up in the sky

Decadent new see-and-be-seen restaurant opens in Uptown with nightlife vibe and French-Japanese fare

Houston has never seen a restaurant quite like Ciel. Opening near River Oaks District this Friday, December 16, the restaurant mixes a high level of culinary ambition with a high energy, see-and-be-seen atmosphere.

Partners Ryan Henry, Adel Sadek, and Fasl Ty have created a stylish, 8,000-square-foot restaurant that’s inspired by the coastline of the Côte d’Azur. Named for the French word for “sky,” the interior features a 360-degree Barrisol Mirror ceiling fixture — the first in Houston, according to a release – that also helps with the room’s sound levels. Other interior details include imported Italian porcelain floors and marbled tables, blue velvet booths, and a hand-painted statue of Zeus.

A representative couldn’t provide specific detail on the nightlife aspects of Ciel’s experience, but stated that diners should expect pop-up performances throughout the evening that could include singers or dancers. A DJ booth adds to the high energy atmosphere.

The restaurant seats 240 people inside, including 14 at its 35-foot, marble-topped bar, and offers a 40 person private dining room. Its 140 seat patio will open in the spring.

Turning to the menu, the restaurant offers an upscale mix of French and Japanese-inspired dishes. Meals at Ciel could begin with either nigiri or maki rolls such as king crab nigiri with black truffle, wagyu beef and lobster roll, or salmon belly nigiri with smoked trout roe. Shareable plates include karaage, tuna and salmon tartare, and grilled octopus.

The French side of the menu shows in the entrees and side dishes. Choices include wild mushroom risotto, chicken with roasted mushrooms, and ribeye with bone marrow custard and Bordelaise. Pair them with smoked mac and cheese, asparagus with yuzu bernaise, roasted Brussels sprouts, and more.

Leading the kitchen is executive chef Joseph Geiskopf. A veteran of Los Angeles restaurants such as Red Medicine and Vespertine, he brings a focus on sourcing both high quality and sustainable ingredients that’s reflected in Ciel’s use of beef from Texas ranch Dean and Peelers, free range Jidori chicken, and non-GMO caviar.

“CIEL is an alluring, elegant and festive space designed for an impeccable dining, gathering and entertaining experience in Houston,” Sadek said in a statement. “We painstakingly selected every detail in the interior to create a space built for unstuffy fine dining with exceptional cuisine, stylish presentations, and beautiful art not found anywhere else in the city that will feel like a portal to a glamorous, fun-filled European getaway.”

Ciel is open for dinner Wednesday-Sunday. It is located at 4411 San Felipe Rd.

Photo by Julie Soefer

Ciel offers a selection of maki and nigiri.

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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