“Down City” is Providence, Rhode Island’s historic downtown core, home to a thriving arts culture, and some of the most artistic, flavorful, and creative food you’ll find anywhere. This is the epicenter of young, talented chefs that are leading the push for ultra-local, ultra-fresh ingredients prepared with precision and artistic flair, and in doing so they are literally inventing modern, authentic Rhode Island cuisine.

Episode Overview:
We start our journey at North, one of Providence’s top restaurants, where chef/owner James Mark leading a team of talented young chefs on a quest to redefine what Rhode Island food means, and is, by sourcing everything he possibly can from within the state. Next we taste through five amazingly beautiful courses at the Rosmarin Pop-Up, in the Vinya Test Kitchen on Westminster St., where classically-trained father-and-son team originally from Switzerland combine Swiss influences (think German, French, and Italian food fusion) with modern, local, fresh ingredients with incredible results. Next we visit the restaurant that started the modernist farm-to-table movement off in Providence: Cafe Nuovo. Twenty-five years later, they still make some of the most exquisite food in the Creative Capital. And finally, we get a taste of the award-winning menu at Mills Tavern, a rustic, elegant eatery with a wood-fired oven offering farm-to-table cuisine that is artfully crafted but approachable. So take a journey to the edge of Rhode Island’s authentic culinary frontier, only on A Taste of Rhode Island.

In this episode:
Rosmarin Pop-Up/Vinya Test Kitchen
Cafe Nuovo
Mills Tavern

Featured Dishes:

  • tandoori_lamb
    Tandoori Lamb, Mill's Tavern
    with Israeli couscous, beet hummus, & tatziki
  • Seared Day Boat Scallops, Mill's Tavern
    with cider-glazed pork belly, celeriac puree, and broccoli rabe
  • fontina_chicken_pizza
    Smoked chicken pizza, Mill's Tavern
    with spaghetti squash, chive-crema, and crispy bacon
  • Cabbage Salad, North
    with celeriac-root croutons
  • Dan Dan noodle, North
    Spicy goat, squid, and mustard greens
  • Seared duck breast
    with romanesco-sunchoke puree
  • Monkfish medallions, Rosmarin Pop Up
    with pickled cauliflower & beet espuma
  • Spaetzle, Rosmarin
    with saffron-cheese sauce, leeks & mushrooms
  • duck_cafe_nuovo
    Duck with root vegetables, Cafe Nuovo
    Seared duck breast, confit duck leg, winter greens