Statesman pays homage to the classic American taverns that resided in towns such as Bristol over the past 250 years. Government officials, politicians, as well as businessmen and women often used these taverns to make decisions that helped shape the history of America. We aim to keep that tradition alive and well by creating a tavern that provides warm hospitality, paired with wholesome food and drink and some modern influence.
Helmed by Chef Chris Kleyla, the kitchen celebrates the bounty of some of the most talented growers, farmers, and fishermen in New England and beyond. Our ingredient-driven cuisine of heirloom vegetables and grains paired with responsibly raised meat, poultry and fresh caught fish highlight the ever changing cuisine we serve.
The bar at Statesman echoes the same attention to detail towards creating a carefully crafted drink.
It starts with the ice. We hand carve giant ice blocks into various sizes to compliment each cocktail on the menu. This step ensures that our drinks keep their integrity throughout your evening by slowing dilution. Fresh juices, homemade bitters and syrups, as well as infused spirits create truly unique cocktails that pair beautifully with our food.
Our style of hospitality is simple, if we can make you feel happier than when you came in, we have done our job. It's that simple, and it's that hard.
31 State Street
Bristol, RI 02809
Tues - Wed 5p–9p
Thurs - Sat 5p–10p Sunday Brunch 10a-2p
As you are.
P R I V A T E E V E N T S
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We're big believers in the idea that food brings people together. So with that, we have released our new family style supper menu running Tuesday through Thursday at Statesman. We have a limited amount of these each night so we suggest reservations in advance.
We kick off the week on Tuesday's with Chicken night, a whole brined Baffoni's chicken roasted to order accompanied by whipped sweet potatoes, a kale and quinoa salad, buttermilk biscuits, mustard gravy, and scallion salsa verde.
Wednesday is Steak night. Our 28 oz ribeye for two comes with onion rings, brussel sprouts, confit fingerling potatoes, a field green salad, and homemade naan.
Thursdays are for fish. We flash fry whole Acadia red fish and serve it with coconut rice, saffron Rhode Island clams and mussels, radish and apple salad. Our fish options will change each week depending on what is coming off the boats.