Good Graces opened in February 2021, on the ground floor of the Marriott Dallas Uptown, into a pandemic and the Texas winter storm that hit the same month. Almost nobody saw its debut. By June, the Dallas magazine PaperCity was calling it a hidden gem the storm and the shutdowns had obscured.
The kitchen now belongs to Johney Han - "a DFW native who fled the corporate world for food & beverage," as CultureMap Dallas put it. He trained in New York and climbed there: David Bouley's kitchens, Maze by Gordon Ramsay inside The London Hotel, then executive chef at the Ritz-Carlton Central Park. His family is in Texas. He came back to them, and to a room on Fairmount Street in Uptown, near the Katy Trail.
In February 2024 he launched a dinner menu built around Chef's Cuts, cooking rooted in seasonality and plates meant to be shared. "We're excited for our Chef's Cuts, along with their accompanying sides and sauces, to become new local favorites, offering a fresh palette of flavors," he said. That same month, CultureMap named him among the rising stars of the 2024 Dallas dining scene.
The room fills with occasions now. Michaela, in 2025: "Sam and Todd made our anniversary tonight a night to remember...The Tuna Nikkei is probably one of the best dishes I have had." Anthony Mullins, same year: "those fries, those are the best fries I've ever had in my life." Maree, on Valentine's Day 2026: "A special shoutout to Tymarah, my waitress - she was exceptional."
So bring the night that matters - the anniversary, the Valentine's you intend to get right - to a table in Uptown by the Katy Trail, and set the Tuna Nikkei or a Chef's Cut in the middle of it.