Providence Wine Bar

The sun is out and this beautiful Sauvignon Blanc from the Alto Adige is showing freshly cut hay, lemon peel and ripe peach.

Grab a cold one on your way to or way home from tonight!

Stop in and cool off with a glass of Lafrea. This delicious white is made in Piedmont by from 100% Vermentino grapes and shows honeydew, nectarine and great minerality.

This Austrian rosé of zweigelt by Christina Netzl is 100% organically farmed and naturally made. It's an absolute summer blockbuster with blood orange and tart cherry on the palate.

It's the perfect night for our Tuna Ceviche. With cucumbers, lime, soy, hoisin, house chili crisp and toasted ciabatta

In the mood for something sweet? Try our Tiramisu

Come cool off tonight with Sydney, Stephen and our Watermelon and Feta with quick cured red onions and fresh herbs.

Our Roasted Beets with citrus whipped Ricotta, toasted Hazelnuts and Truffled Honey

Stop in for the "Taste of Spain" board that features: sliced Jamon Iberico Bellota (acorn fed), Chorizo from the same Jamon, Manchego cheese, Marcona almonds, olives and breads.

We were so young! It's been 10 years since we opened our doors. My goal was to make a place that was an extension of our family...and serve good food. If you brunched with us in the early years Nicole would be in the office with the kids so I could see them on the turn before dinner. It's time to be the dad that doesn't miss every game and be the husband that takes his wife on a date. I have been truly blessed for the 22 years I've been cooking in Providence and I am so grateful that you all have let the Salted Slate be a part of your lives for the last 10 years. Thank you. Our last service will be Friday May 31. Until then it's business as usual.

Happy Mother's Day to all the amazing women Momming hard out there. Thank you for everything you give us!

New to the menu Citrus Ricotta Ravioli with fennel cream, pea, and crispy pancetta

Ladies and Gentlemen, the Key Lime Fizz has entered the chat: House Vanilla Vodka, Pineapple, Lime, Hazelnut, Sprite, Zest

Join us all weekend for our nod to Saint Patrick with our Irish Goodnight: our cold brew martini made with a healthy dose of and topped with a sweetened Chantilly cream.

It feels Poutine-ish out there today. We've got 2 Sunnies with Cheddar, Chourico and Spinach with a Roasted Chicken Gravy

New Cavatelli starting tonight. With shrimp, charred tomatoes and onion, herbs, Parm and a basil and corn coulis.

Our Valentines Week Scallop Crudo...and the process of making a post 😂😂. With beets, cured carrots, cara cara vinaigrette and dill.

What a great night last night. Happy Valentine's Week everyone! We'll be running these specials through Saturday: Grilled NY Strip with butter poached Creamer Potatoes, braised Shiitakes and Basil Pesto.

Wayland Square Snow Party Alert!! Put your boots on and come see me at .winebar tonight. I've got Savory and Sweet Grazing Boxes, House Made Chips and Spiced Nuts, Bavarian Soft Pretzels with Beer Cheese and I swiped the oven from to do some Billy Manzo Pizza pizzas. 5:30 open time today. I hope to see you there!

A little espresso, a little .group chocolate, a little a little rum and a little Chantilly cream to beat the cold this morning!

Up next in our Restaurant Week Starter lineup: Prosciutto and Burrata on griddled focaccia with fig and a drizzle of Greek Extra Virgin

Providence Restaurant Weeks starts tonight for us in Wayland Square with . Start your experience with our Ricotta Cavatelli with pancetta, spinach, garlic and Parmesan

The Canadian Bacon, Egg, and Cheese Bagel ... we need fuel for today!

The snow is falling and we're getting ready for Brunch at 11:00. Shovel those steps and come on by!

Join us Sunday for our New Years Eve day graze with brunch specials all morning and afternoon. Then ring in the New Year with us at starting at 8:00pm.

You've been entertaining all weekend. It's time for a break. Join Holly at .winebar tonight for half off all of our wines!

Happy Christmas Eve! Join us for Christmas Eve Brunch today from 11-2. We've whipped up som Egg Nog French Toast and a Cottage Bacon Croque.