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#61 joethefoodie

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Posted 04 October 2017 - 03:06 PM

Oberlin reviewed in the grey lady.

 

Fish isn’t the only thing on the menu here, but there is a lot of it, and the ways Mr. Sukle uses it illustrate the exploration of local ingredients that makes Oberlin the most rewarding new restaurant I know of in Southern New England.

 



#62 Wilfrid

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Posted 04 October 2017 - 06:30 PM

And attention paid to Birch, where the best dishes I had featured local seafood.



#63 joethefoodie

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Posted 15 March 2018 - 02:52 PM

Heading back to Providence this weekend; we were going to stay at the Biltmore, but since it's evidently haunted, that is not happening (don't ask, don't tell).

 

Birthday dinner Monday night (for Significant Eater); debating Birch or something else - like what's a really great Italian maybe?



#64 greenspace

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Posted 15 March 2018 - 09:04 PM

Don't  with the italian. Go to fortnight, drink some wine.


------------------------------

 

“We wanted a higher level of culinary discourse”

 

"I was much further out than you thought

And not waving but drowning."


#65 joethefoodie

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Posted 16 March 2018 - 11:17 AM

Don't  with the italian. Go to fortnight, drink some wine.

Thanks for the heads up - I certainly didn't know this place. 

 

But I think for her b'day dinner, we'll go to Birch; I don't think my wife is that big on places that focus on eliminating food waste. Though heaven knows I try to do that at home! Maybe we'll go the night before.

 

From their website:

 

Food at Fortnight is focused on elimating food waste which is endemic is the restaurant industry. When you come to Fortnight expect to see a constantly changing menu focused on foods like pickles, braises, rillettes, smokes, cures, brines, soups, stews, and ferments that get better with time. It's also a wine bar, so there's cheese, bread, olive oil, olives, charchuterie. It's also a bar, so there's bar nuts.

     

#66 Abbylovi

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Posted 16 March 2018 - 12:10 PM

The last time I went to Providence a bartender recommended Fortnight. Im very curious so please report back if you go.
It is better to have beans and bacon in peace than cakes and ale in fear.

#67 Daniel

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Posted 16 March 2018 - 02:25 PM

We stay here at it's a really lovely place. 

 

https://www.airbnb.c..., United States


Ason, I keep planets in orbit.

#68 Wilfrid

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Posted 16 March 2018 - 06:45 PM

Hoping my daughter might accept a college offer in Providence, as I like visiting.  :)



#69 joethefoodie

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Posted 16 March 2018 - 08:34 PM

We stay here at it's a really lovely place. 

 

https://www.airbnb.c..., United States

I'm surprised you don't stay in the haunted hotel. 

 

But seriously, I have no choice or say in the matter.



#70 Suzanne F

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Posted 17 March 2018 - 07:02 PM

Heading back to Providence this weekend; we were going to stay at the Biltmore, but since it's evidently haunted, that is not happening (don't ask, don't tell).

 

<snip>

 

Sounds like a fun place to me. You don't want nude waitresses?


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

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#71 joethefoodie

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Posted 18 March 2018 - 02:16 PM

 

Heading back to Providence this weekend; we were going to stay at the Biltmore, but since it's evidently haunted, that is not happening (don't ask, don't tell).

 

<snip>

 

Sounds like a fun place to me. You don't want nude waitresses?

 

Oh, I want them. 

 

But, as stated previously, it's not up to me.



#72 Daniel

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Posted 19 March 2018 - 01:56 PM

 

We stay here at it's a really lovely place. 

 

https://www.airbnb.c..., United States

I'm surprised you don't stay in the haunted hotel. 

 

But seriously, I have no choice or say in the matter.

 

 

Well, that may be a fun surprise for Miss K, if we have a reason to go back! 


Ason, I keep planets in orbit.

#73 joethefoodie

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Posted 19 March 2018 - 02:07 PM

Oberlin satisfied last night.  One of the two pastas we ordered wasn't up to snuff; the whole wheat one, with rock crab, was a little mushy. But the spaghetti-ish cacio e pepe was done well.

 

But otherwise, our meal was a fine one.  Great brandade and a fine cranberry bean dip to start.  Those two pastas.  And then a whole John Dory, cooked just right, was delicious.