Cambridge, MA 02138
Named after the spirited cobblestone-lined shopping district in Dublin's famed Temple Bar area, Grafton Street Pub & Grill has been a beloved institution of Harvard Square since its opening in 1996. With tones of cream, beige and brown, accented by black trim, the spacious dining room combines a traditional Irish pub's warmth and coziness with a contemporary and comfortable environment.
Grafton Street’s dinner, lunch and brunch menus feature contemporary American cuisine from hearty meat and poultry offerings to delicate seafood dishes, inventive appetizers and salads, as well as more casual fare like burgers and pizza.
Dine Out and Help
Restaurants all over the Greater Boston area are lending a hand to those affected by Monday’s Marathon tragedy.
Growing up with a father in the Coast Guard, Eric Gregory moved from one coast to the other and back again. Though his hometowns were always changing, two things remained constant: his mother's unwillingness to cook breakfast in the morning and Gregory's contempt for cold cereal. Necessity is the mother of invention, and Gregory's interest in cooking began early as a result.
Though that's not to say Gregory's childhood was void of culinary influence. His father regularly baked sourdough and Pullman bread throughout Gregory's childhood, in addition to brewing his own beer. And his mother made homemade yogurt and peanut butter from freshly roasted peanuts.
Throughout high school, Gregory worked in the kitchens of small restaurants all over the country. Interested in cooking as an artisanal craft that combined hands-on work with intellectual creativity, he enrolled in the prestigious Johnson & Wales University in Providence in 1994 and graduated three years later. He decided to stay on the East Coast and quickly found work as a First Cook with Paul O'Connell at Providence in Brookline. From there, he became a Rounds Cook at L'Espalier, where he learned all of the stations of a fine dining restaurant, focusing on modern New England-French cuisine.
Gregory then became Sous Chef at the Beacon Hill Hotel and Bistro, where he refined his technique with contemporary French bistro cuisine under Executive Chef Benjamin Knack. He then made the jump to modern Italian as Sous Chef at Sage in Boston and later to Scampo at the Liberty Hotel. As Sous Chef to Lydia Shire, Gregory expanded his range and produced modern Italian for more than 300 people nightly. He continued his culinary education with a move to American cuisine as Executive Sous Chef at Harvest in Harvard Square.
As Executive Chef at Grafton Street, Gregory brings more than a decade of experience in the kitchens of some of Boston's finest restaurants. He describes his French-American bistro style to be deceptively simple - "four to five main ingredients, each layered with countless flavors."
When he's not in the kitchen, either at Grafton Street or at home, he stays on the cutting edge of technology thanks to a lifelong fascination with gadgets and computers, beginning with his first introduction to a computer (the TRS-80) in the 6th grade. He doesn't spend all of his time indoors though; he also likes to run up and down the Charles River.