Bar Revitalizes Downtown

How a charity bar revitalized downtown Houston: The inside story

Documentary film Glass Half Full presents the behind the scenes story of how a group of Houston bar and restaurant owners decided to establish the OKRA Charity Saloon.

Photo by Julie Soefer/Greater Houston Convention and Visitors Bureau

"We really wanted to represent this very interesting project and the circumstances behind that project."

Last fall, University of Houston student Jake Fiedler and four of his classmates made a documentary about the beginning of the OKRA Charity Saloon as part of the University's Gulf Coast Food Project. Titled Glass Half Full, the film provides a behind-the-scenes look at the bar that kicked off one of 2013's most intriguing trends: the latest attempt to revitalize downtown.

"That was the lifeline of our project, talking to these people as the project came together."

Fiedler explains that one of his classmates, Saurabh Pande, read an article about OKRA's plans to open the bar and suggested it to the group. "We agreed it would make an interesting subject for a short documentary," he tells CultureMap.

They contacted the various people involved and set up a a series of interviews. Two of the interviews took place at the OKRA Saloon while it was under construction, one with Anvil co-owner/OKRA president Bobby Heugel and another with Grand Prize co-owners Brad Moore and Ryan Rouse and Antidote/Poison Girl/Black Hole co-owner Scott Repass.

They interviewed Paulie's owner Paul Petronella at his restaurant, and Repass's partners, Miriam Carrillo and Dawn Callaway, at Black Hole.

"We're very proud of each (interview)," Fiedler says. "I would say that our interview with Bobby Heugel was a very memorable experience . . . to see someone who had an idea see it becoming completed. That was the lifeline of our project, talking to these people as the project came together."

The film ends with the bar's opening night at the end of December. Since that day, six other concepts have opened within two blocks and at least three more are coming, mostly driven by OKRA members.

There's also been plenty of national attention, too. Stephen Colbert famously wagged his finger at the idea of drunk donating, and Playboy named it one of America's best new bars.

"People will take what they want from (the film)," Fielder says. "We just wanted to represent the circumstances as best we could."

See the documentary video here:

"Like" the Gulf Coast Food Project on Facebook for more information about its work.

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what's new at Julep

Southern-inspired Houston cocktail den ranks No. 84 on North America best bars list

Courtesy of Julep

Julep is North America's No. 84 best bar.

Houston’s only bar to win a national James Beard Award is once again basking in the international spotlight. Julep has been ranked No. 84 on the extended list of North America’s 50 Best Bars 2026.

The ranking marks Julep’s first appearance on the list since 2022, when it ranked No. 46. Last year, Bandista, the speakeasy-style cocktail bar at the Four Seasons Hotel Houston, ranked No. 59. The only other Texas bar on the list is Austin’s Nickel City, which ranked No. 96.

“Julep takes its Southern heritage seriously,” its entry on the 50 Best website reads. “American whiskey and warm hospitality form the backbone of the bar's operation and identity, together with house cocktails that lean into herbal flavours. Make sure to venture beyond its trio of namesake concoctions into the selection of house creations, such as its guava-infused vesper.”

Founded by bartender Alba Huerta in 2014, Julep pays homage to Southern cocktail traditions. In addition to its spot on the best bars list, it earned a James Beard Award in 2022 for Outstanding Bar Program.

“This recognition reflects years of focused work, strong leadership, and a team committed to doing things with intention every single day,” Huerta said in a statement. “Launching our spring menus in both the Main Bar and The Parlor is especially exciting. The creativity in house is at an all-time high, and the drinks are not only technically strong, they are incredibly delicious. It feels like a moment where everything is coming together, and that energy is something we’re excited to share with our community through experiences like Chef’s Cut.”

As Huerta noted in her statement, Julep isn’t resting on its laurels. In November, Huerta transformed an event space/storage area into The Parlor, a separate bar within Julep that serves drinks made with advanced techniques such as clarification, carbonation, and other culinary-driven processes. For spring, The Parlor has introduced new cocktails such as La Fresa, a carbonated cocktail made with tequila, house made strawberry soda, and a chile de árbol tincture, and the Silk & Oak, made with butter fat-washed rum and bourbon, activated yeast, shiitake mushroom, maple, and Angostura bitters.

On Wednesdays, Julep hosts its Chef’s Cut pop-up, where local chefs create special dishes to pair with the bar’s cocktails. A portion of proceeds from the night’s featured food items benefit the Southern Smoke Foundation, the Houston-based nonprofit that provides emergency assistance and access to mental health services to hospitality workers.

Future participants include Top Chef contestant and pitmaster Michelle Wallace on April 8, CultureMap Tastemaker Awards Rising Star Chef of the Year winner Lucas McKinney of Josephine’s on April 15, Anthony Anderson of Sophie on April 22, and Anitra Broussard, formerly of Riel, on April 29. Blood Bros. BBQ co-owner Robin Wong serves as resident DJ for the Chef’s Cut series.

“Chef’s Cut is about creating a space where culinary talent and cocktail innovation come together in a way that feels both intentional and approachable,” said Huerta. “It’s an opportunity to celebrate our peers, support one another, and work with a great cause — Southern Smoke.”

Courtesy of Julep

Julep is North America's No. 84 best bar.

awards lists cocktails julep