Posts Tagged ‘providence’

I get a lot of travel and food magazines, and for whatever reason, when they talk about where to stay in Providence, The Dean Hotel seems to be everybody’s new favorite. When they talk about where to get a great cocktail, The Dean is listed again. (I did notice that the cocktails article info was submitted by someone who has a financial part in the operation of the hotel…a bit suspicious.)

But, nonetheless, I decided it was time for me to check it out for myself.

Those of us that have been in Rhode Island for some time might remember what was previously at The Dean’s address back in the day: the legendary Sportsman’s Inn, a roach-infested whorehouse, to put it plainly. As as one reviewer put it: “Don’t go there without antibiotics!”

So The Dean is a serious improvement! I was told that to keep its historical value, The Dean had to leave the tiny hotel rooms exactly the same size as they were before. The result is a very cozy room that is clean and modern…just really small…as is the bathroom. But it’s got everything you would need to spend the night here, no complaints.

My small but very clean room at The Dean.

 

The Dean has many of the amenities you’re looking for in a nice city hotel: valet parking, a coffee shop (Bolt Coffee) for your morning wake-up, a very good cocktail lounge (The Magdalenae Room), a restaurant (Faust) and Boombox, a karaoke bar. Okay…in all honesty, I was glad to hear that the German food of Faust is being replaced this fall with the truly creative food of one of Providence’s best: north. (www.foodbynorth.com) And as long as I don’t have to hear the karaoke bar when I’m trying to sleep, I can deal with that.

I had dinner elsewhere in town the night I stayed at The Dean. (Faust was already closed.) But I did stop by to have a cocktail–or three–at The Magdalenae Room. The choice of spirits is limited, but the essentials are there. A nice chat with the bartender who knew his drinks and knew his way around Providence. Even someone like me that has lived here for almost 30 years learned a few things! (Was it the best crafted cocktail in Providence? That honor still remains with The Eddy.)

All in all, my experience at The Dean was a good one. I don’t know if it deserves all the attention it’s been getting in those magazine articles I’ve read, however. But it’s clean, it’s not expensive, and when north opens up, it can very much be an ideal one-stop in Providence.

We stumbled upon the Grange one Sunday while looking for a place to have brunch. After a rich dinner the night before at Persimmon in Providence, RI, we really didn’t want to go the route of eggs, sausages, and other heavy stuff. What a great surprise to find a vegetarian restaurant with a great atmosphere and surprisingly flavorful food!

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My kale Caesar salad was super-fresh and absolutely delicious. But the real winner was the “carrot pastrami” reuben sandwich. Served on French rye, it’s got the kraut, Swiss and Thousand Island…but carrots filling in for the pastrami…and you just don’t miss it! Full of flavor and texture, I don’t know what they do to the carrots, but it rocks! My wife had the roasted veggie bowl: delicious and big enough to take half of it home to enjoy again.

Reuben sandwich with "carrot pastrami."

Reuben sandwich with “carrot pastrami.”

They’ve got a full bar for those that crave a cocktail…though their house-made juices are fantastic.

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We will be back!

I’ve thoroughly enjoyed the dining experiences I’ve had at Persimmon’s former location in Bristol, RI. But it was clear that the place was too small. The opportunity to buy the former Rue de L’Espoire at 99 Hope Street on the east side of Providence came up, and James Beard nominee (for best chef Northeast) Champ Speidel and his wife, Lisa, went for it. It’s just what they (we) needed!

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The space holds almost 3 times more people, and the vibe is upbeat and exciting. The dining experience rivals the best of New York City. But there’s no stuffiness here. This is fine dining they way it should be: small plates with incredible flavors, all while you enjoy the company of friends in a casual atmosphere. The suits are here…but no one feels out-of-place in a pair of jeans.

Oysters 3 ways.

Oysters 3 ways.

My wife and I sat at the chef’s table (a front-row view of the workings of the kitchen) and enjoyed small plate after small plate of incredible bites: from deviled quail eggs with sturgeon caviar to crispy chicken skin. Oysters 3 ways: fried, raw, and chips were mind-blowing. Pasta carbonara with earthy black truffles was the carbonara I’ve always dreamed about. Tempura rock shrimp weren’t heavily battered, but lightly crisp with a highly addictive sauce. Boneless stuffed chicken wings, deconstructed, re-constructed and filled with Asian flavors, was an unexpected hit out of the park.

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Watching chef Champ at work was a real treat. It was great to talk to him, his wife, Lisa, and their enthusiastic staff. We learned a lot.
I’ve always told my friends that Persimmon in Bristol was Rhode Island’s best restaurant. Now, in its new Providence location on Hope Street, just a stone’s throw from Brown University, it has truly arrived. http://www.persimmonbristol.com

Tomorrow night I’ll be at the Providence Art Club for their annual Founder’s Day celebration, raising a glass in their honor.

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A few years ago, I was asked by the Providence Art Club to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the second oldest art club in the United States. (Founded in 1880.) The oldest art club is the Salmagundi Club in NYC, founded in 1871. However, the Providence Art Club holds the distinction of being the oldest art club in the United States that was founded by both men and women. (The Salmagundi Club started as an all-male club.)

 Silhouette cocktail
Silhouettes of art club members long past line the walls of the Providence Art Club, and so, my wife came up with the name of the cocktail: The Silhouette. It’s a twist on the Boulevardier, which is a twist on the classic Negroni.
2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice cube.

Garnish with an orange twist.

Cheers!