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close772 Hope Street, Providence, RI 02906 (College Hill) | (401) 273-5955
Open Today: Open
The rustic yet eclectic decor makes you feel like you're in New York City and Tuscany at the same time. Pizzico Ristorante, and its award winning Italian and Fusion cuisine, has been a pillar of Providence's restaurant scene for close to 20 years. While many others have come and gone, Pizzico has remained a favorite for patrons who demand fresh, consistent and dynamic cuisine in an upscale yet neighborhood atmosphere. The freshest meats, produce, and seafood are the main ingredients of Pizzico's classic yet innovative menu that focuses on diversity, trends and affordability. Both tradition and education have helped Pizzico to sustain a reputation for having one of the best wine lists in Providence. Pizzico is owned and operated by life-long Rhode Island residents and restaurateurs, Jim Harris and Daniel Teodoro. Make sure to visit our Barrington location as well!
Sotirios (Sam) Katsaras opened his first Pizza and Sandwich Shop in Rhode Island in 1983. Sam had simple goals; provide top quality food and great service for reasonable prices. Very quickly, he built a successful business with a large repeat clientele. It turns out that when people find a good thing they come back for more. In 2011, Sammy took over the empty storefront adjacent to the East-side location of Sammy's Pizzeria, rennovated the expanded facility, and on November 15, 2011, the KitchenBAR restaurant opened to the public, and immediate rave reviews. People familiar with Sammy's food know that fresh quality ingredients are what makes it so good. His extensive menu contains choices for every member of the family. From bacon-wrapped Angus Meatloaf to Shepherd's Shitake (Sammy's delicious take on shepherd's pie) to fresh homemade pizzas and lighter faire (such as salads and sandwiches), there is something for every taste.
Neighborhood Bar located on Hope Street, Providence.
BreakTime Bowl and Bar is second to none. Located on the third floor in the Hope Artiste Village. BreakTime is Rhody's premier duckpin bowling spot.
About Cook & Brown As one of the major metropolitan cities in the Northeast, Providence has begun to come out of the woodwork and into it's own with respect to it's culinary diversity.With the resurgence of the local and national economy, Cook & Brown is proud to be able to offer the local community of increasingly knowledgeable and sophisticated diners a new and exceptional restaurant concept. We are driven by our desire to provide refined cuisine at an accessible price point with warm and welcoming yet professional service. With a focus on New England seasonality we will work tirelessly to procure the best ingredients from local farmers, fishermen, ranchers and food artisans. Combined with precise European technique the food will have a rustic, country-style essence yet will be carefully presented in a refined manner. The food will be paired with esoteric old world wines as well as handcrafted cocktails and small batch beers. The restaurant will offer a full bar menu as well as a traditional a la carte menu offered both in the dining room and bar area. In the future, Cook & Brown will also be open for brunch Saturday and Sunday, providing a new option for local merchants and residents to have a quick bite, or for those wishing to relax and enjoy a leisurely weekend meal. By integrating the restaurant into the community at large we hope to become a fixture in the landscape of Providence for years to come, a destination for locals and visitors alike. The overall vision for Cook & Brown is to complete this dining experience by providing an atmosphere that is comfortable and homey so that each diner will leave with the feeling that they have just been to a dinner party in the home of a dear friend. About Nemo As proprietor and head chef, Nemo Bolin brings 15 years of restaurant experience to Cook & Brown. He began his career at L'Etoile restaurant on Martha's Vineyard, a French inspired fine dining establishment inside of a Relais and Chateau property. It was there, in his formative restaurant years, that he developed a love for the business and began honing his skills as a cook. After graduating from Union College with a B.A. in English Literature he realized his true passion was cooking and he subsequently enrolled in culinary school in Boston, MA. Since that time he has worked in some of the most highly regarded restaurants in Boston (No. 9 Park, Locke-Ober, Craigie St. Bistrot) and San Francisco (Rubicon, Chez Papa Resto). In addition he has worked in other areas of the food, hospitality and service industries to increase his knowledge and skill in all facets of restaurant management. These include managing a boutique wine store, baking and overseeing all kitchen staff at an American-style bakery and working as a production chef for a large catering company.
Sunday: Open
Monday: Open
Tuesday: Open
Wednesday: Open
Thursday: Open
Friday: Open
Saturday: Open
Cuisines: Pizza
Scenes: Restaurant, Bar
