Grace
Hours
- Sunday: Closed
- Monday: 4 pm-11 pm
- Tuesday: 4 pm-11 pm
- Wednesday: 4 pm-11 pm
- Thursday: 4 pm-11 pm
- Friday: 4 pm-midnight
- Saturday: 5:30 pm-midnight
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
- Make a Reservation
Profile
Located in downtown Fort Worth, Grace quickly has become a pick for business meals, in-law dinners, and cocktails after work. Maybe that’s why Fort Worthians tolerate its eccentricities, starting with service. Chef Blaine Staniford’s crispy fried oysters with baby spinach are delectable, as is the rack of lamb with cauliflower purée and golden raisins.
Full Reviews
Most Recent
Review: Grace
By Teresa Gubbins
Dallas has its share of places like Grace—handsome, highly mounted restaurants charging premium prices for food with creative leanings and $50 and up for a bottle of wine. But for Fort Worth, Grace is a big deal. Located downtown, it has become a pick for business meals, in-law dinners, and cocktails after work. Maybe that’s why Fort Worthians tolerate its eccentricities, starting with service. Staffers busily straighten your fork and top off your wine glass but suffer a tin-headedness that reveals their lack of experience. If, for example, you return the “house-made tater tots” because they’re burnt and dry, don’t expect the server to remove them from your check; it never crosses her mind.There is a touch of Dallas in chef Blaine Staniford, who came to Grace after leaving Fuse and Scene in downtown Dallas last year. Staniford has exciting ideas, and when he hits it right, it’s a slam dunk. His crispy fried oysters with baby spinach were delectable: crunchy on the outside, melting on the inside, good and hot. Beef was grass-fed from Meyer Ranch, with its unique lean flavor and texture. Rack of lamb came with cauliflower puree and golden raisins—innovative for a side dish. Fried green tomatoes were marvelously thick with a light cornmeal crust. But pastas such as shrimp ravioli were poorly assembled, and his execution didn’t always match his ideas. He’s still not consistent; maybe that’s okay for Fort Worth.