Author Archives: Lisa

Monday, August 9 – Sunday, September 5 – “DFW RESTAURANT WEEK”

Call to make your reservations for the 24th annual DFW Restaurant Week.  The featured 3-course meal will be $49/person with $10 of each meal going to the Lena Pope Home with an optional 4th course available for $10 or free

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Monday, September 6 – “CLOSED FOR LABOR DAY”

Grace will be closed on Monday, September 6 to spend the holiday with our families.  We will re-open for regular business at 4:00pm on Tuesday, September 7.

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Sunday, September 26 – “MAIN TABLE”

Reservations are open now for Downtown Fort Worth, Inc.’s Annual Main Table event.  Dine under the stars in historical downtown Fort Worth at this once a year culinary event involving 5 downtown restaurants.  Click here to purchase tickets.

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Thursday, September 30 – “ANNUAL CLAM BAKE”

Make your reservations now for Grace’s most popular wine dinner of the year!  Menu and price coming soon!  6:30pm reception, 7:00pm dinner.  On the patio!

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Chelsea Monschein, Sommelier

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“BUBBLE HOUR”

Join us every day from 4pm – 6pm for half-off bubbles by the glass!

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“WOMEN AND WINE WEDNESDAY”

Enjoy wines selected by our sommeliers. The wines are paired with light bites every Wednesday. Join us!  This event is typically $10/person plus tax and gratuity for 2 glasses of selected wines perfectly paired with 2 light bites.  4p.m. to

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Michelle Johnson, Office Manager

A native of Fort Worth, Michelle grew up helping in her parent’s diner in the Stockyards.  She loved every aspect of the business especially making the customers feel like they were guests in her home.  Michelle worked for Adam for

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Gabriel Palacio, Sous Chef

From a young age Gabriel started cooking with his mother and abuelita in the kitchen. This is where he first got interested in culinary arts. He developed his passion by working as a cook and a server in many different

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Graeme Seawell, Chef de Cuisine

Although born in Hollywood, California, Graeme grew up in rural Colorado on a farm where cooking was a necessity for lack of restaurant dining options. He went on to study culinary arts at Scottsdale Culinary Institute Le Cordon Bleu before

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