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    better bourbon buying

    Heights patio bar’s new whiskey program beats Facebook-buying blues

    Eric Sandler
    Aug 4, 2021 | 4:13 pm
    Eight Row Flint whiskey locker
    Lockers cost $75 per month.
    Photo by Ralph Smith

    Morgan Weber wants to help a select group of Houstonians drink better bourbon. Towards that end, the proprietor of Eight Row Flint has established a whiskey locker program to share some of the bar’s most choice selections.

    Most people are aware that bourbon and other whiskey categories have exploded in popularity. In particular, devotees covet rare and unusual bottles, such as those produced from a single barrel of whiskey. When a Facebook group such as the popular Houston Bourbon Society has over 11,000 members and a barrel only yields approximately 250 bottles, a lot of whiskey lovers are going to be left out.

    For $75 a month, a person may rent one of Eight Row’s 48 available lockers. In exchange, they’ll get access to purchase bottles that Weber has personally selected as part of the bar’s barrel program.

    Weber tells CultureMap he sees the program as a win-win. Selling bottles of whiskey to locker holders allows him to move through inventory more quickly —which makes distilleries and distributors happy — thus ensuring Eight Row’s continued ability to buy more barrels. Locker holders get access to highly coveted bottles of bourbon without either the hassle of hunting around multiple stores or the expense and risk of buying from unknown sellers on Facebook.

    “The umbrella that’s above this entire story is I’m super frustrated with the secondary Facebook bourbon market that charges insanity prices,” he says. Later, he adds, “I think it’s crazy to spend that amount of money on four-to-six-year-old whiskey or even eight-year-old whiskey.”

    For newcomers who are excited about exploring bourbon and starting their collections, paying $200 for a bottle that was only supposed to cost $60 inevitably leads to frustration and disappointment. Leasing a locker at Eight Row will ultimately be less expensive and more satisfying, Weber contends. Although it’s not quite as convenient as drinking at home, most people don’t make tacos or queso that are as good as Eight Row Flint’s.

    “When you go to Eight Row and have a locker, you’re not being micromanaged. You can pour it and drink it. Go for it,” Weber says.

    The bar’s upcoming barrel purchases are still being finalized, but Weber says he expects to have Sazerac Rye, Weller Full Proof, Buffalo Trace, Russell’s Reserve, and Whistlepig available to locker holders. Some other tempting choices may make an appearance, too.

    “Once summer is over, we’ll start kicking out a newsletter every month to the bourbon locker holders to say we have opportunities to buy some super dope stuff that might not find its way to our back bar, but here’s the price,” he says. “If you want to bring it in for your locker, you can do that.”

    What further distinguishes Eight Row’s locker program from the store picks that whiskey obsessives line up for comes down to Weber himself. He’s looking for examples that taste different than a distillery’s standard releases.

    “A lot of these store picks are just distillery picks sent to the store with the store’s name on it,” he says. “That’s the way it goes . . . The way we do it is completely the opposite of that. At Willet, we just walk around and try barrels until we find something we like. It’s been difficult in 2021 getting that program lined up again, but we’re working with distilleries on getting things that don’t taste normal.”

    For example, Weber once attempted to use Maker’s Mark’s custom stave program to recreate the flavor profile of a ’60s-era bottle of bourbon from the legendary Stitzel-Weller Distillery. A fresh barrel of that recipe will also be coming to Eight Row in time.

    “I’m really trying to get our program back to really personalized picks, and then put that in the wild,” he says. “That’s the goal.”

    So far, Eight Row has rented just 13 of the available lockers, but expect that to change soon as awareness of the program spreads and “allocation season” draws near. For whiskey lovers, leasing a locker might be the next best thing to becoming best friends with a liquor store owner.

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    news/restaurants-bars
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    Coming soon to Fredericksburg

    Houston restaurant vet serves up Roman-style eatery in the Hill Country

    Brandon Watson
    Dec 26, 2025 | 3:30 pm
    Bottega Salaria Fredericksburg
    Photo courtesy of Bottega Salaria
    Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

    Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

    But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

    Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

    “[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

    The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

    Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

    “I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

    The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

    Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

    Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

    After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

    Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

    The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

    "We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

    italian cuisinewinefredericksburghill countryopeningsnews-you-can-eat
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