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The menu will change seasonally. Emphasis will be on local organic meat and produce, locally-sourced fish and seafood, and an extensive cured meat and charcuterie program. A friendly, inviting bar will feature hard to find, value priced wines in the $15-$40 per bottle range, import beers and microbrews and signature cocktails, including housemade vodka and rum infusions. Bar menu will also feature local distillers, small batch bourbons, single malt scotches, true French-style absinthe and innovative classic cocktails.
Partners are Chef David Grossman, Culinary Institute of America graduate and formerly with Gravitas and Reef in Houston, Oceana, Gotham Bar & Grill and Daniel in New York, Alinea in Chicago, La Folie in San Francisco and The French Laundry in Napa, along with Augustine Bui, owner-operator of Bond in Houston and partner of Vessel in San Francisco and Heat Sushi in Chicago.

