Fuel up at the former Citgo gas station now known as Eight Row Flint, a Heights hangout for patrons seeking a casual yet modern icehouse.
The Texas ice house, generally known as an open-air bar serving up plenty of cold beer, has evolved. The revisionist ice house is at once nostalgic and modern, combining the traditions of the past (pouring bourbon directly from the barrel, tortillas made by hand) with modern elements (a custom bourbon-barrel draft system, preparing food in a food truck).
Corn—specifically, a variety called Eight Row Flint—is the inspiration for the bar. It is believed that 8-Row Flint corn was the first variety to be ground into a meal, mashed, fermented and distilled into American whiskey. This variety, also used to make masa in corn tortillas, became extinct in the U.S. in the late 1800s, until Glenn Roberts at Anson Mills reintroduced it to New England farmers.
Whiskey, beer and tacos are prominent on the menu, and patio hanging is a central focus. Grab a bench and take a gander at their food and drink menu for a simple yet finely curated selection. Bourbon lovers rejoice as they peruse the nearly 100 bourbons and whiskeys in their collection. The bar will also have 16 craft beers on tap, another 50 in bottles and frozen and craft cocktails.
And don’t be fooled by the food truck parked permanently outside. While it may not be a full scale restaurant, owners Ryan Pera and Morgan Weber – owners of Revival Market and Coltivare – know how to make the most of small spaces. Pera makes his own corn torillas from scratch using heirloom corn from Anson Mills. That level of detail elevates this simple taco truck into a culinary experience worth the trip.
Eight Row Flint is open Mondays-Fridays from 11 a.m. to 2 a.m., Saturdays from 10 a.m. to 2 a.m. and Sundays from 10 a.m. to midnight.