Yeah…so…I pretty much just found my new favorite bartender in Houston.

While sampling the Fall menu at Beaver’s, which was a “mere” nine courses, I stumbled upon some really great cocktails (go figure). Paired with each course in typical cocktail dinner fashion, the concoctions were specifically created for each dish. This was a perfect way to showcase the talent both in the kitchen and behind bar. Little did we know, the cocktails would jump quickly into the limelight, not to diminish the inventive dishes by Chef Dusty Sagaser, but to let us know that Beaver’s had a pretty serious bar game.

The Roasted Brussel Sprout Dip had to be one of my favorite dishes of the night. The flavor from the roasting was heightened by the addition of garlic and cheese which made it perfect for dipping. The Venison Corn Dogs, with Broken Arrow Ranch venison sausage nestled tightly within sweet yet savory bacon jalapeno corn bread, were smaller than the norm but delivered equally on taste and texture. And little boudin balls were placed in between French bread and remoulade to create a Po’boy that my Louisiana fam would be proud of. Beaver’s is serving really good comfort food.

Cocktails like the Grape Expectations (pisco, muddle grapes, rosemary, lime, and rosewater), the Spanish Inquisition (cardamom infused rum, demerara rum, Licor 43, sweet vermouth, and Burdock Spanish Bitters) or the Sangria (malbec, cognac, and seasonal fruits) are the reasons I will be the best customer the Beaver’s bar has ever had. The blending and balance of a cocktail is just as important as the technique and the passion of the creator is just as important as the thought behind the ingredients used. Michael Riojas just has it in the bag. That’s all.

If you are looking for me, I’ll be the lady at the bar with the plate of Beaver Balls.

2310 Decatur St
Houston TX 77007

Shanna Jones

Shanna is the co-founder and editor of Urban Swank. She focuses on food and travel.


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