East Providence native Chris Kleyla decides the flavors and the menu at the Statesman Tavern in Bristol, a modern take on a classic American tavern. Occupying the space once held by Persimmon, the Statesman is owned by Sam Glynn, founder of Warren’s Chomp, and will soon celebrate two years of open doors. The Bay spoke to Chef Chris about Bristol’s cocktail scene, preparing one’s own syrups and bitters, and how to make Rhody-style calamari even better.
I am intrigued by the notion of a “tavern.” It suggests a life beyond food and drink. In what ways is the American tavern related to the British or Irish pub?
We think about the tavern as a place of refuge with great food and drink. A place to be warm, comfortable, friendly, meet with friends and talk about life. We basically do see the tavern as a “public house.” A place to come often, converse with the servers and the guests around you, and leave feeling like part of our family. It’s also a neighborhood restaurant – built to be part of the community for all to enjoy.
Anything new coming to the Statesman for spring? How does the gathering of fresh ingredients change when spring arrives?
Our menu is very seasonal. We print them in house and change them often. We have developed relationships with fishermen, farmers, and ranchers in the area and get very excited about new products. We will be seeing lots of fresh veggies, raw seafood, and always keep an eye out for our cocktail dinners. Those are a great way for guests to experience lots of the freshest, most beautiful local produce and seafood paired with amazing local spirits.
Statesman Tavern
31 State St, Bristol • 401-396-5115
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