News & Buzz

The Grape reveals its standing as a neighborhood institution...


The Grape reveals its standing as a neighborhood institution through scores of physical details both enduring and endearing. There are, most prominently, the gently faded frescoes of curling vines that amble across the dining room walls. Chockablock newspaper and magazine clippings, growing evermore sepia-toned in their aging frames, tell the story of American fashion via the clothes on cover models and the eyewear (sometimes astoundingly large) displayed by columnists on their byline pics through the decades. The menu, though also handed to you, is neatly scrawled on a blackboard, a tradition since the restaurant opened in 1972...

These Are a Few of My Favorite Restaurants: The Grape in Dallas


"...Two and a half hours later, I emerged renewed. Just when I thought I couldn’t be impressed, I was impressed. I can now say, without hesitation, that The Grape is currently my favorite restaurant in Dallas." - A wonderful review by Nancy Nichols, SideDish / DMagazine Food Critic. Thanks Nancy!

Dallas Observer City of Ate


If not for The Grape, Dallas would have a small empty space in its culinary soul.

Courtney Showcases as one of "Dallas? Grape Dames"


Courtney is showcased as one of "Dallas’ Grape Dames" in the March 2010 issue of D Magazine!

Brian wins 1st Place in the HICO Celebrity Chef Steak Cookoff


Brian recently won 1st place in the Celebrity Chef Division of the 6th Annual Texas Steak Cook-Off, Beef Symposium and Tourist Trap" held in historic downtown Hico, TX. The event, was recently featured on the Food Network and will be noted in the May issue of Everyday with Rachael Ray.

Texas Monthly - May 2008


Kudos to (relatively) new owner and returning chef Brian Luscher for the ambience (the murals and faux grape clusters are still there, thank goodness) and for the menu, both the old faves and the creative new additions. Try the Haystack for brunch: rosti potatoes, half-scrambled eggs, avocado, and Muenster ringed with a tomato-tarragon coulis. Blueberry cornmeal griddle cakes with honey butter and sausage proved to be a match made in heaven.