Southern Comfort

Where can you get your soul food fix in the Ocean State? Several new hotspots are serving up comfort cuisine perfect for those brisk fall days.


Restaurant: Succotash, 373 Richmond St., Providence, 228-7222,

Specialties: Frickles (fried pickles), hush puppies, polenta fries with smoked garlic aioli, fried chicken and waffles, biscuits and gravy, wild Virginia catfish with succotash of zucchini, corn, bacon, peas, basil and tomatoes.

Why We Like it: Succotash is great for dinner, but it also specializes in brunch. Choose from seven versions of eggs Benedict – everything from classic ham and gruyere to lobster Benedict topped with brie and avocado. Waffles are sweet and savory, like the Apples Normandy version with warm spiced apples, raisins, walnuts and Chantilly cream or the Brussels Belgian stacked with ham, turkey, Swiss cheese and a touch of cinnamon.

Fun Fact: On Saturdays and Sundays, they have a build-your-own bloody Mary and mimosa bar. Bloodies start at $6, and you can choose your own spirits (vodka, gin or bourbon), up to three garnishes including beef jerky, oysters, bacon, avocado, jalapenos, blue-cheese stuffed olives and more, and spice level (mild, medium, spicy or fire). Mimosas start at $7 and include two fruits, such as pineapple, coconut, blackberries, pomegranate, mango and more, and you can choose your own rim for the glass.

Deals: They have Appy Hour every day from 4−6 p.m., during which appetizers and desserts are half-off. On Mondays, fried chicken and waffles are half-off with $4 drafts. Get a three-course meal and a cocktail for $25 at Chef’s Table Wednesdays from 6−10 p.m. Thursdays are $10 Burger, Fries and Pint nights from 6−10 p.m. And every Friday is Flight Night. Get a flight of three beers for $8, or a flight of three bourbons for $16.


Restaurant: Chomp Kitchen and Drinks, 440 Child St., Warren, 289-2324,

Specialties: Burgers, frickles, salt and vinegar wings, blackened fish po boy, homemade mac and cheese, Southern fried chicken with Canadian bacon, apple carrot coleslaw and bourbon glaze (pictured), chourico burger topped with sauteed kale.

Why We Like it: Groups gather by the bar where the game’s always on, and families enjoy sit-down feasts in the cozy dining room. There are eight craft drafts, including locals Foolproof and Gansett and faraway favorites from Founders and Lagunitas. The frickles are thin, round-sliced morsels, so they fry up extra crisp. The Chomp sauce. What’s in it? We don’t know, but you could dip a dirty sock in it and it’d be delicious.

Fun Facts: The location used to be an old A&W root beer stand. The Kentucky Coffee Milk includes house-infused coffee bourbon.

Deals: Chef’s whim specials are served throughout the week. Check the Facebook page for a sneak peek and photos of upcoming plates. Order a beer flight and sample five, six-ounce craft pours for $12.


Restaurant: Dante’s Kitchen, 315 Main St., East Greenwich, 398-7798,

Specialties: Open for breakfast and lunch, and a new dinner menu is served Thursday through Saturday from 5−9 p.m. Expect items like fried chicken and waffles, roasted pork loin with bacon-braised Brussels sprouts and pecan bourbon glaze, gumbo, jambalaya in creamy Creole sauce, cornmeal-crusted catfish, pulled pork hash, shrimp and grits, shrimp po boy, fried green tomato BLT, biscuits and gravy, spiced bourbon bread pudding.

Why We Like it: Can you say BYOB? Helpful hint: southern food pairs well with craft brews. The restaurant’s executive chef, Jay Nappa, is a Johnson and Wales University alum. They also offer vegetarian and gluten-free options.

Fun Facts: Dante’s Kitchen is named after owner Lisa Altieri’s dog Dante, though he’s not responsible for the cooking (okay, maybe some of the eating). Altieri was a frequent customer of Audra’s Cafe, which previously occupied the space. When it became available, she bought it, and the former owner, Audra Willis, still works a few days a week at Dante’s Kitchen.

Deals: They offer a children’s brunch menu with five dishes for less than $5, which means you don’t have to worry if junior gets more food on the floor than on the table (though you should leave a nice tip for your server).

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