This year, we are excited to bring back our Spring Harvest Farm Dinner as part of our Salsa de Mayo celebration!

It’s a chance to celebrate the first spring harvest of our newly opened farm  and come together around the table to share a meal with the friends, neighbors and supporters who have made this farm happen.

Presentando Chef Christian Hernández de Barbacana Ubicado en el centro de la ciudad, el menú incorporará la fresca abundancia de temporada de la granja y resaltará los sabores del East End.

Chef Christian Hernández

Barbacana is an upscale casual restaurant that offers an à la carte menu as well as a Chef’s Tasting Counter, inspired by the vast multicultural landscape of Houston. Helmed by Chef/Owner Christian Hernandez, the 140-seat restaurant boasts expansive fifteen-foot ceilings complemented by custom artwork by Houston native Daniel Anguilu and Austin-based artist, Xander Rudd.

After gaining experience at Oxheart Restaurant under the tutelage of Chef Justin Yu, a James Beard Best Chef Award winner, he then moved to New York City to work at Contra. Under Chef/Owners Jeremiah Stone and Fabian von Hauske, Chef Christian flourished and was a member of the original team that was awarded a Michelin star. “A crowning achievement of my career is getting a Michelin star with those guys. Jeremiah and Fabian taught me a lot.”

Chef Christian went on to work as Chef de Cuisine at Emilia Restaurant (now called “Em”) in Mexico City. Upon returning to his hometown, he was appointed Chef at March Restaurant in the Montrose neighborhood of Houston. Both restaurants went on to gain Michelin stars as their respective guides were released.

The cornerstones of the restaurant are anchored by sustainability and a renewed attention to what hospitality truly means. Chef Christian emphasizes the unique richness of the most diverse city in the United States, and aims to illustrate to guests that Houston has much more to offer than many may think. “When I think of Houston, I think multicultural. And I want to showcase that to everyone.”