Executive Chef & Owner Drake Leonards brings Eunice to Houston
Named affectionately after Leonards’ South Louisiana hometown, Eunice offers a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood. The seasonally-inspired menus marry European influences with the ingredients and foodways of the Gulf Coast; items include a full raw bar featuring Royal Red Shrimp, seasonal 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 complete the meal, and the restaurant boasts extensive beer and wine lists alongside a seasonally curated cocktail menu.
Drake grew up on a rice farm in Eunice, Louisiana, and began his restaurant career at the age of 15 as a dishwasher in a local eatery.
Following his passion, Drake earned a Bachelor of Science with a focus in culinary arts from Nicholls State University. During his time there, Drake completed an externship in New Orleans at Restaurant August and assisted in opening the Cajun-Creole brasserie, Luke.
Upon graduation, Drake began a journey that led him to NYC, working in Café Boulud, then two years living and working in the Black Forest of Germany and traveling through Spain, France, Switzerland, and England, collecting gastronomic experiences along the way. In 2012, he returned to New Orleans to hone his Provençal culinary skills at La Provence, Restaurant August and Luke. After three years at Luke, Drake was presented with the opportunity to expand into the Houston food scene with his concept, Eunice, a modern Creole-style brasserie named for his beloved hometown.
