It didn’t take long for Anvil bar & refuge to make an impression on Houston's nightlife scene. Set on the eclectic Westheimer Curve, the biz is known for it’s top-shelf sips made with hand-pressed juices, house-made bitters, simple syrups, ginger beer and herbal infusions. The bar also gets kudos for presentation, serving up perfectly-prepared concoctions in vintage glassware scored from several local thrift stores.
Have a question about Anvil? Ask your bartender, because the guys mixing up those Manhattans are the same ones managing the Montrose-set biz. 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, the history of the bourbon they’re pouring or the story behind a drink’s origin.
Of course, wisdom comes from experience. Managing partners Robert Heugel, Kevin Floyd and Justin Burrow all spent time behind the bars of well-known Houston hotspots like Monica Pope’s Beaver’s Barbecue, Scott Tycer’s Textile and Gravitas, as well as Rice Village’s Benjy’s.
In their newest gig, they run the show inside a converted 1950s-era Firestone tire store, which they revamped using recycled materials, vintage fixtures and found items. The end product is an inviting space and atmosphere that appeals to clients of all ages.
Craving something obscure to drink? Fear not, if your favorite libation isn’t on the menu. The guys are well-versed in the art of mixology and can turn out just about anything. They also do well when left to their own devices, as proven with signature cocktails like the subtly-sweet Vanishing Act made with gin, lemon, bitters and an egg white or the Brave—a mash-up of mezcal, sotol, amaro, curacao and bitters.
For beer aficionados, Anvil offers a list loaded with more than 100 bottles of American micro-brews, a dozen draft varieties to pull from, plus a selection of micro and cask beers—each drawn through custom-regulated pressure valves to ensure it’s served exactly as the brewer intended.
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Green Houston 
