Hemenway’s
Old world elegance and ocean fresh flavor.
“From the quality of the product we get from the local vendors that we're sourcing every day to really the level that the staff take with recognizing our guests when they come in the door and make you feel welcome.”
Making for a truly memorable experience.
“I have never been to another restaurant like Hemingway's in my life.”
For a New England classic that’s stood the test of time, you need to find your way to Hemenway’s.
Located in Providence, Hemenway’s Restaurant is a Rhode Island institution the locals have loved for over four decades. Executive Chef Austin Hamilton and his team strive to carry on a legacy known for serving the Ocean State some of the best seafood around.
“It's classic New England coastal food, but it's really just a fundamental establishment of Providence. Our food is kind of a blend of the things that you grew up loving with some modern twists and just some of the freshest seafood you can get.”
The ambience at Hemenway’s is a blend of old world charm and modern touches, with floor-to-ceiling windows boasting panoramic views of the Providence River, a stunning bar serving all of your favorite cocktails, and an elegant dining room good for any occasion.
“Depending on the table you can get, you can kind of get almost any experience you want here, from a nice quiet table in the corner to a lively bar with 60 of your new closest friends.”
And the menu is just as versatile.
“Our food is just a unique blend of New England classics. And modern American cuisine. We have some really simple, elegant, timeless dishes to really well thought out, composed, unique plates.
If you’re at Hemenway’s, ordering a seafood tower is an absolute must. This double decker of deliciousness is loaded with two lobsters, fresh shrimp, carefully sourced oysters, littlenecks, and delicious lump crab.
And if you want to get really indulgent, you can add Alaskan King Crab to the mix.
But if you prefer your shellfish hot, the Oyster’s Hemenway is the app for you- featuring fresh oysters topped with baby spinach, parmesan crumbs, and a luxurious lobster sherry cream.
“You’re gonna get the salt and brine from the oyster while getting a nice creamy texture from our lobster Sherry cream. That really nice, refined, rich flavor of the lobster so it's not overwhelming. And you don’t feel incredibly full.”
Hemenway’s even uses all of that fresh fish in a variety of sushi- including their signature lobster roll.
“We're using fresh, shucked lobster meat. It comes with a naucham aioli and then serve it with a fresh chili crisp. You're gonna get the crunch of the chili crisp. You're gonna get this really nice fish sauce aioli. Each bite is crafted with creaminess, with spice and with a little bit of sweetness and acid.”
The seafood dishes shine right through the entree section of the menu, with offerings like the luxurious Lobster Mac and Cheese. This eye popping, jaw dropping dish features an entire lobster stuffed with fresh cavatappi pasta, smothered in a rich Bechamel with Vermont white cheddar topped with seasoned bread crumbs.
Or go for a classic and order the Baked Stuffed Shrimp- made with a Ritz cracker crab stuffing and served with spring vegetables and smashed potatoes.
If you want some turf with your surf, Hemenways has that too, like this version featuring a tender filet alongside George’s Bank Scallops topped with lump crabmeat and asparagus in a creamy Hollandaise.
“So our Surf and Turf changes all the time. Me and the chef team will tell the servers what we think are our best combination, and then we'll kind of switch it up based upon the best quality products we have.”
But if you prefer to stick just with the turf, the Bourbon Brined Pork Chop is an absolute must. This juicy cut is topped with a rhubarb mostarda and served with spring vegetables and a French inspired bread pudding.
“We took challah bread, added in a caramelized onion demi glace mixture, gruyere cheese and slowly baked that for about an hour. I really thought about like, what are the flavors of French onion soup? Let's put it into one piece of bread pudding.”
And for a dish that brings Alex back to family barbecues, try the Aleppo Half Chicken.
“Our half chicken is brined. in a kombu rosemary brown sugar whiskey brine. We hard press on a flat top so it gets a really crispy skin and then cook it with hot honey, and then place it over house made green goddess, served with a warm Yukon bacon salad. So in my mind this is a summer barbecue dish. I know when I go to the barbecue, I'm gonna want a nice piece of chicken, I'm gonna want my potato salad. And that's kind of like the vibe we went for with it.”
And for an old school dessert, it’s hard to beat Baked Alaska.
“You don't see Baked Alaska as many places. It is a timeless dish where you're taking are two different forms of in house made gelato, wrapping it with a delicate cake. Finished with a housemade meringue. Served table side with some beautiful dark rum that we spoonful over it while it's on fire to char the outside of it. It's one of those dishes that really was invented in the 1800 that just no one does anymore.”
And with dishes that stand the test of time, at such a truly timeless spot, it’s about time for you try Hemenways.
“It's a timeless restaurant in Providence. And then the touches that come with this really elegant food that is coming right out of the waters of Rhode Island, you're just you're really not going to get that anywhere else.”
