View of the main dining room looking towards kitchen from the main entrance. There is a bar with a bartender to the left, two women talking to the right. Further into the dining room there is a Raw Bar on the left with a staff member working.

Executive Chef & Owner Drake Leonards brings Eunice, Louisiana, to Houston, Texas

Named affectionately after Leonards’ Southern Louisiana hometown, Eunice is a modern Cajun-Creole restaurant & raw bar featuring a menu of local seafood & seasonal produce with flavors inspired by those of his childhood.

Mon to Thurs 11am to 9pm

Fri & Sat 11am to 10pm

Sun 11am to 8pm

3737 Buffalo Speedway,
Houston, Texas 77098

832–491–1717

A stylized, blue line drawing of a large tree with widespread branches on a black background.

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Close-up of a cocktail garnished with basil leaf, with dishes of food in the background on a wooden table.

Hands peeling raw shrimp over a bowl of more shrimp, with bowls of cooked shrimp, rice, and a bean stew on a marble countertop.

A blue Dutch oven on a wooden table filled with hot stew containing vegetables and chunks of meat, with steam rising from it.

A plated dish consisting of a piece of white fish topped with a colorful mixture of squash, diced vegetables, and herbs, garnished with fresh greens, and surrounded by a yellow sauce.

A colorful line up of drinks on a bar top with a blurred background.

Raw oysters, crab claws, and shrimp chilled on ice at at Raw bar. In the background, an oyster is being shucked.

A metal tray with fresh oysters, a bowl of salad, chips, and various sauces on a dark surface.

A glass of white wine and a bowl of Étouffée Pasta with Parmesan Cheese falling on top.

Tuna tartare with strawberries, avocado, apple, sesame seeds, and micro greens on top.

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Executive Chef & Owner Drake Leonards brings Eunice, Louisiana, to Houston, Texas

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