Located in a spacious, converted house, Gregory’s is a pleasant departure from the diners and chain restaurants that populate
. A nautical theme accents the restaurant with paintings of boats and fishing scenes decorating the walls. The restaurant’s several rooms include a bar and an atrium with a large fireplace plus a smaller room that can accommodate private parties.
In business since 1971, Gregory’s serves up regional Italian cuisine. Diners can choose from a wide range of appetizers from Maryland crab cakes and shrimp cocktail to hot antipasto and Tuscan bean salad. The bruschetto, a thick slice of Italian bread topped by a small mountain of chopped tomatoes and fresh basil, is both colorful and flavorful while the fried zucchini is lightly coated in batter and is crispy and delicious.
Traditionalists will appreciate the fresh pasta dishes. Cheese ravioli, fusilli with plum tomatoes and fresh basil and tortellini bolognese are just some of the many choices. The chef recommends the homemade timboletti, pasta rolled with prosciutto, ricotta and onions.
Of course, one would expect to find seafood on the menu and Gregory’s does not disappoint. Chilean sea bass, salmon and shrimp scampi alla Gregory are all must-tries.
Poultry, veal and steaks round out the menu. The chicken balsamic alla Lucca, sautÃ©ed in a balsamic vinegar reduction with peppercorns, is a tangy, spicy dish. The osso bucco, accompanied by saffron rice, is sumptuous and rich—one tender forkful of veal after another. Those with hearty appetites should try the double-cut loin veal chops or the 26-ounce grilled Angus prime rib steak.
It is difficult to resist sampling a dessert when the restaurant’s dessert tray is brought to your table replete with Italian cheesecake, apple strudel, crÃ¨me brÃ»lÃ©e, rum cake and napoleons. Fresh strawberries make for a light, refreshing end to a meal while the chocolate truffle cake will delight any chocolate lover with its irresistible combination of chocolate and raspberries.
324 Central Avenue, White Plains