speidec

I am using any possible avenues to find and buy from specialty meat, dairy, poultry purveyors for the restaurant. We are in Rhode Island but I cannot find much in the way of service and/or dedication from the people I deal with. They seem content selling tenderloins as they would be selling dvd players and generally do not realize there is a difference between the two. Thank you for the responses so far.

I would sincerely appreciate anyone's advice on a quality/specialty meat purveyor, don't say A.J. Martin, in the Boston-Providence area

Chef Achatz, A window on your life as a chef at the French Laundry (indicated in Michael Ruhlman's book) painted a picture of the French Laundry always in flux, ever-changing and most of all spontaneous. The work you do at Trio is very exhaustive in research and planning and detail, do you ever miss the spontaneity in the kitchen and the freedom it often brings or do you save a little of it for friends and other VIP diners? Thank you for the time. (Edited to correct typo -- JD)

Admin: The current active thread for discussion of wd-50 may be found here. I am curious of the opinoins of Egullet members as to the potential success of WD 50 Wylie Dufrense's latest restaurant inthe style of Gagnaire, Trio, El Bulli. Will it enjoy the success of Grant Achatz's style in Chicago or flounder like the works of Paul Liebrandt? Will this style continue to gain publicity and acceptance or are we looking at a spot trend? Just curious.

gracie's is on atwell's avenue(federal hill) they have a website also, graciesprov.com, I think it is pretty current with menus, etc... the oyster dish is awesome, as is the foie gras.

As far as Providence restaurants go, Gracie's is the best. The food is outstanding and the atmosphere is perfect. This place is tiny (maybe 30 seats), but you'd think you are dining is SoHo.