This will be an update to my previous review. Since my previous review will still be visible to the public, I encourage anyone looking for a description of the physical layout of 77 degrees as well as it's surroundings to read about my initial experience. However, this update to my review serves as more than a first-time experience. In the time since my last review, I have visited 77 degrees two more times. Let me tell you about both experiences:
On Saturday, March 9th, the first Saturday since 77's grand opening, everyone in Houston must've thought it was a good idea to come and check out all of the hype. A group of friends and myself decided to wander back over here, mainly so they could experience the hype and see if my last review was all it was made out to be, and two, to get me my pineapple that I so desperately craved and sent me running over here to begin with. Upon approaching the building, there were easily over 100 people spilling out onto the street, waiting in a line that was not moving ahead of the bouncer.
I thought it would be a great idea to, quite literally, skip the hundred people or so waiting, and go directly to the front of the line to speak with the bouncer. Why I thought this was a good idea will always escape me, but I'm glad I did. See, prior to my last experience at 77 degrees, I personally messaged the owner, Eric, to share my pre-visit excitement. Eric left his personal cell in his response, to which I kept on hand for my visit. I didn't actually have a reason to use it until then. I called Eric, after notifying the bouncer, and he graciously came downstairs and accepted my friends and I into the establishment via the back door. This was a very nice touch for my friends, and we thoroughly appreciated the ticket in. This was a very nice touch after the last experience.
We had a great time that night. The place was super crowded, but electric vibes were felt. With one small exception: I went to the bar counter top, and tried to obtain my pineapple. I was told that the kitchen was closed. After all the hype, my friends and I left a little disappointed. Me, a little more than the rest. Twice tried, twice failed. Eric texted me about an hour after we left, asking if we were still around. He had saved a pineapple for me.
Cue the "aww mans" cause I felt them all knowing I missed out on that pineapple a second time. Eric took it upon himself to remain gracious and invited us back, for a third time, ensuring that pineapple would be waiting. That Tuesday, March 12th, the original companion I took with me (from my first review) and I returned back, at Eric's request, and had the red carpet rolled out for us. Figuratively speaking, of course.
We tried two of the drinks on the menu, both were extremely delicious (The "Chingon" and "Norman's Cay." Yes, I have both names correct.) We also had our pineapple delivered to us by the Kitchen Manager, who introduced himself, and told us a story about El Paso, his hometown, and how the chamoy, elote, and hot cheeto scene - something we are both familiar with from our upbringings, is a delicacy that is missing from mainstream restaurants, and bars. That was his inspiration with the CFO to create this dish - simply put, a pineapple filled with hot cheetos, candies, pineapple, melon, and drizzled with chamoy. It was very good, and satisfied all of my expectations, and made all the visits finally worth it. A few recommendations (although honestly, it's hard to improve on what you have): add more hot cheetos! Consider putting the little skewers through some of the fruit, so it's a little easier to eat, and add a bit more kick to the spiciness. Don't be afraid - us Texans can handle it!
That said, I think the main reason for such skewed reviews here is a lot of unnecessary hype built into the media prior to 77's opening, as well as a lack of preparation for the amount of people that actually came out to support the opening. Having seen the transition over the first week, I think it's safe to say that 77 has found it's footing, and could use all our patience in providing necessary feedback, good and bad, as well as openly communicating with them about expectations, recommendations, etc. I have a strong suspicion that with a little more extra work, time to get comfortable, and all of our continued support, 77 will be all it was originally hyped up to be.
Given all of the above, I will be back for another pineapple. read more