In October 2015, Atlanta celebrity chef Ford Fry’s highly-anticipated State of Grace made its debut in a bright and airy River Oaks space. In his first Houston venture, Fry, a James Beard-nominated chef, teamed up with executive chef Bobby Matos to create a southern menu inspired by Houston and the Gulf Coast.
Inside, designer Elizabeth Ingram’s talent is evident in an eye-catching space that marries the aesthetic of an upscale hunting lodge with preppy Southern vibes. Crisp white and natural light contrast with antler installations and
clubby banquettes, while a stunning oyster bar sits center stage for walk-in patrons. On the menu, fresh catch like the scallop crudo or lobster hushpuppies quickly emerged as fan favorites, not to be outdone by the Korean fried chicken wings or duck carnitas. In addition to signature cocktails, State of Grace’s well-priced wine list add to the restaurant’s appeal.
State of Grace is open for lunch, Monday through Friday, and dinner daily.