BAR REVIEW: Better Luck Tomorrow
Shoutout to those of you who made it through my lengthy manifesto on March last week, but why don't we do a short and sweet one today? Better Luck Tomorrow is a casual, neighborhood cocktail bar in the Heights from Houston hospitality titans Justin Yu and Bobby Heugel, they of Anvil/Refuge, Squable, the unfortunately overrated Theodore Rex, and the brand spanking new House Of Louie which just debuted last week (I've not yet been). It's been open on Yale a few blocks north of I-10 for nearly ten years now, but continues to crank out solid drinks and food in a highly approachable atmosphere.
One can take their pick of the large covered and uncovered patios or the somewhat small interior bar area and order at the counter. Decor is fun with a red/blue/yellow color scheme, such as overhead lights outside and a gorgeous back bar featuring geometric designs with those primary tones. The drink menu is relatively tight, with sections each sporting a handful of Originals, Classics & Riffs, as well as some frozens and a customizable martini.
From the list of six Originals came Third Base, a very Adrian-coded cocktail of bourbon, Oloroso sherry, banana, and roasted sunflower seed served up in a Nick & Nora glass. You expect it to be spirit-forward in that particular stemware, and this did not disappoint: the full-bodied fruitiness of the fortified wine and banana complemented the boozy sweetness of America's favorite spirit, with a bit of toasty nuttiness to boot. Under the assumption that the name refers to the sport of baseball rather than a somewhat advanced position on a metaphorical checklist of sexual accomplishment, I did shed a (also metaphorical) tear for the somber ending to the Astros' season. Just an embarrassing, underwhelming petering out of a once-proud franchise, and heads honestly need to roll for this. I would have poured out a 40 for them, but unfortunately BLT somehow doesn't carry Olde English on their beer menu.
The most interesting cocktail was the Lush Logic, a tropical-ish concoction of oolong-infused gin, lychee, pineapple, and a striking, hot-pink raspberry ice cube. I don't normally care for gin, but the exotic fruits were enough to offset the woody nature of the spirit with a burst of sweetness and juiciness, and the hint of Chinese tea just made things a bit more complex and intriguing. Speaking of potential double-entendre drink titles, I really hope the first word refers to abundant vegetation rather than a heavy drinker, NOT because it refers to me (please don't put in the newspaper that it refers to me), but because I can't stand that extremely old-person slang term. Just one of my many, many lexicological pet peeves.
Continuing on the juicy fruit train, we come to the Mexico Honey: blanco tequila, chamomile, peach shrub (a syrup made from peach juice, sugar, and vinegar), honey, and lemon. Sweet but well-balanced, this was one of those easy sippers that sort of reminded me of an elevated paloma, but improved without the unpleasant bitterness of grapefruit. This one was served in an exceptionally wide coupe glass, a shallow, broad, stemmed receptacle which you normally see housing Manhattans. It's interesting to think about all the different glassware options out there and how certain ones are used for different cocktails... if we had more time I'd get into a long and detailed breakdown, but we're keeping this short for once. You're welcome.
A frozen beverage is always lovely during the interminable hot summer months here, so I went off-script with the Piña Colada, featuring three rums (sadly I didn't get which ones), coconut, pineapple, and lime. There was the intriguing option to "Miami Vice it" for a dollar extra, which obviously I had to do despite not knowing that that meant. Turns out a Miami Vice is a half piña colada/half strawberry daiquiri mixture, though in this case they just added some strawberry puree and slices. It was quite the upgrade, introducing a layer of fruity flavor and a lovely red color. Some coconut flakes garnished the top, which were a fun textural component that you don't usually get in a drink. I don't really have any connection to the TV show, and I've only seen the movie once (twenty years ago, in the theatre I think), but I might have to revisit Miami Vice after this revelation.
There's actually a very impressive food selection here (notably, their Club Sandwich does not contain "that stupid third piece of bread" as the menu helpfully points out), as you might expect from a JY/BH spot. But on this night, post a merely adequate Lao meal, there wasn't much real estate left in the ol' stomach. However, I would be doing y'all a disservice if I didn't at least sample something, so Cheese And Cracker Snacks it was. This DIY minimalist charcuterie board (in the American sense, not the strict European definition of cold meats, as there were no proteins to be found here) included spiced fire crackers, Hook’s aged cheddar, mustard, and cornichons. The crisps were tremendously seasoned with cayenne and garlic for a delightful kick, and the cubes of sharp cheese and pungent brown mustard built up to a strong, intense bite when combined together. Perhaps the platonic ideal of a bar snack; I wouldn't mind having this literally any time I visit a local watering hole or obnoxious bougie cocktail bar.
This is a place where you can come as you are, day or night, and enjoy yourself with an unpretentious atmosphere and high-quality drinks and food. In a world of ever-more-fancy cocktail bars, it's nice to have a reliable spot to just chill without fussing over reservations, outfits, or eye-watering tabs. I don't do have a points or star system or anything like that, but Better Luck Tomorrow gets my highest recommendation.
RANKING UPDATE: Having visited several times prior, this was already very highly placed on my Houston Drinking Guide, and it will remain that way: #1 on the Best Casual Cocktail Bars and #6 on the overall Best Cocktail Bars lists.
NEXT UP: Will another new Mexico City-inspired bar in Houston live up to the Yao Ming-high bar set by Xolo? We'll find out.