THE VERY EXPECTED Spring Branch Shoot The Moon restaurant will finally debut next week.
Developed by Kevin Floyd, the self-service bar is complete with 80 different taps for beer, wine, cocktails and spirits, such as bourbon, vodka and a selection of premium American whiskeys. Floyd says that despite the hurdles of social distancing, the concept of the restaurant was created long before the coronavirus pandemic.
“I had seen self-service / self-service bars years ago, like a decade ago, and that’s when this technology was the first type to appear. , and I’ve always been fascinated with the concept because it lets you do all kinds of cool stuff with hospitality, ”says Floyd Houstonia. “But back then, the technology was like 10 years ago, so the technology was super big, it didn’t work very well, and more specifically, it was illegal in Texas, so there was no point in it. ‘worrying about trying to do it because it was illegal, so I put the idea on the back burner.
It wasn’t until the state of Texas made the decision to legalize self-service that Floyd decided to revisit the idea. When legalizing self-service restaurants and bars, Floyd began to conceptualize exactly what he would want a self-service restaurant to look like, and he brought in two colleagues – In addition to this, you will need to know more about it.Culinary Director Dax McAnear (Beaver’s, Underbelly, Hay Merchant) and Development Director Jonas Herd (Underbelly, One Fifth, Dish Society, Nancy’s Hustle).
The uniqueness of self-serve alcohol is sure to be a futuristic concept, but Floyd believes many more restaurants will follow. But what’s new to Shoot The Moon isn’t just the drinks, it’s the food.
“The other thing that I find really cool about Shoot the Moon, and really honestly – a lot of people have talked about it because we all focused mainly on the novelty of the self-serve drink program – it’s the food program Because Chef Dax is incredibly talented, and I can’t think of anyone else I could have done a project like this with.
The menu is filled with pizzas and small bites, crafted in the kitchen led by Chef McAnear to offer tasty dishes in a relaxed atmosphere. Shoot The Moon’s small plates include homemade chili-stuffed mushrooms, bison crab legs, and baked sweet potatoes with spicy mayonnaise.
When asked about clients who might go too far, Floyd simply said, “With great freedom comes great responsibility. I think a normal consumer who is not as you know fetch such high prices. I think you are looking at around $ 25 to $ 30 per person experience and it is with food and drink.
Upon entering, you can expect to see a makeshift hallway where customers will be greeted with a welcome sign that explains how the process works. Cash registers mark the first checkpoint where customers actually interact with staff. Customers can open a tab and then receive an access card, which helps the restaurant keep track of your location, so waiters can deliver your food to you. With their self-serve technology in mind, drinks are billed by the ounce and their system offers the utmost precision, so customers only pay what they pour. When you’re ready to go, you can simply drop your access card into one of their many secure lockers located around the property, and never have to check in with anyone.
Shoot The Moon is located in Spring Branch at 8155 Long Point Rd., Near Feges Barbecue, Tacos Del Julio and Slow Pokes, and will open on Monday, July 26.