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. 

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Kendal: Private Events Coordinator – photo by JWessel Photography

Hi. Will you tell us who you are and what is your position at Gracie’s? 

My name is Kendal. I am the Private Events Coordinator at Gracie’s and I started in September 2014.

What do you like the most about working here?

I think it says a lot when you wake up genuinely excited to go to work every day. I truly enjoy every part of working at Gracie’s, but I cannot say enough about the team. From the moment I started, there was this overwhelming sense of welcome. The eagerness to teach me every aspect, from our mission to properly aligning a simple place setting, gave me insight into the passion they possess for creating a memorable dining experience for every guest that walks through the door. As an event planner, executing details to perfection is what I strive for, so to have a team that takes such pride in all that they do sets us up for success.

Is there a favorite item or tool that is essential to your job?

Detail sheets. Planning hundreds of events throughout the year, staying organized is crucial to ensure that all of them run smoothly. Each client has a unique vision and this tool allows me to keep all of the information compiled in one place. No matter how small it may seem, having every detail is imperative to provide flawless service for all of our events.

What do you like to do outside of work?

I am a social butterfly. When I’m not working, I am most likely out and about spending time with my wonderful family, friends, and boyfriend. Specifically, I enjoy trying new foods, exploring new places and can never pass up a night out dancing. I love sports and currently play soccer in a coed indoor league.

If it’s football season, you can find me at a sports pub cheering on the Patriots. During the summer, I am usually soaking up rays on my deck or at the beach. I also engage in marathon cuddle sessions with my cat, Ciadeaux (pronounced shadow). 

What is your favorite food?

Lobster. Simply boiled with melted butter and fresh lemon wedges on the side. Give me some lobster crackers and I am ready to attack! I am proud to say that I have consumed a four pound lobster in one sitting.

What is your favorite drink?

My go to cocktail is an extra dirty martini with blue cheese stuffed olives.

What is your favorite Ice Cream Flavor?

Ben & Jerry’s “Half Baked”. Chocolate chip cookie dough AND brownie batter? This should be illegal!

What is your hidden talent?

Let’s just say, I have been called a pool shark on more than one occasion.

What are you afraid of?

Elevators. It’s not an “I can’t use them phobia”, but they freak me out. The idea of a small confined box that’s maneuvered by cables just doesn’t feel safe whatsoever. I think I may have developed this fear from going on the Tower of Terror ride at Disney too many times as a kid!

What 3 things would you bring to a desert island?

1. Survival Kit – I would need all the essentials (knife, fire starter, etc.)
2. Bear Grylls – He knows everything about survival. Who better to be stranded with?
3. My Pillow – I will always value a good night’s rest, desert island or not.

To inquire about, or schedule private events at Gracie’s, contact kendal@graciesprov.com. 

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Hannah Cohen Photography ©2014. All Rights Reserved.

What is your name, and what is your job at Gracie’s?
Travis. I have been a back server since July of 2013.

What do you like most about working here?

There are really not enough great things I can say about working for Gracie’s, however, I would have to say the challenge and love that goes on everyday. A lot of service industry jobs in the past for me were dry. They lacked any real skill to do, were full of negative people and even worse, corrupt management.

Whenever I walk through the doors, I feel like everyone cares for what they are doing with such passion, and geniunely love the people they work with. Everyone is getting 1% better everyday, and pushing others to grow in positive ways. It’s a feeling you get as soon as you walk through our doors.

Working here has taught me a lot about running my own business and helped me grow as a person more than I would have imagined.

Is there a favorite item or tool that is essential to your job? 

Unlike most of my staff, I have no culinary background or further interest in the food industry outside of work (other than cooking as a hobby which I take great delight in and am pretty good at). I come from a background in Fine Art Photography, and one thing I take great pride in is being able to see the world from an objective standpoint. I see art in everything; I love to learn about what drives people, the real inner workings of how it’s made and easily become inspired by it, so much that I will get almost too excited to tell you all about it! This is my greatest tool.

Travis Alex Photo ©2014. All Rights Reserved.

What do you like to do outside of work?

I’m a busy body; I’ve been working and building up a Portrait & Fine Art Photography business for a few years now. It’s my true calling and passion in life, and Gracies has done a lot mentally and financially to help me get there, including hiring me to photograph their recent star chef dinner with Taylor Knapp (which was a lot of fun!).

Chef Taylor Knapp and Chef Matthew Varga. Photo by Travis Alex.

Working at Gracie’s has inspiried me to become more of a beer hobbiest- taking the time to study more about craft beer and explore how beer is made. I worked my first beer convention this Saturday the 8th of November at the Providence Beer Convention which was really exciting.

I also recently have been getting into yoga which has been really exciting.

What is your favorite food?

Homemade mashed potatoes with beef gravy and blue cheese dressing.

What is your favorite drink?

Founders Dirty Bastard Scotch Ale out of Michigan. If you are a beer person and have not tried this beer, you are missing out.

What is your favorite song?

Jimmy Eat World – Bleed American

What is your favorite ice cream flavor?

Cookie Dough.

What is your favorite candy?

Peanut Butter M&M’s

What is your hidden talent?

I’m growing a name in the Spinning Arts community for my fast and evolving skill with a prop called “Rope Dart”. I practice nearly every single day and often perform while it’s on fire (Fire Spinning). Starting next year, I will teach my own developed style of Rope Dart called “Yao She” (meaning “To Snake” in Chinese) to the Spinning Arts community.

http://youtu.be/LlfQQ_RCdS0

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What is your name? Rachel

What is your job at Gracie’s, and how long have you worked here? 

I started at Gracie’s in 2010 and worked there as a back server for a year. I left to explore other things and returned again this past spring, sometime in the middle of May during graduation season, 2014.

What do you like most about working here?

What I’ve always liked most about working at Gracie’s is the simple fact that we source great products and our sense of local networking. I am an advocate for good health, I’m against GMO’s and the harmful effects that synthetically processed foods have on our health. Although, sometimes I do enjoy a treat of junk food probably because of the simple fact that I can. The way you enjoy a meal means everything. It is such a blessing to be able to eat and choose wisely what you eat, and to have fun with it! I also enjoy the challenge that Gracie’s has been. You really have to be passionate and curious about food and beverage. It’s about the learning process.

Is there a favorite item or tool that is essential to your job?

I would say my wine key is my favorite tool. It’s not any fancy brand. It was given to me over 7 years ago now. We’ve been through a lot together.

What do you like to do outside of work?

Outside of work I enjoy a variety of activities. I grew up taking dance lessons which have transitioned into a yoga practice. I practice Bikram and Vinyasa. I do go out dancing when I get the chance. I’m picky about my dance music though. Aside from that I am very much a homebody. I thoroughly enjoy drinking tea, writing, reading, sewing, and drawing. Oh and I sleep.. a lot!

Tell me about the magazine you publish, Movable. What was your inspiration for starting that?

Movable is an independent art and culture magazine that started as an online blog and website, in May of 2013. It features artists from all over the world. They are all very inspiring. There are interviews, music reviews, all kinds of writing, contemporary art, photography, and a touch of fashion. The majority of the artists I have met at least once, although some I have not.

The biggest inspiration for Movable came from an internship I did for Vice Magazine in Belgium in 2009 after graduating from college. I have a bachelor’s degree in visual arts, art history and historic preservation. I studied a variety of art mediums and it took some time to realize and maybe just accept the fact that I like being the messenger. Meaning I find satisfaction in writing about other people. I have an eye for aesthetics especially colors, and I’ve come to know my culture as a sounding board for communication.

It’s incredible how many talented folks are out there, even with technological advancements and criticism it has brought to the art world. With that said, I’ve met people through my travels and when I pictured the magazine coming to life, I knew who I wanted to reach out to. The majority of everyone I spoke with felt honored. It’s important to them!

The big inspiration of making the magazine itself has been people that say they’ve read it or heard about it. My aim is about the work itself. I would love to remain behind the curtain if I could, and I will as much as I can. I’ve decided to search for funding to print the next issue. I need to raise $1,000 to maintain the website, and print 100 copies of issue 2. This way the magazine can be distributed for free. I want to get to the level of having advertisements pay for the cost of printing. I have to build a wider audience to get to this point.

What has been the biggest unexpected challenge in creating a magazine from scratch?

There have been small challenges as Movable started and is still in it’s beginning phases. Continuing to build momentum for it and staying focused. I really can’t turn back now. It was initially hard to keep up an online blog website because it needs constant new material to keep traffic flowing. It’s a lot of work. I knew I wanted the magazine printed eventually while keeping the integrity of the artists’ work. This means printing in full color and that means paying the money for that to be done. I create the magazine myself with in Design. Getting the content together is the easy and fun part. Designing the layout is great too, I just don’t like sitting in front of a computer for too long. But once I start to place all the images and words in the layout, I can’t stop and have to make it look just right.

What has surprised you most about it?

I gave a presentation last month in Providence about the history of zine making, short for magazine, and led a zine making workshop. People are starting to see what I’m trying to do here and that’s probably the biggest surprise.

Back to you for a bit, what is your favorite food?

My favorite food is Japanese hot pot cuisine.

What is your favorite song/band/album?

I’ve been listening to a band called 16 Horsepower and a band called Agents of Oblivion on repeat. I’m usually all about female vocalists, but both of these bands have male frontmen and their voices are both deep and haunting.

What is your favorite ice cream flavor?

Green tea ice cream!

What is your favorite candy?

Favorite candy are Reese’s peanut butter cups. Always have been.

What is your hidden talent?

I don’t think I have a hidden talent, honestly.

​Do you have any parting words about yourself or about Movable?

​I just started a fundraising campaign to raise money to print issue 02. Also, farewell Rhode Island. I am driving across country tomorrow to live in Northern California.

Best of luck in your travels and new adventures. 

Thank you.

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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.

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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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Art Culinaire is published quarterly as a hard cover celebration of artfully crafted foods and culinary talent. Issue 111 dedicates ten pages of full-color photographs and recipes to Chef Varga’s dishes. Even though Varga says he is “not that interesting of a person,” his use of local and vibrant ingredients contradicts his modesty.

photo courtesy of Art Culinaire

The recipes in this edition highlight Varga’s appreciation for local ingredients, including Nantucket Bay Scallops, Narragansett Littleneck Clams, Blackbird Farm Eggs, and flowers and vegetables from Gracie’s rooftop garden.

Chef Varga and his team bring this international acclaim to Providence every Tuesday through Saturday at Gracie’s in Downcity Providence.

Photo courtesy of Art Culinaire

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This post is from our Star Chef Dinner with Chef Michael Ginor in June of 2014. Chef Ginor will be joining us again, on March 16, 2015. Minor edits have been made to reflect this. 

One of the benefits of working with food, and people who love food, is the opportunity to learn, share, and discover together. This is what is so special to us about the Star Chef Series at Gracie’s. We love to visit great restaurants, and experience the creativity of our favorite chefs, but there is something especially rewarding about working side by side with them.

This is just one reason we are looking forward to inviting Chef Michael Ginor into our kitchen on Monday, March 16. Chef Ginor is a co-owner of Hudson Valley Foie Gras, and also owns Restaurant Lola, in Great Neck, New York. However, Chef Ginor is not one to sit still; he actively coordinates food and culinary events around the world, writes for Art Culinaire, and Food Arts Magazine, and has written his own cookbook, Foie Gras – A Passion.

We asked Chef Ginor a few questions about his upcoming visit with us, and learned that, when it comes down to it, the best thing about being a chef is sharing!

“I love traveling to other kitchens and visiting new cultures because I view it as a culinary exchange in which I get to expose professionals, chefs and the culinary public to products and ingredients that are dear to me and share techniques that are important to me. Inevitably, I always learn about regional ingredients and techniques that are new to me which help me to improve upon my life mission which is to know as much about food as it  relates to culture as I possibly can! I am also addicted to the kitchen camaraderie which never fails to disappoint”.

Chef Ginor also finds inspiration in “Jean Louis Palladin’s book Cooking With the Seasons,  as it was revolutionary at its time (in the early 80’s) and showcases product that was often unknown. As Chef Jean Louis Palladin was my mentor, the book always brings back many of my formative culinary moments”.

The Star Chef Series dinner with Michael Ginor will “naturally feature Foie Gras in ways that will surprise you!!!”

To join us, contact tenneal@graciesprov.com or call 401-272-7811 to reserve your seat. Tickets for this special dinner are $150 per guest, plus tax and gratuity, and are very limited.

As a special incentive for our out of town guests, or local guests who want to make a night of it, we have partnered with Hotel Providence to offer an exclusive room rate of $129 plus tax. The Hotel Providence offers “ European flair and New England charm, filled with historic character and boutique personal service.” They are the only AAA four diamond hotel in Providence, and are located just a few blocks from Gracie’s.

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Golden Oyster Mushrooms – courtesy of RI Mushroom Company

The process begins with the arrival of stuffed growing bags (usually filled with straw) from a company in Pennsylvania. These bags are the growing medium for the mushrooms, and are placed into greenhouses. There are three factors crucial to the successful growth of mushrooms: temperature, humidity, and ventilation. All of these factors are controlled in the greenhouses through a phone app (which is way cool). The mushrooms are continually monitored to ensure they are growing healthy and properly.

Mike and Bob have a lot of passion for their product, and we are excited to use their mushrooms on menu items at both Ellie’s Bakery & Gracie’s.

The next stop was to the RI Mushroom Company’s neighbor, Proclamation Ale Company (located in the same building). This nano-brewery is a one-man show, run by President and Brewmaster Dave Witham.

Proclamation Ale Tap Handles – courtesy of Proclamation Ale Company

Proclamation Ale Company focuses on creating bold & complex beers that are unusual and outside of the typical style box. Dave plans to experiment with unusual brewing techniques such as barrel aging, as well as some unusual ingredients (we hear they may borrow some mushrooms from their neighbors).

Our last stop was at the Sons of Liberty Spirits Co., located in South Kingstown, RI. Two questions gave rise to this company:

“Why is no one distilling single malt whiskies from the beers we love?” and “Why are there so many seasonal beers, but no seasonal whiskies?”

Sons of Liberty was founded to redefine American Whiskey by challenging centuries old traditions. Sons of Liberty creates American Single Malt Whiskies from flavorful beers and has created the first ever line of seasonal whiskies. During our trip we were fortunate to taste their Seasonal Summer Release: Hop Flavored Whiskey.

“This whiskey started its life as an IPA; brewed under the guidance of Cottrell Brewing. After retaining the IPA flavors through distillation we aged the whiskey in American oak barrels. Once the aging process was complete, we finished the whiskey by dry hopping with Citra and Sorachi Ace hops for bright and complementary floral notes. The nose is hop forward with hints of lemon and grapefruit. With a malty first sip, light mouth feel and a hoppy finish the Summer Release will quickly become a warm weather favorite”.

Additionally, during our experience we were able to taste the three byproducts of the distillation process: the head, the body (whiskey) and the tail. Both the head & tail are discarded due to distasteful impurities & flavors. Tasting all three side by side gave us a great perspective on the whisky’s flavor.

All in all, a great day! We love learning more about local food and drink, and we especially love getting to know the people we partner with to share Rhode Island’s goodness with you!

Enjoying Battle Cry at Gracie’s – courtesy of Sons of Liberty Spirits Co.

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