Much like its name implies, this handsome downtown Fort Worth restaurant is effortless, exuding a warmth that makes patrons feel instantly at home. It’s perfect for a dressy dinner out or casual bites with friends. Likewise, executive chef Blaine Staniford pairs familiar faces such as steaks and scallops with trendier choices. North Dakota bison tartare with a quail egg, charred onions, pickled mushrooms, and shaved pecorino was delicious on the fork but was overwhelmed by the oily and salty ciabatta bread that came with it. Simple rye toast points would have been better. Chilled corn and lobster soup needed a pinch of salt to heighten the flavors. A mammoth 16-ounce, double-cut Duroc pork chop was cooked a perfect medium. Spicy Tasso ham pan jus and fried okra made this dish a homey standout, but the tiny rock shrimp were unnecessary, adding nothing to the dish. Perfection was found, however, with Grace’s Japanese-style fried chicken. Staniford uses vodka in his batter, giving the chicken an extra crispy skin that held up well to the toasted bird’s eye chile sauce and yuzu aioli that slathered the succulent bird. A perfect balance of sweet, sour, and spice, Grace’s fried chicken was comforting, with style to spare—much like the restaurant itself.
Related Articles
Home & Garden
A Look Into the Life of Bowie House’s Jo Ellard
Bowie House owner Jo Ellard has amassed an impressive assemblage of accolades and occupations. Her latest endeavor showcases another prized collection: her art.
By Kendall Morgan
Dallas History
D Magazine’s 50 Greatest Stories: Cullen Davis Finds God as the ‘Evangelical New Right’ Rises
The richest man to be tried for murder falls in with a new clique of ambitious Tarrant County evangelicals.
By Matt Goodman
Home & Garden
The One Thing Bryan Yates Would Save in a Fire
We asked Bryan Yates of Yates Desygn: Aside from people and pictures, what’s the one thing you’d save in a fire?
By Jessica Otte