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    Traffic Nightmare

    San Felipe construction project causes big drop in business, restaurateur complains

    Eric Sandler
    Sep 27, 2013 | 6:11 pm

    The San Felipe bridge closure is causing more than traffic nightmares for anyone trying to get from River Oaks to the Galleria. The construction project is also causing a severe drop in business for Houston institution Ouisie's Table.

    "We dropped more than 50%," general manager Wafi Dinari tells CultureMap. "We had an 80-person breakfast that canceled. They didn't want to deal with the traffic."

    What's Dinari's advice to customers desperate to get their fill of Ouisie's signature chicken fried steak? "Bear with me," he says.

    Part of the problem is the lack of communication from anyone associated with the project, Dinari says. "It is frustrated that the communication is so poor . . . We don't know what's going to happen." While the project is scheduled to be completed in two weeks, Dinari says that he's looked at the tracks and doesn't see much progress.

    Making matters worse are Harris County Constable patrols who are trying to keep traffic out of the neighbor at the expense of the businesses, Dinari says. One constable blocked all traffic from proceeding westbound on San Felipe past Willowick. Dinari admits that he "got frustrated" with the constable who blocked diners from getting to the restaurant and says that one patron even shouted obscenities at him. Customers who try to access the restaurant via side streets have been cited for speeding.

    Eater reports that the opening for the second location of Heights restaurant Liberty Kitchen in the former Vida Tex-Mex space on San Felipe just down the street has also been delayed by the construction, but a representative declined to comment on the accuracy of that report.

    CultureMap contacted the Harris County Flood Control District; a representative provided a statement that the project is still on track. It reads,

    The Flood Control District expects to complete construction on the San Felipe Street bridge . . . by the end of the projected 14-day construction schedule, so that would put the reopening of the street to traffic at that location on Monday, Oct. 7, weather permitting. We do regret any inconvenience caused to local residents, businesses and the traveling public, and appreciate their patience during this much needed project."

    Ouisie's has a 32-year history, so this temporary disruption likely won't have a permanent affect on the restaurant. Still, Dinari notes that neither his landlord nor the city offer any sort of discount on rent or taxes during the construction. What's his advice to customers desperate to get their fill of Ouisie's signature chicken fried steak?

    "Bear with me," he says.

    Ouisie's Table has seen a 50% drop in business since construction closed San Felipe at the railroad tracks.

    Ouisie's Table restaurant front exterior day
    Google Maps
    Ouisie's Table has seen a 50% drop in business since construction closed San Felipe at the railroad tracks.
    unspecified
    news/restaurants-bars

    in like the rose

    Mimo duo open tiny Italian sandwich and gelato shop in Houston's East End

    Eric Sandler
    Apr 29, 2026 | 5:52 pm
    La Rosa Fernando Rios Mike Sammons
    Photo by Eric Sandler
    Chef Fernando Rios and Mike Sammons recently opened La Rosa.

    When sommelier Mike Sammons and chef Fernando Rios teamed up to open their East End Italian restaurant Mimo in 2023, they did so by serving sandwiches that eventually went away once the restaurant moved to only being open for dinner with full service.

    Thankfully, the sandwiches are back at La Rosa, the duo’s new sandwich restaurant that, like Mimo, is located in the East End’s Tlaquepaque Market shopping center. Currently, it’s open Tuesday-Sunday with sandwiches for lunch (12-3 pm) and gelato until the early evening.

    “I have always wanted to do a sandwich shop. That’s always been a weird dream since an experience I had in Italy when I was younger,” Sammons tells CultureMap. “Even back in the days at 13 Celsius, that was a big driver for the mortadella sandwich we still do there.”

    La Rosa’s menu is as compact as its space, which has four indoor tables, a little dining counter, and a couple of outdoor tables. It consists of three sandwiches:

    • Mortadella, with fior di latte, arugula, pesto di pistachio, mostarda, and garlic aioli
    • Formaggio, a vegetarian sandwich with corn and zucchini fritters, arugula, pesto di pistachio, mostarda, and garlic aioli
    • A daily special that, on April 29, was made with bresaola, pecorino, horseradish crema, capers, arugula, and lemon.

    La Rosa Fernando Rios Mike Sammons

    Photo by Eric Sandler

    Chef Fernando Rios and Mike Sammons recently opened La Rosa.

    “We R&D’ed the hell out of them,” Sammons says about the sandwiches. “I can’t tell you how many mortadellas we’ve tasted and how many different kinds of fior di latte. Even the way we do the pesto di pistachio — dry as a bone or super wet with lots of olive oil.”

    Alright, Mike, explain how nerdy you and chef got with the ingredients in the mortadella sandwich.

    “First of all, when it comes to the mortadella, you have to be able to cut it so thinly you can look through it. It has to have a certain integrity and still have bite to it,” he explains. “The fior di latte has to be creamy and snappy. You have to be able to crush it flat so it oozes all over the sandwich. The pesto di pistachio has to have a real presence of raw pistachio.”

    The duo applied a similar discipline to finding the right platform for La Rosa’s sandwiches. Sammons says he and Rios tried all kinds of bread, eventually settling on a telera roll from Houston favorite El Bolillo.

    “It’s more of a vessel. Bread is always the star of a sandwich, but we want the star of the show to be almost a little hidden, like an uncelebrated special guest,” he says. “It’s crisp and crunchy with a toothsome bite that’s light and airy in the middle. It holds everything together but doesn’t dominate.”

    Similarly, they’re sourcing gelato from Houston’s SweetCup Gelato. Sammons says he tried multiple vendors, but Sweet Cup’s lemon sorbet is the one flavor that most reminded him of Italy. In addition to classics like pistachio, chocolate, and strawberry, chef Rios can work with Sweet Cup on flavors that will be exclusive to La Rosa.

    Rios is already rotating the specials. The opening weekend’s meatball sandwich quickly gave way to this week’s bresaola. Diners have plenty to look forward to, including favorites from the old days like Italian beef and chicken parm.

    Sammons has some aspirations, too. He plans to add beer and wine to the current non-alcoholic offerings of soda and sparkling water.

    The little shop has been surprisingly busy, he adds.

    “We sold out Sunday, which was unexpected,” Sammons says. “If we keep doing that, we’ll make more. So far, everyone has been supportive. I’m really excited. I think it’s going to be great.”

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