New restaurants in Providence include Ceviches by Divino and Sarto
Thought I’d catch up on news from Providence Restaurant. There is a new opening to report as well as a significant reopening. And did you know that a ready meals market is about to open in Providence?
Ceviches by Divino offer tapas
It is a Peruvian tapas restaurant that offers ceviches, unique tapas, craft beer, cocktails and an extensive wine list.
Owners, brothers Christian and Frank Encalada, have four restaurants in Florida, with three restaurants in Miami and one in Fort Meyers. It is the first outpost to the north. Christian is the executive chef.
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They call it a gastropub with an industrial design and a fresh take on Peruvian food.
I haven’t been there yet, but I must say that the photos make me want to go.
The menu promises Peruvian dishes, including Lomo Saltado, a stir-fry made with beef, onions and tomatoes. The traditional ceviche, lightly marinated in lime juice and seasoned with Peruvian Limousin pepper, is the star of the menu. They also have poke bowls.
Learn more online at cevichesbydivino.com and follow them on Instagram.
A new Sarto at Providence G
After some friends texted that they were coming to Providence from Narragansett and wanted dinner at 7pm at a table outside, I had a thought.
I suggest Sarto in the Providence G building as it only recently reopened. It has been closed since the start of COVID. Wanted to try as the location is great for dinner before the shows at PPAC. Now that he’s back, I wanted readers to know.
This was my third time to a new “Sarto” as the chefs came and went and the menus and staff had changed. This time I think they have a winning formula for modern Italian cuisine.
They have a range of refreshing spritz cocktails. I tried the bitter orange Galliano L’Aperitivo, and it was refreshing. But I also liked the natural Galliano Spritz. All spritz drinks are topped with Prosecco and a little soda water.
Sarto also offers mocktails, including lavender lemonade and a blueberry mojito. It suits many.
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Starters have a fairly appealing range from delicious crazy hot olives to decadent fried Carbonara, with the fries topped with creamy fontina fondue, pancetta and sharp Grana Padano. There is also an octopus dish. It is poached in olive oil, grilled and wonderfully tender.
For starters, there’s a Porchetta on polenta, a huge aged ribeye and lots of pasta choices.
I had the restaurant’s menu of the week which started with a fabulous Panzella salad, so perfect for the hot days. The dinner ended with an olive oil cake with fresh blueberries. I don’t see either on the menu at the moment, but I expect they might be evening specials. It was a special meal which included an aglio olio bucatini for a main course.
The new executive chef is a Johnson & Wales University graduate from Connecticut. Andrew Capella gets off to a strong start with his enticing menu and his well-composed and tasty dishes.
Their wine program is also strong, and Sarto recently won a Wine Spectator glass for excellence. I enjoyed a glass of Italian Gavi di Gavi with my dinner. But I liked that they had a Vermentino on the menu. These Italian whites are a welcome change from what you see on many menus. One of my dinner companions enjoyed a glass of Nero d’Avola from Sicily, a beautiful red wine.
Sarto has sectioned its sidewalk patio tables with half walls and an awning. Even in the heat, there was a breeze blowing. Hope you can eat there throughout the fall.
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They have valet parking, but I usually find a spot on Dorrance Street and so will you.
They only serve dinner, but open early at 3 a.m. for drinks at 86 Dorrance St., Providence, (401) 270-0790. They are closed on Monday and Tuesday.
Rory’s Market and Kitchen
In case you missed it, a new grocery store is coming to downtown Providence. Rory’s Market & Kitchen is a second-generation, locally owned, independent grocery store and natural kitchen set to open next month.
The store will open with over 6,000 square feet on the ground floor of the Nightingale Building at 113 Washington St.
Rory’s first location was opened in Dennisport in 1978 by Darby Ziruk with a mission to bring organic produce to the people of Cape Cod.
A second location was opened in Mashpee in 2014, followed by Darby’s daughter, Rory Eames, who took ownership in 2019.
The Providence location will be the company’s third store and the first outside of Massachusetts.
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In addition to grocery offerings, Rory’s Kitchen offers cooked-to-order and take-out breakfasts, lunches and dinners. The Providence menu will include cold-pressed organic juices, smoothies, cereal bowls, avocado toast, salads, sandwiches and more. Guests can also expect gluten-free menu items.
The store and kitchen will be open seven days a week, for in-person shopping, online shopping, pick-up and delivery service. Shoppers will appreciate the convenience of delivery of all groceries, prepared foods, coffee, and juice bar menu items.