Being a mercenary has its advantages, not least that it prepares you for a second career murdering troublemaking high school students. Fighting for themselves after years of hired-gunning it, Graze.
From a crew of caterers with 30+ years in the kitchen, Graze's eponymous sit-downer serves Modern American comforts out of a subtly romantic dining room that harks back to the space's history as a '90s Mexican joint via an adobe-red floor, aqua-green plaster walls, and a rope-lit back patio with a blue-tiled fountain and overgrown flora, overgrown Flor being the heroine of an even more unwatchable version of Spanglish. The regularly changing menu's locally sourced whenever possible, with opening offerings like red wine-braised pork shoulder (TX white cheddar grits, grilled brioche), porcini-buttered Strube Ranch Wagyu NY strip and Tempranillo demi-glaced Sterling Silver tenderloin (both w/ caramelized shallot mashed potatoes), and an herb-brined roasted chicken quarter from Dewberry Farms -- so if you're uncertain about what to order, Just Dew It. For less (or more) hearty appetites, there are smaller items like duck confit tostadas (apple-fennel relish, habanero creme fraiche, avo, baby red romaine), pan-fried crab cakes (remoulade, pickled okra relish, fennel citrus slaw, fresh herbs), and crispy yucca cakes with curried beef short rib, green mango chutney, and cilantro-orange gremolata, which is not to be fed to itself after midnight.
Need-meeting cocktails run from the Ginger Treaty (Maine Root ginger brew and Treaty Oak rum) to the St. Germain Famous, with vodka, cucumber, and sea salt -- not regular salt, because for this drink, there can be no Substitute.