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    Where to Drink Now

    5 new Houston bars inspired by Rome, global travels, and grandma's house

    Brianna McClane
    Sep 22, 2026 | 12:08 pm

    From pickleball courts to grandma’s house, Houston’s newest lineup of bars are adding plenty of personality to the city. Take a trip to Italy in Upper Kirby or embark on a global adventure in the Heights. Whichever bar Houstonians choose from the five listed below, a cold cocktail will surely be waiting for them.

    Atlas Cocktail Bar
    Houston-native Dan Bui has brought his globally-themed bar concept home with the new Atlas Cocktail Bar in the Heights. This is the first Houston iteration of the bar, following its sister locations in Dallas and Fort Worth. Designed as an ode to the countries and cultures of the world, each Atlas location has knickknacks and mementos displayed from Bui’s travels.

    “I’ve been fortunate to travel the world, and I like to share what I’ve learned,” Bui said in a release. “Atlas Cocktail has always been about bringing the world into one room. But here, in Houston, that idea hits differently. Because this city already is the world.”

    The menu aligns with the theme, with originals such as the Tejas Daiquiri, inspired by India and Trinidad, with ghee-washed Bacardi Gold, vanilla-chai Nixta, and coconut-curry leaf syrup. Non-alcoholic beverages, beer, wine, and house shots are also on order. Pair drinks with food like German pretzel bites, a Cuban sandwich, and a bulgogi smash burger. For dessert, there’s New York Cheesecake. Atlas is open daily from 4 pm to 2 am at 729 W 19th Street.


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    A post shared by Beez Kneez Houston (@beezkneezhtx)


    Beez Kneez
    From the group behind the now-closed Unicorn Disco and Handlebar, Beez Kneez touts itself as grandma’s house in the Heights. This is the second location of Beez Kneez, with the first in Austin. Here, the vibe is quirky with neon signage, taxidermy, and ride-on toys that were likely parked in front of a grocery store in a previous life.

    A pool table provides entertainment, while drinks like an Oreo White Russian and espresso martinis keep patrons hydrated. Beez Kneez is open Monday through Friday from 4 pm, and Saturday and Sunday from 2 pm. Find it at 1015 W 19th Street.

    The Bixby
    From the Kirby Group, the company behind concepts such as Heights Bier Garten, comes a new Spring Branch neighborhood bar. No TVs are in sight at this moody, intimate spot that seats 45 inside and 40 on the patio — instead, patrons are invited to visit neighboring Long Point Social Club to catch a game.

    “There’s a lot of intention behind The Bixby, but we never want the guest to have to think about any of it,” beverage director Joel Ramirez said in a statement. “The drinks can be complex, the music can be eclectic, and the room can have its own personality, but hospitality should always feel simple. Come in, get comfortable, and have a good time.”

    The drink menu’s 14 specialty cocktails range from the Bixby Cup with gin, strawberry, kombu, lime, and togarashi, to the Crocodile Tears, a pisco-tequila concoction with mango bianco, Salers, and peppers. For food, choose from burgers, street tacos, wings, a charcuterie board, and chicken nuggets. The daily happy hour runs from 4-7 pm, with $10 house cocktails and $2 off beer and wine by the glass. A DJ spins tunes on Saturday nights from 9 pm to midnight.

    The Bixby (7202 Long Point Road) is open daily from 4 pm to 2 am.

    Long Point Social Club
    The pickleball craze continues with the opening of Long Point Social Club in Spring Branch. Located on the same property as the Bixby, this two-acre racquet and social club aims to be a gathering place for competitive and casual players alike. Beyond the 12 pickleball courts (eight of which are covered) and four padel courts, the LP Cafe serves up coffee and grab-and-go bites from 8 am, while the Long Point kitchen dishes out fare like sandwiches and bowls from 3-10 pm. Weekday happy hour and weekend brunch round out the offerings. LP Bar is open from 12 pm to 12 am, with beer, wine, seltzers, and classic cocktails like Moscow Mules and Old Fashioneds.

    “We wanted to create more than a place to play,” co-owner Andy Aweida said in a release. “Long Point Social Club is designed to bring people together, whether they are joining a league, learning a new sport, meeting friends for open play, or simply spending time in the space. Our goal is to build a community where everyone can find a way to participate and feel welcome.”

    Long Point Social Club is open daily from 8 am to 12 am at 7202 Long Point Road.

    Otium
    On the Kirb owner Joe Abreely and his partners created this upscale Italian lounge in Upper Kirby as an immersive destination that aims to transport patrons to the days when Rome reigned supreme. Named for the Latin word for "leisure," the interior sets the mood with custom furniture, natural wood, greenery, and soft lighting.

    “I really wanted to bring the old Roman feel to the evening,” co-owner Job Abreely tells CultureMap. “[Houston] needs something that people can really dress up for. Cicero wrote ‘otium cum dignitate,’ meaning, ‘leisure with dignity.’ You don't just go out to have fun, you also go out to connect or relax after work, but also to build culture and and talk amongst amongst ourselves, to build connections.”

    The Italian influence extends to the menu with drinks such as the Otium Spritz, made with Select Aperitivo, white peach puree, prosecco, and soda, and food including bruschetta and flatbreads. For martini fans, the Diadema Martini is a tableside experience, with an olive oil fat-washed martini in a frozen bottle dramatically presented inside a wooden box filled with dry ice.

    Important to know before you go: The 25-and-up only bar has a strict dress code. Otium is open from Thursday to Saturday from 8 pm to 2 am at 5020 Kirby Drive.

    the bixby spring branch bar

    Photo by Hasan Yousef

    The Bixby in Spring Branch is a neighborhood bar without television screens.

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    Benjy's grows up

    Milton's team recruits top talent for live-fire Rice Village steakhouse

    Eric Sandler
    Nov 9, 2026 | 8:00 am
    Benjamin's restaurant steakhouse Rice Village Local Foods Group
    Photo by Jesse Mann
    Mark Sayre, Seth Siegel-Gardner, Samantha Mendoza, Ryan Lachaine, Gillian Malone, and Andy Thompson are teaming up at Benjamin's.

    Local Foods Group is bringing another new restaurant to Rice Village. The Houston hospitality company behind Maximo, Lee’s, and Milton’s will open Benjamin’s, a new live-fire steakhouse.

    Following the company success with full-service concepts — including a James Beard Award Emerging Chef win for Maximo’s Adrian Torres and a semifinalist Best Chef: Texas nomination for Milton’s duo Seth Siegel-Gardner and Kent Domas —LFG is launching an updated version of Benjy's, the group's eclectic, farm-to-table restaurant that operated from 1995 to 2020.

    Slated to open next spring, Benjamin will take over what is currently the Rice Village location of Local Foods Market (2424 Dunstan). LFG co-owner Benjy Levit tells CultureMap that Local Foods Market served an important role during Covid, but that the time had come for the company’s take on a genre that remains many Houstonians’ favorite style of fine dining.

    And no, he isn’t concerned that Houstonians love to complain on social media about the city having “too many steakhouses.”

    “Before we opened Milton’s, it was Alison Cook and others who said the last thing Houston needs is another Italian restaurant,” Levit recalls. “Our feeling is there’s always room for another very good restaurant regardless of the kind of cuisine. We’re confident that, similar to Milton’s, there’s room for a great steakhouse with a unique spin and a unique atmosphere in a great space.”

    Siegel-Gardner, formerly co-owner of The Pass & Provisions, has served as the group’s culinary and creative director since 2023. He recruited former Riel chef Ryan Lachaine to serve as Benjamin’s executive chef. Lachaine quietly left his role as executive chef at State of Grace to lead Benjamin’s.

    “I have a ton of respect for him,” Siegel-Gardner says about Lachaine. “He’s operated his own successful business, and he’s worked for other people we admire and consider some of the best in the city. I think he has a great attitude, is a hard worker, has a lot of good connections, and understands what it takes to run a successful business.”

    Lachaine will be joined in the kitchen by sous chef Andy Thompson, who brings experience from both Underbelly Hospitality and Truth BBQ. LFG also employs pastry chef Samantha Mendoza, whose resume includes Triniti, Killen’s Restaurants, and Goodnight Hospitality. Beverage director Mark Sayre will oversee the wine list, while bar manager Chad Matson, a CultureMap Tastemaker Awards Bartender of the Year nominee, will create Benjamin’s cocktails. Gillian Malone (Goodnight Hospitality, Camaraderie) will transition from general manager of Milton’s and Lee’s to leading Benjamin’s.

    “I think a big part of my job is recruiting and keeping people happy and creating opportunities for them and for the company,” Siegel-Gardner says. “Benjy is an incredible boss who cares about the people who work for him. We’re very lucky to be part of that.”

    Turning to the menu, Siegel-Gardner says that both he and Levit see an opportunity to operate a steakhouse that brings a fresh perspective to the genre's classic dishes. While the menu is still under development, it may include items such as:

    • Surf and turf: Denver steak Milanese with uni and lobster bucatini
    • Steak au poivre: 20-ounce huitlacoche-rubbed, dry-aged Flannery ribeye with truffle au poivre
    • Creamed spinach gnudi with bone marrow vinaigrette
    • Smoked schmaltz French fries with crown-dill ranch
    • Hearth-roasted chocolate soufflé with caramelized banana ice cream.

    “We’ll have something for everybody there. It won’t just be cuts of meat, sauces, slabs of bacon, wedge salads, stuff like that,” Siegel-Gardner says. “We’re going to get a little cheffy with it. At the same time, if you want to have a really good dry-aged steak with an au poivre sauce, we’ve got you covered. We’ll get deep into seafood, following the seasons with things.”

    A custom-built, wood-burning grill from Mill Scale Metalworks in Lockhart will power the kitchen. The modular unit will have different shelves and other surfaces that allow Lachaine, Thompson, and their team to cook different cuts with different techniques. For example, a dry-aged steak may be cooked in cast iron to preserve its signature nutty flavor, while another steak may be roasted over the coals to maximize its crust. As noted in the menu items above, even the desserts will be prepared with a live-fire element.

    “For all of our full service and some of the Local Foods as well, we cook over live fire, because it gives the chefs more options,” Siegel-Gardner says. “Once they learn the different techniques, it changes the way they can start thinking about the dishes. Adrian had an aha moment when we went to Lockhart and cooked over live fire there. It changed his whole perspective on barbecue and putting dishes together.”

    Levit has tapped local firm Dillon Kyle Architects to transform Local Foods Market into Benjamin’s. Although the firm recently created Chrôma, chef Claire Smith’s restaurant at the Menil Collection, it is primarily known for high-end homes, including a residence in the Museum District that was selected for this year’s AIA Houston Home Tour. With between 50 and 60 seats, Benjamin's will be far more intimate than almost every other steakhouse in Houston.

    “I think we’ll bring this luxury and intimacy and fun to the atmosphere, but it will certainly be our own take on it,” Levit says. “We’re going to be really particular about the music we’re playing and the glasses that we’re using and just to exude luxury in our unique way.”

    “We’re calling it Benjamin’s, because it’s kind of the grown-up version of Benjy’s,” Siegel-Gardner adds. “You could say it’s the godfather-ish figure in the family.”

    While the team is firmly focused on launching Benjamin’s, Siegel-Gardner has plans for the future. Select Local Foods locations will occasionally run specials under the flag of Goldberg’s Deli, and the chef affirms it will be a restaurant at some point in the near future.

    “The deli is very much on the radar. We’re looking for the right spot for it. I have the menu on a whiteboard at my house that I put ideas on all the time,” Siegel-Gardner says. “It’s something we very much want to do and will be doing in the next year or so.”

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