Matt Crawford
State of Grace | Houston | September 2019
Featured Dishes
Oak-Roasted Oysters, Garlic-Parmesan Butter, Seaweed paired with Grüner Veltliner, Smaragd, Weingut Knoll Federspiel, Unterloiben, Wachau, Austria, 2017
Agnolotti, Corn Mascarpone, Cotija, Charred Corn, Chives, Spiced Pepitas paired with Chardonnay, Domaine Genot-Boulanger, Clos Du Cromin, Meursault, Burgundy, France, 2013
Duck Carnitas, Mole, Cotija, Jalapeños, Duck Fat Tortillas paired with Gamay, Domaine Guy Breton, Morgon, Beaujolais, France, 2017
Bone-in Beef Rib, Ginger-Gochujang Glaze, Pickled Watermelon, Radish, Lime, Jalapeño, Cucumber, Cilantro, Mint, Basil; Roti; Szechuan Eggplant, Kefir Peanuts, Cilantro, and Mint paired with Cabernet Sauvignon/Merlot/Petit Verdot, Cru Bourgeois, Château Fontesteau, Haut-Médoc, Bordeaux, France, 1995
Bone-in Beef Rib, Ginger-Gochujang Glaze, Pickled Watermelon, Radish, Lime, Jalapeño, Cucumber, Cilantro, Mint, Basil; Roti; Szechuan Eggplant, Kefir Peanuts, Cilantro, and Mint paired with Sauvignon Blanc, Domaine Delaporte, Sancerre, Loire, France, 2017
Photography by Jaclyn Warren
