Eugene's
Seafood restaurant · Neartown
1985 Welch St, Houston, TX 77019
Highlights
Hearty Cajun seafood, oysters, and classic Southern dishes.
Hearty Cajun seafood, oysters, and classic Southern dishes.
"With seafood classics like shrimp en brochette, tasso and garlic butter-topped oysters, and redfish stuffed with blue crab, this restaurant formerly known as Danton’s Gulf Coast Seafood is better than ever. Kick off the evening with oyster shooters. Try them with Tabasco and Worcestershire sauce, or go bright with lime and cilantro." - Brittany Britto Garley
"Have your oyster and shoot it, too, at Eugene’s Gulf Coast Cuisine in Montrose. In addition to raw oysters, oysters Rockefeller, and oysters Montrose — topped with parmesan and lump crab — this family-owned seafood restaurant crafts oyster shooters as a festive alternative. The Buffalo Bayou features a freshly shucked oyster with cocktail sauce, horseradish, Tabasco, and Tito’s vodka. If that’s not enough, head to the oyster bar for its daily happy hour, when oysters are $1.25 a piece." - Brittany Britto Garley
"With seafood classics like shrimp en brochette, tasso and garlic butter-topped oysters, and redfish stuffed with blue crab, this restaurant formerly known as Danton’s Gulf Coast Seafood is better than ever. Kick off the evening with oyster shooters, laced with Tabasco and Worcestershire sauce, or lime and cilantro." - Brittany Britto Garley
"Nestled among the homes in a residential neighborhood, Eugene’s is a cozy alternative to some of the more high profile seafood restaurants in town. Find a large menu of Cajun seafood dishes on the menu, including crab cakes. Here, an order of two patties, made with blue crab claw meat, roasted corn, red bell peppers, and fresh bread crumbs, is served with garlic rémoulade sauce, and is a fair price at under $20." - Brittany Britto Garley
"Eugene’s Bloody Danton (a nod to the restaurant’s former name) is made with Tito’s, sriracha, and housemade gumbo roux, then served in a glass rimmed with Eugene’s secret spice mix." - Brittanie Shey
