{"id":433859,"date":"2025-12-08T18:54:16","date_gmt":"2025-12-08T18:54:16","guid":{"rendered":"https:\/\/www.europesays.com\/us\/433859\/"},"modified":"2025-12-08T18:54:16","modified_gmt":"2025-12-08T18:54:16","slug":"eclectic-comfort-food-restaurant-to-shutter-after-21-years-in-houston","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/433859\/","title":{"rendered":"Eclectic comfort food restaurant to shutter after 21 years in Houston"},"content":{"rendered":"

A new Italian restaurant is now open in the Heights. Located within the newly opened Hotel Daphne<\/a>, Hypsi<\/strong><\/a> marks chef Terrence Gallivan\u2019s return to professional cooking in Houston.<\/p>\n

Known for his time as the co-execuive chef of The Pass and Provisions and owner of ElRo Pizza and Crudo<\/a>, Gallivan brings strong culinary credentials to Hypsi. Although he isn\u2019t 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.<\/p>\n

\u201cMy wife and I always made it a point to stop at their places whenever we\u2019re in Austin. They know how to make cool stuff,\u201d Gallivan says.<\/p>\n

Hypsi\u2019s 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.<\/p>\n

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.<\/p>\n

\u201cWe took inspiration from tradition without being traditional,\u201d Gallivan says. Later, he adds, \u201cFor me, it\u2019s about balance. You try to please everybody. I want my mom to enjoy herself as much as a 25-year-old foodie. It\u2019s important to hit as many marks as you can.\u201d<\/p>\n

One of the restaurant\u2019s signatures will be the mozzarella cart that rolls through its dining room. Gallivan says he\u2019s 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\u2019 attention, making them want whatever is on offer.<\/p>\n

\u201cThat\u2019s the beauty of carts,\u201d Gallivan says. \u201cIt\u2019s a fun thing to do. I think sometimes we get a little too serious in restaurants. It\u2019s supposed to be fun. People are here to enjoy themselves.\u201d<\/p>\n

All that eating and drinking takes place in a dining room that\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":"A new Italian restaurant is now open in the Heights. Located within the newly opened Hotel Daphne, Hypsi…\n","protected":false},"author":3,"featured_media":433860,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5130],"tags":[22790,4345,12212,358,3187],"class_list":{"0":"post-433859","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-houston","8":"tag-closings","9":"tag-houston","10":"tag-news-you-can-eat","11":"tag-texas","12":"tag-tx"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115685469090975201","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/433859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=433859"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/433859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/433860"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=433859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=433859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=433859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}