If RL, Gibson’s, and Polo Bar New York had a baby and dropped it in the northwestern suburbs of Chicago, you’d get The Greggory. This impressive debut restaurant comes from a powerhouse team of Gibsons Group alums—Gregg Horan (Gibsons Restaurant Group, Polo Bar New York), Bill Veremis (Rosewood Steakhouse Group, RL), and José Sosa (Gibsons Italia).
The 10,000-square-foot space is anchored by an open hearth and rotisserie, creating an atmosphere that reflects a timeless aesthetic of classic American design, adorned with rich navy blues, deep plaids, worn leather, and brass accents. However, it is the live-fire cooking that takes center stage.
Here, Chef Sosa showcases his culinary skills each night, using the live-fire grill, oven, and rotisserie to prepare most of the dishes.
The menu is a blend of American comfort food infused with vibrant Mediterranean flavors. Highlights include USDA Prime cuts of beef, such as tender filets, juicy ribeyes, Senku Tomahawk Wagyu, Wagyu tartare with bone marrow, filet sliders topped with housemade truffle butter, and a 20-oz rotisserie-roasted prime rib that truly stands out.
House-made pasta also shines with dishes like the Tortellini with Lamb Ragu and Bucatini Cacio e Pepe.
Meanwhile, elevated American tavern classics and bar bites—such as the Prime Rib Dip, the signature Gregg’r Steakburger, Wagyu Pigs in a Blanket, and Corned Beef Bites—add a playful touch to everyday dining, delivering familiar favorites with a unique craftsmanship.