Gravy celebrates the beloved tradition of Italian-American cooking by thoughtfully preparing the ‘gravy’ (pasta sauce) Italian-American families have perfected for centuries. Gravy’s classic fare with a contemporary flair is made with heart, soul, and local, seasonal ingredients in the heart of Downtown Raleigh.
In his time at Gravy, Chef Quintin Pocher has mastered the art of creative and cozy cooking. Born in Raleigh, Chef’s specialties include braising, scallops, and risotto. His passion for cooking brought him to the Gravy kitchen three years ago, where he has been lovingly serving up Italian-American dishes, including his favorite, the seasonal Gnocchi.
$45 per person
Available at dinner and for dine-in only
herbs and house gravy and basil aioli
Calabrian oil and chili dusted NC trout, roasted corn, tomato, cucumber salsa, crema Verde, Fingerling Potatoes
Fox Farm mushrooms, porcini butter, charred asparagus tips, leek, fontina, pink fennel, black garlic oil
Ricotta and mascarpone chocolate pie with salted caramel whipped cream