In Bizarre Foods Providence, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Providence’s food scene.
ANDREW ZIMMERN PROVIDENCE DISH – Triple Murder Burger
WHAT IS IT?
The Triple Murder Burger is a hefty, indulgent late-night burger that boasts an array of toppings. The preparation process involves toasting the bun, sautéing mushrooms and onions with chopped bacon, and adding three thin beef patties seasoned with a secret spice mixture. The cheese selection is crucial, as a strong cheese can overpower the burger. The toasted bun is then slathered with mayonnaise, topped with lettuce and tomato, and layered with the toppings. To top it off, a fried egg is added as a late-night treat, helping to transition the burger towards breakfast.
WHERE IS IT?
“THE ORIGINAL”Haven Brothers Diner Providence
12 Dorrance St, Providence, RI 02903, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
The Haven Brothers diner, located next to city hall in Providence’s historic downtown, serves a burger designed for late-night cravings. The triple-patty burger is topped with sautéed mushrooms, bacon, cheese, and a fried egg.
ANDREW ZIMMERN PROVIDENCE DISH – Hot Wieners
WHAT IS IT?
Olneyville New York System serves hot wieners with their famous meat sauce made from a special blend of veal and pork. The sauce has a distinct flavor, achieved by browning onions in soybean oil and adding a mixture of spices. The beef is specially ground for the restaurant and cooked for three hours. Hot wieners are assembled by steaming buns, heating wieners on a griddle, and piling on the toppings. Each aficionado has their own way of enjoying these unique hot wieners.
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WHERE IS IT?
Olneyville New York System Restaurant
18 Plainfield St, Providence, RI 02909, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
Olneyville New York System, owned by fourth generation proprietor Greg Stevens, is credited with creating the hot wiener. Originally named after New York wieners which were considered the best at the time, the piping hot steam buns are filled with a blend of veal and pork hot dogs, mustard, a savory beef sauce, fresh diced onions, and celery salt, making them irresistible to customers for decades.
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ANDREW ZIMMERN PROVIDENCE DISH – Stuffies
WHAT IS IT?
Matunuck’s stuffies are quahog shells filled with a flavorful stuffing of clams and sausage. The process begins with fresh quahogs shucked in-house, with some shucked raw to preserve their liquor for the stuffing. To keep up with demand, bags of unshucked quahogs are also steamed to extract the meat while the chef prepares onions, red peppers, and seasoning in butter. Clam juice is then added to simmer with thick breadcrumbs from Texas toast. The bellies are removed from the clams to prevent sand and plankton, and then chopped and mixed with the stuffing. The shells are filled and baked until crispy on top and hot inside.
WHERE IS IT?
Matunuck Oyster Bar
629 Succotash Rd, Wakefield, RI 02879, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
Quahogs are a type of hard shell clam commonly found along the eastern seaboard, and are abundant in Narragansett Bay due to the low salinity of the water. They are a key ingredient in Rhode Island staples such as clam chowder, clam cakes, and, of course, stuffies.
ANDREW ZIMMERN PROVIDENCE DISH – Little Neck Clams
WHAT IS IT?
Little neck clams are the small, young version of quahogs, known for their sweet and tender meat with a unique salty flavor. The clams are kept chilled and alive until they are shucked and ready to be consumed. After opening the shell, the meat can easily be separated and enjoyed traditionally with lemon, cocktail sauce, and fresh horseradish, or with Hemenway’s mignonette sauce consisting of red wine vinegar, shallots, and black pepper.
WHERE IS IT?
Hemenway’s Restaurant
121 S Main St, Providence, RI 02903, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
Expert fish mongers in the Narragansett Bay area know the best spots and times to source seafood. By law, every bag must be labeled with the origin and harvest date. Hemenway’s raw bar staff can shuck up to 600 little necks on a busy day.
DELICIOUS DESTINATIONS PROVIDENCE DISH – Bacalhau
WHAT IS IT?
Natalia sources her cod locally from the North American Salt and Fresh Seafood Market, the only commercial salt cod processor in the US. They import fresh cod from the North Atlantic and Baltic Sea. The fish is butterflied, cleaned, salted, and dried for 4-6 days. Before cooking, the cod needs to be desalted by submerging in water for 2 days, with the water changed every 2 hours. The chef’s signature dish is Bacalhau on the grill, with salt cods cooked in onions, garlic, and olive oil and served with boiled potatoes. The cod is cooked for 40-50 minutes, and onions and garlic take the center stage in the dish. The boiled potatoes are transformed by the olive oil and aromatics, and a slice of house-ground red fingerling pepper adds a spicy kick.
WHERE IS IT?
O Dinis
579 Warren Ave, East Providence, RI 02914, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
O Dinis is a small storefront that has become a home away from home for a large number of Portuguese immigrants from the Azores, Cape Verde, and other Portuguese strongholds in East Providence. In the kitchen and dining room, you’re just as likely to hear Portuguese as English. Portuguese people have been eating salt cod for centuries, and the fishermen used to salt and dry their catch to preserve it without refrigeration. Today, cod is still salted and dried, and the process enhances the flavor and texture of the fish.
DELICIOUS DESTINATIONS PROVIDENCE DISH – Grilled Pizza
WHAT IS IT?
Al Forno’s grilled pizza dough is made with standard ingredients of flour, water, yeast, and salt, and cut into small balls before being coated in olive oil to prevent sticking and create a crispy crust. Their signature Margherita pizza uses a Neapolitan-style recipe with Pompadori sauce, cheese, olive oil, and herbs. The sauce is a simmered blend of chopped garlic, ground olive oil, extra virgin olive oil, white wine, and freshly peeled plum tomatoes. After being pulled into shape, the dough is grilled for less than 3 minutes, with the cheese being added first, followed by a light amount of sauce and additional olive oil.
WHERE IS IT?
Al Forno Restaurant
577 S Water St, Providence, RI 02903, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
Al Forno restaurant is known for creating a wood-grilled version of the classic Italian pizza that is challenging to replicate. The thin crust, perfect balance of toppings, and slightly charred flavor require skillful mastery. The Al Forno chef learned the technique from the restaurant’s owners, who invented it in the 1980s as a way to recreate the wood-fired oven cooking of Italy using their kitchen grill.
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DELICIOUS DESTINATIONS PROVIDENCE DISH – Scungilli Salad
WHAT IS IT?
The Scungilli salad is a delightful blend of tender sea snails, fresh vegetables, and tangy vinaigrette. To prepare the snails, they are steamed for 40 minutes and thoroughly cleaned to ensure a fresh and sweet taste. The cooked meat is then thinly sliced and marinated in garlic, Italian spices, vegetable oil, and a special red wine vinegar dressing. Just before serving, chopped red and green peppers, carrots, and red onions are added for a symphony of flavors in this delicious salad.
WHERE IS IT?
Champlin’s Seafood
256 Great Island Rd, Narragansett, RI 02882, United States
Providence, United States
NOTES – DELICIOUS DESTINATIONS PROVIDENCE
Champlin’s scungilli salad, made with Italian sea snails also known as conk or welk, is a favorite among Italians. Although home cooks typically reserve it for special occasions due to the time-consuming preparation, Champlin’s makes it a daily delight.
DELICIOUS DESTINATIONS PROVIDENCE DISH – Rhode Island Clam Chowder
WHAT IS IT?
The quahog, also known as a chowder clam, is the star ingredient in this soup. The chef has shucked thousands of bushels to extract its meat, which releases the second most important ingredient: clam juice. Supporting the quahog are smoked bacon, onions, and potatoes. The bacon is rendered on low heat, and chopped onions and diced potatoes are added to the clam juice. Ground clam meat is then added, creating a simple yet distinct combination of flavors.
WHERE IS IT?
Flo’s Clam Shack
4 Wave Ave, Middletown, RI 02842, United States
Providence, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS PROVIDENCE
Rhode Island clam chowder is a hearty and flavorful dish that stands out from Manhattan’s red chowder and New England’s creamy version. Despite its clear appearance, the chowder is thick and filled with clams, bacon, and potatoes. It is a popular menu item at the state’s numerous clam shacks.
BIZARRE FOODS DELICIOUS DESTINATIONS PROVIDENCE DISH – Johnny Cakes
WHAT IS IT?
Jigger’s johnny cakes are a classic Rhode Island dish, made with cornmeal batter and grilled to perfection. Kenyon’s Grist Mill, the oldest grist mill in the US, provides the extra fine white cornmeal mixed with salt and sugar for consistency. The batter is poured into boiling water, stirred until it resembles mashed potatoes, and then cooked on a buttered griddle for about 20 minutes for the perfect balance of soft insides and crispy outsides. Customers enjoy them in their own preferred way.
WHERE IS IT?
Jigger’s Diner
145 Main St, East Greenwich, RI 02818, United States
Providence, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS PROVIDENCE
Flat cornmeal cakes were originally created by Native Americans, who would make them and take them on long trips. When the pilgrims arrived, they also began making and packing the cakes for their own journeys.
BIZARRE FOODS DELICIOUS DESTINATIONS PROVIDENCE DISH – Coffee Milk And Awful Awful Milkshake
WHAT IS IT?
Coffee milk is a cold, sweet, and caffeinated drink prepared by mixing milk with premade coffee to order. It is a beloved beverage in Rhode Island, where children start drinking it at a young age, perhaps contributing to the state’s fondness for coffee-flavored treats. The Awful Awful, a popular window walk-up item, consists of three scoops of vanilla ice cream and three ounces of coffee syrup blended with milk to achieve the perfect thickness. Despite its name, customers enjoy sipping on this thick, frosty delight with a straw.
WHERE IS IT?
Newport Creamery
673 Smith St, Providence, RI 02908, United States
Providence, United States
NOTES – ANDREW ZIMMERN BIZARRE FOODS PROVIDENCE
Coffee milk’s origins can be traced back to Italian immigrants who arrived in Rhode Island in the 1800s. To encourage their children to drink milk, they made a syrup from coffee and sugar to mix in. Today, the recipe for coffee milk remains straightforward and tasty, with a mixture of milk and premade coffee-flavored syrup.
