National acclaim hasn’t stopped JWU grad Benjamin Sukle from focusing on the regular patrons who keep filling two popular downtown Providence restaurants

FILLING A VOID: Benjamin Sukle, pictured in his kitchen at Oberlin, says he decided to open the restaurant, his second, because he wanted a place where people could get “some slices of fish, a pasta and some really good wine,” adding, “that’s a void I think needed to be filled.” / PBN PHOTO/RUPERT WHITELEY
FILLING A VOID: Benjamin Sukle, pictured in his kitchen at Oberlin, says he decided to open the restaurant, his second, because he wanted a place where people could get “some slices of fish, a pasta and some really good wine,” adding, “that’s a void I think needed to be filled.” / PBN PHOTO/RUPERT WHITELEY
Benjamin Sukle has spent nearly a decade perfecting his culinary craft in Rhode Island. After graduating from Johnson & Wales University with a B.A. in culinary arts in 2008, he worked at various restaurants in Providence before branching out on his own in 2013 with birch, an 18-seat venue serving modern American dishes inspired by…

You must be a subscriber to read this content. To keep reading and receive unlimited access subscribe today for only $1.
Subscribe Now Already a Subscriber? Login now

Purchase NowWant to share this story? Click Here to purchase a link that allows anyone to read it on any device whether or not they are a subscriber.

No posts to display