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186 Union St., Providence, RI 02903, United States | (401) 588-8755

price range

$$ (Entrees $15 to $30)

cuisine

American
website

Chef Benjamin Sukle’s Mediterranean-inspired space, with its clay-tile floor and dangling bell-jar chandeliers, is a more relaxed version of Birch, his 2013 game changer. With a similar approach to experimental, farm-to-table cuisine, here Sukle focuses on house-made pasta and raw fish—all portioned and priced so that diners can sample multiple plates of each. He serves classic cacio e pepe, fresh potato gnocchi with shellfish, and tiny sorpresine (picture shrunk-down tortellini) with sweet corn and tomatillo. The surprise combo is also a must: it's an improvised platter of scallops, mussels, and other fish chosen depending on the day’s catch.

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Restaurant

Oberlin

Chef Benjamin Sukle’s Mediterranean-inspired space, with its clay-tile floor and dangling bell-jar chandeliers, is a more relaxed version of Birch, his 2013 game changer. With a similar approach to experimental, farm-to-table cuisine, here Sukle focuses on house-made pasta and raw fish—all portioned and priced so that diners can sample multiple plates of each. He serves classic cacio e pepe, fresh potato gnocchi with shellfish, and tiny sorpresine (picture shrunk-down tortellini) with sweet corn and tomatillo. The surprise combo is also a must: it's an improvised platter of scallops, mussels, and other fish chosen depending on the day’s catch.