Track 15
Train stations, food, and communal tables really bring people together. Maybe that’s why I feel so at home at Track 15 in Providence, Rhode Island. This is right in the heart of downtown Providence — you can even see the State House through the window. Chris Marsella is the owner and your conductor of food, drinks, and culture.
So when you come to Track 15, you’ve got pizza, Italian, Middle Eastern, Indian, fried fish, a raw bar, and the best of New England seafood. There’s also Mexican, plus a little bit of everything from lunch to dinner to desserts. It’s more than just food — it’s an experience. You can taste all the cuisine Rhode Island has to offer under one roof.
This building was originally a very busy train station built back in 1898, and the goal was to maintain the integrity of the original structure. “Our goal was something subtle that made people understand, both visitors and residents alike, that this was once one of the busiest train stations in the country for close to 100 years. So to be able to nod to that while also bringing people together through food, drink, and culture was not only fun and challenging, but something we’re really proud of.”
Rhode Island is justifiably proud of its seafood, and Dune Brothers does what they call pier-to-plate. Their hot lobster roll leans into the Connecticut-style preparation — loaded with lobster, butter, and Old Bay seasoning on a toasted brioche roll, served with Cape Cod potato chips on the side.
The fish sandwich is massive — a huge piece of fried fish, coated in kettle chip crust, topped with tartar sauce, coleslaw, and a thin fried slice of cheddar cheese. It’s so big it’s almost hard to tackle in one bite.
The husband-and-wife team behind Tolia calls it Turkish food, though it really represents the broader cuisine of the region. Their kitchen setup is incredibly elaborate for a food hall, with multiple pieces of specialized equipment to bring out authentic flavors.
The beef and lamb shawarma cooks on a rotating grill, allowing the meat to marinate and roast in its own juices. A separate rotating oven bakes fresh pita, while a charcoal oven handles the chicken kebabs. The chicken thighs come off that charcoal with incredible flavor, served with rice pilaf and garlic sauce.
The owners of Little Chaska bring serious culinary credentials, along with experience from other restaurants and cookbooks, making them a strong addition to the lineup. If you’ve never had Indian food before, naan is a great place to start — especially garlic naan, brushed with butter and baked in a clay oven.
Every culture has its version of a dumpling, and in Tibet they’re called momos. These are filled with chicken, steamed, and served with tomato chutney. Another standout dish is chicken biryani — marinated chicken layered with yogurt, basmati rice, saffron, and barberries, creating a deeply aromatic and flavorful dish.
One of my favorite food trends is chefs elevating the burger. There There specializes in smash burgers, with a perfect sear on the patties. This version comes with two patties, American cheese, royale sauce, smoked bacon, and a sesame seed bun that’s toasted in a toaster for extra crunch.
Dolores is a mother-and-son operation focusing on the cuisine of southern Mexico. Their tacos are made with fresh tortillas pressed by hand every day right in front of guests. The ribeye taco, in particular, stands out with grilled steak, onions, peppers, and salsa.
“One of the things Track 15 does really well is authenticity. It’s the passion behind what the chefs are doing, and the passion the team brings every day to the space and to the customers. Food really does bring people together.”
If you want to jump on board the food hall train, Track 15 in Providence, Rhode Island is the stop to make. Okay — I promised I’d try the fish sandwich… here goes.
