Concept: Lockwood Station
Mixologist: David Cedeno AKA “David Daiquiri”
Known for: Brasil, Prohibition Supper Club
Style: Classic craft cocktails
David Cedeno has done a lot of things. He created Brasil’s cocktail program when the funky Montrose spot decided to add liquor to its already popular fast-casual offerings. He survived as an artist, making and selling paintings. He hosts a podcast called The Open Bar. As he sits on the plush orange cushions of a banquette in Lockwood Station, it’s obvious that he’s poured his creativity into creating a successful business.
Lockwood Station is unique among Bravery Chef Hall’s offerings. Like its hall neighbors, it’s driven by the passion of its founder. But while Bravery’s other concepts are business partnerships between the individual chefs and Bravery Chef Hall, Lockwood Station is the inaugural business in Bravery’s bar incubator program. It’s designed to offer a launch pad for a bar to move from Bravery to its own brick-and-mortar location in about 18 months. Shepard Ross and his Bravery Chef Hall partners heard multiple pitches from would-be bar owners and were blown away by Cedeno’s.
“His whole presentation was just a whole other level,” Ross says. “Just how meticulous he was, how he wanted it to look, what he thought the atmosphere would be, the level of service he wanted to provide, the products he wanted to bring in – I mean stuff no one else has.”
For Cedeno, it’s not enough that Lockwood Station – named for the MetroRail stop near his home – be just another craft cocktail bar. He’s looking to embrace an entire aesthetic, building on Bravery’s midcentury-modern vibe.
He wants Lockwood Station to be the kind of place where people feel welcome, whether they are stopping in on their way home from work, dropping by after a show or returning for their umpteenth visit because they live nearby. The menu features a series of classics, including daiquiris and whiskey-driven selections. But one of Cedeno’s big plans is to focus on vermouth, a spirit that hit a heyday among drinkers in the 1950s. He’ll have at least 30 available at the bar.
“My objective is to reintroduce vermouth to the American public,” he says. “Unfortunately, throughout the dark days of cocktails – which was the 1970s – bartenders lost a lot of knowledge because of the advent of frozen drink machines and synthetic ingredients, like powders used for making margaritas.”
“I’ve done about 20 menus,” he said shortly before Bravery’s opening, discussing how he was working to hit on just the right selection of regular cocktails and sippers. “But we do have a full bar, so whatever someone wants we’ll do as long as we have the ingredients.”
Cedeno plans to have a standard list of about eight cocktails that will be signatures of Lockwood Station. He’ll also offer flights of vermouth and whiskey as the concept continues to grow. The plan, after all, is all about growth. After Lockwood Station’s 18-month stint, Cedeno will “fly the nest,” as Ross says, moving into a new space all his own and allowing another bar concept to come to Bravery.
In the meantime, Cedeno plans to enjoy the ride. Lockwood Station will have its own entry from Travis Street, where drinkers can come in and socialize when the rest of the hall is closed. He anticipates the place will be a gathering spot in the evenings, and he’s looking forward to providing patrons a high-quality experience.
“A bartender to me is a host, a storyteller,” he says. “They’re a bouncer. They condone. They console. They do all these things.”