FEW THINGS SCREAM "GULF COAST SUMMER" quite like oysters and chicken. And that's what diners received Thursday night when State of Grace hosted a pop-up preview of La Lucha, the newest Ford Fry concept helmed by SoG executive chef Bobby Matos.

A sunny spread of summer comfort welcomed folks at the happy hour. From grilled oysters swimming in either cilantro and serrano butter or chile de árbol butter, to cozy, crispy fried chicken, to savory crawfish tails served between slices of charred Royal Bakery bread, La Lucha is aiming to hit the heart and soul of the Gulf Coast. 

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