Common Bond Chef Cooks Up Comfort Food at New Restaurant in the Heights

Andrew Hemingway
Common Bond Chef Cooks Up Comfort Food at New Restaurant in the Heights

Curried Mussels

JASON GOULD IS best known as the chef behind Common Bond, one of Houston’s go-to spots for easy French-inspired bites and pastries. But now, Gould has created a comfort-food menu for another locally-owned resto — 1891 American Eatery & Bar in the Heights. It’s part of a partnership with Garza Management Group that has recently taken over Common Bond. Boasting an expansive patio, the new resto describes itself as having a “family-friendly pub atmosphere."


The decadent flavors of Common Bond carry over nicely to 1891, with dishes like the sweet-corn-and-bacon pizza (the dough is made in-house, naturally). There’s also the savory curried mussels and salmon tartare to start. But don’t skip the bacon-wrapped hot dog; ask for extra napkins for this the juicy handheld delight. The wide variety of entrees include fun French-meets-Texas options like the truffled brisket and steak frites.

While a cold beer always hits the spot on the patio, 1891 offers an impressive cocktail menu. The Dirty Chai Tini is an espresso martini meets chai latte libation. For the bourbon drinkers, pick between the Texas Bourbon Flight or the Fancy Bourbon Flight.

And starting today, 1891 is offering daily meal specials like Taco Tuesday with a margarita and three tacos, or a burger and a beer on Thursdays for $20.


Bacon Wrapped Hot Dog

Chocolate Chip Ice Cream Sandwich

Grilled Elote

Adobo Beef Brisket Tacos

Apple Bourbon Bread Pudding

Lemon Pepper Salmon

Spiced Carrot Soup

Summer Spaghetti

Sweet Corn & Bacon Pizzetta

Steak Sandwich

Food
Elevate Dining in and out this Summer with Steam Cooking

MAKE THE MOST of every delicious bite this summer with the benefits of steam cooking. Whether you’re reviving leftovers from Houston’s hottest foodie hangout or hosting memorable gatherings at home, integrating steam into your cooking repertoire can take your food to the next level.

Keep Reading Show less

John Kuykendall, Showroom Manager, Sub-Zero, Wolf and Cove

How did you get to where you are today? Growing up I had envisioned myself as a news anchor, living in NY and enthusiastically saying into the camera “Good Morning America!”. To this day, I am still a news/political junkie. My mother owned fur salons so specialty retail, luxury retail was in my blood through the family business. Eventually, mom shuttered the stores and I was recruited to a large specialty retailer. Over the next 30 years, I was in commissioned sales on the sales floor, became a department manager, worked my way up to buyer and store manager. Although I never became a newscaster, I did live in NYC for a few years. But Texas is home and with aging grandparents, I felt the pull to come back to my roots. A headhunter approached me. I never envisioned myself in the high-end appliance market, but there are so many similarities. Clients want a memorable experience; whether shopping for diamonds and fur or remodeling their kitchen.

Keep Reading Show less

How did you get to where you are today? My journey to where I am today is built on a foundation of hard work, dedication, and perseverance. Every step along the way, I faced obstacles, but I approached each one with determination and a “never give up” mindset. Instead of being discouraged by challenges, I used them as opportunities to grow and improve. Consistency was key—I committed to showing up and giving my best effort every day. I also learned not to take “no” as a final answer. Instead, I saw it as a chance to push harder, adapt, and find another way forward. It’s this combination of persistence, resilience, and unwavering focus that has brought me to where I am today.

Keep Reading Show less