Plant City Vegan Food Hall Coming to Providence in June

The all plant-based food hall is located in the two-story former Barnsider's Mile and a Quarter Restaurant.

A plant-based Cobb wrap by Matthew Kenney.

Renowned vegan chef Matthew Kenney is expanding his brand in Providence with the launch of Plant City, an all plant-based food hall in the two-story former Barnsider’s Mile and a Quarter Restaurant and notorious Penthouse space. Matthew Kenney is a two-time James Beard Award-nominated Rising Star Chef and he has been named one of America’s Best New Chefs by Food and Wine magazine. He has been a leader in plant-based cuisine and has published thirteen books. The 334 Water Street address is located right off South Main Street, where the Providence River Pedestrian Bridge is being constructed to connect the Jewelry District to the East Side, making it easier for professionals and students to access the area by foot.

A Double Zero pizza by Matthew Kenney.

The 10,000-square-foot Plant City seats 225 and will feature four cuisine options, from takeout and counter service to full-service sit-down dining experiences. The options inside the dining hall include New Burger,​ a casual bar and bistro serving healthy renditions of American comfort food on the first floor; Make Out, which will serve all-day options with counter service and communal seating, also on the first floor; Bar Verde​, a Mexican restaurant specializing in Latin-influenced cuisine, including a variation of guacamoles, ceviches and tacos located upstairs; and ​Double Zero​, ​Kenney’s Michelin-rated pizzeria featuring specialty pizzas from the menu of his NYC flagship location, also upstairs. There will also be an area for an outdoor patio.

“Plant City will seamlessly integrate our restaurant concepts into a collective format under one roof,” says Kenney in a statement. “You could say it’s a reinterpretation of food halls like ​Eataly – ​but founded on our highly refined approach to plant-based cuisine.”

Guests can also purchase goods to take home in the retail shop that will sell both perishable and non-perishable products, fermented nut cheeses, plant-based desserts, boutique packaged goods, cookbooks and to-go foods and juices.

Kenney is a New England native who is excited to invest in the city’s booming food scene. “Having grown up in New England, I love coming back to the area, so it’s especially exciting to expand our brand into Providence,” he says. “The city already boasts a reputation for its dynamic food culture and robust dining scene – yet the plant-based market is still very much untapped, despite the demand for it.”


Plant City plant-based food hall in Providence is looking for team members. There will be a job fair on the new location on Thursday, March 28 from 2 to 5 p.m. at 334 Water St. (the former Mile and Quarter Restaurant). Here’s the job listing: “Looking for great humans, who are skilled plant-based Executive chefs, sous chefs, bakers, line cooks, prep help, baristas, servers, counter help, busers, bartenders as well as assistant managers and hosts! Please bring resume and please pass it on to your tribe.”