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    Burlesque Bar Twist

    Downtown burlesque bar unveils latest twist in plans for "decadent" experience

    Eric Sandler
    Aug 20, 2014 | 1:16 pm

    As it draws closer to opening next month, Prohibition, the downtown burlesque bar, restaurant and supper club, continues to attract top talent to bring plans for a "nostalgic and decadent" dining experience to life. First, Prohibition tapped former Batanga chefs Ben McPherson and Matt Wommack to execute a seafood-driven menu of Gulf Coast cuisine.

    Now, the restaurant announced that it has hired Lainey Collum as beverage manager to put its wine, beer and cocktail programs in equally good hands. Collum brings extensive experience to the position, with stints at both The Hay Merchant and The Pass & Provisions to her credit. The New York Times featured one of Collum's cocktails in March: the Down the Rabbit Hole, which uses a mushroom tincture.

    "There’s nothing about this that’s not fun," Collum tells CultureMap. "We’ve got burlesque dancers. We’re doing barrel-aging. We’re going to have an amazing ice program. The owners just want the environment to be fun, to be a good time."

    "I am thrilled to have Lainey join our team," said Prohibition managing partner Anh Mai in a statement. “Lainey’s extensive knowledge about spirits, wine and beer, paired with her restaurant and hospitality background, is a unique combination that will make her a fantastic addition to our restaurant."

    Collum has a simple explanation for what aspect of joining Prohibition most appealed to her. "Honestly, it’s fun," Collum tells CultureMap. "There’s nothing about this that’s not fun. We’ve got burlesque dancers. We’re doing barrel-aging. We’re going to have an amazing ice program. The owners just want the environment to be fun, to be a good time."

    Although the downtown scene is already crowded with top-notch cocktail destinations like Goro & Gun, Bad News Bars, El Big Bad and The Pastry War, Collum believes Prohibition has a way to find its own niche. "We’re going to put on a show," she explains. "A lot of it is just going to be come in and have a good time. Lose yourself in this '20s environment, and we’ve transformed it into another world."

    In the beginning, Collum says she intends to focus on Prohibition's signature barrel-aged cocktails. She has 25 barrels in house, and diners will be able to order a barrel for their table. Her training a Cicerone will guide Prohibition's beer selections, and she spent time on Tuesday tasting wines for a future list.

    More than any specific drink, Collum wants Prohibition to deliver great service.

    "How can we make the cocktails really good and also come out really fast," she says. "We’re going to be joking around with the guests. We just want them to come in and relax."

    Prohibition is scheduled to open in September. Catch weekly burlesque pop-ups every Saturday in an adjacent space at 1000 Prairie.

    Collum joins chef Ben McPherson on the Prohibition team.

    News, Shelby, Prohibition Supperclub, August 2014, Chef Ben McPherson
    Photo by William Hardin
    Collum joins chef Ben McPherson on the Prohibition team.
    unspecified
    news/restaurants-bars

    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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