The business is located in 186 Union St, Providence, RI 02903, USA. Lamb pelts thrown over the backs of high leather-upholstered seats project a studied cool borrowed from Scandinavia. It was studiously put together but easy to like, which come to think of it is not a bad description of Oberlin itself. The other was a peach-blossom custard topped with fresh fruit. The sourdough focaccia bread was a bit crustier than we're used...This is the version of our website addressed to speakers of Vegetarian Friendly, Vegan Options, Gluten Free OptionsGet quick answers from Oberlin staff and past visitors.Note: your question will be posted publicly on the Questions & Answers page.Can a gluten free person get a good meal at this restaurant?Can a vegan person get a good meal at this restaurant?We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. When I looked at the menu, I wasn’t sure I would like it here. While the intentions were good and the staff friendly, the meal was disappointing.

OBERLIN COLLEGE 101 N PROFESSOR ST OBERLIN, OH 44074 General info:(440) 775-8411 Financial aid office:(440) 775-8142 Admissions office:(440) 775-8411University Homepage

We let our server...I was seduced into spending an evening at Oberlin after reading many positive reviews- including Vogue. Providence Restaurant Week is a beautiful time of year (typically from January 14-27) where you can try out new restaurants around the Providence area for a decent price. The handmade ceramics are plated with more delicate precision. Good selection of tasty and interesting small plates (plus a couple of larger choices).

It is served with a green splash of herbed olive oil on top and lightly toasted slices of the restaurant’s excellent sourdough on the side.Salty pink hunks of cured bigeye tasted like the canned tuna of my dreams, alongside cucumbers and explosively ripe heirloom tomatoes seasoned with basil, wild mint and seaweed.Cured local bluefish stands in for imported anchovies in a bracingly original interpretation of puttanesca sauce in which the flavor of each ingredient — garlic and tomato and chiles and bluefish and razor-thin shavings of green olives — was clear and distinct.Birch is the smaller, tidier and quieter of Mr. Sukle’s restaurants. It has a lot of raw fish, 5 different pastas, and several small...This was the perfect place to have a meal before or after a show at PPAC with nice wine offerings, well-made dishes, and attentive service. I’m a very picky eater so the menu scared me at first as there were not a lot of choices and everything...Did we luck out finding this place before our PPAC concert! There were four of us.

I like the friendly spontaneity of the dining-room crew. Food was tasty and eclectic, but menu was limited. Perfectly close to the concert venue, the PPAC (Providence Performing Arts Center). They’re busier and can be harder to flag down than the staff at Birch, but once you have their attention they seem more engaged.Seating is in a rhythmic hodgepodge: high tables and bar stools to the right, regular tables to the left and out on the sidewalk, and a few wooden stools at the short counter facing the cooks who put together salads and slice raw fish under a sign that reads, “Time flies like an arrow; fruit flies like a banana.” (An absurdist streak is one of Providence’s underappreciated charms. A week or so later, the final gasps of a hurricane had chased the fish away, and Oberlin’s raw bar was down to a dish dreamed up in the last hurricane season, mussels marinated in their steaming juices and a slug of aioli. American, Wine Bar Hours: 186 Union St, Providence (401) 588-8755.

Oberlin is a business providing services in the field of Restaurant, . PROVIDENCE, R.I. — Raw bluefish was on the menu at Oberlin in July, and I was thinking: I hope they know what they’re doing. I’ve had yellowtail flounder and Boston mackerel, and both were cooked just the way they should be, with a hint of pink along the spine.The same two desserts were offered each time I went.

Oberlin’s chef, Benjamin Sukle, has been cultivating relationships with fishing captains in southern Rhode Island for about four years since he opened His shopping list got longer when he opened Oberlin a few blocks away early last year. Since it was the last day of Restaurant Week, I decided to check out Oberlin and see what they had to offer. Great tastes, fresh product and awesome beverages. When I ate there, charred cucumbers dressed with pistachio butter lurked below a translucent shingling of marinated cucumber. But then there was that inspired puttanesca tossed with fusilli, and some wonderful potato gnocchi that were browned on one side and stirred into a buttery clam broth with tender littlenecks.Knowing that Mr. Sukle seeks out produce I’m not likely to meet every day, I’d keep an eye out for things like Victor squash.