Houston

[Morgan_Weber]

Just wanted to let everyone know, it seems like our city finally has a bar that is serious about cocktails. It is in the midtown area and is called Beaver's. If anyone follows the Explore the Pour cocktail blog, masterfully written by my friend, Robert Heugel, you'll know that he recently took a job there. Here are his comments on the place.

"I have been very busy lately (note the lack of posts) because I am bartending at a new bar/restaurant called Beaver's. Funny name, but very serious food and drinks! There are countless examples I could provide of the quality, but just to name a few, here we go. We've got 9 different bitters (2 made in house), we only use Vya vermouths, and there are at least two, count them one-two, bartenders who can make you just about anything you could come up with the way it was made 100 years ago. I can't believe it, but there actually is another bartender in this city who loves classic cocktails just as much as myself. Combine that with one of the city's most respected chefs as a co-owner, Monica Pope, and one of Houston's next great chefs running the kitchen, Dax MacAnear, and you've got a great meal and outstanding drinks. I haven't been this excited about a place in a VERY long time. I hope that if you are in Houston, you will come in and see us. Our doors open today, so try and get in here some time this week. I will post more as soon as I get some free time (opening a new place is very demanding) and give some more details about the place."

http://explorethepour.blogspot.com/

I hope the next time any of you are in Houston, you'll swing by and support this oasis in the middle of our cocktailian dessert.

[thirtyoneknots]

I'm excited to check this palce out, though I question their exclusive use of Vya. Vya dry is really not conducive to making most classic drinks calling for dry vermouth aside from the Martini, it's just too different.

Shows that their heart is definitely in the right place though.

-Andy

[Morgan_Weber]

I'm excited to check this palce out, though I question their exclusive use of Vya. Vya dry is really not conducive to making most classic drinks calling for dry vermouth aside from the Martini, it's just too different.

Shows that their heart is definitely in the right place though.

-Andy

←

Yeah, I have a feeling they'll be working some of the kinks out. Wifey and I are going to drop by there this evening to see what its like. I'm sure the kitchen will have some hiccups for the first few weeks, while they get into the swing of things, but I want to see how quickly they progress.

[Kent Wang]

Wow, potentially great barbecue (I'm withholding my judgment until I get there) and great cocktails under one roof? I'm sold.