Five New Providence Restaurants

Bayberry Garden/225 Dyer Street 

This is our top of the list, a new concept from the owners of Bayberry Beer Garden on the West Side. This is in the Jewelry District, in the CIC Building on the western side of the new footbridge. Classy inside and comfortable outside. Curated cocktails, beer and wine. Oysters and crudo are the stars. But full meals range from seasonal fish, pastas and succulent short ribs.

Kin Southern Table/71 Washington Street

This is Southern soul food located in the Biltmore Garage development downtown. Simple small menu that packs a punch: think bisquits, fried green tomatoes and meals like fried chicken and catfish with sides like collards and candied sweet potatoes. Full bar with fun specialties like Auntie’s Kool Aid, which is flavored Stoli and the Kool Aid flavor of the day.

Pianta/65 Bath Street

Located in the Smith Hill neighborhood, their tagline is: vegan, local, incredible. This new plant-based option at this point is only open for take-out and delivery. The menu is eclectic. Starters include Steak & Cheese Eggrolls and Summer Corn Fritters. They have Thai and Antipasto Bowls. But for on-the-go, maybe one of their handheld or grilled cheeses might do the trick: sunflower seed pesto and heirloom tomato sounds perfect to us.

Res/123 Empire Street

Located in the old Bravo space across the street from Trinity Rep, Res offers a traditional bistro dining experience. For starters, lots of tartares and maybe the only true scotch eggs in PVD. For the main courses, they have something for everyone from risottos to steaks to lobster rolls and burgers. There’s also alfresco street-side tables to complete the European ambiance.

Tribos Peri Peri/183 Angell Street

Just off Thayer Street, this is another addition to the international offerings Brown and RISD attract. They bill their food as Portuguese-inspired, flame-grilled cuisine. Lots of sandwich options from falafels and pitas, plus rice bowls with lamb and a solid vegetarian menu. Must try is the grilled chicken (quarter, half, whole and wings) with their signature peri peri pepper sauce, which can come anywhere from mild to scorching.

by Nelson Taylor/The Blackstone Team