Plinio Sandalio: The former Textile pastry chef and James Beard Award nominee is currently at The Carillon in Austin.Īaron Lara: Has worked at both Haven and The Pass & Provisions. Robin Berwick: Co-owner of midtown cocktails and coffee bar Double Trouble Mindy Kucan: Working as the general manager at Hale Pele in Portland, which Eater National named as one of the 16 Best Rum Centric Cocktail Bars in America Matt Tanner: Anvil's current General Manager Sebastian Nahapetian: Bar manager at The Pass & Provisions Developed the cocktail menu at Cuchara that helped the new restaurant earn two stars from Chronicle critic Alison Cook. Currently at Fitzgerald's.Ĭhris Frankel: Left Anvil and Underbelly to work as an independent consultant. Kevin Floyd: The "beer guy" behind Hay Merchant, also involved with Ninfa's, Antone's and OKRA. Hopefully those who are missing will comment on this post.įirst Year Staff (March 2009 to March 2010) who held regular shifts:īobby Heugel: Co-owner, now the driving force behind restaurant political organization OKRA and an operating partner for Ninfa's on Navigation and Antone's Po-Boys. With the help of Heugel, former "den mother" Sarah Keck and former manager Chris Frankel, here's a list of every employee that's ever regularly pulled shifts at Anvil, along with their current whereabouts (when known). Time, then, to pay tribute to the people who have made it so successful. With success, the partnership of owners Bobby Heugel, Kevin Floyd and Michael Burnett have extended their reach to include craft beer bar Hay Merchant, partnered with chef Chris Shepherd to open Underbelly, widely considered one of the best restaurants in Houston, soon-to-open coffee shop Blacksmith, the upcoming cocktail bar Julep, and a catering business that provided refreshment to thousands of concert goers at Free Press Summerfest. That's why Eater National named it one of the country's 38 Most Essential Cocktail Bars earlier this week. Of course, the place has been an unstoppable juggernaut since day one, and Anvil is directly responsible for the advanced cocktail menus at restaurants all over the city. They'd cite the bar's lack of parking or suggest that no one in Houston was going to pay $8-10 for a cocktail. As hard as it may be to believe now, when Anvil Bar and Refuge opened in 2009, there were skeptics who didn't think it would last.
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