Grace’s on Kirby
So Wife and I relocated for work. She got a promotion and it required we move to the city. It was a hard decision, but the food scene is definitely helpful. One good thing about a new position in a company that cares about its people: company sponsored dinners! Every quarter a new software version is released and every version there’s a celebration. This time we went to Grace’s on Kirby.
Grace’s Bound!
We drove up in ye ol’ Equinox and right past the valet parking lot which was stocked with two BMWs, one Corvette and a Benz. As we walked up to the main entrance we were greeted by some friends and coworkers who were outside on the patio smoking and finishing up their second drink. It was gonna be a good time! A hostess and manager, who didn’t seem to be terribly interested in much, met us as we entered the main foyer. The ceilings were high. The open kitchen was clean and shiny. White tablecloths, wine (house red or house white); our waiters were bustling.
As this was a special event, we had a special menu prepared just for our group. The wine room fit almost all 45 of us and had a TV so those interested could watch the Astros get their asses HANDED to them by the Yankees.When dinner was ready to get started half of us were kicked out of the wine room ‘cause that room’s for sittin’, not eatin’, apparently. I’ll be polite and blame the initial delay on the group, not the restaurant. When we finally ordered, our appetizers came out altogether, but not in any timely manner.
Ready! Set! Starters!
I ordered the gumbo. Wife had the Caesar. She described the salad as “uninspired”, despite it being a dining standard. The lettuce was fresh and crisp but unevenly dressed and a little off. The description of my gumbo included “made with fresh lump crabmeat”, which was evidenced by being riddled with pieces of shell. Not cool, bro. When I mentioned it, our
enthusiastic waiter merely thanked me for the feedback and went about his business. I was able to flag another waiter down and ask for bread. When it came, it was the best part of the meal at that point! Crusty with a robust, tart flavor; buttered and well toasted.
Can the Entrees Set Us Back On Course?
Our entrees came shortly. The Ribeye was popular, which is likely why Perk, the dude across the table from me, received mine and I his. A quick swap and we were good. It was cooked brilliantly! The meat was treated well, well seasoned and full of flavor! It was served with a side of French fries, which STOLE THE SHOW! They were salty, firm, tasty, crispy and everything I wanted.
Wife ordered the Beef Stroganoff. It may have been the best I’d ever had. The noodles were hand-pulled and covered in a rich, buttery mushroom sauce. The beef was perfectly tender, blending the textures of the pasta perfectly. After a little help from a piece of bread, her plate could have passed for clean!
Something Sweet to Cleanse the Pallet.
Dessert was Bread Pudding and it was just how I like. It was dense and chewy, proud and sweet. The nutmeg was clumsily scattered throughout making for some spotty,
fragrant notes, but it still worked. Some folk claimed it was missing something –ice cream or the like. But I’ve always been a fan of dry, hearty bread pudding as opposed to the sloppy style that’s drowned in custard.
What to Do; WHAT to Do…
So the question: What do we do with the chef? Having cooked for a living I can say, as the Chef, you have a lot of sway in the direction of the experience overall, not just the kitchen. It was my responsibility to maintain some level of accountability for the food beyond the window.
Though the fries were wonderful and the Stroganoff was a revelation, the crab shells, poor attention to detail, graceless nutmeg and salad, and overall wait times leave me little choice: On a scale of tip-the-hat (low) to shank-the-chef (high) A tip of the hat to you, sir. Possibly a quick shake of the fist ‘cause DAMN that Stroganoff was good! Like the Astros, maybe next time.
Keeping the world in balance.
Have you ever eaten something so delicious it made you angry?