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OBSESSIONS. DECORATION. SALIENT FACTS. 17 O ne summer in Provincetown, high school student David Yurman apprenticed under sculptor Ernesto Gonzales, where he learned direct welding — the process of creating 3-dimensional forms from molten rods. This experience sparked Yurman's career as a sculptor, craftsman, and jeweler. The iconic cable bracelet, introduced by Yurman in 1983, was revolutionary: a utilitarian object elevated to fashion when molded in gold and sterling silver. The new Anvil collection for men honors these roots, with contrasting metals in bold lines and utilitarian detailing — a steel cuff with burnished rivets, a chain bracelet in sterling silver with bronze hardware closure, and a sterling-silver signet ring with a faceted hematine surrounded by bronze rivets. From $450, at the David Yurman boutique, davidyurman.com. Anne Lee Phillips Function, Form, Fashion H ello, aficionados of rye, scotch, and bourbon whiskey: Now there's a place just for you. California-based Bosscat Kitchen & Libations — opened in Newport Beach in 2014 by owners John Reed, Leslie Nguyen, and Vinnie Capizzi — has taken up residence on Westheimer at Mid Lane. The nearly 7,000-square-foot space has a masculine vibe, care of California firm Hootan & Associates Design Studio. Massive garage doors open to the tree-lined lot BOSSCAT CALLS T here's a new taco in town. The casual eatery Tacodeli hails from Austin, where one must wait in a long, meandering line to snag the hearty breakfast tacos. Co-owners Roberto Espinosa and Eric Wilkerson chose a location west of downtown on Washington Avenue for the Houston outpost, which opened in Austin in 1999 and is hailed for recreating Mexican street food with locally sourced and organic ingredients. Morning faves include migas taco with jack cheese and The Otto with organic refried black beans, bacon, avocado, and Monterrey A Capital CRUNCH Jack cheese. I swooned over the pollo en mole taco, a flour tortilla layered with shredded chicken, queso fresco, onion, and cilantro. The top-selling Cowboy Taco pairs coffee-dry-rubbed beef tenderloin with grilled corn, caramelized onion, and guacamole. Tacodeli doesn't have a liquor license, so you won't find mar- garitas here, but the aquas frescas and rice- cinnamon horchata drink more than make up for it. Breakfast is served 7 to 11 am weekdays (all day on weekends), and lunch till 3 pm. Tacodeli, 1902 Wa s h i n g t o n A v e . , tacodeli.com. Laurann Claridge in clement weather. Co-owner Nguyen made it her mission to bring more than 300 bottles of whiskey imported from Japan, Ireland, Scotland, Canada, and Taiwan to her own whiskey room, where a select few can rent one of 40 whiskey lockers on premise. For the rest of us, barkeep Matt Sharp's impeccable take on the eatery's signature tincture, The Bosscat ($14), may be the best whiskey sour you've had. Chef Peter Petro's American comfort fare pairs well with the craft cocktails, beer, and wine: big burgers with a trio of melting cheeses ($15) and breakfast pancakes drizzled with whiskey-tinged maple syrup and fried egg and bacon cooked in decadent duck fat ($15). For dessert, try the red velvet churros, dipped in cream- cheese icing ($10). Bosscat Kitchen & Libations, 4310 Westheimer Road, bosscatkitchen.com. Laurann Claridge Bosscat owners John Reed and Leslie Nguyen Red velvet churros The Otto at Tacodeli