The Greggory's grilled octopus hors d'oeuvre
A much-anticipated addition to the North Shore’s dining scene is arriving this week, bringing American classics, a Mediterranean-influenced pasta program and innovative beverage offerings to South Barrington. Set to open Friday, March 7, at The Arboretum in South Barrington, The Greggory is the inaugural project from Hearth Hospitality, a new Chicago-based restaurant group.
Helmed by industry veterans and Gibsons Restaurant Group alums Gregg Horan (Gibsons Restaurant Group, Polo Bar New York), Bill Veremis (Rosewood Steakhouse Group) and José Sosa (Gibsons Italia), The Greggory team brings a wealth of combined experience from their work at nationally renowned, high-grossing restaurants.
Hearth Hospitality partners (from left): José Sosa, Gregg Horan and Bill Veremis
“We put together a partnership and started planning,” Horan says. “We were lucky enough to be able to add José as our chef partner. Jose and I had worked together for the Gibsons Group and we worked very closely on the Gibsons Italia project. Bill also had a prior relationship with Jose because Rosewood was Jose’s first kitchen job in Chicago as a teenager.”
The dining concept will showcase a menu led by executive chef-partner Sosa, consisting of reimagined American classics and a housemade, Mediterranean-influenced pasta program. His open-fire culinary techniques—which incorporate fresh, seasonal ingredients—take center stage.
One of the restaurant’s dining rooms, designed by Katina Mandas Gianakakos in collaboration with firm Dunne Kozlowski
General manager Matthew Sheehan brings experience from Gibsons Italia and Asador Bastian, while beverage director and Chicago suburb native Rafael Royal is acclaimed for helping shape the bar programs at Gibsons Italia, The Dearborn and Celeste.
Charred Main half lobster, crafted in the eatery’s hearth
At The Greggory, American comfort food classics—prime beef cuts, fresh seafood and handcrafted pasta—are elevated with Mediterranean flavors. Dishes like bone-in prime rib, Slagel Farm rotisserie chicken and Mediterranean sea bass are crafted with a wood-fired grill and rotisserie. Restaurant-goers can also indulge in the spot’s dry-aged steak program, which includes a Senku wagyu tomahawk and Heidner’s cut prime bone-in filet, accompanied by seafood selections like market oysters, a seafood tower and charred Maine half lobster.
Rooted in chef Sosa’s extensive experience crafting Italian fare, the pasta program encompasses housemade courses like tortellini with lamb ragu and bucatini cacio e pepe. Simultaneously, the spot showcases fresh, elevated takes on American tavern favorites and bar bites like prime rib dips, signature Gregg’r steakburgers, wagyu pigs in a blanket and corned beef bites.
Signature chocolate praline cake with hazelnut mousse, caramel buttercream, caramelized praline grains and fudge sauce
The menu is accompanied by an innovative beverage program—led by beverage director Royal—that emphasizes martinis, bourbons and whiskeys. Offerings include playful renditions of time-honored classics like Cosmos, lemon drops and chocolate martinis, complemented by a selection of Old World and New World wines and reserves.
“We will have some amazing cuts of meat cooked beautifully on the wood-fired grill and rotisserie. But we will also have an amazing burger and bar bite program. We have a couple of standout giant 10-ounce martinis and a great old fashioned program as well,” Horan says.
The dining destination’s designated bar space
Bookended by an open hearth and rotisserie, the 10,000-square-foot space encompasses dining rooms, a sprawling wine room, a show kitchen, an allocated bar space with a custom S-shaped counter and numerous private dining areas, which accommodate groups of 10 to 50 guests for intimate gatherings, special occasions and other events.
Led by Katina Mandas Gianakakos in collaboration with Dunne Kozlowski, the acclaimed design and architectural firm behind restaurants such as Adalina, Gino & Marty’s and The Graceful Ordinary, the interior design mirrors the American influences of the cuisine with rich navy blues, deep plaids, worn leather and brass accents.
The expansive wine room, which holds bottles of New World and Old World wines and reserves
“We believe this is the most beautiful restaurant in the suburbs,” Horan says. “We also believe that we will deliver the highest-quality product and the highest level of hospitality available in any suburban market. We are creating a neighborhood cornerstone beautiful enough for special events and business dinners but comfortable enough for the everyday diner.”
The Greggory is located at 100 W. Higgins Road, Unit C-1 in South Barrington and will be open seven days a week beginning March 7, with reservations available via OpenTable. For more information, visit www.thegreggory.com or follow along on Facebook or Instagram at @_thegreggory_.
See also: The Hottest New Restaurants In Chicago
Photography by: Imagery of menu offerings by Mistey Nguyen, courtesy of MADN Agency; interior photography courtesy of Kyle Flubacker; group photo courtesy of The Greggory
