This chic New American cafe boasts a cozy vibe and an open kitchen, serving up seasonal small plates like pasta and fresh fish, perfect for brunch or dinner.
"Serves creative dishes with a focus on fresh fish, set in a stunning venue. Known for its wood-roasted striped bass and unique wine selection." - Pat Doherty
"If you’re a local, Oberlin is the place to take your artsy friends from New York for dinner when you want to show them that Providence is chic and has good food, too. It’s tucked away in the heart of downtown with an attentive waitstaff that’s happy to help if you’re stuck between dishes or don’t know which sake to order. Sit at the bar if dining solo, or grab a table outside when it’s nice out and order a little bit of everything, including some rotating crudos or any other seafood plates. Don’t miss the creamy salt cod brandade with herbs and grilled housemade country bread. They’re also behind the raw bar Gift Horse." - grace kelly
"If you’re a local, Oberlin is the place to take your artsy friends from New York for dinner when you want to show them that Providence is chic and has good food, too. It’s tucked away in the heart of downtown with an attentive waitstaff that’s happy to help if you’re stuck between dishes or don’t know which sake to order. Sit at the bar if dining solo, or grab a table outside when it’s nice out and order a little bit of everything, including some rotating crudos or any other seafood plates. Don’t miss the creamy salt cod brandade with herbs and grilled housemade country bread. They’re also behind the raw bar Gift Horse. photo credit: Grace Kelly" - Grace Kelly
"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. That restaurant closed during the pandemic, but the chef is still at work with Rhode Island seafood and produce at his more casual second restaurant (as well as his new raw bar, Gift Horse). Oberlin’s menu centers around hand-crafted pasta and just-caught local fish, such as fluke and scup. They’re sliced raw and garnished minimally with a sprinkle of salt and a drizzle of olive oil, or served whole, grilled or roasted. Sukle’s dishes are designed for sharing, so you’ll want to round out your order with a veg (try the Tokyo turnip Caesar) and a seasonal pasta, like summertime’s lumache with sweet corn, lonza, shishitos, and mint. Oberlin recently moved to a new location a stone’s throw away from its original spot, and Sukle teamed up with co-owner and wine pro Bethany Caliaro to open Gift Horse next door." - Jenna Pelletier
