Durk’s BBQ No longer must Providenizens venture far and wide for mouthwatering Texas-style barbecue. One step inside Durk’s (DurksBBQ.com) down-home dining room on Thayer Street and the distinctive aroma of smoky spice and oak will prove you’ve found the real deal. Marked by a dry-rub spice blend and several hours of cooking low and slow in a smoker affectionately called “Stella,” Durk’s is some of the best barbecue you’ll find outside of the Lone Star State. No corners are cut here – lots of time and love go into each sumptuous bite. Choose from all-time favorites like the succulent brisket and pork belly, or clever sandwiches like the Ridurkulous and the Dirty Durk, each made with various savory blends of chopped beef, sausage and pulled pork. Meals are accompanied by vegetarian comfort-food sides like fresh corn bread and mac ‘n cheese. And like all great barbecue joints, Durk’s takes their spirits just as seriously as they take their smoke. A vast bar program features over 100 American whiskeys, a dynamic cocktail menu and an always evolving selection of draft and bottled beers (with a bona fide cicerone on site!).
Sausage, Ribs, Brisket, Macaroni and Cheese
new restaurants 2017
Pastaio For chef and owner Adam Baffoni, Italian cooking is an inherited pastime. Growing up on an Italian-run poultry farm, Adam’s early involvement in the local food scene and farming industry has shaped the way he’s approached his latest West Side venture, Pastaio (Pastaio-PVD.com). Since opening its doors in May, Pastaio has been making customers feel right at home with new American cuisine that is heavily inspired by Italian flavors. But this isn’t the typical meal you’d get at your Nonnie’s house. Pastaio sources fresh seasonal ingredients from sustainable New England farms and treats each ingredient with careful attention to detail. The results are sublime flavors and meticulously crafted dishes presented in a refined manner. Choose from sumptuous summertime options like the Point Judith black sea bass with orzo salad and roasted red pepper aioli or the strozzapretti with sweet corn crema. As evidenced by the name, one of the restaurant’s main focuses is pasta, which is handmade in-house each day. And what’s a pasta dish without wine? With a truly impressive wine list that features interesting natural and organic options along with classic selections, there’s something for every palate. Visit and you’ll find a charmingly casual vibe in the dining area, fitting for all occasions from a low-key evening to a romantic date.
Photography (top) by Meghan H. Follett, (bottom) by Stacey Doyle
Strozzapretti with Roasted Summer Vegetables, Sweet Corn Crema and Parmesan