Bryan Wayne, a native Houstonian, began bartending at Poison Girl eight years ago, well, he began as a bar back, but just like caterpillars that turn into butterflies, so do bar backs turn into bartenders.  (The process is almost exactly the ...

It's the bread, it's the bread, it's the bread. No, it's the perfectly seasoned tomato that barely wets the surface. Or perhaps, it's the house Gin & Tonic that escorts this combination to a place only gin knows where to go. Or maybe… the Ibér...

It seems to be a common theme how bartending grows from a flexible money-maker to a way of life for so many. "Why would I do anything else, I love this, I'm so happy," Caitlin Vann thought ten years ago while taking a college semester of...

Ahoy! Next time you saddle up to the bar at The Hay Merchant, be sure to order yourself a bag of the Sweet & Spicy Pig Ears with a pour of the NOLA Desire Sour Ale, because this combination checks all the boxes. When the bag hits the table try...

Want to look super cultured the next time you dine at an Italian restaurant? All right, all right, I got you; and it's a win-win too because the pair happens to be delicious. Ask your server if they offer Vin Santo by the glass, and then ask if th...

"In high school I worked at a pizza place…tried to get away from it, then a diner… tried to get away from it… but I always kept coming back." The tell-tale signs of a lifer. Morgan Mansur, a fast talker, fast thinker, can rattle off the R & D ...