Located within the landmark Commodore Perry Estate, Lutie’s is a grand space done in a green and gold palette with windows overlooking a stunning patio with gardens and a fountain. Now helmed by Executive Chef Jakub Czyszczon, with Susana Querejazu overseeing the pastry program, the restaurant offers seasonally inspired cooking with a strong Texas sensibility. Estate bread comes with brown and cultured butter, while vegetables feature prominently in dishes such as brassicas with guajillo and pecan or grilled beets with black garlic and dill. Larger plates might include Yonderway pork with creamer peas, market fish with Delta Blues rice and smoked trout roe, or Texas beef with radish, marrow, and sweet potato.