166 Broadway, Providence •| 401-831-0600
Creative Plant Food
The Grange is much more than a place to eat. With a farm fresh focus and a community-minded approach, The Grange is a place to make genuine connections. “Customers come for an experience and for the opportunity to make connections to food and people,” says owner Rob Yaffe, who along with his wife Uschi owns and operates three plant-centric eateries.
With a seasonal menu that is completely dependent on what’s growing regionally, The Grange works closely with the Farm Fresh network and directly with a handful of farmers. Using only in-season produce can be challenging, but it also fosters creativity. That innovative spirit is evident everywhere at The Grange, where everything is handcrafted. “We make our own ketchup, mustard, dressings. We pickle our own vegetables,” says Rob. Even the bar, which has been lauded for its progressive cocktail program, uses scratch syrups and herb-infused spirits.
Growing a Community
Rob has been a leader in plant centric cuisine since he and his mother opened The Golden Sheaf in the city back in 1971. Twenty five years later he opened his first solo venture and one of RI’s first vegetarian restaurants with The Garden Grille. Wildflour, a vegan juice bar and bakery, came next in 2011 (and in the same plaza as the Garden Grille on the Pawtucket/Providence line).
His newest concept, The Grange, opened in 2013 with an intentional worn-in feel. Famed local designer Kyla Coburn created the space with 100% salvaged and repurposed materials and objects. The end result is a rustic and welcoming space. “The majority of customers are actually meat eaters. That’s what we do – we make plant food approachable for everybody,” he says. “We want to change perceptions about vegetables.”
A big part of Rob and Uschi’s business philosophy is supporting a sustainable community. “It’s not just about what we do,” Rob explains. “It’s why we do it.” That support includes volunteering and donating to nonprofits that help the food insecure, animal welfare and healthy food initiatives. “If everyone leaves here feeling better than they came in, we’ve done our job.”
Music on Wednesday: The Grange offers live entertainment every Wednesday night, featuring local indie singers and songwriters.
Mindful Mondays: In an effort to focus on conversations and connections, the restaurant offers a 10% discount on your bill on Mondays to guests who leave their phones at the host stand.
Sample Seasonal Menu
General Tso’s Tacos
Blackbird Foods seitan, queso fresco, green onions, chili aioli, kimchi, guacamole
Kale and smoked onion stuffed pasta, braised mushrooms, crushed pine nuts, herbs
Sweet Potatoes & Dahl
Sweet potato fritters, red lentil Dahl, brown basmati, Vadouvan chutney, papadum
Bok choy, edamame and seaweed, pickled shiitake, smoked miso sesame sauce and crispy tofu
Fried Green Tomatoes
Braised collards, pickled green tomatoes, smoked tomato broth, Cajun remoulade
Smoked potato and sauerkraut, radish and kohlrabi slaw, horseradish mustard