By Jack Roth
Patrons of Gregory's Steak & Seafood Grille are being treated to the highest quality steaks and freshest seafood, all in an elegant-yet-cozy atmosphere. By. Jack Roth
Family-owned and -operated by the Krause family since 1994, Gregory’s Steak & Seafood Grille has earned a superior reputation for serving only the finest Angus beef and the freshest local and northern seafood. The popular Cocoa Beach restaurant has thrived under the fine leadership of Brigitte Krause, along with the able assistance of her daughter, Jutta.
“My mother always wanted to have a cozy upscale restaurant for guests to dine in, ” said Jutta Krause, General Manager. “Most importantly, she wanted to make people feel at home when dining, and we were able to find the perfect spot right here in Cocoa Beach.”
As general manager, Krause’s job entails just about everything and anything, and she loves every aspect of it. “By doing all the little things this job requires, it gives customers a memorable experience we hope they remember for a long time,” she explained. “And our greatest hope is that they share these experiences with their friends and families.”
Open for dinner nightly from 5 to 10 p.m., Gregory’s offers a warm, welcoming atmosphere. The décor exhibits attractive rustic coquina walls that also line the cocktail bar’s backdrop, elegantly set tables and comfortable booths.
Gregory’s menu features a wide variety of popular entrees.
It all starts with a freshly baked mini loaf of bread that arrives with your appetizer or salad. Among the creative appetizers are Lobsteraki, five pieces of Maine lobster with water chestnuts in bacon topped with teriyaki sauce; Escargot Maison, six snails housed in mushroom caps sautéed in garlic sauce; and Thai chicken dumplings, homemade Asian dumplings filled with chicken, shiitake mushrooms and ginger, pan-fried with sweet chile sauce and a hint of spice.
“Chef Dennis came highly recommended,” asserted Krause. “He’s extremely well rounded and provides wonderful creations for our guests to enjoy.”
If you’re a beef lover, you can choose between New York strip, Delmonico or porterhouse cuts; all can be served with a variety of hand-made sauces, including the mushroom and garlic wine sauce.
“We only provide the freshest and best ingredients in every one of our dishes,” said Krause. “When it comes to assessing great food, especially steak and seafood, only the best quality will stand up to scrutiny.”
House specialties include steak au poivre, an 8-ounce filet mignon finished with a classic green peppercorn sauce; steak cognac, a 12-ounce certified Angus beef top sirloin covered with a cognac mushroom sauce; surf & turf, an 8-ounce Caribbean lobster tail and 8-ounce choice filet mignon served with béarnaise sauce; steak Diane, grilled medallions of choice beef tenderloin topped with a Dijon brandy mushroom sauce; and steak tournedos Oscar, grilled medallions of beef tenderloin topped with crabmeat stuffing, asparagus and hollandaise sauce.
Gregory’s Upstairs also presents Gregory’s Comedy Club every Thursday, Friday and Saturday evening.
Featuring comedians who have been seen on Comedy Central, HBO, Showtime, The Tonight Show, The Late Show, and who have appeared in some of the most popular movies to come out of Hollywood.
“You meet all kinds of interesting people who have so many wonderful stories to tell and many returning guests who have their special table, drink and favorite dish they can’t wait to enjoy, and that’s what makes this job a blessing that truly fills the soul,” said Krause. “We’ve created a wonderful atmosphere here for both our customers and staff members, and that’s what we set out to do.”