Family style suppers coming to Statesman

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. To reserve yours, please call the restaurant at 401-396-5115. 


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. 

See you soon!

Bully Boy Distillers Cocktail Dinner

Join us tomorrow night as we welcome our friends from Bully Boy for a four course paired cocktail dinner. Reservations are required and we still have a few spots left. Please call the restaurant to reserve your spot.  Here is a sneak peak of the food menu we have designed for the night. 

Course One

Smoked Pollock Brandade w/ toasted baguette, saffron, fine herbs, radishes


bully boy estate gin, angostura bitters, velvet falernum, fresh lemon

Course Two

Fried Red and Golden Beets w/ Kewpie Mayo, Parsley, Mint, Red Onion


bully boy american straight whiskey, cocchi americano, ginger-cacao syrup, habanero shrub, mole bitter

Course Three

BBQ Pork and Baked Sea Island Red Peas w/ sauerkraut, boiled cider


bully boy white whiskey, coriander syrup, celery shrub, burlesque bitters

Course Four

Pina Colada shortcakes, toasted coconut biscuit, brown sugar roasted pineapple. Bully Boy Boston sauce


bully boy boston rum, banana liqueur, orgeat, pineapple juice, lemon, min


Sons of Liberty Cocktail Dinner

Course One

Scallop Crudo w/ preserved lemon, buttermilk, crispy kalettes, apples

Paired with

Tavern Negroni

Sons of Liberty True Born gin, compari, dolan unaged sweet vermouth

Course Two

Smoke Roasted Carrot Soup w/ peekytoe crab, sweet smoked paprika

Paired with

Carrot Uprising

Sons of Liberty Uprising whiskey, carrot and cinnamon syrup, lemon juice, Jerry Thomas bitters

Course Three

Braised Beef Cheek with tater tots, Great Hill Blue Cheese, bordelaise sauce

Paired with

Battle Cry Old Fashioned

Sons of Liberty Battle Cry whiskey, Montenegro, aromatic bitters

Course Four

Whiskey Soaked Cherry and Apple Crostada w/ whiskey anglaise

Paired wit

Gala Apple Chai Sour

Sons of Liberty Gala Apple whiskey, grand tend cranberry liqueur, egg white, chai syrup, lemon juice


This event is sold out, however we are open from 5 - 7 pm tonight for regular service. 

Looking for more information on our cocktail dinner series? Subscribe to our newsletter here 

Our next event is with Bully Boy Distillers from Boston on January 19th from 7 - 9 pm. It is $50 per person and includes a spread similar to the one mentioned above. Will and his crew will be coming down for a night of local food and drinks showcasing their incredible line up of craft spirits. Call the restaurant for reservations. 

Pickling + Fermenting Tips from Statesman + Chomp

Have some left over veggies lying around from your summer BBQs? Pickling is a tasty way to preserve them and enjoy them in the cold months. The art of pickling dates back to 2030 BC in India where cucumbers originated and first became pickles. The technique spread around the world, and was especially used in New England by farmers who would ferment their excess  crops so they would have food for the winter.

All that is needed is a simple saltwater mixture or acidic liquid such as vinegar, and a little bit of time. Kosher or pickling salt helps to draw out moisture in the vegetables. Natural sugars in the food turn into lactic acid when the salt water develops lactic microbial organisms. The lactic acid makes the liquid or brine very acidic, protecting the food from any bad bacteria. Pickling can be done in vessels of plastic or glass such as clean quart containers or mason jars.

A vinegar solution, with your spices of choice, is best for making “quick pickles” as the acidity is already present and works on the produce faster. Quick pickles happen best when the fruits or vegetables are cleaned and sliced thin. They will only have to sit in the brine for several hours.

A longer pickling process which leads to the actual lactic acid production and fermentation is what produces foods like dill pickles, kim chi, and sauerkraut. When left in the brine for several weeks, the veggies turn a yellowish color.  

The pickle plate at Statesman Tavern consists of fresh, seasonal veggies. Most recently, we served up the following:

Green beans in white vinegar, bay leaf, salt, sugar, and yellow onion.

Red and golden beets in red wine vinegar, white wine vinegar, salt, and sugar.

Jalapenos in apple cider vinegar, onion, garlic, salt, sugar, black peppercorn, and bay leaf.
At Chomp, our signature pickles used to make Frickles and top off the House Burger sit in a brine consisting of:

Water, white vinegar, sugar, salt, black peppercorn, dill, garlic, chili flake, and coriander.

Whether you are stocking your fridge for the winter or just experimenting, pickling is one technique that will transform your fruits and vegetables into a new delicious treat. Now that you know the basics, try to recreate one of our brines or get creative with your own!

Statesman featured in Providence Monthly's 10 Must Try New Restaurants


10 Must-Try New Restaurants

Grab a fork and dig into some of the newest, tastiest restaurants in the state

Posted August 9, 2016

In their recent move from Bristol to Providence, Persimmon not only got a bigger interior but also an even bigger menu. Enjoy award-winning dishes of bouillabaisse, gnocchi, fish or lamb in preparations that change with the seasons.99 Hope Street, Providence. 401-432-7422,

Massimo’s Chef Joe takes on contemporary dishes from all over Italy and preps them perfectly for Rhode Island, like their signature Fettuccine alla Carbonara and Fig and Gorgonzola Pizza. Their wines even come from small boutique Italian wineries, and can’t be found anywhere else locally. 134 Atwells Avenue, Providence. 401-273-0650,

The Slow Rhode
Good things come in small packages, and that includes dinner. Inspired by Southern cuisine, The Slow Rhode specializes in smaller dishes that are bursting with flavor and are easy to share, like their Crawfish Beignets or their seriously spicy Hot Fried Chicken. 425 West Fountain Street,

Frankie’s Italian Bistro
If you think Federal Hill has the market cornered on Italian food then you clearly haven’t been to Frankie’s in North Kingstown yet. From the same owners at Pat’s Italian in Johnston, Frankie’s serves up home style Italian just like mama used to make. And like mama, they’ve got a few culinary tricks up their sleeve. 1051 Ten Rod Road, North Kingstown. 401-295-2500,

Wara Wara
Besides a scrumptious palette of ramen and curries, make sure you try out a traditional Japanese breakfast or an Okonomiyaki, a Japanese savory pancake with all kinds of seafood in it. And for dessert, you can’t go wrong with a Green Tea Molten Lava Cake. 776 Hope Street, Providence. 401-831-9272,

Statesman Tavern
Paying homage to the centuries-old tavern tradition in Bristol, Statesman Tavern is a welcoming abode that’s all about hospitality. Their comfort food is adventurous – which sounds like an oxymoron, but makes sense once you sink your teeth into some Butter Poached Monkfish or a classic Bacon Double Cheeseburger. 31 State Street, Bristol. 401-396-5115,

Post Office Cafe
The new Post Office Café is better than ever. Consider the Duck Fat Popped Popcorn, or the crispy Point Judith Calamari, Federal Hill style. The funky cocktails are also a must-try, especially the green apple cinnamon bourbon. 11 Main Street, East Greenwich. 401-885-4444,

Mary Murphy’s
Mary Murphy’s is your neighborhood Irish pub that, according to their menu, “came about over many pints.” Modern, ambient atmosphere, generous portions of classic Irish dishes and a huge draft beer selection make this pub the perfect place to enjoy many pints. 333 Main Street, Wakefield. 401-788-9400,

Winner Winner
You can’t go wrong with chicken, and Winner Winner is all about chicken: fried chicken, rotisserie chicken, chicken tenders and more. They’ve got seasonal sides as well, and they’re a BYOB establishment. What more could you ask for? 677 Thames Street, Newport. 401-848-2449, 

We love our Italian food here in Rhode Island, and Avvio is another great option for anyone craving great Italian dishes. Made using fresh New England ingredients, their Neapolitan pizzas, mouth-watering pasta and wood-fired grilled steaks and seafood are to die for. 90 Hillside Road, Cranston. 401-942-2900, 

Social Hour Debuts Tonight

Join us at the Statesman Tavern bar from 5 - 7 pm Tuesday through Friday for delicious food and cocktails.  Click here to see the menu and drink list.  

Celebrate the 4th with Statesman

Join us on 4th of July morning for egg sandwiches, Bloody Mary's, and beer-mosa's prior to, and during the parade.  Doors open at 8 am, with the bar opening at 9 am and continuing throughout the day. We have created a small egg sandwich menu that is perfect for eating at a table or taking with you.  We will have our bar open at 9 am and serving a small cocktail list that you can check out below. Looking forward to celebrating with you on the 4th!

Food Menu

*All egg sandwiches are served on toasted brioche and can be eaten at the restaurant or taken to go.

egg | chicken maple sausage, cheese

egg | pimento cheese 

egg | coffee-bacon jam, cheese 

Special Cocktail Menu

bloody mary | jalapeno vodka, tomatillos, pickled green bean

beer-mosa | Miller High Life, OJ