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    Montrose history

    Anvil owners buy Mary's property, but Bobby Heugel vows to save site of historicgay bar

    Marene Gustin
    May 25, 2011 | 5:58 pm
    • Bobby Heugel
      Photo by Katharine Shilcutt/Flickr
    • The iconic gay bar Mary's is being sold for a parking lot, but new owners planto save the main building

    When rumors first started floating a few months ago that the owners of Anvil Bar & Refuge planned to buy the lot across the street from the new beer bar and restaurant they’re building, the LGBT community feared the worst: That the historic Mary’s, Naturally would be paved over for a parking lot.

    Anvil co-owner Bobby Heugel said at the time: “If we were to buy it, we would never turn it into a parking lot. I am really passionate about saving Montrose’s history. We’re not tearing down Chances. It would have been cheaper to do that, but I would never do it. And if we bought Mary’s, you could put a gun to my head and I wouldn’t tear it down.”

    And now, true to his word, Heugel tells OutSmart magazine today that his crew has bought the lot at Westheimer Road and Yoakum Boulevard, and he’s not tearing down Mary’s.

    “The city is making us tear down the old house on the back of the property, and we will use that land as additional parking for Hay Merchant and Underbelly. And demolition will start soon, but I want the community to know that we are not going to demolish Mary’s.”

    Instead, Heugel says he will renovate the building, which has been vacant since Mary’s closed in 2009, and find an appropriate tenant for it.

    Mary’s opened more than 40 years ago and during the '80s and ‘90s it was not only a GLBT watering hole, it was ground central for the Montrose community and a place of numerous memorial services for early AIDS victims. Since the nationally known bar closed, the Gulf Coast Archive and Museum of Gay, Lesbian, Bisexual and Transgender History, Inc. has tried to salvage much of the memorabilia from the bar.

    But, as Heugel reports today, break-ins at the structure have resulted in a trashed interior and the loss of pretty much everything that was left. Still, he vows to rehab the building with the dignity its history deserves.

    “It’s such an important part of Houston’s history, there’s no way we’ll demolish that building,” he says. He also wants to reach out to the community for any ideas they have for the building.

    Sara Fernandez, member of an ad hoc group that was trying to save Mary’s, is happy to hear the news.

    “The ashes of so many early Houston AIDS victims were scattered in the garden there,” she says of the space known as The Outback. “What I would like to see on the lot is for there to be some sort of green space where the patio is, or some sort of garden even if small. A sculpture or fountain would be nice.”

    A Facebook page for Mary’s lists many of the names of those whose ashes were scattered there, although no one knows for sure how many there are. Over the years there were rumors that actual bodies were buried there, but there’s no evidence of that. Still, some sort of commemoration to those whose ashes are now mingled with the lot would be nice.

    And Heugel seems open to the idea.

    unspecified
    news/restaurants-bars

    8 miles high

    Houston chef's menu takes off on United's premium business class offering

    Eric Sandler
    Jun 10, 2026 | 4:59 pm
    United Chef's Table chefs
    Courtesy of United
    Justin Yu, far left, is one of 11 participating chefs.

    United Airlines has shared more details about its new partnership with Chef’s Table, the acclaimed Netflix documentary series, including the menus created by the 11 participating chefs for travelers flying its premium Polaris business class seating.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and his business partner Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, Donna’s, and a new, still-unnamed restaurant in Montrose that’s slated to open later this year.

    Beginning August 1, people departing from George Bush Intercontinental Airport will be able to dine on Yu’s three-course menu that consists of:

    • Appetizer: Deviled eggs with white soy, aged cheddar, and chives
    • Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette
    • Entrée: Braised Texas short rib with ragout of mushrooms, red miso, and black eyed peas

    “I wanted that slightly Texan touch,” Yu told CultureMap in March. “To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered.”

    Other participating chefs include Nancy Silverton (Osteria Mozza in Los Angeles), whose menu includes an appetizer of burrata with braised leeks, shaved Brussels sprouts salad, and beef brasato with garlic mashed potatoes; Jenner Tomaska (Esmé, Petite Edith, and The Alston in Chicago), who has created a braised leeks appetizer, an arugula salad, and halibut with sauce matelote; Tomos Parry (Mountain and Brat in London), whose menu includes an appetizer of grilled beef filet, lobster salad with grilled peach, and slow-roasted lamb with smoked potatoes.

    Chefs representing United’s destinations in Newark, Denver, San Francisco, Washington, D.C., São Paulo, and Tokyo are also participating. The menus will be available through September 2026. They’ll be updated with new seasonal items beginning in October. Customers may opt for the Chef's Table meals beginning five days and up to 24 hours prior to departure.

    "At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be," said Aaron McMillan, United's Managing Director of Hospitality Programs, in a statement. "Because our leading global network reaches into the world's greatest food cities, we're able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve."

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