In 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.
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…