The hottest concept in Rhode Island right now is biscuits, according to a leading food service executive – not as a side or an accompaniment to another hot menu item, or even as a trendy “bread course” – they are the menu.
There are more than a dozen biscuits on the menu of one of the most noticed eateries in the state, Irregardless Biscuit LLC on the West Side of Providence. Irregardless Biscuit is open Friday through Sunday from 9 a.m. to 3 p.m., or until the day’s batch of biscuits sells out, according to both its menu and the description on its website. Irregardless Biscuit has even gained national attention having recently been named one of the 10 best new restaurants for 2025 by USA Today.
Although Irregardless Biscuit began as a pop-up, it now has a permanent brick-and-mortar address at 94 Carpenter St. Chef Joe Hafner knows the city and Providence restaurant guests know him, as he was executive chef at Gracie’s for many years. He and partner James Dean, who has the Southern chops, bring many authentic touches such as Duke’s mayo, country ham and chicken sausage.
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SIGNATURE DISH: Christopher Bender, executive chef and owner of Stoneacre Brasserie in Newport, says the buttermilk biscuits are a standout menu item.
COURTESY STONEACRE BRASSERIE[/caption]
Biscuits are also a popular menu item at Stoneacre Brasserie in Newport, which serves locally sourced ingredients informing a curated, French-influenced menu served in a smart setting. Founded by lifelong best friends and Newport locals Christopher Bender and David Crowell, the Stoneacre brand has evolved beyond a flagship bistro.
During a recent interview, Bender was asked what his guests consider his signature dish these days.
“Oh gosh, our buttermilk biscuits tend to stand out, whether it’s brunch, dinner or anything in between,” he said. “We’ll make them in house by hand, do our own buttermilk and they’re just light and fluffy.”
It will be interesting to note how many restaurants feature biscuits somewhere other than the breadbasket during the upcoming winter edition of Providence Restaurant Weeks, which will be held from Jan. 26 through Feb. 8. During the event, participating restaurants will showcase their culinary prowess through specially curated menus, while diners will have the option to enjoy prix-fixe menus that highlight the best dishes each restaurant has to offer. Participating restaurants will offer special deals and prix-fixe menus for lunch and dinner, with some also serving breakfast and signature cocktails. There will be 2-for-1 offers, tasting menus and numerous other experiences available, including unique products that restaurants sell outside of table service such as sauces, specialties or other craft items.
Providence Restaurant Weeks is more than just a dining event; it’s a celebration of the city’s vibrant culinary scene. Many restaurants offer special events, such as wine pairings, chef’s tastings and cooking demonstrations. These activities provide a deeper insight into the culinary arts and allow diners to engage with the chefs and restaurateurs who make Providence’s food scene so dynamic for residents and visitors alike.
The event is not limited to Providence, as surrounding areas such as Warwick and Cranston will also participate, making it a regional celebration of food and culture. This is the perfect opportunity to enjoy a well-deserved break from the kitchen while supporting Rhode Island’s amazing restaurants. Be sure to make your reservations early, as this popular event draws food enthusiasts from all over.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, is heard in Rhode Island, Connecticut, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
