![]() No seats, shout to be heard, wait staff that was clearly not interested in new customers lent this place a snobbish feel which was too much at the end of a busy week. Since we are no longer in the college age crowd, this place just seemed like too much work. That and the noise made us turn around and leave. What disturbed me most is the place smelled like a frat house after a boozy Friday night. No wait staff (or bartenders or whatever) approached, offered suggestions or in fact, even acknowledged that customers walked in the door. The tables were all full so we sort of stood there for a few minutes. So loud, that once inside, I couldn't hear my husband until he shouted at me. Counter to traditional cocktail culture, the Anvil Bar welcomes all manner of mixed drink-imbiber and does unpretentious experimental concoctions perhaps even. We arrived on a Friday a little before 5 and the place was packed (after fighting to find a parking space). After reading the online menu, I was eager to jump in and try some things I had never had before. I have no idea how all of them remember the recipes for the over 100 drinks on the menu at Anvil. A cozy place with a beautiful interior is all you need for a holiday with your family. When coming to Anvil Bar & Refuge, order delicious espresso. Choose good bourbon, you will hardly regret it. The bartenders are amazing and incredibly skilled. This bar has perfectly cooked filet américain, bun cha and chicken pies listed on the menu. It is on a completely different tier than most of the bars around it. People come here for cocktails and they come again and again because what they are serving is not available at your local tavern.A friend recommended this place for good, out of the ordinary drinks. In my opinion, Anvil is definitely the best bar, in terms of drinks, in Montrose. Beyond the excellent drinks, there’s a good list of appropriately salty snacks and an eclectic clientele of cocktail enthusiasts who make great drinking buddies. Try a real daiquiri, manhattan, old fashioned - and you will see what I mean. Fast forward to Anvil - all the classics prepared in a way that does its best to exactly emulate the originals - and you can surely see and taste the difference. Food comes from trucks and interesting chef pop-ups, often to raise money for. Add to that, the modern bar has modified the classic recipes to accomodate quick, mass production to the point where the modern interpretation of a classic cocktail bears little resemblance to the original preparation. It’s a great place for classics: Old Fashioned, Martini, Daiquiri, Sidecar, Gimlet, Tom Collins and Manhattan. The recently-updated cocktail menu features killer cocktails that are perfect for sipping in the spring, like the Chuck Jones, a rum-based cocktail mixed with white port, egg white, lemon, and carrot. ![]() This ice is quite rare these days, but if you want a classic cocktail remember that modern day ice machines were not available back then and as such, the ice made those cocktails very different from their original preparations. craft cocktail spot Anvil Bar + Refuge has been serving up some of the city’s best libations since 2009. What is kold draft ice? Think of very large, crystal clear cubes of ice unlike anything you have seen in your local tavern. Kold draft ice is featured in many of their cocktails. They have a massive collection of liquors, herbs, botanicals, syrups, fruits, and elixirs ready to be mixed into any classic cocktail created since 1830 along with a number of proprietary concoctions. ![]() The reason - the best cocktails in Houston. Elizabeth Conley/Houston Chronicle Anvil Bar. Best Museum The Houston Museum of Natural Science Best Patio Boheme Cafe & Wine Bar Best Place for Cocktails Anvil Bar & Refuge Best Pool Hall Slick Willies Family Pool Hall Best Radio. This place attracts an 85% classic cocktails crowd with a few specialty beer drinkers. Photos from Anvil Bar and Refuge, which is celebrating its seventh year in business and its new spring menu on Friday, March 18, 2016, in Houston. Most bars have your average mix of 50 plus percent beer drinkers with a few wine drinkers and a few something-tinis thrown in. ![]() Don't call them mixologists, they request, but they are surely more than bartenders.
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