Good Graces, nestled in the vibrant heart of Uptown Dallas, proudly announces the debut of its inventive new dinner menu. Curated by Executive Chef Johney Han, the menu represents a bold reimagining of American brasserie dining, marrying traditional elements with modern culinary trends. With a focus on high-quality, generously portioned protein dishes complemented by various shareable plates, the new offerings underscore Good Graces' commitment to an enjoyable, social dining experience.
Central to the menu are the Chef's Cut selections, featuring locally sourced meats such as an 8 oz center cut filet mignon, 10 oz strip loin, 14 oz bone-in ribeye, and rotisserie chicken, available in whole or half servings. These selections highlight the collaboration with local purveyors in the North Texas region to bring the freshest seasonal produce and ingredients to the table.
Accompanying the Chef's Cuts are meticulously curated shareable and side dishes designed to round out the meal, including roasted Brussels sprouts with blue cheese espuma, mojo baby carrots, creamy mashed potatoes, shishito peppers, beet salad, and bison meatballs.
"We aim to offer a dining experience that is both customizable and memorable," Chef Han explains. "We're excited for our Chef's Cuts, along with their accompanying sides and sauces, to become new local favorites, offering a fresh palette of flavors."
Good Graces enhances the dining experience with a new fromage section featuring a selection of cheese and charcuterie plates showcasing the best local and seasonal offerings. For those who prefer a traditional entrée, options like sweet potato gnocchi with braised duck breast, bone-in short rib with whipped polenta, salmon with leek puree and ratatouille, Bolognese with veal and pork gravy, and a market seafood special promise to satisfy with their innovative flavors and high-quality ingredients.
Chef Han emphasizes the goal of making high-quality flavors approachable, saying, "We've blended the beauty of French cooking techniques with a range of fresh flavors, served in a way that our guests look forward to."
Desserts, too, see an infusion of creativity with additions like Paris Brest composed of pecan whip, praline and candied pecans; and the Earl grey crème br?lée, where the infusion of earl grey tea adds a unique twist to the classic custard adorned with caramelized sugar crust. Both draw on Chef Han's extensive experience in French cuisine. The menu retains community favorites such as the signature Uptown cheesecake and fig pavlova.
The bar features the Tanqueray Gin Champion Shaker, offering unique cocktails like the Goodness & Grace Fizz and How Sweet the Sour, expertly mixed tableside.
Good Graces is more than a restaurant; it's an integral part of the Uptown community, providing an upscale, intimate setting that reflects the dining environment of an intimate Parisian brasserie. Guests enjoy complimentary valet parking courtesy of Marriott Dallas Uptown at 3033 Fairmount Street, ensuring a seamless dining experience from start to finish.
Reservations are available through OpenTable. For a closer look at the new menu and to explore Good Graces further, visit goodgracesdallas.com.