Grafton Street Pub and Grill
1230 Massachusetts Ave
Cambridge, MA 02138
617-497-0400
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.
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Eric Gregory
Chef at Grafton Street Pub and Grill
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.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Bouillabaisse
- 1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Hummus
- 1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
- Naan
- 1. noun Tandoor-baked, unleavened, Indian bread.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Rouille
- 1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
- Sambal
- 1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
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