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Bus Stop Bus Goes

Pop some bottles on Houston nightclub group's over-the-top new party bus

Eric Sandler
Feb 12, 2019 | 1:56 pm

When it comes to providing Houstonians with ways to have fun in the biggest, most over-the-top way possible, no one touches the Clé Group. Already known for their nightclubs Clé and Spire, the company expanded its portfolio last year by adding French-inspired restaurant Bisou.

Ah, but how could a large group — say between 20 and 30 people — travel from an extravagant dinner at Bisou to a night of partying at Clé? Sure, a small fleet or Uber XLs would do the trick, but that has two problems. It doesn't make much of a statement that the group is here (handclap emoji) to (handclap emoji) party (handclap emoji); also, drinking in other people's private cars is still mostly frowned on by law enforcement. A vehicle that is both larger and more fantastic is required to create the right sense of occasion.

Thankfully, the Clé Group understands this dilemma and has developed a solution in the form of a custom-branded party bus. This 2018 Ford F550 has been outfitted by Tiffany Coach Builders of Corona, California with all of the following: plush leather seats that hold up to 30 people, multiple TVs, a 16-speaker sound system, laser lights, and a pole that someone could use for dancing (or, ya know, other things).

The bus comes free for any group that agrees to a minimum spend of $5,000 split between $2,000 at Bisou and $3,000 at either club. It is also available at lunch for select business groups that want a convenient way to travel for a meal at Bisou without the hassles of parking or valet.

At first glance, that sounds like a lot of money, but these businesses are so rigorously efficient at separating wealthy young professionals from their cash that it isn't that hard to rack up a big bill. Consider that a bottle of Veuve Clicquot Yellow Label that costs $50 at A'Bouzy goes for $200 at the restaurant or nightclubs, and it becomes readily apparent that even a group of 30 won't have any trouble spending $200 each on a decadent night out, especially when split between two venues.

Or just say what the hell and drop $6,000 on a three-liter bottle of Dom Perignon Luminous — at least it's cheaper than flying everybody to Vegas for the weekend.

“Our new bus offers offices and parties a unique experience not found in Houston," Clé Group founder and partner Zack Truesdell said in a statement. “By using our branded transportation in conjunction with dinner at Bisou and a great night out, we take all the pressure out of planning something so that groups can enjoy their experiences hassle-free.”

He makes a good point. Booking a bus separately is a hassle, and people are going to spend that kind of money at Clé. They've been doing it for years without the incentive of free transportation. Why not take advantage of the opportunity and make a grand entrance? It'll certainly make for a more memorable evening.

The Clé Group bus has room for everyone.

Cl\u00e9 Group Bus interior
Courtesy of Clé Group
The Clé Group bus has room for everyone.
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Angie's hidden surprise

New Heights pizzeria reveals intimate 16-seat upstairs cocktail bar

Eric Sandler
Jul 16, 2026 | 1:20 pm
Bar Angie interior
Photo by Leonid Furmansky
Bar Angie's interior is inspired by a midcentury modern penthouse.

Pizza lovers in the Heights and beyond are eagerly awaiting the opening of Angie’s Pizza, the new restaurant from chef Angelo Emiliani that’s expected to open this month. While Houstonians are dreaming of their opportunity to feast on wood-fired pies and house made pastas, the chef has a special surprise — an intimate cocktail bar that’s located directly above the restaurant.

Called Bar Angie, the 16-seat cocktail lounge has a private entrance, its own menu of food and drinks, and an intimate atmosphere that invites patrons to linger. Emiliani has recruited former Anvil bartender Drew Bennett to lead the cocktail program.

“One of the things I really admire about Drew is that he approaches cocktails the same way I approach food,” Emiliani said in a statement. “It’s never about using technique or rare ingredients for performative sake. There’s a real respect for the history of cocktails, the process, and the ingredients themselves. We speak a very similar creative language, even though we work in different mediums. As we developed the upstairs program together, Drew really understood what makes Angie’s important — the intention behind it, the hospitality, and the continual pursuit of learning and refining the craft. That openness made the collaboration feel incredibly natural.”

As customers would expect from a craft cocktail bar, each drink is made to order, allowing drinkers the opportunity to interact with the bar’s staff and appreciate the work that goes into each sip.

“With such a visible and intimate bar setup upstairs, we wanted guests to experience the process itself,” Bennett said. “It’s an ode to the old way of cocktail making that I want to preserve, but also expand on.”

Each drink utilizes one or two main ingredients, many of them seasonal and sourced within Texas. For example the Momo no Hana blends Texas peaches with rum, citrus, and mascarpone cheese. The Prizefighter showcases the skills of the bar and kitchen teams with its combination of a house made absinthe granita with cognac, chamomile, bitters, and strega.

Martinis play a prominent role — an illuminated, vintage-inspired martini sign greets patrons at the entrance. Described in press materials as Bennett’s favorite cocktail, Bar Angie’s martinis are served with a custom olive dishes created by local artist Lori Munoz.

Just as Bar Angie has a distinct cocktail menu from Angie’s Pizza, chef Emiliani has also created a canapé-style menu of dishes that are only served in the bar. That starts with the Morty Sandwich, the chef’s spin on the classic mortadella sandwich that’s served on house made focaccia and topped with creamy stracciatella, pistachio paste, and crushed pistachios (for texture). Another dish is a classic foie gras torchon that’s served with a preserved cherry jam, marcona almonds tossed in olive oil and paprika, and ginger.

Emiliani worked with Houston’s Gin Design Group on the interior. Inspired in part by the looks of midcentury modern apartments in New York City, the space features floor-to-ceiling wood paneling, velvet banquettes, chrome dining chairs, and a Calacatta marble bar top. Patrons will find a surprise or two, such as a Texas landscape in the restroom, that enhance the overall experience.

Both Angie’s Pizza and Bar Angie are expected to open this month. The pizzeria builds on Emiliani’s experiences working for famed pizzaiolo Chris Bianco at his restaurants in Los Angles. Emiliani made a splash locally with pizza pop-ups in 2020 and 2021 before opening the critically-acclaimed, but sadly short-lived restaurants, Cafe Louie and Louie’s Italian American. Emiliani returned to Los Angeles before finally coming back to Houston to launch Angie’s Pizza.

Bar Angie interior

Photo by Leonid Furmansky

Bar Angie's interior is inspired by a midcentury modern penthouse.

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