New Rivers occupies the historic Cogdon and Carpenter Iron Merchant warehouse on Steeple Street in Downtown Providence, founded in 1990. Beau and Elizabeth Vestal now run the restaurant: Beau joined the kitchen in 2000, Elizabeth joined in 2009, and the two married and purchased New Rivers in 2012, with Beau at the stoves and Elizabeth overseeing the front of house.
The kitchen has been a forerunner in the region's farm-to-table movement, drawing on local farms, dairies, fisheries, wineries, and breweries for a seasonal bistro menu. A charcuterie program and house-made pastas run alongside a philosophy centered on scratch cooking and traditional technique.
Regulars point to the pork chop as a standout entree, alongside fresh seafood and oysters, with a kitchen known for its attention to detail and a focus on local ingredients. Service has developed a reputation for being accommodating.
The restaurant has drawn James Beard Foundation recognition for Best Chef on multiple occasions, including finalist honors in 1997 and semifinalist honors in 2008, 2009, and 2010.
The kitchen has been a forerunner in the region's farm-to-table movement, drawing on local farms, dairies, fisheries, wineries, and breweries for a seasonal bistro menu. A charcuterie program and house-made pastas run alongside a philosophy centered on scratch cooking and traditional technique.
Regulars point to the pork chop as a standout entree, alongside fresh seafood and oysters, with a kitchen known for its attention to detail and a focus on local ingredients. Service has developed a reputation for being accommodating.
The restaurant has drawn James Beard Foundation recognition for Best Chef on multiple occasions, including finalist honors in 1997 and semifinalist honors in 2008, 2009, and 2010.