August 2, 2016
Now Eat This: Top Chefs in Rhode Island
“Now Eat This,” the ultimate guide to what to eat in our tiny corner of the world
by Grace Kelly
No, we are not encouraging you to eat the Top Chefs in Rhode Island, but rather to eat the glorious food they prepare. Rhode Island’s restaurants are lauded nation-wide, run by big wig chefs that have become household names. Here are five restaurants worth hitting up because of the masterminds behind the scenes.
Chef Ben Sukle’s birch produces some of the freshest, most imaginative plates in the state. Sukle creates fanciful takes on New England classics, like raw Rhode Island lobster with miso-marinated daikon, broccoli stem and buttermilk, and the yeasted semolina cake with beeswax, honey locust blossoms and Jersey cream.
200 Washington St., Providence, 401-272-3105, birchrestaurant.com
Nicks on Broadway
Nicks on Broadway has a cult following — particularly among the brunch crowd — thanks to the culinary prowess of chef/owner Derek Wagner. Locally sourced meats, herbs, vegetables, cheeses and fish make Nicks a standout for an extraordinary meal anytime.
500 Broadway, Providence,401-421-0286, nicksonbroadway.com
Product of Momofuku graduate James Mark, North is lauded as one of the hottest restaurants in New England. Just ask the Boston Globe, who said, “I’m going to tell you to get in a car and drive to Providence to eat at a tiny restaurant that doesn’t take reservations. It will be worth it.” Local produce is creatively prepared with Cambodian, Chinese-American and Korean influences.
3 Luongo Memorial Sq., Providence, 401-421-1100 foodbynorth.com
From birch’s Ben and Heidi Sukle comes Oberlin, the new kid on the block of Providence’s thriving restaurant scene. Unlike birch, which has a fixed menu and small setting, Oberlin provides a larger setting with an emphasis on fresh fish served in interpretive ways.
186 Union St., Providence, 401-588-8755, oberlinrestaurant.com
With a new location in Providence and piloted by three-time James Beard Foundation Award Best Chef: Northeast semifinalist, chef Champe Speidel, Persimmon uses local ingredients presented in a way that highlights their purity.
99 Hope St., Providence, 401-254-7474, persimmonri.com