Located in downtown Houston, Guard and Grace is chef Troy Guard’s interpretation of a modern steakhouse. After falling in love with the Bayou City, he opened his first restaurant in the Lone Star State in 2019. With a new general manager onboard for 2022 and an unwavering commitment to service, quality, and creativity, Guard and Grace continues to offer Houstonians elevated cuisine and memorable experiences for years to come.

“Houston has welcomed us with open arms, and it’s been such a natural fit for Guard and Grace,” Guard says. “The diversity in this city constantly inspires me to create new, bold dishes for Houstonians to enjoy. My family and I have even bought a house in town, and we’re excited to put down some roots in Houston.”

To lead the team alongside chef Guard, Guard and Grace recently recruited Elliot Wood as the new general manager. Wood officially joined the team in October 2021 and touts more than 20 years of experience in the industry. His deep understanding of top-notch hospitality and dedication to creating unique experiences for guests will be driving forces behind the restaurant’s continued success.

Originally from Denver, the Guard and Grace concept is named after Guard’s daughter and is one of many concepts from his acclaimed hospitality company, TAG Restaurant Group. The menu incorporates various international flavors inspired by Guard’s life and travels, with nods to his Hawaiian roots and his time working across the globe in places like Hong Kong, Singapore, and New York. In contrast to many traditional steakhouses that focus solely on the steak, each and every plating is composed to create an immersive culinary experience. Steaks are seasoned with Guard and Grace seasoning and finished with chive butter, veal demi, and an oak-fired carrot. The menu is ever-evolving with seasonal and nightly showcases Guard’s creativity.

Customer favorites include dishes like the Filet Flight, served with 4 ounces of prime, 4 ounces of angus, and 4 ounces of wagyu; the Prime Tomahawk, a 35-ounce, prime, axe-handle Tomahawk with cipollini demi, Guard and Grace seasoning, and chive butter; the Hamachi Sashimi made with yuzu truffle soy and topped with Pop Rocks; the Hand-Cut Beef Tartare, which is made with prime and wagyu beef, black pepper aioli, crispy shallots, herbs, and toasted brioche and presented tableside in a smoke dome; and lastly, the Alaskan Black Cod served with charred broccolini, sweet soy butter, and sesame seeds. For libations, guests can choose from an extensive list of beer and wine or sip on creative cocktails such as the G&G Barrel Aged Sichuan Old Fashioned, made with Bols Genever, Amaro Nonino, and Sichuan pepper, and the Down South, made with Montelobos Mezcal, cilantro, cumin simple, lime, jalapeño, and grapefruit.

The grand, two-story space is situated on the ground level of One Allen Center and encompasses 15,000 square feet. The glass-enclosed structure features modern interiors and floor to high-ceiling windows, which allow natural light to beam in throughout the day and provide a beautiful view of the surrounding city lights in the evening. Playing off Denver’s nickname of the Mile High City, an installation of 5,280 bronze rods hangs from the ceiling at varying levels to create a stunning display above the dining room on the first floor, and the large open kitchen provides guests an inside look for a chance to see where the magic happens. The luxe design is carried throughout the space to the second floor where the private dining rooms are located along with another kitchen and bar.


“We want to craft an experience; this isn’t just transactional dining,” Wood says. “Our team guides guests through the menu on a journey to showcase what sets us apart. The conversation goes beyond the order, and it feels more akin to enjoying a dinner party at home with friends. Our goal will always be to offer hospitality experiences that create lifelong memories.”

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