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News Feed for Darla Guillen - CultureMap http://houston.culturemap.com/feeds/author/Darla_Guillen/ 2013-08-23T09:29:13-05:00 Nicole Miller's secrets of fashion success — and most embarrassing moment 2013-08-23T09:29:13-05:00 Darla Guillen http://houston.culturemap.com/news/fashion/08-23-13-nicole-millers-secrets-of-fashion-success-and-most-embarrassing-moment/
 While it's easy to attribute Nicole Miller's longstanding success in the fashion industry to her talent, impeccable eye and instinct for what will look good on the female form, another reason might be that she's just so cool. It's easy to see why anyone would want to work with her, and it's a given that she knows how to change up fashion staples to please the modern woman.

 While at Tootsies recently for a trunk show and special appearance at the Women of Wardrobe event, she talked to CultureMap about her fall collection, some personal fashion mishaps and advice for style-challenged professionals.

 CultureMap: What inspired your fall collection?

 Nicole Miller: It was menswear inspired. We said, you know, girls who dress like boys, and we looked at old movie stars like Greta Garbo and Annie Hall (Diane Keaton) and Katharine Hepburn, anybody who sort of addressed or was known for wearing men's clothes and used that for inspiration.

 CM: Have you every changed your mind midway through a collection?

 NM: Oh always. It's a process. I start out with a bunch of stuff that ends up on the cutting room floor. Or outside influences come in and mold it in a different direction. The seeds are still there, but where it ends up is not always where you thought it would. It's an evolutionary process.

 One thing I always say is don't leave the house without looking in the rearview mirror. And that goes for your hair as well as for your clothes.

 CM: Do you often look to pop culture for your inspiration? From where do you typically decide on the foundation for a new line?

 NM: Sometimes it's been wherever I've traveled. I was using a lot of vintage images. I mean I did a Byzantine collection and a whole collection (based on) rose windows about six or eight years ago. Then I did a lot of things based on my travels, like a Mayan collection after I visited Tulum. Sometimes I do this around-the-world thing. But, whenever I do something for too long I just change it up because I'll feel like I'm in a rut, and I'll feel like I keep doing the same thing, so I switch it up.

 CM: So is that why you've expanded into designing other products, like wedding dresses and home decorations?

 NM: I didn't decide I wanted to go into wedding dresses; they decided they wanted wedding dresses from me. A lot of women wanted the evening gowns we had and asked us to make them in white. And a lot of employees would ask, 'Will you make our dresses?' But that's been very successful for us, the wedding dresses. I really like the destination wedding dresses, I've never been into frou-frou.

 CM: What advice would you give to a style-challenged professional who needs to look put-together and doesn't know where to start?

 NM: A full-length mirror and rearview mirror in your house, and spending a Saturday with all your stuff laid out on your bed and trying out all your different options. And then when you figure out what works for you, when you're shopping, you'll know what works. If I'm going on vacation for 12 days, I put everything out on my bed that I'm considering and I try everything on. And I don't want to bring anything that doesn't go with something. You know if I'm going to the beach I won't take too much black.

 CM: So somewhere between practicality and personal style?

 NM: Well one thing I always say is don't leave the house without looking in the rearview mirror. And that goes for your hair as well as for your clothes. I went to a breakfast once, and all the women at this breakfast, their hair looked like a rat's nest. And they had just combed the front of their hair and it looked like they had just woken up. You have to look at the back of your head and your clothes. And you want your butt to look good.

 CM: You'd think with their stylists that wouldn't happen. Where was that?

 NM: In New York, at a breakfast! I remember another time I was in New York and I wanted to wear something different that wasn't my own, just something different and far-out, so I was trying on things but there wasn't a rearview mirror in the dressing room. And I stepped out to see it, and it looked horrible because the dress had a weird pleat that fanned out and made me look huge.

 CM: You saved yourself from that dress. Have you had an embarrassing fashion moment that you didn't prevent?

 NM: I went to the opera in Milan and these friends of mine went shopping at Louis Vuitton and I got this amazing dress that I loved and the zipper just wouldn't stay down; it went all the way up my back. And this was a $2,500 dress! And of course I was wearing thong underwear. I gave the Italian men a show!
 New low-calorie, high-end chain restaurant tries to measure up to Houston's foodie powers 2013-05-24T10:51:39-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-24-13-new-low-calorie-high-end-chain-restaurant-tries-to-measure-up-to-houstons-foodie-powers/
 It's easy to snub your nose at chain restaurants if you're living in a city with an ever-expanding presence of critically acclaimed restaurants and mom-and-pop shops that we all love to support. That's not to say that every chain restaurant serves subpar food, in fact, one Houston newcomer is bringing a decent spread of well thought-out options.

 Seasons 52 is the latest restaurant from The Darden Group, the same company that owns The Olive Garden and Red Lobster chains. Seasons 52 is to their list of establishments what Banana Republic is to The Gap: The more sophisticated affiliate. The Seasons 52 name comes from an inside menu panel of feature items that changes weekly— 52 times a year. The entire menu changes every season.

 With other Texas locations in Dallas and Plano, the first Houston Seasons 52 is the 31st overall in the country. It's at 4410 Westheimer, near Highland Village, in the new Millennium High Street development. The location fits in with the chain's approach to opening in upscale areas. More new Seasons 52 are also set to open in CityCentre and the Woodlands.

  Each item on the menu is under 475 calories a pop. That's surprising when you take into account that the serving sizes are generous but not excessive.

 The well-polished operation flew in master sommelier George Miliotes, who oversees the Seasons 52 wine list, for the chain's Houston debut.

 One of only 200 master sommeliers in the country, Miliotes put together a wine menu that offers 100-plus bottle options and more than 60 by-the-glass options. The list is designed to pair with a food menu that offers vegan, vegetarian, gluten-free and low sodium options.

 And while each server has an almost encyclopedic knowledge of the food and its nutritional value, there's only one paramount nutritional fact you should remember: Each item on the menu is under 475 calories a pop. That's surprising when you take into account that the serving sizes are generous but not excessive.

 Our media dinner offered up abbreviated portions for the sake of tasting, but they included all of the menu highlights, including artichoke and goat cheese and chipotle shrimp flatbreads. Each flatbread will be 475 calories or less, for the entire board. The shrimp was standard, but the sauces in both breads was flavorful despite the low-cal aspect — perhaps because Seasons 52 the bread's cooked in a brick oven.

  The Seasons 52 name comes from an inside menu panel of feature items that changes weekly— 52 times a year.

 The cedar plank salmon was served with whole-roasted sweet carrots, asparagus, and, for the sake of tasting, a caramelized sea scallop. The scallop was perfectly cooked, so the texture was fine, but it might be too sweet for a savory entree, especially since it will be served with tomato and mushroom pasta, rather than a spicy component that could have offset the sweetness.

 Although Miliot joked that it was less fun finding a wine to pair to a salad, the leafy greens of this Seasons 52 salad were coated with a cumin lime vinaigrette and grilled golden beets which packed enough flavor to pick up citrus notes form the King Estate Pinot Gris.

 The ravioli is another touted menu option, but one I didn't find particularly flavorful. That might be because goat cheese was more pronounced than the basil and garlic.

 However, it was followed up by a mesquite-grilled strip steak and quail over sweet mashed potatoes and roasted onion jus. This is where the restaurant will set itself apart from your standard chain restaurant. The wood-fire grilled steak packed enough flavor to make you forget that the pink-tinged, perfectly flavored strips of steak are low-calorie.

 To keep the calorie count in check, the dessert portion is a set of what Seasons 52 calls Mini Indulgences, one-cup portions of popular desserts and flavors, including key lime pie, rocky road, red velvet, cannoli with mousse and peanut butter. These were all well-executed and satisfying (I might have been teased about the number of half-empty glasses on my placemat) — but they didn't live up to the upscale offerings on the entree menu or the carefully-chosen wine list.

 Still, I'd recommend the pecan pie cup if you only choose one indulgence.
 Small restaurants to get big beer and wine power: How Justin Vann will change Houston's food scene 2013-05-21T10:01:47-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-21-13-small-restaurants-to-get-big-beer-and-wine-power-how-justin-vann-will-change-houstons-food-scene/
 It's not often that a group of women will welcome an overalls-clad man holding a machete-looking saber into a small, private gathering at night. But that's just what we did when esteemed sommelier Justin Vann walked into a ladies night at Blacksmith and proceeded to do what any man possessing his skill set would have done: He impressed the girls by sabering a bottle of champagne.

 Although it was a memorable introduction, I only saw traces of that colorful character when I interviewed Vann recently. Slumped in his chair after an impossibly long day, he took a break from the non-stop grind of launching his wine consulting business, Public Service Announcement (PSA) to answer a few questions.

  "We're looking for those restaurants that want to tighten up their wine game and have a more focused beer program but can't necessarily afford it."

 And there have been plenty of questions and much speculation about his sudden (and completely amicable) departure from the ultra-hot restaurant Oxheart. Vann left his post there to team up with childhood friend and business partner Clayton Pierce to start PSA. Pierce will help Vann put together educational videos that will answer the public's questions on anything drink related — making the wine and craft beer cultures more accessible.

 The concept stemmed from their grade school hobby of making videos and conducting science-driven projects. (Pierce once made an automatic homebrewing machine for a neighbor.)

 "We weren't really popular [in school], but we were involved in a lot of activities, worked on video projects and were on multiple robotics teams in high school," Vann says, pausing to laugh. "Now I'm exposing how nerdy my high school situation was."

 The wine consulting videos will be featured on the duo's website, and their YouTube channel already has a video up. The pair will also work closely with a collection of small, family-owned establishments to help them craft wine lists that are appropriate for their cuisine and customers.

 PSA's first client is a business with which some local food and drink connoisseurs are familiar,  The D & Q Beer Station on Richmond. Unassuming and rough around the edges, this small business is popular for its impressive beer selection. Owners Vivian and Brandon Nguyen have already established credibility with beer nerds, and Vann will help them expand into the wine market, suggesting options they might not have considered. The D & Q is precisely the kind of business they are seeking out for the company's client list.

 "[They] are a great example of the kind of people we want to work with because they have a family run operation that's very small, independent and has character," Vann says.

 The rest of the client list will be released in stages, as they complete custom-tailored menus for each bar, restaurant or shop. In the meantime "sweet code names" are assigned to mystery clients on PSA's site, like Valhalla Quattro and Cascade Poseidon. Vann won't yet reveal who they are yet but promises that they will be smaller places that focus on good food. Vann says that most larger establishments typically have an in-house wine consultant or agency in place, and he is approaching a different clientele.

 "We're looking for those restaurants that want to tighten up their wine game and have a more focused beer program but can't necessarily afford it," Vann says.

 The unorthodox clientele he hopes to amass agrees with his branding. The bullhorn logo captures Vann's shout-out-loud, "just drink what you like" approach to wine. He's a guy who will sing an aria of wine facts before describing a bottle as "kill-people-for-it good."

 "I have a very specific style of talking about wine and for me it's about hyperbole and being bombastic and not saying 'you're going to enjoy this wine' but rather, 'This wine's going make your brain fall out of your skull it's so good; you're going to sell your house so you can buy more of this wine,' " Vann says. "I prefer to sell wine that way."
 Designer Toni Whitaker makes a dramatic comeback after a forced hiatus from fashion 2013-05-19T17:55:35-05:00 Darla Guillen http://houston.culturemap.com/news/fashion/05-19-13-designer-toni-whitaker-makes-a-dramatic-comeback-after-a-forced-hiatus-from-the-fashion-industry/
 "It's good to know you've been missed," designer Toni Whitaker says of the show marking her triumphant return to the fashion scene.

 Whitaker took an almost four-year, forced hiatus from her successful career in fashion design to care for her ill mother, who has since made a recovery and who attended the show at the Laura Rathe Gallery in a wheelchair, proudly observing her daughter's new collection.

 Although the room was filled with fans, friends, peers and general well-wishers, the show still felt small and intimate. It was clear that more than just welcoming back a talented designer and curiously observing her latest collection, they were rooting for a friend. It's not hard to see why — just a few minutes into a conversation with the talented designer and I was instantly put at ease.

  "I'm a Southern woman. Even when they're dramatic and a little daring, they're still very ladylike dresses."

 There's something about the warmth she inspires — a combination of authenticity in her speech and honesty in her smile that forges an instant connection with her audience. That authenticity was directly reflected in her collection, as bare-faced models strutted down the runway. Four separate vignettes came together as one single collection and conveyed the designer's aesthetic in different expressions.

 The first was Toni Whitaker Vintage, a retrospective on the Little Black Dress, with pleats and detail in the design that created movement in the solid black fabric. The second was a series of tie-dye garments in muted tones, subtle in hue but dramatic in design — with plunging necklines and staining that began at waist-level or lower, becoming progressively darker from top to bottom.

 The third was Raffia Out of Africa. This set was the most rustic of the collection with raw fabrics in earth tones. One piece featured a fabric that took its pattern from the texture of a Zaire tree in Africa, a design that was toned down by a darker, solid fabric that lay over the skirt and was cleverly held together by a magnet.

 The fourth vignette in the collection was Gauze. This set of looks was composed of crisp, clean pieces that left no room for error in construction, as solid white fabric showcased their flawless execution.

 Lloyd Gite, Whitaker's friend of 30 years, and the host of the Thursday night runway show, donated all of the fabrics that worked collectively as a muse for Whitaker's new collection. They were what would have seemed like a challenge to almost any other designer: Notoriously stubborn fabrics — raw materials and stiff linen- — masterfully manipulated to look delicate. Whitaker says these are her favorite textiles to use.

 "I like natural fabrics, I like the way they breathe and mold to the body and play on the body," Whitaker says. "I love linens and gauzes, and thought [they were] perfect for Houston now and for vacationing."

  "It was never my intention to leave, but my mother is my priority."

 Whitaker's unapologetically feminine designs are powerful in their restraint. The plunging necklines in solid tones are paired with layers of fabric that never feel excessive or superfluous. Every inch of fabric is completely necessary and intentional. And each is mercifully devoid of busy, ruffled flowery patterns — conveying femininity purely by cut and design.

 "I'm a Southern woman. Even when they're dramatic and a little daring, they're still very ladylike dresses . . . I love for women to look like women," Whitaker says.

 This relaunch was everything anyone in attendance could have hoped for, utterly satisfying with well-constructed pieces in striking fabrics. Designers David Peck and Chloe Dao, Andrea Bonner, Barbara Seymour and Renee Logans attended, showing their support. After that obligatory break, Whitaker is ready to create art for women again.

 "It was never my intention to leave, but my mother is my priority," Whitaker says. "Now it's time to get back to work."
 Chloe Dao reveals new spring summer/collection — and her Spanx — at benefit runway show 2013-05-15T09:46:11-05:00 Darla Guillen http://houston.culturemap.com/news/fashion/05-15-13-chloe-dao-reveals-new-spring-summercollection-and-her-spanx-at-benefit-runway-show/
 Between the flurry of voluminous brocade gowns, classic summer staples and bold graphic prints, it was easy to forget that designer Chloe Dao's latest runway show was actually a charity event.

 "It's not about me tonight, it's all about BPSOS," Dao told the crowd at The Hess Club, moments before her spring/summer 2013 collection hit the runway. It benefited Boat People SOS, a grass-roots organization that equips Vietnamese Americans with basic necessities and professional development.

 It might have been about BPSOS, but with Dao it's also all about her clientele. Maintaining the flattering, body-conscious silhouettes for which she's famous, Dao has created a collection that looks as stunning on her and her petite friends who walked the catwalk in a few looks as it does on the statuesque models.

  Dao is still as focused on making women feel confident now as she was as a contestant — and the winner — on season two of Project Runway.

 The gowns and cocktail looks were less ethereal than we've seen in the past, leaning more towards the architectural and structured — except for a few chiffon tops that featured an asymmetric tail hem, showcasing her signature romantic flair.

 As for daytime looks, Dao's famous Talia dress and Megan halter tops sported azalea-hued floral prints and bold stripes in a vibrant summer palette. The busier patterns and tops were anchored by her simple white Jordan shorts. Lastly, her zigzag (think garnet chevron), ever-popular Peyton dress was on display in orange and royal blue.

 As for the woman behind the eponymous line, Dao is still as focused on making women feel confident now as she was as a contestant — and the winner — on season two of Project Runway.

 When approached by an attendee and complimented on the top she was wearing, Dao quickly said, "I'll make you one," before lifting it up to demonstrate how to wear it, aware of but indifferent to the fact that she was flashing her Spanx in front of a room of photographers.

 It's precisely that intense dedication to pleasing her clientele that gave Dao staying power on the reality show and that will likely continue bringing her success in Houston and abroad.
 Houston beer gets its own radio show: And yes, drinking on air is encouraged 2013-05-13T10:08:20-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-13-13-houston-beer-gets-its-own-radio-show-and-yes-drinking-on-air-is-encouraged/
 If there's anything Houstonians like as much as eating and drinking, it's talking about eating and drinking. Now there's a show focused on just that.

 "We sit around and talk about beer, drink beer and have music on," co-host Jon Denman says in summing up Drink of Ages — the new local food, drink and music show airing every Saturday at 7 p.m. on 92.1 FM.

 While it's only had about a dozen shows so far, Drink of Ages has already welcomed a fleet of well-regarded craft beer names like Saint Arnold founder Brock Wagner, Houston Chronicle beer columnist Ronnie Crocker, the 8th Wonder Brewery founders and plenty of other big-in-beer names from around town. (So you can imagine my surprise when I was recently invited on as a guest.)

 Guests are greeted with a beer before the show, in between segments and after the show.

 With a current focus on beer, the show will likely expand into cocktails and wine in due time. Guests are greeted with a beer before the show, in between segments and after the show, so it only makes sense that it tapes every Wednesday and airs much later — on Saturday evenings. Copious amounts of brews are a nice pre-on-air buffer, but hosts Preston Brown and Denman are warm and welcoming, making the one-hour segment a laid back but informative listening experience for guests and listeners alike.

 Denman is the co-owner of Backyard Home Brewers and Education Center in Humble, which offers free classes twice a month for those who want to learn how to brew their own beer. Brown is the president of the Rogue Brewers Coalition Homebrew Club, as well as a teacher of brewing for a local store.

 While both are imbued with beer knowledge and memorable moments in teaching and working with beer nerds, reflecting on the show reveals a whole new set of noteworthy moments with colorful beer industry personalities. Denman lists Wagner, who has been in studio and called into the show from Colorado to comment on beer legislation, Kevin Floyd from Hay Merchant and Ben Fullelove of Petrol Station as his most memorable guests to date.

 "When [Fullelove] came on, I laughed the whole time and had to turn the microphone off through most of the interview," Denman says.

 For Brown, it was an interview with Karbach Brewing Company's brewmaster Eric Warner that conjures up the most profound memories in a self-proclaimed beer geek's interview archive.

  "There is a 60/40 split: Inside the Loop 60 percent of people drink craft beer and 40 percent of people outside the Loop drink craft."

 "I'm a big fan, and I was dumbstruck . . . he's one of my idols," Brown says. "Warner is definitely my favorite, and one of the best brewers in the nation."

 Apart from having a fun time hosting the show and broadcasting local music and craft beer industry names, the hosts are excited to influence the scene too.

 "There is a 60/40 split: Inside the Loop 60 percent of people drink craft beer and 40 percent of people outside the Loop drink craft," Brown says. "We want the craft beer drinkers at much, much higher numbers . . . we want people to drink good beer."

 In addition to food and drink, Denman and Brown share a mutual interest in music. Their other objective is to expand listeners taste in music. Every show they feature a different live, in-studio act to perform a piece and rate beer. They've had everyone from local Fitzgerald's regulars to Celtic punk band Flogging Molly on the show.

 The show airs every Saturday at 7 p.m. on 92.1 FM. To catch up on past shows (including a segment featuring yours truly), check out the podcast archive here.
 Lower Westheimer entrepreneur takes aim at Mexican fare with new taco and tequila spot 2013-05-08T11:31:08-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-08-13-lower-westheimer-entrepreneur-takes-aim-at-mexican-fare-with-new-taco-and-tequila-spot/
 The man who is taking aim at a lower Westheimer occupation that could compete with the Anvil (Clumsy Butcher) group's enclave of bars and restaurants has now opened a shrine of sorts to a gunman, or rather, a pistolero.

 Pistolero's is Montrose's newest bar-slash-restaurant from already-established retail clothing shop and bar owner Shawn Bermudez, of Royal Oak, Boondock's, Pavement, The Golden Grill and Koagie Hots fame.

 Good taco and tequila joints have long been venerated in Houston, and locals know how to tell the real deal from the less authentic, so how does a man who sells everything from clothes and shoes to grilled cheese sandwiches expand to compete in a market that caters to the most immoderate taco and tequila consumers in the region?

 For one thing, you welcome them into the space formerly occupied by Nabi with what looks like an altar of tequila surrounding a backlit pistolero sculpture and make sure you're balancing a focus on both food and drink.

  "I live here, and I feel like the neighborhood is always going to take care of me," says Bermudez.

 "It's a tequila and taco bar, it's in the title that I'm doing both — I'm not doing it because 'oh, well if the bar doesn't do well I have the restaurant or 'if the restaurant doesn't do well I have the bar,'" Bermudez says. "In order to make sure that [they're both] the focus, we're doing our late-night menu — there's constantly food here, and I think that's going to help us have that balance."

 The expansive menu will offer tortas, burritos, larger plates like molé with roast spice cauliflower, and, of course, a pistolero dog. Tacos are the food menu highlight and come in shareable serving sizes of one, four and ten. Bermudez admits that the first four on the menu are his favorite: roast pork, oxtail (which was my favorite), red molé and barbacoa.

 The tequila-forward drink selection will debut with four in-house tequila infusions including wild berry, jalapeño pineapple, olive and caper and a serrano, cilantro and peppercorn combination. Pistolero's will also be open for Saturday and Sunday brunch in about a month.

 When I asked Bermudez about how this spot compares to another tacos-and-infused-tequila bar, El Gran Malo, he was reluctant to comment. He says Malo's owner and good friend Steve Sharma has already stopped in to Pistolero's and there is a definite sense of camaraderie between them. He also says this concept has been an idea for several years and is only now coming to fruition.

 His upcoming project, Stone's Throw, aptly named for its proximity to the rest of his burgeoning Montrose empire and to his own house, Bermudez says he cares for Montrose as his place of business but also as his personal neighborhood.

 "I live here, and I feel like the neighborhood is always going to take care of me," says Bermudez, explaining why it's important to him that he be proud of Pistolero's.

 "Every time I take on a new project I try to up it a little bit. I look at my last projects, and I don't want it to be on the same level or any less than I did before, and I think that I did that here, and I hope that people feel the same way."

 Pistolero's opens to the public today at 4 p.m. The kitchen will be open Sunday through Wednesday until 1 a.m. and Thursday through Friday until 2 a.m.

 Celebrate Cinco de Mayo at home with cocktail recipes from Houston's top bartenders — and food, too! 2013-05-04T16:00:33-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-04-13-celebrate-cinco-de-mayo-at-home-with-cocktail-recipes-from-houstons-top-bartenders-and-food-too/
 The only way to improve on a holiday that encourages a rainbow of primary colors, strong cocktails and Mexican food is to forgo the driving home part of the celebration. If you plan on staying in this Cinco de Mayo, invite some friends over and throw together some finger-friendly bites that are easily navigable by even the clumsiest party host.

 Each of the five simple dish ideas below is paired with a nifty cocktail recipe from a top Houston bar. Sure, with a few of the city's leading bartenders throwing in their two cents, it wouldn't hurt to have a bar-tool arsenal at your disposal, but a missing muddler, strainer or premium tequila won't put a damper on this laid-back fiesta. (I did, however, steer clear of traditional margaritas and micheladas.)

 These recipes, like any good recipe, are flexible starting points. And since you're not driving home, experimenting with ingredients and proportions is highly advised.

 Albondiga tacos paired with Baby On a Plane

 To make these Mexican meatballs more finger food-friendly, serve them in a taco. Combine lean ground with an egg, cumin powder, minced onion and chopped tomato, salt and pepper. Form into one-inch balls and cook in a pan with steamed rice and olive-oil-drizzled tomatoes. Wrap a few meatballs in a warm flour tortilla and garnish with fresh cilantro.

 Baby On A Plane

 Recipe by Capt. Foxheart's Bad News Bar & Spirit Lodge owner Justin T. Burrow, this cocktail will be on the bar's forthcoming menu.

 2 oz Siete Leguas Reposado

 1 oz Cocchi Vermouth di Torino

 .25 oz Maraschino Liqueur

 2 Dashes Angostura Bitters

 Stir all ingredients with ice and strain into a cocktail glass. Garnish with orange peel.

 Sopes paired with the Post Requisite

 Sopes look like gorditas, but instead of being stuffed with shredded meat, sopes are topped with ingredients so they look like a small pizza. Stir up shredded chicken or pork with a salsa of chipotle en adobo (you can buy this in cans or jars) blended with cumin powder-topped chopped tomatoes and onions. (To make your own chipotle mix you can take the more advanced route by buying chipotle peppers — which are just dried jalapeños — steam, skin and blend with tomatoes.)

 Top fried, store-bought or homemade gorditas with the meat and serve with a jicama slaw made of julienned jicama, chopped red onion, cilantro and a drizzle of lime juice.

 Post Requisite

 Recipe by Goro & Gun bar manager Alex Gregg, this drink is currently on the downtown restaurant's menu.

 1.5 oz Blanco Tequila

 .75 oz Lime Juice

 .5 oz Apricot Brandy

 .25 oz Simple syrup

 .25 oz Laphroaig

 2 dashes Thai chili bitters (this is made at the bar- at home just muddle a couple slices of Thai chili or Serrano and use orange bitters)

 Shake, strain into a rocks glass with cubes.

 Flautas paired with El Sabio

 Heat tortillas, fill with shredded chicken, roll up and fry. Let them rest with a toothpick keeping them in place. Remove toothpick and top with a salsa made of puréed avocados, onion, fresh jalapeños crema fresca (I like La Vaquita), cilantro and a pinch of salt.

 El Sabio

 Recipe by Lainey Collum, "steward of beer" at Hay Merchant.

 1.5 oz Casa Noble Reposado

 .75 oz Velvet Falernum

 4 Sage leaves

 1 oz Pineapple

 2 Tablespoons simple syrup

 .5 oz Lime

 Dash of Bitters

 Crushed Ice

 Garnish with fresh Jicama and dash of cayenne

 Seafood tostadas paired with the Bandido

 Toast entire corn tortillas in your oven until crispy. Sautée shrimp or tilapia in olive oil, tomatoes, cumin powder and cayenne (paprika is a good alternative here), drizzle with lime juice and spread over the tostada. Top that with a handful of shredded romaine lettuce, chopped tomatoes, onion and crumbled queso fresco (again, I prefer La Vaquita).

 Bandido

 Recipe by bar consultant Chris Frankel, this cocktail is featured on Cuchara's current bar menu.

 1 oz Hacienda de Chihuahua Blanco Sotol

 1 oz Lemon Juice

 .75 oz Simple Syrup

 Shake over ice, and strain into a rocks glass. Add ice cubes.

 Prepare chia seeds by adding 1 ounce of water per 1 ounce of chia seeds. Let the chia seeds soak in the water until they congeal into a gelatinous mass. Vigorously stir the spoonful of chia seed into the drink, breaking apart the mass of seeds as you stir.

 Float .5 ounce of Pimm's #1 liqueur on top. Garnish with a sprig of mint.

 Mexican street corn paired with The Tepito

 Remove husks from fresh corn (you can fold these down to make little handles), brush with melted butter, grill on all sides. Add lime juice to mayonnaise and brush a thick layer onto the warm corn. Roll the mayo-covered corn in queso fresco and sprinkle with cayenne pepper. You can add Sriracha to the mayo and use feta instead of queso fresco for a saltier, spicier version.

 The Tepito

 Recipe from Anvil's upcoming Cinco de Mayo event.

 1.25 oz. Sotol Blanco

 .5 oz. Pierde Almas Puritita Verda

 .5 oz. Suze

 .25 oz. Tanqueray Malacca

 1 barspoon simple syrup

 Lemon coin

 Muddle coin with syrup; build and stir Old-Fashioned style. Serve in a rocks glass.

 Last but not least, a fun dessert idea is fresas con crema. Whip heavy cream with a few drops of vanilla and a few tablespoons of condensed milk, to taste. Combine with strawberries macerated in brandy, rum or sherry.
 The Procrastinator's Guide to Cinco de Mayo: Where to go for serious Fiesta-ing 2013-05-03T14:33:53-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/05-03-13-the-best-places-to-celebrate-cinco-de-mayo-procrastinators-guide-for-serious-fiesta-ing/
 The Mexican victory over French forces in the Battle of Puebla still gives us reason to shamelessly indulge in mass amounts of discounted margaritas and tacos instead of foie gras and champagne at least once every year. Be grateful and imbibe, but do so selectively.

 Since Houston's culinary scene is teeming with the nation's best Mexican dishes, parties and cocktails, you can afford to be choosy when it comes to this holiday. Below I've compiled a list of the best cocktail-ready parties, celebratory banquets and cultural shows for Cinco de Mayo.

 El Gran Malo

 With award-winning margaritas, this Heights-area bar and taqueria packs serious Cinco party pedigree. The only thing better than the tasty, palate-shocking drink creations here (think habanero-infused tequila with vanilla and blueberries)—might be the names they choose for events.

 This Sunday is all about Malo Cinco de Mayo Part Deux: Welcome to the Thunderdome with Randy Rucker putting a Cinco spin on crawfish, Karbach Brewing Co. pouring their beer onsite and liquid nitrogen frozen margaritas to quell the heat from Bravado Spice's kick-filled bites. The party starts at 11 a.m. and continues until closing time.

 Hugo's

 Mindful celebrants are welcome to take a preemptive strike at Monday morning hangovers with the best holiday food spread in town. The usual buffet at this Montrose institution is always impressive, but this Sunday will be more festive than usual. Stop by and enjoy one of the best brunch menus in the city with live music and a family-friendly start to the day.

 Anvil

 This might be the only time to find $3 gin-spiked micheladas and frozen mezcal margaritas at this upscale Montrose cocktail staple, so get there when the doors open at 4 p.m. In addition to Anvil's top secret margarita recipe, the nationally acclaimed bar will also offer a one-day-only special menu featuring drinks The Rosita, The Mafioso and The Tepito.

  Anvil owner Bobby Heugel warns that anyone who asks for salt and lime with their mezcal will be required to pay double.

 Owner Bobby Heugel warns that anyone who asks for salt and lime with their mezcal will be required to pay double. Rightfully so, anyone chasing the premium tequila at this bar with anything has a lot to learn about Mexican libations.

 El Pueblito

 Cinco de Mayo is a year-round celebration here, but the colorful, lively cabana-filled patio on Richmond Avenue will be especially fiesta-ready. Popular local band Mango Punch will entertain diners on Saturday, and Los Otros will make you dance your margarita buzz off on Cinco de Mayo. The cabanas are up for reservation with a $25 minimum bill per guest.

 Miller Outdoor Theatre

 Believe it or not, Cinco de Mayo isn't all about tequila-filled cocktails and spicy food. Celebrate Mexico's rich, vibrant culture with a stunning performance by Leyenda Dance Company presenting ballet folklorico from different regions of our neighboring country. You'll learn the difference between a traditional dance from Veracruz up to Nuevo Leon's more contemporary style.

 This family-friendly event is free but ticketed for those who prefer covered seating, so get your tickets in advance or prepare to sit on the hill for the show.

 The Brewery Incubator

 For beer nerds who want in on the Cinco de Mayo parties but refuse to put down their pints, Brewery Incubator is hosting a hoppy good fiesta with plenty of cerveza, Mexican bites, Brew Ritas and probably the only beer piñata in town.

 Chef Joel Benavidez from Adela's Mexican Kitchen will be on hand to pair authentic food with in-house brewed beer that you can only find at this downtown spot. Try the Café de Olla porter if it's the only beer you have. The party starts at 11 a.m. Sunday and continues until closing time.

 Bodegas Taco Shop

 Last but not least, there's no better way to celebrate Cinco de Mayo than with a block party—the typical Mexican lifestyle practically lends itself to any community-driven event. This party by the Museum District will be hosting a mariachi band, mechanical bull and plenty of food from this esteemed little taco shop. The party "launches" on Friday and continues through Sunday, where it culminates in Cinco festivities.

 Bocados

 Owners Terry Flores and Lily Hernandez are shuttering their beloved Montrose restaurant after 15 years and they're going out in a memorable way — with a big Cinco de Mayo closing party Sunday from 1 p.m. - 6 p.m. It includes an all-you-can-eat Mexican buffet ($11.95) and $4 margaritas.

 A celebrar, queridos! Viva Mexico en Houston!
 The Beer Experimenter: New risky growler to-go spot started by former TV executive 2013-04-06T16:22:01-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/04-06-13-the-beer-experimenter-new-growler-to-go-spot-started-by-former-tv-executive/
 What does a craft beer scene newbie do when he wants to open a beer pour station in Houston but doesn't know a sour from a stout? If you're Doug Bunze you enlist the help of beer nerds on Craigslist and begin fervently tracking BeerAdvocate.

 The result is experimentation with growler fill methods and hit-or-miss brew selections at the new Growler's Beer and Wine To Go at 1005 Waugh Drive.

 Bunze says his claim to uniqueness in the ever-expanding growler fill market, which offers beer and wine in to-go jugs, is the CraftTap filling system, a counter-pressure fill method that mimics the methods used in bottling factories, replacing oxygen with CO2 with increased pressure, ensuring a longer shelf life and reducing the rate of beer contamination and waste. The technique is said to offer a fresh growler for months to a year — not that you'd want to keep a growler full for that long.

  "Beer geek is not only a term of endearment, but it commands respect."

 "Each [station] will hold four different beers in it — there are four beer lines and a C02 line in each," Bunze says about the odd-looking tap containers, which look more like bank cartridges than anything containing tap lines.

 Growler's currently has 32 beer taps operating and expects to be at 60 (depending on the market) in the next two to three months. The selection will extend to six taps of wine and two cider taps, an attempt to attract a more diverse audience.

 Some local beer nerds might find it hard to accept a tap variety from a former television production executive with little-to-no experience in the beer industry, but what Bunze lacks in beer knowledge he makes up for in enthusiasm and risk taking, expending a large investment in this company and leaving his family in Florida to pursue success in Houston.

 He is not shy about his lack of acquaintance with the industry, admitting that he is entering a field in which he is relying heavily on a group of enthusiasts.

 "Most people understand that when somebody invests their life's savings into something, and picks up and leaves [his] home and family in Pensacola, he is pretty passionate about it and committed to it," Bunze says. "When people understand what I've put into it and that I work 100 hours a week to make this successful, [then] they are very accepting."

  "Here's our commitment to Houston and Texas, and it's not just bullshit: We have domestic which is from Texas, import which is anything outside of Texas."

 As far as Bunze's commitment to his new home, he says there is Houston and then there is everywhere else. Although his initial push out of Florida was that state's laws prohibiting growler fill stores, he claims to be as much a Houstonian as an aspiring beer guru.

 "Here's our commitment to Houston and Texas, and it's not just bullshit: We have domestic which is from Texas, import which is anything outside of Texas and international, which is anything outside of the United States," Bunze says.

 The extended grand opening will offer beer tastings and events with local breweries that will run until April 13. Karbach, 8th Wonder and Saint Arnold will be a part of the events that will offer consumers a taste of the what's on tap at this new Montrose fill station. All the while Bunze will continue attempting to familiarize himself with the industry, and in the meantime he will defer to his group of consultants and growler-filling employees, who he has affectionately dubbed his beer geeks.

 "Beer geek is not only a term of endearment, but it commands respect," Bunze says. "If they know their shit, they have a 'beer geek' shirt, and I don't know my shit. I own the place, but I'm not a geek . . . yet."

 Bunze says he welcomes suggestions and advice from the passionate local beer community and is receptive to feedback. He is open to reading messages from local imbibers who want to offer constructive criticism.

 He says, "this has been an amazing city and an amazing experience with the beer community because people here are so passionate about it, and they could easily have rejected me because I don't have the experience."
 Have your eggs & eat them too: The procrastinator's guide to Easter brunch 2013-03-29T11:00:00-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/03-29-13-have-your-eggs-eat-them-too-the-procrastinators-guide-to-easter-brunch/
 Easter is upon us, and it's hard to resist a holiday that encourages smashing confetti eggs on unsuspecting heads and eating mass amounts of chocolate. With friends who applaud themselves for a "brunch well done," we've got you covered when it comes to any holiday or meal that's egg-related. Even if you didn't plan on Easter brunching, it's not too late to change your mind and join in for egg hunts, mimosa sipping and live music to accompany all that pastel shell pulverizing.

 Backstreet Cafe

 Almost as famous for its brunch as it is for its delicate little garden patio, this is a must-list for anything that has to do with frittatas or mimosas. Stop in between 10 a.m. and 3 p.m. for an Easter egg hunt, live jazz and a special three-course menu featuring Benedict-style eggs with Virginia ham and Sardou with artichoke and spinach. The cost is $42 per person and $12 per child age 10 and under.

 El Gran Malo

 For a genuine Pascua celebration, stop in to the big bad for a tasty menu of their award-winning cocktails at happy hour prices all day and night and $15 bottomless fresh-squeezed mimosas. You can count on this spot to offer the most creative holiday discount on the list: Slap a fried egg on anything for $1.

 Up

 This opulent little patio overlooking Highland Village is welcoming brunchers to celebrate with an Easter Sunday champagne buffet. They will offer two seatings — one at 11:00 a.m. and another at 1:30 p.m. — and apart from a raw bar featuring Scottish salmon and a station carving up roasted prime rib, the meal will offer generous amounts of bubbly.

 Hugo's

 This is one of the most popular brunch menus any time of the year, with a string quartet playing from their indoor balcony, as brunchers nom on warm and cold Mexican dishes. This Easter, Hugo's will also host an egg hunt for children — and expect plenty of Mexican Easter cheer. The usual prices apply: $39 per person and $12 for children age 10 and under from 10 a.m. to 3 p.m.

 Glass Wall

 While this Heights hotspot doesn't usually offer brunch, it's hopping on the weekend tradition this Easter with a special menu featuring plenty of egg dishes, my favorite being the frittata with spinach, feta, heirloom tomato and olive-tomato tapenade. Glass Wall will also offer great drink specials, like $12 pitchers of mimosas and $5 glasses of rum punch (in case you need a pre-family buffer).

 Haven

 This Upper Kirby hotspot that houses famous raw bar Cove will celebrate Easter with complimentary amuse bouche before their brunch seating. The upscale atmosphere is sleek and modern, but cozy enough to encourage a warm family reunion with a special menu by chef Randy Rucker cooking up three festive dishes between 10 a.m. and 3 p.m. The cost is $40 per person.

 Mockingbird Bistro

 This is the only place on the list that will offer brunch all Easter day — in case you want to double brunch it this Easter. We won't judge. A three-course prix fixe menu will run you $59 per person and $25 for children (ages 12 and under). Standouts on the entrée menu include the Eggs Riviera, a dish of scrambled eggs over smoked salmon bruschetta with chive cream cheese and asparagus, as well as the eggs and bacon with Swiss chard and a red wine redux.

 Quattro

 Look out for a visit from the Easter Bunny, who will be making the rounds all brunch long at this Four Seasons eatery. Four stations, including breakfast, sushi and pastry stations will be served up for $79 per adult and includes Bloody Marys, mimosas and champagne. The cost for kids ages 6 to 12 is $39.50 and includes ice cream and milkshakes. This is on the steeper end of the price scale, but the food is solid and the festivities will delight children and parents alike.

 Blackfinn American Grille

 This Bagby favorite will offer the "Breakfast Balboa" on their Easter brunch menu, the feature item serves up prime rib, mozzarella and breakfast potatoes topped with two eggs on toasted garlic bread. Apart from the mimosa specials, the build-your-own Bloody Mary bar is a must-visit this Sunday and is close enough to Discovery Green that you won't miss the best downtown Easter festivities.

 House of Blues

 With Easter being a time for rebirth and religious reconciliation, head to this downtown staple for a gospel brunch and Easter brunch. The cost is $40 for adults and $17 for children to enjoy a performance by a gospel choir to accompany your hearty Southern Easter dishes.

 Sparrow Bar + Cookshop

 Celebrate Jesus' resurrection and chef Monica Pope's creative lineup at her reimagined restaurant, which will host its first ever Easter brunch with a globally-inspired three-course prix fixe menu from 10 a.m. to 3 p.m. Starters like the avocado sashimi with almond sambal and lamb crepinette with corn grits and spicy red chili chutney will surprise palates for $35 a person and $15 for kids.

 Hobbit Café

 A tiny hobbit hut might not seem like the likeliest place for Easter cheer, but with solid offerings like the salmon burger with a creamy dill sauce and arugula, the fare is always tasty. Come here to avoid the Easter brunch rush at the other places on the list.

 For some out-of-ordinary Easter brunch choices, check out these choices featured in this week's KHOU CultureMap Moment.
 The best restaurants to take a first date: Don't skimp on the romance — or good food 2013-03-25T10:09:14-05:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/03-24-13-the-best-restaurants-to-take-a-first-date-dont-skimp-on-the-romance-or-good-food/
 First dates are stressful. Deciding what to wear, remembering to avoid over-sharing and snorting while laughing, deciding whether to have a contingency plan with friends should the date go awry — there are a million things to consider.

 As a recent dating scene newcomer, I've had to remember to mind my wardrobe and mind my manners a little more carefully, but as far as where to go, I won't even stutter before I can list off some great options around town. Once you narrow it down to location, food versus drinks and your date's cuisine of choice, it's smooth sailing.

 As a friend recently told me, it's polite to at least give your date the illusion that he or she is helping to choose the destination. So I'll always ask for suggestions, but when it comes to local hangouts with great first-date atmospheres, some places are just a given.

 Brooklyn Athletic Club

 This playful but romantic spot is a no-brainer for the prep to sophisticate with a refined palate. As owner Shepard Ross says, his guests migrate from one side of the patio to the other, playing games or making s'mores by the fire pit. Even if you're having a miserable conversation, at least you'll be munching on BAC'S famous Reuben or s'mores bread pudding.

 Brunch is a good call if you don't want to commit to an entire evening, and that way you'll be able to enjoy chef Jeff Axline's Nutella and goat cheese-filled French toast. Plus, badminton, bocce and croquet will give you a good excuse to cozy up to your date — proper form is everything, right?

 Américas

 Between dramatic surroundings of lush fabrics in sexy colors and a Latin menu and playlist, this spot is almost too obvious. And the tasty fare's presentation is almost as luxurious as the surroundings.

 Lobster corn dogs rooted into a wooden cube on your plate, made to look like a giant dandelion, is an option that's sure to impress your date. Also, even if the date is a bust, you'll get to experience (yes, experience) the funhouse-like restrooms that are almost as memorable as the Pisco sours. Make sure to sit inside, since the patio isn't as exciting as the vibrant interior.

 Just Dinner

 This is definitely the place you take someone with whom there are little to no doubts. For the first date with that love-at-first-sight lady or gent (or the one whose online profile was witty and charming), the cozy dining room here is definitely a place to really focus on good conversation.

  You'll feel like you're dining with friends here, so make sure to not take an awkward speaker to this little treasure.

 It's quiet and quaint and offers food that's made to be appreciated, because while the decor isn't nearly as over-the-top or sophisticated as Americas or Brooklyn Athletic Club's, the food is so fresh and locally sourced that the menu is partially dependent on the owner's on-site garden offerings or local farmer's markets, which the chef visits every day.

 You'll feel like you're dining with a room of friends here, so make sure to not take an awkward speaker or fast food lover to this little treasure.

 Cottonwood

 For the guy or girl who makes you nervous for whatever reason — maybe it's the effortless hair toss, the brilliant smile or a James-Joyce-like way with words — avoid the above and head here for a guaranteed relaxed time that will instantly put you at ease. Three massive, sprawled out patios with games and live music, and the menu with everything from smoked salmon deviled eggs to fried-egg-topped burgers will simultaneously satisfy and entertain.

 The creative cocktail list and extensive beer menu (ahem, two cask engines) will offer the right amount of social lubrication to get you ready for a game of washers with any stranger.

 Tiny Boxwood's (West Alabama)

 The patio at this (actual) tiny restaurant overlooks the owner's other business, a stunning Secret Garden-like nursery of delicate flowers and bold plants. While the French countryside-inspired interior is romantic and sweet, the small grassy plane that divides the restaurant from the nursery is the best place to be on a Saturday evening for their Movies on the Lawn.

 If the date is uneventful or ends badly, treat yourself to the best chocolate chip cookie in town.

 If you're having a good date and want a little pick-me-up, skip the affogato and opt for an Undertow — a shot of coffee that folds condensed milk-tasting sweetness into your sips. Ivy lined walls and bottomless mimosas are a nice Sunday brunch alternative to evening meetings. And if the date is uneventful or ends badly, treat yourself to the best chocolate chip cookie in town.

 Fellow singles, we're in the right place for meeting new people at fun places with food and drinks that make up for any less-than-stellar conversations. Just remember to avoid movie theaters on first dates, laugh authentically and smile often.
 Cult gourmet pizza shop with cheap drinks expands into Houston, bringing Big Easy flavor 2013-02-22T14:39:00-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/02-22-13-cult-gourmet-pizza-shop-with-cheap-prices-expands-into-houston-bringing-big-easy-flavor/
 If I ever have to permanently leave Houston for unfamiliar territory, it would only take a Star Pizza in my new town to make me feel at home. That's how many local New Orleans transplants reacted to news that pizzeria chain Reginelli's chose Houston as its first location in a national expansion plan.

 What began as a Big Easy pizza joint that offered college students affordable, authentic Italian fare has become a nostalgia-inducing, salivate-worthy pizza empire. Darryl Reginelli and Bruce Erhardt partnered with Ti Adelaide Martin of Commander's Palace in New Orleans and her brother Alex Brennan-Martin of Brennan's in Houston to bring this pizza chain to town.

  "The food sets us apart — we've been roasting our own red peppers since we opened 17 years ago."

 Reginelli's restaurant history includes front-of-the-house experience at high-end French and Italian restaurants in Louisiana, so when it came to opening a wallet-friendly pizza spot, he tapped into that background before deciding on ingredients like pancetta, fresh sausage and real salami.

 "The food sets us apart — we've been roasting our own red peppers since we opened 17 years ago," Reginelli says. "I wanted to create a more affordable menu, so I started a pizzeria, but I took all the ingredients that we use in the fine-dining Italian restaurants and incorporated [them]."

 When it came to ordering, our table's playful "When life gives you lemons, put it on a Saltimbocca" sign tempted us into ordering a pie topped with prosciutto, chicken, spinach and lemon. The citrus from the fresh lemon juice added an element of lightness and freshness that made every bite balanced and satisfying. Reginelli personally recommends the hot trio of roasted garlic spread, spinach and artichoke dip and Porta New Orleans (Portabella mushroom pastry) served with crunchy breadsticks and crostini.

 "Don't worry, you don't have to finish it," he told our table. Out of pride and maybe a little shame, we purposely left a few breadsticks behind, but the pizza — that disappeared almost instantly.

 While the new eatery is making itself at home in the Memorial area, it hasn't lost is its laissez-faire feel, right down to the wine-list-bearing bottle on your table to the sandwich, pasta and pizza menu printed on glossy cardboard. Add to that Monday and Tuesday night $2 pitchers of Abita (natch!) and Wednesday's $10 bottles of cabernet or chardonnay (hand-picked by Commander's wine director, no less) and you've got a place that's sure to attract regulars. (My friend calls these prices "almost unconscionably cheap," but I won't complain.)

 The restaurateurs are already searching for a second Houston location, but in the meantime look for the temporary sign on Kingsride Lane by Memorial City Mall. And whether you opt for the trio, salad or a calzone, make sure you have a pizza and a pitcher of NOLA's best, too.
 World championship barbecue takes over the Rodeo: Inside the tent party flavor madness 2013-02-22T12:49:00-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/02-22-13-world-championship-barbecue-takes-over-the-rodeo-inside-the-tent-flavor-madness/
 Reliant Park is not a safe place for cattle right now. With more than 300 rodeo barbecue groups cooking hundreds of pounds of brisket, sausage and anything that can be held together by bread or slathered with barbecue sauce, the arena looks and smells exactly as it should this time of year.

 Thursday night marked the beginning of the Houston Livestock Show and Rodeo World's Championship Bar-B-Que contest as throngs of cowgirls and cowboys paraded through rows of cook-off parties and packed into distinctly themed tents. From the big "mini" airplane on display at the United Airlines spot to the tinsel-lined Mardi Gras saloon, each big top housed a miniature party with its own personality and flair.

  Bouncers check credentials with TSA-level scrutiny, but once you're in you'll be treated to an endless supply of free food and drinks.

 As far as the private party tents, it helps know someone to get in. These are closed to the public unless you're on the list of invitees or a friend of the host.

 Bouncers check credentials with TSA-level scrutiny, but once you're in you'll be treated to an endless supply of free food and drinks (usually corporate sponsored). There are a some public tents with coupons for purchase, and you'll still have a boot-scootin' good time at those cook-off parties as long as you're hungry for slabs of meat and laughs with friends and strangers alike.

 With all the fun-loving camaraderie in the smoke-filled air, it's hard to remember that this is a contest and each troop is a competitive team vying for a world championship barbecue award. Judges will walk around to each of the entrants' tents in search of champions for several different categories including Overall Grand Champion, Champion Brisket, Most Colorful Team and even Go Texan Recycling. The competition culminates in an award ceremony Saturday night at 7 p.m. when winners of each category will be announced.

 For those who claim to dislike the Rodeo's festivities, if you like music, food or a good party, this is the place to be the next few nights. You don't need to don western wear or be a fan of country music, but it would help to like meat.
 A single girl's wedding survival guide: 5 secrets to enjoying someone else's magic moment 2013-02-21T12:06:44-06:00 Darla Guillen http://houston.culturemap.com/news/city-life/02-21-13-a-single-girls-wedding-survival-guide-5-secrets-to-enjoying-someone-elses-magic-moment/
 As a woman who grew up reading Batman comics, discovered makeup late in high school and who still walks out the door with deodorant stains on my cocktail dress, I have a slight aversion to the obligatory wedding season oohing and awing.

 The table settings, infinite shades of white and cakes vs. cupcakes conversations all look and sound the same to me.

 Don't get me wrong, I do love weddings, I'll even cop to having a wedding board on Pinterest. And an open bar, endless dancing, tulle and drunk relatives could only be more fun without Spanx under perfectly-tailored party attire. The problem is that all of that fun doesn't come until the reception.

 And before the reception there's a ceremony, and right before the ceremony are all of your well-meaning friends' and family's reassurances that you, too, will find the right guy.

 The truth is that I never really notice my single status until save-the-dates start piling up and honeymoon pictures fill my Facebook newsfeed (the older I get, the more frequent this happens). I actually enjoy my active career/social/travel-centric life. Still, when wedding season rears its pretty, pastel face, I take a moment to remember my survival plan.

 Here's my wedding season guide to ensuring sanity and good times:

 Make sure you're well accompanied. I don't mean a Joseph Gordon-Levitt look-alike (although, who could blame you?) I mean a guy or girlfriend who looks forward to getting down on the dance floor. And you better be dancing right alongside him or her. Which leads me to my next point . . .

 If you're going to drink, pace yourself and make sure you're having solids with your liquid diet. Everyone feels bad for the drunk girl who ends up crying, making a scene or making out with a stranger in the hotel lobby.

 Look and feel your best. This might be hard to do when you're stuck in a poorly-cut, shimmery bridesmaid dress, but hey, everyone knows you didn't choose that thing and you look damn good in it anyway.

 Have an after-party lined up. This can be a broseph-style club on Washington, a late-night bowl of pho in China Town or a date with your sweatpants, TV and ice cream at home.

 Remember that the bride and groom (or bride and bride/groom and groom) have made a lifelong commitment and invited you to celebrate their union. Even if your friend is marrying the total jerk you warned her about (a warning which, naturally, only made him more enticing), remember this is her decision to make and you'll be there for her when he's good or when he's really, really not good.

 In the spirit of full disclosure, I'll admit that I still secretly enjoy fantasizing about the perfect meet-cute with a sweet, nerdy guy who reaches for the same bottle of Clementine Izze before smiling knowingly at me. But I also cherish not having to text anyone my evening plans or weekend whereabouts.

 So until (or if) my big day comes, I'll relish in the love fests, banquets and I'll even open my mind to the existence of another shade of eggshell-ivory white.

 Plus, it's nice to know I won't have hundreds of thank you notes to write anytime soon.
 Hay Merchant, a year later: Game changing craft beer bar dips into its special beer cellar to celebrate 2013-02-13T13:22:20-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/02-13-13-hay-merchant-a-year-later-innovative-craft-beer-bar-dips-into-its-special-beer-cellar-for-anniversary/
 Although it might seem like Hay Merchant has been a Houston institution for decades, the widely acclaimed craft beer bar is actually celebrating its first anniversary this week.

 The well-regarded drinkery never really did feel like an up-and-comer on the Houston bar circuit. With Anvil owners Kevin Floyd and Bobby Heugel as founders, the confidence behind Merchant was evident as early as its soft opening, when Floyd and Heugel flaunted a custom-pressurized line system and poured water from 40-ounce Budweiser bottles (which have since replaced by non-Anheuser-Busch bottles), a joke on mass-produced, watered-down suds.

  A self-proclaimed beer hoarder, Floyd has a sizable collection of kegs that have been aging in the bar's "cellar."

 Merchant might have had high-profile name associations from the beginning, but it's the level of thoughtfulness behind every deliberate detail that has earned the bar respect. The bar features two coolers at temperatures to suit different beer styles, offers 75 draft taps plus five cask engines and serves each distinctly-pressurized brew in style-appropriate glassware — from ordinary pint glasses to tulip glasses and snifters.

 If that weren't enough, Floyd personally trains his managers on proper line-cleaning methods instead of relying on distributor reps. Anytime a keg is rotated, bar managers purge the lines with cleaner so that there isn't any residue from the last beer that was on tap. Floyd also has his managers perform a more thorough cleaning of the system regularly.

 "It's a very strict process, we disassemble the faucet and lines," Floyd says. "We have 80 kegs and every week [managers] clean 10 to 15 different taps, so that every eight to ten weeks all of the taps have been cleaned."

 National Acclaim, Local Roots

 Apart from a massive local following, after only a year in business the craft beer mecca has racked up an impressive list of national accolades. Shortly after Hay Merchant welcomed a horde of Houston hop heads for pints of Stone brews during the Most Arrogant competition, Shmaltz Brewing selected it as a Chosen Bar — one of only 15 in the country. Most recently, it earned a spot on Draft Magazine's esteemed 100 best beer bars list, an honor that can be likened to making it on the Dean's List as soon as you matriculate.

 Even with all of the national attention it has received, this place is utterly Houston. From the building itself — a structure that has been stripped down to reflect the city's heritage, embedded in the walls and foundation — to the tap handles made from relics found around the city. The name itself is a nod to Houston history, paying homage to Westheimer, a hay merchant who contributed greatly to the city's beginnings, and the historical figure behind the eponymous thoroughfare on which Merchant sits.

  Even with all of the national attention it has received, this place is utterly Houston.

 Apart from the physical tributes to the city, Floyd has also honored Houston by encouraging the local craft beer movement around town.

 Imbued with beer knowledge, Floyd has given lectures to educate consumers about the industry — from brewing processes to the laws and market. He also instituted the Mud Turtle Program, a competition that encourages Houstonians to learn about beer while challenging their palates.

 With all of these pedagogic endeavors, it's no wonder that the bartenders at Merchant are amongst the most beer-educated in town. They'll always know the style and flavor profile of whatever it is they're pouring, some can even list-off the hops used to brew the beer in your glass.

 The Birthday Party

 Instead of salivating over a birthday cake, Houston beer nerds will be excited for the brew lineup that only Merchant could pull off. A self-proclaimed beer hoarder, Floyd has a sizable collection of kegs that have been aging in the bar's "cellar," and he plans to share them as a way of thanking Merchant patrons.

 "I'm really appreciative of everybody's support because no matter how good my staff is or how good I am at my job, if people didn't support us [we] wouldn't be successful," Floyd tells CultureMap.

 After pulling out all of the kegs in the cellar, sifting through firkins and reorganizing his enviable stash, he and his managers emerged with 26 hand-selected brews ready to be tapped and poured.

 Guests at the upcoming birthday party won't just benefit from Floyd's keg-hoarding addiction, they will also be treated to dishes that are no longer on the current menu. Included in chef Antoine Ware's nostalgic list of offerings are the GH Dog, meat chips, pulled oxtail, blood sausage and chicken and waffles, all which will make a one-day-only comeback for this special occasion.

 Here is the impressive lineup of celebratory brews that will be tapped starting at 3 p.m. Friday:

 Sixpoint Brewery 3Beans

 Dogfish Head 120 Minute IPA 2012

 Dogfish Head Midas Touch

 Dogfish Head Noble Rot

 Great Divide Old Ruffian Barley Wine

 Stone Vertical Epic 08.08.08

 Stone Vertical Epic 10.10.10

 Stone Vertical Epic 11.11.11

 Stone Saison Du BUFF

 Jester King RU-55 (Cask)

 Jester King El Cedro

 Real Ale Scots Gone Wild

 Karbach Bourbon Barrel Aged Hellfighter 2012 (Batch #1)

 Brooklyn Monster Ale 2008

 Real Ale The Highlander 2012

 Avery The Kaiser 2012

 Harpoon Leviathan Quad 2011

 Karbach Bourbon Barrel Aged Rodeo Clown (Cask)

 Karbach Wine Barrel Aged Pumpkin (Cask)

 Unibroue Trois Pistoles 2011

 Sierra Nevada Ovila Quad With Sugar Plums

 Victory Helios Ale

 Great Divide Espresso Oak Aged Yeti Imperial Stout

 Real Ale Empire 2012

 Harpoon Leviathan Czernobog

 Southern Star Bourbon Barrel Aged Buried Hatchet 2010 (The WORLD'S VERY LAST BARREL of Batch #1.)

 A perfectly unique Valentine's Day gift guide: Don't be the fool who gives horrible love presents 2013-02-11T09:02:00-06:00 Darla Guillen http://houston.culturemap.com/news/city-life/02-11-13-a-perfectly-unique-valentines-day-gift-guide-dont-be-the-fool-who-gives-horrible-love-presents/
 It's not just that women and men can be clueless when it comes to Valentine's Day gifts, the problem with shopping for this occasion is that any well-funded advertisement can sway a reasonable man or woman into buying a terrible mistake of a gift.

 Scrolling through my Facebook newsfeed, I came across a friend's rant over this commercial that is hawking a giant teddy bear as the ideal gift. I quickly realized that when trying to avoid the obvious flower-and-chocolate combo, some shoppers might need specific guidance on what to buy whom.

 With Americans spending billions of dollars on Valentine's Day gifts every year, maybe these ideas will help you spend a little more wisely whether you're browsing online or driving around town.

 Gourmands

 From Paleo and macrobiotic diet devotees to those who avidly follow Twinkies' latest updates, anyone who enjoys any sort of grubbing will appreciate something for their kitchen. But instead of reaching for another Le Creuset pot, make an impression with Anthro's Imperial cheese knives or this oil and vinegar atomizer, a little tool that makes art out of your dish. On the cheaper end of the spectrum is a book that will tell your guy or girl where their idols eat.

 If you must buy chocolate, go with the Leonidas assortment from Chocolat du Monde in the Rice Village.

 Freebie alternative: Plan a quirky menu around whatever is currently in your pantry and cook up some weird dishes together.

 Hipsters

 Hipsters gifting anything on a Hallmark holiday is so like, ironic. But whatever, if you're not on a budget and want to impress the guy or girl who is so over everything, splurge on this stunning Townsend bicycle. Or if your over-it valentine would prefer to be at a show at The Mink rather than hitting the pavement, Meze headphones are a no-fail gift for the best listening experience.

 Lastly, these hoodies and sweatshirts feature out-of-print book covers, but check out Brazos Bookstore on Bissonnet for their selection before ordering anything.

 Freebie alternative: Hit up a Cactus live in-store performance for some great under-the-radar music acts.

 Sophisticate

 If you're dating the guy who knows the difference between an Eames lounger and an Ikea office chair (first of all, where did you meet this catch?), you have to check out this little Etsy shop. For the local brick and mortar must-visit spot, head to Kuhl-Linscomb in Upper Kirby for modernly classic finds to impress the guy or girl with discerning taste. They have everything from housewares and apparel accessories to furniture in the houses surrounding the main building.

 Freebie alternative: Browse the lower Montrose mid-century modern shops to admire vintage cars and retro furnishings.

 Preppy

 J. Crew is way too easy, but there's still time to order from Kate Spade's former creative director Julia Leach's clothing shop for your lady. This site features apparel essentials with a nautical theme. Ladies, Smathers & Branson is a no-brainer for the preppy guy in your life. Check out the belts that showcase your guy's alma mater or weekend hobby. Stop by Tiny Boxwoods for brunch and savor bottomless mimosas on an early Sunday afternoon before hitting the spa together.

 Freebie alternative: Have a picnic at the Houston Polo Club and snap portraits with the horses.

 The Any-Type You've Been With Forever

 If you're at the point where you share bank accounts, pets and a restroom, get ready to splurge a little. Because I have no idea how to shop for the long-termer, I consulted my dad who has been shopping for my mom at Hal Martin's on Westheimer for decades. It's a lesser-known spot that sells well-priced fine jewelry and Rolex watches and offers on-staff consultants to aid the clueless shopper.

 You can also browse on e-Bay or Etsy for vintage jewelry and watches to suit your loved one's taste.

 Freebie alternative: Frame a meaningful note, poem or photograph to remind why you've stayed together through rough patches.
 Local rocker injured in bike-train tracks accident sees the music community rally around him 2013-02-09T12:02:00-06:00 Darla Guillen http://houston.culturemap.com/news/entertainment/02-09-13-local-rocker-grandfather-child-injured-in-bike-train-tracks-accident-sees-the-music-community-rally-around-him/
 Whether you've enjoyed a set of Grandfather Child at Cactus or rocked out to them at Fitzgerald's, you understand. Anyone who's listened to this local band play has a special appreciation for band member Lucas Gorham's on-stage performances and off-stage songwriting. So when the lap steel guitar savant with a smooth-as-butter voice suffered a terrible accident on the way to his way to mother's house, music mavens around Houston immediately rallied around him in support.

 When cycling over railroad tracks, Gorham's bike was caught on the track and he flipped over, landing on his shoulder and crushing his collarbone. After some confusion about whether he needed surgery or not, Gorham has been trying to function as well as anyone with a broken clavicle can.

 This might not be as difficult if Gorham were at an office job all day, but as a teacher at Nameless Sound, an organization that supports local music education and lends instruction to young people, he has to lug around heavy music equipment all day. With Gorham unable to lift more than five pounds, he can no longer perform any of his day job, workshop duties.

 To help Gorham cover his medical expenses and get him back to work and back on stage, many of his music and hospitality industry friends are putting on a fundraising concert to help. The concert will be held at Fitzgerald's Sunday night and will feature an impressive roundup of local acts, a raffle and discounted drinks all night.

 Tickets start at $10, but you're welcome to donate as much as you'd like to help get a local artist, friend to the community and music mentor to kids back to entertaining and teaching.

 Here is a sample of bands that will take the stage this Sunday, with others set to join in, too:

 Black Congress (electronics set)

 The Suffers

 Will Van Horn (Robert Ellis)

 Sergio Trevino (Buxton)

 Taylor Lee (Finnegan, The Wandering Buffaleros)

 Second Lovers

 Kelly Doyle Trio (Robert Ellis)

 Grandfather Child (blues/psychedelic/R&B brilliance)

 If you can't attend but want to help, donate by purchasing a ticket online or by submitting a raffle item before the concert on Sunday evening.

 To donate raffle items email firstname.lastname@example.com.
 The Holy Grail of Mexican tequilas finally hits the Houston market: This is no spring break shot 2013-02-08T12:03:39-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/02-08-13-the-holy-grail-of-mexican-tequilas-finally-hits-the-houston-market-this-is-no-spring-break-drink/
 If tequila conjures images of shot glasses and spring break: You're doing it wrong. Houston is about to receive agave nectar to sip, not shoot, and it's thanks to local cocktail pros who won't shake up a subpar tequila-based creation.

 With Houston being a leader in the food and drink industry, it's only fitting that the city would welcome Mexico's top distillery, La Altena, the 75-year-old company that finally decided to distribute its fine tequila in the States this past summer. Resistance to American distribution came from a fear that the company would experience a supply shortage if it expanded to another market.

 In the meantime, star bartenders from the United States visited the distillery, sought out bottles wherever they could and hoarded samples for personal consumption only.

  "Patron is a very nice brand . . . for beginners."

 Two local mezcal-loving industry experts, Anvil's Bobby Heugel and Alba Huerta, once master mixer at Anvil and the lady behind the upcoming Julep, have both made the trek out to the family-owned business in Arandas, Mexico. After being warmly hosted by master distiller and owner Carlos Camarena, the two returned the favor by inviting him and the tequila brand's ambassador Tomas Estes to Blacksmith for a tasting event featuring La Altena's Tequila Tapatio and Tequila Ocho.

 At the tasting, both Tapatio and Ocho were served in snifters (not shot glasses) in three expressions: Blanco, which requires no aging, reposado, aged for at least two months, and añejo, aged for at least one year. Añejo is the smoothest variation since the extended aging helps hide flaws in the spirit, working as a "makeup for the tequila." Those who prefer full-bodied, spicy spirits will lean towards Tapatio, and those who prefer more subdued, crisp sipping will order a second snifter of the Ocho. Either way, these were made to savor and appreciate, not to chase with lime and salt.

 Along with a pour of each spirit, the guys brought little bit of trash talk and a whole bunch of education.

 "Patron is a very nice brand . . . for beginners," joked Camarena, noting that what many consumers pay for is the pretty bottle. He takes pride in his own modest packaging that holds a well-crafted spirit. Along with Altena's simple label, the product itself has not changed since the company's inception.

 "We are very small and want to preserve everything done in the traditional, artisanal way," Camarena says.

  The amount of tequila they produce won't affect Americans' impression of Mexican products, but the caliber of the product will.

 He went on to explain that tequila has terroir, just like wine, despite what some skeptics might think. Special emphasis is placed on topographical factors that affect not only the quantity of product produced but the quality as well. Camarena's background in agricultural engineering has given him a better understanding of how his organically-grown agave plants thrive and how they produce a finer product.

 With one of his house tequilas having been voted best in the world, Camarena says he takes special pride in his craft not just because of his family name, but because he cares for how the Mexican import is represented. He notes that the amount of tequila they produce won't affect Americans' impression of Mexican products, but the caliber of the product will.

 Even though the elusive spirit is the best tequila I've tasted in the States, at about $37 for a 750-ml unit of Ocho or a 830-ml unit of Tapatio, it's actually less expensive than bestselling brands like Patron. But then again, Patron does sell its tequila in great-looking bottles.
 New EaDo brewery to finally be revealed: Eatsie Boys release 3 new beers with bigger plans ahead 2013-02-06T14:54:22-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/02-06-13-new-eado-brewery-to-finally-be-revealed-eatsie-boys-release-3-new-beers-with-bigger-plans-ahead/
 The food-truck-famous Eatsie Boys who serve banh mi to the sound of "Sabotage" and provide "frozen awesome" around town aren't slowing down just because they went brick and mortar not long ago.

 Without taking so much as a breather to enjoy the success of their recently opened Eatsie Boys Cafe on Montrose, the boys are forging ahead with the highly anticipated 8th Wonder Brewery.

 Managing partners Ryan Soroka, Alex Vassilakidis and brewer Aaron Corsi bring a well-rounded educational background to the brewhouse. Corsi is working towards his Ph.D. in Molecular and Environmental Plant Science, master brewer certification and is a professor of brewing and distilling at the University of Houston, and the other principals hold graduate degrees in finance and hospitality.

 These guys are smart, but more importantly, they have extensive homebrewing experience.

  "We're a bunch of kids from Houston, and we like making stuff with our hands and sharing it with people."

 With the help of their first hire, Robert Piwonka (another UH grad), they brewed three batches of their inaugural beers this past weekend in their EaDo brewery, meaning that they'll be infiltrating your pints within mere weeks. The chefs, brewers and innovators offered previews at Houston Beer Week events and at a much-lauded Down House beer dinner.

 If those samples are any indication, Houston's newest local brews are going to be as palate pleasing as all of the group's other offerings.

 Legal Woes and Catch 22s

 Soroka tells CultureMap their initial concept was to open a brewpub. The problem is that TABC laws prevent any brewery from selling its beer on-site and any brewpub from selling its beer off-premise. The boys' solution was to open a restaurant separate from the brewery, but limited funds made them pursue food truck success before going the restaurant route.

 These guys are smart, but more importantly, they have experience.

 Proponents of market-friendly beer laws in Texas, the Eatsie Boys and 8th Wonder are sponsors and supporters of local craft beer advocacy group Open the Taps, a grassroots organization that works to make Texas' beer laws more amenable to small businesses. Instead of letting the state's market-restricting laws hold them back, the boys are turning this would-be impediment into an opportunity.

 Even though they can't sell their beer at the restaurant, they encourage patrons to bring their own favorite brews. With Culinary Institute of America grad and fellow Eatsie Boy Matt Marcus heading the restaurant, the group will introduce a beer pairing experience for its customers any day of the week.

 "We're going to have special one-off brews, small batches that are going to be targeted, with [Marcus] and the cafe in mind," Vassilakidis says. "You bring your full growler, and we have menu items, an entire meal, designed around the beer."

 About the Beer

 Traditional-style hybrids are just the foundation for an extensive upcoming lineup of brews the Eatsie Boys are excited to bring to the local market. (Think super-creative, like the Vietnamese coffee porter they poured at Beer Week.) These are the three inaugural selections.

 Alternate Universe: An altbier, which is a malty, amber hybrid that Soroka says "looks a lot darker than it actually is," so it's not as heavy as the color suggests. "It has an extended conditioning period that mellows out and adds character to the beer."

 Hopston: Their contribution to Houston hop heads, this is somewhere between a pale ale and an IPA (India Pale Ale) with three to four different hop strains.

 Intellectuale: Soroka says it's "light and refreshing but full of flavor, suitable for the hot Houston summers." Between a blonde, a wit and a Belgian golden, this one will be the sessionable go-to, so you can enjoy a few pints without being weighed down.

 "We have three flagship beers we're introducing, but we have 50-plus recipes that have been tested, proven, finalized and standardized," Soroka says. "What we introduce is going to be dependent upon our in-house tastings at brewery tours.

 "We're going to let the market tell us what they want to see next."

  They don't stress "craft" or trendy catch words, they're just proud to be servicing the local community with handcrafted beer.

 The Eatsie Boys expect to begin tours at the brewery as early as March with their food truck parked there every weekend, offering pairings of brewery-exclusive lineup additions before they hit retailers' tap walls.

 For the time being the guys are self-distributing, so if you're at your favorite bar and it doesn't serve any 8th Wonder brews, ask for it. They're launching with a core of 30 accounts, but that will likely multiply quickly.

 "There are a lot of people personally reaching out to us, asking us when the beer is ready and telling us that they have a tap saved for us," Soroka says.

 Even with retailers saving taps for them and with a built-in following ready to drink what they're brewing, the boys are still modest guys who take pride in what they serve. Vassilakidis says that they don't stress "craft" or trendy catch words, they're just proud to be servicing the local community with handcrafted beer.

 Soroka adds, "We're a bunch of kids from Houston, and we like making stuff with our hands and sharing it with people . . . we're really excited to be a part of the local growing beer scene and we're just going to make what we love and hope that you love it, too."
 The cheapest craft beer in town? New bar on Washington Ave sells high-end brews for low prices 2013-01-22T12:44:00-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/01-22-13-the-cheapest-craft-beer-in-houston-new-bar-on-washington-ave-sells-high-end-brews-for-low-prices/
 It's hard to imagine how the new Washington Avenue bar Underdogs can turn a profit by selling dirt-cheap, high-end brews. Almost all of their draft pints are five dollars — up from a paltry $3 price point — including premium kegs from around the country.

 Steven Warren and Dustin Evans, who met and worked together at the Fox & Hound, own this bar, which occupies The Lot's former spot on Washington Avenue. Since opening some months ago, they have been quietly stirring up attention for all of the right reasons.

  "We don't care what you are drinking, just that you drink it with us. Let us pick you a beer and see how we do!"

 Unpretentious but with a quality selection of 10 mostly craft beers on tap, the bar is appropriately named for a few reasons. Both Evans and Warren are deeply committed to helping dog rescue causes and are self-proclaimed animal lovers, and the bar has stiff competition with local beer institutions upping their game as they compete with each other for national awards and local respect or reemerge with improved-upon selections.

 Beyond that, they're also the small, new kids on a street better known for its dance clubs and pricey restaurants. Evans says that while most will "roll their eyes" at the Washington scene, he and Warren are taking on the challenge to attract craft beer lovers to an area they'd usually pass up.

 "We're going to change what Washington has become," Evans says.

 Underdogs aims to offer a consistently cheaper microbrew selection while attempting to bridge the gap between those who want to discuss BJCP style guidelines and those who just want some food truck tacos and a low-key spot to watch the game.

 "Some of my go-to beers are Voo Doo stout and Old Rasputin," Evans says. "If it tastes good to us, we think others will like it."

 Nonetheless, the guys are not keen on judging their customers' tastes. They're all about providing what their former corporate bar job was lacking: Warm, personal customer service.

 "We don't care what you are drinking, just that you drink it with us," Evans says. "Let us pick you a beer and see how we do!"

 I'll hate to see this still relatively under-the-radar, best deal in town become popular enough for large crowds and kegs that blow hourly, but it'll be great to see these guys earn the credit they deserve.

 Who wouldn't root for the guys who want to create an atmosphere that is "friendly and fun with a neighborhood feel and a lot of sass and jokes"?
 From happy hours to park trails: Starting a workout routine takes serious social commitment 2013-01-20T09:30:00-06:00 Darla Guillen http://houston.culturemap.com/news/city-life/01-20-12-from-happy-hours-to-park-trails-starting-a-workout-routine-takes-serious-social-commitment/
 I am admittedly not one for making New Year's resolutions or following other trendy social movements that set you up for failure. (God forbid I become a resexeciser!) So when I decided to start my workout regimen directly after the first of the year, it was purely and shamelessly because the numbers are on my side.

 So many people begin workout routines and boot camps around this time that I'm less likely to fall behind the jogging pack and become traumatized away from exercise. And even though I'm the queen of excuses, I can't blame my aversion to outdoor workouts on the Houston heat if I begin during one of our warm winters.

 How exactly does one go from the happy hour seats to the park trails at 6 p.m. every day? I'm still finding that out the hard way — here's what I've got so far:

 Telling anyone and everyone who would hear about it that I was starting a new workout routine so that they would hold me accountable (again, fear of shame works wonders).

 Accepting invitations to mixed workout classes with different groups of friends without double thinking it. Changing up routines and including a social element are proving to be key.

 Posting the heinous "ZOMG, this is workout day #1" picture on Facebook.

 Spending a good few hours or so (punctuated by impromptu dance routines) compiling a music playlist that will keep me jog-dancing the whole time.

 Reminding myself that it's okay — necessary even — to slip up a few days or more.

 The first few days forced me to leave the comfort of my brand new Temper-Pedic mattress pad at unforgivably early hours or forgo $5 happy hour pizza at Benjy's to jog up and downs hills I never knew we had in Houston.

  I'm still wondering when my sore muscles will turn into strength and energy.

 After about a week, I was merely following the routine and going through the motions instead of debating whether to workout that day. I'm hoping I'll get to the point where I'm actually excited to sweat my "beach wave blowout" into a ball of frizz, and I'm still wondering when my sore muscles will turn into strength and energy.

 So far I've seen very little physical progress. I'm inclined to blame my workout-induced expanding appetite for the stagnant measurements. I've also read that beginning to exercise initially creates fluid retention, the body's natural response to preventing dehydration and to repair muscle damage.

 Whatever the scientific explanation, working this hard and not seeing results is precisely when the social and financial commitments help keep you going and where the boot camp comes into serious play.

 The routine at my primary boot camp is comprised of strength training drills interspersed with jogging sprints, all accompanied by a whole lot of "angry" yelling from our well-meaning instructor. Push-up and sit-up variations, run as fast as you can, do it all over again. Alternating cardio and strength training is a way to prevent plateaus and make your heart pump while keeping the muscles guessing.

 It's a good routine that I couldn't have drawn up, and one that I wouldn't work through as fervently as I do if not for our drill sergeant. Still, he gets paid to chase us up hills, what most cultures would consider criminal. I'm just hoping it will pay off when I require less coffee and B12 vitamins to get me through the week.

 The first few days are killer, and the morning after the first workout is absolute torture. (Remembering how to walk again requires active thinking because your legs have forgotten how to take turns and bend at the knees.) The good part is that looking forward to pre-workout laughs and post-workout dinners with friends will keep you going until it eventually feels less like an attack on your limbs and more like a part of your lifestyle.

 The bigger task is beginning and committing to the new undertaking, the rest becomes habitual. It all starts with small steps, a solid plan and a really, really good playlist.
 Drinking like the Scots: A mind-bending spirits pairing at a high-end Houston restaurant 2013-01-16T10:48:14-06:00 Amy Chien http://houston.culturemap.com/news/restaurants-bars/01-16-13-drinking-like-the-scots-a-spirits-pairing-at-a-high-end-houston-restaurant-blows-away-preconceptions/
 When I'm sending my whiskey on back to the sea

 Names will be shattered and glasses be filled

 The girls will get frisky and do what they will

 But the moment of finest reflection must be

 When you're sending your whiskey on back to the sea

 Laphroaig ambassador Simon Brooking started off one of the most incredible pairings events with the whimsical toast above. Brooking then lit a brick-sized block of peat from Islay to convey the smoky aroma for which the distinctive Scotch is well known.

 When you attend a Laphroaig pairings event at The Pass and Provisions, you're bound to do more than sample a variety of high-end spirits — you have to get your hands dirty, too. Before sampling the single malt whisky, we shook the snifter, wet the palms of our hands, rubbed them together and inhaled. This method was a way to replicate the experience of the quality testing method at the actual distillery in Islay and to represent a wider function of the Scotch as a way to warm one's hands during the islands' harsh winters.

  During our previous visits, we've often been encouraged to order the roasted yeast pasta, but being ignorant carnivores, we scoffed at the suggestion.

 Brooking's other notes included cutting the scent of alcohol by inhaling with our mouths open and tasting at the middle of our tongues to avoid the alcohol sensors at the tips of our tongues. This allows for a more authentic taste of the flavors rather than being overwhelmed by peat and alcohol.

 As we were hypnotized by the smoke and the singing, beakers of barley were passed around and we were encouraged to chew on them in order to familiarize ourselves with the root of the malt whiskey flavor. Our palates wetted, we dove into the first course — Pass & Provision's famous bread program. The cocoa nib rye and Dunbarton blue cheese plate soothed the initial campfire taste of the Laphroaig 10 Year.

 The creme de violet and drop of violet oil in the McAlpin's Treason #2 cocktail enhanced the violet mustard served with the bread.

 Next up was a breakfast indulgence, a Scottish egg settled into a bowl of blood sausage surrounded by a salad dressed with buttermilk and white anchovy shavings. It was paired with "exploding" Scotch-infused orange juice and Celtic coffee topped with Laphroaig whipped cream. After our "post-modern" intermezzo cocktail made with the cask-strength iteration of our featured spirit, Swedish punch and cherry heering, guests dove into the main course.

 During our previous visits, we've often been encouraged to order the roasted yeast pasta, but being ignorant carnivores, we scoffed at the suggestion. The smoky taste of the roasted yeast complemented the Laphroaig Cáirdeas. Matured for the second time in its final bottle, we were fortunate to try the limited edition of this 30-year-old scotch.

 We were then treated to a seasonal apple cider and Madeira cocktail named Wattie Buchan, which of course, included more Laphroaig!

 Although Scotch cocktails have a tendency to be overwhelmingly strong, the cocktails at this pairing were made with great restraint, and as a result, the flavors were subtle yet purposeful. Much like the food, cocktails at The Pass & Provisions are carefully thought out and masterfully presented.

 Dessert did not disappoint, a log of lemon pound cake topped with an almost sculptural serving of Bay Laurel ice cream, which looked like popcorn but packed the perfect density and creaminess, capped off our meal with well-balanced sweetness. The Triple Wood with which it was paired was subtle enough to pick up on the citrus, grated spices and herbs without competing with the sweetness in the cake.

 With the 200-year-old Scotch's ambassador on hand to oversee the pairings, our tasting experience was as carefully crafted and well-balanced as each individual course. And what better representative than one who serenades with Scottish rhymes in between courses for the brand that claims to be "smoother than you were at 25"?
 A giant step for craft beer in Houston: Take an inside look at how the beer world changed 2012-12-31T13:31:00-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/12-31-12-a-giant-step-for-craft-beer-in-houston-take-an-inside-look-at-how-the-beer-world-changed/
 Editor's Note: We asked CultureMap staffers and contributors to recall their favorite moments of 2012. Darla Guillen recalls becoming a small part of the microbrewery movement in Houston.

 The burgeoning local craft beer industry in Houston is at its apex and beer nerds all around town are rejoicing. This year I helped out at a local microbrewery: I sat in on meetings, helped run events and generally learned about the industry and its local players.

 It granted me a unique, personal take on the local brewing scene, one I might not have had as a mere consumer. There is one moment that, even after my breakup with a local brewery founder, I still recall fondly.

 When I first walked into the brewery, it was a mess of exposed insulation, the skeleton of walls and the outline of a brewhouse. So to return for the inaugural brewing, with the first batch of beer filling the recently installed fermenter tanks, to smell beer brewing — a combination of oatmeal and cookies — and to see the cautious excitement of the master brewer, it was exhilarating and touching.

  I documented the first-ever batch of Houston's newest microbrewery from the perspective of a proud girlfriend and a proud Houstonian.

 Giant DSL-R in hand, I documented the first-ever batch of Houston's newest microbrewery from the perspective of a proud girlfriend and a proud Houstonian.

 With the first batch in the tanks, the brewery handed off their spent grain to local farmers and went on to stir up the city's economy with innovative one-offs and future Houston beer staples. Being at the first brewing was magical in that I felt that I was a part of a major movement in the works and Houston history in the making.

 Over time, I've gained an even more impassioned take on the beer-brewing landscape of Houston. Helming the movement is a group of beer nerds who are excited to support local products, who fervently lobby for Texas laws that encourage creativity and economic growth rather than restrict the market, and who are as excited to taste what's in their pint as they are to give their dollar back to Houston.
 Alcohol Wiz: Heights hard cider company started by underage entrepreneur goes national 2012-12-26T14:08:19-06:00 Darla Guillen http://houston.culturemap.com/news/restaurants-bars/12-26-12-alcohol-wiz-heights-hard-cider-company-started-by-a-then-underage-entrepreneur-goes-national/
 While some undergrads might require their parent's signature when purchasing a new car or leasing an apartment, Leprechaun Cider Company founder Jake Schiffer needed mom and dad to sign for a start-up company.

 Leprechaun is Texas' first hard cider company and was founded by a then-underage, aspiring entrepreneur who has since became an of-age business pro.

 The Houston born-and-raised founder admits that it's been challenging and exciting diving headfirst into entrepreneurship rather than pursuing a formal business education.

 "This is my business school . . . I can't learn business in a book. I have to get out there and do it," Schiffer says.

  "All we do to add sweetness is add back crushed fresh apple juice. We don't add back sugar."

 Cider has yet to see the craft beer industry's ubiquity, which is good news for Schiffer, who entered the market and signed a distribution deal with Duff just in time to catch the hard cider wave that's about to hit the national market. The Texas-made tipple is currently in four states and is in talks with 10 other states as well as Canada.

 It's not just good timing that has lead to the company's rapid expansion. Unlike the concentrate-rich, mass-produced Woodchuck Ciders of the world, Leprechaun refuses to take cost-saving shortcuts, opting instead to use fresh apples hand-picked at their peak, and limiting themselves to only two varieties of apples.

 "[The competition] uses very cheap apple concentrate, dozens of varieties of apples, shaken off the tree or crushed — it's not cared about," Schiffer says. "They heat it up to the point where it breaks down all of the bacteria. They ferment it . . . they add water, which dilutes it.

 "And because it doesn't taste like apple anymore, they add back bags of sugar."

 In contrast, Schiffer says Leprechaun takes an artisanal approach to retain the unprocessed flavors of their apples, resulting in a product that is natural and gluten-free, completely devoid of preservatives and concentrate.

 "All we do to add sweetness is add back crushed fresh apple juice," Schiffer says. "We don't add back sugar."

 While the cider's tap handles are side-by-side with beer and often served in pint glasses, the seven-percent alcohol by volume cider is more closely related to a lighter wine than beer. Schiffer says that after extensive travel through Europe, where he sampled a variety of ciders, from drier British versions to the sweeter, more carbonated ciders of Spain, he could taste the difference with the big American brands.

 He wants to present a purer cider that is true to its history.

 "We crush the champagne yeast, which gives it a more light-bodied wine or prosecco-like flavor and mouth feel. Not as beer-like or as syrupy [as comparable products]," Schiffer says.

 This makes it flexible in terms of cooking and mixing. Schiffer also says he's a fan of shandies made with Leprechaun and local beer.

  "This is my business school . . . I can't learn business in a book. I have to get out there and do it," Schiffer says.

 Even in the midst of expansion, the company is making big moves to continue honoring its home state. While the cider's apples are currently grown in Oregon, Schiffer plans to establish an apple orchard in West Texas very soon. The central business office and company has also found itself a new home in the Houston Heights.

 For the time being, Lepechaun won't be doing tours, choosing instead to focus on a cautious national expansion and maintaining its high quality standards in the expanding line.

 Pomegranate, which began as a seasonal variety, will soon proliferate the market as a year-round option for those seeking a fruitier, dessert-like pint. It will join Dry and Golden, making for a well-balanced lineup.

 Even well before the company was signed over to him on this 21st birthday, Schiffer worked hard to provide a cider that makes him and his state proud.

 "We've worked our butts off to get where we're at," Schiffer says. "We've done everything we can to grow, so I feel like we're right on schedule."