For seafood lovers, Oberlin and Gift Horse (where chef Sky Hanuel Kim received a nod) bring an innovative take on coastal cuisine, while Persimmon remains a classic, elevated fine dining experience. At Jahunger, chef Subat Dilmurat is turning heads with his fiery hand-pulled noodles and bold Uyghur flavors. New Haven-inspired slices might steal the show at Pizza Marvin, but save room for the creamy, sweet, slightly savory, and totally unexpected flavors—think focaccia and mandarinquat, strawberry, and toasted rice, or hazelnut ice cream twisted with grape sorbet.

The chef from Persimmon has been a real pioneer in the local farm-to-table movement. And while it’s not an influencer hot spot, everybody in Providence and their parents have been coming here since it opened in 2016. The menu changes daily (you won’t find a concrete answer to “what’s for dinner?” on their website), but we’ve recently loved the cornichon-studded beef tartare and the subtle spins on classics, like lamb wellington or the local asparagus with hollandaise (unassuming, but a banger).

This intimate neighborhood bistro seats only 38 patrons, so reservations are essential on summer weekends. Neutral walls, white table linens, and simple but elegant china focus attention on the artfully composed dishes of chef and co-owner Champe Speidel, a four-time semifinalist for a James Beard Foundation Award. The meats, bacon, and sausage on the seasonal menu come from the restaurant's own butcher shop.

A platter of oysters on the half shell and salmon belly tartare with caviar on crispy rice from Persimmon. Pat Doherty/Travel + Leisure. This attractive restaurant presents modern American cuisine on exquisitely composed plates, along with an extensive selection of wines sourced from countries around the world.

Co-owners Lisa and Champe Speidel re-opened Persimmon in its current Fox Point location back in 2016 with a commitment to keeping things novel for their customers, particularly in terms of the unique and flavorful dishes on the menu that changes nearly nightly. Black truffle and taleggio cheese beignets with truffle aioli, house-made cornbread with foie gras butter, and cotechino wrapped in puff pastry with native apple, quince, pear, parsnip, and pork jus are just a few examples of the inventive bites you can order, plus plenty of creative cocktails, an impressive wine list, and “neutral” (aka alcohol-free) cocktails. 99 Hope St., Providence, Rhode Island, 401-432-7422, persimmonri.com.

While the term “New American” means everything and nothing these days, the chef from Persimmon has been a real pioneer in the local farm-to-table movement. And this restaurant still feels under the radar, even though everybody in Providence and their parents have been coming here since they opened in 2016. The menu changes daily, but we’ve recently loved the cornichon-studded beef tartare and the subtle spins on classics, like lamb wellington or the local asparagus with hollandaise.

Ever since Persimmon relocated their modest East Bay eatery to the East Side of Providence, they have taken their culinary prowess to new heights. The revered restaurant has continuously pushed the boundaries of flavor and community, leaving patrons in awe. With delectable meats, vibrant vegetables, and an eclectic menu that beckons exploration, Persimmon stands tall as one of Providence’s finest dining establishments, if not the entire state of Rhode Island.

Chef Champe Speidel won acclaim for more than a decade in Bristol, where Persimmon got its start. A few years back, he and wife/restaurant co-owner Lisa Speidel moved the restaurant to Providence's East Side. It's hard to even recognize the space that for decades was the bistro Rue de L'Espoir: Everything is light where it once was dark, all cream and gleaming wood and pops of bright persimmon orange, anchored by an open kitchen populated by chefs in whites.

Persimmon is a modern restaurant serving ingredient and technique-driven American cuisine. Chef Champe Speidel combines his unyielding enthusiasm for the craft with a fierce commitment to sourcing the very best ingredients and products from near and afar. The menu changes a little each night to showcase Speidel’s personal culinary vision — and, of course, to keep things novel for our

Persimmon’s regularly rotating drink menu can always be ordered in original form or their neutral counterpart. It simply swaps fixings like jalapeno for mezcal, prune juice for sherry or Lagunitas’ Hoppy Refresher non-sparkling IPA for beer in a shandy, and dresses drinks up in the appropriate flute, low-ball or pint glass. 99 Hope St., Providence, 401-432-7422, persimmonri.com

Persimmon in Providence is an extraordinary establishment where Chef Champe Speidel’s skill and creativity shine in every dish. Here, the emphasis is on modern American cuisine, with each plate artistically presented as if it were a canvas. Their house-made charcuterie, exemplary of meticulous craft, pleasantly surprises diners seeking a uniquely sophisticated experience.

This posh bistro churns out hits like a warm radish salad with radish kimchi, avocado, crème fraîche, EVOO, and braised octopus accompanied by shaved fennel, sweet herbs, dehydrated olive and yellow pepper juice. Don’t let the extensive wine list intimidate—talented staff is there to help you navigate your way to the perfect Oregon pinot noir or French Sancerre.

Persimmon: I had a wonderful meal on my first night in town. Helmed by three-time James Beard semi-finalist Champe Speidel, it is known for its “modern American dishes with global influences.” I really enjoyed the scallops in a creamy sauce with asparagus along with a sweet pea angnolotti pasta with burata, prosciutto, peas and mint. I highly recommend it.

Johnson & Wales-trained and James Beard-nominated Chef Champe Speidel’s Persimmon on Hope Street focuses on modern, technique-driven American cuisine. His refined menu takes locally sourced ingredients and presents them in a thought-provoking manner. Black spaghetti, pan-seared foie gras with duck neck confit and the chocolate tart are all not to be missed.

They've been influenced by Blue Hill in New York, and it's in a renovated, French-inspired diner. Then, 40 minutes south of us is Matunuck Oyster Bar. It started as an oyster farm but now it also has an outdoor oyster bar with great food, including a linguine and clams (loaded with Little Necks, chopped quahogs, and flakes of locally caught fish).

The menu is updated almost every day at Persimmon, a New American fine dining spot run by husband-and-wife team Lisa and Champe Spiedel. Chef-owner Champe is a six-time James Beard finalist (and also a JWU grad!). The sophisticated dishes leverage local ingredients and are plated beautifully.

While the menu changes often based on seasons and availability, there’s not a single bum note here. Persimmon has the best of New England’s farms – from sunchokes and onions to duck and Maine lamb – but is still cozy enough that you can ask what a menu item is without feeling embarrassed.

JWU alum Champe Spiedel ’01 owns Persimmon with his wife Lisa Spiedel. The menu changes slightly each night to showcase Champe Spiedel’s talent and to keep things interesting at Persimmon. Popular menu items include croquettes, black spaghetti with bottarga, and spaghetti bolognese.

99 Hope St, Providence, RI 02906Phone: 401-432-7422 Visit Website. A post shared by Persimmon (@persimmonri). Persimmon is a restaurant on Hope Street in the Fox Point neighborhood, minutes from Brown University.

– Rating: 4.5 / 5 (125 reviews)– Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.0/5)– Type of cuisine: American– Price: $$$$– Address: 99 Hope St, Providence, RI 02906-2027– Read more on Tripadvisor

Brunch at Persimmon is everything you'd expect from chef Champe Speidel. The food is beautiful to look at and twice as delicious. The menu is small but ranges from smoked salmon to a spaghetti Bolognese.

I had very high hopes for Persimmon and it did not disappoint!. Menu is great and very varied, showcasing local and in-season ingredients. Also loved the atmosphere with open kitchen and dim lighting.

Since they offer small plates it makes it especially fun to share at Persimmon. Another rotating menu, you’re always getting the best of the season. Every dish is impeccably prepared and presented.

99 Hope St., Providence, persimmonri.com, has a creative cocktail program run by Kevin O'Connor. Cocktails are available to go in beverage bags. Straws are included by request.

- Rating: 4.4/5 (359 reviews)- Price level: $$$- Address: 99 Hope St. Providence, Rhode Island - Categories: New American, Salad, Seafood- Read more on Yelp

Persimmon: This spot serves some of the tastiest elevated food all meant for sharing and has great wine and cocktails.