Grace Meat + Three
Sourdough Beignets, Powdered Sugar, Lavender-Lemon Curd, Blueberries
Quarter Fried Chicken, Heirloom Corn Waffle, Maple Syrup, Honey Butter / Skillet Cornbread / Heirloom Corn Grits, White Wine, Bay Laurel
Grace Banana Pudding, Paw Paw Custard, Benne Seed Wafer, Toasted Meringue
Salted Honey Custard Pie, Dulce de Leche, Local Honey
Owned by Chef Rick Lewis, and featuring upscale Southern cooking with counter service, Grace Meat + Three has earned its fair share of accolades, though based on a midday Sunday visit in December the Food generally seems overpriced and unbalanced.
Located at 4270 Manchester Avenue, 11a-8p hours from Wednesday through Sunday featuring separate menus for Brunch, Lunch and Dinner, it is upon entry that guests see the Restaurant spread left and right, the overhead menu not entirely accurate – though apparently neither is the tri-fold near the door considering the difference between what was served and what was printed.
Taking orders from a central counter, a fact not obvious to first timers including a family who went and sat down before realizing their error and joining the queue, it was after inquiries regarding portion sizes and Grace’s “Daily Bread Puddin” that a three part order was composed, Sourdough Beignets described as coming with “Persimmon Mousse + Pickled Pears” the first disappointment as they arrived doughy and flavorless with Blueberries and floral Citrus in a perfunctory pan.
Waiting perhaps ten minutes for course two, juicy Fried Chicken performing well atop a thin Waffle while buttery Cornbread outpaced Grits that needed more salt and less Herbs, Desserts sold for $8 each proved rich but small, the Pudding eaten on-site an enjoyable riff on the classic while Salted Honey Custard Pie taken to-go was visually compromised and mostly just sweet.
www.stlgrace.com
