1751 offers seasonally inspired menus featuring the highest quality seafood and meats available from the local Gulf coast and beyond. Our full raw bar features several different varieties of oysters and rare delicacies such as live uni and O-toro fatty tuna when available. There is something for every diner — from a traditional dining experience with simply prepared fish to a multicourse experience of shareable small plates.
Our name is a nod to the Gin Act of 1751, an ode to our vast assortment of over 100 different gins and our pride in being Houston’s premier gin bar. Enjoy one of our hand-crafted specialty cocktails or gin and tonics in our inviting lounge or with a few small plates at our large community table.
- Adrian Cuneo,General Manager
Graduate of the University of Houston in business marketing, Adrian got the hospitality bug early in his career. As a Houston hospitality industry veteran with 25 plus years’ experience, he has worked with some of the most respected restaurateurs in the city. Experienced and knowledgeable as the wine buyer for 1751, Adrian enjoys finding unique wine varietals and wineries from around the world at a price point that makes it easy for everyone to enjoy their favorite bottle. Ask Adrian for that superb glass or great bottle to enjoy with your meal.
- Lyle Bento,Culinary Director
Growing up in Hawaii with a Louisiana born mother, Lyle would eat poke one night and gumbo the next. Lyle moved to Beaumont, Texas as a teenager and enrolled in The Art Institute of Houston after high school.
After working in several respected Houston Kitchens, Lyle earned the opportunity to run the kitchen at nationally-recognized nose-to-tail restaurant Feast. He opened Underbelly in 2012 and was quickly promoted to sous chef where he would spend the next three years. During his tenure, Underbelly garnered numerous national best new restaurant nods and earned Chef Chris Shepherd a James Beard Award. Lyle left Underbelly to open his own restaurant, Southern Goods, in 2015 and was immediately met with critical acclaim.
- J.D. Woodward,Head Chef
A Houston native, J.D. comes from a culture of cooking. His grandfather was a professional chef, and he frequently spent holidays and get togethers in the kitchen with loved ones. After a decade of working in various front of the house roles, J.D. ultimately followed in his family’s footsteps and found his calling in the kitchen. Woodward has worked in several high-profile kitchens in Houston, most recently as Chef de cuisine at Southern Goods under Lyle Bento, and Executive Chef at La Vista 101. J.D. remains a student of the craft and is passionate about doing things the right way. He brings unwavering dedication and commitment to quality to the kitchen at 1751.
- David Maness,Beverage Director
David has always had a passion for the hospitality industry and has been devoted to it for over a decade. He found his true calling in the beverage side of the industry and has spent seven of these years honing his craft under many great bartenders and beverage professionals in Houston. As 1751’s curator of over 100 gins, David heads up Houston’s premier gin program and takes great pride in both the spirit and it’s rich history. Above all David ‘s focus is simple, make every guest feel at home and provide them a unique and beautiful cocktail experience.