Downtown's bar and restaurant scene may be changing apace as of late, but one familiar approach shows no sign of waning — at least, not yet. Since its soft-opening on the first of August, Ebanos Crossing has became the latest establishment in the area, joining The Edison and Cole's, to make the Prohibition-era contemporary. The grand opening will take place on Friday, September 6. Until then, you can check out a cocktail program that emphasizes mezcal, rum, tequila and whiskey from Tuesdays to Saturdays.
The new bar-restaurant features a small bites menu alongside the cocktails, such as Angel's Flight with mezcal, aperol and grapefruit liqueur called Pamplemouse as well as a namesake Old-Fashioned with bacon-infused bourbon. Look for baked oysters with habanero lime butter, catfish tacos with pineapple salsa, brisket taquitos with a chimichurri dipping sauce and media noche sliders with braised pork and Black Forest ham.
Ebanos Crossing comes from beverage director Philip Ward and Justin Shapiro of Mayahuel in New York City. It's named after the small Rio Grande-adjacent town of Los Ebanos, which saw its share of spirits smuggling during the Prohibition era. (Fun fact: In Los Ebanos, Texas, you can find the last hand-operated ferry that crosses the Rio Grande from U.S. to Mexico and vice versa). At the edge of Bunker Hill, the restaurant is equidistant to Grand Hope Park and Pershing Square with Grand Central Market and the Angel's Flight just down the block.
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