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    Houston's Hottest New Nightclub

    Houston's hottest new night club is designed to impress, with wraparound video and coveted spirits

    Eric Sandler
    Dec 15, 2015 | 12:26 pm

    It's almost midnight in the middle of the week, but VrSi shows no signs of slowing down. Even though it is only a friends and family preview ahead of the public debut the next night, a couple of hundred people arrive to get a first look at the Midtown nightclub from former Roak owners Jeff Barati and Andy Aweida.

    A friend opines that after only 90 minutes she already likes it better than Clé, the Midtown nightclub on Main Street that's made a splash since it opened this summer. Why not? Every aspect of VrSi (pronounced like Versailles) has been carefully designed to impress its patrons, particularly the wraparound video board that displays a constantly moving series of graphics that move with the music.

    "We wanted to have that Old World feel and create a New World experience," partner Lui Guzman tells CultureMap. "Instead of going with something that is safe, we wanted to step beyond our limits. Where we think we would stop because something was too gaudy, we went beyond that."

    Guzman and Barati see VrSi as different from Roak, a sprawling space that was well-known for its pool but found itself embroiled in controversy before closing to make way for an upcoming Kirby Complex mixed-use development.

    "We’re more focused on service. We’re much more focused on the finishes," Guzman says. "Our crowd over the years keep getting older as we’ve gotten older. I think they appreciate the finer things and what we’ve given them here."

    For examples, patrons who order champagne have it presented by at least two gold cocktail dress-wearing servers who arrive with the bottle and sparklers. Creating that sense of occasion is at the heart of the experience, because the prices aren't cheap. A bottle of Veuve Clicquot Yellow Label costs $250 while more expensive Dom Perginon 2004 Luminous costs $1,000.

    Partner Steven Salazar, whose resume includes stints at Kata Robata and Anvil, has helped curate the wine list and spirits list. Of course, it includes the usual vodkas (Ketel One, Stolichnaya, etc), but Salazar has also sought out more boutique spirits like Tequila Ocho ($450), Ron Zacapa 23-year old rum ($450) and E.H. Taylor single barrel bourbon ($850).

    A highly coveted bottle of black tot rum, the spirit issued to British sailors until 1970, lists for an astonishing $6,000. Salazar's influence extends to the cocktails, which will use Topo Chico mineral water, Fever Tree club soda and freshly squeezed juices rather than a soda gun or mixes.

    Those who purchase bottles get access to the tables, which provide the prime spots to see and be seen. While asking about minimums is never a good idea in this world, VrSi offers two different $1,500 packages, one with Belvedere vodka and three bottles of Clicquot Yellow Label and another with Makers Mark bourbon and two bottles of Clicquot La Grande Dame, that are designed to keep a party of eight satisfied for an evening.

    Securing a table requires a reservation, which can be tricky for newcomers. VrSi doesn't have a website (but is on Facebook). It may sound a little old fashioned, but Barati and Guzman prefer to know their customers in advance. They attribute their success to their ability to provide a respite from reality.

    "Rarely will there be a table that we don’t have some sort of relationship with them. If the individual isn’t someone we know, they were probably referred to us by someone we know," Guzman says.

    "We will have a door fee," Barati adds. "The focus is on getting reservations and getting tables. It’s always more fun when you’re with your friends. It’s always more fun when you get to meet others. What we do is we offer the opportunity to meet others while you have your friends."

    Speaking of door fees, keeping an eye on who comes in is one of Guzman's responsibilities. While he demurs when asked about whether VrSi will publish its dress code, he says he knows what he's looking for when it comes to letting people inside.

    "If someone has a certain demeanor, that’s what we’re looking for. If someone has had too much to drink, it doesn’t matter who it is. That goes against what we do," he says. "We want to keep a safe environment. That’s very important to us."

    Hopefully that combination of intelligence and experience allows VrSi to avoid the controversy that's surrounded Midtown nightclub Gaslamp; three African American attorneys accused that club of violating federal non-discrimination laws when bounced told them to pay a coverage charge they did not seek from white patrons. They filed a lawsuit seeking monetary damages from the club in October.

    Of course, those seeking a more inexpensive experience may want to consider Wooster's Garden, which is another property in the group's portfolio. The Midtown bar features a diverse selection of wine, beer and spirits without a door fee, a dress code or a valet stand. During the week, one might even find Guzman or Barati speaking to customers. Seems like a good way to get to know them.

    VrSi is Midtown's newest nightclub.

    VrSi Interior
    Photo by Eric Sandler
    VrSi is Midtown's newest nightclub.
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    where's eric eating

    CultureMap editor's 10 favorite dishes at Houston restaurants in November

    Eric Sandler
    Dec 2, 2025 | 5:13 pm
    Charm Taphouse & BBQ
    Photo by Eric Sandler
    Try the sausages at Charm Taphouse & BBQ.

    November’s dining adventures across Houston consisted of only a couple of new restaurants, an upscale, contemporary Chinese restaurant in River Oaks; an ambitious neighborhood eatery in Garden Oaks; and a buzzy barbecue spot on the border of Conroe and The Woodlands.

    The month also provided me with an opportunity to visit a veteran chef in his new home, catch up one of the city’s new additions to the Michelin Guide, and sample a po’ boy from the rising star chef behind Houston’s hottest new burger joint.

    As a reminder, this list isn’t ranked. I liked all of these dishes for different reasons.

    Here are my favorite dishes I ate at Houston-area restaurants in November.

    Lobster Fettuccine at State of Grace
    Chef Ryan Lachaine is off to a strong start as the executive chef of the River Oaks restaurant. The lobster fettuccine — pasta made in-house, of course — features a generous portion of seafood along with a lobster-infused sauce americane. In addition to a couple of Riel favorites, the caviar tots and the butter burgers, he’s also introduced a cheese fondue that matches the menu’s Continental-influenced, retro vibe.

    Birria Beef Pacchei at Lazy Lane
    The newly opened Garden Oaks restaurant is putting a Houston spin on classic Mediterranean dishes. In this entree, house made pasta is paired with braised beef cheek, radishes, salsa verde, and herbs, turning the building blocks of barbacoa tacos into a form that fits the ambitious neighborhood restaurant. Other highlights from the meal included Spanish meatballs and crispy skin ocean trout over beet risotto.

    Deviled Crab at Credence
    One of the 14 Houston restaurants added to the Michelin Guide for 2025, the live fire restaurant near Memorial City Mall serves this dish instead of a crab cake. Blue crab meat gets sauteed in smoky tomato butter for a bite that’s sweet, smoky, and satisfying. Pair it with the grilled snapper for the full Gulf Coast seafood experience.

    Peking Duck at Maison Chinoise
    This contemporary Chinese restaurant from the company behind Toulouse and Lombardi Cucina Italiana is already winning fans in River Oaks. The Peking duck, a speciality of chef Jordan He, delivers tender meat, crispy skin, and paper-thin crepes that are worthy of any version served around town. Pair it with some of the restaurant’s extensive dumpling selection for the full experience.

    Branzino at Okto
    Chef Yotam Dolev recently updated the menu at this Mediterranean-influenced Montrose restaurant. Seared to achieve a crispy skin, the flakey white fish sits in a tomato-gazpacho broth with fennel and olives. Don’t miss the signature frena bread and Greek salad.

    Shrimp Po’ Boy at Boo’s Burgers
    One perk of moving from pop-up to brick-and-mortar is that it allows Boo’s Burgers chef-owner Joseph Boudreaux to indulge creative impulses such as a rotating Friday fish special that’s currently this sandwich. Loaded with a generous serving of crispy, well-fried shrimp, the sandwich is simply dressed shredded lettuce, tomato, and the chef’s smoky burger sauce. Get it before Boudreaux moves on to another special.

    Veal Piccata at Fielding’s River Oaks
    The River Oaks restaurants is fond of fusion flavors, and its take on veal piccata is no exception. Instead of the usual lemon-caper sauce, Fielding’s serves its veal in a richer mushroom cream sauce with fall-friendly caramelized apples and creamed spinach. It’s a heartier take on the classic that’s well-suited to winter’s recent arrival.

    Barbecue at Charm Taphouse & BBQ
    Thai fare meets Texas at this restaurant on the border of The Woodlands and Tomball. The house made sausages are a standout, particularly the beef-and-basil and German hotlink, particularly when dipped in the restaurant’s tangy nam jim jaew. While the brisket and ribs could’ve used a little longer in the smoking, a weekend prime rib special with a crispy crust and well-rendered fat already has me contemplating a return visit.

    Shrimp Tacos at Cochinita & Co.
    At this restaurant in the East End, plump shrimp are paired with a sweet and spicy pineapple pico and a morita aioli, then wrapped in house made corn tortillas. Good ingredients and precise execution — the shrimp are cooked gently enough to retain a springy texture and mild sweetness — make them some of my favorite tacos in Houston. A side of the vegetarian black beans make for a tasty companion.

    Tonkotsu Gachi at Japanese Ramen Gachi
    Influenced by Shawn the Food Sheep, I visited the two-year-old Med Center-area restaurant for dinner. The signature tonkotsu features a well-seasoned, milk-colored broth with deep pork flavor and major umami punch. Paired with some karaage it made for a very satisfying dinner — just be aware that the Food Sheep’s flock may overwhelm the restaurant’s ability to serve diners quickly.



    Charm Taphouse & BBQ

    Photo by Eric Sandler

    Try the sausages at Charm Taphouse & BBQ.

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