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    Common Bond Booming

    5 new Common Bond bakeries could be rising up in Houston by 2020

    Eric Sandler
    Feb 4, 2019 | 1:24 pm

    Currently, Houston only has one location of Common Bond, but the bakery could add as many as five new locations in the next 12 months, owner George Joseph tells CultureMap.

    Joseph, who purchased the Montrose bakery in 2016, recently came to a cordial end of his partnership with local restaurateur Johnny Carrabba.

    “Obviously now [Carrabba is] trying to grow Mia’s, and I want to open a bunch of Common Bonds,” Joseph says. “We decided to go our different ways, but it was a great relationship, a great three years together. I think we’ve done some great things.”

    Those great things started with small items like adding a parking lot and being open every day. Chefs Matthew Baum and Rakesh Nayak and cake baker Sarah Ono Jones have expanded the cafe’s offerings with dinner service, special occasion cakes, and more. Most importantly, the addition of a commissary has made the Montrose bakery more functional — it no longer runs out of croissants at 2 pm — and will allow Common Bond to add new locations in the Medical Center, The Heights, and Midtown with the possibilities of downtown and Springwoods Village, too.

    “Our sales keep growing,” Joseph says. “We were up 11-percent from last January. That January we were up over 20-something percent. It’s been growing at a phenomenal rate. People love our product.”

    First up will be a Medical Center outpost in the former Eclair Bakery space at Greenbriar and Holcomb. When he heard the French bakery was struggling, Joseph saw an opportunity to expand his business in the area. Common Bond will occupy both the Eclair space and adjacent spot to give it slightly less room than it has in Montrose.

    Local firm Construction Concepts will begin its work to transform the space into Common Bond sometime this week. If all goes according to plan, it will open around March 1.

    From there, Joseph will turn his attention to a location in The Heights. Located in Braun Enterprises’ Heights Waterworks development, the bakery and cafe will occupy a 3,500-square-foot space in the development that also includes Hopdoddy, Jinya Ramen, and vegan restaurant Verdine.

    “What I love about our building is [it will have] a much larger patio and it butts up to the bicycle trail,” Joseph says. “You can get there from anywhere in the Heights easily on your bicycle to pop right in.”

    Joseph expects to receive the final permit necessary to begin construction this week. The targeted opening day is May 1.

    Common Bond’s Midtown location is currently under construction and will open in early 2020. Joseph said he isn't able to divulge an exact address at this time, but it will be revealed soon.

    In addition to those three confirmed locations, Joseph has two signed letters of intent for additional locations. While they’re subject to final negotiations to become a lease, Joseph is optimistic they’ll come to fruition.

    The first could be located on the first floor of downtown’s upcoming Capitol Tower, Skanska’s 35-story office building that will also be home to the Understory food hall. In addition, Common Bond has plans to open in the CityPlace mixed-use development at Springwoods Village, the project that also includes Exxon’s corporate headquarters.

    “There’s a beautiful courtyard area, and we’re right across from the Marriott,” Joseph says. “It’s just open, and they said it’s way ahead of budget.”

    A rendering of Common Bond's new location in The Heights.

    Common Bond Heights rendering
    Courtesy of Common Bond
    A rendering of Common Bond's new location in The Heights.
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    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

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