Black-owned business
Ben Williams is the owner and co-founder of Highway Vodka, Texas’ first hemp seed vodka and the first Black-owned distillery in Texas. His business partner is Wendell Robbins III, a childhood friend. The friends started making vodka as a hobby in 2012 in a former horse barn on Robbins’ property in south Houston. That former barn is now home to The Highway Distillery. Highway Vodka is now a thriving business, which has experienced 500 percent growth year-over-year. Williams’ creativity and entrepreneurial spirit is something that, as the old folks say, “he got honest.” A Houston native, Williams developed an affinity for venture management at an early age. The product of an entrepreneurial lineage, he honed his knack for business operations at Howard University in Washington D.C. before spreading his wings into the full-time management and expansion of developing enterprises. That included his own live events promotion company, which oversaw the national promotion for several Grammy award-winning artists. After moving back to Houston, Williams put his business and fiscal strengths to use in the private education sector, serving as Business Development + Financial Director at The Imani School — a private, Christian elementary and middle school in southwest Houston which his mother, Patricia Williams, founded in 1988. In August 2012, he partnered with his brother, Chef Chris Williams, to open Lucille’s restaurant in a 1923 Mission-style home on a quiet, tree-lined street in the Houston Museum District. The restaurant serves as a tribute to the culinary tradition begun by their great-grandmother, Lucille B. Smith, an educator, culinary innovator and successful entrepreneur who has been called “the first African-American businesswoman in Texas.” So, how did he go from restaurants to hemp-seed vodka? Williams’ foray into the hospitality sector eventually sparked an interest in the world of spirits. Seven years of experimental distilling led to the launch of Highway Vodka. After launching commercially in 2019, Williams has led the company through robust expansion, with his Houston-based distillery now distributing product throughout the state of Texas with forthcoming distribution into Georgia, California, Florida and beyond. VIBE HOUSTON asked Williams to share a few of his ideals to help the younger generation — or anyone for that matter — with a dollar and a dream. What advice do you have to give to budding entrepreneurs? The biggest thing is to follow your passion. If you can make a viable business out of something you love to do then you are all good! And also know that it takes time. Nothing happens overnight! What is your philosophy on giving back? It’s an honor to be in the position to give back. It’s also a duty to do so. It doesn’t always need to be a financial thing. Giving your time can be just as valuable. What have you learned during this pandemic? The biggest lesson is to be fluid and never quit. When circumstances change you have to figure out how to roll with it. It’s sink or swim for real. Click here for more information on Highway Vodka.
How about a little culture with your cuisine? When it comes to ambiance, nothing sets the scene better than being surrounded by beautiful art while sipping on delicious cocktails and noshing on savory dishes. You can definitely treat yourself and someone you’re fond of to all of that and more at Trez Art and Wine Bar. We “Vibed Out” with the owner, James Davis, who told us all about this Black-owned establishment in the Heights. Q: How did you come up with the concept of your bar? A: I purchased the bar from an existing owner and the concept of having art in the restaurant was already there. My vision was to bring in local artists and showcase their work. Carla Bisong of Bisong Art Gallery was hired to curate the restaurant and identify Houston artists whose artwork would be rotated every 60 to 90 days. Q: Tell us about your menu A: For food and wine, we initially started with small bites such as chicken wings and pizza. After our first- year anniversary, we started a Sunday Brunch from 11am – 4pm (reservations preferred). Some of the menu items are: shrimp and grits, chicken and waffles, lamb chops, mac and cheese, collard greens and seafood gumbo. Happy Hour starts at 4 p.m. – 7 p.m., Tuesday -Saturday and we are closed on Monday. We also have wine from different parts of the country and your traditional California wines and internationally such as South African, France, and Argentina. Q: How long have you been in the Heights? A: 18 months Q: Why did you choose that location? A: Lots of new residential construction which means foot traffic into Trez Art and Wine Bar. They are expecting 75-100,000 to move into the area within the next year, and there are eight condos directly behind us. Most of our frequent visitors walk over for Happy Hour. Q: What do you feel is the best feature of your bar? A: Art is the best feature of our bar. A local artist made and designed our tables. If wine is not your fancy, we have mixologists who can create the best cocktails in the city – from Lemon drops to Cosmos. Live music is the 2nd and 4th Saturday of every month. Trez Art and Wine Bar is definitely a grown and sexy vibe that is very chill. Q: How have you adjusted during Covid? A: We have been following the CDC and local/state guidelines as it relates to social distancing, wearing masks, seating and occupancy. When all bars shut down in April, we were fortunate to open in June because 51% of food was sold. Our personnel monitors seating and social distancing requirements, and our servers and bartenders also wear masks. Q: Is business still well? A: Business is doing fine and well at 75% occupancy Q: How do you feel about the renewed interest or national push of supporting Black businesses? Do you think it will be short-lived? A: I really think supporting black businesses will be a long- term push. Today’s social climate has opened millennials’ minds about racism and the push is coming from this generation. From a business standpoint, this generation doesn’t feel threated by the pandemic (because they can’t keep still) Most of my patrons are millennials. Q: What do you do to give back to the community? A: We just did a fundraiser for the St Jude Foundation, and for Thanksgiving, we partnered with the Texas Children’s Hospital and provided their medical staff 75 dinners. As a business owner, I take pride in creating jobs. At Trez Art And Wine Bar we have six full-time and a total of 12 employees. It is a trying time, and I want to continue to create jobs so that my employees can maintain a sense of normalcy in their households. Trez Art and Wine Bar920 Studemont St #150Houston, TX 77007Telephone: 281-501-1788Email: info@trezartandwinebar.com Website: www.trezartandwinebar.com Facebook: https://www.facebook.com/TrezArtandWineBar/ Instagram: https://www.instagram.com/trezartandwinebar/?hl=en
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