What is cachaca? You probably haven’t thought or heard the word cachaca or caipirinha since the last World Cup in Brazil. However, the spirit of Brazil has lingered for some who discovered it then and found they had a taste for it.

Shaping your business is a process of self-discovery and growth. A bar is such a communal space that personalizing is a matter a lot of DIY. It is a steady rise of moments that build and crumble into fulfilment.

Chris Morris is a Houston bartender with a lot of curiosity and a flair for storytelling. We talked about some bartenders instinct to take ideas to the outer limit and back.

Having a small menu has its advantages. Housing an incubator space demands that you’d be unique.

Your dreams, your concept, your chance…

Owning a bar or restaurant is an extremely busy schedule. Bravery Chef Hall has been open for only two weeks yet it feels like a year. The long hours and the demanding need to do it better have everyone at the hall in a zone.

The second week of Bravery Chef Hall and a big thank you to all of our guests and downtown residents! Linda Salinas talks about Genever.

After a long and grinding two years, downtown’s new food hall finally opens. Bravery Chef Hall is a unique take on the food hall evolution by putting five chefs under one roof each with their own concepts. Every chef has their own kitchen,

Tales of the Cocktail (TOTC) is the premier event for any beverage professional! It is a place to learn, meet and share ideas with the very best in the industry as well as with many other novices looking to up their game.

This week I spoke with Patrick about his experience at World Class as well as his favorite bars in Houston. Photo by Todd Quackenbush