Anvil Bar & Refuge Update!
December 1, 2008
It is definitely time for an Anvil Bar & Refuge sneak preview. We’ve received so many requests for information about our upcoming opening date, cocktail program, and renovation that it has really become impossible to keep up. So, here’s a glimpse into the project at that has dominated our lives for the past months. Building a bar with my best friends has been a wonderful journey, but man, I can’t wait to start making Houstonians cocktails again.
Anvil Bar & Refuge
1424 Westheimer Rd.
Houston, TX 77006
For those wondering, our initial opening date was delayed because of issues related predominantly to our dear friend Hurricane Ike. Consequently, we are running a little behind schedule, but our bar should be open in January. Please make sure to check this blog for updates; you can subscribe to the blog’s e-mail service at the top right of this page. We plan to e-mail invitations to a soft opening through our e-mail service, so make sure you get on there if you want to be one of the Anvil cocktail guinea pigs. I promise you will be in good hands.
Our staff is composed of some of the most professional and experienced bartenders in the city. Aside from myself, my business partner Kevin Floyd, who I worked with at Beavers (and just about every other job I’ve had for that matter) will be behind the bar. Justin Burrow, formerly of Gravitas and currently the cocktail mastermind at Textile, has also agreed to join our team, and we are extremely excited about having him on board. We have also lined up some other great members that understand classic cocktails and the importance of service to the guest experience. Currently, the staff is available to cater your private events for the holidays. You can find more information about our custom menu and private bartending services here.
Watching the bar transform over the past months has been an exciting process. The building was originally built in 1959 as a Bridgestone-Firestone tire store. The tires and cars are long gone, but a lingering sense of laborious nostalgia remains that fits so perfectly with our classic approach to cocktails. The design of Anvil and the artifacts fit so perfectly together that having to wait to work in the space at times seems like some sort of twisted torture. And rest assured; the only daiquiris served at this 20 seat bar will be of the traditional kind.
We also extended the preservationist approach to Anvil to our glassware choices as well. The iconic V-shaped cocktail glass or “martini glass” didn’t debut until the 1922 Paris Exposition. Slowly this glass gained popularity in bars and restaurants predominantly because of its ability to deceive the customer’s perception of volume and value. Instead of using this glass, Anvil will use vintage glasses collected from various stores around Houston that resemble the sherbet or champagne saucer style that was common during the golden age of the cocktail prior to Prohibition. Our other glassware will also be carefully selected to give a refined feeling to our drinks be at an old-fashioned, glass of Bourdeaux, or Belgian beer.
Filling these glasses will be an astounding array of various libations. Creating cocktails and a spirit inventory has never been more enjoyable. Our cocktail menu is rooted in a classic approach to cocktails that rejuvenates some forgotten recipes with our own favorite originals. We should have plenty our resources to work with on hand to for anything off the menu as well. Our projected inventory clocks in at around 300 different bottles of spirits, with around 50 homemade liqueurs and infusions.
We are also working on our beer and wine lists. We plan to offer over 100 beers, and our tap selection will definitely be one of the most unique in the city. No crap on tap here; our kegs constantly rotate the most exclusive microbrews available. Providing unique opportunities to try beer on tap you don’t see very often is extremely important, and we working with local breweries and distributors to achieve this goal. Our approach to wine is rooted in a similar spirit; we are making braver choices than your typical wine bar by responding to the constant evolutions of the global wine industry. We want wines that are distinct and memorable, which means selecting bottles from emerging wine producers and regions that may be somewhat limited in supply.
Our food menu is also progressing nicely. Our menu consists of unique pizzas, salads, sandwiches, and cheese plates. Anvil won’t have a full kitchen, but we plan to provide more options than typically found at bars. Not only that, but our food is full of fresh ingredients and distinct flavors. We certainly aren’t trying to develop a menu that compares to any of the great restaurants surrounding us, but something about eating an awesome pizza with carefully crafted cocktails seems so right. We plan to serve our food as late as possible, so you will have plenty of time to sample the menu.
Well, there you have it, a glimpse into our bar. It isn’t finished yet, but the day is approaching. It occurred to me the other day when I was trying to force my key for Anvil into my apartment door that I might be spending too much time at the bar, if that is possible. I just keep thinking of what it will be like to finally serve a Manhattan at the bar, and that thought certainly makes the whole process a lot easier. I hope to see you all very soon.
If you have any questions about Anvil, feel free to contact me at any time.
thanks for the update and photos! I was just thinking over the weekend it was time to pester Morgan for more pix
I know it must be killing you to wait, early 2009 is a much better time for us to travel to Houston anyway
Can’t WAIT!! Anvil will be my new go-to spot
We’ve been missing you guys at Beavers so much!
It is so ridiculous how completely excited I am about the old-style champagne glasses. I have been in love with those things for years (even beyond my normal obsession with glassware in general). How fitting that you should include them.
As you guys get closer to your opening date, you really should sign up for a twitter account (www.twitter.com). Social media can be such a useful marketing tool, harnessing the power of word-of-mouth in a faster way than was ever possible by a literal word of mouth.
It’s also incredibly useful for announcing specials, events, and random last-minute “hey we’re doing this at the bar, come on by” kinds of things. JR at Coffee Groundz is really active on it and we have just gotten Mike at 13 Celsius on it as well.
One more comment - some friends of mine who are more familiar with that stretch of Westheimer than I am are wondering where patrons are able to park near the bar. Any comments for them?
Sounds like a great place….. how about an ADDRESS so I can find you?
Can’t wait…met Libby a few weeks ago and she RAVED about this project.
Very excited.
Houston DESERVES a place like this…IMMEDIATELY.
would defo be a guinea pig…:)
Was just wondering a couple weeks ago how things were progressing. Everything sounds great so far! Can’t wait to check it out.
So exciting! I can’t WAIT to see your flavored vodka selection. I mean, I hope you will have at least 40-50 vodkas. Am I right?
Why aren’t there any pictures of me being helpful?! All that time I spent painting and sanding….
Thanks for the update. Looking forward to another real Sazerac.
Looking forward to meeting you next week and to sampling your wares when you finally open the doors.
b.
Hey guys! I have been anxiously awaiting this spot for some time. A close friend of mine is one of your business associates and “in the know” and tipped me off to your plan of having an exciting selection of beers, wines, liquor and food. As someone who revels in it all, I can’t freaking wait! Houston needs to get her stuff in check!
Cheers!
Spoke with Justin at Textile a little about the project. I am looking forward to some Last Words at this new place. I’m subscribing to your news feed and signing up on the email list. I can’t wait to get IN!
Eric
I live in Cherryhurst and have been excited about this bar for sometime. Then I met Justin at Textile last night, who made the best martini I’ve had. Glad to hear that he’ll be just steps from my house.
Bobby, looks great…nice to live vicariously thru someone elses sort of historic remodel!
Please consider a keg of Real Ale Coffee Porter on tap next month!! Also, I am a big fan of the Unibroue, in particular Ephemere and Blanche de Chambly.
Salut!
Nealio
I’m assuming “Get hammered at the Anvil” t-shirts will be too lowbrow?
Thanks everyone for your ongoing support. It always make us feel good to know that we have so many great people as excited about Anvil as we are.
I wanted to also point out for Melissa and anyone else wondering, that there is more parking in this area of Westheimer than anywhere else along our stretch of what is one of Houston’s most urban and developed streets. We have a lot directly next to our building across Windsor, street parking options, and there are lots across Westheimer, and more parking behind Catwalk and the Cutting Room also on the other side of Westheimer. So, I don’t think that parking should be anything people should worry about; there are several options.
Again, thanks for the support and interest in Anvil. I can’t wait to see you all at our bar.
I want a shirt too…
Miss all you guys and cant wait.. I am starting to go stir crazy.. i can only imagine how you feel.
love you guys
I stopped by while your anvil was being painted on the side wall…looks great and I cannot wait to belly up!!!
Happy new year guys
Jj
bobby, looks like you guys are getting closer and closer. was at textile the other day and saw justin already is headed your guys way. let me know when the doors will finally be open, we can’t wait.
omar
So excited for your bar to open! What a great approach and something H-town has been needing. LOVE the cool and classy barware and can’t wait to see what fun vodka concotions your crew can come up with. And vino and food too …. who could ask for more. Best of luck!! Eagerly anticipating your opening - CD
Omar-
I can wait either. We should catch up before the bar opens, so I can drink with you.
parched……….
Great site. Hope it’s kept up after the bar opens. You’re the last folks I need to tell that “Can’t wait till you open.” But there, I did it anyway. So many drinks on the list of “finally a decent _____ in around here.” Hope things are looking good, best of luck!
Hey Bobby & Kevin,
Congratz! The place looks great and we’re eager to come try your drinks. I know Nichole is looking forward to your Gin selection.
Amazing Bobby, truly impressive!
yes i love the glass wear i remember my parent having some like those they are so nostalgia. also good luck guys i’m very excited for you all.
Looks fantastic….been waiting for a true honest bar with out all the hype,,on my way
[...] with zigzag stems or other uncalled-for architectural flourishes. According to the good people at Anvil Bar & Refuge, the cocktail glass as we know it “didn’t debut until the 1922 Paris Exposition. Slowly this [...]