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Grace (restaurant)
Grace (restaurant)
Grace (restaurant)
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Grace was a restaurant in the West Loop neighborhood in Chicago, Illinois, United States. It had been ranked 3 stars by the Michelin Guide each year since 2015.[1] Before closing on December 20, 2017, Alinea and Grace were the only Chicago restaurants with three Michelin stars.[2][3]

Key Information

History

[edit]

Original head chef Curtis Duffy and his business partner Michael Muser opened Grace in December 2012. Duffy had previously worked at Charlie Trotter’s and was chef de cuisine at Alinea when it opened in 2004. In the years prior to opening Grace, he maintained a two star Michelin rating while the head chef at Avenues in the Peninsula Hotel until closing the restaurant in 2011.[4]

Grace has maintained a Michelin Guide three-star restaurant status since 2014[5][6] and to date is only the third restaurant in Chicago ever to earn three Michelin stars after Alinea and the since-shuttered L2O.[7][8]

In the 2015 documentary For Grace, Curtis Duffy and his life journey to the creation of Grace are featured;[9] originally from Ohio, as a teenager Duffy overcame his father's murder of his mother and subsequent suicide.[10]

As of late 2016, Grace edged out Alinea as Chicago's most expensive restaurant and one of the most costly in the United States.[11]

In December 2017, Duffy and Muser abruptly left Grace after its investor and owner Michael Olszewski rejected their offer to buy the restaurant.[12] Shortly afterwards, Olszewski closed the restaurant.[13][14] In July 2020, Duffy and Muser opened a new restaurant in Chicago called Ever.[15]

Awards and honors

[edit]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Grace (restaurant)

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from Grokipedia
Grace was a Michelin three-starred fine dining restaurant in Chicago's West Loop neighborhood, specializing in progressive American cuisine through elaborate tasting menus that highlighted seasonal ingredients and innovative techniques under chef Curtis Duffy. Opened on December 11, 2012, at 652 W. Randolph Street, Grace quickly gained acclaim for its elegant presentation and precise flavors, offering two prix-fixe tasting menus nightly: the Fauna menu featuring meats and seafood, and the Flora menu centered on vegetables. The restaurant earned two stars in its inaugural year of eligibility in 2014 and ascended to three stars the following year, joining Alinea as one of only two such establishments in —a distinction it held through 2017. Co-owned by chef Duffy, Michael Muser, and majority owner Michael Olszewski, Grace became the subject of the 2016 documentary For Grace, which chronicled Duffy's journey from a challenging childhood to culinary stardom and the restaurant's pursuit of excellence. However, internal disputes over creative control and business operations led to the abrupt departure of Duffy and Muser in December 2017, followed by a staff walkout and the restaurant's permanent closure on December 20, 2017. Duffy later opened Ever in 2020, continuing his legacy of high-end dining in .

History

Establishment and Opening

Grace (restaurant) was founded by acclaimed chef Curtis Duffy and general manager Michael Muser in partnership with real estate investor Michael Olszewski, who provided over $2.5 million to finance the project. The trio aimed to create a fine-dining destination that would showcase Duffy's vision of progressive through an elegant, high-end format, positioning it as a pinnacle of Chicago's culinary landscape. Duffy, who had risen through Chicago's elite kitchens, brought extensive experience as at Alinea—where the restaurant held two stars during his tenure from 2005 to 2008—and as head chef at Avenues, earning two stars in 2010 before its closure in 2011. His personal journey, marked by overcoming a turbulent childhood including the 1994 murder-suicide of his parents, fueled his relentless drive in the culinary world. The restaurant was selected for a historic brick loft warehouse space at 652 W. Randolph Street in Chicago's West Loop neighborhood, transforming an empty shell into a sophisticated 64-seat with a state-of-the-art kitchen and a private dining area overlooking the culinary action. This location in the burgeoning West Loop district was chosen for its potential to anchor a new era of innovative fine dining amid the area's industrial charm and accessibility. Construction began with ambitious plans for a fall 2012 debut, but faced significant hurdles including equipment failures, escalating costs beyond the initial budget, and delays that postponed the opening from an early target of March to late in the year. Grace officially launched on December 11, 2012, generating immediate buzz that led to reservations booking months in advance, reflecting the high anticipation built around Duffy's reputation for precision and . The opening night symbolized the culmination of years of preparation, with Duffy and Muser emphasizing seamless service and an immersive experience to elevate expectations for 's global culinary standing. Despite the challenges, the debut marked Grace's emergence as a sought-after destination, setting the foundation for its trajectory in the fine-dining scene.

Operations and Developments

Following its opening in late 2012, Grace experienced rapid growth in popularity, with reservations booking out months in advance due to its critical acclaim and limited seating of around 64 guests per night. To manage demand, the restaurant expanded its reservation system through phone and online platforms, often filling seats for several months ahead, which underscored its status as one of Chicago's most sought-after fine-dining destinations. The menu evolved to feature two distinct tasting options: the Fauna menu, centered on animal proteins like seafood and meats, and the Flora menu, emphasizing vegetables and plant-based ingredients, each comprising 10 to 13 courses of small, intricate plates. These menus changed frequently to highlight seasonal sourcing, with Duffy prioritizing ingredients at their peak freshness, such as summer berries or winter root vegetables, to drive innovation and flavor precision. Pricing began at $185 per person in 2012 but increased to $205 in 2014 and then $235 by mid-2015, positioning Grace as Chicago's most expensive restaurant by base price, a adjustment attributed to rising operational costs including minimum wage hikes. Operationally, the restaurant was led by chef-owner Curtis Duffy and general manager/sommelier Michael Muser, who oversaw a staff of 22 in the kitchen and a dedicated front-of-house team focused on seamless service. The 1,500-square-foot kitchen, enclosed in glass walls for diner visibility, functioned like a silent laboratory with zoned prep areas, remote compressors for quiet operation, and an emphasis on meticulous precision in plating and technique to maintain consistency across services. Filming for the documentary For Grace began prior to the restaurant's opening and continued over four years, capturing daily operations without interrupting service and highlighting the team's dedication amid the restaurant's ascent. By 2016, Grace solidified its global reputation, earning Duffy the James Beard Award for Best Chef: and retaining three stars, affirming its place among the world's elite restaurants. The business structure revolved around a where real estate investor Michael Olszewski provided over $2.5 million in financing to launch and sustain Grace through its LLC, allowing Duffy and Muser creative control while including contractual elements like non-compete clauses to protect the venture's interests. This arrangement supported steady operational growth, including staff training and ingredient procurement, until mounting tensions in late .

Closure

In late 2017, escalating tensions at Grace arose from failed buyout negotiations between chefs Curtis Duffy and Michael Muser and the restaurant's primary investor, Michael Olszewski, a real estate developer who had initially funded the venture with over $2.5 million. The duo sought to purchase Olszewski's stake to gain full control, but over business direction and contract terms prevented any agreement, leading to a breakdown in the partnership. The crisis unfolded rapidly in December 2017: Muser, the general manager, departed on December 1, followed by Duffy's exit as executive chef on December 18. The next day, December 19, most of the kitchen staff resigned in solidarity, prompting the cancellation of all reservations. On December 20, Duffy and Muser publicly announced their full dissociation from the restaurant, citing that their "evolving goals and aspirations were no longer aligned with the restaurant and its future." Olszewski officially closed Grace that same day, December 20, 2017, just five years after its 2012 opening, attributing the shutdown to the departures and ongoing disputes over operational control. The abrupt end drew widespread media attention, with reports in The New York Times and Eater highlighting the sudden collapse of one of Chicago's premier dining establishments. It also marked a significant blow to the city's fine-dining scene, as Grace's closure left Alinea as Chicago's sole holder of three Michelin stars. Complicating matters further, a in the founders' contracts barred Duffy and Muser from opening a new in the area until at least 2020, delaying their subsequent culinary projects.

Cuisine and Dining Experience

Grace's was characterized as progressive American, employing modernist techniques such as precise and innovative ingredient combinations to highlight and flavor harmony. The emphasized multi-course progressions with meticulous plating, drawing on high-quality, often esoteric ingredients to create dishes that balanced texture and taste without over-relying on staples like foams or excessive . The core of the dining experience revolved around two prix-fixe tasting menus: , an option centered on proteins, and , a fully vegetarian counterpart focused on and plant-based elements. Both menus typically comprised 8 to 12 courses, progressing from light amuses to more substantial plates, with options for wine pairings or non-alcoholic beverage accompaniments. featured and meats such as poached Tasmanian with osetra and , Alaskan paired with and cucumber, and with green accents, showcasing Duffy's skill in elevating proteins through subtle, harmonious flavors. In contrast, highlighted produce like salsify with steelhead roe and apple, or with sea cress, transforming into intricate, protein-free compositions that rivaled the omnivore menu in complexity and appeal. These menus exemplified innovative pairings, such as with fruit elements for brightness or with for acidity, prioritizing natural ingredient synergy over gimmickry. Pricing for the tasting menus evolved with the restaurant's prestige, reaching $235 per person by 2015, exclusive of beverage pairings that added $125 or more. No à la carte options were available, and seating required advance reservations, underscoring the commitment to a curated, immersive progression. Menus underwent annual refinements tied to seasonal availability, ensuring freshness and variety, while the persistent offering of positioned Grace as an inclusive leader in by providing a sophisticated vegetarian alternative without compromise.

Service and Ambiance

Grace restaurant occupied a 4,500-square-foot warehouse in Chicago's West Loop neighborhood, featuring a long, narrow layout divided into distinct areas for an immersive progression from entry to dining. The , crafted by Lawton Stanley Architects, emphasized elegant with natural materials such as brown ash wood veneers, honed stone, undyed , , oil-rubbed , and patinaed , creating a serene and neutral backdrop that complemented the cuisine's focus on fresh ingredients. A glass-enclosed , resembling a pristine laboratory with glossy white and stainless steel finishes, was prominently visible through large picture windows, allowing guests to observe the culinary process without intrusion. Custom elements included American ash decanter stands at each table for wine service and perforated metal panels lining the entry hallway, enhancing the space's subtle sophistication. The ambiance fostered quiet luxury and sensory focus, with acoustic tiles, padded carpets, and relocated kitchen compressors ensuring minimal noise in the main , which seated 64 guests at spacious round tables and intimate deuces set within ash-lined alcoves. This setup transitioned from a casual lounge area near the entrance to more formal dining zones, promoting an undistracted immersion in the meal, while four restrooms themed around the seasons added a subtle thematic layer. A private accommodated up to 12 guests for events, and the 800-square-foot basement housed an extensive wine program curated by Michael Muser. Service was highly choreographed and attentive, directed by and Michael Muser, who prioritized seamless, personalized pacing to accommodate the multi-hour tasting menus of 10 to 13 courses, typically lasting three to four hours. Staff operated from floating, doorless service stations encircling in a counterclockwise flow, maintaining invisibility to guests while delivering dishes with narrative explanations to enhance storytelling. Reservations were secured via phone or , often months in advance due to high demand, with a cocktail attire dress code enforcing elegance—such as suit jackets for men and sparkly or artsy outfits for women—to align with the refined atmosphere. This front-of-house precision contributed to the overall guest experience of exclusivity and meticulous care.

Recognition

Awards

Grace restaurant received its first Michelin stars shortly after opening in December 2012, earning two stars in the 2014 Chicago. The following year, it was promoted to three stars in the 2015 edition, a rapid achievement that placed it among an elite group of global fine-dining establishments. This three-star rating was retained annually through the 2018 guide, making Grace one of only two Chicago restaurants—Alinea being the other—to hold the distinction during its operation. In addition to Michelin accolades, Grace garnered recognition from the James Beard Foundation. The restaurant was nominated for Best New Restaurant in 2013. In 2014, chef Curtis Duffy was nominated for Best Chef: Great Lakes, and the restaurant was nominated for Outstanding Restaurant Design. Duffy ultimately won the James Beard Award for Best Chef: Great Lakes in 2016, highlighting the restaurant's excellence in regional cuisine. Grace's swift rise to three Michelin stars by its third year of operation underscored its commitment to innovative cuisine, impeccable service, and consistency, significantly boosting Chicago's reputation on the international fine-dining stage. This level of acclaim required sustained excellence across all aspects of the dining experience, positioning Grace as a benchmark for culinary achievement in the city.

Critical Acclaim

Grace received widespread critical acclaim for its innovative approach to progressive American cuisine, emphasizing seasonal ingredients and precise execution under chef Curtis Duffy. The New York Times highlighted its rapid ascent, noting the restaurant's three Michelin stars as a testament to its exceptional quality shortly after opening. Eater praised Grace as a pinnacle of fine dining, blending refinement with modernist techniques and vegetable-forward innovation that set it apart in Chicago's competitive scene. Bon Appétit included it in its 2013 list of the top 50 new restaurants, commending the seasonal menus for creative dishes like sunchokes with freekeh and lovage that showcased flawless pastry work and ingredient-driven flavors. On Yelp, it held a 4.5 out of 5 rating from over 300 reviews, with diners frequently highlighting the creativity and sophistication of the tasting menus. In rankings, Grace was named the world's best restaurant by in its 2013 Best of the Best awards, recognizing its refined dining room and ambitious tasting menus as a modern benchmark. It also earned frequent mentions in best new restaurant lists, such as Chicago Magazine's 2013 selection and a nomination for the Foundation's Best New Restaurant award that year. Public perception positioned Grace as a cornerstone of American progressive , celebrated for its light, technique-second approach that prioritized flavors and drew international diners willing to pay premium prices—tasting menus started at $185, often exceeding $400 with pairings. The restaurant's dual Flora (vegetable-focused) and Fauna menus attracted global attention, with the all-vegetable option spotlighted in the for its elegant innovation and in for redefining high-end vegetarian dining. While overwhelmingly positive, some critiques noted the intensity of the experience, with early reviews like Chicago Reader's 2013 assessment describing it as not yet fully realized despite knee-weakening dishes. Nonetheless, these were minor compared to praise for Duffy's visionary precision, which transformed Grace into a destination of constant refinement.

Legacy

Documentary "For Grace"

The documentary For Grace is a 2015 feature-length film directed by Kevin Pang and Mark Helenowski that chronicles chef Curtis Duffy's journey after departing from Alinea, focusing on the creation and opening of his restaurant Grace. The film captures Duffy's meticulous oversight of every detail in building the restaurant from a bare space, highlighting the high standards required for luxury . It premiered at in 2015 and was released globally on in 2016, along with availability on platforms like and Amazon. Central to the narrative is Duffy's personal backstory, including a troubled involving petty and the traumatic of his , which he overcame through discovering purpose in cooking under a high school teacher's guidance. The documentary also explores the intense challenges faced during the restaurant's development and culminates in the first service on December 11, 2012, showcasing Duffy's relentless pursuit of perfection amid personal sacrifices. Originally conceived as a short film for the , the project expanded over four years of filming, editing, and production to become a full-length exploration of food, , balance, and redemption. The film's release on significantly boosted the visibility of Grace and humanized Duffy's intense drive, drawing broader attention to his story and the restaurant's early operations. It received positive reviews for its inspirational narrative and intimate portrayal of the culinary world, earning a 7.3/10 rating on from over 860 users and a 96% approval score on based on critic consensus praising its human drama. For Grace was also a James Beard Award finalist and won Best Feature at the Midwest Independent Film Festival.

Successor Ventures

Following the abrupt closure of Grace in December 2017, executive chef Curtis Duffy and general manager Michael Muser were bound by an 18-month in their contracts, which prohibited them from opening a new restaurant in the area until mid-2019. This restriction, combined with ongoing legal disputes with Grace's owner and the onset of the , delayed their return to the culinary scene until July 28, 2020, when they debuted Ever in 's . Muser departed from Ever in February 2025. Ever represents a direct evolution of Grace's , featuring an 8- to 10-course progressive priced at $285 per person at launch (now $325), emphasizing precision in technique, innovative flavor combinations, and high-quality ingredients sourced from land and sea. The restaurant quickly garnered acclaim, earning two stars in the 2021 guide and retaining them through the 2024 edition, underscoring Duffy's ability to sustain Grace's standards of excellence amid challenging circumstances. The fallout from Grace's closure sparked broader industry conversations about chef ownership and the risks of investor-backed fine dining, highlighting tensions between creative control and financial sustainability as seen in Duffy's disputes with backers. Duffy has continued to receive recognition for his contributions, building on his 2016 James Beard Award for Best Chef: Great Lakes, which affirmed his status as a leading figure in American cuisine. In 2025, he published the memoir Fireproof: Memoir of a Chef, chronicling his traumatic childhood, rise in the culinary world, and experiences at Grace and Ever. Grace's tenure solidified Duffy's reputation as one of the ' premier chefs, while its presence in the West Loop helped establish the neighborhood as a premier destination for high-end dining in . As of November 2025, Ever remains a thriving establishment under Duffy, with recent accolades including two knives from The Best Chef Awards.

References

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  11. https://chicago.eater.com/2017/12/20/16803456/grace-closing-curtis-duffy-michael-muser-dispute
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