Above the Bar Cuisine

The phrase “pub grub” usually refers to the basic burgers, French fries or wings that pubs/bars serve as a side gig to slinging drinks. Here in the Clear Lake area, however, there are a handful of bars that serve outstanding food that will please even the most sophisticated culinary connoisseur. The establishments listed below are bars, first and foremost, that offer gourmet, one-of-a kind epicurean delights. Not your average pub grub, the menus at these establishments are original and creative and testament to how serious the chefs and/or owners are about their cuisine, taking “pub fare” to the next level with unique menu items that are sure to satisfy even the most critical foodie and maybe even blow their mind, or at the very least, explode their taste buds.

Volcano Room: (4650 E. NASA Pkwy, Seabrook) This island lounge serves crafted cocktails, wine, beer and fancy bar bites. As day turns to night, the energy increases with live music and/or DJs 5 days a week. Volcano also features a bar-cade room complete with pinball, various unique arcades, and two brand new skeeball machines that are free to play all day and night on Sundays. “Above the Bar” Cuisine: Various mac-n-cheese offerings (Monday Night Special $6) made with their own béchamel sauce of gruyere and asiago cheeses with a hint of sriracha, folded into cooked medium-sized shell pasta. Guests have the option of choosing from one of their signature mac-n-cheese menu items like, The Cartel (topped with chorizo, creamy queso blanco, and chopped jalapenos); The Bob Marley (jerk chicken, bacon, and drizzled with a pickapeppa ranch); the Maui Wowie! (topped with jalapeño pineapple chutney and pulled pork); or the Rajin Cajun (crawfish tails and andouille sausage); Volcano also offers an Adult Grilled Cheese (made with thick slices of sourdough bread, their signature béchamel sauce, house-made applewood-smoked bacon jam that is made with St. Arnold’s root beer and brown sugar, grilled until the provolone and gruyere cheeses are oozing out). 

Preamble Lounge & Craft House: (20801 Gulf Freeway #12, Webster) A speakeasy-inspired lounge serving signature craft cocktails in an intimate setting, this prohibition-style, post-modern cocktail bar showcases the art of the handcrafted cocktail. Owner Joshua Jones declared their motto to be “We the people, have a right to superior cocktails,” and it’s clear that Preamble’s bar staff is motivated by the spirits. Expertly trained, these mixologists have mastered the artistry of the craft cocktail. But Preamble isn’t solely focused on the cocktails (anymore). They recently launched their kitchen and are just as passionate about their pub fare. Chef Ryan Klen has been in the kitchen since he was able to stand and his passion for culinary art continues to thrive at Preamble. “Above the Bar” Cuisine: Cannon Balls (loaded mushrooms, stuffed with cream cheese, applewood bacon, chives and topped with panko bread crumbs); Blue Cheese Wedge Bites (lettuce wedge bites topped with Roma tomatoes, applewood bacon, blue cheese crumbles and house-made balsamic and bacon vinaigrette); and Pretzel Sticks (these bad boys come served with their Hopadillo beer cheese sauce and a house-made wholegrain balsamic mustard.) Confit Duck Wings (lightly battered and fried with house made port wine fig sauce, served with creamy goat cheese on a bed of arugula); Chicken “in” Waffles, yes INSIDE the waffle (sweet cream Belgian waffle stuffed with a crispy chicken breast, covered in house made maple and bacon gravy) and every Wednesday Night is Prime Rib Night (delicious prime rib prepared by Chef Ryan Klen); served on a first-come-first-serve basis. They sell out every week, so get there early.bacon vinaigrette), and Pretzel Sticks (these bad boys come served with their Hopadillo beer cheese sauce and a house-made wholegrain balsamic mustard.) Large Plate menu items include: Confit Duck Wings (lightly battered and fried with house made port wine fig sauce, served with creamy goat cheese on a bed of arugula), Chicken IN Waffles, yes INSIDE the waffle (sweet cream Belgian waffle stuffed with a crispy chicken breast, covered in house made maple and bacon gravy) and every Wednesday Night is Prime Rib Night (delicious prime rib prepared by Chef Ryan Klen) Served on a first-come-first-serve basis, they sell out every week so get there early.

SKALLYWAG SUDS N’ GRUB (600 6thSt., Kemah) The name scallywag conjures up images of pirates and eye patches, but this is much more than a pirate bar. Owners Demetri Kouloumoundras and his brother John Kouloumoundras designed this craft beer bar with the goal of creating an atmosphere that is intimate, laid-back and not pretentious in any way. With over 50 rotating taps focusing on Texas breweries, it’s clear that Skallywag takes pride in their beer selection as well as the great Lone Star State. The kitchen is open Sunday through Thursday from noon until midnight and Friday and Saturday from noon until 1 a.m. Chef Ernie Garza and Demetri Kouloumoundras are constantly coming up with new menu items that are unique and delicious. They change the menu at least twice a year. “Above the Bar” Cuisine: Porky Pig Egg Rolls (ground pork, carrot, cabbage with general tsao dipping sauce); Mac Daddy’s (fried bacon mac-N-cheese balls with queso and chipotle mayo drizzle) and Hog Skins (fried dry rub pork rinds served with jalapeño ranch). Moose Knuckle Burger (ground elk seared in duck fat, curry stout mustard, gruyere cheese and pickled onion on a toasted brioche bread); Yellowfin Fish Tacos (ginger cilantro slaw, onion, chilli ranch, lime twist, hot sauce drizzle on corn tortillas) and the Moby Dick (fresh yellowfin tuna steak, blackened and topped with summer slaw and dill aioli on a pretzel bun with lemon sauce). 

Scotty’s On The Bay(3202 Marina Bay Drive in Kemah) Owner Scott Sexton says this neighborhood bar has elements of a traditional English/Irish pub, “But we have tailored our offerings to fit a unique eclectic cocktail and food menu. We like to think of the bar like your favorite pair of jeans. You can come to the bar for a date night, get lost in relaxation at a table away from people, have a conversation with other bar patrons or sit outside and enjoy the outdoors,” Sexton said, “We have something for everyone.” They always have creative and fun drink and/or food specials and there is always something new to try. They even take requests from guests, ask for the Duck & Dumplins or the Chicken Tikka Masala.  “Above the Bar” Cuisine: Duck Wings (like chicken, but way better! Tossed in their honey sriracha soy glaze and jalapeño ranch); Grown Up Grilled Cheese (Texas toast, bacon, brie, American, gruyere, apple and apricot preserves with fries); Duck BLT(house-smoked duck breast, apricot mayo, BLT, red onion and fried avocado with fries); Korean BBQ Pork Tacos (shredded pork, crispy potatoes, cilantro, pickled onion and hoisin sriracha mayo).