“The lavish redesign of State of Grace in River Oaks creates a warm atmosphere with chandeliers, limewashed brick, and leather banquettes, complemented by a backdrop of florals, whimsical art, and ornate antiques.”
“Hailing from the Texas port city of Houston, this recipe for roasted oysters [with citrus garlic butter] from restaurateur Ford Fry’s Award of Excellence–winning State of Grace combines butter and Parmesan cheese with furikake, a Japanese seaweed seasoning, and togarashi, a zesty chile blend.”
“Everything about State of Grace in River Oaks is over the top. Picture a Southern debutante ball located in a hunting lodge with high ceilings, crown molding, and massive drapery that serves an amalgam of steakhouse grilled meats, pasta, and salads that often have Southern-leaning things thrown on top.”
“The menu blends New American, French and Italian traditions in a sophisticated manner, and shareable items like the Grand Plateau seafood tower and the Bistecca alla Fiorentina for two are excellent choices for an indulgent night out.”
“Settle in for a sophisticated continental menu with Southern influences, like blue crab beignets, veal chop schnitzel, and impressive steaks with luxe sauces like roasted foie gras.”
“This buzzy River Oaks restaurant boasts its own oyster room designed with premier oyster bar seating near all of the shucking action.”
“With a magnificently marbled bar and exposed brick walls, State of Grace’s interiors are stunning. And the sight of a dedicated oyster shucker gives you a visual hint at the deliciousness to come at this River Oaks hot spot.”
“State of Grace is serving happy customers a steady diet of gumbo, cacio e pepe, Oaxacan queso, Spanish grilled octopus, German schnitzel and Nashville hot chicken.”
“This buzzy neighborhood restaurant and oyster bar by Ford Fry … boasts a diverse menu with bold Southern influences.”
Houston’s hottest rising star chefs shine at prestigious awards gala
