Since Troy Guard opened TAG five years ago, the chef has been on a roll, adding restaurant after restaurant to his empire. In March he opened Guard and Grace, a "modern steakhouse" in a stunning space in a rehabbed high-rise downtown. The menu gives guests the choice of prime, Angus or grass-fed beef -- all raised in Colorado and dry-aged for 28 days, served in portions ranging from 4 to 22 ounces -- which is helpful if you come for cocktails and appetizers and later decide you're in the mood for steak. And the lovely setting could put you in the mood for other things, too —if you don't have a heart attack after seeing the bill. Does Guard and Grace Live up to its billing...and big-ticket expectations? Read Gretchen Kurtz's review of Guard and Grace on Cafe Society.