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Formerly Known as Danton’s, Gulf Seafood Favorite Eugene’s Makes a Comeback

All crab, shrimp, and oysters are sourced from the Gulf Coast

Baked oysters at Eugene’s.
Leah Wilson/Eugene’s

Eugene’s Gulf Coast Cuisine, the restaurant formerly known as Danton’s Seafood Kitchen gets a new identity this week as a charming Southern spot for seafood.

The 150-person River Oaks restaurant (1985 Welch Street) will reopen as Eugene’s Gulf Coast Cuisine on Monday, October 28. Danton’s recently relocated to a new Montrose home.

Eugene’s is named after owner Kyle Teas’ father, and family ties are aplenty across the reborn 4,600-square-foot restaurant (think a gallery wall of Kyle and Eugene’s relatives).

Kyle’s Crab Salad at Eugene’s Gulf Coast Cuisine.
Leah Wilson/Eugene’s

Local fish most recently swimming in local waterways, including red snapper, ling, mahi and grouper, are broiled, blackened, baked, or grilled to order. Underwater orders also include Chilean seabass and seasonal specials like crawfish, soft-shell crabs and wild caught salmon.

The menu is also filled out by chicken, pastas, and certified Angus beef options. Popular Danton dishes making a comeback include shrimp and grits, Debris sandwich, and seafood gumbo. New items include a modern spin on pimento cheese and “Kyle’s Backyard” burger.

Along with an oyster station, a full-service bar slings cocktails, range of wines, and an array of domestic, local craft and imported beers.

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