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    Traffic Nightmare

    San Felipe construction project causes big drop in business, restaurateur complains

    Eric Sandler
    Sep 27, 2013 | 6:11 pm

    The San Felipe bridge closure is causing more than traffic nightmares for anyone trying to get from River Oaks to the Galleria. The construction project is also causing a severe drop in business for Houston institution Ouisie's Table.

    "We dropped more than 50%," general manager Wafi Dinari tells CultureMap. "We had an 80-person breakfast that canceled. They didn't want to deal with the traffic."

    What's Dinari's advice to customers desperate to get their fill of Ouisie's signature chicken fried steak? "Bear with me," he says.

    Part of the problem is the lack of communication from anyone associated with the project, Dinari says. "It is frustrated that the communication is so poor . . . We don't know what's going to happen." While the project is scheduled to be completed in two weeks, Dinari says that he's looked at the tracks and doesn't see much progress.

    Making matters worse are Harris County Constable patrols who are trying to keep traffic out of the neighbor at the expense of the businesses, Dinari says. One constable blocked all traffic from proceeding westbound on San Felipe past Willowick. Dinari admits that he "got frustrated" with the constable who blocked diners from getting to the restaurant and says that one patron even shouted obscenities at him. Customers who try to access the restaurant via side streets have been cited for speeding.

    Eater reports that the opening for the second location of Heights restaurant Liberty Kitchen in the former Vida Tex-Mex space on San Felipe just down the street has also been delayed by the construction, but a representative declined to comment on the accuracy of that report.

    CultureMap contacted the Harris County Flood Control District; a representative provided a statement that the project is still on track. It reads,

    The Flood Control District expects to complete construction on the San Felipe Street bridge . . . by the end of the projected 14-day construction schedule, so that would put the reopening of the street to traffic at that location on Monday, Oct. 7, weather permitting. We do regret any inconvenience caused to local residents, businesses and the traveling public, and appreciate their patience during this much needed project."

    Ouisie's has a 32-year history, so this temporary disruption likely won't have a permanent affect on the restaurant. Still, Dinari notes that neither his landlord nor the city offer any sort of discount on rent or taxes during the construction. What's his advice to customers desperate to get their fill of Ouisie's signature chicken fried steak?

    "Bear with me," he says.

    Ever wanted Ouisie's signature chicken fried steak? Good seats available for those willing to navigate through the traffic.

    Ouisie's Table interior empty dining room
    Google.com
    Ever wanted Ouisie's signature chicken fried steak? Good seats available for those willing to navigate through the traffic.
    unspecified
    news/restaurants-bars

    pizza news

    Veteran Houston chefs fire up new pizzas at Rice Village cocktail bar

    Eric Sandler
    Nov 19, 2025 | 2:30 pm
    Lee's Rice Village pizza spread
    Photo by Carla Gomez
    Lee's is now serving 10-inch pizzas.

    One of Houston’s foremost pizza experts is once again slinging pies. Lee’s, the companion cocktail bar to Rice Village restaurant Milton’s, is now serving pizzas created by chef Seth Siegel-Gardner.

    The chef, who serves as creative and culinary director for Local Foods Group, earned acclaim for his precisely executed pies as chef and co-owner of The Pass & Provisions. After it closed in 2019, Siegel-Gardner launched Marfa Para Llevar, a to-go only pizza window that thrived during the early days of the COVID-19 pandemic.

    Working with Milton’s executive chef Kent Domas, Siegel-Gardner created six pies for Lee’s. They are:

    • Margherita ($13)
    • Pepperoni ($16)
    • Mushroom: Bechamel, maitake, toasted yeast, sage, parsley, chives, and pickled mushrooms ($18)
    • Pesto Saltimbocca: Chicken and prosciutto, sage, pickled peppers ($17)
    • Leeks Vinaigrette: Brown butter roasted hazelnuts, celeriac, aged balsamic, fontina, celery leaves ($24)
    • Truffle: Black trumpet and king trumpet mushrooms, freshly shaved white and black truffles ($34)

    In press materials, the chef describes the pizzas as a hybrid between New York and Neapolitan styles, due to a light crust that uses prosecco in its dough recipe. At 10 inches, they’re sized to be a light meal for one person or shared with other dishes by two or more people.

    The rest of the Lee’s food menu follows the lead of the Italian-American fare served at Milton’s. It includes mozzarella sticks, fried calamari, steak tartare, fried ravioli, a chicken parm sandwich, and more. All of the dishes pair well with the bar’s cocktails such as a negroni, Garibaldi (campari and orange juice), Gibson (martini made with gin, vermouth, and pickle brine), a blood orange margarita, and more.

    “We’re seeing couples come in and share snacks and a bottle of wine, groups of friends come and order across the list of cocktails and have a few rounds of food and ultimately, just a whole lot of good times being shared at Lee’s. Chef Kent and I thought it’d be fun to add pizza to the mix,” Siegel-Gardner said in a statement. “The vision is that pizza will add to the already playful atmosphere with food and friends.”

    Local Foods Group opened Lee’s last year. Since then, it earned a nomination for Bar of the Year in the 2025 CultureMap Tastemaker Awards and landed a spot on Bon Appètit’s list of the 9 Best New Bars of 2025.

    Lee's Rice Village pizza spread

    Photo by Carla Gomez

    Lee's is now serving 10-inch pizzas.

    news-you-can-eatpizzarice villagecocktails
    news/restaurants-bars

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