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One Order of Community Support: To Go

Coronavirus Can’t Sever the Ties that Bind Gregorio’s Trattoria to the Community

Article by Lauri Gross

Photography by Jack Hartzman

Originally published in Potomac Lifestyle

During the coronavirus upheaval, Greg Kahn is feeling many emotions but perhaps none as strong as his feeling of gratefulness.

“I’m really grateful we are part of this community,” said Greg, who co-owns Gregorio’s Trattoria (in Reston and Potomac), with his dad, Donald Kahn. A Potomac native who is raising his three sons in the area, Greg added, “This is home. We appreciate all of the support from the community.”

Like all restaurants, Gregorio’s is now strictly offering delivery or curbside pickup. Sometimes 20 cars are seen waiting for their pickup outside Gregorio’s. The restaurant is loved for their extensive menu of Italian favorites, as well as for their community involvement. Even before the virus struck, Gregorio’s regularly welcomed community groups for fundraising events (or, as they call them: FUNraising). For these events, Gregorios’ donates ten percent of the sales generated by the party.

Now, they’re going even further. “Organizations (such as Churchill High School lacrosse) that we have helped raise funds for in the past, are now helping others,” Greg said, as he explained that he is selling meals at 50 percent off to community groups that send the food to feed essential workers. Greg estimates that he has provided more than 500 meals this way so far.

While no one knows what the situation will be when Father’s Day rolls around, Greg is planning to offer special family-style dinner packages for customers to enjoy at home (or possibly in the restaurant) on Father’s Day.

Switching to all take-out and delivery has been a challenge. “I miss the connection with the guests,” said Greg as he went on to describe some logistical challenges. For instance, all five phone lines often become busy at once, and Greg now needs upwards of ten delivery drivers each weekend night, whereas he previously only needed a few. Most of Greg’s staff accepted his offer to stay on, even though it meant changing roles. “Nearly all servers and bussers and hostesses have chosen to stay on as delivery drivers, cashiers and curbside runners” said Greg.

Despite the challenges, Greg said, “It’s been great. People I have known since I was a kid or people my wife knows or my parents know; they come out to support us. Organizations we supported come out to support us. It’s stressful but it’s mostly heartwarming and fantastic.”  

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