Only a year old, the brewery can't keep up with demand - selling beer as fast as it can be brewed and fermented. With beers named after various Houston icons, 8th Wonder tries to honor its city. Expect it to be friendly and welcoming, just like its owner. Now she's preparing to launch Julep, a bar that will explore the South's vibrant cocktail history. At The Pastry War, she developed the agave-focused cocktail menu that includes Houston's best frozen margarita (only $7!). The patio allows visitors to soak in the scene while feeling happily removed from it.Īs the manager at Anvil, Huerta helped bring a customer-oriented attitude to the occasionally intimidating cocktail spot. The historic space, with its long bar, low lighting and wood trim, is a stunner - perfect for celebrating a special occasion. When Triniti participates in events, as at the recent Go Pig! or Go Home! competition, count on Lowry to man the station and serve a dish that's always interesting.īest Bar: Captain Foxheart's Bad News Bar & Spirit LodgeĪt this unmarked bar hidden above Main Street, bartenders serve a variety of modern and classic cocktails for a crowd of happy devotees. His discipline and no-nonsense attitude in the kitchen keeps everything running smoothly. Now to get the JBFAs to notice.Īt Triniti, Greg Lowry assists executive chef Ryan Hildebrand to bring the restaurant's modern, seasonal cuisine to life. That he's able to keep the kitchens at both restaurants operating at a high level while still maintain Backstreet Cafe as a favorite restaurant for the River Oaks set only testifies to his skills. In December, he launched Caracol and exceeded diners' lofty expectations with a menu that explores the wide variety of influences that constitute Mexican coastal cuisine. At Hugo's, Ortega brought interior Mexican cooking to Montrose, creating a Houston institution. The three-time James Beard Award finalist is a winner with our panel. Want to avoid some of the crowds? Try the underrated Saturday brunch. The Pass now serves a menu that's both vegan and gluten-free, which gives the broadest possible range of diners the chance to experience the restaurant. At Provisions, the food is centered around a wood-fired oven and the intriguing house-made pastas that vary with the seasons. Initially, it seemed impossible that chefs Seth Siegel-Gardner and Terrence Gallivan would be able to keep both casual Provisions and the more conceptual food at The Pass fresh and interesting, but the restaurant has emerged as one of Houston's finest.
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