{"id":24773,"date":"2018-03-08T21:12:34","date_gmt":"2018-03-09T02:12:34","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=24773"},"modified":"2018-03-08T21:12:34","modified_gmt":"2018-03-09T02:12:34","slug":"what-i-ate-and-where-i-ate-it-last-weekend-in-providence-during-stokercon","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2018\/03\/08\/what-i-ate-and-where-i-ate-it-last-weekend-in-providence-during-stokercon\/","title":{"rendered":"What I ate and where I ate it last weekend in Providence during StokerCon"},"content":{"rendered":"

I’ve often joked that when I travel to conventions, I’m not entirely sure whether I’m actually traveling for the conventions themselves, or I’m just traveling to try new restaurants, and there only coincidentally happens to be a convention going on at the same time in that city. <\/p>\n

I say “joked,” but really—I think I’ve only been half joking.<\/p>\n

I hate having a “meh” restaurant experience. I hate wasting a meal. I hate eating in hotel, because they tell you nothing about a city. I’m sure the McCormick & Schmick’s inside the Providence Biltmore, which is where this year’s StokerCon was being held, would have served perfectly acceptable food. But once inside, how would I have known I was in Providence rather than Chicago? I would have learned nothing about the city.<\/p>\n

And so, before attending any convention, I do my research, some of which I share with the Patreon supporters<\/a> of my Eating the Fantastic podcast<\/a>. Here are last weekend’s eight meals, three of which were venues for recording future episodes of that podcast<\/a>, and one of which was, alas, outside of my control.<\/p>\n

Angelo\u2019s Civita Farnese<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Angelo’s<\/a>, where I recorded with Paul Di Filippo, has been serving Southern Italian food since 1924. You’ll get to see the full photo set from that meal as soon as Paul’s episode goes live, but I was particularly impressed by its take on calamari, which is so often pretty much the same all over. The Angelo’s version was tossed with hot pepper rings, olives, roasted red peppers, and more, and was a welcome change from the usual.<\/p>\n

Al Forno<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Al Forno<\/a> is an Italian restaurant that\u2019s been on many lists as not only one of the best restaurants in Providence—but as one of the best in the United States. I’d made a reservation for a party of six Thursday night—six being the only table for which the restaurant will even accept a reservation—but unfortunately, four friends dropped out at the last minute, so Ellen Datlow and I dined alone. While this meant we couldn’t get a taste of every dish we would have liked to try, what we had, we loved, and my roasted date-stuffed rabbit was spectacular.<\/p>\n

Den Den Korean Fried Chicken<\/strong><\/p>\n

\"\"<\/a><\/p>\n

I was underwhelmed by Friday lunch with Craig Engler at Den Den<\/a>, perhaps because I had such high expectations based on what I’d read of it. The rice cake stew with vegetables, egg and fish cake in traditional Korean chili paste over ramen noodles was the most interesting of the dishes, and I don’t regret trying the place out, but at the same time, I don’t feel a need to return during future visits to Providence.<\/p>\n

O Dinis<\/strong><\/p>\n

\"\"<\/a><\/p>\n

O Dinis<\/a>, site of my Friday night meal recording an episode of the podcast with Victor LaValle, was my favorite find of the weekend. Providence purports to contain the largest Portuguese-American population in the United States, so I knew I had to sample that cuisine for at least one meal. The food was amazing, our server took great care of us, and we were made to feel like family, as if we were in someone’s home, not a restaurant. In fact, our server’s descriptions of that day’s specials was so persuasive, she easily got us to order many off-menu regional delicacies, including this Arroz de Pato, rice layered with duck. <\/p>\n

Apsara<\/strong><\/p>\n

\"\"<\/a><\/p>\n

My Saturday lunch recording an episode of the podcast with StokerCon Guest of Honor Elisabeth Massie was at Apsara<\/a>, a restaurant which served Thai, Cambodian, Vietnamese and Chinese cuisine. I probably should have stayed away from the pork and eggplant with garlic sauce, since I’d be interacting with the public all the rest of the day, but I couldn’t resist.<\/p>\n

Providence Biltmore<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Saturday’s dinner (well, first<\/em> dinner) was not by choice, but because the Stoker Awards are given away at a banquet each year, and when I’m at a con, and there’s an awards banquet, I go. There were three choices of entree, and I went with the braised beef short ribs. Surprisingly, the meal wasn’t terrible, which for me, is saying a lot, because most banquet food is inedible.<\/p>\n

Haven Brothers Diner <\/strong><\/p>\n

\"\"<\/a><\/p>\n

After losing a Bram Stoker Award for the eighth time, I celebrated (commiserated?) with the night’s real dinner, and walked a couple of blocks from the hotel with Jeff Strand, Lynne Hansen, Victor LaValle and others to Haven Brothers<\/a>, a food truck which has operated in Providence since 1893 and—perhaps apocryphally—has gotten a parking ticket every single day it has been parked in front of City Hall. I ordered a Triple Murder Burger topped with an egg, because if I didn’t, Adam Richman, whom I consider one of my foodie mentors even though we’ve never met save over social media, would have been disappointed. As you can see, Jeff was aghast.<\/p>\n

Los Andes<\/strong><\/p>\n

\"\"<\/a><\/p>\n

My final meal in Providence was Sunday lunch at a Peruvian\/Bolivian restaurant I’ve visited and been happy with before. I was joined by Paul Di Filippo, Deb Newton, David Shaw, and Diane Martin. I ordered the lech\u00f3n al horno—Bolivian-style slow roasted pork shoulder with roasted potatoes, carrots, and fried sweet plantains. I am never disappointed at Los Andes<\/a>.<\/p>\n

\n

Next stop on the convention circuit—Pittsburgh, site of May’s Nebula Awards weekend. Last year, my research turned up 13 tasty possibilities<\/a>, and I managed to make it to four of them. I look forward to checking out whether any new worthy food destinations have popped up since then. <\/p>\n

And whatever I find, I’ll be sure to let you know!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve often joked that when I travel to conventions, I’m not entirely sure whether I’m actually traveling for the conventions themselves, or I’m just traveling to try new restaurants, and there only coincidentally happens to be a convention going on at the same time in that city. I say “joked,” but really—I think I’ve only […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49,835,744],"class_list":["post-24773","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-providence","tag-stokercon"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/24773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=24773"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/24773\/revisions"}],"predecessor-version":[{"id":24810,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/24773\/revisions\/24810"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=24773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=24773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=24773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}