Grace

  • 4.44
  • Outstanding!
  • Food:4.1
  • Decor:4.7
  • Service:4.8

652 West Randolph Street, Chicago, IL 60661Chicago / Near West Side  [ Map ]

(312) 234-9494  [ Website ]

Cocktail Bars$200 - $299

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Reviews of Grace  (18)

Featured Review

Grace Restaurant

    • 5.0
  • Food: 4.5
  • Decor: 5.0
  • Service: 5.0
  • Meal Price: $200 - $299

Alaskan king crab, cucumber juice, sudachi pure, Danish trou troe at Grace, chef curtisduffy #Chicag

Cracking #BucketDish   Poached Alaskan king crab, cucumber juice, sudachi pure, Danish trout roe at

Poached Alaskan king crab, cucumber juice, sudachi pure, Danish trout roe 

Australian black truffle, Tapioca chip,  gummy, grilled naan, cherry with black truffle at Grace, ch

Australian black truffle, Tapioca chip, gummy, grilled naan, cherry with black truffle 

Pan roasted  breast, sunflower pure at Grace, chef curtisduffy #Chicago

Pan roasted breast, sunflower pure at Grace, chef curtisduffy 

Fantastic liquid ball  Cocoa butter filled with Egyptian lemon peeled tea. at Grace, curtisduffy #Ch

Fantastic liquid ball Cocoa butter filled with Egyptian lemon peeled tea. 

Braised pig's tail, cauliflower pure, braised endive. at Grace, curtisduffy #Chicago

Braised pig's tail, cauliflower pure, braised endive. 

Dark chocolate from Honduras, sweet lemon sorbet, matcha white chocolate ganache, olives. Grace, cur

Dark chocolate from Honduras, sweet lemon sorbet, matcha white chocolate ganache, olives. Grace, cur

Dark chocolate from Honduras, sweet lemon sorbet, matcha white chocolate ganache, olives. Grace, curtisduffy White smoke coming out  Poached Tasmanian trout, lychee, osetra caviar, vinaigrette, yuzu pure. at G

White smoke coming out Poached Tasmanian trout, lychee, osetra caviar, vinaigrette, yuzu pure. 

Compressed strawberry, caramelized brown butter, yellow chartreuse. at Grace, curtisduffy #Chicago

Cracking #BucketDish with cityfoodsters katiekeikot tabelogus  Compressed strawberry, caramelized br

Compressed strawberry, caramelized brown butter, yellow chartreuse. 

Patrolling  Inside the kitchen at Grace, #Chicago

Patrolling Inside the kitchen at Grace, in Chicago

  • Alaskan king crab, cucumber juice, sudachi pure, Danish trou troe at Grace, chef curtisduffy #Chicag 574991
  • Cracking #BucketDish   Poached Alaskan king crab, cucumber juice, sudachi pure, Danish trout roe at  574992
  • Australian black truffle, Tapioca chip,  gummy, grilled naan, cherry with black truffle at Grace, ch 574993
  • Pan roasted  breast, sunflower pure at Grace, chef curtisduffy #Chicago 574994
  • Fantastic liquid ball  Cocoa butter filled with Egyptian lemon peeled tea. at Grace, curtisduffy #Ch 574995
  • Braised pig's tail, cauliflower pure, braised endive. at Grace, curtisduffy #Chicago 574996
  • Dark chocolate from Honduras, sweet lemon sorbet, matcha white chocolate ganache, olives. Grace, cur 574997
  • Dark chocolate from Honduras, sweet lemon sorbet, matcha white chocolate ganache, olives. Grace, cur 574998
  • White smoke coming out  Poached Tasmanian trout, lychee, osetra caviar, vinaigrette, yuzu pure. at G 574999
  • Compressed strawberry, caramelized brown butter, yellow chartreuse. at Grace, curtisduffy #Chicago 575000
  • Cracking #BucketDish with cityfoodsters katiekeikot tabelogus  Compressed strawberry, caramelized br 575001
  • Patrolling  Inside the kitchen at Grace, #Chicago 575002

Dinner at Grace

    • 3.5
  • Food: 3.5
  • Decor: 4.5
  • Service: 5.0

If there was one meal I was really looking forward to while I was in Chicago, it was dinner at Grace. Opening back in December of 2012, the restaurant earned its third Michelin star only a couple years later. Head chef and owner, Curtis Duffy has made quite a name for himself. He was a former chef at world-renowned Charlie Trotter’s until its closing in 2011, and he was also the chef de cuisine at Alinea. He has even starred in his very own documentary, For Grace.
Grace

 

I arrived for my reservation right on the dot. I was actually dropped off on the other side of the building complex and just walked around the corner. The exact location was a bit confusing on the GPS. I actually recognized the street from the documentary which I watched on Netflix one night.

Grace

 

I was immediately shown to my small table off to the side of the dining room. The moderately lit room was simple, yet elegant. You could tell that a lot of effort went into every detail of the place. I know they went through quite a process just to select the perfect chair for diners. Well they did a good job because it was one of the most comfortable chairs I ever sat on.
Grace

 

Gray cloths draped the tables with a soothing dim light fixture at the center of each one. When it comes to the tasting menu, you have two options – Fauna or Flora. Flora is completely vegetarian and Fauna features meat and seafood. Both menus cost $235. For that amount, I definitely want some meat and seafood.
Grace

 

I’m usually hesitant whether to do the wine pairing or not. The amount of wine served usually ends up being a bit too much, the price is a bit steep, and the selections are underwhelming. I figured I was only going to have a chance to dine here once and I might as well go all out. So, I went for it. It costs an additional $125.
Grace

 

The pairing began with a nice champagne.
Grace

 

The amuse bouche consisted of artichoke done 3 ways.
Grace

 

There was a whipped version that was light and airy.
Grace

 

The second version had artichoke and okra in a simple broth.
Grace

 

The third version had a dollop of artichoke sorbet garnished with a crispy artichoke chip. This was my favorite one out of the three.
Grace

 

Then the tasting menu began. The first course was rabbit with morel, smoked paprika, and green garlic. It was presented in a small container with a gold lid.
Grace

 

I was told to pull back the lid, lick the underside of it, and enjoy the rabbit and morel inside that have been slightly smoked. Yes, you will be instructed on how to enjoy each course.

Grace


For the next course, a 2014 Weingut Max Ferdinand Richter Riesling “Estate” was served.

Grace

Grace

 

The next dish was actually from the Flora menu. It had Hon Shimeji mushrooms, spring onion, black garlic, and blooms.

Grace
Grace

 

We were back on track with the most famous dish on the menu – the Alaskan king crab with sudachi, cucumber, and lemon mint.
Grace

 

The presentation was beautiful with an edible glass cover perfectly decorated with dollops of cream, trout roe, and lemon mint.
Grace

 

I took my spoon, tapped the glass, and it shattered to reveal the poached king crab inside. It was sweet and sour, and the sugar glass added some sweetness. Interesting.
Grace

 

The third wine was a 2015 Cederberg Wines Bukettraube.
Grace

Grace

 

At this point, the first bread was served – semolina bread.
Grace

 

It was served along two types of butter – cow milk butter and green herb butter.
Grace

 

The third course was presented on a really cool plate. It was bigeye tuna with caviar, cashews, coconut, and Miner’s lettuce.
Grace

 

I was a fan of this dish. Although I’m not sure if the cashews really added anything to the flavor, but definitely provided a crunch.
Grace

 

The fourth wine was a 2003 I Doria di Montalo “AD”.
Grace

 

I couldn’t help but watch the kitchen while eating. With its big glass window, it was inviting everybody to watch the action.
Grace

 

The fourth dish was squab with beets, sunflower seeds, and mâche. Mâche is an edible salad green also known as corn salad and lamb’s lettuce.
Grace

 

The squab was very tender. The nutty and salty sunflower seeds went well with the slightly tart sauce.
Grace

 

Another bread was placed on my bread plate. It was a dill and roasted potato bread. I wasn’t sure how many more courses to expect, so I didn’t want to fill up on the bread. It was pretty good though.
Grace

 

The fifth wine was a 2013 Vina Zoral “Malayeto”. I really enjoyed this one.
Grace

 

More bread? The pretzel bread with Hawaiian salt was good, but I only had a bite.
Grace

 

The fifth course was pig tail with endive. cauliflower, and oxalis. Oxalis are those small leaves.
Grace

 

The flavor was somewhat bland. The pig tail was made into a ball, similar to a sesame ball. I didn’t really enjoy the texture of it. This dish was just a miss for me.
Grace

 

Swinging by with a fancy decanter in hand, the sixth wine was a 2013 Domaine des 3 Cellier “Alchimie”.

Grace

Grace

 

The sixth course was short rib with watercress, lime, and Vietnamese herbs.
Grace

 

The short rib was tender with good flavor, but it seemed like everything else on the plate were purely just for presentation. The jelly just seemed odd to me.
Grace

 

I was getting pretty full at this point. Ah, more bread! A tasty ginger coconut basil muffin was served, but I only managed a single bite. I knew a few more courses were on their way.
Grace

 

It was time to transition into the dessert courses. I long wooden piece with a small cone on the end was presented to me. The palate cleanser was a refreshing Marionberry sorbet.
Grace

 

The seventh wine to go with the first dessert course was a 2015 Elio Perrone “Biagaro”.
Grace

 

The sparkling rosé from Italy had just the right amount of sweetness.

Grace

 

The seventh course featured rhubarb with violet, graham, and anise hyssop. Anise hyssop is a is a species of perennial plant in the mint family.
Grace

 

This dessert was nice and light. Again, I didn't find it to have much flavor though.
Grace

 

The final wine was a 2011 Domaine de Petit Metris “Chaume” from France.
Grace

Grace

 

The last course was a chocolate dessert with heart of palm, orange, and citrus begonia.
Grace

 

The smooth ribbon of chocolate was delicious with nice hints of citrus from the orange sauce and edible flower.
Grace

 

The tasting menu concluded with one last single bite – a lemon sphere filled with rosemary tea. I picked it up carefully and popped it into my mouth where it instantly burst with subtle lemon and rosemary flavor.
Grace

 

After my meal, I was escorted into the kitchen and given a quick tour.
Grace

 

You can’t help but notice the custom spice rack at the far wall.
Grace

 

The kitchen was very impressive. The space is huge and it was immaculate. The chefs were assembling dishes for the last few diners of the night. Chef Duffy stepped out for a bit, so I didn’t get to meet him unfortunately.
Grace

Grace

 

I enjoyed my dinner at Grace. The ambiance was elegant. The service was outstanding. There was plenty of food, so portions were not a problem. The wine pairing was nice, but not absolutely necessary. The presentation of the dishes were beautiful, although a couple dishes fell short in flavor – either it was too bland or too complex. For that reason, I didn’t think it was worth the price. I was expecting to be blown away, but the stunning visuals overtook the taste.

Grace

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Grace Restaurant

Grace is the only other 3* Michelin restaurant in Chicago aside from Alinea. Chef Curtis Duffy named

Grace is the only other 3* Michelin restaurant in Chicago aside from Alinea. Chef Curtis Duffy named his restaurant 'Grace' as it resonated in his cooking style and after his daughter Eden Grace. Even as the former Chef de Cuisine of Alinea, the two experiences are drastically different. While Alinea showcased hands-on and experimental gastronomy, the Grace experience flowed with a more relaxed culinary elegance.

Juice: Elderflower with lemon at Grace, Chicago

Juice: Elderflower with lemon at Grace, Chicago

  • Grace is the only other 3* Michelin restaurant in Chicago aside from Alinea. Chef Curtis Duffy named 294733
  • Juice: Elderflower with lemon at Grace, Chicago 294734

Grace Restaurant

Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (veg

Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (vegetarian) and a fauna (meat and seafood-focused menu). Each menu is 9 courses. Being the gluttonous pig that I am, I ordered both menus. I think there may have been a few eyebrows raised and some scurrying around in the kitchen caused by this request. #GraceChicago #Michelin3stars

, brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars

, brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars

Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago  #Michelin3

Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago #Michelin3stars

White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds.

White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds. Just terrible. I won't even start with the extraneous garnishes on the dish. Not Not #Michelin3stars #GraceChicago #GraceRestaurant

Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars

Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars

Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant  #Michelin

Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago  #Michelin3stars

Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Mich

Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tast

Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tasty given the quality of the beef. I don't know the purpose of all the other stuff on the plate. There is a huge cracker-like thing in the middle with a thin slice of raw waygu draped over it. This dish is pretty representative of the cooking style at Grace. There is a lot of what I call "fluff" on the plate, extraneous bits and pieces, plated to look like some abstract art piece. Lots of fancy technique and ingredients showcased in each dish yet the food lacks a basic balance of flavors. There is just too much stuff on the plate, the dishes need some editing. There are 110+ Michelin 3 star restaurants around the world. Of the 40 or so I've been to, Grace ranks as one of the 5 most disappointing. #GraceChicago #GraceRestaurant #Michelin3stars

Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg)

Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg) menu...each tasting menu had 6 savory courses and 3 dessert courses (one dessert was just a small sorbet). Portions are small. I would have still been hungry if I hadn't ordered both menus. Between the 2 menus, the flora menu had the weaker courses by far. #GraceRestaurant #GraceChicago #Michelin3stars

Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceC

Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceChicago #GraceRestaurant. #Michelin3stars

Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Micheli

Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Chocolate, green olive, matcha, tangerine lace.  Halfway through this meal, I was wishing for the en

Chocolate, green olive, matcha, tangerine lace. Halfway through this meal, I was wishing for the end to come so I could be put out of my misery. I was so happy for the final dessert to be placed in front of me. #GraceChicago #GraceRestaurant Not Not #Michelin3stars

  • Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (veg 548843
  • , brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars 548844
  • Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago  #Michelin3 548845
  • White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds. 548846
  • Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars 548847
  • Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant  #Michelin 548848
  • Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars 548849
  • Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars 548850
  • Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago  #Michelin3stars 548852
  • Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars 548853
  • Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Mich 548854
  • Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tast 548855
  • Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg)  548856
  • Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceC 548857
  • Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Micheli 548858
  • Chocolate, green olive, matcha, tangerine lace.  Halfway through this meal, I was wishing for the en 548859

Grace Restaurant

That moment when your waiter comes out and tells you the chef can't wait to meet you.  I had the mos

That moment when your waiter comes out and tells you the chef can't wait to meet you. I had the most incredible experience at Grace last night. After a 9 course meal with wine pairings, I was invited to tour the kitchen, wine cellar and chef's lounge, and shook Chef Curtis Duffy's hand. Best night of my life.

  • That moment when your waiter comes out and tells you the chef can't wait to meet you.  I had the mos 613431

Grace Restaurant

Getting our palates and minds blown off....

Getting our palates and minds blown off....

Grace is one of the most beautiful, slick, handsome restaurants I've ever been to. I couldn't stop t

Grace is one of the most beautiful, slick, handsome restaurants I've ever been to. I couldn't stop taking pictures inside the dining room. The food by curtisduffy and his team was equally impressive. Pics to follow!

The entire "Flora" menu from Grace by curtisduffy in Chicago. Audacious, flavorful, eye-opening, ins

The entire "Flora" menu from Grace by curtisduffy in Chicago. Audacious, flavorful, eye-opening, instant favorite. For detailed descriptions of each dish find me on flickr. Shout out to chef Nicholas Romero for the platting demo and to brad_kilgore for introducing me to him. Thanks.

  • Getting our palates and minds blown off.... 226498
  • Grace is one of the most beautiful, slick, handsome restaurants I've ever been to. I couldn't stop t 226499
  • The entire "Flora" menu from Grace by curtisduffy in Chicago. Audacious, flavorful, eye-opening, ins 226500

Grace Restaurant

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He had a rose deliever with every course. 
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Grace

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20 dozen roses... I'm absolutely speakless with the extend of love he has shown me today.

20 dozen roses... I'm absolutely speakless with the extend of love he has shown me today.

  • curtisduffy     ie authority  chicagofoodmag chicagofoodauthority thrillist  infatuation opentable   259891
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  • curtisduffy     ie authority  chicagofoodmag chicagofoodauthority thrillist  infatuation opentable   259898
  • He had a rose deliever with every course. 
  curtisduffy     ie authority  chicagofoodmag chicagofoo 259899
  • curtisduffy     ie authority  chicagofoodmag chicagofoodauthority thrillist  infatuation opentable   259900
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  • curtisduffy     ie authority  chicagofoodmag chicagofoodauthority thrillist  infatuation opentable   259933
  • 20 dozen roses... I'm absolutely speakless with the extend of love he has shown me today. 259934

Grace Restaurant

    • 2.5

Interesting wine list at #GraceChicago, heavily focused on Loire and Rhone wines.  Not a single bott

Interesting wine list at #GraceChicago, heavily focused on Loire and Rhone wines. Not a single bottle of burgundy on the list and no interesting champagnes that caught my eye. Time to get my geek wines on. I chose a 2010 #Dagueneau #Silex, named for the high flinty stone content of the soils. Restrained for a , really complex wine that developed more in the glass as it warmed up a bit. #GraceRestaurant

First time to #GraceRestaurant in Chicago.  Chef Curtis Duffy worked with Chef Grant Achatz at Trio

First time to #GraceRestaurant in Chicago. Chef Curtis Duffy worked with Chef Grant Achatz at Trio and was the Chef de Cuisine when Alinea first opened. He went on to earn 2 Michelin stars at Avenues at the Peninsula Chicago, where I ate at the Chef's Counter a few years ago. Grace opened at the end of 2012 and was just awarded 3 stars this past year. This dish had a few amuses hidden in the foliage: Rabbit loin in dashi Lions mane mushroom Tempura-fried chestnut pure Tamarind gelee, coconut powder #GraceChicago #Michelin3stars

Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (veg

Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (vegetarian) and a fauna (meat and seafood-focused menu). Each menu is 9 courses. Being the gluttonous pig that I am, I ordered both menus. I think there may have been a few eyebrows raised and some scurrying around in the kitchen caused by this request. #GraceChicago #Michelin3stars

, brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars

, brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars

Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago  #Michelin3

Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago #Michelin3stars

White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds.

White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds. Just terrible. I won't even start with the extraneous garnishes on the dish. Not Not #Michelin3stars #GraceChicago #GraceRestaurant

Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars

Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars

Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant  #Michelin

Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago  #Michelin3stars

Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars

Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Mich

Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tast

Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tasty given the quality of the beef. I don't know the purpose of all the other stuff on the plate. There is a huge cracker-like thing in the middle with a thin slice of raw waygu draped over it. This dish is pretty representative of the cooking style at Grace. There is a lot of what I call "fluff" on the plate, extraneous bits and pieces, plated to look like some abstract art piece. Lots of fancy technique and ingredients showcased in each dish yet the food lacks a basic balance of flavors. There is just too much stuff on the plate, the dishes need some editing. There are 110+ Michelin 3 star restaurants around the world. Of the 40 or so I've been to, Grace ranks as one of the 5 most disappointing. #GraceChicago #GraceRestaurant #Michelin3stars

Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg)

Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg) menu...each tasting menu had 6 savory courses and 3 dessert courses (one dessert was just a small sorbet). Portions are small. I would have still been hungry if I hadn't ordered both menus. Between the 2 menus, the flora menu had the weaker courses by far. #GraceRestaurant #GraceChicago #Michelin3stars

Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceC

Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceChicago #GraceRestaurant. #Michelin3stars

Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Micheli

Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars

Chocolate, green olive, matcha, tangerine lace.  Halfway through this meal, I was wishing for the en

Chocolate, green olive, matcha, tangerine lace. Halfway through this meal, I was wishing for the end to come so I could be put out of my misery. I was so happy for the final dessert to be placed in front of me. #GraceChicago #GraceRestaurant Not Not #Michelin3stars

  • Interesting wine list at #GraceChicago, heavily focused on Loire and Rhone wines.  Not a single bott 383693
  • First time to #GraceRestaurant in Chicago.  Chef Curtis Duffy worked with Chef Grant Achatz at Trio  383694
  • Parsnip, malt, crabapple, tangerine lace (flora menu). #GraceRestaurant offers 2 menus, a flora (veg 383695
  • , brandade, lemon, scallion (fauna). #GraceChicago #GraceRestaurant #Michelin3stars 383696
  • Alaskan king crab, sudachi, cucumber, lemon mint (fauna). #GraceRestaurant #GraceChicago  #Michelin3 383697
  • White poppy, eggplant, ginger, shiso (flora). This chawanmushi was a salt grenade to the taste buds. 383698
  • Coconut, kumquat, carrot, hoja santa (flora menu). #GraceChicago #GraceRestaurant #Michelin3stars 383699
  • Hiramasa, cannellini bean, zucchini, daylily (fauna menu). #GraceChicago #GraceRestaurant  #Michelin 383700
  • Beet, goat cheese, cider, bulls blood (flora menu). #GraceRestaurant #GraceChicago #Michelin3stars 383701
  • Squab, beet, sunflower seed, mche (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars 383702
  • Trumpet royale, oat, plum, sea cress (flora menu). #GraceRestaurant #GraceChicago  #Michelin3stars 383703
  • Pig tail, endive, cauliflower, oxalis (fauna menu). #GraceChicago #GraceRestaurant #Michelin3stars 383704
  • Black truffle, potato, brown butter, white celery (flora menu). #GraceRestaurant #GraceChicago #Mich 383705
  • Miyazaki beef, romaine, peanut, Vietnamese herbs (fauna menu). My beef was overcooked but still tast 383706
  • Banana, blueberry, cashew, African blue basil (flora menu). There is a fauna menu and a flora (veg)  383707
  • Strawberry, chartreuse, kaffir, balm (fauna). They really like to utilize liquid nitrogen at #GraceC 383708
  • Passionfruit, pineapple, lemongrass, chamomile (flora menu). #GraceRestaurant #GraceChicago #Micheli 383709
  • Chocolate, green olive, matcha, tangerine lace.  Halfway through this meal, I was wishing for the en 383710

Road Trip: Grace-- Chicago

Grace

 

I am going to write about this dinner, because I need to purge it from my mind, but I am not going to go into tons of detail about it, as I usually do because, well, I just don’t have the energy for it.

 

Grace

Chef Curtis Duffy is an extremely celebrated chef in Chicago—he worked under Charlie Trotter and Grant Achatz at Trio and Alinea and has been awarded two Michelin stars at both Avenues, and his current location, Grace. Hubby and I had eaten at Avenues and not really dug it, but thought it was maybe too close to when they ended up closing. Well, as it turns out, we just don’t really care for his food. And seemingly we’re the only ones. But when you spend several hundred dollars on dinner and a wine pairing and for the second time you leave the place fairly nonplussed, we have decided we’re breaking up with Chef Duffy for good.

 

Grace

 

Grace

It’s a 9-course prix fixe menu. The meal started with several little amuse items in a log. One of them was a bruleed banana which would have tasted great for dessert, but kind of killed your taste for the other things in the log. The next course, which really annoyed hubby, was a little jar filled with bits of cod, caviar, lychee and chive. They put it in a jar in the style of yogurt (why, I’m not sure) but when you opened it smoke came out. Hubby inhaled a bunch of it and it was very strong smelling. Food-wise, it wasn’t overly flavorful, which seemed to be something that carried throughout the seafood courses. They were beautiful, like the Alaskan king crab dish (that was just like one we had at Avenues) with the sugar disc that you cracked into to get to the crab below and the tai (a sea bream) with plum and chanterelles. Pretty but lacking.

 

Grace

 

The first non-seafood dish we had was probably the best of the savory courses. There was a little piece of amazingly tender and perfectly medium rare lamb with some artichoke in various forms—my favorite being the long crunchy piece of artichoke that was crispy. This one had a lot of interesting sauces and various textures. I was excited about the sweetbread course that came next, but again, it ended up kind of bland—there was a lot of crunchy grains mixed in that made the dish a little strange in texture and took away from the creaminess of the sweetbread.

 

Grace

The beef that came next was interesting—the pieces of beef themselves were very nice. Some raw, some roasted and I liked the crispy rice cracker type thing. The slightly sweet peanuts were good as well. There was a lemongrass flavored broth to sip alongside. It had an interesting taste, but it was just too much going on. And the sauce on the plate didn’t really do anything for me.

 

Grace

 

Grace

There were several desserts that were probably the best 3 courses in a row of the meal but still didn’t blow my mind. There was a green chartreuse course, which was a frozen herby liqueur with blueberry, ginger and mint, a peach course with almond and lemon verbena and then a final chocolate course with huckleberry and whisky. They were pretty, but again, don’t stick out a lot. There were truffles as well and honestly my favorite thing, a spicy chocolate bar that they sent us home with.

 

The tour of the immaculate clean and quiet kitchen after dinner was a nice touch and reminded me of Charlie Trotter, where they also gave tours.

 

Grace

 

I don’t know, I guess this chef’s style is lost on me. I have friends who rank this place very high on their “best meals” list. Honestly, I’d rather hit Bluebeard on a good night and spend a small fraction of the money.

 

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Grace Restaurant

Who wants to take me here?

Who wants to take me here?

  • Who wants to take me here? 284091

Grace Restaurant

Poached Maine lobster next to an encapsulation of warm butter at Grace, Chicago

Poached Maine lobster next to an encapsulation of warm butter at Grace, Chicago

Chawanmushi: Caviar, yuzu, purple shiso, puffed Jasmine rice at Grace, Chicago

Chawanmushi: Caviar, yuzu, purple shiso, puffed Jasmine rice at Grace, Chicago

Alaskan King Crab: Kalamansi, cucumber, lemon balm, golden trout roe, red jalapeo, sugar twill at Gr

Alaskan King Crab: Kalamansi, cucumber, lemon balm, golden trout roe, red jalapeo, sugar twill at Grace, Chicago

Winter Vegetables (Raw, pickled, sauted): Shallot pudding, puffed amaranth, shiso leaf at Grace, Chi

Winter Vegetables (Raw, pickled, sauted): Shallot pudding, puffed amaranth, shiso leaf at Grace, Chicago

Roasted Beet: Frozen beet pure, black fermented black garlic, green apple milk, cocoa powder at Grac

Roasted Beet: Frozen beet pure, black fermented black garlic, green apple milk, cocoa powder at Grace, Chicago

  • Poached Maine lobster next to an encapsulation of warm butter at Grace, Chicago 296939
  • Chawanmushi: Caviar, yuzu, purple shiso, puffed Jasmine rice at Grace, Chicago 296940
  • Alaskan King Crab: Kalamansi, cucumber, lemon balm, golden trout roe, red jalapeo, sugar twill at Gr 296941
  • Winter Vegetables (Raw, pickled, sauted): Shallot pudding, puffed amaranth, shiso leaf at Grace, Chi 296942
  • Roasted Beet: Frozen beet pure, black fermented black garlic, green apple milk, cocoa powder at Grac 296943

Grace Restaurant

Best. Night. Of. my. Life! Hands down. Alaskan King crab with sudachi, trout roe, cucumber, and lemo

Best. Night. Of. my. Life! Hands down. Alaskan King crab with sudachi, trout roe, cucumber, and lemon balm. Such an amazing experience and meal created by curtisduffy at Grace

  • Best. Night. Of. my. Life! Hands down. Alaskan King crab with sudachi, trout roe, cucumber, and lemo 327028

Grace Restaurant

squab, kaffir, green strawberry, sorrel

squab, kaffir, green strawberry, sorrel

poached pear, elderflower, tamarind juice, fennel

poached pear, elderflower, tamarind juice, fennel

  • squab, kaffir, green strawberry, sorrel 422269
  • poached pear, elderflower, tamarind juice, fennel 422270

Grace Restaurant

Grace...this is going to be epic! With smellslikediabetes

Grace...this is going to be epic! With smellslikediabetes

Happy bday, Grace style

Happy bday, Grace style

Dessert #BeyondFull

Dessert #BeyondFull

Grace

  • Grace...this is going to be epic! With smellslikediabetes 262351
  • Happy bday, Grace style 262352
  • Dessert #BeyondFull 262353
  •  262354

Grace Restaurant

Scallop: Tamarind, smoke, flavors of licorice, fennel, coconut jelly at Grace, Chicago

Scallop: Tamarind, smoke, flavors of licorice, fennel, coconut jelly at Grace, Chicago

Miyazaki Beef: Summer pickles, grits, dill, Medjool dates at Grace, Chicago

Miyazaki Beef: Summer pickles, grits, dill, Medjool dates at Grace, Chicago

Raspberry: Lychee, kokum, nasturtium, earl grey tea jelly at Grace, Chicago

Raspberry: Lychee, kokum, nasturtium, earl grey tea jelly at Grace, Chicago

Pear: Black sugar, licorice, lemon verbena at Grace, Chicago. The dome is made of frozen pear pure a

Pear: Black sugar, licorice, lemon verbena at Grace, Chicago. The dome is made of frozen pear pure and cracking it reveals pear slices and homemade short bread.

  • Scallop: Tamarind, smoke, flavors of licorice, fennel, coconut jelly at Grace, Chicago 296935
  • Miyazaki Beef: Summer pickles, grits, dill, Medjool dates at Grace, Chicago 296936
  • Raspberry: Lychee, kokum, nasturtium, earl grey tea jelly at Grace, Chicago 296937
  • Pear: Black sugar, licorice, lemon verbena at Grace, Chicago. The dome is made of frozen pear pure a 296938

Grace Restaurant

Cocoa butter filled with Egyptian lemon peeled tea at Grace, Chicago

Cocoa butter filled with Egyptian lemon peeled tea at Grace, Chicago

Inside the kitchen at Grace, Chicago

Inside the kitchen at Grace, Chicago

  • Cocoa butter filled with Egyptian lemon peeled tea at Grace, Chicago 336435
  • Inside the kitchen at Grace, Chicago 336436

Grace Restaurant

Frozen burrata with "several" preparations of corn at the incredible 3 Michelin starred Grace in Chi

Frozen burrata with "several" preparations of corn at the incredible 3 Michelin starred Grace in Chicago.

Miyazaki wagyu beef, both grilled and carpaccio over crispy rice paper.

Miyazaki wagyu beef, both grilled and carpaccio over crispy rice paper.

Dessert

Dessert

  • Frozen burrata with "several" preparations of corn at the incredible 3 Michelin starred Grace in Chi 242301
  • Miyazaki wagyu beef, both grilled and carpaccio over crispy rice paper. 242302
  • Dessert 242303

Grace Restaurant

Looking back at 2015: curtisduffy's impeccable concentration and hair at Grace Restaurant in Chicago

Looking back at 2015: curtisduffy's impeccable concentration and hair at Grace Restaurant in Chicago.

  • Looking back at 2015: curtisduffy's impeccable concentration and hair at Grace Restaurant in Chicago 437031

Information of Grace

Location
652 West Randolph Street, Chicago, IL 60661
Phone Number
(312) 234-9494
Category
Cocktail Bars
Average Price
$200 - $299 | Dinner
Occasion
date / friends / business / alone
Dress code
Formal
Reservation
Yes, Make Reservation
Wi-Fi
No
Wheelchair accessible
Yes
Credit cards
Yes
Private dining
Yes
Outdoor dining
No
Smoking area
No
Late dining
No
Valet parking
Yes
Delivery
No
Takeout
No
Caters
No
Dogs allowed
No
Website
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