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Let’s #StartFresh in Wharton

BISTRO

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Breakfast
Saturday 9am-2pm

Lunch
Monday-Saturday 11am-2pm

Unwind
Thursday 4pm-7pm

Dinner
Friday & Saturday 5pm-8pm
Reservations accepted but not required.

MARKET

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Mon–Wed: 11am–2pm
Thurs-Fri: 11am-7pm
Sat: 9am-8pm

Local goods & produce
Pastured local chicken & eggs
Artisan breads & pastries

Now accepting reservations for our 1836 Dinner to be held March 2 from 6:30 – 9 p.m. Six course prix fixe menu with wine pairings $95. See details and menu below or click here to purchase.

“Food, done well, nourishes the body and the soul.”

– Debra Medina, proprietor

Provisions featured in Houstonia Magazine!

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The Freshest Local Breakfast & Lunch

Plus a market to bring home the best for dinner and more.

Local goods, honest food.

We love food, so at Provisions we source only the best, freshest, local-as-possible ingredients for every item on our menu and in our market. Local matters because, frankly, food that travels across the country is just exhausted, having lost much of what’s good for you on its arduous trip. And that local food is even better when it’s grown without the use of chemical fertilizers and bug sprays—’cause who wants to eat those? Local Goods. Honest Food. #EatAtProvisions

Delicious is darned important.

Anyone who has ever put a meal together knows: if it doesn’t taste good, it won’t be eaten. Delicious is important, so we never confuse “healthy” and “fresh” with boring. We dare you not to fall in love with even our greenest offerings. We have something amazing for every palate—it’s our passion.

Noe & Debra Medina

Noe & Debra Medina

The Proprietors

Farm girl and talented craftsman let wisdom of the past guide revitalization of an historic building, while creating a hub for the region’s locavore foodies.
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Debra’s a Texas farm girl through and through. She loves the land, her chickens and her kitchen. Noe’s a talented and superb craftsman. Together they’ve built a family they love dearly and friendships they cherish in a quaint little town on the bank of the Colorado River, a stone’s throw from the Gulf of Mexico.

While both grew up farther south, they have enjoyed the green in Wharton county taking their small farm from two scraggly holly bushes to an abundantly producing Texas homestead. Often asked about heritage food and farming techniques, the couple began to mentor young families longing for a return to simpler times and simply good food.  That work and a love for community led them to renovate a neglected building in downtown Wharton, to take a fresh approach to the tried and true foods of the past, and to seek out other farmers who were growing food like great granny did, without chemical and without genetic modification.  Together, they’re helping bring abundant harvests to the table. Simpler food, minimally processed so that the nutrients the good Lord and good dirt provide are available to nourish the body.

Cory Bowen

Cory Bowen

Chef

Creating, Cooking and Teaching … Meals to Remember from a 6th-generation Texan.
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Cory may have grown up in southern California but he’ll quickly tell you he’s Texan to the bone, 6th generation, born in Austin. Cory has worked at every position in the kitchen, climbing the ladder always keeping his dreams and goals in mind. From early work at Wolfgang Puck’s and The Hyatt Regency Hotel to a stint at The Sonnenalp Resort in Vail, Colorado after graduation from The Culinary Institute of America, and more recently working as a banquet chef for Cotton Culinary, Cory has been preparing to shepherd his own kitchen.

He has a passion for the outdoors, ranch life, and food. Chef Cory is excited about the future at Provisions Bistro and Market where he is creating, cooking and teaching new ways to not only eat healthy and sustainable meals, but to make them meals to remember.

Cory lives in Columbus and is the father of two wonderful children, daughter Lindsey, 24, and son Jaden, age 10.

Jamie Hessel

Jamie Hessel

Pastry Chef

Jamie’s truest joy is in designing new pastries and desserts, and exploring flavor combinations with fresh, local ingredients.
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Jamie is a professionally trained baker and pastry chef, with an Associate Degree in Culinary Arts from Texas State Technical College. She has spent several years working in well-known Austin establishments such as: The Lakeway Resort & Spa, Annie’s on Congress and for Bon Appetit Management Company at St. Edward’s University.

Though she has been working in the field of baking and pastry for just ten years, Jamie began learning the art as a little girl. Much of her childhood was spent in the kitchen with her East Texan Granny. Jamie will tell you that her passion began the day she learned the heirloom recipe for a Dallas Fair Blue-Ribbon-Winning Chocolate Angel Cake created by her great-grandmother.

The Freshest Local Breakfast, Lunch and Dinner

Plus a market to bring home the finest local ingredients.

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