Gravy Delays Opening Until Wednesday

Donata Lewandowski Guerra
06/08 05:25 PM

On Saturday night, by chance, we were welcomed into Gravy and given a tour by the exceptional young man who is the chef involved in this venture with Bella Monica.  Rohe Levitt looks like a young celebrity chef and his resume really has some chops to it.  He was active in some of the trendiest spots out in Venice, CA and Los Angeles (we should know since these are our annual stomping grounds and my husband is a fanatical foodie with ties to some amazing Northern Italian eateries abroad).  Looking forward to the soft and hard openings and to dining in the wonderful new environs the folks behind Gravy have created!  Something tells me this fella’ is gonna’ take the town by storm…

Lisa Jeffries
06/08 07:33 PM

Heck, it if opens within 6 months of its announced date it’ll be doing well

katherine
06/08 08:14 PM

anything special going on for the opening?

Donata Lewandowski Guerra
06/08 08:31 PM

My guess is—based on the fabulous price points—that the 20/30-something Raleigh “see and be seen” set who like fabulous food and will be excited about a young charismatic and creative chef who is from Los Angeles and Raleigh (here for part of his childhood) and trained in some great spots, might deluge the place.

It is next-door to Sitti, a venue with excellent food and service as we discovered on Saturday with our 20-something daughter, so location is premium.

Donata Lewandowski Guerra
bordeauxlanegallery.etsy.com

tjoad
06/09 10:41 AM

I hope it’s better than Bella Monica, I went there last night and was pretty disappointed.

arthurb3
06/09 12:49 PM

Only time will tell. There were people in there last night but they were not eatting so it must be management or something?

Donata Lewandowski Guerra
06/09 01:01 PM

I understood that it was a management crowd coming, maybe last night and tonight.  I think Gravy will be different from Bella Monica the way Sitti is different from Neomonde.  In both cases, the corporate entity brought in chefs who stay with the given theme (Italian or Lebanese) but gave it a new twist due to their own training and background.  My husband would never have agreed to eat at Sitti if he hadn’t seen the onlne menu and realized an experience there would be substantially different from ordering-to-go at Neomonde.

Donata Lewandowski Guerra
OldBroomStreet.etsy.com

roi
06/09 04:55 PM

If Venice and LA are such trendy spots then why did the chef leave and come to Raleigh? It seems as if some of the new chefs are consider super because they worked in NY, Philly, LA, Chicago, etc.  There are some great chefs that started their careers in NC. We will see, and of course I will check Gravy out.

Donata Lewandowski Guerra
06/09 05:29 PM

Chef Levitt came here when he was 10, graduated from high school, then went up to the CIA in New York, made connections, “went West” (as many a young person, including my own 27 year old son) and had a great opportunity to return here and make his own show.  Also, alluring as either Coast is, for the food world, there’s a certain amount of cachet in having a Southern pedigree.  I don’t think the national food scene can get enough of “the South” whether it’s Charleston, Savannah, or Raleigh.  Good for all of us.  The general attitude here seems to be that a bad meal is a criminal offense which is a pretty European approach.  Foodies in these parts like all of you know and care and keep the art moving forward.  Oh to be young and living in Raleigh….

Donata Lewandowski Guerra
http://www.scribd.com/doc/15678511/PLEIN-AIR-CITY-RESERVOIR-AND-URSULINE-SCHOOL-

Rudy
06/09 05:46 PM

I’m pretty sure the “chef” mentioned here, also cooked at 5 Star for a bit.  Cook=Chef?

Richard Hentzell
06/10 11:17 AM

tantalizing fare at “gravy” on 135 s Wilmington st, Raleigh, NC had the veal cheeks, Snapper, fried rissotto cakes, calamari, rappinni, tiramisu and a double espresso on the last night of the soft opening last night. Wondeful meal from an excellent young chef. The Bolognese is authentic and made with fresh concasse. You won’t be disappointed.

TheWaveLife
06/10 03:28 PM

I attended the soft opening last night at Gravy and was very impressed. The food, though plagued by the usual under-seasoning as often occurs in the first week of a new menu, was divine. We were joined by one of the owners, Trevor, and his suggestions on the courses were spot on. We shared the cheese plate, veal sliders, cioppino (must-try!), and Buffalo mozz as apps. All large delicious dishes. For entrees, we shared the chicken, scampi, veal cheeks, and brown butter gnocchi. The scampi was perfectly flavored and the shrimp not overcooked at all. The gnocchi was sumptuous but that dish needed a little more brown butter emulsion to rectify a slight dryness. The veal cheeks & sliders were absolutely delicious! And the chicken… dear Lord, the chicken. Just try it. The wine list is still in flux but the espresso machine is the one left over from Riviera. If you remember it, you love it. All in all, my party was very pleased and excepting the usual soft-opening kinks we definitely plan to revisit! Roeh, by the way, worked at Riviera and successfully interviewed for chef at Gravy. Many congratulations to all!

TheWaveLife
06/10 03:28 PM

Oh and also, all the pasta is made in house except the tagliatelli. Enjoy!

Donata Lewandowski Guerra
06/10 03:38 PM

That brown butter gnocchi has my name on it!

I’m remembering (and hope it’s correct) that veal cheeks are what is called “guanciale” in Italian.

I did get the chef’s name wrong on two accounts:  it is spelled “Roeh” (and he respelled it for me several times, this Isreali name) and Lewitt (a Polish Jewish name).

Chef is also of Chilean heritage, and, of course, being the oldster on this board, I’d forgotten that he had been with Riviera as well.

In terms of going soft on seasonings, interestingly enough my hubby doesn’t like too stong a seasoning in Italian food (he was born near Torino).

Donata Lewandowski Guerra
BordeauxLaneGallery.etsy.com

Jonathan
06/11 09:51 PM

Could anyone give an idea of some of the prices?  The menu hasn’t been posted on the website yet.

BSJ
06/11 10:43 PM

$7-9 for starters, $12-13 for pasta, plus $2.5 for meat or portobello, and $12-17 for entrees.  Lunch was about $3 cheaper, plus they have sandwiches.