"Since Ellen Gracyalny opened Gracie’s in 1998, her romantic and refined restaurant has been one of Providence’s top spots for a special occasion meal. Try executive chef Matthew Varga’s seasonal five- or seven-course tasting menus, which often include produce grown in the restaurant’s rooftop garden. The evening’s menu might include foie gras with vanilla pain perdu (French toast) and concord grape preserves or a Rhode Island monkfish stew." - Erika Adams, Jenna Pelletier
