Farming As A Mission

A real farm in the middle of Montrose: New organic farms are changing Houston produce

As unlikely as the idea may seem for a crowded neighborhood in the middle of Houston, a non-profit has established a small urban farm in the middle of Montrose. On a plot of land leased to it by the University of St. Thomas for $1, local non-profit group Plant It Forward is teaching refugees the basics of organic farming.

"Right now most of our farmers are from the Congo," Colleen O'Donnell of Plant it Forward tells CultureMap. "They had to leave because of the civil war. So they get here and their skill set doesn’t really match up with the jobs available. We were trying to bring more produce to Houston and help them assimilate and share their talents with us."

Despite a chill in the air, there's a warm feeling that infuses the area with good vibes.

Although the land is under an acre, strolling along the rows and admiring the farmers' handiwork makes the area feel very far away from the city that surrounds it. Despite a chill in the air, there's a warm feeling that infuses the area with good vibes. Plant It Forward has partnered with St. Thomas environmental studies professor Damien Marie Savino, who brings her students to the farm.

Gary Edmondson and Ray Sher train the farmers in organic techniques and guide them about when to plant and harvest. Edmondson tells CultureMap that he's been farming for more than 20 years. Right now, the farm grows kale, snow peas, spinach, beets and other crops that are sold to restaurants, at the Urban Harvest farmers market and via a farm share subscription (CSA) that will begin a new season of deliveries starting Nov. 17.

At a dinner on the farm Sunday night, Dylan Murray of Benjy's and Local Foods featured items grown from the farm with ingredients from other local producers. Guests included an array of local chefs known for using local produce, including Anita Jaisinghani (Indika, Pondicheri), Benjy Mason (Down House), Danny Trace (Brennan's) and Vincent Huynh (Coltivare). They feasted on roast pork, grilled shrimp and a variety of vegetables.

In a speech before the meal, Sher urged the chefs to request the produce they'd like to see the farm produce. That symbiotic relationship will help Plant It Forward grow beyond its two existing farms. O'Donnell says they'd like to have one in every neighborhood in Houston.

Up next? Westbury.

The meal started with a variety of snacks.

5 Plant it Forward Farm Dinner November 2013

Photo by Eric Sandler

The meal started with a variety of snacks.

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Bari on the move

River Oaks Italian spot claims shuttered Woodlands steakhouse for new location

Courtesy of Bari Ristorante

Bari will serve dishes such as pappardelle bolognese.

Another inner loop dining favorite has set its sights on The Woodlands. Bari Ristorante will open its second location in the booming suburb’s popular Waterway section.

More specifically, Bari has claimed the former Tris space at 24 Waterway Avenue for a new location that will open in early 2026. Work is already underway to transform the space in line with Bari’s original location in River Oaks District. Think Bari’s signature salt walls and a similar color palette.

“Residents of The Woodlands have long enjoyed a reputation for being wine and food lovers,” Bari owners Pedro Teyuca and Tommy Nally tell CultureMap in an email. “You can see that by attendance in their many culinary events and support of the local food culture. Many of our longtime customers live in The Woodlands and have been after us to open Bari closer to home.”

Just as diners can expect a similar design between the two locations, so too will they find a nearly identical menu. That means fan favorites such as truffle pasta that’s finished in a parmigiano reggiano cheese wheel, branzino baked in a salt crust, and a chateaubriand steak that’s cooked in the pizza oven and flambéed table-side. A press release notes that all dishes are made in-house.

“Diners can experience respect for Italian food in a setting that evokes the stylish glamour of Milan and Rome. Serving classic dishes found from the mountains to the sea,” Teyuca and Nally write. “The menu will include dishes that represent the “Best of Bari” as well as the addition of premium cuts of meat.”

Bari opened in May 2023 under the direction of Teyuca, Nally, and chef Renato De Pirro. It quickly drew crowds for it classic italian fare and lively, see-and-be-seen atmosphere.

The trio acquired Georgia James steakhouse from Underbelly Hospitality in the summer of 2024. Tris, a fine dining steakhouse, closed in January after the departure of executive chef Austin Simmons. In early 2026, Simmons will open Charolais by Chef Austin Simmons, an ambitious new concept in The Woodlands’ Hughes Landing district that will include both a restaurant and a butcher shop.

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