State of Grace readies October opening

September 28, 2015 3:31 PM

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Grilled shrimp with lime broth, herbs and chile served at a farm lunch with State of Grace executive chef Bobby Matos. The lunch, held at Blue Heron Farm in Waller, served as a preview for the restaurant opening soon in River Oaks.

Wood-fire grilled shrimp served at a farm lunch with State of Grace executive chef Bobby Matos. The lunch, held at Blue Heron Farm in Waller, served as a preview for the restaurant opening soon in River Oaks.

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