SLOW-COOKED: Sous-chef Nate Brothers cuts a freshly smoked brisket for customers at Durk’s Bar-B-Q, a new restaurant serving slow-cooked meat, such as brisket and pork belly, in Providence. / PBN PHOTO/ MICHAEL SALERNO
Restaurant goers are becoming ever-more picky when it comes to healthy food, and the trend is having a disparate impact on menus in the Ocean State. The National Restaurant Association this year released a report saying seven in 10 adult respondents to a national survey said the availability of healthy menu options would make them…
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