Guard and Grace’s princely 22-ounce bone-in ribeye
“Guard and Grace is not your grandpa’s steakhouse,” says Denver-based chef Troy Guard of his venture in newly renovated Allen Center Downtown. He goes on: “No creamed spinach or dark wood—not like any other in Houston.” When Guard, who already has eight concepts in his TAG restaurant collection, opens this ambitious glass-enclosed destination next month, it will be double the size of the original in Denver and span two floors. Anticipate a spacious open kitchen and a dramatic wine cellar with 10,000 bottles plus wine lockers, and multiple areas to spread out for “energy and movement,” including a patio, four bars and an expansive raw bar with sushi. Chef Daniel Virola, who trained in Denver for months, is turning out signature dishes including wood-roasted carrots with housemade yogurt and pistachios, and lightened- up fresh fish and salads, lamb and local 44 Farms steaks. “Guests can choose between grass-fed, Angus or prime beef, and our steaks are seasoned with a special house rub and wood-grilled instead of broiled like at most steakhouses,” Guard says. “It just tastes better.” 500 Dallas St.
Photography by: GUARD AND GRACE
