The bar's name conjures nostalgia of something handmade, laborious and slow. Taking a classic yet innovative approach to cocktails, twelve concoctions will debut on the drink menu featuring artisanal spirits such as spruce tea infused rye, pistachio infused cacha?a, and sesame oil infused sotol. Rest assured, no detail has been overlooked. Not even ice. A kold draft ice machine, the rolls royce of ice-making appliances, will supply four types of the cold stuff: block, cracked, crushed, and the perfect cube. Anvil will also serve old class B spirits that are no longer in production and the most extensive mezcal selection around. a ''no crap on tap'' policy ensures that the twelve, frequently changing, beer taps will always serve exclusive microbrews. And you oenophiles can enjoy carefully selected (oft limited production) wines with cheeses of equal caliber from Houston dairymaids. Also expect bites like an oyster Rockafeller pizza and salad with house-made peychaud's bitters vinaigrette. Dax Mcanear from textile is the consulting chef, so you know the food will be as impressive as the bevs.