Gracie's is a charming haven for upscale New American dishes, offering a stellar tasting menu and attentive service perfect for special occasions.
"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
"Award-winning restaurant offering a refined dining experience with a tasting menu showcasing local ingredients. Known for its beautiful presentation and curated wine selection." - Pat Doherty
"Fancy multi-course dinner spots are few and far between in Providence, but if you’re looking for a reason to throw down lots of cash for some stunning dishes, Gracie’s is the place to do it. It’s the kind of restaurant where a dish of Point Judith sea scallops is followed by a string of ingredients that leaves a lot to the imagination (i.e. peas, leeks, bacon marmalade, carrot-ginger sauce). Gracie’s is also smack dab in the middle of the theater district, making it a great start to a slightly less expensive Broadway-esque dinner-and-a-show type of evening." - grace kelly
"Fancy multi-course dinner spots are few and far between in Providence, but if you’re looking for a reason to throw down lots of cash for some stunning dishes, Gracie’s is the place to do it. It’s the kind of restaurant where a dish of Point Judith sea scallops is followed by a string of ingredients that leaves a lot to the imagination (i.e. peas, leeks, bacon marmalade, carrot-ginger sauce). Gracie’s is also smack dab in the middle of the theater district, making it a great start to a slightly less expensive Broadway-esque dinner-and-a-show type of evening." - Grace Kelly
"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 five- or seven-course tasting menus, which often include produce grown in the restaurant’s rooftop garden. Pastry chef Leanna Greene, a recent Johnson & Wales graduate, shows off skills beyond her years in desserts such as goat cheesecake with pistachio, rhubarb, and brown sugar ice cream." - Jenna Pelletier
madison Bussiere
Tom Simbron
Eric Ding
Tonya Manzano
Jennifer Letourneau
Meg
Julie's bites
Jiaxi Jin
Thap S.
Daniel D.
Erin M.
Mitch K.
Stephanie T.
Aheli P.
Vivian A.
Katrina W.
Johnny N.
Jenny C.
Julia G.
Alfonso R.
Melissa Y.
Lindsay R.
R.J. P.
Anthony I.
Arthur S.
Tom K.
Alex J.
Caitlin T.
Joseph N.
Jared Z.
Richard T.
Gillian K.
Mike R.
Rose Q.
Leah H.
Monique W.
Paige V.
Steve H.
Mitchel V.
Gillian L.
Meghan B.
Ellen G.
Olivia D.
Lori P.
Calamari C.
Hayden G.
Sean J.
Philip G.
Kersti Y.
Erika M.
Ashley R.
Shoham B.
William C.
Emily L.
Victor W.
Steven F.
Gabrielle H.