The team behind Watford’s new Brazilian bar and restaurant have praised a “buzzing” first few weeks as photos show what was formerly The Horns’ new identity.
The iconic Hempstead Road venue reopened as Avabar on June 21 with a Brazilian-inspired food menu, new cocktail menu and refurbished interior.
“It’s been very good so far and I’m happy for my customers,” owner Luis Silva said.
The 47-year-old Brazilian national, who moved to the UK 19 years ago, is one of the brains behind the venue’s new food menu, alongside managing director Alessandro Oliver.
For customers who are familiar with the cuisine, he recommends they try the “moqueca”, food stew, or one of their steaks, which are reportedly "very good".
Coming months after The Horns shut unexpectedly in April, Alessandro said the opening evening had been a success with around 70 customers coming along to see the former pub’s new look.
“Fridays are really busy here and Saturdays have been buzzing so I can’t complain,” he added. “I think it should be a great success, we just need time to build up everything.
“People have been having a good time here and once the business starts running fully, I’m sure they’re going to enjoy themselves so much.”
The Horns closed for two months last autumn as the management said the pub was “completely unsustainable”. It reopened in December under new management for just four months before it shut for good in April.
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The new venue has retained The Horns’ corner stage as Alessandro recognises the pub’s importance in Watford’s nightlife and is keen to reassure locals they will honour that legacy.
“I know the locals really enjoyed the music here and I want to keep that alive but it just takes a bit of time to get the licences to make everything proper,” the managing director added.
He estimated the renovations cost around £190,000, of which £18,000 was put towards a new sound system with speakers, and decibel monitors in every room that can be individually adjusted to suit the mood.
After revamping the venue in four-and-a half weeks, they are taking the next few months “step by step” by focusing on perfecting the food menu, introducing live music nights and then looking at offering a breakfast or lunch menu.
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