Food a·fi·ci·o·na·do




Biscuit Love- Oh my… I have so much love for Biscuit Love! The restaurant is a humble storefront in a quiet neighborhood. You pay for your food in the front and go to your table; this ensures your food coming quickly, especially on busy mornings. But, even if there was a wait, it is sooooo worth it! Their biscuits and fried chicken are out of this world.



Edley’s BBQ- Let me start by saying I am a HUGE bbq fan. However, I live in South Florida so it’s hard to come by good, authentic southern food .I have tried my fair share of different bbq restaurants, but Edley’s by far has to be my favorite. The restaurant has a casual atmosphere with upscale flavors.


Another Broken Egg Cafe- Walking into the café I wasn’t expecting much. It started as a local restaurant, but has now blown up into a growing chain. However, after trying the food my perspective totally changed. Everything was so fresh and flavorful. Btw, the biscuit beignets (pictured above) are a need-to-order item!


Sprinkles- There is currently a lot of hype associated with the name Sprinkles Cupcakes. It’s totally worth it though. I mean c’mon you get your cupcakes out of an ATM. Yes, you heard it; the transaction to buy a cupcake is exactly like withdrawing money out of an ATM. If that isn’t enough to convince you, then just stare at that meringue frosting above for a few minutes!



Siena- Located in the heart of Federal Hill stands the number 1 restaurant in Providence. This is for good reason of course! From giant meatballs to delicious clams, they have it all. They blend traditional Italian and modern American into a beautiful marriage.


Al Forno- Again this is one of the many great Italian restaurants in Providence. This one is known for their misshaped thin crust pizzas. My personal favorite is the tuscan kale pesto pizza! Make sure to bring a friend, because the portions are huge!


Olga’s Cup and Saucer- If you’re looking for a great weekend brunch, then Olga’s is the place for you! The owner is a graduate from the local culinary institute, Johnson & Wales. He has taken a concept from his family farm and turned it into a restaurant and bakery.