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Uptown’s Newest Eatery Includes Labor-Intensive, Ice Cold Shaken Cocktails

Good Graces is expected to start serving sometime later this month

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The interior or a new restaurant with white chairs, pale wood tables, a wood paneled ceiling and weird industrial-looking lights
Good Graces will offer locally-sourced charcuterie boards and martinis shaken with a hand-cranked contraption
Good Graces/Facebook

Uptown Dallas will soon get a new dining destination complete with locally-sourced dishes and labor-intensive, ice cold shaken cocktails.

Good Graces, to be located inside the brand new Marriott Dallas Uptown Hotel at 3033 Fairmount Street, will focus on globally-inspired cuisine made with locally-sourced ingredients and served in what a press release described as an upscale but intimate environment.

The restaurant will be led by chef Juan Pablo Silva, previously of the Ritz Carlton in Dallas. Silva has helped open hotels restaurants across the world, including in Abu Dhabi; Doha, Qatar; and in Beirut, Lebanon.

The menu at Good Graces will include dishes like fresh Gulf oysters, charcuterie made with meats sourced from local farms seasonal produce, and expertly-cooked steaks. Other dishes will spotlight a range of international flavors, from Peruvian-style roast chicken marinated with garlic and lime, to moules frites served with a crusty French baguette.

The restaurant’s bar will also be home to a Tanqueray Gin Champion Shaker, an antique-looking device that allows a bartender to shake labor-intensive cocktails like martinis and Ramos Gin Fizzes with the help of a hand-operated crank. It’ll be one of only three such devices currently in use in the United States.

The restaurant’s interior is inspired by French brasseries, with fluted glassware, Art Deco-inspired decor, and eclectic industrial lighting. Outdoors, the restaurant will feature a spacious dog-friendly patio just a few blocks away from the Katy Trail.

No word yet on an exact opening date, but expect Good Graces to start serving sometime later this month.

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