seasonally inspired

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.

star chef series

2oct6:00 pmNew Hampshire | Evan Mallett + Patrick Soucy + Matt Lewis

Buy Tickets:

Ticket prices include tax and gratuity.

Price: $160.00

Inquire before buy

more

Event Details

chef-evanmallettChef Evan Mallett
Executive Chef/Owner, Black Trumpet Bistro, Portsmouth, NH
Owner, Stock + Spice Market, Portsmouth, NH

Mallett’s connection to local food sources and his love of Latin and Mediterranean cuisines evolves with every season. In 2011, 2013 & 2014, Evan was named as a James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef’s Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs and educators to identify and restore a food system native to the greater NH Seacoast.

Chef Patrick Soucy of Ceia – Newburyport, NHChef Patrick Soucy
Executive Chef, Applecrest Farm Bistro, Hampton Falls, NH

Patrick Soucy is the chef of New Hampshire’s largest & oldest apple orchard. He draws his inspiration from over 200 acres of farmland, right outside his kitchen door. He has a deep appreciation for highlighting the flavors of New England’s seacoast. His focus is on the re-introduction of heirloom seed saving, wild yeast breads & ciders, fermentation, vinegar making, and growing & harvesting produce that goes directly from the field to the plate. His thirst for culture recently led him to Spain and France to explore wine regions, seafood & the art of charcuterie. He is the recipient of a 2014 StarChefs.com Rising Star Chef Award, and was recently invited by the James Beard Foundation to cook at the James Beard House.

Chef Matt Louis
Executive Chef/Owner, Moxy, Portsmouth, NH
Executive Chef/Owner, The Franklin Oyster House, Portsmouth, NH
Matt Louis, a James Beard Best Chef, Northeast, Semifinalist and a three time Food & Wine nominee as People’s Best New Chef, has opened two acclaimed restaurants in Portsmouth: Moxy and The Franklin Oyster House. A native of NH and a protégé of Chef Thomas Keller, Matt trained at The French Laundry and then was selected by Chef Keller to head to NYC as a member of Per Se’s opening team. He returned to his native NH with the hopes of opening his own restaurant, and now he has two with business partner restaurateur Jay McSharry.

Ticket prices include tax and gratuity.

Time

(Sunday) 6:00 pm

20nov6:00 pmChef Michael Ginor | Hudson Valley Foie Gras, Ferndale, NY

Buy Tickets:

Price: $192.00

Inquire before buy

more

Event Details

Chef Michael GinorChef Michael Ginor | November 20th
Co-Founder/Chef, Hudson Valley Foie Gras, Ferndale, NY
Executive Chef/Owner, LOLA, Great Neck, NY

Chef Ginor prepares dishes in a contemporary and eclectic culinary style with strong Asian and French influences. In 2011, Food & Wine Magazine nominated Ginor for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award. He is also a recipient of The James Beard Foundation’s Award for Excellence. His cookbook, the internationally acclaimed Foie Gras… A Passion, received the prestigious Prix la Mazille for best international cookbook from the International Cookbook Revue in Versailles.

Ticket prices include tax and gratuity.

Time

(Sunday) 6:00 pm

sights & sounds at gracie’s

Gracie's videos

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!

our service philosophy

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.

follow us
we are proud to be aGracie's Providence: A four diamond restaurant4 diamond restaurant

DC_Logo

Start typing and press Enter to search