Harrisburg plated scallop course with herbs and gold leaf

Harrisburg™ Restaurant

A recurring Houston pop-up restaurant from Chefsquire® Hospitality, built around limited-seat prix fixe menus, chef collaborations, and reservation-only service.

Next service

Harrisburg will return at The Kennedy on Friday, July 31, 2026.

The next Harrisburg™ Restaurant appearance is a six-course tasting menu currently in development with The Kennedy. Reservations will be released here when the booking window opens.

About

A pop-up restaurant with a continuing Houston service calendar.

Harrisburg™ Restaurant is a recurring culinary concept appearing periodically at select venues around Houston, Texas. Each appearance offers a specialty prix fixe menu, optional pairings, and limited reservations curated by or in collaboration with Chef and Restaurateur Waymond Wesley II of Chefsquire® Hospitality.

Reservations for Harrisburg™ Restaurant appearances are available for a limited period before each event through the ticketing or reservation link posted on this website. Watch this page for future Harrisburg™ Restaurant service dates and availability.

Chef Waymond Wesley II plating a Harrisburg course

Past appearances

Harrisburg™ Restaurant in service.

Harrisburg and Barbacana collaboration artwork

June 11, 2026 · Barbacana · Downtown Houston

Harrisburg™ Restaurant at Barbacana

A completed prepaid tasting-menu collaboration presented in Downtown Houston with limited reservations, optional pairings, and documented guest service.

Chef Waymond Wesley II presenting a Harrisburg charity dinner service

June 2025 · Charity dinner · Houston

Harrisburg™ Restaurant charity dinner

A private dining presentation with recipe development, kitchen preparation, plated courses, and seated guest service documented in the Harrisburg event archive.

Harrisburg menu and plated course at the October 24, 2024 Fiora's pop-up

October 24, 2024 · Fiora's · Houston

Harrisburg™ Restaurant pop-up at Fiora's

A limited Harrisburg™ Restaurant menu presented with Brugal 1888 and Altima Caviar, including deviled egg, beef tartare, fried quail, and Hokkaido scallop.