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Danielle Lirette

Guard and Grace

Chef/restaurateur Troy Guard debuted Guard and Grace in 2013, and it instantly became one of Denver’s top steak destinations — no mean feat in a town known for its beef. A modern approach to service, plating and the meat itself — grass-fed and dry-aged steaks are offered alongside grain-fed choices — has kept the posh establishment at the top of the steakhouse game; Guard recently launched a Guard and Grace in Houston, as proof that every cowtown can use a little shaking up.

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