Gravy’s setting up shop at the Mad. Sq. Eats Food Festival in Madison Square Park’s Worth Square from May 4th – June 1!
Drop by our booth (located right to the west of Madison Square Park between Fifth Avenue and Broadway) to sample Gravy staples like Crawfish Fritters and Shrimp and Cabbage Rolls, and stay for chef Reagan Angelle’s festival-specials, Crab Bread (a play on the New Orleans-famous crawfish bread), and Homemade Andouille Dogs. You’ll be able to wash it all down with cold Abita Beer.
Located right around the corner from Gravy, Madison Square Park is a perfect place to enjoy the New York springtime and sample amazing food from around city. The Gravy booth is open daily from 11am till 9pm – perfect for lunch, dinner and everything in between!
More details about the Mad. Sq. Eats Fesitval can be found here: http://urbanspacenyc.com/mad-sq-markt-eats/
Derby Day is May 5!!
Join us in the Gravy Lounge to view America’s Race in style!
From 3-7pm on May 5th we’re hosting an Open Bar featuring our signature Mint Juleps, select cocktails and complimentary hor d’oeuvres for just $40. We’ll have the Kentucky Derby on the big screen, and a prize for the best hat!
Jazz at Lincoln Center Gumbo Cook-Off
Gravy executive chef Reagan Angelle is leading Team Gravy in a Gumbo Cook-off at Jazz at Lincoln Center’s Rose Theater on Friday May 11th and Saturday May 12.
As part of the pre-concert festivities for “New Orleans Celebration: The Music of Jelly Roll Morton,” a few select New York City restaurants will showcase their best gumbos under the backdrop of live music and album art displays. While we can’t reveal chef’s gumbo plans in detail, we can say it will not disappoint! As the cook-off wraps up, Marcus Roberts’ jazz octet will take the stage at 8pm.
Tickets are available on the Jazz at Lincoln Center website here: http://jalc.org/concerts/details309a.asp?EventID=2657
Do you like Michael Jordan? Do you enjoy Southern food? If you’ve answered yes to both of these questions, we’d like to direct you to Gravy, the new restaurant from Michael Vignola, the executive chef behind Michael Jordan’s The Steakhouse NYC. His latest endeavor seeks to gather up all the divergent cultural strands that make up the South—French, Spanish, Caribbean, and Mexican—and make the flavors pop in all their complexity.
A quick stroll through the menu’s pages reveal Blackened King Crab Legs, three varieties of grits, Spice Rubbed Venison, and Black-Eyed Pea Hummus, just to name a few. At Gravy, they make it a point to source local products from the regions their recipes draw on, ensuring that the ingredients will be just as fresh as the riffs and variations on the Southern classics Vignola and crew cook up…
Complex: NYC’s 10 Best New Restaurants
New York Times – Off the Menu
Head chef Reagan Angelle was recently highlighted in the New York Times feature, “Chefs on the Move.”
Reagan Angelle, who is from New Orleans and Baton Rouge, is the new chef at Gravy in the Flatiron District, where the feeling is definitely Southern.
Stop by Gravy to check out his recently revamped Spring menu!
The New York Post recently sent readers Mark and Risa on a blind date to Gravy! Sounds like dessert may have sealed the deal!
When the dessert menu came out we decided to be adventurous and ask about the daily ice cream flavor. We had just finished saying blackberry was our favorite flavor, when against all odds, it was the special. After sharing dessert, we rode the train uptown together. I said goodbye and we exchanged numbers. We already have plans for a second date.
Read more about their date and experience at Gravy – http://www.nypost.com/p/entertainment/dating/it_all_gravy_f6FftDrMTQsgq6soO0hs5J
Michael J. Vignola, the former executive chef of Michael Jordan’s: The Steakhouse N.Y.C, decided to devote the next phase of his career to devising and implementing the menu at Gravy, the recently opened fine Southern dining restaurant in the Flatiron. Here’s how he knew his version of the South would rise again….