The bar that began the Clumsy Butcher network of bars and restaurants, Anvil made it possible for Bobby Heugel and Kevin Floyd to go on to open Hay Merchant, Underbelly, OKRA and several upcoming projects. Even after four years of service, Anvil maintains its commitment to celebrating the classic cocktails that have stood the test of time. Every day the chalkboard names and explains the handful of daily creations—from Pimm's Cups and Old-Fashioneds to Sazeracs and Pisco Sours, served in exquisite glasses you won't find anywhere else in town. Like a perfect souffle, these epicurean cocktails are labor intensive, so relax and let your bartender take his time. For those still not in the mood for hard liquor, not matter how well-poured, Anvil also offers a great selection of small-production beers on tap.
Anvil is at its best when the bar is only half full—we like to come on weekdays rather than fight the crowds on Saturday night.
30 | mar at 11:30 am
|Arrow Ambassadors Luncheon benefiting Arrow Child & Family Ministries|
|The Houstonian Hotel, Club & Spa|
30 | mar at 6:00 pm
|"In Pursuit of Balance" Wine and Food Event|
30 | mar at 6:30 pm
|Houston Wind Symphony Education Concert Series|
|Kempner High School Auditorium|
30 | mar at 7:00 pm
|Texas Wine School Class: "Faults and Imbalances: Wine Identification Class"|
|The Texas Wine School|