clock menu more-arrow no yes

Filed under:

Isola Becomes Gravy on Vashon Island

A former chef de cuisine at Cafe Presse has a new island restaurant

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Courtesy of Gravy

Vashon Island has a couple of enterprising new residents, and they've wasted no time turning the former home of Isola into Gravy, promising seasonal American fare with southern and French influences, plus a focus on local ingredients. The company is still developing its website, but is active on Facebook and Instagram.

Andre "Dre" Neeley, former chef de cuisine of French favorite Cafe Presse, and his wife and business partner, Pepa Brower, moved from Seattle to Vashon "just two weeks after we bought the restaurant" last month, according to Brower. They promptly opened their new spot to the public Saturday, April 2, currently for dinner only. For years the couple ran a company called Gravy Catering, and they expect to resume catering operations from the new space.

Huge thanks to everyone who came out and said hi and grabbed a wing! You are amazing, Vashon! #gravyvashon #vashon

A photo posted by Gravy. Vashon (@gravyvashon) on

The venue has 47 seats inside with an additional dozen on the patio, which will open in May around the time that Gravy begins offering lunch, catering, and picnics to go. The restaurant doesn't accept reservations.

See the opening menu below, with snacks like housemade cornbread and shrimp croquettes as well as a few salads, including a roasted beet option or poached tuna and white bean. Entrees include a burger, of course, with dandelion greens and parsley-shallot sauce; a wood-fired ribeye or a bone-in pork chop; and even a house paella with clams and shrimp.

Gravy restaurant's opening dinner menu

17629 Vashon Hwy SW, Vashon, (206) 463-0489, Facebook. Open Wednesday to Sunday 4 to 9 p.m. with plans to incorporate lunch hours in May 2016.

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world