Cocody Restaurant

There’s something about rodeo season that calls for depth, and for a little heat.

Chef answered with a cassoulet that feels right at home in the Lone Star state and perfectly plated in our River Oaks dining room. Rounded up with Duck leg confit, lamb sausage, pork ribs, white bean étouffée, baby carrots, and piment d’Espelette.

This one of a kind dish is available to order today and all month long, Monday through Friday. For lunch and dinner.

Your reservation is waiting for you at the link in our bio. See y’all soon.