serving at night tuesday – saturday from 5:30pm-9:30pm
serving lunch tuesday – saturday from 11:30am-2:30pm
take away available at our walk up Wurst Window tuesday – saturday during lunchtime.
seating available outside (weather permitting)
or inside at the Wurst Kitchen.
featuring hot dogs and our house made sausages & sandwiches.
beer & wine available and a fun, delicious experience always present.
We are in the midst of a beautiful culinary revolution. A time when local farmers are within reach and in demand! People are becoming aware of where their food is coming from, taking note, and doing something about it. We are so fortunate in Providence to be around such dedicated farmers and dedicated diners.
There is nothing more satisfying than digging up a gorgeous spring onion from the organic soil of White Barn Farm in Wrentham MA, bringing it back to the restaurant, and creating a dish around that one alluring vegetable. Or have Providence’s Little City Growers, Red Planet and Jeffrey from Baby Greens stop by the kitchen door with a bounty of fresh herbs and vegetables. One of our most popular dinners, The Tomato Dinner, was inspired by the fabulous tomatoes that we get from Diana Kushner of Arcadian Fields Organic Farm in Hope Valley. Now every year we have a six course tasting menu featuring tomatoes in every course. Inspiration comes in many forms.
Respect your ingredients. This is one of Matt’s favorite lessons that he learned while working for Paul Bertolli at Oliveto in Oakland CA. Let the food speak for itself. Showcase your talents by showcasing the ingredients. And if you know where your ingredients come from, you know their story, and their story dictates the dish.
IF I MAY INTERJECT BRIEFLY… a short story about the charcuterie as we are most excited about such things. It all began several hundred years ago with the discovery of a fantastic ingredient, but first preservative, called salt. Originally used for foods ‘staying power’ salt is one of the key/crucial ingredients in sausage and cured meats.
It all comes down to one perfect ratio between weight, time and salt. Once discovered the curing, meat stuffing possibilities are endless. A veritable meat lovers dream. On any given day you can find one of our kitchen team hard at work making our own pork and fennel sausage, Mortadella, Knockwurst and Chorizo to name a few. Matt considers the country style pâté his perfect bologna.