Barbacana
5-Course Palate-Bending Pleasures Tasting Event
Opened just this past December in First Ward, Barbacana has swiftly become a standout on Houston's competitive culinary scene, earning a 3-Star Texas Monthly review and landing a coveted spot on Eater’s “Best Restaurants in Houston” List, “Where to Eat in Houston” List, and “HTX Openings to Know About” List, as well as Houstonia’s August 2025 List of “Where to Eat in the Theater District” recommendations. Chef/Owner Christian Hernandez, German-born and Houston-raised (he grew up in the Bayou City’s East End) boasts a fine-dining journey including Michelin-Starred kitchens across New York, Mexico City, and Space City (including BCN Taste & Tradition and March). At Barbacana, he's setting out on his own, marrying his culinary pedigree to a love for Houston's culinary melting pot. The result? Standout dishes like a delicate Big Eye Tuna Crudo brightened by gordal olives and guindilla peppers, TX Wagyu Carpaccio adorned with gouda and pickled strawberries, and hearty Braised Pork Collar with nước chấm and toasted rice powder. "Barbacana’s food ... makes it clear that Hernandez is a talented chef. But what impresses more is his dedication to creating a more modern restaurant," wrote Houston Chronicle in their rave review. With its inventive plates, low-waste ethos, and playful polish, we can't agree more (and can’t wait to hear more as well!)
About the Host:
Christian Hernandez
Chef/Owner
German-born Chef Christian Hernandez grew up in the Bayou City’s East End, where he became influenced not only by his own Mexican-American neighborhood but also by Houston’s homegrown food. After honing his craft at Michelin-Starred restaurants in New York and Mexico City, as well as at several notable Michelin-Starred Houston restaurants like BCN Taste & Tradition and March, he opened Barbacana.
The Lineup
All courses will be individually plated. This menu will be Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Bluefin Tuna Crudo
achiote, fermented blackberry, texas apple
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Crispy Lion's Mane Mushroom
onion jam, crème fraîche, strawberry
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Cold-Smoked Vermillion Snapper
purple kimchi, tomato powder, onion ash
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Dry-Aged Duck Breast
pistachio dukkah, date demi-glace
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Peach Semifreddo
vanilla anglaise, oat crumble, peach skin tuile
Barbacana
907 Franklin St
Houston, TX 77002
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Allium, Dairy, Gluten, Fish, Mushroom, Nut. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
