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    You control destiny

    Breaking down the second round of Final Four restaurant challenge: We've gotnailbiters!

    Sarah Rufca
    Feb 18, 2011 | 3:49 pm
    • Only one restaurant — and chef crew — will emerge from the Big Dance RestaurantChallenge.
    • Have you updated your bracket?

    If you thought the first round of The Big Dance Restaurant Challenge had some epic battles, just look at how round two is shaking out.

    The Sweet 16 that advanced are going head to head, and this time more than pride is on the line — in addition to the ultimate bracket winner chosen by voters (like you!), judges will pick three other restaurants to represent Houston at The Big Dance Concert Series from the top eight in this challenge. A victory in this round puts a restaurant in the running to serve food at the Final Four's outdoor party, no matter what happens afterwards, so don't forget to vote for your favorites (remember, you can vote once per day).

    I've earned a pretty abysmal record trying to pick winners in the first round, but here's how I see the matchups shaking down.

    Arturo's Uptown Italiano vs. Sylvia's Enchilada Kitchen

    Based on first round wins, one might expect Arturo's to own this match, considering it rolled to the largest victory margin of any restaurant in round one and Sylvia's beat Cadillac Bar at the proverbial buzzer.

    But the fight between Arturo's comfortable Italian favorites and Sylvia's relaxed Mexican standards may come down to which cuisine is more popular. This still being Texas, I'll give a slight advantage to Sylvia's.

    At the half: As of late Friday afternoon, with this round running until 2:59 p.m. Monday, Sylvia's held a 53 to 47 percent lead.

    Chili's vs. Del Frisco's Double Eagle Steakhouse

    Quality versus quantity: If Chili's wins this, it'll be the upset of the century. Chili's might be a global institution, but we'll take the masculine, luxury-laden Del Frisco's steakhouse over it any day.

    At the half: The favorite holds a comfortable 61-39 percent lead over Chili's, but this underdog can't be counted out.

    Gigi's Asian Bistro vs. The Tasting Room

    There are so many factors to consider here. Dumplings or wine flights? Drunken chicken or goat cheese fritattas? Eating under cherry blossoms or while a flamenco guitarist plays?

    I've already given a nod to one giant Galleria establishment, so I'll change it up and join Team Tasting Room.

    At the half: Gigi's trials by eight percentage points.

    House of Blues vs. Mockingbird Bistro

    You know how during March Madness there always seems to be one No. 1 seed that gets gifted with a relatively clear path to the Final Four? I think in the Restaurant Challenge that lucky (but deserving) seed is Mockingbird Bistro. The River Oaks-area favorite should have an upper hand over the House of Blues, and from there, who knows.

    At the half: So much for easy! House of Blues leads 54 percent to 46 percent.

    Maggiano's Little Italy vs. Quattro

    An upscale Italian face-off! Maggiano's has the advantage of a premium, hard-to-miss space near the Galleria, while Quattro is hidden on the second floor of the Four Seasons. I love the big, stick-to-your-bones Italian-via-New York dishes at Maggiano's, but the light touch and straight-from-Florence flavors at Quattro earn my vote.

    At the half: Maggiano's is up 53-47 percent.

    Niko Niko's vs. Ninfa's on Navigation

    The gyros and fries at Niko Niko's are a force to be reckoned with (and so popular there's virtually no competition inside the Loop). But I strayed from Ninfa's last time and I won't do it again — those burgers and the famous Tacos a la Ninfa have too strong a hold on me.

    Ouisie's Table vs. Sullivan's Steakhouse

    Classics in different ways, Sullivan's cultivates a swank Rat Pack vibe, while Ouisie's functions more like a grande dame of Houston dining, with elegant Southern comfort food and pretty patios. My pick: Ouisie's.

    At the half: Sullivan's 55 percent to 45 percent.

    Max's Wine Dive vs. Molina's Cantina

    These Washington Avenue neighbors are accustomed to fighting for valet parking space, but now they are fighting for a trip to the Elite Eight. Molina's has nearly 70 years of history and a famous Jose's dip, but I predict a Max's win.

    At the half: Max's Wine Dive is up 54 percent to 46 percent.

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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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