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.
23 | apr at 11:30 am
|PARTNERS 2014 Spring Luncheon|
|River Oaks Country Club|
23 | apr at 12:00 pm
|Asia Society Texas Center Talk: "Wello Water" by Cynthia Koenig|
|Asia Society Texas Center|
23 | apr at 1:00 pm
|Margaret Alkek Williams Crain Garden Performance: WindSync|
|Crain Garden Lobby at Methodist Hospital|
23 | apr at 1:30 pm
|Sketching in the Galleries at Rienzi|