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    Houston's Hottest New Nightclub

    Houston's hottest new night club is designed to impress, with wraparound video and coveted spirits

    Eric Sandler
    Dec 15, 2015 | 12:26 pm

    It's almost midnight in the middle of the week, but VrSi shows no signs of slowing down. Even though it is only a friends and family preview ahead of the public debut the next night, a couple of hundred people arrive to get a first look at the Midtown nightclub from former Roak owners Jeff Barati and Andy Aweida.

    A friend opines that after only 90 minutes she already likes it better than Clé, the Midtown nightclub on Main Street that's made a splash since it opened this summer. Why not? Every aspect of VrSi (pronounced like Versailles) has been carefully designed to impress its patrons, particularly the wraparound video board that displays a constantly moving series of graphics that move with the music.

    "We wanted to have that Old World feel and create a New World experience," partner Lui Guzman tells CultureMap. "Instead of going with something that is safe, we wanted to step beyond our limits. Where we think we would stop because something was too gaudy, we went beyond that."

    Guzman and Barati see VrSi as different from Roak, a sprawling space that was well-known for its pool but found itself embroiled in controversy before closing to make way for an upcoming Kirby Complex mixed-use development.

    "We’re more focused on service. We’re much more focused on the finishes," Guzman says. "Our crowd over the years keep getting older as we’ve gotten older. I think they appreciate the finer things and what we’ve given them here."

    For examples, patrons who order champagne have it presented by at least two gold cocktail dress-wearing servers who arrive with the bottle and sparklers. Creating that sense of occasion is at the heart of the experience, because the prices aren't cheap. A bottle of Veuve Clicquot Yellow Label costs $250 while more expensive Dom Perginon 2004 Luminous costs $1,000.

    Partner Steven Salazar, whose resume includes stints at Kata Robata and Anvil, has helped curate the wine list and spirits list. Of course, it includes the usual vodkas (Ketel One, Stolichnaya, etc), but Salazar has also sought out more boutique spirits like Tequila Ocho ($450), Ron Zacapa 23-year old rum ($450) and E.H. Taylor single barrel bourbon ($850).

    A highly coveted bottle of black tot rum, the spirit issued to British sailors until 1970, lists for an astonishing $6,000. Salazar's influence extends to the cocktails, which will use Topo Chico mineral water, Fever Tree club soda and freshly squeezed juices rather than a soda gun or mixes.

    Those who purchase bottles get access to the tables, which provide the prime spots to see and be seen. While asking about minimums is never a good idea in this world, VrSi offers two different $1,500 packages, one with Belvedere vodka and three bottles of Clicquot Yellow Label and another with Makers Mark bourbon and two bottles of Clicquot La Grande Dame, that are designed to keep a party of eight satisfied for an evening.

    Securing a table requires a reservation, which can be tricky for newcomers. VrSi doesn't have a website (but is on Facebook). It may sound a little old fashioned, but Barati and Guzman prefer to know their customers in advance. They attribute their success to their ability to provide a respite from reality.

    "Rarely will there be a table that we don’t have some sort of relationship with them. If the individual isn’t someone we know, they were probably referred to us by someone we know," Guzman says.

    "We will have a door fee," Barati adds. "The focus is on getting reservations and getting tables. It’s always more fun when you’re with your friends. It’s always more fun when you get to meet others. What we do is we offer the opportunity to meet others while you have your friends."

    Speaking of door fees, keeping an eye on who comes in is one of Guzman's responsibilities. While he demurs when asked about whether VrSi will publish its dress code, he says he knows what he's looking for when it comes to letting people inside.

    "If someone has a certain demeanor, that’s what we’re looking for. If someone has had too much to drink, it doesn’t matter who it is. That goes against what we do," he says. "We want to keep a safe environment. That’s very important to us."

    Hopefully that combination of intelligence and experience allows VrSi to avoid the controversy that's surrounded Midtown nightclub Gaslamp; three African American attorneys accused that club of violating federal non-discrimination laws when bounced told them to pay a coverage charge they did not seek from white patrons. They filed a lawsuit seeking monetary damages from the club in October.

    Of course, those seeking a more inexpensive experience may want to consider Wooster's Garden, which is another property in the group's portfolio. The Midtown bar features a diverse selection of wine, beer and spirits without a door fee, a dress code or a valet stand. During the week, one might even find Guzman or Barati speaking to customers. Seems like a good way to get to know them.

    VrSi is Midtown's newest nightclub.

    VrSi Interior
    Photo by Eric Sandler
    VrSi is Midtown's newest nightclub.
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    Oscars of the Food World

    Houston earns 6 finalist nominations in the 2026 James Beard Awards

    Eric Sandler
    Mar 31, 2026 | 10:20 am
    Ope Amosu headshot
    Courtesy of Chopd & Stewd
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    Houston had an impressive showing in the next round of the 2026 James Beard Awards. Of the city’s 12 semifinalist nominations, four have been named finalists in the nationwide categories as well as two for Best Chef: Texas. The six total nominations are two more than the four that Houston chefs and restaurants earned in 2025.

    Here are all of the nominees in the national categories:

    • Emerging Chef: Adrian Torres, Maximo (Houston)
    • Best New Restaurant: Agnes and Sherman (Houston)
    • Outstanding Professional in Beverage Service: June Rodil, March (Houston)
    • Outstanding Pastry Chef or Baker: Tavel Bristol-Joseph, Nicosi (San Antonio)
    • Outstanding Pastry Chef or Baker: Maggie Huff, Lucia (Dallas)
    • Outstanding Restaurateur: Hugo Ortega and Tracy Vaught, H-Town Restaurant Group (Houston)
    • Outstanding Restaurant: Mixtli (San Antonio)

    The nominees for Best Chef: Texas include three people from Houston. Here are all of the nominees in the category:

    • Ope Amosu, ChòpnBlọk (Houston)
    • Evelyn Garcia and Henry Lu, JŪN (Houston)
    • Scott Girling, Osteria il Muro (Denton)
    • Gabe Padilla and Melissa Padilla, Cafe Piro (Socorro)
    • Finn Walter, The Nicolett (Lubbock)

    Along with the finalist announcement for its Restaurant and Chef Awards, the James Beard Foundation announced that the Houston-based Southern Smoke Foundation will be an Impact Award honoree. According to the foundation, the Impact Awards "recognize achievements by individuals and/or organizations who are actively working to push for standards that create a more equitable, sustainable, and economically viable restaurant industry and food system for producers, workers, and consumers alike."

    In the semifinalist round, Houston led the way among Texas cities with 12 nominations. Austin earned nine nominations, followed by eight in Dallas and seven in San Antonio. Last year, Houston had four finalist nominations, including Thomas Bille of Belly of the Beast in Spring, who won Best Chef: Texas.

    Notably, all of the Texas nominees are first-time finalists, except for Hugo Ortega, who won Best Chef: Southwest in 2017. March, the restaurant June Rodil leads as the CEO of Goodnight Hospitality, earned a finalist nomination in 2025 for Outstanding Wine and Other Beverages Program. Bristol-Joseph has earned significant national recognition from other groups, including a Food & Wine Best New Chef Award in 2020 and a Michelin star for Nicosi. Mixtli also holds a Michelin star.

    Considered the Oscars of the food world, the James Beard Foundation announced the finalists for its Restaurant and Chef Awards on Tuesday, March 31. The awards recognize excellence by chefs and other culinary professionals in a wide range of categories ranging from Outstanding Chef to Best New Restaurant. Last year, the James Beard Foundation added three new categories to recognize the beverage side of hospitality: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.

    Winners must also have “demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the organization’s website.

    The awards also include media categories that will be announced on May 6. The Restaurant and Chef Awards ceremony will be held at the Lyric Opera of Chicago on June 15.

    Ope Amosu headshot
    Courtesy of Chopd & Stewd
    Ope Amosu is participating in the James Beard event.
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