Pizza Marvin is a pizza and raw bar restaurant in Fox Point, Providence.
Chef Robert Andreozzi's Pizza Marvin on Wickenden runs New Haven-inspired pizza with a small raw bar; the Pepperoni Negroni is the house cocktail.
Signature dishes: New Haven-style pizza, Shucked clams, Pepperoni Negroni
Must order: A pepperoni pie and a dozen of the shucked clams, washed down with a Pepperoni Negroni.
Tip: Walk-ins only; the small dining room turns over quickly between 18:00 and 21:00.
Address: 468 Wickenden Street, Providence, RI 02903
Alan Costantino's Venda complex on DePasquale Square pairs the 1938 pasta market with a full restaurant. Hand-pressed ravioli, the prettiest Hill patio.
Signature: Hand-pressed ravioli, Spaghetti alla chitarra, Fresh seafood pasta
Order: Whatever ravioli is being run from the market downstairs, with a pour from the Italian wine list.
Tip: Free live music on the DePasquale Plaza patio nightly in summer; the deli takes pasta orders to go.
Al Forno on South Water Street invented grilled pizza in 1980 under Johanne Killeen and the late George Germon. Wood-fire kitchen, baked pasta.
Signature: Grilled pizza, Baked pasta with tomato cream and five cheeses, Wood-grilled clams
Order: A grilled pizza Margherita and the baked penne with tomato cream sauce.
Tip: Tuesday to Saturday only, 17:00 to 20:30. No reservations for parties under five; walk in by 17:15 or book on Tock.
Champe and Lisa Speidel's Persimmon on Hope Street runs four-night seasonal French-leaning cooking. Foie gras, RI shellfish, the city's special-occasion room.
Signature: Seasonal tasting plates, Foie gras, Rhode Island fish of the day
Order: Whatever Champe is plating from the Rhode Island shellfish run.
Tip: Wednesday through Saturday, 17:00 onward. Reservations via the restaurant's own site; book two to four weeks ahead.
Derek Wagner's Nicks on Broadway in Providence is a 2026 USA Today Restaurant of the Year. Seasonal locally driven cooking; Wagner a 2025 Beard finalist.
Signature: Daily-changing seasonal plates, House-made charcuterie, Brunch hash
Order: Whatever the chalkboard's running for the week, plus the brunch hash that built the room's reputation.
Tip: Weekend brunch is the busiest service; arrive at 10:00 sharp or book ahead through OpenTable.
Bacaro on South Water Street has a Venetian-style enoteca downstairs and a full Italian dining room upstairs. Cicchetti, salumeria plates, Italian wines.
Signature: Cicchetti plates, House salumi, Hand-rolled pasta
Order: A round of cicchetti at the downstairs bar with a glass of Lugana, then a pasta upstairs.
Tip: Tuesday through Saturday, 17:00 to 22:00. The downstairs bar takes walk-ins; book the upstairs dining room.
Mill's Tavern in the old Pilgrim Mill building on North Main is downtown's go-to business steakhouse. Wagyu, wood-grilled fish, award-winning wine list.
Signature: Wagyu steaks, Wood-grilled fish of the day, Wood-oven flatbreads
Order: A wood-grilled fish of the day, with a glass off the deep Italian section of the list.
Tip: Monday to Thursday 17:00 to 20:30, Friday and Saturday until 21:30. Reservations via OpenTable.
