As longtime fans of chef David Bull and the work he’s done either alone or with the La Corsha Hospitality Group in turning around vintage hotels in Texas (the Driskill in Austin, St. Anthony in San Antonio, Stagecoach Inn in Salado, among several), we were delighted to pay a visit to the Crazy Water Hotel to see this rendition of Second  Bar & Kitchen, one of his highly successful concepts. In a nod to Mineral Wells’s reputation for its healing mineral waters (ordinary folks and celebrities once came from across the nation to take the cure), Bull and company are offering carefully crafted dishes, many with health in mind: i.e., vegan, gluten-free, and dairy-free. Choices range from carrot-ginger hummus with charred vegetables and naan to locally sourced lettuces in a salad with cucumber, zucchini, feta, and sunflower sprouts (bright with a basil dressing). There are also, as you would expect, a wealth of zero-proof beverages that sparkle with color and flavor. Feeling less than virtuous at brunch, however, our threesome started by sharing the  chopped brisket (it came with baked burrata and sliced jalapeños), which we piled onto grilled sourdough and topped with a swipe of jalapeño-peach jam. Our egg dish of choice, the huevos rancheros bowl, found two perfectly poached eggs atop layers of pulled pork, refried beans, and a piquant salsa verde on a crisp tostada; Cholula-laced hollandaise supplied a novel Benedict treatment. The rest of the meal—including a crispy-edged Texas-shaped waffle with candied pecans and an excellent burger topped with melted Swiss and red onion confit—passed in a happy blur.