For more than a decade, the steady hum inside Red Gravy has felt intentional. Plates arrive with comforting familiarity, servers move with confidence and the dining room carries the kind of ease that comes from knowing exactly who you are and who you serve. That clarity starts at the top with Eric Brenner, owner and executive chef of Red Gravy.
Brenner came to Colorado Springs 11 years ago with purpose: to elevate the city’s culinary landscape through consistency, community and Italian-American food done right. When he and his team opened Red Gravy on Tejon Street, the goal was not reinvention for novelty’s sake. Instead, it was about filling a gap. He felt that Italian cuisine, particularly Italian-American cooking, was missing downtown. Drawing from his upbringing and early career in St. Louis’ historic Italian neighborhood known as The Hill, Brenner built a menu rooted in that culture and its sense of comfort.
“My intent in moving to Colorado Springs was to be an instrument in elevating the culinary landscape of the city,” Brenner says. “We decided to connect with the community through food and service in an under-represented sector of Italian cuisine.”
Red Gravy was designed as a gathering place, somewhere guests could settle in and trust that their favorite dishes would be as good on their 10th visit as their first. Consistency became the foundation. Brenner wanted quality and value to be felt on every visit and on every plate. That commitment has become one of the restaurant’s defining traits and a major reason for its longevity in an industry known for constant change. It has also put the Italian favorite on our list of Best Restaurants in Colorado Springs
Leading Through Challenges
That steadiness was put to the test during the COVID-19 pandemic, but preparation made all the difference. In 2018, Brenner brought on new business partners who asked a simple question from the start: What do you need immediately? His answer focused on infrastructure as he invested in a more robust point of sale (POS) system, a website that integrated reservations and third-party delivery services. The result was streamlined operations.
When COVID-19 hit, Red Gravy was prepared to pivot.
Brenner quickly launched Meals to Heal, an LLC that allowed the community to donate funds through a GoFundMe campaign. Those donations were transformed into meals delivered to frontline workers at hospitals, COVID centers and anywhere food was needed most. What began as a local effort expanded to multiple states, offering a model for how hospitality businesses could support their communities while sustaining their teams.
“Our food already traveled well and was beloved by the community,” Brenner says. “Not only did we save jobs, we were hiring.”
Front-of-house staff became delivery drivers, and bartenders, hosts and servers moved into the kitchen to help meet demand. With the dining room temporarily closed, the team used the time to build a new bar in Red Gravy’s back dining room and prepare for guests’ return.
Brenner also looked beyond his own restaurant. As a board member of the Downtown Partnership, he helped implement Dine Out Downtown, an initiative that expanded patio seating into the street and introduced covered, heated decks so people could safely gather. Once restrictions were lifted, Red Gravy doubled its pre-pandemic business and has continued to grow every year since.
“Eric Brenner is one of the most passionate champions of Downtown Colorado Springs,” says Chelsea Gondeck, CEO of COS Downtown Partnership. “Known for blending creative vision with a deep commitment to community, his leadership extends beyond the kitchen — a generous mentor and advocate for fellow restaurateurs, serving on the local Business Improvement District (BID) board, and providing hands-on consulting to downtown establishments.”
That leadership and community engagement earned Brenner a nomination for Chef of the Year at the Colorado Restaurant Association’s Hospy Awards last year. The recognition honored his work for bringing businesses together and addressing shared challenges during the pandemic.
“COVID provided a path of leadership and compassion that I gravitate toward,” Brenner says. “I continue to find ways to connect with businesses and community leaders so that sense of camaraderie continues.”
Food Is Community
Those values are deeply embedded in Brenner’s approach to food. Although he is formally trained in culinary arts and restaurant management, Brenner grew up as a drummer, and he often describes Red Gravy as a cover band.
“We play the hits,” Brenner says. “We cook for people, not at people.”
Rather than chasing trends or imposing a chef-driven agenda, Brenner listens closely to guests. Their ordering patterns, feedback and preferences all shape the menu, no ego involved. Italian-American classics anchor the experience, executed with care and respect for what diners truly enjoy.
That mindset also extends to staffing. Brenner prioritizes his employees, believing that when staff feel supported, guests feel it too. The result is a palpable sense of warmth in the dining room and a team that genuinely enjoys being part of the downtown restaurant community.
Collaboration continues to drive Brenner’s work outside the restaurant too. He is part of the inaugural Survive and Thrive SPICE (SPrings Independent Culinary Establishments) program under Exponential Impact, an initiative designed to support food and beverage businesses during financially challenging winter months. Participating businesses trade gift cards that are donated to nonprofits for fundraising, introducing new customers while strengthening community ties. The program also offers mentorship, programming and space for industry connection.
“I wake every day with the intention of finding actionable ways to help stabilize and grow the food and beverage industry in our city,” says Brenner.
Future Facing
He is candid about the current challenges facing the industry, from declining liquor sales to evolving dietary needs. Rather than seeing obstacles, Brenner views them as opportunities. Red Gravy has expanded nonalcoholic offerings, introduced mocktails and Italian sodas and adapted menus to accommodate allergies and restrictions.
“Brenner’s impact is felt not only in the quality of his cuisine and his philosophy of cooking … but in the way he brings people together, helping shape a vibrant, welcoming district where food is both craft and connection and where he continues to be a driving force in downtown’s cultural and culinary life,” Gondeck says.
Brenner is also honest about the broader Colorado Springs food scene. While chain restaurants dominate due to consistency and value, he sees opportunities for independent operators to compete through quality and community.
“We can connect in a more meaningful way,” he says. “We can invest in teaching our cooks how to be great and ensure the highest quality ingredients.”
Inside Red Gravy, the innovation doesn’t stop. A new program called Pastarama invites guests to vote on monthly pasta specials, with winning dishes earning a permanent spot on the menu. Brenner encourages his kitchen staff to develop the specials alongside him, fostering creativity while keeping guest preferences front and center.
Looking ahead, Brenner recently purchased the building that houses Red Gravy, stabilizing rent and deepening his roots downtown. Plans are underway to develop the second floor into a culinary learning center and event space offering classes, team-building experiences and interactive dinners focused on education and conversation.
Beyond the restaurant, Brenner points to recent downtown improvements like the AdAmAn Alley project and the Tejon revitalization that expanded sidewalks, improved accessibility and enhanced the pedestrian experience.
After more than a decade in Colorado Springs, Brenner’s goal remains unchanged: to help create the strongest food scene the city has ever known. At Red Gravy, that vision continues to unfold one bowl at a time.
Explore the menu, vote for Pastarama and more at redgravyco.com.
