Drake Leonards, Executive chef at Eunice Restaurant, in Houston is heating things up in the kitchen with a real Cajun staple to get you through meatless Fridays during lent.

HOUSTON – Oyster season is back in full force and Eunice’s Executive Chef Drake Leonards is excited about it and even more pumped to bring a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood to Houston. The seasonally-inspired menus marry European influences with the ingredients and food ways of the Gulf Coast; items include a full raw bar. Many people don’t know how to shuck oysters, but it is a very simple processGet yourself and oyster knife Hold the oyster firmly with a towel Insert your knife into the small opening crack in the oyster Twist your oyster knife and you should hear a small crack Follow your oyster up and around with your knife Open and enjoyTo find out the many varieties of oysters offered at Eunice, just visit them by clicking here!