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    Introducing Ready Room

    Prolific Heights restaurateur shakes up neighborhood with new musically inspired cocktail bar

    Eric Sandler
    Jun 22, 2018 | 10:53 am
    Houston Ready Room Heights Peter Clifton bar front
    Veteran Houston bartender Peter Clifton's menu represents Houston's six wards.
    Photo by Eric Sandler

    One of the Heights’ most prolific restaurateurs has quietly opened the neighborhood’s newest cocktail bar. Delicious Concepts owner Ken Bridge (Ritual, Lola, Republic Diner + Noodle Bar) has partnered with veteran Houston bartender Peter Clifton on the Ready Room, a new bar located next to Ritual.

    Named for a Houston dive bar where Bridge went to see live blues and jazz as a teenager (he met B.B. King there once), the Ready Room has a decidedly retro vibe with a decor that features wood-paneled walls, ceiling tiles that look like pressed tin, and vintage chandeliers.

    Clifton and general manager Cody Northcutt collaborated on the cocktail menu, which features different sections named in honor of Houston’s six historic wards. Drink names from each section are taken from a historic person or place associated with that ward.

    “We investigated the demographics, culture, and history of all the wards. We figured out it’d be a really cool idea to break the menu up into six wards, depending on what style of drink you got,” Clifton says. “It came with a story of you understanding what Ready Room was. It’s not really about us, but it’s also about the city.”

    The bar’s liquor selection starts with 64 bottles of liqueurs and amaros; it also includes an extensive collection of bourbon, global whisky, and just about any other spirit someone could possibly want, which is all part of the partners’ goal of providing the neighborhood with a welcoming space where someone could sip something neat, dive into a couple of cocktails, or even crack open a beer.

    True to its namesake, Ready Room will host musical performances on Fridays and Saturdays. A vintage piano sits in one corner, and Bridge says he wants to see jazz and blues performed in the space. The bar will start hosting performers in the next couple of weeks.

    “It was a big part of the concept for the Ready Room for me,” Bridge says. “Some of my favorite clubs and bars throughout the country have soloists or vocalists, some sultty jazz stuff, maybe a two piece with an upright bass. I love that.”

    Bridge and Clifton are quick to emphasize they’re not reinventing the wheels on successful cocktail bars, and they’re even quicker to reject any labels like “speakeasy” for the bar, which doesn’t have a sign or much of any indication from the outside of what patrons will find when they open the door. Still, it should be poised to find a niche as a more elegant alternative to some of the other options on White Oak.

    “I like to give my community what I think they want,” Bridge says. “I don’t like to put merit badges on me personally. I want people to have a good time and enjoy what we’ve done.”

    -----

    Ready Room; 2626 White Oak Street; Open daily from 4 pm to 2 am.

    cocktailsopeningsdrinksthe-heights
    news/restaurants-bars

    in like the rose

    Mimo duo open tiny Italian sandwich and gelato shop in Houston's East End

    Eric Sandler
    Apr 29, 2026 | 5:52 pm
    La Rosa Fernando Rios Mike Sammons
    Photo by Eric Sandler
    Chef Fernando Rios and Mike Sammons recently opened La Rosa.

    When sommelier Mike Sammons and chef Fernando Rios teamed up to open their East End Italian restaurant Mimo in 2023, they did so by serving sandwiches that eventually went away once the restaurant moved to only being open for dinner with full service.

    Thankfully, the sandwiches are back at La Rosa, the duo’s new sandwich restaurant that, like Mimo, is located in the East End’s Tlaquepaque Market shopping center. Currently, it’s open Tuesday-Sunday with sandwiches for lunch (12-3 pm) and gelato until the early evening.

    “I have always wanted to do a sandwich shop. That’s always been a weird dream since an experience I had in Italy when I was younger,” Sammons tells CultureMap. “Even back in the days at 13 Celsius, that was a big driver for the mortadella sandwich we still do there.”

    La Rosa’s menu is as compact as its space, which has four indoor tables, a little dining counter, and a couple of outdoor tables. It consists of three sandwiches:

    • Mortadella, with fior di latte, arugula, pesto di pistachio, mostarda, and garlic aioli
    • Formaggio, a vegetarian sandwich with corn and zucchini fritters, arugula, pesto di pistachio, mostarda, and garlic aioli
    • A daily special that, on April 29, was made with bresaola, pecorino, horseradish crema, capers, arugula, and lemon.

    La Rosa Fernando Rios Mike Sammons

    Photo by Eric Sandler

    Chef Fernando Rios and Mike Sammons recently opened La Rosa.

    “We R&D’ed the hell out of them,” Sammons says about the sandwiches. “I can’t tell you how many mortadellas we’ve tasted and how many different kinds of fior di latte. Even the way we do the pesto di pistachio — dry as a bone or super wet with lots of olive oil.”

    Alright, Mike, explain how nerdy you and chef got with the ingredients in the mortadella sandwich.

    “First of all, when it comes to the mortadella, you have to be able to cut it so thinly you can look through it. It has to have a certain integrity and still have bite to it,” he explains. “The fior di latte has to be creamy and snappy. You have to be able to crush it flat so it oozes all over the sandwich. The pesto di pistachio has to have a real presence of raw pistachio.”

    The duo applied a similar discipline to finding the right platform for La Rosa’s sandwiches. Sammons says he and Rios tried all kinds of bread, eventually settling on a telera roll from Houston favorite El Bolillo.

    “It’s more of a vessel. Bread is always the star of a sandwich, but we want the star of the show to be almost a little hidden, like an uncelebrated special guest,” he says. “It’s crisp and crunchy with a toothsome bite that’s light and airy in the middle. It holds everything together but doesn’t dominate.”

    Similarly, they’re sourcing gelato from Houston’s SweetCup Gelato. Sammons says he tried multiple vendors, but Sweet Cup’s lemon sorbet is the one flavor that most reminded him of Italy. In addition to classics like pistachio, chocolate, and strawberry, chef Rios can work with Sweet Cup on flavors that will be exclusive to La Rosa.

    Rios is already rotating the specials. The opening weekend’s meatball sandwich quickly gave way to this week’s bresaola. Diners have plenty to look forward to, including favorites from the old days like Italian beef and chicken parm.

    Sammons has some aspirations, too. He plans to add beer and wine to the current non-alcoholic offerings of soda and sparkling water.

    The little shop has been surprisingly busy, he adds.

    “We sold out Sunday, which was unexpected,” Sammons says. “If we keep doing that, we’ll make more. So far, everyone has been supportive. I’m really excited. I think it’s going to be great.”

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