Gregory’s in Douglas known for pizza, and much more
Above, Mark Morgan begins his day in the kitchen at Gregory’s Restaurant & Pizzeria in Douglas. Below, Point Breeze Restaurant, on Webster Lake.
By Rod Lee
A fixture in downtown Douglas since its founding in 2000, Gregory’s Restaurant & Pizzeria is a busy operation. Gregory’s is open for lunch and dinner with a varied menu that includes not only pizza but salads, sandwiches, beer, wine, chicken wings, buffalo wings, chicken tenders, fried calamari, steak grinders, wraps, calzones and a number of parmesan dishes.
Gregory’s also serves breakfast on Saturday and Sunday.
Gregory’s, which is owned by Gregory Pantos, is part of an industry with sales exceeding $45 billion in the U.S. in 2021. More than 800,000 people work in pizza shops across the country.
One of the things patrons of Gregory’s like best is the attention paid to children. Crayons and paper are available, as are booster seats.
Entertainment is a fixture at Point Breeze
Summer is an especially eventful time of year at Point Breeze Restaurant on Webster Lake. In addition to the seafood-oriented menu, which can be enjoyed in the dining room or at the edge of the water, there is the entertainment, which has been a staple at Point Breeze almost from its founding as a private men’s sailing club in the late 1800s. Tuesdays are Open Mic Night, Wednesdays are karaoke and there is live music on Thursdays and Fridays. At the turn of the century in the early 1900s, Point Breeze became a destination for weekend exhibitions and entertainment and in the Roaring 20s a favorite location for summertime weddings. Point Breeze is open seven days a week for lunch and dinner. Go to www.pointbreezeonwebsterlake.com for more details.
To-go cocktails’ future hangs in balance
Lawmakers have extended a COVID-era bill that allows to-go cocktails through March of 2024, but the Massachusetts Restaurant Association (MRA) is pushing for the feature to be made permanent.
One thing legislators are watching as they weigh voting yes or no is how sales of to-go cocktails do in coming months, and what kind of regulatory practices restaurants are willing to put in place to assure a manageable situation.
Jessica Muradian, who is director of government affairs for the organization, said the MRA will continue to advocate for making to-go cocktails a lasting ingredient for restaurant patrons.
Takeout has become that, and to-go cocktails should too, she says.
Contact Rod Lee at [email protected] or 774-232-2999.
