One of River Oaks’ most reliable restaurants is changing its operations. While it is preparing to celebrate its ninth anniversary in October, State of Grace will see major changes in the dining room and menu.
Rather than being an eclectic, Gulf Coast-inspired seafood restaurant, the new State of Grace leans more toward steaks and classic European dishes. Changes to the dining room will transform the eatery’s Hill Country hunting lodge-inspired design into something more contemporary.
State of Grace will be open for brunch in its current form through Sunday, September 1. After that, it will close for a week and reopen with a new look and menu on Monday, September 9. For owner Ford Fry, the remodel is about getting back to basics.
“As we reimagine State of Grace, we’re focused on simplicity and service,” Fry said in a statement. “When I think of my childhood and Texas, I think of continental cuisine, wood-fired cooking and Gulf seafood, and we hope to emulate that experience for our everyday neighbors and first-time visitors alike. Warm, welcoming hospitality and a reliable favorite that will keep you guessing about why it’s so good.”
Fry, working with his vice president of culinary Drew Belline, executive chef Bobby Matos and executive chef John Quinn, will revamp State of Grace’s menu. Notably, the wood-fired oven that powers the restaurant will remain, but will be used primarily to grill steaks to order. Choices include a massive 42-ounce Bistecca alla Fiorentina as well as “Le Entracôte,” the restaurant’s take on steak frites. Main courses, called Les Plats Continental, include seared scallops, veal chop schnitzel and pasta. For dessert, look for a classic pecan kugel or a chocolate soufflé with crème anglaise.
Can there ever be too many restaurants that serve soufflé?Courtesy of State of Grace
Pair them with a selection from the 400-bottle wine list, as well as cocktails, beer and non-alcoholic options.
As for the interior design, look for new green and gray wall paint, as well as chandeliers and candles to light up the dining room. Antiques and “whimsical art” will decorate the walls, and vintage leather banquettes will replace the current seats.
Thankfully, not everything is changing. A representative told CultureMap that the restaurant’s oyster bar will remain. Certain menu staples — including fried octopus, redfish on the half shell, and pancakes — will also continue to be available.
“I’ve noticed more and more that classic is on trend. The menus and service style of the past are very popular both in the industry and with guests. So why not celebrate that?” added Fry.
This year has been very busy for Ford Fry and his team. In April, the group opened Photo by: Little Rey’sa fast-casual concept based on tacos and fried chicken. They also operate two restaurants in the Heights – La Lucha, an eclectic restaurant based on seafood, fried chicken and one of the Houston’s Best Cheeseburgers; And Supericaa Tex-Mex restaurant with an extensive cocktail program.
