Rooftop at the Providence G is a new american restaurant in Downtown, Providence.
The G Hospitality rooftop on Dorrance has a retractable glass roof, fire pits and the city's best State House view. Brick-oven flatbreads, raw bar.
Signature dishes: Brick-oven flatbreads, Raw bar, Cocktails with a skyline view
Must order: A flatbread off the brick oven, oysters, a cocktail at golden hour.
Tip: Mon to Wed 16:00 to 22:00; Friday and Saturday to 02:00; the retractable roof opens in fair weather.
Address: 100 Dorrance Street, Providence, RI 02903
Ellen Gracyalny's Gracie's on Washington Street has been Providence's special-occasion room since 1998. Five- and seven-course seasonal tasting menus.
Signature: Seasonal tasting menu, Wine pairings, Chocolate dessert plate
Order: The seven-course tasting menu with pairings; ask for the chocolate dessert flight to close.
Tip: Sister bakery Ellie's, two blocks away on Westminster, opens late as a wine and small-plates room.
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.
Ellen Gracyalny's Gracie's on Washington Street has been Providence's special-occasion room since 1998. Five- and seven-course seasonal tasting menus.
Signature: Seasonal tasting menu, Wine pairings, Chocolate dessert plate
Order: The seven-course tasting menu with pairings; ask for the chocolate dessert flight to close.
Tip: Sister bakery Ellie's, two blocks away on Westminster, opens late as a wine and small-plates room.
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: New Haven-style pizza, Shucked clams, Pepperoni Negroni
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.
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.
