Pastries of all sorts for your Sunday meal. (Julie Soefer photo)
There is something for all palates here. (Julie Soefer photo)
Covey Rise Citrus (Julie Soefer photo)
Chef Bobby Matos and his crew at State of Grace have been serving some great food since opening in October (try the queso with hen of the woods mushrooms, or the grilled octopus). I’ve spent some fine early evenings at the restaurant’s Oyster Bar (which is a lively and fun spot) enjoying bivalves from Alabama and Massachusetts and New York, and that room is the place for you if you neglect to make a reservation at the busy restaurant.
Now there’s another reason to visit the popular spot on Westheimer: brunch. Beginning Sunday, February 28, Matos’s kitchen will offer a diverse lineup of items for some leisurely weekend dining, including biscuits and ham, beignets, shrimp grits, eggs en cocotte, and chicken fried chicken.
Yes, you’ll want a Bloody Mary, which is my plan, and you can even opt for some crab and sausage gumbo if you wish. And a Dutch Baby.
“We’ve been working on the menu for a while now, and we’re still putting the finishing touches on it,” Matos said. The chef is also involved in Cochon 555 on Sunday, so his day is going to be a busy one.
State of Grace’s brunch service begins at 10 am and ends at 3 pm.