It’s no coincidence that Gracie’s is the choice for my very first post. It’s the place where, amidst their magical star decor and “wish it, dream it, do it” attitude, that Flight Attendant Foodie was born. My first time eating at Gracie’s was on a layover in July of 2014. I went to college in Providence, graduating from Johnson & Wales University, so am always happy to fly trips with Providence layovers. Providence holds a special place in my heart. As I sat in Gracie’s, enjoying every ounce of everything, I kept thinking to myself, for the umpteenth time, how lucky I was to be able to enjoy such amazing restaurants, just about every week, in different cities. As usual, I reached for my phone to check in and post a pic on my personal facebook, when it came to me. Why not start something on a larger scale, as a central place for people to read about all of these great finds. And so, here goes, Flight Attendant Foodie’s first review.
Gracie’s is, by far, one of my most favorite restaurants EVER. I was fortunate enough to eat there again this past December. They take such enormous pride in every single detail. From the inspirational quotes on their dinnerware, the cozy seating and star decor, the impeccable service, to the well thought out seasonal cocktail and food menus, everything at Gracie’s is sheer perfection.
On this visit, after much deliberation over the seasonal cocktail menu – all the drinks sounded delicious – I chose a whiskey cocktail called “Fall by the Wayside.” It was a blend of Bully Boy aged whiskey, Monteverdi Nocino walnut liqueur, Golden Falernum 36 and Cardamaro, and wow, it was good. I was quickly presented with a complimentary sweet potato and mushroom starter from the chef – I love when restaurants do this!
Next up was a choice of five different breads from the bread basket, so perfectly presented. I went with the honey glazed beer bread and olive baguette. Both were amazing. Served with the bread, of course, was the softest, creamiest butter that spread oh so perfectly.
I chose a carrot and turnip appetizer with a hazelnut romesco sauce, dukkah ( a spice blend of nuts and seeds), labneh (Lebanese cheese made from yogurt), and garden fresh cilantro. Gracie’s uses locally sourced ingredients from farms, artisans and purveyors. It makes such a unique difference and is evident in every bite. It’s hard to describe the delicious combination of flavors in this appetizer. I just kept saying to myself, mmmmm, this is so good.
The next special touch from Gracie’s was an intermezzo of lemon sorbet. Creamy, refreshing and perfectly timed. Another dainty and beautiful presentation in and of itself.
For my main course I chose the Atlantic halibut with roasted beets, cipollini onions, yogurt, fennel and mustards. I was in awe of the beauty of this dish when it arrived. It truly was a work of art. The edible mustards and fennel ribbons were so carefully placed! My halibut, I think you can guess, was cooked to perfection. White, dense, creamy and flaky all at the same time.
I enjoyed a glass of white wine with my halibut from Gracie’s interesting wine list. I chose a Rhode Island white, Verde Vineyards Cayuga, after my server, Bryan, told me Verde was owned and operated by a farmer who is really passionate about winemaking and only makes about 50 cases per year!
I only eat dessert if it is something truly special. The dark chocolate bread pudding complete with fig jam, candied chestnuts, sour cherries and eggnog ice cream was just that. What more can I say?
Just when I thought my experience at Gracie’s was over, along came the finishing touch, two complimentary macarons – delicate and delicious. I must give a shout out to my server, Bryan, and his assistant, Anat, who made my experience all the better with the great service and attention they showed me. They both took so much pride in working at Gracie’s.
Thank you, thank you, thank you Gracie’s, for the inspiration, your incredible dedication to every magical detail, and your “wish it, dream it, do it” attitude. I will continue to follow my dreams! And can’t wait to get back to Providence.