Duffy’s Understated Elegance
Curtis Duffy is quietly redefining modern fine dining with his first solo venture, Grace. At a time when many restaurants favor casual concepts and rustic presentations, Duffy embraces a refined, deliberate approach that highlights precision, seasonal ingredients, and contemporary techniques. Trained as chef de cuisine at Alinea and later earning two Michelin stars at Avenues, Duffy brings a practiced hand and an exacting vision to every service.
Grace offers two tasting menus, Flora and Fauna, each composed of eight to twelve courses. Flora focuses on plant-forward compositions that elevate vegetables, herbs, and foraged elements into thoughtfully layered dishes. Fauna centers on animal proteins and richer flavors, showcasing Duffy’s ability to balance depth and nuance. Both menus rotate with the seasons, ensuring ingredients arrive at their peak and dishes reflect current harvests.
Signature courses demonstrate the restaurant’s careful juxtaposition of textures and flavors. For example, a parsnip purée paired with a delicate gelee and accented by dried pineapple, fennel, and tarragon ice illustrates how sweet, savory, and herbal notes can be orchestrated into a cohesive bite. From the Fauna menu, preparations such as braised veal cheeks accompanied by red wine–braised endive, black mint, and anchovy elements reveal a mastery of slow cooking, acid balance, and umami enhancement. Service staff are knowledgeable and attentive, guiding guests through each component and explaining the sourcing and technique behind the dishes.
The dining room at Grace matches the cuisine’s refined intent. Place settings are carefully considered, seating is arranged for comfort and conversation, and the open, glass-enclosed kitchen allows guests to witness the team’s meticulous work. Every detail — from the way plates are presented to the timing between courses — emphasizes Duffy’s commitment to a polished, elevated experience.
That commitment has earned Grace notable recognition. The restaurant received a nomination for Best New Restaurant from the James Beard Foundation and garnered a four-star review from critic Phil Vettel of the Chicago Tribune. These honors reflect both culinary achievement and a consistent dedication to hospitality and execution.
Visitors should expect a deliberate, immersive meal that celebrates seasonal produce and thoughtful technique. Whether choosing Flora’s inventive plant-forward path or Fauna’s richer, protein-centered sequence, diners can anticipate courses that are balanced, artfully plated, and designed to showcase the ingredient of the moment. Wine pairings and beverage options are chosen to complement the menus, enhancing acidity, texture, and aromatics without overwhelming the food.
Grace is an option for those seeking an elevated dining experience in Chicago: a place where classic fine-dining values — precision, seasonality, and rigorous technique — are presented with contemporary sensibilities. The room, service, and menu work together to create a memorable evening that leans into restraint and refinement rather than trend-driven casualness.
Contact
652 West Randolph St.
Chicago, IL 60661
312.234.9494
grace-restaurant.com
Photo courtesy of Anthony Tahlier.