Good Day,
Some years back- I can’t even remember how long ago now, I met this Chef and his name was Blaine Staniford. I enjoyed meeting Blaine and loved discussing food together. Blaine always likes to discuss his food and dishes with a passion. Time has evolved since then and so has GRACE, www.facebook.com/Grace-50687573514/Fort Worth.
The owner, Dain “Adam” Jones, focuses on providing the best dining experience possible, and Chef Blaine Stanford focuses on creating creative, colorful and delicious dishes. Chef Blaine works hard at his seasonal dish creations, and his flavor profiles are always on point. He changes his menu 4 to 6 times a year to keep up with the seasons, or just whenever he feels like adding something new.
Last week I stopped into GRACE to see Adam, Chef Blaine, and the GRACE crew. I took a buddy along with me, Damon Gaines. Damon loves food and has a great pallet for the finer flavors in life. I was going to try a few things, and I always love seeing the expressions on people faces when they try something unique and originally creative for the first time.
When you love food, drinks and the amazing chefs that prepare it- you also love sharing the experience with others. Especially people who truly enjoy incredibly delicious food and can appreciate the thought process that goes into the creations.
We sat at the bar to dine so we could talk to staff and see everything happening through the big beautiful glass walls that seperate the inside from the outside. GRACE has a very classy and colorful bar area with one of the best patios and outdoor furniture in Fort Worth. I love sitting at the bar and then sitting outside on the patio for a cocktail afterward.
Chef Blaine came out to say hello, and all I could think about was what does he have now? What is he cooking? And whatever it is, I definitely wanna taste. Blaine said, “I’m going to bring you a few things.” to which I replied, “Do tell Chef, let us see what you got cooking!”
Chef Blaine started bringing these amazing dishes out, and they just got better and better. Damon turned to me after the second plate and said: “This is unbelievable!”
Blaine brought us American sturgeon caviar with burrata, grilled green and white asparagus, cured egg yolk and house made infused croutons. Followed by a Foie gras tart with beet gelée, Colorado lamb dumplings with black vinegar sauce, mint and Szechuan peppercorns and spring onions. We finished our feast with Squid ink capellini pasta with butter poached lobster, and Calabrian chiles.
I’ve been in the food business all my life. I’ve tried to find new and exciting ways to describe dishes to people. That way they can easily understand what I’m trying to say when I’m describing how delicious a dish is. There are no words to describe how incredible each dish was. Any single dish could stand on its own and be off the charts on their flavor profiles. Though when you put them all together for a 4-course dinner, you not only end up in a food coma, you go to food heaven. We were completely blown away by how creative and delicious each course was and in love with the flavors that popped in our mouth with each bite. I swear, I thought each dish was named “MORE” because that’s all I wanted every time my plate was empty, MORE.
When you have the time, make reservations for GRACE and try one of their 7-course tasting dinners. You will be truly amazed at the flavors and creativeness you will experience. For me, the GRACE experience is always one to cherish and remember.
GRACE Fort Worth,http://gracefortworth.com
Love Y’all and God Bless,
Trey (Chow Down) Chapman
Please follow me on social mediahttp://www.facebook.com/Trey.SM.Chapman
