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
crispy prosciutto, calabrian chili, cured egg yolk, house caesar, crostini (contains dairy, egg, gluten, can be gf on request)
fried arborio rice stuffed with fontina and served over gravy
Marinated duck wings, agrodolce, fennel salad
Braised short rib, soffritto, fennel, fresh herbs, San Marzano tomatoes, gorgonzola mascarpone served with rigatoni (contains dairy and gluten, can be gluten free and dairy free upon request)
Homeland Dairy pesto cream, blistered tomatoes, pancetta, parmigiano, pink peppercorn and fennel dust served with rigatoni (contains dairy and gluten, can be gluten free upon request)
Parmesan-breaded chicken cutlet and shredded mozzarella served over rigatoni and gravy (contains dairy and gluten, can be gluten free and dairy free upon request)
mascarpone, ricotta impastata, honey, lemon (contains gluten and dairy)
Amaretto-vanilla mascarpone cream, chocolate shavings, espresso-dipped ladyfingers, chocolate covered espresso beans (contains gluten and dairy)