A newer but notable addition to downtown Houston‘s dining scene is closing its doors. After less than two-years in business, chef-owner Christian Hernandez is “calling it quits” for Barbacana. In a social media post Monday, he announced that his Houston-inspired casual fine-dining restaurant’s final day of service will be Oct. 24.
“Ideas, insights, and theories will be passed around regarding our closing and that of dozens of other restaurants that get logged and diligently listed every month here. We can rest easy knowing that our dreams are not what held us back, but instead what maintained us. Many will find targets for the blame: the economy, industry politics, even street parking,” Barbacana’s closing post read.
“Instead, I’ve found it more worthwhile to remember the creativity and personalities that shaped this place and the genuine elation and sense of discovery our guests allowed themselves to experience in our space…with a heart full of gratitude and a head full of even more dreams, we’ll say ‘until next time.'”
Closing out his statement, Hernandez teased for fans to “watch out for the next spot.” Chron has reached out for more details and will update this story if and when we hear back.
Though less than a two-year run, Barbacana made a big name for itself among the local food scene with a restaurant boasting a menu reflective of the multicultural landscape of Houston, specifically with a mix of Vietnamese, Mexican, Indian, Chinese, African, Middle Eastern, Southern, and multiple other culinary influences, according to its website.
Hailing from Houston, Hernandez studied at Texas A&M University with plans to become a veterinarian but later found himself at the Culinary Institute Lenotre and eventually working in restaurants in Houston, New York, and Mexico City—some with Michelin-recognized kitchens. Combining all of his previous culinary experience, he opened Barbacana 907 Franklin St. in December 2024, The Houston Chronicle previously reported, with a tasting menu that was updated every month.
“It was very intentional that I wanted to create a place where we were not pigeonholed to one cuisine,” Hernandez previously told The Chronicle. “It’s kind of a way for us to cook whatever we want, as long as we have a good story behind it and somewhere to tie it to. I really wanted this place to be an open book where we can kind of write whatever we want into the chapters.”