State of Grace
Atlanta chef Ford Fry's Houston restaurant is a sort of homecoming for the Lamar High School grad. Elizabeth Ingram's stunning design recalls an upscale Hill Country hunting lodge, and executive chef Bobby Matos' menu blends elements from restaurants Fry patronized as a child with more contemporary influences and an ambitious housemade pasta program. The restaurant also features an extensive raw bar with a dozen oyster selections, shrimp cocktail, and seafood towers; Tex-Mex options such as cheese enchiladas and queso flameado served with bacon fat tortillas; and a Korean-style twice-fried chicken. Crowds at dinner can be intense, but lunch, served Monday through Friday, is more relaxed. Noteworthy: Four types of oysters are $1 each every day from 3-5 pm.