Drinks will be pouring again today — and the kitchen will start serving at 5 p.m. from a roster that includes brisket, ribs, chicken and sausage, all cooked they way they do it in Austin: outdoors, over post oak embers for hours, and with minimal extra fuss. The bar's not much more elaborate than its wood-paneled predecessor, but the booze is scaled up a tad. Owner Jeff Cornelius says wells start with names like Jack Daniels, Herradura and New Amsterdam, and house mules and margs can be had for an easy six bucks. Otherwise, he's keeping it simple, with mixed drinks, canned brews and a few drafts of easy-drinking beers.
There will be music, too, but not tonight. Live bands will take the stage starting Friday, November 7 (see Globe Hall's Facebook page for the upcoming schedule). And because it's opening weekend, there will be no cover.
Cornelius is the brains behind the operation, but he can't do it alone, so he's brought on Mario Sandoval, a Houston native with experience running food and music venues, as general manager, and chef Orlando Navarro, recently of Elway's at DIA, to run the kitchen and barbecue pit.
After this weekend, Globe Hall will be open Wednesday through Friday from 4 p.m. to midnight and Saturday from noon to midnight, with an abbreviated 'cue menu for lunch.