Ciao Ciao is the Neighborhood Italian Restaurant We Needed

Pappardelle Bolognese at Ciao Ciao. Photo courtesy of Ciao Ciao.

It might be tough to get a reservation at the already beloved new neighborhood Italian restaurant Ciao Ciao, located on the corner of Hope and Burlington streets in Providence where KG Kitchen and Bar used to be. But once you secure a table (hint: try for 4 or 9 p.m. on a Thursday), you’ll see the hype is worth it.

Co-owners Adam Stabile and C.J. Correnti first started working together over thirty years ago on Block Island at the Spring House Hotel. At the time, Correnti was the seasoned chef and Stabile was a young bartender.

“We hit it off from the culinary side of things. C.J. was producing some really cool stuff and working with these exotic ingredients that I had never heard about before,” Stabile says. “He took me under his wing at a young age.”

The pair spent the next three decades with the Atwells Group opening different restaurants together, including Providence Oyster Bar in both Providence and East Greenwich, the Spring House Hotel, the Inn at Spring House and others. But over the last ten years, they began to talk about teaming up to own their own restaurant together. The goal was an approachable and affordable neighborhood restaurant but with Italian street cred and shareable plates. They began looking at possible spaces and found the ideal location on Hope Street in Providence.

“We scouted this area over the last three years or so, and we were able to secure this location, which we were thrilled about,” Stabile says. “We went full steam ahead. We felt like the street needed a piece of the puzzle that was not here, and that’s what we represent. It’s something with a really nice wine list, somewhere that you can have dinner at the bar or have a date night.”

Chitarra alle vongole, littleneck clams sauteed in garlic, white wine, Calabrian chili and parsley with housemade pasta.. Photo by Jamie Coelho.

Ciao Ciao’s theme revolves around Italian hand gestures that are commonplace from as far as Florence to Federal Hill. While Correnti is the chef in the kitchen, Stabile comes around to each table to check in on guests. When the check comes at the end of the meal – bonus points if you gesture to your server to bring it – you can roll the dice for a chance to win a restaurant gift card.

While it’s tough to nab a reservation at Ciao Ciao due to its popularity, Correnti and Stabile never imagined it being booked solid like it is. “We knew that over the last thirty years, our clientele that’s followed us all over was going to follow us here as well,” Stabile says. “But the amount of people that are coming in from Blackstone Boulevard and Hope Street, we’re seeing people three or four nights a week that live in the neighborhood.”

The menu is a huge draw for its simplicity and seasonal ingredients. “Some of the signature dishes that are a must are certainly the meatballs and handmade pastas,” Correnti says. “That is the heartbeat of the menu.”

Ciao Ciao’s Carciofi alla Romana, which are Roman‑style artichokes braised with garlic, mint, parsley and extra‑virgin olive oil, and the melanzane al sugo, a fried sweet Japanese eggplant with tomato sugo, parmesan and basil.

Start off with any of the specials, including a shrimp and pasta dish with olives. It’s hard to choose between the antipasti options like carciofi alla Romana, which are Roman‑style artichokes braised with garlic, mint, parsley and extra‑virgin olive oil, and the melanzane al sugo, a fried sweet Japanese eggplant with tomato sugo, parmesan and basil. The handmade pastas are a must, including tagliatelle al funghi, slow-cooked wild mushroom ragu with roasted garlic, fresh herbs, creme fraiche and Parmigiano Reggiano, and the chitarra alle vongole, littleneck clams sauteed in garlic, white wine, Calabrian chili and parsley with housemade pasta.

“What we suggest is to get two or three pastas. We’ll split them up for you,” Stabile says. “That way the table can get a taste of everything because everything is so good.”

The dessert list is not to be missed. It’s as good as Pastiche. Try the crema di cioccolato Italiano, a dark chocolate custard with espresso and vanilla, finished with soft cream and shaved chocolate, and the torta di ricotta e pistacchio, a ricotta cake layered with silky pistachio cream and finished with toasted pistachios.

The torta di ricotta e pistacchio, a ricotta cake layered with silky pistachio cream and finished with toasted pistachios.

Even the restrooms offer surprises. One of the bathrooms is covered with a digital wallpaper of vintage Italian advertisements. “We wanted a pop, something whimsical and super memorable. This is the age of bathroom selfies, so we wanted to make a statement,” Stabile says.

But open the door of the other bathroom and you will see another digital wallpaper that is sort of a shrine… to us. Powder room guests are greeted by the best covers of Rhode Island Monthly magazine. There’s Best of Rhode Island covers from the last ten years, featuring businesses like Pompelmo Gelateria, Ming’s Asian Street Food, Irregardless, Knox Neon and more, plus Natalia Paiva Neves of O Dinis restaurant in East Providence on the cover of the Fall River guide, and the Bachelors issue featuring the one and only former mayor of Providence, Buddy Cianci. It’s a collection of thirty years of Rhode Island Monthly. And while we had nothing to do with this creative display of affection – they produced it independently – we noticed the kind promotion of our work.

“What better publication to feature than the cool artwork on the Rhode Island monthly covers?” Stabile says. “We thought how neat it would be for everyone who has a connection to those covers.”

But there’s only one problem: “Unfortunately, we didn’t realize people are going to spend a little more time in the bathroom than we were expecting,” he says with a laugh. 771 Hope St., Providence, 401-420-9404, ciaociaopvd.com