Gift Horse

"Chef-owner Benjamin Sukle made a name for himself at his first restaurant, Birch, where he served thoughtful, labor-intensive, New England-by-way-of-Noma dishes. Then came Oberlin, a decorated restaurant featuring local ingredients like just-caught fish that has cultivated a fanbase of locals and tourists alike. However, it is the group’s latest debut, Gift Horse, that everyone can’t stop talking about. The restaurant’s raw bar is a full-throated celebration of Rhode Island’s outstanding oysters, with a variety of options plucked from specific bays along the state’s coastline. Pair the oysters with an ice-cold martini that means business, then work your way through the rest of the South Korean-meets-New England seafood menu led by James Beard-semifinalist chef Sky Haneul Kim. Highlights include a smoked fish dip with puffed nori chips and preserved Calabrian peppers, a warm buttered and smoked scallop roll with cilantro mayo, a crispy stuffed butterfish tartine, and fried pajeon with mussels, squid, scallion, and kimchi." - Erika Adams, Jenna Pelletier

"Cleverly named raw bar offering a lively atmosphere with a variety of fresh shellfish and unique sauces. Known for its horseshoe-shaped bar and colorful decor." - Pat Doherty

"Refreshing isn’t usually what you’re looking for in a lobster bisque—particularly in the dead of New England winter when I first visited Gift Horse. This raw-bar-centric seafood spot, brightened by funky stained glass and emerald green banquettes, has a rotating menu. When on offer, the bisque is an invigorating and refreshing version of the classic. Lobster is a supporting character, not the main act. Instead, a blush-pink broth—silky and luscious—boasts a range of complex flavors: tangy pickled fennel, meaty maitake mushrooms, and hints of zingy ginger completely steal the show." - ByThe Bon Appétit Staff & Contributors

"Gift Horse is a stunning raw bar sibling to Providence gem Oberlin, which shucks Narragansett Bay littlenecks to order, pairing them with kimchi mignonette or fermented green chili hot sauce." - Adam H. Callaghan

"If Gift Horse (the newer, buzzy restaurant from the folks at Oberlin) could be summed up in two words, it would be weird and fishy—and we mean this in the best way possible. A boggle-eyed horse stares out from a stained glass montage above the bar, while the colorful wallpaper creates a dizzying effect in the bathrooms. At the center of it all is the raw bar, a glittering seafood shrine of ice, shellfish, and crustaceans. The Slack Tide tower is a must-order with dainty littlenecks, gently cooked mussels, smoked fish dip and nori chips, crudo speckled with flaky salt, and oysters served with kimchi mignonette. Definitely get the caviar and doughboys—a savory twist on the local, greasy beachside staple. " - grace kelly