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    a trip to the bodega

    New wine shop-market boasting CBD items, art, and more pops open in Bellaire

    Eric Sandler
    Nov 9, 2021 | 3:15 pm

    A Houston chef and his artist wife have teamed up to open a new wine shop and home good stores in Bellaire. Gina and Joseph Stayshich will open Bodega Bellaire on November 22 at 5202 Bissonnet St.

    Joseph, a veteran chef whose resume includes Eloise Nichols and Indianola, tells CultureMap that he and Gina wanted to open a business that would combine their mutual love of wine with his knowledge of food and her expertise in Houston’s art scene. With the encouragement of friends who live in the area, they chose Bellaire for their venture.

    “I’ve always had an affinity for the Bellaire area,” Joseph says. “It’s a really untapped area . . . We feel like it’s a community that’s starting to bubble up.”

    “As Joe said, this has been for years that we had this dream of opening a business together and meshing everything we love in our own individual lives. He being a chef, me growing up in the Houston arts community,” Gina adds.

    “Everything we’re bringing encompasses things we love and use in our own household,” she says

    That starts with the shop’s wine offerings, which will consist of approximately 150 different selections. The focus will be on smaller producers that aren’t sold in nearby grocery or big box liquor stores, as well as having some low-intervention and biodynamic choices.

    Beyond wine, the shop will sell what Joseph describes as functional beverages that contain CBD or herbs to help elevate a person’s mood, sleep better, etc.

    Food options are built around things that pair well with wine, such as cheeses and charcuterie sourced from Houston Dairymaids. In addition, look for pickles and other fermented items as well as locally made chocolates and candies.

    “The food for me was sort of an easy thing to hop on board with,” Joseph says. “I went to local vendors and talked to people at the farmers market. Outside of that, there are products we love and have come to know over the years.”

    On the home goods side, the shop will offer a selection of items that work with wine such as boards for cheese platters and wine tools. The Stayshiches will also have items such as leather goods and plateware made by local artisans.

    Gina’s ties to the art world are similarly well-represented. The space features a mural created by local artist Christian Azul, who also sells wine as his day job. Patrick Palmer, dean of the Museum of Fine Art, Houston’s Glassell Studio School, will display some of his paintings at the shop.

    “We’re just trying to mesh the best of both of our worlds into a space for the Bellaire community,” Gina says.

    Owners Joseph and Gina Stayshich.

    Bodega Bellaire Joseph Gina Stayshich
    Courtesy of Bodega Bellaire
    Owners Joseph and Gina Stayshich.
    openingsshoppingnews-you-can-eatwine
    news/restaurants-bars

    service switcheroo

    Street food-inspired Houston restaurant swaps counter service for servers

    Eric Sandler
    Nov 14, 2025 | 10:14 am
    Traveler's Cart food spread
    Photo by Andrew Hemingway
    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

    A globally-inspired Houston restaurant is making a big change to its service model. Traveler’s Cart will switch from counter service to full service beginning this Monday, November 17.

    When owners Thy and Matthew Mitchell opened Traveler’s Cart last year as a more casual sister concept to Traveler’s Table, their globally-inspired Montrose restaurant, they decided counter service would match the restaurant’s street food-inspired menu and lower price point. With a year of experience, they’ve decided full service — where diners sit down and order from a server — will improve the customer experience in a number of ways.

    First, they noticed that some of their online reviews go to great lengths to explain the ordering process. Moving to traditional table service will elimination that confusion.

    “We want to be like a great brasserie or izakaya where people come and enjoy food and drinks at a reasonable price,” Matthew Mitchell tells CultureMap. “There’s a lack of intuitiveness about the process right now. Almost a year in, we’re still having to explain where you go and how you order. That tells you we probably missed the mark.”

    He also recognizes that the inherent uncertainty of counter service — people are concerned about how long they’ll have to wait to order and whether a table will be available once they do — limits the restaurant’s appeal as a date night option or for larger groups who want the certainty of having a place to sit.

    Even though the restaurant has been a financial success, according to Mitchell, he thinks Traveler’s Cart is missing out on revenue with its counter service model. “I think people order less at the counter. You may not order a cocktail, and you certainly won’t get back up and order more drinks,” he says.

    Switching to full service will also help the restaurant’s perceived value. With entrees mostly priced between $15 and $25, the restaurant may feel expensive relative to other fast casual restaurants. Once servers are added, Mitchell thinks diners will appreciate the value, particularly since its prices are about half of sister concept Traveler’s Table.

    “I feel like the food quality is outstanding for the price, but when it crosses that $20 or $30 threshold, people perceive it as pricey,” he says.

    Traveler’s Cart has other ways to enhance the value of its offering, such as its $18, three-course lunch that includes iced tea or a fountain drink. Happy hour, available Monday through Friday from 3-6 pm, includes $8 cocktails, $3 drafts, $8 small plates, and more.

    Along with the new service model, Travelers Cart is updating its menu with a number of new dishes. They include Thai chili queso, Baja shrimp tacos, salmon donburi bowl, chicken parmesan, and steak frites. The cocktail menu has also been refreshed with a Mexican espresso martini and a Tuk Tuk Old Fashioned, named for the vehicle that now sits in front of the restaurant’s entrance.

    Recently recognized by the Texas Restaurant Association as Restaurateurs of the Year for the Houston region, the Mitchells hope that these changes will lead to even more success. With the service style refined and the menu dialed in, they’re already looking for another location.





    Traveler's Cart food spread

    Photo by Andrew Hemingway

    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

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