There are only a few places where ranch life and beach life intersect, and the Texas Gulf Coast is one of them. In the 1960s, "cowboy surfer culture" briefly took hold here (and in Southern California, Oregon and the Florida panhandle). Now, a new bar in Memorial City seeks to celebrate the bygone lifestyle, with live music and comfort food — and themed drinks, naturally.
Cowboy Surfer is now open in a shopping center on Frostwood Drive, near Memorial City Mall. It's the brainchild of F.E.E.D. TX Restaurant Group's Carl Eaves, The Art Guys' Jack Massing, and Houston lawyer and music buff Jim Jard, who had been working on the business plan for seven years.
The "uber-casual, laid-back" place, per Eaves, will serve fun twists on classic cocktails, like the Cowboy Pura Vida Almeda Margarita, which is made with Big Red and served frozen; and the Baja Beach Beer, which is a mix of vodka, orange juice, lime, ginger beer and jalapeno, then topped off with a splash of light beer.
Expect also a selection of "Texas comfort food," a brand of cuisine for which F.E.E.D. TX is known. Lance Fegen consulted on the menu, which touts items like perfectly piled nachos and a piping hot bowl of Texas chili.
The Cowboy Pura Vida Almeda Margarita
Live music isn't something a lot of people get to experience these days, but at Cowboy Surfer, a small stage — with top-notch sound and lighting systems — plans to host local artists regularly soon. "Our desire is to promote high quality musicians we believe in," says Jard. "The public can always expect a good show. Musicians, on the other hand, can expect an environment designed for them to be appreciated."
Even when there isn't a band taking center stage, there's plenty to take in. Bright hues of blue and yellow cover the walls, on which cowboy- and surf-themed art and music memorabilia hang. "Our hope is that people walk in, let out a sigh of relief and bask in the intimate environment," says Eaves, who designed the space.
Guests should also note that for now, the 1,850-square-foot space will be capped at 50 percent capacity.