Open for four years now, Harold’s in the Heights has earned its chops as a local favorite. The neighborhood restaurant and bar specializing in Southern and Creole cuisine maintains a casual vibe for when you want to go out for some great grub in an nice setting, but not be all snooty about it. Heights resident Alli Jarrett founded Harold’s, but she’s from the low country of South Carolina. Chef Antoine Ware began his career as a cook in New Orleans at Brennan’s and then moved in 2005 to Houston to work with Chris Shepherd. I’m supposed to be talking cocktails here, not gulf shrimp – or southern fried chicken. But I could. You get the point. I’ll let Harold’s bartender Jennifer Caldwell tell you about the cocktails: “I like it that we have an extensive cocktail program, but it’s not ostentatious. These are southern inspired classic cocktails. They are classic for a reason.”
Featured Cocktail: RumHattan
Jarrett says she is a lover of Old Fashioneds and Manhattans and that she loves a good rum. So, what’s a girl to do? Turn the rum into a Manhattan. They’ve done this by taking an ounce and a half of Don Pancho 8 Year Rum (Caldwell says they like its flavor which is sweet and smoky but not overwhelming) and combining it with a half-ounce of Amaro Nonino, which adds a little bit of bitterness. The two dashes of Agnostura Bitters is another bittering agent that balances out the rum. Lastly, the single Luxardo cherry that sits on the bottom of the glass was previously basking in syrup – so when you get down to the cherry that has soaked in a number of yummy liquids, it’s a perfect finish.
“It’s a winter time drink but a cold drink perfect for Houston weather,” said Caldwell. “It’s holiday warmth when you taste it.”
B’s Recommend: RumHattan
Price: Price: $$ (Cocktails range from $8-$12 with $16 on the high end)
Location: Walkable 19th Street in the Heights (350 W 19th St.)
Voted Best Cocktail Bar in Readers’ Choice 2017
Harold’s was voted Best Cocktail Bar 2017 by Leader Readers; this is our top drink to share from the menu.