Yard to Table @ Providence Social

yard-table-Buffalo-NY-4In a world where the concept of farm to table is becoming more and more common, we’re starting to seem so restaurants go the extra mile by bringing the “farm” to their rooftops, patios and yards.

I met up with Providence Social owner Josh Hanzlian this past week as he was tending to the restaurant’s back yard garden. “It’s Chef Dan Getman’s project,” Josh told me. “We started with some simple planters last year, and this spring we added a larger addition. We repurposed an old awning to make the frame, and added irrigation. Dan and Troy Allen have been doing all of the work and it’s beginning to pay off. We use the garden bounty for our cocktails, dinners and desserts… take the rhubarb in the mojito ice cream for example. It comes fresh from the garden.”

 

The garden at Providence Social is located directly behind the patio, in a space that was previously underutilized. Today the chefs have access to basil, cilantro, rosemary, thyme, fennel, dill, chives, oregano, etc. The raised garden beds are visible from the street and the patio, which adds a nice visual to the neighborhood.

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In coming weeks, Providence Social will also be adding a raw bar to the back patio as well, where they will be serving up clams, oysters, etc. That will be a welcome addition to what is already considered one of the nicest patios in the city. Stop in for dinner or Sunday brunch.

Providence Social… the name of the restaurant plays off the name of the street where it resides – [Providence] Rhode Island + social place to meet up with friends | See history | The patio is divided into a lounge area and a dining area (see below) | Raw bar coming soon…

Providence Social | 490 Rhode Island Street | West Side | Buffalo NY | Facebook | (716) 464-3786

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About the author  ⁄ queenseyes

Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-created Flurrious! winter festival. Co-creator of Rusty Chain Beer. Instigator behind Saturday Artisan Market (SAM) at Canalside. Founder of The Peddler retro and vintage market. Instigator behind Liberty Hound @ Canalside. Catalyst behind the Pierce-Arrow Film Arts Center. Throws The Witches Ball at The Hotel @ The Lafayette. Themed New Years mayhem at various locations. Next up: Porchfest... Also offers package tours of the city for groups or individuals. Contact Newell Nussbaumer | Newell@BuffaloRising.com

5 comments
justannotherone
justannotherone

I think for a restaurant with small space for a garden herbs are the way to go.  Cooking with fresh herbs makes such a big difference in taste.  You would never be able to raise enough produce for the number of meals put out in a day.   In my Allentown garden herbs were the first to go in.  Followed by veggies and eventually my fruit trees.  I go vertical with beans and my all important hops!  I try to eat seasonal fresh like we did when I was a kid;  I love looking forward to the first fresh of each vegetable and fruit.

sbrof
sbrof

Eeeee, OSB for raised bed......

shiftysixx
shiftysixx

@sbrof Right....that will crumble in no time, already looks like it.

foreverbflo
foreverbflo

@shiftysixx @sbrof Yes - it did crumble and it is a sad eyesore and should be removed or.....something. Please! 

POORLY constructed - very poorly. 

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