View Photos From Our Events
$75  + Tip/Tax
Tue, 9/8
7:00 PM
Upper Kirby

Eunice

Day 1: 5-Course Haute Creole Tasting Series

Opened way back in 2018, when it was CultureMap’s “Best New Restaurant” nominee, Eunice, located in Greenway Plaza, has kept things fresh, landing on this year’s list from Infatuation of “Best Seafood Restaurants in Houston.” Named affectionately after the Southern Louisiana hometown of Executive Chef/Owner Drake Leonards, who got his early training cooking at NYC’s Michelin-Starred Café Boulud and whom StarChefs named a “Rising Star Chef,” Eunice is a modern Cajun-Creole eatery featuring a menu of local seafood and seasonal produce with flavors inspired by the chef’s childhood. Here, diners delight to dishes like tuna tartare with miso, avocado, strawberry, and cilantro, dan dan shrimp, Cajun duck poppers, smoked chicken and sausage gumbo, crawfish étouffée, and shrimp and grits. As for dessert, consider the brown butter caramel bread pudding, lemon icebox pie, and chocolate torte. And it’s all served up in an über-comfortable environment that feels like it popped right off of a Southern Living cover. This is food that we absolutely love, so we are excited to visit here and to chat with Chef Leonards. Join us!

About the Host:

Drake Leonards

Chef/Owner

A Louisiana native, Chef Drake Leonards' culinary journey began in New Orleans, where he developed a deep appreciation for the local food-ways before advancing his training at Michelin-Starred Café Boulud. Eager to further refine his passion, he spent two years in Germany’s Black Forest under the mentorship of Chef Karl-Joseph Fuchs. In 2018, he opened Eunice, named after his hometown. He has previously been named a "Rising Star Chef" by StarChefs.

The Lineup

Separate table requests will not be accommodated at this event. All courses will be individually plated. This menu will be Fish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Heirloom Beet Salad

    goat cheese, peach, local greens

  2. Drew’s Smoked Chicken & Sausage Gumbo

    okra, tasso, popcorn rice

  3. Shrimp & Garganelli Pasta

    spicy tomato shellfish butter, aged parmesan

  4. Duroc Pork Loin

    braised field pea, local peach, fig “chop” sauce

  5. Lemon Icebox Pie

    toasted meringue, housemade sorbet

Eunice

3737 Buffalo Speedway Ste 100

Houston, TX 77098

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Eunice will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork, Beef and Chicken in Course 2, Shellfish Butter and Shrimp in Course 3 and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork, Beef and Chicken in Course 2 and Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 3, Course 5. Substitutions will be provided
    • Cheese: Sheep's Milk Cheese is in Course 1. Substitutions will be provided. Cow's Milk Cheese is in Course 3. Substitutions will be provided
    • Yogurt: Yogurt is in Course 1. Substitutions will be provided

  • Shellfish: There is Shrimp and Shellfish Butter in Course 3. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 3, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pecan in Course 1. Substitutions will be provided.

  • Alliums: There is Scallion (Raw), Scallion (Cooked), Chive, Garlic (Cooked) and Onion (Cooked) in Course 2, Scallion (Raw), Scallion (Cooked), Chive, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Scallion (Raw), Scallion (Cooked), Chive, Garlic (Cooked), Onion (Cooked), Shallot (Cooked), Onion (Raw) and Shallot (Raw) in Course 4. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.