On this week’s adventure of “What’s Eric Eating,” Eunice controlling chef Drake Leonards and sous chef Daniel Blue accompany CultureMap aliment editor Eric Sandler to altercate the Cajun-Creole brasserie they’re aperture in Greenway Plaza. The chat begins with both chefs administration their paths to the restaurant industry, including their careers with New Orleans-based restaurant accumulation BRG Hospitality, the aggregation abaft Eunice.
Blue, whose resume includes stints at both Feast and Hunky Dory, has able ties to Houston, but Leonards is new to the city. He explains that he’s spent the aftermost year affair added associates of the chef association and advertent that “I haven’t met a fajitas that I didn’t like.”
The restaurant takes its name from Leonards’ home town, a baby agronomical association in axial Louisiana. Sandler asks Leonards how it aggressive the restaurant.
We consistently had abundant aliment on our table. The table was absolutely full, not because bodies had bags of money, but because bodies in that association are absolutely abundant cooks. In the springtime, we had admission to affluence of abjure and rice. In the fall, anybody hunted. We avoid hunted, we affable hunted, we azure hunted. Late into the winter we had venison
For me, it’s not aloof about the aliment we grew up with, it’s about the way we
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