Listed among Top 100 Best Bars in the South by Southern Living. Greater Houston Convention & Visitors Bureau - Member Named one of Food & Wine's Top 100 bars worldwide in the 2010 Cocktail Guide. Included on GQ's list of the 25 Best Cocktail Bars in America (2010).Named one of the top 10 best new cocktail bars in Bon Appetit magazine (2010).Co-owner Bobby Heugel named James Beard Award semifinalist for Outstanding Wine and Spirits Professional (2011).Co-owner Bobby Heugel named Rising Star Mixologist by (2011).Named one of the 100 Best Places to Drink in the South by Imbibe magazine (2011).Listed on Travel + Leisure's list of America's Best Cocktail Bars (2011).Named one of the 50 Best Southern Bars by Garden and Gun magazine (2012).James Beard Award semifinalist for Outstanding Bar Service (2012).Included on Esquire's list of the Best Bars in America 2012.Included on Southern Living's list of the South's Best Bars (2013).Named James Beard Award semifinalist for Outstanding Bar Program (2013).The beer list is rounded out with an interesting selection of domestic and imported bottles.įor more on one of Anvil's founders, click here. They also do well when left to their own devices, as proven with signature original cocktails like the Brave-a mash-up of mezcal, sotol, amaro, curacao and bitters – or the Secret of Monkey Island, a tiki-style cocktail.įor the beer aficionados, Anvil offers a baker’s dozen of hand-selected craft beers in keg and cask, including hard-to-score brews from local and regional micro-breweries, each drawn through custom-regulated pressure valves to ensure it’s served exactly as the brewer intended. The guys are well-versed in the art of mixology and can turn out just about anything. The end product is an inviting space and atmosphere that appeals to clients of all ages.Ĭraving something obscure to drink? Fear not, if your favorite libation isn’t on the menu. You can get both classic and house cocktail. The bar is a converted 1950s-era Firestone tire store, which they revamped using recycled materials, vintage fixtures and found items. This boozy vintage bar in The Heights carries an extensive collection of whiskies, rums, gins and agave spirits. The décor and atmosphere? Modern industrial, with a laid back Texan vibe. They’ll be happy to explain why the egg white that’s dropped into the shaker is the classic preparation of any good “Fizz” cocktail, as well as the history of the bourbon they’re pouring or the story behind a drink’s origin. Have a question about the adventuresome menu of classic and modern cocktails? Just ask your bartender. Opened in 2009 by managing partners Bobby Heugel and Kevin Floyd, Anvil was named one of the “Top Ten Best New Cocktail Bars in America” by Bon Appétit magazine and was included in GQ magazines 2010 list “25 Best Cocktail Bars in America.” The bar also gets kudos for presentation, serving up perfectly-prepared concoctions in vintage glassware scored from several local thrift stores, and its hand-selected craft brews. Set on the eclectic Westheimer Curve, the biz is known for its top-shelf sips made with hand-pressed juices, house-made bitters, simple syrups, ginger beer and herbal infusions. You won't find a better drink anywhere in America.It didn’t take long for Anvil Bar & Refuge to make an impression on the Houston nightlife scene. It's got serious beer on tap, too, and a Long Island iced tea on the menu - a monkeyed-with one, to be sure (and far tastier as a result), but still. Sure, that's harder at first, but it means you'll end up with a place tailored to its surroundings rather than one based on what somebody else is doing somewhere else.Īnvil is adapted to Houston's no-zoning hodgepodge - it's spare, light, airy, friendly, and it caters to people who like to drink but don't consider the cocktail some sort of emblem. Cofounded in 2009 by Bobby Heugel, a young bartender who hadn't so much as visited another craft-cocktail bar, Anvil had the advantage of having to figure everything out for itself. Craft-cocktail bars tend to form in clusters around a single point of nucleation: one bar that can train the local bartenders how to make real drinks and the local barflies how to appreciate them.
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