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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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    8 miles high

    United and Chef's Table recruit top Houston chef for premium inflight meal

    Eric Sandler
    Mar 20, 2026 | 3:30 pm
    Justin Yu Theodore Rex
    Courtesy of Thorough Fare
    Chef Justin Yu will represent Houston on United flights.

    United Airlines has a new initiative to lure travelers to fly its premium Polaris business class seating. Beginning August 1, travelers departing from 10 cities around the world — United hubs along with London, Tokyo, and São Paulo — may opt for meals created by some of the best chefs in the world through a new partnership with Chef’s Table, the acclaimed Netflix documentary series.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, and a new, still-unnamed restaurant in Montrose that’s slated to open this summer. A frequent traveler, Yu tells CultureMap that he jumped at the opportunity to work with United and Chef’s Table to create a premium meal that showcases Houston’s food scene.

    “There’s always something slightly unexpected about Houston and its food,” Yu explains. “The choice of asking me to be the chef very much represents that. As a native Houstonian, I am very rooted in the city, but always with something slightly unexpected with our food.”

    While the specific dishes won’t be revealed until closer to launch, Yu shared the creative direction that inspired his menu, which will include an appetizer, a salad, and an entree. Specifically, diners can expect to see Asian ingredients that reflect Houston’s diversity, just as they would on Theodore Rex’s menu.

    “I wanted that slightly Texan touch. To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered,” he says.

    Part of the consideration was creating flavors that would hold up well when served at 30,000 feet. The meal also needs to match the level of luxury that Polaris offers.

    “That use of ingredients that’s maybe something you don’t expect in an in-flight meal is something I thought about quite a bit. How do you introduce a deeper level of umami to the flavors, the possibility for a few local ingredients that are unique to the region.”

    Being included in the project puts Yu in some pretty prestigious company. The roster includes Michelin star holders such as Nancy Silverton (Osteria Mozza in Los Angeles), Jenner Tomaska (Esmé in Chicago), David Barzelay (two-star Lazy Bear in San Francisco), and Tomos Parry, whose London restaurant Mountain Yu cites as the one he’s most personally excited to visit.

    “Getting to know the other chefs has been really fantastic. I feel very blessed to be part of this project,” he says.

    Travelers who fly in the Polaris class enjoy a number of amenities, including all-aisle-access seating, lie-flat beds, and premium bedding by Saks Fifth Avenue. Since last year, United has been updating the seats with larger entertainment screens, sliding privacy doors, and tech upgrades like Bluetooth, wireless charging, and USB-C power outlets.

    "United's network spans many of the culinary capitals of the world, allowing us to authentically bring together acclaimed chefs from around the globe," said Andrew Nocella, chief commercial officer, United Airlines, in a statement. "Our collaboration with Chef's Table shows how we're leveraging our unique position as the world's largest airline* to deliver restaurant-quality moments in the sky. Our United Polaris international business class travelers are going to love the new dishes coming later this year."

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