Coconut shrimp ($25.50) [/caption]
Located on the grounds of the Haras Hacienda in Magnolia, Haras Restaurant originally began three years ago as a way to feed the riders who visited the site’s equestrian farm. The restaurant originally served traditional Mexican food, which still influences the menu.
However, Haras Restaurant Manager Jose Celis and his wife, Claudia, who works as the head chef, introduced a new food concept to the menu in February. The new menu combines the traditional hacienda style of the grounds with international cuisine, which the couple felt was missing from the area.
“The main purpose of this was to have one of the best restaurants that combines food from different countries and brings it to Magnolia and Tomball,” Jose said. “We did this so that people can enjoy Magnolia and Tomball, and they don’t need to go all the way to Houston or to The Woodlands to enjoy food from top-rated chefs.”
With Jose operating the front of the restaurant, Claudia is in charge of the kitchen and works throughout the week to perfect the dishes. She said the menu changes about every two weeks and differs for lunch, dinner and Sunday brunch.
“I think we have a little bit of everything,” Claudia said. “There are lots of options. Everyone [who] comes in to eat has a choice.”
Several of the dishes have Italian and Central and South American influences, such as the artichoke, chicken and spinach lasagna ($18.50) or the Poblano Aztec cake ($15.75).
Everything in the restaurant is cooked to order and never frozen, Jose said. With local produce, wineries and dairy farms nearby, Jose tries to buy as many ingredients as possible from local vendors.
“We like to try and get our fruits, vegetables, meat, eggs—everything—from here,” Jose said. “Right now we’re [sourcing] about 90 percent of our food locally, but we want to make it 100 percent.”
In addition to the varied options on the menu, customers can choose to be served in one of four dining areas at the restaurant—the main restaurant and bar, an outdoor patio, an upstairs media room and a glass-enclosed outdoor building.
Though the food and decor at Haras have become more upscale during the past few months, Jose said he likes to keep the atmosphere friendly. Jose can often be found greeting his customers with a hug at the door and chatting with them at the tables.
“I want them to feel like they’re at home,” Jose said.
Coconut shrimp ($25.50) [/caption]
Located on the grounds of the Haras Hacienda in Magnolia, Haras Restaurant originally began three years ago as a way to feed the riders who visited the site’s equestrian farm. The restaurant originally served traditional Mexican food, which still influences the menu.
However, Haras Restaurant Manager Jose Celis and his wife, Claudia, who works as the head chef, introduced a new food concept to the menu in February. The new menu combines the traditional hacienda style of the grounds with international cuisine, which the couple felt was missing from the area.
“The main purpose of this was to have one of the best restaurants that combines food from different countries and brings it to Magnolia and Tomball,” Jose said. “We did this so that people can enjoy Magnolia and Tomball, and they don’t need to go all the way to Houston or to The Woodlands to enjoy food from top-rated chefs.”
With Jose operating the front of the restaurant, Claudia is in charge of the kitchen and works throughout the week to perfect the dishes. She said the menu changes about every two weeks and differs for lunch, dinner and Sunday brunch.
“I think we have a little bit of everything,” Claudia said. “There are lots of options. Everyone [who] comes in to eat has a choice.”
Several of the dishes have Italian and Central and South American influences, such as the artichoke, chicken and spinach lasagna ($18.50) or the Poblano Aztec cake ($15.75).
Everything in the restaurant is cooked to order and never frozen, Jose said. With local produce, wineries and dairy farms nearby, Jose tries to buy as many ingredients as possible from local vendors.
“We like to try and get our fruits, vegetables, meat, eggs—everything—from here,” Jose said. “Right now we’re [sourcing] about 90 percent of our food locally, but we want to make it 100 percent.”
In addition to the varied options on the menu, customers can choose to be served in one of four dining areas at the restaurant—the main restaurant and bar, an outdoor patio, an upstairs media room and a glass-enclosed outdoor building.
Though the food and decor at Haras have become more upscale during the past few months, Jose said he likes to keep the atmosphere friendly. Jose can often be found greeting his customers with a hug at the door and chatting with them at the tables.
“I want them to feel like they’re at home,” Jose said.
