By DON FOWLER The recent passing of Gregg's founder Ted Fuller brought back many fond memories of Gregg's restaurant, the Warwick institution that grew in size, service and splendor over the years to gain its rightful place as a Rhode Island icon. We
The recent passing of Gregg’s founder Ted Fuller brought back many fond memories of Gregg’s restaurant, the Warwick institution that grew in size, service and splendor over the years to gain its rightful place as a Rhode Island icon.
We have been patronizing Gregg’s since the 1970s, knowing back then that there was always something on the menu that our kids would eat … and like.
Black Forest Chocolate Cake has been a Thanksgiving tradition in our family for as long as we can remember. Gregg’s phone number is still in my yearly calendar to place my order.
Joyce’s retired nurses group meets there quarterly and I had continuing education sessions in their community room until I retired.
It is, simply, the place you go when you need to count on good food, at reasonable prices, served friendly and timely.
Years ago my office was located across the street from Gregg’s bakery. I was greeted every morning by the wonderful aroma of cakes and pies baking in their ovens.
Many Rhode Islanders, including my wife, have lost the art of baking because of Gregg’s. If you can’t beat them, you might as well join them.
We love dining out, and we love trying new restaurants. But when we want a turkey dinner cooked like Mom used to, or meatloaf just the way we like it, and a hamburger cooked the way we asked for it, it is always back to Gregg’s.
We know that on Thursday we can get a New England Boiled Dinner with all the trimmings, and the recipe will be like it was back in the ’70s.
We know that we don’t have to drive all the way to Woonsocket to get a French meat pie because Gregg’s still has it on the menu.
And that Thanksgiving sandwich, loaded with turkey, dressing, gravy and cranberry sauce, will fill us to the brim.
And we know that when we sit down, the waitperson will bring us that bowl of pickles and warm (many times hot) rolls.
I usually know what I want and don’t need to look at the large menu, but every once and a while I like to be surprised, like the night I ordered a Lobster Reuben and thought I was in heaven.
Restaurants come and restaurants go, but the Gregg’s legacy lives on.