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    Food for Thought

    Brooklyn Athletic Club turns out to be a good neighbor: New hip restaurant playground pitches in

    Marene Gustin
    Marene Gustin
    Feb 5, 2013 | 11:24 am

    I hate my best friends.

    OK, that’s a little strong but I am really, really jealous of Jennifer Olin and her partner Dr. Emelike Agomo.

    I went over to see their new house the other day. It is an amazing 1925 home with a fireplace, big picture windows, original hardwood floors and all kinds of nooks and crannies that you would expect to find in a wonderful old home.

    It’s absolutely beautiful. But that’s not why I’m jealous.

    After the house tour we walked across the street, say, about 50 paces, and there we were on the patio of Brooklyn Athletic Club. Yes, the cool, hip new place the regulars call BAC with a mini croquet court, tables and fire pits out front and horseshoe, badminton, bocce courts, picnic tables and a new food truck out back.

    How cool is that to be able to walk out your front door and into a restaurant/bar/playground?

    “We love our neighbors,” chef Jeff Axline says. “We have regulars who just walk over here all the time. They bring the kids during the day on weekends and at night it turns into an adult playground.”

    We copped a table on the front patio and dived into the menu. Olin insisted we try the sweet potato gnocchi with caramelized mushrooms and apples, which was a great call. Then it was on to the humongous sandwiches with everyone sharing.

    "We have regulars who just walk over here all the time. They bring the kids during the day on weekends and at night it turns into an adult playground.”

    The Clubhouse burger is a two-hander with a little heat from a smear of jalapeno jam on a Slow Dough bun. Then there’s the smoked turkey breast sandwich with Brie and a green apple mayo and my personal favorite the FBLT. That’s a BLT where the T is a fried green tomato with a slathering of mayo that tastes like deviled eggs on toasted sourdough.

    All of which come with a cone of hand-cut fries perfectly seasoned. And there was a lovely bottle of wine involved in lunch. And lots of leftovers.

    All of this while watching a little child toss croquet balls on the court and, even though it was a sunny day, people huddled around a fire pit roasting marshmallows for s’mores.

    And conversation about how BAC is a real neighbor in this ‘hood.

    “We were starting to move in while they were getting the restaurant ready to open,” Olin says. “The motor on our gate wasn’t working yet and one day I came over to bring some things in and was struggling with the gate. All of a sudden this guy comes running over from the restaurant and helps haul it open. Then he introduces himself as Chef Jeff.”

    And that was the beginning of a beautiful friendship.

    “It’s so funny” Olin says. “Even recently, when BAC was up and running and they had customers, I was bringing in groceries and Chef Jeff came running over to help out. I just love him.”

    As lunch was wrapping up, Dr. Agomo showed up to join us. He settled in to eat the leftovers and get a fresh order of those fries. And both chef and partner Shepard Ross came over with salutations of “Hey, Doc!”

    Dr. Agomo is a big guy, with a big appetite. And he loves the food here.

    It will likely only get busier once the big luxury apartment complex going up across the street opens.

    “We eat here at least once a week,” he says.

    “Actually,” Olin adds, “I was out of town for a week and when I got back Ross told me Eme had eaten here every single night while I was gone.”

    But the bond goes beyond food. Both neighbors look out for each other, both places have multiple security cameras some of which point at each other. And then there’s the fact that Olin and Agomo weren’t aware of a homeless guy living behind their house until BAC’s valets told them about him.

    “His name is Shaggy Dog,” Axline says. “He’s harmless but we keep an eye on him since they moved into the house.”

    Apparently BAC has fit right into the neighborhood, becoming a good neighbor as well as a destination for drinks, food and fun. And it will likely only get busier once the big luxury apartment complex going up across the street opens.

    So maybe you should visit now, before it gets too crowded. Wait, it already is packed. But there’s always a little room in the BACyard at a picnic table even on the busiest nights.

    So even if you don’t live next door, get on over there and check this place out.

    Brooklyn Athletic Club. Yes, the cool, hip new place the regulars call BAC with a mini croquet court, tables and fire pits out front and horseshoe, badminton, bocce courts, picnic tables and a new food truck out back.

    Brooklyn Athletic Club, Houston Chapter, sign
    Brooklyn Athletic Club Facebook
    Brooklyn Athletic Club. Yes, the cool, hip new place the regulars call BAC with a mini croquet court, tables and fire pits out front and horseshoe, badminton, bocce courts, picnic tables and a new food truck out back.
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    say hey to Hypsi

    Houston chef's hip new Italian restaurant now open in Heights hotel

    Eric Sandler
    Dec 4, 2025 | 5:05 pm
    Hypsi restaurant food spread
    Photo by Julie Soefer
    Hypsi serves pasta and other Itaian-inspired dishes.

    A new Italian restaurant is now open in the Heights. Located within the newly opened Hotel Daphne, Hypsi marks chef Terrence Gallivan’s return to professional cooking in Houston.

    Known for his time as the co-execuive chef of The Pass and Provisions and owner of ElRo Pizza and Crudo, Gallivan brings strong culinary credentials to Hypsi. Although he isn’t known explicitly for Italian fare, he has significant experience making pizza, pasts, and other Italian-inspired dishes. After closing ElRo last year, the chef says that working for Bunkhouse Hotels, the Austin-based company that operates the Daphne, had a lot of appeal.

    “My wife and I always made it a point to stop at their places whenever we’re in Austin. They know how to make cool stuff,” Gallivan says.

    Hypsi’s menu includes updated takes on Italian fare begins with starters such as lamb meatballs, black truffle arancini, and Caesar salad. A selection of house-made pastas include squid ink radiatori with rock shrimp, butternut squash tortellini, and lumache with vodka sauce that gets a little heat from nduja. Entree choices include a roast chicken, pork Milanese, and roasted snapper with salsa verde.

    The restaurant is also open for breakfast during the week and brunch on the weekends with items such as a panatone waffle, frittata, and breakfast sandwich. Lunch will follow in January.

    “We took inspiration from tradition without being traditional,” Gallivan says. Later, he adds, “For me, it’s about balance. You try to please everybody. I want my mom to enjoy herself as much as a 25-year-old foodie. It’s important to hit as many marks as you can.”

    One of the restaurant’s signatures will be the mozzarella cart that rolls through its dining room. Gallivan says he’s sourcing a mix of both American and imported Italian cheeses that will rotate every week or two. The cheese is served with a range of pickled fruit and vegetables, olive oil, aged balsamic vinegar, focaccia, and more. Of course, seeing a cart immediately grabs diners’ attention, making them want whatever is on offer.

    “That’s the beauty of carts,” Gallivan says. “It’s a fun thing to do. I think sometimes we get a little too serious in restaurants. It’s supposed to be fun. People are here to enjoy themselves.”

    All that eating and drinking takes place in a dining room that’s inspired by Prohibition-era speakeasies, according to press materials. Details include blueberry lava stone on the bar, vintage velvet chairs, and custom Carimate dining chairs by Vico Magistretti. An outdoor patio features brick pavers, mosaic tables, and sculptures.

    Hypsi restaurant food spread

    Photo by Julie Soefer

    Hypsi serves pasta and other Itaian-inspired dishes.

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