11 Favorite Spots for Providence Restaurant Weeks

The biannual dining event includes three-course lunches for $16.95 (long lunch, anyone?) and three-course dinners at $29.95 or $34.95 at more than 100 restaurants.

A pasta dish at Pastaio. Photo by Angel Tucker from our August 2017 food review.

Providence Restaurant Weeks are returning to the city and the surrounding area January 14 to 27. Now’s the time to book your reservations to make sure you don’t miss out on some of the best deals at Rhode Island’s top restaurants.

The biannual dining event includes three-course lunches for $16.95 (long lunch, anyone?) and three-course dinners at $29.95 or $34.95 at more than 100 restaurants. There are even some places where you can get two-for-one deals. While we always love Restaurant Week because it’s an opportunity for everyone to get out and try new spots, it’s important to remember that you can visit most of these places anytime and build your own three-course meal for an affordable price.

So yes, book your Restaurant Week reservations, but then be sure to continue dining out year-round to support all of the culinary offerings that are available in our great state.

We took a look at some of the Restaurant Week menus that have been posted and compiled a list of must-try meals at participating restaurants.

In no particular order:



CAV is well known for its crepes, and there’s a vegetable-stuffed crepe on the three-course lunch menu that’s served with lemon saffron creme. On the dinner menu, the duck leg confit is a signature CAV favorite.

Chez Pascal

For comfort food with a French flair using local ingredients, Chez Pascal is the place to go. They haven’t posted the RW Week menu yet, but we have never been disappointed with the selections they’ve offered in the past. Hint: if you see cassoulet, get it.

Cook and Brown

The RW dinner  menu at Cook and Brown includes dishes that have put this restaurant on the map. Our pick for the entree is the pork and beef ragu with creamy polenta, parmesan and fried herbs.

The Dorrance

If you’ve never stepped through the doors of this ornate building, the former Federal Reserve, Restaurant Week is a great time to get acquainted. Be sure to order one of the curated cocktails to go with the dinner menu. Highlights include gnudi (housemade ricotta dumplings) with duck carnitas and the chicken cassoulet.

The roomy bar at the East End. Photography by Angel Tucker.

The East End

Our dining critic recently reviewed The East End with positive stars, and while I’ve been to the bar to sip cocktails, I’m excited to try the food. Choices that stand out include the appetizer of spicy lamb meatballs with harissa and fresh ricotta and the green curry beef cheeks as the entree. Read RI Monthly‘s recent review here.


Considered one of the hottest Restaurant Week reservations to get, Gracie’s always rolls out the red carpet for diners by providing exceptional service from the valet entrance to the treats at the end of the meal. Highlights include the roasted squash and apple salad and the Crescent Farms Duck, but if you really want to be impressed, don’t hesitate to order the winter vegetables tasting (chef Matthew Varga is a master at creating impressive dishes spotlighting local produce).

Metacom Kitchen

This is one of the best restaurants in the East Bay and chef Richard Allaire has quite the backstory when it comes to Providence’s dining scene. Head to Warren and try the restaurant’s carrot bisque and braised short rib with poached egg and winter vegetable salad.

New Rivers

Chef Beau and Elizabeth Vestal’s restaurant is a Providence classic. If you haven’t dined here yet, you’re missing a very important part of the city’s culinary scene. Head there for dinner and order the roasted Walrus and Carpenter oysters (be sure to go back for $1 oysters on Tuesdays) and the roasted Arctic char or hanger steak.


One of the West Side’s newest restaurants, this Italian-inspired spot is run by two of the youngest restaurateurs in the city. Chef Adam Baffoni’s family runs Baffoni’s Poultry Farm. Go for dinner and choose the crostini with chicken liver and bacon pate or the roasted baby carrots with honey vinaigrette, yogurt, almonds and dill for a starter and the housemade tagliatelle for an entree. Read RI Monthly’s review here.

Purple cauliflower cappelletti with roasted leeks and citrus butter; roasted baby carrots with honey vinaigrette, yogurt, almonds and dill. Photography by Angel Tucker.


While Champe Speidel’s restaurant has been located on the East Side for more than eighteen months, it’s still a relative newbie to the area. Now’s your chance to try the bruschetta with confit squid and the cassoulet with duck leg confit, sausage, beans and bacon lardons. Read RI Monthly‘s review from last year, here.

The Salted Slate

We’ve never had a bad meal behind this restaurant’s walls (including when it was formerly Farmstead). The highlights of the RW menu include the spinach and kale salad with candied pecans, blood oranges, blue cheese and bacon vinaigrette, and the fried polenta with artichoke hearts, pancetta, capers and kalamatas.



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