RESTAURANT PARTNERS


7 co
​​Aviary Wine & Kitchen
Baby Greens
Baretto
Barlata
​Barley Swine
Bolo Pizza
Bougie's Donuts
Bouldin Creek Café
​Bufalina
Cafe No Se
Chef Jaime Chozet
Chef Michelle Lee
Chi'lantro
Clay Pit
​Colleen's Kitchen
​Contigo
​Curra's
El Alma
El Chile
Emoji's Grilled Cheese
Fine Home Dining
Fixe Southern House
​Foreign & Domestic
Four Brothers
Franklin BBQ
Frog & The Bull
Gusto Italian Kitchen
Hank's
Hillside Farmacy
Homeslice
Hopdoddy
Hotel Ella
Il Brutto
​III Fork's
JO'S
L'Oca d'Oro
Laundrette
Lil' Mama's Kitchen
LORO
Maribel
​Meteor
Minamoto Foods
Nate's Baked Goods & Coffee
New Waterloo
​Nixta
Odd Duck
Olive & June
Paellas, Tapas & More
Parkside
​Peached Tortilla
Pink Avocado Catering
Plaza Columbia Coffee
Quack's Bakery
Quality Seafood
Reunión 19
​Rock & Rolls Sushi Lounge
Rosarito
Rosedale Kitchen & Bar
Sala & Betty
Salt & Thyme
Scholz Beer Garten
Slab BBQ
Smokin Rose
Soul House Foods
South Congress Hotel
Sugar Mama's
Texas Keeper Cider & Taproom
The Steeping Room
Thundercloud Subs
TLV
Wheatsville COOP
Word of Mouth Catering
Wu Chow
Uncle Nicky's
Valentina's
Via 313



CHEF PARTNERS

Adam Brick
​Jaime Chozet
Johny Gocong
​Michael Carranza

Mixology Partners

Breezy Summer Collins 
by: Robert Bjorn Taylor

Ingredients:
2 dashes lavender bitters
1 oz lemon juice
1 oz strawberry syrup
1.5 oz bourbon
1.5 oz Richard's Sparkling Rain Water
Garnish- lemon peel
Instructions:
put all ingredients into a tall collins glass.  Top glass with ice then stir with a spoon.  You could also use another glass to toss the drink back and forth.  Add garnish.