Executive Chef Drake Leonards brings Eunice to Houston, Texas. Named affectionately after Leonards’ South Louisiana hometown, Eunice will offer a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood.
The seasonally-inspired menus will marry European influences with the ingredients and foodways of the Gulf Coast; items will include a full raw bar featuring Royal Red Shrimp, Blue Crab, and oysters from the coasts of Louisiana and Texas; roasted seafood, such as Shellfish Stuffed Oysters; and more substantial dishes such as New Orleans Style Gumbo, Crispy Bandera Quail, Texas Redfish Courtbouillon, and Slow Roasted Cochon de Lait. Seasonal tarts, pies and house-spun ice creams will complete the meal, and the restaurant will boast extensive beer and wine lists alongside a seasonally-curated cocktail menu.
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