Hemenway’s Officially Reopens in Providence

Hemenway’s Officially Reopens in Providence

Providence seafood stalwart Hemenway’s, located at 121 South Main Street, has officially reopened after undergoing renovations

“Hemenway’s is an institution, and as such, it was important to us that we preserved much of its iconic look,” said Nicole Christie, Regional Manager, Newport Restaurant Group.  “While minor updates have been made through the restaurant, what’s most impressive is the gorgeous new raw bar area.  We hope our new and loyal guests will be wowed by the refresh and our exciting new menu offerings.”

A top downtown destination in Rhode Island for 40 years, Hemenway's reopened on March 5 with a refreshed raw bar, new lobster tanks; enhanced views of the city throughout; and a brand-new, and an updated bar area with three high-top bar booths.

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According to Hemenways: 

The Raw Bar remains at the front of the restaurant, where, in addition to local oysters, littlenecks, and cherrystones, shrimp cocktail, lump crab meat with creole mustard, and Alaskan King Crab, guests many now enjoy a selection of Crudos: Tuna with black garlic aioli, soy-ginger vinaigrette, and pickled shallot and Fluke with cured egg yolks, crispy capers, Banyuls vinaigrette, and sprouts; Tartares: Yellowfin Tuna with harissa, cured cucumbers, hazelnut, roasted red peppers, and micro greens; Georges Bank Scallop with mango-ginger vinaigrette, radish, cucumber, pickled onion, and wonton chip; and Vegetarian Dressed Cucumbers with sesame oil, sambal oelek, peanut, crispy shallot, and garlic.

Share plates from the raw bar include the traditional Hemenway’s Shellfish Platter with lobster, shrimp, littlenecks, oysters and Shellfish Tower: two 1 ¼ lb. lobsters, shrimp, littlenecks, oysters, lump crab; as well as the new Golden Osetra Caviar with petite waffles, creme fraiche, shallot, chives, and sieved egg.  A selection of sushi is also available, and include the Jonah Crab Roll with avocado puree, micro greens, togarashi-cilantro sauce, cucumber, and wonton chips; Native Lobster Roll with Negi, pickled beech mushrooms, nuoc cham aioli, and chili crisp; and the King Salmon Roll with salmon roe, pickled carrots, Fresno relish, eel sauce, and wasabi peas.

Entrees from the kitchen include pan-seared Sea Scallops from George’s Bank with pea puree, poached radish, fennel, peas, and mint chimichurri; grilled Swordfish with romesco, kale pistou, beluga lentils, and roasted tri-color cauliflower salad; Honey-Aleppo Half Chicken with warm Yukon potato-bacon salad, seared lemon, and green goddess; and Lobster Tortellini with arugula, tomato concasse, pink vodka sauce, and basil.

Hemenway’s Premium Chop House offers an 8 oz. Angus Filet Mignon with Yukon mashed potatoes, grilled asparagus, and red wine demi-glace; a 12 oz. NY Sirloin with pan-roasted vegetables, fried shoestring potato, sweet onion soubise, and bordelaise; and bourbon-brined Pork Chop with smoked gouda bread pudding, rhubarb mostarda, and spring vegetable.

As always, Hemenway’s offers live Maine Lobsters from 1 ¼ to 5 lbs., available stuffed with Hemenway’s shrimp, scallop & crab stuffing, and Lobster Mac ‘n’ Cheese with a whole lobster, cavatappi pasta, Vermont white cheddar, bechamel, seasoned crumbs, and garlic sauteed spinach.