new faces at BLT

Hot Heights bar reloads with award-winning bartender and acclaimed chef

One of Houston's best bars has loaded up with some major culinary talent. Better Luck Tomorrow announced that it has hired Sarah Crowl as head bartender and Michael O'Connor as executive chef.

Opened by Anvil owner Bobby Heugel and James Beard Award-winning chef Justin Yu (Theodore Rex) in 2017, Better Luck Tomorrow has been a hit since day one. The establishment combines a casual, welcoming atmosphere with approachable cocktails and an eclectic food that's been honed by Yu and a team of other chefs.

Better Luck Tomorrow has won a number of awards, including Bar of the Year in the 2018 CultureMap Tastemaker Awards and best new restaurant recognition from both Bon Appetit and Food & Wine.

“Justin and I have such distinct and broad experiences in this industry, and BLT is really our only place where we can lightheartedly explore these interests while still offering a comforting experience to guests,” Heugel said in a statement. “We think we’ve struck a chord with Houstonians that’s unique to our backgrounds both high- and low-brow.”

Hiring Crowl and O'Connor will allow Heugel and Yu to grow the concept from both a culinary and physical perspective. The owners have said that they intend to open a second location in the near future, although they haven't said where yet.

Crowl, who previously worked for Heugel at both Anvil and the short-lived all-day cafe Penny Quarter, comes to Better Luck Tomorrow via Rosie Cannonball, where she earned a CultureMap Tastemaker Awards Bartender of the Year nomination for her flavorful cocktails — both spirited and zero proof — that feature seasonal ingredients and Insta-worthy garnishes. She'll work alongside manager Anna Wilkins to further elevate the bar's cocktail offerings.

"Along with Houston, I love this bar," Crowl said. "I couldn’t be more excited to join this talented team and work with this company again. I am looking forward to playing a role in BLT’s evolution, and I hope to bring my mentorship and love for creativity to one of Houston’s favorite hangouts.”

O'Connor comes with a similarly impressive resume, having worked as the executive chef at acclaimed steakhouse Vic & Anthony's since 2014. He also worked for Bryan Caswell at both Reef and Stella Sola. The chef will work with Yu to develop a new lunch menu for Better Luck Tomorrow and also further refine the Tuesday night pasta specials and Wednesday steak night promotion.

"My 11 years at Vic & Anthony’s have been amazing because of team I’ve worked with and all we’ve accomplished," O'Connor said. "I will miss them all intensely, but going to work with Justin and Bobby brings me an opportunity to grow and learn in a place I already love. I’m really looking forward to cooking for my neighbors and being able to put more ‘me’ onto plates under expert guidance."

Crowl has already started working at Better Luck Tomorrow, while O'Connor begins next month. The chef tweeted that his last day at the downtown steakhouse will be November 15.

Bartender Sarah Crowl.

Photo by Julie Soefer

Bartender Sarah Crowl.

the-heights cocktails chefs

say hey to Hypsi

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

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.

Photo by Julie Soefer

Hypsi serves pasta and other Itaian-inspired dishes.

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