When Edmund Addai turned 18, he received a waffle maker. That gift launched a restaurant concept. After hosting small pop-ups for friends, the self-taught chef opened The Stackhouse out of Bath Food Co. as a pandemic side hustle. His breakfast, brunch, and fried chicken concept exploded, and in six short months he left his insurance job to become a full-time entrepreneur. “Rhode Island lacked homestyle cooking with the southern influence,” says the Providence native. “We try to be as creative as possible with it.”
Addai puts an inventive spin on the breakfast-forward menu. With items like the French toast burger, chicken and waffles, plus a large selection of wings, classic brunch items transition seamlessly to dinner or late-night snacking. He’s working on introducing new menu items, including a mac-and-cheese waffle that he plans to roll out late summer, as well as a second location near URI.
Nick and Tracy Rabar, the culinary magicians behind Avenue N and The Pantry, are opening Honeybird Kitchen, featuring chef-driven fried chicken, in a repurposed Getty station on Massasoit Avenue in East Providence. “We had our eye on the gas station for years,” admits Tracy. The developer, who was set to demolish it, heard they were interested in rehabbing the building for Honeybird’s home, so he offered it to them to salvage.
Honeybird’s concept, inspired by frequent trips to South Carolina, launched as a Monday night take-away special at Avenue N. “It was a mob scene,” recalls Tracy. “We couldn’t keep up.” While fried chicken rules the roost, Honeybird also offers grilled and vegan options. Authentic southern sides and snacks (like hushpuppies, homemade mac and cheese, and fried okra) fill out the menu, and Duke’s Mayonnaise is the condiment of choice. The craft cocktail-centric full bar features great bourbons and fun beers.
Kin began as a pandemic project for owner Julia Broome. After being laid off from her event planning job, she used her time brainstorming her dream restaurant. “I wrote the business plan to keep from being depressed,” she says. Her idea snowballed, and what started as a way to keep busy turned into a beloved downtown restaurant – they just celebrated their first anniversary – specializing in southern-style cuisine.
Kin’s menu, with items like collard greens, baked mac and cheese, and fried catfish, features food that recalls “the fun times I had with my family,” she says. “I wanted to create this safe space for us to go and embrace our Black culture, and for our allies to be a part of that and enjoy it as well.” To that end, Kin is hosting their second annual Juneteenth celebration on Sunday, June 19, with a block party on Union Street featuring food, DJs, and more.
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