Birch was the grand finale for our Providence trip.
Modern American cuisine rooted in classical technique, made from the best of New England's seasonal environment.It is perhaps the smallest restaurant I've ever been in.
There is one horseshoe-shaped table where parties sit, and the servers walk through the middle to serve drinks and dishes.
It is a prixe fixe menu, where you can choose which dish from each course you'd like to have.
There were four courses overall, with a few choices each. We had some homemade bread to enjoy.
The first bite was a gift from the chef that looked like a little plant.
My first dish was "lightly smoked sea robin with brocccoli, cherry blossom, and celery."
Then, I had squid with pole beans, pickled peppers and seaweed. Perhaps my favorite dish of the night.
Then, it was Rhode Island Duck with lettuce, herbs and greens, and fermented husk cherry.
Dessert was a yogurt with golden raspberries and nuts
Then, these little whoopie pies as a chef's gift!