Gracie's

The story

Crafted with passion, served with love

A Clear Mission, Carefully Executed

At Gracie's on Washington Street, the stated purpose is refreshingly direct: "enhance and educate the palate with the freshest ingredients and flavors, while surprising and exciting each guest with personal care and service." That clarity of intent shows up in every aspect of the restaurant — from the structure of the menu to the depth of the wine program, which earned Gracie's a Wine Spectator Award of Excellence in 2025. The AAA Four Diamond designation adds further weight to a reputation built on consistent, attentive hospitality.

Seasonal American Cooking at Its Most Considered

The kitchen's commitment to seasonal American cuisine is not incidental — it is the organizing principle of the entire menu. As the restaurant puts it, changing the menu seasonally allows the team to "focus on each ingredient at its peak." The result is a menu where provenance is specific and combinations are precise: Hudson Valley Foie Gras arrives with lemon cake, rhubarb, and anise hyssop; Massachusetts Sea Scallops are paired with spring succotash, English pea velouté, and rhubarb mostarda; an All-Natural Ribeye comes with morel mushroom, white asparagus, ramps, pommes aligot, and black garlic bordelaise. Even the dessert course reflects the same attentiveness — a Natural Red Velvet Cake is grounded with beet compote and ginger sorbet, while the Banoffee Mousse is layered with toffee banana ice cream and sesame tuille.

The Tasting Menu and the À La Carte Path

Guests choose their own format. The Chef's Tasting Menu runs five or seven courses — at $110 and $145 respectively — with wine pairings available at $170 and $220. For those who prefer to compose their own meal, the à la carte menu moves through three courses, each offering a focused selection of dishes rooted in the same seasonal American philosophy. The Bar & Lounge offers the full menu alongside signature cocktails — inventive constructions like The Breakers (parsnip and currant bourbon, lime cordial, chamomile agave) or Château-sur-Mer (caraway-infused cognac, Disaronno, masala chai maple, lemon) — making it a destination in its own right.

Wine and the Room

The beverage program is extensive and clearly curated with care — Champagne from grower producers, Burgundy from Roulot and Chantereves, Oregon Pinot Noir, and a well-considered selection of half bottles. The recognition from Wine Spectator reflects a list assembled with genuine intention rather than convention. Beyond the main dining room, Gracie's offers a private wine room and a warm, intimate setting for weddings and private events — spaces that feel like a natural extension of the restaurant's character rather than an afterthought.