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    Kitchen 713 Relocates

    Cocktails are coming as acclaimed Southern fusion restaurant prepares to move

    Eric Sandler
    Jun 22, 2016 | 9:37 am
    Kitchen 713 November 2014 shredded meat on lettuce
    Turkey lettuce wraps with nuoc cham sauce are a signature dish at Kitchen 713.
    Photo by Eric Sandler

    Since it opened in 2014, Kitchen 713 has been something of an unlikely success story. Although chef-owners Ross Coleman and James Haywood first worked together at Minute Maid Park, little about their collective culinary past hinted at what the restaurant, which tags itself as serving "flavors of the South, globally inspired," would deliver.

     

    The chefs' ability to blend classic Southern dishes with unexpected flavors in dishes like turkey neck lettuce wraps with nuoc cham sauce and fiery jerk ribs has earned raves from professional critics and patrons alike. Indeed, the restaurant's biggest problem has been its physical location in the Second Ward; the building's owner refuses to allow any alcohol to be sold there or even for patrons to bring their own, but that situation will soon be changed.

     

    Coleman announced Wednesday morning that Kitchen 713 has plans to relocate to a new location that will allow the restaurant to sell alcohol and expand its menu. The Canal Street location is closed effective immediately. The chef did not immediately respond to a request for additional comment on where the new location will be or when he expects it to open, although the announcement promises more details will be released via social media.

     

    Selfishly, I'm hoping for the answers to be "near Montrose" and "by the end of the summer." After all, the restaurant's Southern fried chicken, which is only served during Sunday brunch, generates rave reviews. Houstonians shouldn't be denied the pleasure of eating it for too long.

     
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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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