Take My Money

Superica, La Lucha to Open Sept. 10

These Ford Fry concepts will reflect Texas cooking: Tex-Mex and the Gulf.

By Timothy Malcolm August 15, 2018

Bobby Matos runs the kitchen at State of Grace, and he'll add to that with La Lucha.

Image: Duc Hoang

La Lucha and Superica, the anticipated concepts from Atlanta-based restaurateur Ford Fry (State of Grace), will open at the same time: Sept. 10. Both concepts will occupy a space of nearly 9,000 square feet at 1801 N Shepherd Drive in the Heights.

Bobby Matos, who runs the kitchen at State of Grace, will pull double duty as the executive chef at La Lucha. There, he'll present a menu reflective of Fry's childhood in Houston. Diners should prepare for fried chicken and Gulf seafood dinners with plenty of oysters, along with crawfish and shrimp tacos with avocado and serrano salsa. The interior, designed by Michael Hsu Office of Architecture, will seat 76 inside and 38 in a plant-populated outdoor area with lawn bowling.

Matt Crawford, general manager and sommelier at State of Grace, will also take on those roles at La Lucha. The team there will serve bubbly wines, craft beer, and cocktails, along with a variety of tequilas and mezcals.

Superica, meanwhile, embraces the outlaw honky tonk scene of Austin while showcasing Tex-Mex. East Texas native Kevin Maxey will be executive chef there, grilling fajitas and serving tacos, tamales, and enchiladas. Patrons will be able to enjoy a 1,125-square-foot patio with vintage schoolhouse chairs and found objects. One might imagine sipping agave margaritas out there.

Superica will be open 11 a.m.–10 p.m. Sun.–Thurs., and 11 a.m.–11 p.m. Fri.–Sat. A "siesta hour" from 3–5 p.m. Mon.–Fri., will offer a limited menu of quick bites.

La Lucha will be open 5–10 p.m. Mon.–Thurs., 5–11 p.m. Fri.–Sat., and noon until whenever the crowd dies down on Sunday.

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