PM Realty Group
1000 Main St, Suite 2400
Houston, Texas 77002
MEDIA CONTACT:
Whitney Williams
Marketing & Communications Manager
PMRG
(713) 209-5935

Sep 28, 2018

IN HOUSTON, ALL CULINARY ROADS LEADS TO EUNICE THIS FALL; BRG HOSPITALITY TO ENTER BAYOU CITY WITH MODERN CAJUN-CREOLE BRASSERIE OCTOBER 1

HOUSTON, TX – Modern Cajun-Creole brasserie Eunice, the first Houston concept for New Orleans-based BRG Hospitality, is making its much anticipated debut in the Upper Kirby District at 3737 Buffalo Speedway on October 1st . Helmed by acclaimed, internationally-trained chef Drake Leonards, who is also the operating partner, the 7,000-square-foot restaurant and bar complements a pedigreed portfolio that includes August, Domenica, Borgne, Shaya and Luke, where he was previously executive chef.

“Given the synergies of the Big Easy and the Bayou City, along with the explosion of the food and drink scene here, Houston has increasingly held allure to our team and families, and we feel so fortunate to be near the unveiling of a project that represents an exciting step for us as independent operators under the BRG umbrella,” said Leonards. “We can’t wait to welcome our guests into what we feel is one of the most special spaces in the state thanks to the location, architecture and irreplaceable tree canopy that frames every sightline.”

Leonards began his culinary journey in his hometown of Eunice, Louisiana at the age of 15 as a dishwasher. He worked every facet of the kitchen in his eagerness to learn, and his drive, passion and talent ultimately earned him a sought-after spot on the line at Restaurant August in New Orleans while still a culinary student at Nicholls State University in Thibodaux, LA. After graduation in 2008, major opportunity came again in an apprenticeship with chefs Daniel Boulud and Gavin Kaysen at Manhattan’s Café Boulud.

Following New York, Leonards spent two years living and working in Germany’s Black Forest, Spain, France, Switzerland and England before returning to New Orleans in 2012 to focus on the intricacies of regional Gulf cooking at famed La Provence and then as a executive sous chef at nationally acclaimed Restaurant August.

Leonards will be supported by a seasoned team including general manager Luke Smith, formerly of landmark BRG-owned New Orleans event space Pigeon & Prince and its precursor Le Foret and chef de cuisine Daniel Blue, previously of Houston’s Hunky Dory.

Ensconced in a century-old grove of 20 live oak trees on the ground floor of one of the Greenway Plaza area’s most striking new mixed-use developments, Eunice is a study in contrasts, merging rural and refined, plus classic and contemporary, in its cuisine, cocktails, culture and ambience. Named after Leonards’ South Louisiana hometown – the heart of Acadiana and the midpoint between Houston and New Orleans – Eunice will channel nostalgic flavors from his childhood and European influences from his training with premium seafood, fowl, meat and produce sourced from the Texas and Louisiana Gulf Coast.

Menu highlights will include a full raw bar featuring oysters from the coasts of Louisiana and Texas as well as  a daily selection of fresh gulf fish crudos, tartares, and ceviches.  Other featured items include New Orleans Style Gumbo, Crispy Bandera Quail, Jumbo Gulf Shrimp and Grits, and Slow Roasted Cochon de Lait. Diners will enjoy a sweet finish of seasonal tarts, pies and house-spun ice creams. The bar program will spotlight hand-selected whiskies and bourbons, interesting after-dinner libations and refreshing cocktails focusing on regional produce and ingredients.

A welcoming, multi-faceted and casually sophisticated backdrop for all-day dining plus Saturday and Sunday brunch, the interior and alfresco spaces at Eunice have been painstakingly curated by award-winning Houston firm gin design group in close collaboration with Leonards. An extended opening timeline allowed for an extensive reconceptualization of the décor, easing away from a more precious, white table cloth direction, as the concept continued to evolve.

Principal Gin Braverman, a hospitality veteran with projects spanning from Houston’s James Beard Award-winning Oxheart to Magasin Vietnamese Café in New Orleans and South End in New Canaan, CT, has cleverly captured the charm, character, and liveliness of Southern Louisiana. Eunice juxtaposes rustic and regal elements, including antiques loaned from Leonards’ and Smith’s families, amidst a soaring, light-filled space with 20-foot high walls of windows and wood floors. The ceiling, painted in a shade of blue reminiscent of bayou water at sunrise, has been timbered with dark wood beams.

The focal point upon entry is a 24-seat, U-shaped quartz-topped bar that incorporates a custom metal bottle display with reclaimed windows and antique mirrors. Adjacent to the bar is an oyster and crudité station with a tiled marquee announcing “fresh shucked daily” plus semi-open kitchen fronting a chef’s table.

The main dining room, accented with whitewashed shiplap and linen lanterns, offers both high back, floating banquette and table seating for 90. Handmade in Texas in a provincial Louisiana style, the furniture incorporates carved detailing and rich, tufted fabrics. A private dining room off the entry accommodates 24 and showcases specialty wall treatments including lime washing and textured paper in a wildflower pattern created by British plaster artist.

The expansive, tree-shaded outdoor terrace, framed by lush plantings, features both table and lounge seating for 40 and makes for a beautiful backdrop to pass hors d’oeuvres and enjoy cocktails for private events.

Eunice will be open for lunch and dinner Monday through Friday from 11 am until 10 pm. Saturday service will be dinner from 3 until 10 pm. On Sunday, brunch will be served from 10 am until 4 pm and dinner from 4 until 9 pm. Happy hour will be available seven days a week from 3 until 6 pm and will offer 75 cent oysters, 1/2 off snacks, draft beer, specialty cocktails and house wines by glass.  

 

About BRG Hospitality

BRG Hospitality is a restaurant operations management group headquartered in New Orleans, LA.  Proudly touting multiple James Beard Award accolades and some of the most talented chefs in the country, the BRG Hospitality team is committed to providing outstanding food and exceptional service to guests every day. BRG Hospitality owns and operates eight restaurants and one event space in New Orleans, including: August, Borgne, Domenica, Johnny Sanchez, Luke, Pigeon & Prince, Pizza Domenica, Shaya, and Willa Jean. This fall, BRG will open two new concepts: Warbucks with Chef-Partner Todd Pulsinelli in New Orleans, and Eunice with Chef-Partner Drake Leonards in Houston, TX.  Please visit http://www.brg-hospitality.com to learn more.

 

About PMRG

PMRG merged operations with Madison Marquette in June 2018 to create a new leader in commercial real estate. The firm offers PMRG’s leasing, property management, investment management and development services, combined with Madison Marquette’s specialized development, investment and marketing expertise. Madison Marquette’s strength in retail and mixed-use assets joins PMRG’s office, medical, industrial and multi-family capabilities to provide national leadership across asset classes. PMRG’s dominance in the southern US combines with Madison Marquette’s presence in primary gateway markets on both coasts to serve the top institutional owners and investors in the industry. The company provides leasing and management services to a diverse portfolio of 330 assets in 24 states and manages an investment portfolio valued at over $6 billion. The combined company is headquartered in Washington, DC with a major presence in Houston, TX. With 600 professionals in 12 regional markets, the merged firm is a member of the Capital Guidance group of companies.