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This restaurant at the confluence of the Providence and Moshassuck Rivers is considered one of Providence's best New American eateries. Some of the items off the menu at New Rivers American Bistro include raw oysters and seafood, charcuterie, small plates, pasta as well as entrees like ratatouille, hangar steak, pork ribs or striped bass. It's located near on the river's edge, a very short walk from downtown hotels and only a few blocks to College Hill.
Cafe Nuovo presents a contemporary fusion of American, Italian and French favorites under a strict ethos to never mask ingredients with too much cream, butter or sauce, where the items should speak for themselves. A couple of the innovative plates include steak tartare and the duck breast in a peach compote. It's located on the ground floor of the Citizens Bank Building and during great weather, the outdoor piazza offers excellent views of Providence River while you enjoy your drinks or meal.
Persimmon is the brainchild of renowned chef Champe Speidel and his wife Lisa. The Speidel couple welcome guests into this high-end contemporary space serving delicious American cuisine. Since its establishment in 2005, Persimmon has joined the ranks in becoming one of the best in Bristol's culinary scene. The chef constantly innovates with recipes to offer guests something new regularly. Wine pairing meals are offered here.
Waterman Grille conveys an unpretentious casual attitude yet there is still something quite refined and elegant about it. The restaurant follows the small plates in seasonal settings mantra, for example, a sample menu could include pork belly tacos, harissa meatballs, lobster grilled cheese or Block Island fluke. All plates can be paired with wine from their vast selection. Additionally, from Sunday to Wednesday, the prix-fixe presents a three-course dinner for two at a great price.
It seems like the trend towards sustainable, organic and seasonal food is here to stay, and since this is the case Nicks on Broadway will be around for a long time. The food options on the menu usually denote where the product is found, such as Narragansett Bay oysters, Point Judith fluke, and Blackbird Farm beef, every plate is carefully curated. Nick's has tasting menus that consist of four or nine courses as well as a beer and wine accompaniment. Just remember that the nine course meal requires a reservation at least a couple a days in advance. The original Nick is no longer around, however a young and prudent patron named Derek Wagner purchased the restaurant much to the delight of the West End neighborhood when Nick retired. In fact, Derek has been nominated twice for a James Beard Rising Star award and when he re-opened the restaurant, he kept the name as an homage to the former owner who had been here since 1969.