About State of Grace
When Atlanta restaurateur Ford Fry brought State of Grace to Houston's Westheimer corridor in 2015, he made a specific argument: that River Oaks deserved a restaurant that felt genuinely Southern without being nostalgic, genuinely modern without losing its regional soul. In partnership with Executive Chef Bobby Matos, he built exactly that — a room and a menu that feel native to the Gulf Coast without the studied earnestness that plagues so much regional cuisine.
The space is striking. A soaring, high-ceilinged room with warm wood and natural light manages to feel simultaneously festive and intimate — the trick of great restaurant architecture. The raw bar anchors the experience: Gulf oysters shucked to order, scallop crudo with citrus and heat, lobster hushpuppies that arrived on opening week as a fan favorite and have never left the menu. From the wood fire comes the kitchen's most serious work: Gulf redfish blackened with housemade spice that arrives at the table still crackling, snapper prepared with a simplicity that requires absolute confidence in the quality of the fish, whole roasted birds that make the table smell like someone's most successful memory.
The menu has evolved over the decade toward steaks and classic European preparations alongside the Gulf Coast signatures, giving the kitchen a broader register without sacrificing what made it distinctive. Korean fried chicken wings coexist with duck carnitas. The bar program operates at the same level of seriousness as the kitchen — the cocktail list reads like it was built by someone who would rather make a good drink than a clever one, and the wine selection is deep enough to satisfy a genuinely diverse clientele.
Groups work particularly well at State of Grace. The room accommodates large tables without making them feel like they've been relegated to a secondary space, and the menu's range means that a table of twelve will find something for everyone.
Why Team Dinner
State of Grace has the ideal combination of qualities for a team dinner: a room energetic enough to absorb conversation and laughter, a menu broad enough that no dietary preference is left behind, a bar program good enough to keep everyone at the table willingly, and a price point that won't make the expenses conversation difficult. The raw bar tower arriving at the center of the table is an instant team moment — the kind of shared spectacle that makes a work dinner feel like an occasion. Private dining rooms are available for groups requiring more seclusion. The River Oaks address keeps the evening in the right part of town.