LOCAL Houston | The City Guide MARCH 2016 | Page 23

FOOD | ARTS | COMMUNITY | STYLE+LEISURE

REVOLVER BOURBON & SOCIAL CLUB
CUISINE: Elevated Bar Food
EXECUTIVE CHEF: Matt Brice
6502 Washington Ave. | 713.862.4555 | www.revolverhouston.com
Mon–Fri: 4pm–2am; Sat–Sun: 12pm–2am

Photography by Craig H. Hartley

Czar Burger

When is a bar also a great restaurant? Not very often, but in this case,
having Federal Grill chef/owner Matt Brice serve as executive chef (and
partner, along with James Cole and Mark Gray) makes the case for
some very delicious cuisine indeed, in this new space on Washington,
just south of I-10, behind the IHOP.
The inside bar space is chic, industrial and elegant all at once, thanks
to everything from oilfield parts to chandeliers. Garage-style doors open
to an expansive 4,700 square-foot patio, featuring fire pits along with
plenty of booths and seating. It feels more grown-up lounge than bar.
There’s a big bourbon/whiskey list, of course, but also a nice and beautifully displayed wine selection along with excellent craft cocktails, like
the refreshing “Sucker Punch” made with Hendricks Gin, St. Germain,
muddled raspberries, cucumber, lime juice and ginger beer.
Some of the food is over the top, but so good, it is worthy of indulgence. Consider the chicken-fried bacon, with bacon-pepper gravy for
dipping or the hand-cut, perfectly crisp bacon-blue cheese truffle fries.
The same basic (perfect) fries are served with the variety of sliders. We
loved the crispy chicken version with the siracha aioli. There are wings
by the pound (traditional or boneless), served with a variety of crafty
sauces and there are stellar
tacos and burgers. Lighter
options include salads and flatbread pizzas from the large
menu. Nightly dinner specials
include chicken-fried steak on
Wednesdays, which Brice says
is the best in town. I can’t wait
to confirm!

Interior

and basil are right on the money. All units will enjoy menu changes with this new focus.
Not to worry, there’s still a great burger (a bargain at $9) plus a large menu including
the beloved creole seafood and Andouille gumbo, East and Gulf Coast oysters on the
half-shell and eve