Atlanta restaurateur Ford Fry, who this month opens State of Grace in Houston, may soon bring his Tex Mex act to Charleston.
“We are pursuing a few Southeast locations for our Tex Mex brand,” restaurant group spokeswoman Valerie Mosley says. “Areas include, but aren’t limited to, Nashville, Charleston and Houston.”
State of Grace was designed in homage to Houston, Fry’s hometown; Eater Houston this summer reported the menu would include sorghum-glazed ham and oysters with housemade saltines, along with Tex-Mex-style touches. Tex-Mex is the primary organizing principle of Superica and The El Felix, two of eight restaurants Fry owns in the Atlanta area. (Superica is located in Krog Street Market, while The El Felix is a neighbor of Colletta, Indaco’s sister restaurant in Alpharetta.)
“Even among the misfires, there’s usually something satisfying—like that mole. And when dishes hit solidly, it’s with a thunk,” Atlanta Magazine’s Corby Kummer wrote in his two-fer review that ran in July. According to Kummer, The El Felix serves more than 700 people on an average night.
Fry apparently has a weakness for Tex-Mex cuisine. He last week told Atlanta Magazine that nachos are his “guilty pleasure.”
“The ones I make for myself late at night are really simple—just cheese and pickled jalapeño,” he said.