What/Where: Gravy, 6 Main St, Somersworth, NH 03878
603-841-5316 / admin@gravynh.com
American regional home cooking in a fun, fast-casual setting in the iconic old 1876 Rail Station in downtown serving lunch, dinner, takeout, and delivery six days a week. Gravy, in one form or another, is a part of the fabric of our lives and tables. No matter where you grew up, no matter the ethnicity, there was gravy. And it always made things better. Gravy restaurant provides a dynamic menu format that lets you create your own dish from a selection of gravies. First, pick your gravy. Second pick what you’d like to put it on (e.g. buttermilk biscuit, fried chicken, meatloaf). Lastly, choose from a selection of toppings to make it your own. Recreate a childhood favorite or take it to a level you never could at home. Combine it with a local draft beer, cider, wine, soft drink, old fashioned milk shake, or ice cream float. Guests will order from the counter, seat themselves, and have their order brought to them at their table. How??? When you order we will ask for your nickname or alias. When your order is ready we’ll call it out and bring it over. From there the rest is Gravy. Another beer? Sure, we’ll bring it over. Dessert, you bet. Ice box cake, bread pudding, cobblers, pies, and other traditional home spun favorites will be there. Meat lovers and vegetarians alike will have plenty to choose from and while the gravy is THE thing, there will be other options as well such as an iceberg salad, our signature Gravyburger, and children’s menu. Just like Grandma’s house, if Grandma was a little funky and weird.
When: Coming January 2020!
Hours: Open Tuesday – Sunday 11:30 a.m. to 9:00 p.m., Closed Mondays,
Who: Longtime Seacoast Chef Mark Segal is the owner and creator of Gravy. Chef Segal grew up in southern CT. in a theater/restaurant family and attended the C.I.A. in New York. He has worked for James Beard Awarded Chefs Lydia Shire, Susan Regis (Boston), Nancy Silverton, Suzanne Goin, and Joachim Splichal (Los Angeles) while honing his craft. He arrived on the Seacoast in 2002 from Los Angeles as opening Exec. Chef of Pesce Blue in Portsmouth, having already established ties to the Seacoast going back to childhood. He then went on to helm the kitchen at the One Hundred Club (Portsmouth) for almost a decade before going on to a stint at Demeters Steakhouse and then as Corporate Chef for Tinios Hospitality. Segal has been a leader in the culinary community since his arrival and has been nominated multiple times as Chef of the Year by the Seacoast Spotlight Awards. He was a long time Board Member of Share Our Strength Seacoast and has been involved in many community activities over the years. Chef Segal looks to bring that same sense of community with him to Somersworth and Gravy restaurant. Gravy is a return to his culinary roots and the foundations of his love for food and the memories that go with it. Fun, relaxed, simple, comforting, ………..and tasty.
Contact: Mark Segal / 603-498-4202 / marksegal788@gmail.com
Why: Because we like you………and Gravy!!!!!!!!!!!!!!!!! ###
