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    adieu, brisket bar-bq

    Longtime Bellaire BBQ joint announces end to its 40-year run

    Eric Sandler
    May 31, 2022 | 11:44 am
    Brisket Bar BQ exterior
    Brisket Bar-BQ is closing its doors.
    Courtesy of Brisket Bar-BQ

    A Bellaire restaurant will end its almost 40-year run this weekend. Brisket Bar-BQ will close after service on Sunday, June 5.

     

    Owner Sion Saghian cites a number of reasons for his decision. First is a desire to travel and spend more time with family. Supply chain issues and other economic factors also played a role, according to a release.

     

    An announcement about Brisket Bar-BQ's future has been expected. In April, Lankford Grocery owner Paul Prior announced that he had leased the space for a second location of the historic burger joint. Simply called Lankford's, it is expected to open this fall.

     

    While Brisket Bar-BQ is closing, some aspects of the restaurant will live on. Saghian's son Michael will add some of Brisket Bar-BQ's most popular dishes to the menu at his own Bellaire restaurant, New York Eatery. In addition, Houston Catering Concepts, also owned by Michael Saghian, will continue to offer its Brisket Bar-BQ menu for private events. Some staff members from Brisket Bar-BQ will be offered positions at Houston Catering Concepts.

     

    “I want to thank our customers and all the people we have hosted over the years,” Sion Saghian said in a statement. “I love cooking and am still in the kitchen at home, while I look forward to helping Michael at New York Eatery and New York Deli & Coffee Shop. My life has been my work, and I have no regrets. Above all else, I am grateful.”

     

    Saghian, who holds a master's degree in chemical engineering, opened Brisket Bar-BQ in 1983. Over time, it became known for dishes such as loaded baked potatoes and burgers. In 1994, he opened the Bellaire Banquet Center, an event space capable of hosting up to 300 people.

     

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    one night only

    Award-winning NYC chefs join Houston rising star for pop-up dinner

    Eric Sandler
    Jul 10, 2025 | 4:45 pm
    Barbacana restaurant interior
    Courtesy of Barbacana
    Barbacana will host the special dinner on July 22.

    One of Houston’s rising star chefs is teaming up with two of his mentors for a one-night-only experience. New York chefs Fabián von Hauske-Valtierra and Jeremiah Stone are coming to downtown restaurant Barbacana on Tuesday, July 22 for a collaboration dinner with chef-owner Christian Hernandez.


      
     
     
     
     
     
     
    View this post on Instagram
     
     
     
     
     
     
     
     
     
     
     
     
    A post shared by Barbacana Restaurant (@barbacanahtx)


    Stone and von Hauske-Valtierra earned a Michelin star and a Food & Wine Best New Chef award for their New York City restaurant Contra. First opened in 2013, Contra served an affordable tasting menu of dishes that could change from night to night based on available ingredients. It closed in 2023. The chefs opened a new concept called Bar Contra in 2024.

    Hernandez worked at Contra as a line cook in 2016 and 2017, which is when it first earned a Michelin star. He tells CultureMap that he turned down an offer from Eleven Madison Park, then considered one of the best restaurants in America, to cook at the smaller, more innovative Contra.

    “It really shaped everything I did afterwards,” Hernandez tells CultureMap. “Their level of creativity, their confidence and comfort with what they do — we’d change the menu every couple of days. It showed me a lot of what it takes to perform on that level consistently.”

    For the collaboration dinner, Stone and von Hauske-Valtierra will prepare three dishes alongside three dishes from Hernandez and the Barbacana team. Even though the dinner is only a couple of weeks away, Hernandez hasn’t finalized the menu yet. The plan is to shop for ingredients the day before and let them dictate what’s served.

    One possibility is a dish Hernandez is testing that’s inspired by his time at Contra. It’s a tuna crudo with seasonal melson and lacto-fermented blackberry consomme.

    “Two or three elements, simple plating — as I’ve been working on this tuna dish, I’ve been thinking about them,” he says.

    Hernandez opened Barbacana in late 2024. Located near Market Square in downtown Houston, it takes inspiration from Houston’s immigrant traditions, filtered through the chef’s work at fine dining restaurants such as Oxheart, March, and Contra.

    The six-course dinner is priced at $200 with an optional, $100 wine pairings. Reservations are available on OpenTable.

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