Issue link: http://papercitymagazine.uberflip.com/i/975393
NIGHTCAPS C hef Ryan Pera and his Agricole Hospitality partners, Morgan Weber and Vincent Huynh (Coltivare, Revival Market, Eight Row Flint, and three soon-to-be-revealed concepts in EaDo), have taken over the former location of Lowbrow, a stone's throw from The Menil Collection, to create Night Heron. It's named for the birds that Pera and his wife, Lori, watch nest in their Montrose neighborhood. You'll want to perch outside on the expansive deck on beautiful nights and peruse a drinks menu of classic cocktails that includes the date of their invention, as well as inventive tweaks to the recipe. Here, the famed highball is made with pineapple, rum, and sparkling coconut water ($11), while the gin and tonic blends tropical fruit, elderfl ower tonic, and lavender with orange blossom water ($12). General manager Julie Rogers is a certifi ed cicerone (the beer world's equivalent to certifi ed sommelier) and has procured a deep menu of brews. Chef Jacob Pate (late of Coltivare and Nobie's) brings a worldly view of small bites to the table, from Angostura nuts ($5) to chicken mousse with a dollop of strawberry jam ($7), as well as larger entrees such as jasmine rice congee ($12) and pan-roasted sirloin with somen noodles ($14). Night Heron, 1601 W. Main St., 713.527.8010, agricolehospitality.com. Salt-and-pepper pork ribs Bar snacks Jasmine rice congee Vampiro Night Heron general manager Julie Rogers JULIE SOEFER 60