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    Foodie News

    The low down on Down House: It's Houston's newest, cutest cult of coffeehousecool

    Sarah Rufca
    Jun 15, 2011 | 3:55 pm
    • Like it or not, Down House is Houston's newest hot spot.
      Photo via Facebook
    • The gouda sandwich: Cheesy, but in a good way.
      Photo by Sarah Rufca
    • My bill, with Down House couches in the background
      Photo by Sarah Rufca
    • The chocolate chip pecan cookie of my dreams.
      Photo by Sarah Rufca
    • The banh mi was a little soggy but the house salad was terrific.
      Photo by Sarah Rufca
    • Down House's cappuccino
      Photo by Sarah Rufca

    There have been a lot of great additions to the Heights in the past year. But I'm currently in love with Down House. It's been a few months since owner Chris Cusack first told me he and his partner planned to blow our minds, and so far they have succeeded in spades.

    Walking into the open, one-room space on Yale it's almost impossible not to let out a perceptible "aww!" When it comes to the pantheon of adorable, Down House is just above a butterfly landing on your finger and slightly below a panda falling down.

    Down House does this not by filling the space with over-the-top, trying-too-hard tchotchkes but by adding character with details: Big, stately couches in the middle of the room, little flowers on every table, a bill delivered in a vintage hardback book (Darwin, of course). The cinderblock walls are a relaxing shade of cerulean blue, with a vintage bicycle mounted on one as the largest visual focal point aside from the spacious bar at the front. It's homey yet refined.

    Down House will eventually expand to dinner service and late night cocktails and coffee, but for now there is breakfast, lunch, brunch, coffee, and a limited selection of wine and beer.

    I haven't tried the weekday breakfast yet (I'm really useless until 9 a.m.), but brunch crowds arrive early and last all day. There are flavorful breakfast tacos, rich omelets, an overstuffed pulled pork torta, and more — not a reinvention of the brunch menu but full of thoughtful takes and local ingredients that really shine.

    For lunch I started with the tomato bisque, which was tasty but somewhat comical when being served with a table spoon instead of a soup spoon. I joked that if you included my bowl-to-mouth spoon lifting it was essentially a calorie-neutral food. I did not give in and drink from the bowl like another member of my party. (Yes, I'm a consummate professional.)

    Next I ordered the gouda, chevre and tomato sandwich with Guinness beer butter on rye, which was spectacular. The goat cheese flavor was front and center, but the firm, crusty rye and the mild sweetness of the beefsteak tomato made a great foil. I also approve of the thin-sliced fries. And did I mention that the menu items are listed with a suggested beer or wine pairing?

    The lemon chicken sandwich was notable first just because of its size: What looks like a full chicken breast is slathered with olive tapenade, feta and spinach on challah bread. The result is thick and juicy, not dry as so many chicken sandwiches are. Aside from the chicken, the tapenade gave the sandwich a hearty, earthy flavor, and the pecans and peach vinaigrette really took the standard house salad it came with to the next level.

    The one sandwich I didn't really care for was the five-spice pork belly, which is actually a Vietnamese-style banh mi. Adding a sriracha-soaked dill pickle rather than crispy cucumber upped the heat too high for me, and the fatty pork belly combined with a soft roll combined to make the whole sandwich feel soggy.

    The cappuncino comes with the foam heart that's become standard, but although the coffee program is operating at a very high level, I would still rank it under the coffee at neighbor Revival Market or Catalina. But the red blueberry iced tea is in a class of it's own.

    One last suggestion: Whether you find yourself at Down House for a meal or a beverage, if they have any of the fresh-baked chocolate chip pecan cookies, get one. Oversized, thin and just crispy enough, they are like the perfect cookies you remember from childhood.

    Frankly, the only issue with Down House is the possibility of too many people liking it and wanting to be there. (The quaint arrangement of furniture doesn't lend itself to high volume.) But when you find a place this worthy, that's just life, I guess.

    unspecified
    news/restaurants-bars

    oh bevin

    Houston bartender's new book celebrates cocktails and sexuality

    Craig D. Lindsey
    Apr 14, 2026 | 1:15 pm
    Bevin Biggers Aphro cocktail
    Photo by Troy Ezequiel Montes
    Bevin Biggers writes about sex and cocktails in her new book, Aphro.

    “There's a lot of stigma about sexuality, especially with black women.”

    Louisiana-born, Houston-based mixologist/multidisciplinary artist Bevin Biggers says as she’s flipping through the pages of her literary debut Aphro: A Cocktail Book on the Sexual Response Cycle. A veteran of Houston’s bar and restaurant scene, who has worked nightspots from Montrose to the Heights and collaborated with big-name alcohol brands (and who also isn’t afraid to call out shady establishments), Biggers has created a project that’s part cocktail manual and part Black, female sexuality manifesto.

    “We already have a lot of other s**t going on and then, on top of that, it's sex, too,” says Biggers, while sipping on a drink at a Midtown watering hole. She points out that, when it comes to media representation, Black women have been stuck with many stereotypical caricatures/portrayals throughout the decades: maids, baby mommas, lesbians, jezebels, sistas who are just plain ol’ angry. But as for Black women who freely explore their sexuality with no shame or repercussions, the culture usually comes up empty.

    “[White women] can be explorative and do all these different things. Black women do it and it’s ‘she’s a whore’ or whatever, right? So, all these caricatures kind of negatively impact how we live, and I talk about all of that here,” she says.

    Aphro originally began a decade ago as a bar concept. After years of becoming a pro in the mixology game, even honing her craft-cocktail skills while living in New York (where she became a fan of the city’s Museum of Sex), she wanted to make it a full-fledged business. Unfortunately, this hasn’t been a good time to open a bar (“Bars are expensive,” she confirms).

    Eventually, it morphed into a book project where Biggers drops sex talk, cocktail recipes, and surprising bits of African American history. “There's a lot of Black bartenders back in the day who freed their wives, their children, and themselves from slavery, using bartenderships,” she says.

    The sex lives of African Americans during and after slavery is a subject Biggers has done extensive research on. Last November, she gave her Substack readers an Aphro taste when she posted a lengthy study on chattel slavery and its impact on the orgasm gap. “It's still a real cocktail book – there are still many pages of recipes,” she assures. “But, here, I talk about stereotypes, caricatures of black women, the orgasm gap, chattel slavery, and how things almost connect to current times.” She also included a questionnaire she sent women regarding orgasms. “I asked very specific questions, and I got a lot of f—ed-up answers, which was the whole point ”

    Funded by a grant from Houston Arts Alliance, Biggers worked with Toronto-based Sure Print & Design to put Aphro into book form. She collaborated with local photographer Rosebeth Akharamen in serving up glorious color shots of the suggestively-named cocktails, made from “aphrodisiac ingredients,” Biggers had conceived.

    Drinks range from “Late Night Cinemax,” (consisting of mezcal, corn puree, chipotle honey, coconut, and a popcorn garnish) to “Locally Deflower” (which includes Texas sized herbs and “delicate floral notes to evoke a softer intimacy”). These 20 recipes are the result of Biggers spending over a decade getting to know more about classic cocktails and modern bartending techniques.

    “I come from Hiram Clarke, where it’s just Hennessy, Alize, Crown Royal,” she says. “And, then, when I came to start bartending, I was learning about Fernet and Montenegro and IPAs and good considerations of beers, and I was like, what the hell is all this? But I want to learn. I want to know what y'all know,” she says.

    We also get seductive shots of Biggers herself, all glammed up in several swanky locations, including her own living room. “I didn’t see any of these photos when she took them because we were in a rush, because of the makeup artists, and I had to do my makeup all over again,” she says. “So, this was all trust, and she knocked it out the park.”

    For Biggers, it’s all worth it if her fellow cocoa-colored beauties buy her book and start feeling more grown, Black, and sexy about themselves. “The inspiration is always being curious about this topic, but it was such a big deal in my community, of not wanting to be accused of being fast,” she says. “Even something that's mutual, it's always, what did you do to him? If it's kissing, it’s you kissed him, and it's not like, y'all kissed each other, you know. There was always punishment for something that's kind of natural. Then, when you're curious about something like that, you start to learn about it in dangerous ways… You learn through strangers, because your parents are not telling you anything about this stuff. You learn through movies. You learn through putting viruses on the f—ing computer, because you typed in the wrong thing, and now, the home computer, the family computer is f—ed up.”

    Biggers ordered a limited run of Aphro volumes that she sells on her website, which also has related merch like color prints and an adult coloring book. She still has dreams of turning her book into a watering hole one day. Until then, she’ll continue her mission of instructing women (and men) on how to stir up your sex life – as well as a stiff drink.

    ----

    Biggers will host an Aphro book release party/talk at Los Perros Cafe on Friday, April 17, at 7 pm. RSVP here.


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