In the final installment of our video series Finding Grace: The Making of a Restaurant — chronicling the creation of Michelin-starred chef Curtis Duffy’s much-anticipated Chicago restaurant Grace from gutted space to finished restaurant — we’re in the kitchen on the first night of service. (Grace’s official public opening is tonight, but last week’s dinner for a small private party marked the first time they fed paying guests.) General manager Michael Muser admits to nerves and perfectionism, saying, “If it was up to Curtis and I, we wouldn’t open for four months,” but chef Duffy is confident about his team and his menu, and for the first time, he shows off one of Grace’s dishes — a wagyu beef course with seasonal accompaniments including matsutake mushrooms and salsify. This is one of the country’s most ambitious new restaurants, and it’s your first glimpse of the food and the interior (which have been kept under wraps until now), as well as the conclusion of the story our video series has been telling since April. See it all in this seven-minute video, straight ahead.