A Sip of Bubbly

What does The Grande add to the Federal Hill landscape?
It’s a boutique restaurant for adults to play, have fun and enjoy French food, champagne and cocktails. The bright white, sexy leather couches and the sparkling chandeliers immediately grab your attention when you walk in. When the doors open, you’re just blown away.

Describe the ambiance.
Parisian chic meets the Miami/New York party scene. It’s an intimate, comfortable and tasteful dining atmosphere. When the kitchen closes, the champagne lounge party (a modern ultra-lounge vibe featuring ambiant music) begins.

What can diners expect of the menu?

French-inspired food with American creativity, made simply with modern techniques. Chef Antonio Franco makes everything in-house from our infused butter to the whipped potatoes that are made to order. Our menu features a lot of local sustainable produce: Chickens served here were raised at Baffoni Farms in Johnston and fish is brought in fresh from a local fisherman.

What do you recommend?
The Steak Frites or the Pan Roasted Chicken. Both are classic French dishes that are very simple. For a starter, try the Spring Asparagus appetizer topped with a poached egg from Baffoni Farms.

What’s happening this month at The Grande?
On Labor Day weekend, we’re launching our weekly Bubbles & Brunch party happening every Sunday from 2pm-7pm with the party continuing until 1am. The Red Velvet Brioche French Toast is amazing. On Thursday nights, catch the staff in their French Maid costumes for French Made Thursdays: “We don’t do windows, and we don’t do boring.”

What is your signature drink?
The Grande’s signature drink, which I helped create, is the Champagne Sangria. Made with our house champagne Grandial Brute, St. Germain, Peachtree Schnapps, triple sec and orange juice, it’s a very light and refreshing cocktail.

What’s another drink that is unique to this venue?
We’re a champagne lounge, so there is a list dedicated to champagne. Under “Sparklers,” you’ll find the Lavender Fizz – Domaine Chandon Rose and house made Lavender syrup served in a stemless flute. We offer eight champagnes by the bottle.

Do you have a favorite champagne?
The Ruinart. It has a rich fruit quality with a texture like cashmere. It’s produced by one of the oldest champagne houses in the world.

What do you do when you’re not working?
I’m a senior at Rhode Island College studying Marketing and Communications. I am the founding vice president of the first national sorority on campus, Delta Phi Epsilon. We created our own scholarship for students at RIC.

Have you been able to utilize what you’re learning at RIC behind the bar?
Absolutely. Communicating effectively is really important. When I’m trying to sell drinks or tell customers about our specials, knowing what to say about a drink or how to approach someone is important.

What interests you most about bartending?
There is no corner I can turn around and hide; I always have to be on point. When guests are sitting at the bar feasting on their dinner, they’re having dinner with me. I enjoy interacting with customers.