Eagleford Restaurant

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  Started by a former casino food and beverage director from Mississippi, staffed with family, and a chef from NOLA, you really can't go anywhere else in the area that compares.
  
  Oysters fresh, harvested from private beds.  Olive bread served with three types of butter. Mushroom soup thick, but needed a little salt. Nice drink menu.
  
  Scallops with lump crab meat, a beautiful dish.  Mustard vinaigrette light and perfect for summer.  Not surprising as the chef was stolen from Susan Spicer's Bayona.
  
  Watermelon sorbet a season must have.  
  
  I wish there was a better wine list, but completely understand the local market.  A little bit too much of a alcohol mark up for the area, though.
  
  Will definitely be back.

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  Posted on 08.05.13 Bryana H.

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  I heard about this place and drove from Victoria, TX to give it a try.  The place looks amazing and is definitely has a 5 star appeal.  The prices are pretty expensive being around 30$ per plate. I got the 8 ounce Filet Mignon and the wife got Shrimp and Grits.  We got one alcoholic drink and our bill was 75$ with out tip.  My steak was 30$ and was cooked perfectly. Sadly it had no season at all and the "vegetable Medley" that comes with it was green beans. Which didn't have any seasoning as well.  Over all the food we thought was mediocre.  The food was extremely high for the quality we received.  If your looking to try a new place to eat like us, then give it a shot but we will stick to The Pumphouse and Texas Roadhouse. Its closer, cheaper, and the food in my opinion is better.  Im not a steak expert but im pretty sure your suppose to season steaks and also the cut of meat was tough to eat and had gristle in it.  Pretty disappointing.

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  Posted on 02.17.13 Jared F.

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  $17 bourbon on the rocks including an extra $3 charge for ice. Ridiculous. While the food was good, it's going to be tough to get me to go back.

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  Posted on 12.02.12 Claire S.

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  Great meal.  such a nice place for South Texas.  I've only been once but plan to return soon.
  
  Steak was cooked to requested doneness and was well seasoned...the cut of meat itself wasn't what I expected, but will be happy to continue to order more steaks and see if that is a consistent problem or a one time issue.
  
  Fantastic crab cake.
  BBQ Shrimp was okay.
  Crawfish Smashed was too cheesy for me, but that's just me, my wife loved them.
  Fantastic gumbo (just needed some Louisiana hot sauce instead of Tabasco)
  My wife said the Key Lime cheesecake was excellent.
  
  Hope the place can survive at this price point, but so far they are off to a great start.

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  Posted on 11.08.12 John H.

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  ....the misspelled listing of this RESTAURANT is not my responsibility....
  
  The discovery of The EagleFord Shale Reserves has made a number of families rich in the area. My discovery, of the EagleFord Restaurant, has enriched my palate and reawakened my desensitized taste buds.... numbed by mediocrity.  
    In the "Oil Town" of Cuero, EagleFord has remodeled one of the towns historic buildings and created a large venue for outdoor dinning(high walled patio), private dinning (entire upstairs available), a comfortably cool (indirect blue lighting) spacious dinning room and hardwood floored (well staffed) bar.
    The menu features local sea foods, steaks and interesting daily /nightly specials. Entrees are a la carte, allowing the opportunity to create the perfect plate, along with a nice list of appetizers and wines. The bruschetta was nice with a sweet balsamic reduction and the FRESH "oysters on the half shell " were actually fresh. Our entrees were :
  a 16oz. Prime rib (mine), ordered and served medium rare....and not the usually ordinary "prime" boiled in Au jus to desired temperature, this. "rib" was slow roasted to "temp", then served with what seemed to be house made Au jus....., including veggie of the day,French style green beans, which I ate even though they are green (my diet is mainly beige) and a delicious "non -starchy" mushroom risotto,
  The (House Specialty) Snapper Matagorda (hers), pan seared with shrimp,a light cream sauce (hints of Louisiana  flavor in the sauce) over risotto.....the winner of the "i'll order better then you contest" with a side of grilled asparagus (crunchy,smokey...delicious).
  Dessert : creme brulee (light, like a they used to make)  and a mountainous bread pudding ......both made in house (perfectly).
  We ordered by course (there seems to a problem with service, timing meals these days....so it 's easier to control timing in this way),  however we were unaware that Daniel, our server, had real training.....heck, he even had "crumb er" in his pocket, and was able to time our foods to allow a pleasantly paced meal. The Chef, Samuel,  made an impressive appearance at our table and received our compliments graciously. It was a long needed escape to a place in my memory where everything was perfect.

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  Posted on 08.22.12 James L.

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