Anvil Pub Father and son aim to get you sauced

Together, fathers and sons can accomplish anything, like when Ken Griffey Sr. and Jr. led the Mariners to 6th place in the AL West, but #2 in our hearts -- right behind the Angels, because hey, Jim Abbot only had one hand. Starting a fresh family tradition with a Deep Ellum beer hall, the men behind Anvil Pub.

Long dreamed of by a local father & son, Anvil began its countdown to reality when both men were let go by their respective employers last year; now they've decked the ex-Mehdi's with lacquered floor-to-ceiling wood paneling, brick space dividers, a crimson dining room-length bench seat, and, embedded in the concrete fronting the bright red front door, an artist-chiseled slate anvil, suggesting this is a place to get hammered. Headed by the gent behind Double Wide precursor Billy's Pub, the bar serves up no-nonsense cocktails, 20 drafts (Rahr Ugly to Stone IPA to Maredsous 8) from a state-of-the-art tap array, plus 40 bottles including Chimay Red/Blue, Full Sail, and Trout Slayer, also a fish preparation so foul, you too will curse god. Meanwhile, the hyper-efficient, grease-free green kitchen turns out pub grub like Gorgonzola-abetted "Deep Ellum Wings", thin-crust 12in pizzas, 1/3lb all-natural char-broiled burgers, c-f steak, and Cajun-spiced "Bronzed Tilapia", far tastier than the stuff from the equally tan Captain Paulie D's.

Soon to come's a 10am-2pm Sunday brunch featuring Raisin Bran-crusted French toast, create-your-own 4-egg omelets (16 toppings), and $10 endless mimosas -- after #1 you'll turn your hat around backwards, and after #6 you'll feel like you can accomplish anything.