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Restaurant Group, Upscale Casual
Executive Chef-Partner Drake Leonards, in partnership with BRG Hospitality, has brought Eunice Restaurant and Raw Bar to Houston. 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 dishes at Eunice will reflect Leonards’ experiences working and cooking in New York under the tutelage of Daniel Boulud, in Germany’s Black Forest, and, of course, in New Orleans, where he spent nearly a decade in the kitchens of BRG Hospitality’s Restaurant August and Luke. 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 Roasted 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.
With indoor and patio seating for approximately 125, Eunice will be located under a canopy of 100-year-old oak trees at 3737 Buffalo Speedway and will be open for lunch and dinner seven days a week, and brunch on Saturday & Sunday. Hours and full menus to come in the months to follow.