The Historic Hill House + Farm: Fine dining restaurant, venue offers menu-less experience

The menu at the Historic Hill House + Farm will change every night. (Andy Li/Community Impact Newspaper)
The menu at the Historic Hill House + Farm will change every night. (Andy Li/Community Impact Newspaper)

The menu at the Historic Hill House + Farm will change every night. (Andy Li/Community Impact Newspaper)

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The original plantation house was built in 1885 by J.C. Hill of the Hill family. (Andy Li/Community Impact Newspaper)
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From left: Josh Slaughter, Michael Bradbury, Jodie Schrier and Brian Monaco run the Historic Hill House + Farm. (Andy Li/Community Impact Newspaper)
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The Historic Hill House + Farm recently opened a restaurant and event space. (Andy Li/Community Impact Newspaper)
Expanding from a small inn, the Historic Hill House + Farm opened its wedding and event venue and restaurant space Feb. 14, offering fine dining and event experiences at its historic location.

When owner Michael Bradbury originally purchased the 108-acre property in 2017, he said the old farmhouse and several aging structures were all that were there. The farmhouse was originally built in 1885 by J.C. Hill, whose descendants still live throughout San Jacinto and Montgomery counties.

In 2018, Bradbury opened a bed-and-breakfast for getaways and family reunions but hesitates to call the location a wedding venue.

“I think we’re this unique amalgamation of the boutique old historic inn and high-end fine dining restaurant, and then we have event space,” Bradbury said.

Bradbury said the venue already has about 14 weddings booked. He said the venue expanded to weddings in February, utilizing the repurposed structures of two farmhouses built in the 1840s in Canada and Pennsylvania. Part of this expansion is the new restaurant. Bradbury said the public can reserve tables and attend special events throughout the year.


Manager Brian Monaco said the menu changes every day, creating unique experiences for every dinner.

“I’ll speak with people on the phone and they’re like, ‘Well, what’s on the menu?’ and I’m like, ‘Not sure, chef’s gonna do it the day or two before,’” Monaco said.

Chef Josh Slaughter said every meal will usually have four courses and will highlight a variety of different techniques.

“I’m classically French trained, though I’ve also cut sushi, so it would be, ‘How do I butcher this in sushi style but present it in classically French presentation?’” Slaughter said.

Bradbury said he and Slaughter hope to experiment with dining experiences, including serving meals without utensils on butcher paper or having a ceramicist craft special plates for a dinner.

“To the extent we can make it more personal, I think that’s where we’re gonna be more successful,” Bradbury said.
By Eva Vigh
Eva Vigh joined Community Impact Newspaper in 2018 as a reporter for Spring and Klein. Prior to this position, she covered upstream oil and gas news for a drilling contractors' association.


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