News

03/20/2017

Rockin’ Raleigh Spaghetti Dinner

2017_03_14_Spaghetti_Dinner_17

How do rock-n-rollers gear up for a marathon? With Rock and Roll music and a little carbo-loading from Gravy!

Join us for our 2nd annual Rockin’ Raleigh Spaghetti Dinner Saturday, April 1 from 6-9 p.m. Profits from this event will go to support the YMCA of the Triangle Southeast Raleigh project.

We’re closing down Hargett Street in front The Raleigh Times for a good old-fashioned block party with a little local music by Adam Pitts, plenty of local beer from Oskar Blues Brewery North Carolina and a spaghetti dinner by Gravy.

It’s a meal sure to fuel both runners and marathon spectators alike! On the menu: Gravy’s famous spaghetti and meatballs and garlic knots with a kale Caesar salad, all for $10 a plate. Don’t want to eat? No problem! Come enjoy the music and beer, available at the Oskar Blues beer tent. Buy tickets now or at the event.

01/30/2017

Closing Early Super Bowl Sunday

Gravy will be closing at 3 p.m. on Sunday, February 5 for our annual staff party

11/22/2016

Closed on Thanksgiving

Gravy will be closed on Thursday, November 24 2016 to celebrate Thanksgiving with family and friends. We’ll be open regular hours on Friday the 25th and look forward to seeing you then!

11/16/2016

Take-and-Bake Holiday Menu

This Holiday season, enjoying a delicious, home-cooked meal is as easy as turning on the oven. Your favorite Gravy dishes are now ready to bake when you’re ready to eat! When you’ve got a house full of family and friends, pick up a pan of lasagna for a quick and easy supper. We’ll make, you bake! Check out the menu here.

Contact Kristen at info@gravyraleigh.com or call us at 919.896.8513 to place your order. Pick-up at Gravy during business hours. Gravy is closed Thanksgiving Day.

05/26/2016

Downtown Raleigh Restaurant Week

Downtown Raleigh Restaurant Week is August 15-21, 2016! Gravy will be offering a three course dinner for $20 per person. We will be offering exciting new items created specifically for this event and some of your favorites from our menu as well. Make your reservations today!

Menu:

Course 1

Kale Caesar
Parmesan crostini, house-made Caesar dressing, grana Padano

Local Greens
Cucumbers, tomatoes, Italian vinaigrette, pecorino Toscano

Risotto Balls
Fried Arborio rice, fontina, gravy

Bruschetta
Tomatoes, basil, extra virgin olive oil, aged balsamic, grana Padano

Course 2

Chicken Parmesan
Parmesan-breaded local chicken cutlet, shredded mozzarella, spaghetti, gravy

Lasagna
Mascarpone, ricotta, Parmesan, mozzarella, local ground beef and pancetta Bolognese

Eggplant Pie
Thinly sliced, battered and fried eggplant, Parmesan, gravy

Shrimp Risotto
Green onion, cured pork shank, collard greens, cheddar cheese

Campanelle
Sweet sausage, roasted peppers, kale, fresh mozzarella, gravy

Course 3

Chocolate Torte
Almond whip, salted caramel

Cannolis
Sweetened mascarpone and ricotta filling with shaved chocolate

05/24/2016

Empire Eats Career Fair June 6 & 7

Looking for something new? Gravy and Empire Eats are hiring for all positions! Join us for a career fair at Sitti, 137 S. Wilmington Street in Raleigh, on June 6th and 7th from 2-7 p.m. Meet our staff, interview on the spot, and try some of our award-winning dishes. Positions include front of house, back of house, servers, bartenders, managers, chefs and cooks. All levels of experience welcome. Bring your resume, we can’t wait to meet you.

For more info, check out the Facebook event.

03/16/2016

Rockin’ Raleigh Spaghetti Dinner

Whether you’re running the marathon or you just like spaghetti and beer, we have it all! Seriously, we have an Elvis tribute artist and everything.

We’re closing East Hargett Street in front of The Raleigh Times for a good old-fashioned block party! Join us Saturday, April 9, from 6-9 p.m. for live music, local beer from Big Boss Brewery and a spaghetti dinner by Gravy.

It’s a meal sure to fuel both runners and marathon spectators alike! On the menu: Gravy’s famous spaghetti & meatballs and garlic knots with a kale Caesar salad, all for $10 a plate. Don’t want to eat? No problem! Come enjoy the music and beer, available at the Big Boss Brewery beer tent. Buy tickets now or at the event gate.

01/08/2016

Triangle Restaurant Week 2016

Gravy is excited to offer a 3-course, $30 per person menu for Triangle Restaurant Week

January 25 – 31, 2016

Starters

Kale Caesar Salad

local kale, Calabrian chili, Parmesan crostini, house-made Caesar dressing, grana padano

Grilled Pear

Arugula, goat cheese, aged balsamic, pistachio nuts

Apple & Fennel Salad

Arugula, mint, Chapel Hill Creamery pheta, candied pecans, sherry vinaigrette

Risotto Balls

fried arborio rice, fontina cheese, gravy

Bruschetta

local mushrooms, smoked mozzarella, sage oil, balsamic reduction

Baked Farm Egg

polenta, fontina cheese, pancetta, gravy

Entrées

Lasagna

mascarpone, ricotta, Parmesan, mozzarella, local beef, pancetta, bolognese

Eggplant Pie

thinly-sliced and fried eggplant, Parmesan, gravy

N.C. Hot Pot

shrimp, scallops, market seafood, kale, potatoes, seafood brodo, toasted Yellow Dog Bread Co. baguette

Grilled Chicken & Spinach

spaghetti, chili flake, caramelized onion, chicken broth, sun-dried tomatoes, grana padano

Tagliatelle Amatriciana

housemade pancetta, Calabrian chili, onion, garlic, gravy, pecarino cheese

Beef Risotto

 leeks, kale, sage, beef brodo, Parmesan 

Desserts

Flourless Chocolate Torte

caramel sauce, vanilla whip

11/23/2015

Holiday Hours 2015

Gravy will be open from 12pm to 6pm on Christmas Eve and will be closed on Christmas Day.

Looking for a place to celebrate NYE? Gravy will be open until midnight this year! Make you New Year’s Eve reservation today!

Check out our Christmas Eve menu and make your reservation today!

11/02/2015

Join us for a Wine Dinner

On Wednesday, November 11th at 6:30pm our chefs will be showcasing their talents with a Wine Dinner focused on the Piedmont region of Italy.  Come enjoy their delicious creations!  Call 919.896.8513 to reserve your seat today!

First Course
2014 Olim Bauda Gavi
Cast iron seared mackerel, roasted beets, shiitake mushrooms, shallots, arugula, white wine thyme dressing
Second Course
2014 Trediberri Barbera d’Alba
House-made tajarin, slow roasted rabbit, mushroom cream
Main Course
2014 ?Trediberri L?anghe Nebbiolo
Braised sirloin agnolotti, pickled carrots & onions, mustard greens, breadcrumbs, braising brodo
Dessert
2014 Perone Bigaro
Hazelnut flour torta, goat cheese mousse, cocoa

12/07/2014

Christmas Eve Dinner

We will be offering a prix fixe menu of 3 courses for $35 per person from 12pm – 7pm!  Check out our menu and call 919.896.8513 to make your reservations today!  Christmas Eve 2014 Menu

09/30/2014

As Easy as Eggplant Pie

Our Eggplant Pie makes headlines!!  Check out the article in the News & Observer!

08/24/2014

Gravy joins forces with CompostNow!

We at Gravy are all about partnering up with local farms and businesses to provide you with the freshest local ingredients!  For us, it is also about giving back to the community.  We have joined forces with CompostNow to provide our local farm, Raleigh City Farm bringing everything full circle!  We are really excited to be using our food waste for the good of the community!

02/12/2014

Best Chefs America Presents: The American South

Our very own Chef Brent Hopkins is in the upcoming Best Chefs America book. Check out the link HERE for more info and to order your copy!

 

BCA South

Spanish Wine Dinner

Spanish Wine Dinner

With The Raleigh Wine Shop and Europvin’s Mark Diamond

Tuesday, March 11, 6:30 p.m.

$60 per person (plus tax and tip)

Contact Gravy for reservations at 919-896-8513.

No Open Table reservations, please.

Gravy has teamed up yet again with The Raleigh Wine Shop for a stunning five-course wine dinner, all focused on tastes of Spain. The dinner will be hosted by Mark Diamond, a Spanish wine specialist from Europvin, which specializes in high-quality artisanal wines from France, Spain, Portugal, Italy and Hungary. Mark has had a passion for wine ever since he discovered that fermented grape juice tasted more interesting than the freshly squeezed version. With a degree in wine marketing from Adelaide University and a background harvesting and making wines at various Barossa Valley wineries, Mark now has a passion for Spanish wines after several trips exploring Spanish wineries in recent years.

Menu

First Course

Piquillo Pepper

Stuffed with Spanish olive oil poached tuna, capers, manzanilla olives, pimento picante

Marques De Irun Verdejo 2012, Rueda

Second Course

Croquetta

Chicken, jamon and mahon croquetta, romesco sauce

Lustau Dry Amontillado “Los Arcos” NV, Jerez

Third Course

House-Cured Lomo

With Cana de Cabra cheese, frisee, marcona almonds, aged sherry, Spanish olive oil

Cune Crianza 2010, Rioja

Fourth Course

Estofado

Stew of house-made chorizo, pork and rabbit meatball, black beans, sofrito, rice, artisan bread

Vina Herminia Excelsus 2009, Rioja

Fifth Course

Mahon Cheesecake

With quince jam, almond sea salt brittle

Lustau East India Solera NV, Jerez

Due to the nature of the event, we are unable to accommodate substitutions to the menu.

02/02/2014

Staff appreciation party

Gravy will close on 02/02/14 at 2:00pm for our annual staff appreciation party. We hope this does not cause an inconvenience and you have a wonderful day!

01/09/2014

Triangle Restaurant Week

Gravy will be participating in Triangle Restaurant Week January 20th-26th!

We will be offering a three course dinner for $30 a person.

Make your reservations today and bring your friends so they can experience all we have to offer!

To view the menu and for more information visit our profile on the Triangle Restaurant Week website.

12/16/2013

Electronic Gift Cards Now Available online

We have recently begun selling electronic gift cards for purchase online. They are available on our Open Table profile or by clicking HERE. They make a great gift so visit the site and make someone special very happy

12/07/2013

Christmas Eve At Gravy

Join us for Christmas Eve this year!

No need to cook this year, leave it up to us. Gravy will be serving a three course prix fixe menu for $35.00 a person!

We will be open all day with our regular menu at lunch and dinner from 4pm -8pm. We will only be offering the set menu below. We will not offer our Regular Dinner Menu on this night. Call or make your reservation online.

1st Course (Choose One)

Alaskan Salmon Crudo

Dill, smoked crème fraiche, fried capers, sesame seed cracker

Pork fritter

Pickled mustard seeds, molasses beans

Risotto balls

Risotto, fontina cheese, gravy, parmesan cheese

Kale Caesar

Bread crumbs, pickled chili, pine nuts, parmesan cheese, our Caesar dressing

Grilled Romaine

Crispy pork belly, montasio frico, apples, warm bacon balsamic vin

Calamari

Parmesan breaded calamari, pepperoncini, gravy

Main course (Choose One)

Alaskan Salmon with crispy skin

Creamy polenta, braised greens, caramelized onion broth

Braised beef chuck

House made potato gnocchi, mushroom, carrot, horseradish gremolata

Roasted bone-in chicken breast

Sweet potato, pancetta, wheat berry risotto, brussel spout salad

lasagna

four cheese blend, Bolognese sauce, mozzarella cheese

eggplant pie

sliced eggplant, parmesan cheese, gravy

ricotta gnudi

winter squash, sage brown butter, grana padano cheese

Chicken and angel hair

Sliced chicken breast, local greens, oyster mushrooms, truffle butter

Sweets (Choose One)

Eggnog Cheese Cake with vanilla bourbon sauce

Cream puffs, salted caramel pastry cream, bitter chocolate glaze

tiramisu

warm apple cake, buttermilk ice cream, caramel sauce

Tax and Gratuity not included. All beverages charged based on consumption.

11/26/2013

Enter For a Chance to Win Michael McDonald Tickets!

Gravy is teaming up with DPAC to offer our guests a chance to win tickets for Michael McDonald’s “This Christmas: an evening of holiday and hits” show on Sunday December 1st. You can enter a raffle when you dine with us anytime this week. The drawing for the tickets will be held this Friday November 29th so come in for your chance to win!

11/08/2013

Dalla Terra Wine Dinner With Raleigh Wine Shop

The Raleigh Wine Shop and Gravy are teaming up for a wine dinner on November 20th hosted by traveling author and oenophile Jeff Bramwell. Many of you know of Jeff’s passion for Italian wine and travel. He spent a couple of weeks this summer walking the vineyards, visiting the wineries and meeting the winemakers that create the wine we’ll be enjoying. This is a great opportunity to enjoy the food and wine of Italy with a professional recently returned from the vineyards.

For this dinner, Chef Brent Hopkins will be pairing six of these wines to six courses of regionally-inspired dishes.

The price is $55 a person and the dinner begins at 6:30pm. Reservations are required. Please call the restaurant at 919-896-8513 to secure your spot. No Open Table reservations please.

 

First Course

 Risi e Bisi with Carolina gold rice, Butter beans, Leeks, Guancile, grana Padano, butter, Georgia olive oil

“Inama Soave classic” 2012

Second Course

Milk Braised Heritage Pork Coppa, Radicchio agri-dulce, Semolina polenta

“Selvapiana Chanti Rufina” 2010

Third Course

Virginia oysters on the half shell, Sun choke, ginger and  chili vin cotto

Adami Bosci di Gica Prosecco”

Fourth Course

Burrata cheese, Roasted pear, taggishe olives, lovage and parsley salsa verde, Chicory lettuce

“Vietti Arneis”, 2012

Fifth Course

Beef short rib Angolotti, Fried oyster mushroom, Beef sugo, our cow’s milk ricotta

“Vietti Prebacco Nebbiolo” 2010

Sixth Course

Bitter Chocolate and Hazelnut Budino, Olive oil crouton, Sea salt, Panna Doppia

 Tenuta Selezione Antonio Casagnedi Amarone” 2009

09/12/2013

NC State Red and White Food and Beverage Festival

Gravy will be one of dozens of vendors – including restaurants, farms, breweries, wineries and bakeries – participating in the Red & White Food and Beverage Festival. All vendors have NC State connections, with alumni as owners or managers. The festival is scheduled for 6 p.m. on Tuesday, October 29, at The State Club in the Park Alumni Center. Proceeds from the event benefit Wine To Water, a non-profit aid organization focused on providing clean water to needy people around the world. Go Wolfpack!

Raleigh Roundup 2013

October 19th Chef Brent will be a CHEF FOR A CURE at the 2013 Raleigh Roundup event at Marbles Children’s Museum. The Raleigh Roundup is a special fundraising event hosted by the Red Sword Guild to benefit the American Cancer Society’s Raleigh Community Office.  The American Cancer Society is the number one non-profit, non-governmental provider of funding for cancer research in the country. Locally the money raised through the Raleigh Roundup helps to support a Hope Lodge Connection in Durham, five patient service programs in the Triangle area, corporate smoking cessation and physical activity programs, and a patient resource room in the Society’s regional office in Raleigh. Gravy is very excited to participate in such a worthy event. Buy your tickets today.

09/11/2013

offMetro write up “FIVE PLACES TO (RETR)EAT IN RALEIGH, NORTH CAROLINA”

Checkout the recent article about Gravy on the offMetroNY website!

09/08/2013

TerraVITA Food & Wine Event 2013

Chef Brent and Gravy will be participating in TerraVITA 2013 October 10-12 in Chapel Hill. TerraVITA was named one of the “10 Southern Food Festivals You Need to Taste” by The Atlanta Journal-Constitution and features chefs with a focus on sustainable and local ingredients. The proceeds raised from the event are donated to deserving community organizations and over the last three years, has raised more than $22,000 for local organizations, including the Carolina Farm Stewardship Association, CHOP NC (Culinary Historians of Piedmont), the Carrboro Farmers’ Market, and TABLE, an organization dedicated to serving hungry children in our local community.

This year, all the auction proceeds will be dedicated to the Cystic Fibrosis Foundation!

Gravy is excited to showcase our wonderful food for such a great cause.

Tickets are available HERE!

Jimmy V Celebrity Golf Classic Fundraiser Dinner

Join us at Gravy as we team up with Jimmy V Celebrity Golf  Classic for a special evening to raise money for cancer research.

Thursday, October 3 at 6 p.m.

Executive chef Brent Hopkins has created a special five-course menu that includes wine pairings. Cost is $100 a person, excluding tax and tip. $50 of each meal will go directly to the V Foundation for Cancer Research.

The V Foundation was formed in 1993 by legendary N.C. State University basketball coach Jim Valvano. In the past 20 years, the Foundation has awarded more than $100 million to 100 facilities nationwide and proudly awards 100 percent of direct donations and net event proceeds to cancer research.

Gravy is honored to be part of such a cause!

“Don’t give up … Don’t ever give up!”

Menu

First Course

Local lettuce, apples, celery hearts, gorgonzola dolce, toasted walnuts, buttermilk-bathed fried chicken skins, green goddess dressing

Tiefenbrunner Chardonay 2010

Second Course

Smoked crispy pork belly, acorn squash, potato and gouda cheese fritter, grape mostarda

Li Veli Orion  Primitivo 2010

Third Course

North Carolina day boat crudo, peppercino pepper, tomato, radish, preserved citrus, cilantro oil, cucumber plank

Terredora Falanghina 2012

Fourth Course

Rosemary and peppercorn-rubbed roasted North Carolina rib-eye loin, sautéed mushrooms and caramelized onions, au jus, toasted brioche bread

Quattro Mani Barbera 2010

Fifth Course

Butternut squash cheesecake with gingersnap crust, candied walnuts, cocoa nibs

Elena Welch Gewurztraminer 2012

08/18/2013

Downtown Raleigh Restaurant Week

Gravy will be participating in Downtown Raleigh Restaurant Week August 19th-25th!

We will be offering a three course dinner for only $20 a person.

Make your reservations today and bring your friends so they can experience all we have to offer!

To view the menu and for more information visit Downtown Raleigh Restaurant Week

Terredora di Paolo wine dinner with Daniela Mastroberardino

Join us on Saturday August 24, at 6:00 pm for a four course wine dinner with Daniela Mastroberardino!

$45 a person (plus tax and gratuity)

Daniela Mastroberardino, an owner of Terredora di Paolo and its Administrative Director, will be visiting Gravy on August 24th to talk about her wines. Terredora di Paolo’s mission is to integrate the best of modern production technology into the cultivation of Campania’s great native varietals: Aglianico, Fiano, Greco and Falanghina. Terredora di Paolo is not only the largest property specialized in viticulture in Campania, but is considered one of the most prestigious wineries in the region. Chef Brent has paired a four course meal to compliment four of our favorite Terredora di Paolo wines. The four course dinner will be $45 per person which includes a sample of each wine. Additional bottles will be available for purchase. Make your reservation today by calling 919-896-8513 or email us at info@gravyraleigh.com

No Open Table reservations please.

First Course

Roasted NC Sand hills peach, our fresh mozzarella, basil leaves, pistachio vinaigrette

Paired with “Terredora Greco di Tofu” 2011

Second Course

Grilled squid, shrimp and scallop, fresh dug NC potato, chilies, tomato, preserved lemon, hearts of romaine

Paired with “Terredora Falanghina” 2011

Third Course

Ragu alla Napoltena, house-made ricotta cavatelli, sugo

Paired with “Terredora Taurasi” 2008

Fourth Course

Chocolate Sformato, hazelnut mousse, NC blackberry sauce

Paired with “Terredora Aglianico” 2010

Cheese Please!

August 14th Chef Brent will be participating in Cheese Please! at the downtown Farmers Market!

From 10 am-2 pm at City Plaza, the Market will host an incredible local cheese festival to showcase a wide selection of the area’s finest cheese and cheese makers.

Activities include:

Grilled cheese cook-off featuring downtown Raleigh’s noteworthy chefs from:
Gravy, Buku, Busy Bee, Capital City 16, and Kimbap (with a $2 suggested donation to vote)

Artisan cheese sampling from local vendors:
Cultured Cow, Hillsborough Cheese Co., and the Goat Lady

Live music from The Morning Brigade produced by Hopscotch Music Festival

Kids activities including a hula hoop contest for a chance to win four admission tickets to Marbles Kids Museum and CHEESE PLEASE!

Other contests and more!

Come out and support Gravy and vote for Chef Brent in the Grilled Cheese Cookoff.

For more information visit Cheese Please!

07/04/2013

Courtyard Tomato Dinner

Join us on Wednesday, July 24, at 6:30 pm for a five course Tomato Dinner!

$50 a person (plus tax and gratuity)

Join us for an evening of al fresco dining in our courtyard as Chef Brent Hopkins showcases everyones favorite fruit of the summer season. Make your reservation today by calling

919-896-8513 or email us at info@gravyraleigh.com

No Open Table reservations please.

First Course

Tomato and cucumber gazpacho, NC Blue crab, spicy pepper, cilantro, olive oil

Second Course

Tomatoes, pole beans, pimento cheese fritter, fresh basil leaves, sea salt, tomato powder

Third Course

Smoked and slow roasted heritage pork belly with a Western Kentucky style bbq glaze, silver queen corn and heirloom tomato

Fourth Course

Tomato panzanella salad, herb roasted Ashley farms chicken leg, faro, shell beans, La Farm Bakery country bread, aged balsamic, olive oil

Fifth Course

Tomato pie, house made mozzarella, house made pastry crust oregano

07/03/2013

Midtown Magazine

Our Braised Beef Short Rib Sandwich was recently featured in Midtown Magazine!

Chef Brent has truly outdone himself with this one.

The Beef is tender and the Giardiniera adds the perfect touch.

Check out the feature here Midtown Magazine, and look for the other Empire Eats restaurant’s wonderful creations!

07/02/2013

Tomatolicious

July 17th Chef Brent will be participating in Tomatolicious at the downtown Farmers Market!

The event features an heirloom tomato tasting, local food, raffles, giveaways, recipes and tips, kids activities, and a performance by local songwriter and performer Jason Ross.

Come out and support Gravy as well as the local farmers.

For more information visit Tomatolicious.

06/25/2013

Best Chefs America

Chef Brent Hopkins was named one of the best chefs in America!

View his profile at Best Chefs America.

Gravy Summer Menu

Our summer menu will be served July 8th!

Summer is our favorite time of the year because of all the wonderful ingredients North Carolina has to offer.

We have kept some of your favorites but Chef Brent has created some wonderful new items for you to try!

Come see us on the 8th to try them out!

05/27/2013

Restaurant Week

Gravy will be participating in Triangle Restaurant Week June 3rd to June 9th!

We will be offering a three course dinner for only $20 a person.

Make your reservations today and bring your friends so they can experience all we have to offer!

For more information visit Triangle Restaurant Week.

05/15/2013

Farm to Fork Picnic

Gravy has teamed up with Open Door Farm for the Farm to Fork picnic on June 9th!

The event will be held at W.C. Breeze Family Farm Extension & Research Center
4909 Walnut Grove Church Road Hurdle Mills, Orange County (a few miles north of Hillsborough)

Proceeds Will Benefit farmer training programs at CEFS and Breeze Farm. The event is sponsored by NC Agricultural Foundation Inc.

Come out and support Gravy and this great cause!

Checkout the event website for more information Farmtoforknc.

05/01/2013

Brunch

Gravy is now serving brunch Sundays

Starting May 11th Gravy will be offering brunch from 11:00 am to 3:00pm! Call today to make your reservations!

We will only be offering our amazing brunch menu. Check it out below

BEIGNETS – $5.00

Cinnamon and sugar beignets, espresso chocolate sauce.

PASTRAMI & EGGS – $8.00

Poached farm eggs, house pastrami, tempura asparagus, house- made biscuit, spring onion cream.

GRAVY BREAKFAST – $6.50

Two eggs your way, your choice of side and bread.

BISCUITS & GRAVY – $6.00

Local sausage gravy, house-made biscuit.

OMELET – $8.00

Farm eggs, NC hot house tomato, green garlic, asparagus, hooks three year cheddar.

EGG SCRAMBLE – $8.00

Local sausage, cremini mushrooms, caramelized onion, local greens, NC hot house tomato, hooks three year cheddar.

FRENCH TOAST – $7.50

Egg and cinnamon battered brioche bread, local strawberries, honey ricotta, maple syrup.

BAKED POLENTA & EGGS – $8.00

Sunny up farm eggs, local polenta, mushroom, scallion, NC hot house tomato and hooks three year cheddar.

FRIED LOCAL CHICKEN SANDWICH – $8.00

Fried chicken breast, house-made biscuits, pickles, honey mustard.

FRIED FARM EGG & CHEESE SANDWICH – $7.50

Fried eggs, house -made local bacon, aioli, hooks three year cheddar, NC hot house tomato, on brioche bun.

OPEN FACED HAM & CHEESE – $8.00

House cured ham, truffle béchamel, fontina cheese, marinated asparagus, poached farm eggs on toasted whole wheat.

LOCAL SAUSAGE & EGG BISCUIT – $6.00

Local pork breakfast sausage, scrambled farm egg, house-made biscuit.

SIDES

Local pork sausage patties – $3.00

Local bacon – $3.00

Local strawberries, granola & Greek yogurt – $3.00

Biscuit or Toast with local strawberry jam – $2.00

Cheesy local grist milled polenta – $2.00

Herb roasted fingerling potatoes with ketchup – $3.00

04/26/2013

Gravy’s Spring Menu

Spring Menu

Our Spring Menu will be available on May 6th!!

We have added local seasonal fare but kept those signature dishes that you love!

Check back soon to see the wonderful plates Chef Brent has created!

04/08/2013

Raleigh Brewing Co. Beer Dinner

Beer Dinner with Raleigh Brewing Co.

Tuesday, April 16th, at 6:00 pm

$45 a person (plus tax and gratuity)

Our friends at Raleigh Brewing Co. have put together an amazing beer list and we are very excited to feature them.

We have paired a three course local farm feast with these great crafted brews for you to enjoy! Make your reservation today by calling 919-896-8513 or email us at info@gravyraleigh.com.

No Open Table reservations, please.

First Course

House made local pork brautwaust, chive potato pancake, house made sauerkraut, whole grain beer mustard paired with Uncommon Curiosity Lager

Second Course

NC shrimp red curry, basil leaves, scallion, turnip greens, bean sprouts, coconut milk, heirloom rice paired with Hell Yes Maam Belgian Golden

Third Course

Espresso chocolate torte, house made pastry crust, fair trade chocolate, Larry’s beans espresso, buttermilk crema paired with the Blatherskite Scottish Ale

03/14/2013

Join us for our March Farmhouse Dinner

Join us for our March Farmhouse Dinner!

Wednesday, March 20, 2013

$35 a person plus tax (all beverages charged based on consumption).

Our March farmhouse Dinner will start at 6:30 and we will only be offering an Irish themed menu. We have also teamed up with Mystery Brewing Co. to pair their local craft beers with each course. Seating is limited so make your reservations today!

12/11/2012

Join us for Christmas Eve!

Join us for Christmas Eve this year!

Monday, December 24, 2012

$30 a person plus tax (all beverages charged based on consumption)

We will be open from 5-8pm on Christmas Eve, and we will only be offering the set menu below. We will not offer our Regular Dinner Menu on this night.

First Course (choose one)

Bib Lettuce, Radish, Carrots, Fried Shallots, Buttermilk & Gorgonzola Crema

Roasted Beets, Arugula, fennel, Orange, Picholine Olives, Citrus Vinaigrette

Artichoke Bruschetta, House Made Rosemary Parmesan Focaccia

Fontina and Salami Arancini, House Made Gravy

Second Course (choose one)

Lasagna

Mushroom and Mascarpone Ravioli, Parmesan, Sage Brodo

Shrimp & Angel Hair

Ricotta and Potato Gnocchi with Lane Angus Farms Braised Beef with Borlotti Beans

Pork and Aleppo Sausage, Charred Local Peppers and Onions, People’s Porter Buerre Blanc

Airline Chicken Breast, Fregola Sarda, Roasted Fall Squash, Fall Greens, Fennel and Rosemary Chicken Reduction

Third Course (choose one)

Strufolli drizzled with Mr. Buzz Local Honey

Dark Chocolate and Orange Torte topped with Maple View Farms Whipped Cream and Salted Caramel

Assorted Cookies

11/15/2012

Gravy wins first place honors – Best Dish in NC 2012 Competition – Casual Dining

Foodies and food lovers alike can appreciate  the winners in the Best Dish in North Carolina competition, which showcases restaurants using local ingredients and following the “eat local” and “farm to table” ideals. N.C. Department of Agriculture and Consumer Services organizers say 2012 was one of the most competitive years yet. Read the full article here.

09/12/2011

Pork is King in Raleigh (Ludo Bites America)

Pork is king, here on the Historic Barbeque Trail in Raleigh, North Carolina. Its vinegar-based sauce was an instant hit with Chef Ludo who has his own tricks to cook up a tender and succulent cut of hog.
Pork is King in Raleigh (Ludo Bites America)
Celebrity chef Ludo Lefebvre talks about the great food scene in Raleigh

11/06/2009

You’ll want to sop this Gravy up

BY GREG COX
THE NEWS & OBSERVER – CORRESPONDENT
With a contemporary urban decor expressed in the rich colors of tomato red upholstery, matte black cocktail tables and walls of aubergine and olive, Gravy’s snug dining room beckons enticingly to passers-by on downtown Raleigh’s Wilmington Street. Whimsical paintings by Raleigh native Paul Friedrich (of Onion Head Monster fame) reinforce the trendy-casual vibe.

But it’s the wall-spanning vintage photograph of Mulberry Street, circa 1900, that reveals the restaurant’s culinary inspiration, promising an experience as rooted in Italian-American tradition as Gravy’s namesake pasta sauce.

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