The Greggory Is Now Open in South Barrington | Eater Chicago
"Led by chef José Sosa, this sprawling 10,000-square-foot South Barrington restaurant centers on an open wood-fired hearth and rotisserie, offering dry-aged steaks, fresh pasta and charcoal-kissed seafood in a warm, show-kitchen atmosphere. Sosa draws on his Michoacán roots and decades at top Chicago restaurants to craft dishes such as tortellini with lamb ragu—made from lamb belly and shoulder slow-cooked overnight in a wood-fired oven for smoky depth—and a Slagel Farm rotisserie chicken marinated for a day until the skin crackles and the meat stays tender. The kitchen dry-ages steaks on site (including a purebred Australian wagyu tomahawk and a prime bone-in filet) and features a bone-in prime rib alongside oysters, charred lobster and a coal-kissed seafood tower served with smoky guajillo sauce. Though not a traditional steakhouse, the team aims for the cuts it offers to be the best steaks guests have ever had, all presented beneath the glow and crackle of an open charcoal show kitchen." - Brenda Storch
