Issue link: http://papercitymagazine.uberflip.com/i/1542302
A 2017 vote to repeal the dry law in the Houston Heights, along with the requirement that restaurants and bars must operate as private social clubs in order to serve alcohol, was the inspiration for Hotel Daphne's cozy new restaurant and lounge, Hypsi, which was created hot on the heels of another Bunkhouse Hotel property, Hotel Saint Augustine and Perseid restaurant, which opened a year ago in the Montrose area. Inside the chic restaurant and adjoining bar, designed in-house by Bunkhouse, vintage Gerli chairs upholstered in velvet pull up to cozy stone- topped tables atop hand-woven rugs and chevron-style hardwood flooring. The intimate bar is finished in a blueberry lava stone and fronted with burl wood; nearby, a plush dark blue sofa faces the hearth, where a roaring fire warms the space. On a pretty day, you can dine outdoors in the adjoining courtyard, festooned with playful Gubi patio furniture and found sculpture. Drawing diners to Hypsi is one of the most notable chefs in the city, Terrence Gallivan. His CV includes Michelin stars, James Beard nods, and time honing his craft at lauded New York City eateries (The Modern, Aureole, Gordon Ramsay at The London Hotel), not to mention back home at his much-adored former Houston eateries The Pass and Provisions and Elro Pizza & Crudo. At Hypsi, Gallivan blends local Gulf Coast ingredients with Italian sensibility. He also curated the By Laurann Claridge. Photography Julie Soefer. The New Inside the Stunning Hotel Daphne Hypsi Restaurant From top: Cavatappi and Lumache alla Vodka. The dining room, with a painting on loan from Texas artist Matt Kleberg until he completes his Hypsi commission this spring. Dining room with vintage Gerli chairs covered in velvet. Italian-leaning wine list, along with GM Fred Jones. If you're starting with cocktails, try the classic whiskey sour with an infusion of Calabrian pepper jelly ($16) — perfect to sip alongside pillow-soft focaccia, made in-house, and coupled with either DOP- graded buffalo mozzarella or burrata served from the mobile mozzarella cart. We choose the burrata, sprinkled with Maldon salt and cracked