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    a really good week

    Houston's favorite restaurants pitch in with new mental wellness dining and drink event

    Holly Beretto
    Oct 5, 2022 | 12:22 pm
    Eight Row Flint zero-proof cocktails
    Eight Row Flint will serve up zero-proof cocktails.
    Photo by Christina Ramey

    Some of Houston’s best-known restaurants are taking part in WellWeek, a themed event designed to raise funds and awareness for mental health support for hospitality industry workers.

    Running through October 15, the initiative challenged Bayou City restaurants to create zero-proof cocktails and desserts, and donate $1 from the sale of each to the WellWeek fund.

    Axelrad, Backstreet Cafe, Blood Bros. BBQ, Caracol, Coltivare, Eight Row Flint, Fat Cat Creamery, Giacomo’s, Hugo’s, Indianola, Lucille’s, and Oporto are just some of the Houston eateries who’ve added items to their menus for this cause.

    Diners can stop in at any of these locations and order the WellWeek-themed items, knowing they’re helping the hospitality industry take care of its own. Check out the full list here.

    Funds raised from the initiative will be shared with several nonprofit entities, including IHWSH, a woman-led organization that raises awareness about the need for better health in the food and beverage industry; Southern Smoke Foundation, which provides emergency funds for hospitality workers and offers mental health to workers and their families; the Houston Recovery Center, which provides care for individuals affected by substance use; and the Montrose Center, group, family and individual counseling services, regardless of ability to pay, with an expertise in care and support of the LGBTQ community.

    “In my career, I have felt at times that my work environment was not supportive of my mental health,” said Tina Marie Brackett, co-chair of this year’s WellWeek event. “Although many of us will say that mental health is important, very few of us know how to prioritize mental well-being - our own and our employees’. We want to shift the conversation from scary statistics to real solutions and practices that support mental health in the workplace.”

    WellWeek offers mental health training sessions for restaurant hourly staff and management. Among the topics covered this year are how to help employees and colleagues experiencing mental health crises, how to recognize triggers and signs of anxiety, and resources for mental health care. There are also events for industry workers, including yoga in the park.

    “I have lost too many friends and colleagues to depression and substance abuse, all of which intensified during the pandemic,” said Lindsay Rae Burleson, WellWeek 2022 co-chair, and principal creator of the new IHWSH Ambassador program. “This year’s campaign will focus on the programs available to our community and the ways our community is fighting for change. Zero proof is a growing, positive movement for bars and restaurants to embrace. And with worker shortages, it just makes sense to make more efforts to keep the people that you’ve trained healthy, to give them support to stay well.”

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    say hey to Hypsi

    Houston chef's hip new Italian restaurant now open in Heights hotel

    Eric Sandler
    Dec 4, 2025 | 5:05 pm
    Hypsi restaurant food spread
    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.

    Hypsi restaurant food spread

    Photo by Julie Soefer

    Hypsi serves pasta and other Itaian-inspired dishes.

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