Two of Houston's most acclaimed culinary personalities are joining forces on another project. Anvil owner Bobby Heugel confirmed the rumors that he's teaming up with James Beard Award-winning chef Justin Yu on a new restaurant that will open in the former Southern Goods space at 632 W. 19th St. The two already own Better Luck Tomorrow, the Heights bar that won the this year's CultureMap Tastemaker Award for Bar of the Year.
Thrilled about our upcoming project at 632 W 19th St in the Heights. @tetsujustin and I are very excited to be partnering with @anvilbitterbear @dreww_grimma and @clytnmrk to create a very special place. That’s all we have for now (really), but we will share more details when able. We are looking forward to extending our already growing relationships with Houston’s incredible Heights neighborhood, as well as trying to meet the huge expectations that come with a space where a wonderful restaurant preceded us. Thank you Houston for your ongoing support, which has allowed us to share our success with three of the most talented people we’ve worked with. • • • • • #houston #htx #htown #texas #ighouston #houstoncity #houstontexas #igofhouston #htine #downtownhouston #houston_insta #tx #hou #713 #dthtx #texans #igtexas #myhouston #houstonfood #houstoneats #houstonheights #houstonrestaurants #houstonfoodie #htxrestaurants #hourestaurants #heightshouston #restaurants
Nov 19, 2018 at 11:15am PST
Details are light. Heugel confirmed to CultureMap it doesn't even have a name yet — but he did note that the "project" will be a restaurant as opposed to a bar. Whatever it ultimately winds up being called, the people involved make it worth paying close attention to.
At this point in their career, Heugel and Yu need no introduction, but the rest of the team brings significant experience as well. Terry Williams is the one-time Anvil bartender who now oversees operations for Heugel's bars. Mark Clayton is a highly talented cook who worked for Yu at Oxheart, and Drew Gimma is the former Common Bond head baker who now works at Better Luck Tomorrow.
Better Luck Tomorrow has already earned wide acclaim; even though it primarily operates as a bar, the food program is sophisticated enough that Bon Appetit and Food & Wine named it to their lists of the country's best new restaurants. With the duo actively working on a restaurant, and hiring the culinary talent to make it successful, who knows what they're capable of achieving?