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. Run by the husband-and-wife team of Chef Bradley Nicholson and pastry chef Susana Querejazu, Lutie's offers a seasonally inspired, refined approach to Texas heritage cooking, available à la carte and as a tasting menu. Their estate bread, made with a decades-old starter and fermented corn grits and given a good sear, is even better with their exquisite cultured butter with layers of brown butter. House-smoked trout roe adds a pop of flavor to the Mt. Lassen trout with crispy skin. Finally, a scoop of Kouign-amann ice cream with a mini Kouign-amann topped with warm caramel sauce is a perfect classic.