The Renovation Project 2018

Chez Pascal & The Wurst Kitchen Renovation Project 2018
Chapter One
A long time ago, on a street corner on the East Side, we happened upon a restaurant for sale. The interior was charming with its wood trim, old tin ceiling, and comfortable bar; not to mention the cozy neighborhood setting. We fell in love with the space and set our sail for Providence. Although the process for purchasing the restaurant took months, once we closed we flipped the restaurant from the old owners to us and opened within five days of the changeover.
In those five days we were blessed with the help of friends and family, tirelessly working through the night to add our own touches to the space. I distinctly remember my mom and I deciding what to do with an old screen divider. I knew we needed it, but it required some work to make it a bit more presentable.
She ran out and grabbed some fabric, we didn’t know how to sew so she put that fabric on with little sewing pins. “This is only temporary,” we both said. Once we got going we will get something else and retire this piece was our thinking.  Well one week turned into two, and two to four, and now fifteen years later I still have that piece, the same sewing pins still intact holding onto that fabric we both deemed as temporary. It has made its way to the basement a few times, again with the notion its job was done, only to be pulled back into action for one reason or another.
The thing is, running a business becomes a juggling act each day, each hour even, of deciding what is priority and what isn’t. That little room divider would be on the top of the list at the beginning of the day, only to find itself at the bottom as other more important things would come up and take its place. Then its priority status simply disappeared, and it became a fixture that no longer seemed important. I would walk by it sometimes, smile and say in my head, some day I will get rid of you.
That piece, and others like it, coupled with the sheer desire for change that has been growing for some time, spurred our desire to just really jump into the idea of renovating the restaurant. So off we went, our steadfast bank, Coastway Community Bank, granted us a loan, we found an amazing designer in Andrew Tower of HB Design and Build and now we are in it folks!
It is official, there is a dumpster full of debris as I type, and an excitement in the air of what is to come.  Please have no fear however, we are still here and open.  I will outline below the process. But know that even though the space will look a little different, we are very careful about not making it feel different. It simply just won’t be. We don’t want that, our wonderful staff doesn’t want that, nor do our lovely customers and our architect won’t let it happen.
We hope you continue to frequent Chez Pascal & The Wurst Kitchen as we undergo this project and join us on our new adventure!
What you need to know:
Renovations are starting in the Wurst Kitchen side of the restaurant.
The Wurst Kitchen will still be open for lunch and dinner (Tuesday – Saturday) however, The Wurst Kitchen food will be created out of the Chez Pascal Kitchen for the time being.
The Wurst Window may or may not be open due to construction, but you can still come in and order inside and take it to go if you wish!
Because The Wurst Kitchen itself is non operational for the time being, this means that both menus, Chez Pascal  & The Wurst Kitchen will be available to all in the Chez Pascal dining room Tuesday- Saturday! The best of both worlds will now not just be limited to the bar or the outside patio.  This will be a new production system for us so it might take a few days to get the timing right, we are grateful for your understanding.
Just keep in mind that we are now limited in dining space (only the Chez Pascal side will be operational for a bit). We still love the pop in, but certainly feel free to call to make reservations, or call ahead to see if there is a wait, as our seating is now half the size it used to be.
The Design in a nutshell:
1) The Side Dining room (a.k.a. The Wurst Kitchen side) is getting windows & a head house with stairs to our roof garden (not for dining sorry)
2) A small market area will be created showcasing our house made sausage and hot dogs
3) New floors, new tables, new bar
We shall keep you posted as to the progress, our hope is that we will remain open during construction, as the side dining room is being worked on the Chez side will be operational, as the Chez side is being worked on the Side Dining Room Wurst side will be operational.
We are extremely excited and hugely thankful for your support in allowing us to continue to do what we love.
Kristin & Matt Gennuso
a model of things to come…..

Savory Holiday Pies for Purchase!

The Holidays are Coming!
From our home to yours.
Now taking orders for our Savory Pork & Sauerkraut Pie!
Mustard Braised Pork, Caraway Seeds, Aromatic Vegetables, Apples,
Gruyère Cheese and our First of the Season House Made Kraut
nestled so deliciously in our Flaky Pie Dough.
The price is $35 + tax, paid in advance.
The Pie is 9 inches in diameter and already cooked,
you just need to heat them up in a 350 degree oven for about 20-30 minutes
until hot and serve.
Serves 8 – 10, people depending on the size of your appetite.
Place your orders now until noon on Tuesday November 20th.
Pick up your pie between 5pm – 9pm on Wednesday, November 21st.
To Order You May:
*Come on by in person during our business hours, order, pay and then get ready to pick up your pie on November 21st
*Call us on the phone during business hours, or leave a message and we will call you back. Provide us with your contact and payment information and then plan your spot on the table for its arrival.
*Order On-line ~ As of November 19th, Please call the restaurant to place your Pie Order
as we are almost at full pie making capacity!

P.S. We also have our House Made Sausages & Hot Dogs
available for retail purchase too!
P.S.S. Something else that will make your dinner table shine,
you showing up in a Chezpron!

The Chezpron is Here!

Introducing The Chezpron
it’s not a pain in the neck
Designed by Matt Gennuso and made possible by many wonderful people
who took the idea out of his head and put it to fabric.

A truly comfortable and functional cook’s apron.
Whether you cook as a profession or cook for pleasure
our apron design will take the pressure off your neck;
eliminating fussing with your clothes and allowing your creativity to soar!

Designed in Rhode Island, manufactured with care
in New Bedford Massachusetts.

Available for purchase at STOCK 756 Hope Street,
at Chez Pascal, JB Prince in NYC,  or check out our online store at !
brought to you by neckless designs inc.

Valentine’s Day Wednesday, February 14th

Love is in the air
Wednesday, February 14th

Chez Pascal will be offering a special even more love filled menu for you to celebrate cupid’s fine aim with whomever pleases you most, maybe that person is just you.
Come one come all, we would love to see you!
We will be offering a 3 course menu, choices within each course,
$69 per person, not including tax, gratuity or beverages.

Here is a little peak at the working menu…

appetizers for you to dream about

root vegetable and duck ragout, soft polenta, camembert cheese
& duck cracklings
celery root bisque with truffle butter, apples & chive oil
seared smoked trout fish cake with a salad of brussels sprouts and turnips
& creamy lemon-parmesan dressing
house made tagliatelle pasta with lobster, fennel, citrus & saffron crumbs
pork and chocolate sausage with avocado, queso fresco, black beans
& watercress
roasted mussels with paprika butter, sofrito & spicy sriracha mayo

entrees for you to love

roasted skate wing with grilled sweet potato, watermelon radish, napa cabbage,
sesame seeds, soy & scallions
braised beef short rib with flaky potato pie, bacon, kale
& red wine sauce
roasted pork loin with ‘stroganoff’ with spaetzle noodles, mushrooms,
onions & apples and persillade
seared scallops with chowder broth, squash puree
& crispy parsnips
and more delicious lovely bites (vegetarian too)

trio of desserts for your sweet

carrot cake, chocolate ganache & pistachio brittle
candied fennel and mascarpone terrine with saffron crème fraiche
& raisin compote
cinnamon & sugar profiterole with chocolate sorbet and caramel sauce

please note that that some items may change,
and some additions will come

This will be the only menu we will be offering
in Chez Pascal on that evening.
Also, The Wurst Kitchen WILL NOT be open on Valentine’s day night.

Reservations for Chez Pascal for Valentine’s Day can not be made through our website.
Please call us at 401-421-4422 and we will be happy to help!

Tomato Dinner Date

Our Annual
Tomato Dinner!
Provided all those lovely tomatoes grow big & strong,
the date of this year’s
Tomato Dinner will be….

Wednesday, September 5th!!


5 Courses. All incorporating the Tomato!
$75 per person (not including tax, gratuity or beverages)
This is one of our favorite special dinners,
and a wonderful favorite of yours too we hear;
for which we are most grateful.

The Tomato Dinner Menu will be the only Menu we
will be offering that evening.
We are open from 5:30pm – 9:00pm.
Menu thoughts will be coming soon.

The Wurst Kitchen will not be open on
Tomato Dinner Night.

Due to the special nature of this menu we unfortunately
will not be able to accommodate dietary restrictions.

Now accepting reservations.
Please call after 3pm or leave a message if calling before and
we will be happy to return your call.

Vite Vite Tomato Lovers this one goes fast!

Please note reservations for the Tomato Dinner
must be made via phone. NOT on-line.

This will be our 16th Tomato Dinner!
Where oh where does the tomato time go….

Restaurant Weeks January 15th-January 27th

January 14th – January 27th
Chez Pascal will be participating every day that we are open.
We will be offering a 3 course menu, in addition to our regular menu,
for $34.95.
Perfect time to come out and see all the great restaurants
this city has to offer!

Zee Menu
please note that some items may change

3 courses  $ 34.95
all items are available à la carte
no substitutions please

seasonal bisque of the day
roasted mussels with garlic, mirepoix, parsley, and aioli
wild rice, quinoa & winter rye berry salad with brussels sprouts,
pomegranate seeds & goat cheese feta
country style pâté with cornichons, celery root & apple salad and grainy mustard

braised beef short rib bourguignon with RI grown mushrooms, onions,
bacon & potato purée
pat’s pastured braised chicken legs with fennel, turnips,
polenta & green olives
choucroute garni ~ brined pork loin, chez wurst, house kraut, potatoes,
Dijon & pickled mustard seeds
sautéed grey sole with butternut squash, sunchokes,
bok choy & kumquat compote
butternut squash & raclette cheese crêpe with a stew of squash,
pumpkin seeds,onions & raisin compote

warm apple, cranberry & pear crisp with caramel and whipped cream
profiteroles with paprika ice cream

please note that some items may change

New Year’s Eve * Once a Year Brunch!

And just like that it seems the end of the year is upon is.
Let us help you fill the last few weeks with happiness.
There is New Year’s Eve to think about, Brunch! And little treats along the way.
Enjoy yourself, take some time to find your footing before the hoopla takes over.

Join us as we wind down the year and gear up for the next!
Sunday, December 31st.
Join us as we embark on A New Year’s Culinary Journey!
Featuring some of our favorite dishes from some of our favorite regions.
Starting in New England we will then tip toe our way
through Italy & France.

Four course menu, choices within each course, except for the dessert which will highlight
all three regions on one delicious plate.
Here is a glimpse..
Please Note that some items may change
Classic New England clam chowder with
seared stuffie roulade and herb butter

Griddled cornmeal cake with RI mushrooms, rutabaga,
maple and cranberry glaze

Rigatoni bolognese with pork ragout,
ricotta salata,and house smoked paprika

Parsnip chitarra pasta with butternut squash, pistachio,
brown butter and sage

Chez antipasto $$ supplemental
Duck breast prosciutto
Pork tenderloin lomo
Chopped chicken liver crostini
Taleggio cheese
Marinated olives

Escarole and radicchio salad with dried pears, blue cheese,
garlic croutons and poppy seed dressing

House made paprika & local fennel sausage with polenta,
spicy red sauce & parmesan

cassoulet of pork, lamb sausage, flageolet beans
and herb bread crumbs

Bouillabaisse with clams, squid,cod, saffron,
garlic rouille and crostini

Duck a l’orange ~ duck breast and confit of leg,
glazed endive, fennel, seared potato cake,

Beef bourguignon ~ braised beef short rib with fingerling potatoes , mushrooms,
pearl onions and bacon

more creative items to come…

Highlights coming soon!
$69 per person, not including tax, gratuity or beverages.
Reservations for New Year’s Eve cannot be made through our website.
Please call to make your reservation.


To make reservations for New Year’s Eve please call the restaurant.
Reservations cannot be made on–line for NYE.
***** ****** ****** ****** ****** ****** ****** ****** ******

Our Once a Year BRUNCH!
Sunday, January 7th
Come see what fun we have with bacon and eggs!
A fun and tasty tradition, please call us for reservations!
Reservations for BRUNCH can not be made on-line.

Burger Nights * Cider* Holiday Craft Sale!

Chez Pascal is ready
to be the answer to your question… Who is Open on Mondays?
Please note: The Wurst Kitchen is NOT OPEN on Mondays
From our extensive market research, burgers seem to be a very appealing little item.
We will now have our delicious Burger available in addition to our regular
Chez Pascal menu ONLY on MONDAYS!

The Burger is available only on MONDAYS!
When they are gone… they are gone… so don’t miss out.
We will be changing up the Burger accompaniments each week.

***** ***** ***** ***** ***** *****
cider 2
Cider Celebration for November!
Cider has funk, class, sparkles and stillness. It can be sweet, dry and full of unusual, delicious and wacky flavors.
There is so much going on and so many styles to try, chances are your perfect cider friend is just waiting to be discovered.
We are on our way to showcase as many different ciders we can in the month.
Hailing from Spain, France, Vermont and Maine (to name a few), we are covering as much ground as an orchard full of fallen apples can.
A wonderful accompaniment to sausages, cheese, duck, pork belly and more.
Oh la la the cider celebration has begun!
Available by the flight, glass, carafe & bottle.
***** ***** ***** ***** ***** *****

CPholidaycard_front (2)
Chez Pascal & The Wurst Kitchen
Sunday, November 26
Chez Pascal transforms into a strolling holiday shopping market.
Multiple local vendors, lots of unique gifts,
and The Wurst Kitchen & Bar will be OPEN!
11am – 3pm

CPholidaycard_back-1 (2)

* Burger Nights *

Chez Pascal is ready
to be the answer to your question… Who is Open on Mondays?
Please note: The Wurst Kitchen is NOT OPEN on Mondays
From our extensive market research, burgers seem to be a very appealing little item.
We will now have our delicious Burger available in addition to our regular
Chez Pascal menu ONLY on MONDAYS!

The Burger is available only on MONDAYS!
When they are gone… they are gone… so don’t miss out.
We will be changing up the Burger accompaniments each week.


Chez Pascal is ready
to be the answer to your question… Who is Open on Mondays?
Please note: The Wurst Kitchen is NOT OPEN on Mondays

And from our extensive market research, burgers seem to be a very appealing little item.
We will now have our delicious Burger available in addition to our regular
Chez Pascal menu ONLY on MONDAYS!

The Burger is available only on MONDAYS!

When they are gone… they are gone… so don’t miss out.
We will be changing up the Burger accompaniments each week.


Stay Tuned.