Hi, all. I'm John Perera, the food editor of Chron in Houston, Texas. (We're the free sister publication of the Houston Chronicle.) My wife and I went to Camaraderie, a James Beard-nominated restaurant in the Heights neighborhood last weekend. I got low-key obsessed with the restaurant's $10 "Mini Classics". Apparently, they rotate these around but the ones I saw were a boulevardier, an old fashioned, a vesper and a sidecar. They come in these 3-ounce glasses, but they don't feel small and they're really good.

Looking around, nobody else in the city is doing anything like this. So I spoke to the owner about how well they're doing and (TLDR), they're doing pretty well. Full story below:

The sun was setting fast during a Saturday visit to Camaraderie in Houston's Heights neighborhood. Several minutes after sitting down at our table, my wife and I had finally decided on the restaurant's prix fixe menu. Drinking was never a thought. And then I saw the "Mini Classics."

Cocktails are expensive. Business owners can make the case of why they're priced the way they are, but they can't explain away the sticker shock. Camaraderie, however, has done something special: It's taken the traditional cocktail and shrunk it, both in volume and pricing. What eventually lands on the table is something that is simultaneously small, substantial, approachable and, more importantly, inviting.

Especially when each drink is just $10.

Tiny but mighty

The Mini Classics have been a part of Camaraderie's menu since the restaurant opened in March 2025 at 608 W. 11th St. Owner and executive chef Shawn Gawle told Chron the cocktail format was part of the original idea for the restaurant.

"If I get a full cocktail, I'll probably drink it. I'll want something else and then think I had too much," Gawle said. "It's part of being in the 'full plate club.' Some people will finish no matter what. But if you do a smaller portion, you regulate. In my mind, I do a mini cocktail and I move onto [more] mini cocktails."

The Mini Classics menu is rotational. When I visited, there were four drinks: a boulevardier, an old fashioned, a vesper and a sidecar. Each comes in about a 2.75 to 3-ounce glass. Gawle said they're all batch-made and frozen in one- to two-liter bottles and usually require one or two moves from the bartender to finish them for serving.

The individual cocktails are miniature facsimiles of their fuller sized and $16-priced siblings, but they don't feel small. Much like the individual prix fixe dishes, they demand you take your time with them. The boulevardier, a concoction of rye, vermouth and campari, was boozy with notes of sweet citrus. The vesper was bright and herbal. I found that I had one drink for every two dishes during the tasting.

A numbers game

The drinks are popular. One only had to look around the open dining room to see servers carrying tiny cocktails every so often to one table or another. Gawle said the Mini Classics compose 30 percent of total cocktails sold at the restaurant month to month, but most months they make up 50 percent sold. The vespers are typically the most popular.

Camaraderie's two-tiered approach butts against the larger problem facing operators nationwide. Fewer and fewer guests are wanting to spend upwards of $20 on a cocktail. In March, Restaurant Business Magazine reported on a Zappi survey that posted some disturbing numbers:

• 38 percent said they are drinking more at home to cut down on spending
• 40 percent said rising alcohol prices affected their decision to go out and how often
• 27 percent said they pre-game before going out.

With that, Camaraderie's approach isn't just unique compared to other restaurants and bars around the city, it's also smart, said Jonathan Horowitz of Convive Hospitality Consulting.

"It's along the lines of wine flights with a few half-pours for variety," Horowitz said. "I bet they sell a bunch of them."

Gawle said the minis fared much better than the larger-format cocktails they had pitched before opening Camaraderie. These were large vessels containing about four-to-six servings of a beverage for the table. The problem, as Gawle discovered, was that there were too many barriers to entry. The prices were around $80-120. And you had to get the whole table to buy into it, and not everyone may be on board with getting the same drink.

"From September 2025 to September 2026, we sold 13 sharable cocktails, so you can see why we ended up moving on," Gawle said.

The Mini Classics are also half off, along with regular cocktails and the tipple-free section, during happy hour.

(Thank you to the mods for allowing me to share this story with you all.)

Hi, I was promoted to chef a few months ago and got a new GM at the same time. The new GM doesn’t help out enough and I have a constrained labor budget so I’m working insane hours and I’m salary and the pay isn’t compensatory for the hours I’m working. I’m talking over 60 hours consistently for 65k/year in the US. GM keeps doing nothing but walking around and complaining about everything non stop. Had a super busy day Saturday running around like a maniac and told him I didn’t care to hear his opinion. He told me to watch myself and I lost it, went to my car, and called his boss. I told his boss only that I didn’t think he helped enough and the SM and I felt very overworked. The boss now knows I called his boss and I already regret it, but I’ve made it very clear for about a month that I absolutely can’t keep working this much and even asked my boss to write my own schedule (only my hours!) for me so that he can’t be upset when I leave when I’m scheduled. However others in the company have told me they have heard that my GM sucks from the mouth of his boss. Pls help ): I’m considering stopping showing up altogether

Hey yall!
I currently work at Buffalo Wild wings but have the opportunity to work at Twin Peaks— curious to hear about Twin and see if it’s worth the switch?! I just need more money🤑🤑