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    Introducing Ready Room

    Prolific Heights restaurateur shakes up neighborhood with new musically inspired cocktail bar

    Eric Sandler
    Jun 22, 2018 | 10:53 am
    Houston Ready Room Heights Peter Clifton bar front
    Veteran Houston bartender Peter Clifton's menu represents Houston's six wards.
    Photo by Eric Sandler

    One of the Heights’ most prolific restaurateurs has quietly opened the neighborhood’s newest cocktail bar. Delicious Concepts owner Ken Bridge (Ritual, Lola, Republic Diner + Noodle Bar) has partnered with veteran Houston bartender Peter Clifton on the Ready Room, a new bar located next to Ritual.

    Named for a Houston dive bar where Bridge went to see live blues and jazz as a teenager (he met B.B. King there once), the Ready Room has a decidedly retro vibe with a decor that features wood-paneled walls, ceiling tiles that look like pressed tin, and vintage chandeliers.

    Clifton and general manager Cody Northcutt collaborated on the cocktail menu, which features different sections named in honor of Houston’s six historic wards. Drink names from each section are taken from a historic person or place associated with that ward.

    “We investigated the demographics, culture, and history of all the wards. We figured out it’d be a really cool idea to break the menu up into six wards, depending on what style of drink you got,” Clifton says. “It came with a story of you understanding what Ready Room was. It’s not really about us, but it’s also about the city.”

    The bar’s liquor selection starts with 64 bottles of liqueurs and amaros; it also includes an extensive collection of bourbon, global whisky, and just about any other spirit someone could possibly want, which is all part of the partners’ goal of providing the neighborhood with a welcoming space where someone could sip something neat, dive into a couple of cocktails, or even crack open a beer.

    True to its namesake, Ready Room will host musical performances on Fridays and Saturdays. A vintage piano sits in one corner, and Bridge says he wants to see jazz and blues performed in the space. The bar will start hosting performers in the next couple of weeks.

    “It was a big part of the concept for the Ready Room for me,” Bridge says. “Some of my favorite clubs and bars throughout the country have soloists or vocalists, some sultty jazz stuff, maybe a two piece with an upright bass. I love that.”

    Bridge and Clifton are quick to emphasize they’re not reinventing the wheels on successful cocktail bars, and they’re even quicker to reject any labels like “speakeasy” for the bar, which doesn’t have a sign or much of any indication from the outside of what patrons will find when they open the door. Still, it should be poised to find a niche as a more elegant alternative to some of the other options on White Oak.

    “I like to give my community what I think they want,” Bridge says. “I don’t like to put merit badges on me personally. I want people to have a good time and enjoy what we’ve done.”

    -----

    Ready Room; 2626 White Oak Street; Open daily from 4 pm to 2 am.

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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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