#RED FEZ PROVIDENCE R I HOW TO#
#RED FEZ PROVIDENCE R I FREE#
#RED FEZ PROVIDENCE R I MAC#

#RED FEZ PROVIDENCE R I HOW TO#

Want to learn how to make your own imaginative cocktails? Try Mixology & Bartending Classes at Hotels Around the USA. They feature fun-comfort food like macaroni and cheese with chorizo, homemade kimchi with tofu and rice, grilled chicken wings with “eleventeen” spices, grilled cheese with bacon and tomatoes, hummus and grilled pita, pulled pork sandwiches, and the not-to-be-missed French-Canadian poutine made not with a biscuit and lumpy gray sauce but with chorizo gravy, fries and bits of fried Mexican cheese. Ed Reposa and Sara Kilguss serve up imaginative cocktails like their Gentleman’s Manhattan with ginger syrup. The Red Fez on Peck Street where Providence chefs go after their own restaurants close, so you know the food is good and affordable. Dinner features locally caught seafood-cod, clams, shrimp, yellow-fin tuna, and sea scallops-as well as chicken and steaks and New England desserts like warm blueberry bread pudding or cherry cobbler with crème fraiche-cherry ice cream.įor more Providence restaurants, don’t miss Rhode Island Renaissance: The New Restaurants of Providence. Pastas, sandwiches, soups, salads, tofu, and grilled fish fill out the lunch menu, with an emphasis on keeping prices well under $10 for the majority of the dishes. But you can also have blue cheese bread pudding topped with over-easy eggs and Hollandaise or slow-cooked braised beef with a poached egg on top of a grilled round of sour dough bread. His cooking style is short order but the dishes are long on flavor, well-made, delicious and smart.įor breakfast you can have a tofu scramble, bacon and eggs, or a breakfast sandwich. His menu lists the local farmers, growers and producers who supply the restaurant. They hang out with one another and pitch in if anyone gets jammed up.Īt Nick’s the food is local as much as it can be, given New England seasonal realities.

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They spend their free time searching out new purveyors. In this close-knit community of chefs, they think, sleep, and talk about food 24-hours a day. Nick’s is open for breakfast, lunch, and dinner and Chef Wagner is in front of his stove for all three meals.įor Wagner, like his fellow chefs in Providence, cooking is about passion and heart.

Chef/owner Derek Wagner orchestrates the movements of his staff in a narrow alley of a kitchen as he calls out the orders, keeps the mise en place well-stocked, and checks every dish with impeccable attention to detail. When you walk inside Nick’s on Broadway you’re met with a whirlwind of energy emanating from the open kitchen. The locavore movement has found its epicenter in Providence in the cooking of Brian Kingsford (Bacaro), Matt and Kate Jennings (Farmstead and La Laiterie), Ed Reposa (Thee “Red” Fez), Matt Gennuso (Chez Pascal and Hewtin’s Hot Dog Cart), Bruce Tillinghast and Beau Vestal (New Rivers), Derek Wagner (Nick’s on Broadway), and Joe Hafner (Gracie’s), all of whom work with local farmers to create product for their restaurants. The locavore movement encourages consumers to buy food that’s grown locally–from local farmers’ markets, for example. In part two, he investigates the chefs who have made culinary waves in Providence’s food renaissance.

Hewtin's Hot Dog Cart visit their Twitter feed for up-to-the-minute postings.In part one of Rhode Island Renaissance, David Latt explored the foods and snacks that are unique to the region. If you haven't been to Providence or haven't been in a while, plan a visit: It's a remarkable food town that celebrates and prides itself on good eats! Thee Red Fez is the place to go for good bar food and a round of drinks other favorites in town are Tini (which serves wine and small plates), Gracie's (seasonally inspired cuisine), New Rivers (an American bistro), and Hewtin's Hot Dog Cart.

#RED FEZ PROVIDENCE R I MAC#

We had their famous grilled cheese sandwich (see photo above) and their incredible molten mac 'n cheese with a crusty top. On another day we had lunch at Farmstead, where Matt and Kate Jennings are serving dishes using local ingredients - plus, they have a cheese shop on the premises.

Red fez providence r i