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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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    news/restaurants-bars

    service switcheroo

    Street food-inspired Houston restaurant swaps counter service for servers

    Eric Sandler
    Nov 14, 2025 | 10:14 am
    Traveler's Cart food spread
    Photo by Andrew Hemingway
    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

    A globally-inspired Houston restaurant is making a big change to its service model. Traveler’s Cart will switch from counter service to full service beginning this Monday, November 17.

    When owners Thy and Matthew Mitchell opened Traveler’s Cart last year as a more casual sister concept to Traveler’s Table, their globally-inspired Montrose restaurant, they decided counter service would match the restaurant’s street food-inspired menu and lower price point. With a year of experience, they’ve decided full service — where diners sit down and order from a server — will improve the customer experience in a number of ways.

    First, they noticed that some of their online reviews go to great lengths to explain the ordering process. Moving to traditional table service will elimination that confusion.

    “We want to be like a great brasserie or izakaya where people come and enjoy food and drinks at a reasonable price,” Matthew Mitchell tells CultureMap. “There’s a lack of intuitiveness about the process right now. Almost a year in, we’re still having to explain where you go and how you order. That tells you we probably missed the mark.”

    He also recognizes that the inherent uncertainty of counter service — people are concerned about how long they’ll have to wait to order and whether a table will be available once they do — limits the restaurant’s appeal as a date night option or for larger groups who want the certainty of having a place to sit.

    Even though the restaurant has been a financial success, according to Mitchell, he thinks Traveler’s Cart is missing out on revenue with its counter service model. “I think people order less at the counter. You may not order a cocktail, and you certainly won’t get back up and order more drinks,” he says.

    Switching to full service will also help the restaurant’s perceived value. With entrees mostly priced between $15 and $25, the restaurant may feel expensive relative to other fast casual restaurants. Once servers are added, Mitchell thinks diners will appreciate the value, particularly since its prices are about half of sister concept Traveler’s Table.

    “I feel like the food quality is outstanding for the price, but when it crosses that $20 or $30 threshold, people perceive it as pricey,” he says.

    Traveler’s Cart has other ways to enhance the value of its offering, such as its $18, three-course lunch that includes iced tea or a fountain drink. Happy hour, available Monday through Friday from 3-6 pm, includes $8 cocktails, $3 drafts, $8 small plates, and more.

    Along with the new service model, Travelers Cart is updating its menu with a number of new dishes. They include Thai chili queso, Baja shrimp tacos, salmon donburi bowl, chicken parmesan, and steak frites. The cocktail menu has also been refreshed with a Mexican espresso martini and a Tuk Tuk Old Fashioned, named for the vehicle that now sits in front of the restaurant’s entrance.

    Recently recognized by the Texas Restaurant Association as Restaurateurs of the Year for the Houston region, the Mitchells hope that these changes will lead to even more success. With the service style refined and the menu dialed in, they’re already looking for another location.





    Traveler's Cart food spread

    Photo by Andrew Hemingway

    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

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    news/restaurants-bars

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