Ambiance, anyone? Enjoy the lovely back yard at U.S. Smith’s BBQ, Beer andGarden.Lucille's Houston/Flickr
The Pass promises creatively fun food, like these sesame noodles with uni andhamachi at a Pilot Light dinner with chefs Seth Siegel-Gardner and TerrenceGallivan.Photo by Ruthie Johnson Miller
The rolls are the way to go at Sushi Tora. Here's the nicely named BitchPreaze.Photo by Ruthie Johnson Miller
Stop by Etoile for lunch to fill up on things like this prosciutto sandwich.Photo by Ruthie Johnson Miller
Escargot away: Etoile in Uptown Park offers French classics.Photo by Ruthie Johnson Miller
If you try Elevation Burger, be sure to add the aged cheddar. It's better thanit looks.Photo by Ruthie Johnson Miller
New to Shady Acres is Crisp, which offers lunch specials like this mushroomcalzone.Photo by Ruthie Johnson Miller
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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