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    say yes to breakfast martinis

    Montrose Mexican staple plans new breakfast joint with caviar, cocktails, and chilaquiles

    Eric Sandler
    Aug 16, 2022 | 5:18 pm
    Cucharita Ana Beaven
    Ana Beaven standing behind the future coffee counter at Cucharita.
    Photo by Eric Sandler

    “He brainwashed me.”

    Ana Beaven isn’t one to mince words. The owner of Cuchara, the popular Montrose restaurant that serves dishes found in Mexico City, is explaining how her business partner Charlie McDaniel convinced her to open Cucharita, a new breakfast concept that’s scheduled to debut next month.

    Originally, Beaven says she only planned to find a commercial kitchen space that could support Cuchara’s growing catering business. When the nearby Pepper Twins space became available, its proximity to Cuchara opened up the possibility of using the kitchen and its dining room as a space for private dinners, guest chefs, and other happenings, but McDaniel had a grander vision.

    “Every time we go to Mexico City all he wants to do is eat breakfast,” Beaven explains. “He said, ‘let’s do a breakfast place.’ He brainwashed me. I said okay. That’s the whole idea of having a coffee shop with breakfast.”

    Cucharita will be open six days a week with a menu that includes six varieties of pan dulce along with other pastries such as cakes and toasts. A range of egg dishes will include a weekly chilaquiles special. Beaven also plans to serve a weekly torta special, pozoles and other soups, and tamales. Critically, none of the dishes will overlap with any of Cuchara’s brunch menu.

    Beyond those staples, she’s developed a special caviar service that pairs the delicacy with dishes such as mini corn cakes, macarons, and accompaniments like creme fraiche and chipotle cream. She notes that Centeōtl, the Aztec corn deity, would frequently be depicted with both corn and water elements, so the pairing has some historical roots.

    “It’s my pride and joy,” she says. “It took us forever to find the right caviar, the right accoutrements, the right combinations of corn. We are sourcing corn from Mexico. For corn and caviar, we exported so many types of corn until we found the ones that are perfect.”

    Beverage options will start with juices, agua frescas, and Cuchara’s own coffee blend. In addition, it will serve breakfast cocktails including a house margarita, paloma, and coffee cocktails with Mexican liqueurs. A breakfast martini will feature cheese-stuffed olives and pickled onions.

    “Cocktails for breakfast is what has me the most excited. We developed this Bloody Mary mix that’s fantastic. It’s sweet, so we’re calling it a dulce Maria,” Beaven adds.

    Cucharita will offer another surprise to its patrons. From time to time, it will operate as a speakeasy. When the neon spoon is lit, customers can stop by for cocktails and live music in a refined atmosphere.

    “In Mexico, we have a lot of speakeasies, and I love it,” she says. “What I want to do with the speakeasy is advertise it to an extent but not really. So it becomes private. It’s mellow. It’s not going to become a scandal.”

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    Oh, Donna

    New Houston cocktail bar serves up a house party fueled by music and martinis

    Eric Sandler
    Dec 15, 2025 | 5:30 pm
    Donna's cocktail bar interior
    Courtesy of Donna's
    People are flocking to Donna's.

    It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

    Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

    Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

    “It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

    To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

    “There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

    To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

    “Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

    Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

    Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

    “I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

    Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

    Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

    -----

    Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

    Donna's cocktail bar interior

    Courtesy of Donna's

    People are flocking to Donna's.

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