With an eye toward sourcing the freshest ingredients, we change our menu seasonally to reflect the flavors found at each time of the year. By respecting the seasonality of the harvest, we are able to focus on each ingredient at its peak. This natural diversity allows us to prepare food simply, letting the quality and vibrant flavor of each ingredient shine. We harvest many of these ingredients from our very own roof top garden at The Peerless Building in downcity Providence.
8jun6:00 pmChef Maria Sinskey | Robert Sinskey Vineyards, Napa, CA
Chef Maria Helm Sinskey | June 8th
Culinary Director, Robert Sinskey Vineyards, Napa, CA
Chef Sinskey provides culinary direction and cooking classes at [...]
Chef Maria Helm Sinskey | June 8th Culinary Director, Robert Sinskey Vineyards, Napa, CA
Chef Sinskey provides culinary direction and cooking classes at Robert Sinskey Vineyards, the Napa Valley winery she owns with her husband. She worked in France at several Michelin starred restaurants, and toured Italy. Sinskey is a recipient of Food & Wine Magazine’s Best New Chef, has appeared on many PBS and Food Network Shows, and authored two cookbooks.Though she lives in Napa Valley, Sinskey was born and raised in the Northeast, and her recipes capture seasonal flavors from both regions that are especially harmonious with wine.
Chef Neath Pal | August 3rd
Instructor, Johnson & Wales University College of Culinary Arts, Providence, RI
Chef Pal studied at France’s prestigious [...]
Chef Neath Pal | August 3rd Instructor, Johnson & Wales University College of Culinary Arts, Providence, RI
Chef Pal studied at France’s prestigious LaVarenne cooking school. After working in several Parisian restaurants, he returned to Rhode Island and opened Neath’s New American Bistro. Blending French and Asian influences, the eclectic menu highlighted the flavors of Pal’s native Cambodia. After nearly a decade, Chef Pal closed his successful restaurant to spend time with his children. In 2008, he joined JWU as an instructor and specializes in international and Asian cuisines.
2nov6:00 pmChef Patrick Soucy | Ceia Kitchen + Bar, Newburyport, MA
Chef Patrick Soucy | November 2nd
Executive Chef, Applecrest Farm Orchards, Hampton Falls, NH
Formerly the [...]
Chef Patrick Soucy | November 2nd Executive Chef, Applecrest Farm Orchards, Hampton Falls, NH
Formerly the Executive Chef of Ceia Kitchen + Bar in Newburyport, MA, Soucy is a farmer’s chef: he tends his own garden, harvesting produce that goes almost directly to the plate, and routinely wades deep into the fields of nearby farms for his ingredients. He is the recipient of a 2014 StarChefs.com Rising Star Chef Award, and has cooked at the James Beard House.
Melissa Denmark shows us how to make a delicious Apple Buttermilk Tart just in time for the holidays. Be sure to head to your local farmer’s market, or apple farm, to pick up some fresh apples for this delightful dessert!
When guests choose to dine at Gracie’s, they do so with an expectation. We are dedicated to perfecting our craft. We are loyal to the brand and to our values. We are continuously educating ourselves. We are fueled by a passion for exceptional food & unrivaled guest service.
we are proud to be a4 diamond restaurant
At Gracie's, our mission is simple: enhance and educate the palate with the freshest ingredients and flavors, while surprising and exciting each guest with personal care and service.