Ten years ago, downtown Providence was a different place. Many of the great restaurants and shops did not yet exist, and some of our favorites have since left. Gracie’s originally opened on Federal Hill, but opportunity knocked, and we moved into a great location across the street from the spectacular Trinity Repertory Company. Working in downtown Providence came with challenges and opportunities. We’ve seen a lot of changes in the last decade. But as we celebrate our downtown location’s ten-year restaurant anniversary, it is a delight to see many of our neighborhood restaurants bustling night after night. It is encouraging to see so many independently owned shops opening their doors, and at the same time, The Dunkin Donuts center plays host to hockey tournaments and world tour concerts. 

The restaurant business is a tricky one, and so often is subject to the economy, weather, fluctuating food prices, and even the whims of culinary fashions. It’s no secret that many new restaurants close within five years or less for any combination of reasons. Sometimes, though, you get lucky. Hard work, dedication, and a love for what you do come together with people who appreciate what you do. In that respect, we’ve been pretty lucky. 

In the last ten years, we have learned a lot – way more than we could possibly fit into a single blog post. We have also met some wonderful people – again, way more than we could possibly fit into a single blog post. As we celebrate our ten-year downtown restaurant anniversary, we know that we are fortunate to have met and worked with so many wonderful people. 

Sharing a Meal – photo by JWessel Photography

We have restaurant guests who have eaten with us regularly since we opened. We have some guests that we see every year on their anniversary. We have had movie stars and sports stars at our tables, and we have had young couples celebrating a first date. We’ve been honored to host weddings, graduation dinners, and birthday parties. 

Our kitchen has been graced with so many chefs, from Johnson & Wales interns, to our own regular staff, to guest Star Chefs from Maria Helm Sinskey to Ciril Hitz to Celina Tio and so many others. We really can’t begin to express how honored we are to host so many amazing, talented people. 

Current Executive Chef Matthew Varga was featured in Art Culinaire: The International Magazine in Good Taste. We’ve won the AAA four-diamond award four years in a row, and Executive Pastry Chef Melissa Denmark was named a Rising Star by the online culinary magazine Star Chefs. We’ve been able to partner with No Kid Hungry: Share Our Strength to work toward ending childhood hunger in America, and we’ve donated and walked many miles for the March of Dimes. 

In the front of the house, we’ve learned about Wine and Food pairings, how to share the joy of a tasting menu with new guests, and gone through more than a fair share of wine glasses. We’ve watched some of our staff graduate high school AND college, and some we’ve seen move across this great country to follow their dreams. We’ve managed to have some fun, too. Perhaps maybe too much?

This is supposed to be our Front of the House Manager.

 We’ve worked with so many dedicated and caring vendors, local farms, fishers, dairies, artisans, breweries, wineries, and distilleries, many of whom have been part of our team for years. We’ve shared our favorite Providence restaurants with you, and we’re even going on a Mediterranean cruise in October. 

And we owe it all to you. We love what we do, but we wouldn’t be here without each and every person who supports us. From the farmers that spend countless hours raising the best corn, or staying up all night caring for a newborn calf, to the men and women on the Rhode Island coast pulling in fresh seafood, to the guys who makes sure we have all the linens and dish detergent we need, this is a team effort.

Most of all, though, we wouldn’t be here without you. Whether you enjoy a meal with us on a special occasion, or just because, we couldn’t do what we do without your willingness to try new things with us, to taste new ingredients or an unusual wine. For you, we are incredibly thankful. Thank you for helping us make this ten-year anniversary the start of the next decade. 

The post 10 Years Downtown: Our Anniversary! first appeared on Gracie's Providence.

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Yes, the title is a bit misleading. “What’s your favorite Providence restaurant?” is probably the wrong question to ask this group if you want a succinct answer. We really can’t pin down one favorite Providence Restaurant. This little city has one of the top culinary arts schools in the country, and is regularly ranked as a food destination. Wether you are eating at one of the great food trucks, or enjoying some of the best Central American food in New England, Providence is a dream location for adventurous palates. 

Enough Already! Tell me about the best Providence Restaurants! 

Just like the first post on this subject, these listings are in no particular order. In fact, they are not even geographically grouped. Why not? Because Providence is small enough that if you just look for downtown restaurants, you might miss out on some great eats close by. Besides, isn’t an adventure part of the joy of a good meal?

The Favorite Providence Restaurant List

Chez Pascal, at 960 Hope Street, is known for being the wurst. The Wurst Kitchen serves house made sausages and cured meats at their walk-up window. The indoor section of Chez Pascal features seasonal and local ingredients to create dishes cooked in the style of a classic French restaurant.

Kitchen, at 94 Carpenter St. is small, cozy, and a staff favorite “for their amazing corned beef hash and perfectly poached eggs.” Kitchen is only open for brunch, and has about a dozen seats, so plan accordingly. 

Abyssinia Restaurant, at 333 Wickenden Street, is unique in Providence; as far as we know, this is the only Ethiopian restaurant until you get to Boston. If you haven’t experienced the fun of eating Ethiopian food, you really should give Abysinnia a try. Instead of forks or spoons, Ethiopian cuisine is eaten with a spongy, sour bread called injera. Don’t wear your fancy dress clothes. 

Tallulah’s Taqueria, at 146 Ives St, in Fox Point is one of our go to spots for a casual summer evening outdoor dinner.  The Tallulah’s menu is simple, but delicious. 

Mi Ranchito, at 1516 Westminster St. is “super small, but the food is out of this world. I highly recommend the garnachas.”

Rasoi is technically in Pawtucket, but it’s just over the line, so we’re calling that close enough. Rasoi is refined and flavorful Indian food. They regularly host cooking classes, as well. The menu is consistent, as is the food, and they are able to accommodate vegetarian, vegan, and gluten-free diets. 

Birch is Gracie’s neighbor on Washington St. in downtown (200 Washington to be exact). Heidi Sukle and Chef Benjamin Sukle run this 18 seat restaurant known for seasonal ingredients and exacting preparations. They are also one of the few high-end restaurants that are open on Sunday and Monday. 

Figidini Wood Fire Eatery is Ellie’s neighbor, at 67 Washington St. Figidini has the distinction of being the only restaurant in Rhode Island to cook exclusively with wood fire. They serve a traditional Neapolitan pizza, as well as a variety of local and seasonal dishes that are grilled in the open kitchen. 

Do you have a favorite Providence Restaurant that we missed?

Certainly, this is an incomplete list, but if you are looking for a new place to eat in Providence, we can offer these suggestions as great places to eat. What would you add to this list? Tell us in the comments. 

The post Our Favorite Providence Restaurant: Part 2 first appeared on Gracie's Providence.

The post Our Favorite Providence Restaurant: Part 2 appeared first on Gracie's Providence.

photo by JWessel Photography

For two weeks each January, Gracie’s participates in Providence Restaurant Weeks. Participating restaurants throughout the area offer a three-course, prix fixe dinner menu with a discounted price. These weeks have always been fun for us, as we get to meet new people, and host friends we missed over the holidays.

For you, this is a great chance to revisit some favorite dishes, or try out something new. The menu reflects some of our classic courses, such as Jeffery’s Baby Green Salad, with Great Hill blue cheese, red onion, potato crisps, and soy-sherry vinaigrette.

Jeffery’s Baby Green Salad – photo by JWessel Photography

Gracie’s Rigatoni Campanaro is also on the prix fixe menu. This classic, hand-rolled pasta dish has been a staple on our menu since the day we opened, sixteen years ago. It is served with sweet and spicy sausage, plum tomato, parmesan, and ricotta salata. We can easily omit the sausage so our vegetarian guests can enjoy a Gracie’s tradition.

Gracie’s Rigatoni Campanaro – photo by JWessel Photography

No meal at Gracie’s would be complete without bread, and restaurant week selections are no exception. Enjoy complimentary breads from our bakery, Ellie’s, with each meal.

Focaccia and Honey Beer Bread – photo by JWessel Photography

The full prix fixe menu is listed below. The price per person is $34.95. Beverages, tax, and gratuity are additional. The bread, macarons, and good time is included.

The Wine Room – photo by JWessel Photography

Gracie’s Restaurant Week Prix Fixe Menu

The post Providence Restaurant Week first appeared on Gracie's Providence.

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“You’ve got time, guys. Make sure it’s nice.” The heirloom tomatoes go on the plate first, followed by freshly sliced avocado. The pattern continues for a stacked salad of lightly seasoned tomato and avocado, topped with pickled onion and fresh, green mint. The tomatoes – bright red, green with red sunbursts, and light orange – are fresh from Little City Farm, Four Town Farm, and Schartner’s. Chef Matt also picked some of the tomatoes this morning from Gracie’s rooftop garden, several stories above downtown Providence. “Somebody’s gonna hold, and somebody’s gonna drop.”

Preparing the dish

Heirloom Tomato and Avocado Salad

As the kitchen staff puts the final touches on the salad, the wait staff is upstairs clearing tables of the first course. Kristie is at the bar, opening wine for the second course while Stephen is delivering freshly polished wine glasses, six at a time, to each table. At the wait station, between the kitchen and dining area, Jessie is filling silver star-shaped trays with forks. It is 7:45. “Let’s start running food, please.”

With the salad out, the wait staff has enough time to survey the dining room. Alan tells me they “want to make sure everyone has water in their glasses, everything they need, and are having a nice dinner.” Even with this interval, there is not much down time. Kristie is behind the bar making simple syrup, Steph and Travis are polishing wine glasses and silverware for the next course, and the rest of the wait staff is attending to the dining room.

Polishing wine glasses

For the wait staff, this sequence continues throughout the meal: prepping dishes, clearing tables, resetting tables, filling water and wine glasses, and delivering each new course. The trick is in timing and pacing, making sure the night moves efficiently and smoothly. There are big changes for the kitchen staff, though. The hot courses require a more intricate level of speed and precision- there is time to make each dish beautiful, but accuracy is key here.

Concentration

Blackbird Farm Angus Beef

The kitchen is divided into two sections: an outer ring lining the wall, and an inner rectangle filled with a worktable. The outer ring, facing the wall, includes the cold prep area, where, on most nights, salads and deserts are made and plated. To the left of that, along the back wall and the far wall, is a line of ovens, twelve gas burners, a flat top grill, and shelves with dozens of well worn pots and fry pans in a variety of sizes. The rest of the outer ring consists of space for used dishes, a dish sink, dishwasher, a hand washing sink, and a space for clean dishes. The steam rises continuously from the consistent flow of plates, glasses, and silverware making the journey through the cleaning cycle.

In the middle of the floor, surrounded by the ovens, pans, and sinks, is a large wooden work table. It looks like a cutting board that just happens to be the size of an extra large dining room table, and tall enough to work while standing. With the steam from the dish area, fire from most of the gas burners, the heat of the flat top, and the hot lamps that help light this workspace, the temperature in the kitchen reaches 93 degrees.

Even so, the 10 cooks standing at three sides of the table are barely breaking a sweat. It is time to plate and serve the next course. Just like the salad dishes, there is a specific order to follow, and even specific placement; “We need to see the ginger; that’s why it’s going on the left.” The ginger follows the sauce, meat, arroz, gravy, and garden lettuce. Chef Bruce Tillinghast examines the first plate, waving his hand from the plate to his nose to appraise the aroma. Ellen Slattery, the owner of Gracie’s, is the last in line; she inspects each plate, and wipes any trace of sauce splashes.

Smoked Trout with Black Quinoa, Roasted Cherry Tomatoes, Quail Egg, Crispy Shallots, and Chili Sauce

Slow Braised Beef Short Rib with Sauteed Rice, Shiso, Pickled Ginger, and Squash Puree

As the last course goes out, Ellen looks over the guest list one last time to ensure that everyone is served. Chef Bruce looks at her, asking, “Are we clear?” “We’re clear.” Chef Bruce looks around at the Gracie’s staff, and says a heartfelt, and simple, “thank you.” With this Star Chefs Dinner almost over, the kitchen staff at Gracie’s enjoys a toast of wine in honor of Chef Bruce. They will spend the next two hours cleaning, then go home. Tomorrow is Tuesday, and they will all be in early to get ready for dinner.

Coconut Tuile Cones with Passion Fruit Ice Cream, Tropical Fruits, and Chocolate Crumble

All photos by JWessel Photography.

The post Behind the Scenes: Star Chef Dinner Part 2 first appeared on Gracie's Providence.

The post Behind the Scenes: Star Chef Dinner Part 2 appeared first on Gracie's Providence.

photo courtesy of First and South

On Monday, October 20, Gracie’s is hosting the next dinner in the Star Chefs Series. Chef Taylor Knapp, of First and South in Greenport, New York, will join us for an evening of passed canapés, and a five-course tasting menu. We were curious to know what Chef Taylor might have planned for his first visit to Gracie’s; he took some time to chat with us in between foraging, cooking, and working on his newest project, Peconic Escargot.

Chef Taylor is known for his dedication to foraging, and seeking out local and regional foods that are a little off the beaten path, such as “young sassafras saplings that will be used to make butter.” The Star Chefs Dinner will use ingredients “raised or foraged on Long Island’s East end, but there is a lot of collaboration happening. Take the bread for the dinner. It will utilize spent beer grains from a Rhode Island brewery and flour made from wheat grown on Long Island – a melding of ingredients from two different locations in one bite.”

photo by JWessel Photography

Creating a meal for the Star Chefs Dinner, and for the menu at First and South, is not just about finding ingredients, though. Chef Taylor is asking us to slow down, to “think about what we’re eating, where it comes from, and the history behind the ingredients.” This is what compels him to forage through beach plum briars, head to the shore to harvest seaweed, or spend hours plucking the petals from fresh flowers. In fact, Chef Taylor is so dedicated to the idea of fresh and local food that he is about to open Peconic Escargot, the “first and only company in the U.S. to offer fresh escargot.”

Chef Taylor sums up his philosophy of food quite eloquently: Food “should be given as though it were a gift, prepared with care, love, and thought, just as you would prepare a meal for a loved one. Slow down. Simplify. Focus on the things we’re putting on the plate.”

We look forward to working with Chef Taylor Knapp for this special evening on Monday, October 20. The five-course tasting menu will be paired with wine from The Savory Grape. For reservations, call Gracie’s at 401-272-7811, or email Tenneal@graciesprov.com.

Gracie’s by JWessel Photography

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photo by JWessel Photography

Tillinghast grew up in a family that loved to cook, and his grandmother’s Griswold cast iron fry pan is still one of his favorite kitchen tools. Along with cooking, he says “color has always been an important element in my life, beginning with the big Crayola box that took the rainbow to new heights.” He attended the Rhode Island School of Design, where he received his BFA in Graphics in 1968.

From 1970- 1972, Tillinghast taught art in the Providence Public Schools, then moved to Lake Tahoe, working as a waiter and “tableside cook” at Harrah’s. In 1979, he attended the Modern Gourmet Cooking School, where Madeleine Kamman “opened the door to flavors for me and I found when cooking I think about putting flavor elements together the same way I think I have always thought about using color combinations.”

Photo by JWessel Photography

In 1990, Tillinghast and his late wife, Pat, opened New Rivers Restaurant. Local chefs often credit the couple for initiating the local and seasonal food movement in Providence, but he credits Kamman with the inspiration. “She taught us to use ingredients that grow together because they work together.” In truth, this is not a big leap from his appreciation of Bauhaus artist Josef Albers and his work with adjacent colors. “Whether dealing with food or color, there is always that delicate balance…and energy involved.”

This is the balance and energy we are excited to bring to Gracie’s on Monday, August 11, 2014. Chef Tillinghast will preside over a seated five-course tasting menu, with wine paired by The Savory Grape. This is also a rare opportunity to enjoy Chef Bruce’s menu; he sold New Rivers to a long-term employees Beau and Elizabeth Vestal in 2012.

Make your reservation by emailing Keira Langan at keira@graciesprov.com, or by calling Gracie’s at (401) 272-7811.

Photo by JWessel

The post Star Chefs Dinner with Bruce Tillinghast first appeared on Gracie's Providence.

The post Star Chefs Dinner with Bruce Tillinghast appeared first on Gracie's Providence.

The Friday night event is also the season’s debut of our very own Millie! We will have more on her in a future post, but can I just say “Macaron Ice Cream Sandwich Trike”!

Saturday morning the Dorrance will host the Grand Tasting, and then on Sunday we will be at the Providence Biltmore for the Grand Brunch. Some of our favorite restaurants and partners will be there, including Easy Entertaining, and Sin.

Tickets and information are available on the Eat Drink RI website. Hope to see you there!

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Have you ever wondered what it would be like to sip a martini at the The Rainbow Room and enjoy the music of Frank Sinatra or the Glenn Miller Orchestra? You are dressed in your finest, and feeling pretty classy. Across the room, Marilyn Monroe is just sitting down for an evening of entertainment by Ella Fitzgerald.

Well, here is your chance to dress up and enjoy a three-course dinner, drinks, and the sounds of The New Providence Big Band. Gracie’s is hosting the Washington Street Supper Club this Sunday, April 6, at 6 p.m. Our very own Katie Kleyla will be leading the band through the classic tunes of yesteryear.

Tickets are $60 plus tax and gratuity. Make your reservations by calling 401-272-7811 or you can email keira@graciesprov.com. This is going to be a great evening, and we hope you will join us.

P.S. We cannot guarantee that Marilyn Monroe will attend, but she was a fan of big band music, particularly Ella Fitzgerald.

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