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    Bartenders of the Year

    These 11 crafty bartenders are shaking up Houston's cocktail scene

    Eric Sandler
    Feb 22, 2019 | 9:00 am

    This year's finalists for the CultureMap Tastemaker Awards Bartender of the Year are an interesting mix. Four are returning finalists from last year, but two of them are in new roles.

    The rest of this year's class are the sort of talented up-and-comers who probably should have been recognized years ago and savvy veterans who provide consistently excellent service year after year. Either way, they're all great at making drinks and delivering memorable experiences, which is why our panel of former Tastemaker Awards winners has chosen to recognize them.

    Who will win? Find out at the Tastemaker Awards party presented by Woodford Reserve on March 27 at Silver Street Studios. We’ll reveal the winners, sip cocktails, and dine on bites provided by the nominees. Tickets are on sale now.

    Alphonso Quiñones, Captain Foxheart’s Bad News Bar and Spirit Lodge
    To be successful at Bad News Bar, a bartender has to be equally adept at making drinks as quickly (and accurately) as possible on busy weekend nights and willing to nerd out on the intricacies of cocktails on slower weekdays. Quiñones, who came to the downtown cocktail temple after a stint at Johnny’s Gold Brick, keeps things moving when the bar is three-deep. More importantly, he’s there at quieter times to recommend a spirit he thinks someone might enjoy or discuss the finer points of how a cocktail is made. Those moments are when turn customers into guests, and they’re the reason he’s nominated for this award.

    Jessica Johnson, Wooster's Garden
    It would be easy to praise Johnson for her speed or her friendly demeanor — anyone who’s watched her at Wooster’s can observe those qualities. But those who really want an insight into her personality need to listen to the bar’s soundtrack. She curates the playlists the pump out an intriguing mix of current hits and surprisingly deep affection for indie rock from the early aughts. No one’s saying that being a fan of The Faint and Black Rebel Motorcycle Club should qualify someone for a Tastemaker Award, but knowing how to keep the party going while leading a talented Wooster’s crew certainly counts for a lot.

    Julie Rogers, Nancy's Hustle
    Rogers built her reputation as bar manager at Coltivare and opening general manager at Night Heron. A Certified Cicerone, she has a deep knowledge of both beer and cocktails. At Nancy’s, she’s part of the nationally-recognized team that’s made the restaurant such a success. Frankly, she's too skilled to be "just" a bartender at a restaurant, even one that's as good as Nancy's Hustle. Rumors about her next move are swirling; whatever she does will be worth watching drinking.

    Justin Ware, Johnny's Gold Brick
    Creating a bar that works as both a neighborhood hangout and a polished cocktail bar requires deft skill. Ware does all the usual neighborhood things: recognizes regulars, engages in banter, even lends a sympathetic ear when called for. In addition, his success in national cocktail competitions shows off his passion for his craft and his attention to detail. Patrons get to experience those qualities, too, when they opt for one of the bar’s monthly specials. As hard as it is to pass on one of Johnny’s signature $8 Old Fashioned, those who sample one of these limited-time-only concoctions are in for a special treat.

    Kristine Nguyen, Nancy's Hustle
    When Nancy’s Hustle opened, Nguyen’s tidy menu of five cocktails seemed perfectly matched to the restaurant’s carefully-prepared cuisine. Now that Nancy’s is a year in, Nguyen’s cocktail menu has expanded considerably — having someone as talented as Rogers around certainly doesn’t hurt — but the amaro-oriented list of house cocktails are still designed to stimulate diners’ palates ahead of a meal. A rotating selection of well-executed classic cocktails helps show off her skills, too.

    Lindsay Rae Burleson, Grand Prize
    Hard to believe it has been almost three years since Burleson became Grand Prize’s beverage director, but time flies when you’re having fun. So, yes, she’ll still offer patrons a beer and a shot of Jameson when they walk in the door — sometimes that’s just what people need. She’ll also make sure all the prep has been done so that Grand Prize’s staff can execute the complex, flavorful cocktails that have always undermined some people’s attempts to describe it as a dive bar. Get a sense of her artistic side by attending a performance of NeoBenshi, the monthly performance she helps organize.

    Monique Cioffi-Hernandez, B.B. Lemon
    In her role as beverage director for Ben Berg’s New York-inspired casual restaurant, Cioffi-Hernandez is responsible for creating drinks that can stand on their own — for people who are hanging out at the bar — or stand up to the bold flavors coming from the kitchen. Thankfully, she brings 20 years of experience to her role, including a widely acclaimed stint at Field & Tides. By focusing on drinks that utilize housemade syrups and high quality spirits, she’s able to craft cocktails that are both flavorful and able to be executed quickly and consistently. When combined with the straightforward menu and appealing atmosphere, it’s easy to see why B.B. Lemon has gotten off to such a strong start.

    Sarah Crowl-Keck, Coltivare
    The former Uchi server has found a home behind the bar at one of Houston’s most-acclaimed restaurants. As the delicious banana bread she sells at Greenway Coffee & Tea demonstrates, Crowl-Keck has legit culinary chops that are on display in Coltivare’s always-intriguing cocktails. She’s also the primary force behind the restaurant’s decision to offer a full selection of non-alcoholic cocktails that are just as complex as their spirited counterparts. Together with general manager and sommelier Leonora Varvoutis, Crowl-Keck leads a team that offers friendly, accommodating service — something that’s particularly important at an establishment where waits can run an hour or more.

    Sarah Troxell, Nobie's
    Three years of practice and training finally paid off for Troxell when she won the South Central finals of the Speed Rack bartending competition to advance to the national finals in Chicago. Win or lose, Troxell is poised for a busy 2019. Later this summer, her affection for all things tiki will reach full bloom when she assumes control of The Toasted Coconut, the new bar and restaurant from Nobie’s owners Sara and Martin Stayer. If the turnout for a recent preview pop-up of tiki drinks and bites is any indication of the excitement surrounding the project, Houstonians can’t wait for Troxell to put her spin on boozy, rum-based drinks.

    Stuart Humphries, Tongue-cut Sparrow
    Working as head bartender at Bobby Heugel’s intimate, Japanese-inspired cocktail bar requires a serious passion for the craft of bartending. Thankfully, Humphries, a veteran of both TCS sister bar Anvil and The Pass & Provisions, has the right combination of experience and confidence to deliver the polished service that matches the bar’s elegant decor and fine details. Plus, he looks sharp in the bar’s uniform of a white dress shirt and bowtie.

    Tommy Ho, Anvil Bar & Refuge
    Nothing written here is going to be better than what Anvil owner Bobby Heugel wrote about Ho on Instagram last year, so here’s that post:

    View this post on Instagram

    In a Fantasy draft of American bartenders, I’d pick @tommyho832 first every single time. And, I’ve sat in front of just about every other person you’d consider instead - he’s the best. Not sure that I’ve ever worked with a more well-rounded bar professional in my entire career. He’s faster than everyone else behind the bar, but has a guest sensitivity that is decades beyond his age. We have a very busy year ahead, and a lot of the opportunities we’ve been able to take advantage of lately are because we have people like Tommy on our side as General Manager at @anvilhouston and in a greater role in the future. • • • • • #houston #bartender #htx #mixology #htown #houstontx #mixologist #cocktail #cocktails #bartending #bartenderlife #ighouston #houstoncity #cocktailbar #bar #houstontexas #barman #craftcocktails #craftcocktail #bartenders #barlife #igofhouston #drinks #booze #cocktailtime #liquor #713 #thirsty

    A post shared by Bobby Heugel (@bobby_heugel) on

    Oct 22, 2018 at 8:27am PDT

    Sarah Troxell, Nobie's.

    Sarah Troxell Nobie's Toasted Coconut
      
    Photo by Vivian Leba
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    he finished the job

    Houston chef Tristen Epps dishes on his Top Chef victory — and what's next

    Eric Sandler
    Jun 13, 2025 | 9:05 am
    Top Chef Tristen Epps
    Photo by David Moir/Bravo
    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

    Houston has played a leading role in America’s culinary scene, but the city has never been home to a Top Chef winner — until last night. In the final episode of season 22, chef Tristen Epps earned the title and a $250,000 cash prize.

    Epps secured his victory by remaining true to the Afro-Caribbean cuisine that helped him secured an impressive four Elimination Challenge wins and $35,000 in additional prize money from two Quickfire wins and as a member of the team that won the show’s signature Restaurant Wars challenge. His four-course menu took a panel of celebrity judges on a journey that also referenced the finale location of Milan, Italy.

    In particular, Epps wowed the panel with his second course — Chicken “Durango” with injera shrimp toast and shellfish jus — that referenced both the Ethiopian chicken stew doro wat and the Italian dish pollo durango, a sly nod to the history of imperialism between the two countries. He finished his savory offerings with Oxtail Milanese Crepinette with Carolina Gold rice grits, curry butter, and bone marrow gremolata, which earned praised from the panel.

    “Historically, we’ve been underserved oxtail,” Top Chef alum and James Beard Award winner Gregory Gourdet said during the episode. “Tristen took the time to pull it, create that beautiful, huge, maybe too big, portion of oxtail. And cover it with that gremolata. He did not forget the bone marrow. That’s very, very smart.”

    Throughout Top Chef’s run, Epps has been holding a series of pop-ups devoted to everything from hot dogs to steakhouses. Now, he can turn his attention to Buboy, a tasting menu concept that will celebrate the Afro-Caribbean cuisine he championed throughout his time on the show.

    CultureMap caught up with Epps on Friday morning for a brief chat about his victory and what’s next.

    CultureMap: What do you remember from the day you cooked that final dinner?
    Tristen Epps: It was an extreme amount of focus. A lot of writing in my notebook. I didn’t want to laugh. I didn’t want to cry or do anything except finish the job, regardless of whatever the outcome would have been. I remember wanting to call my mom. I really wanted to talk things out so I could calm myself down and stay within my focus. Once I got into cooking, I felt so much at ease. It’s my happy place. It’s my serenity.

    CM: How did you feel when you saw Gregory Gourdet on the panel? Did you feel like you had an advocate in the room?
    TE: I’ve cooked with gregory before, a long time ago. It was really fun. I loved what he was doing.

    I felt like I had kind of an advocate. I was worried my food wold be too spicy or too overpowering [for the European chefs]. Seeing Gregory was really good, especially with what I was doing.

    CM: Other chefs, including Gregory Gourdet and Houston chef Dawn Burrell, have done well on the show with Afro-Caribbean cuisine but they didn’t win. How important was it to you to finish the job and use those flavors to win the title?
    TE: To me that was super important. There’s adventurous people who make phenomenal food. They’ll go once because it’s interesting, bu they’re usually skeptical. When you don’t nail it, they say, that’s why I go to the regular places that are familiar.

    Finishing the job was really important to me. People have come up short on this. I wanted to get this right for everyone who’s made that step forward and created the ladder.

    CM: What have your last 12 hours been like since the episode aired? Have any celebrities reached out to you?
    TE: A lot of calls, a lot of good luck. A lot of everything. It’s been amazing.

    A lot of past Top Chef winners reached out to me, giving me a lot of support and telling me what they did after they won.

    [ESPN football commentator] Mina Kimes did, which was really cool.

    CM: What are your plans for the prize money?
    TE: It’s going to go to Buboy. Now that the cat’s out of the bag, it can go a little faster.

    CM: You’ve been holding a series of pop-ups that range from tasting menus to hot dogs? What’s next?
    TE: Part of getting the restaurant open has been introducing myself to all of Houston. These pop-ups represent my interests and my fun. They’re the things that Buboy is going to represent. It can be fun, it can be a conversation, it can be educational, it can push the limits of cuisines we know. It’s an expression of culture in whatever way I see fit that day.

    The hot dog concept will probably be a separate venture, but who’s to say there’s not a hot dog at the end of that meal?

    Top Chef Tristen Epps
      

    Photo by David Moir/Bravo

    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

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