477 Broadway, Providence | 401-434-4435
A Delicious Story
Housed in the grand Italo-American Club of Rhode Island, Spirito’s is a traditional Italian restaurant that has been serving generations of hungry Rhode Islanders, no matter if they’re Italian or not. Spirito’s is open to the public, though the Italo-American Club is members only, and specializes in authentic Italian cuisine. Owned and operated by brothers David and Gregory Spirito, Spirito’s is the kind of place where you will be greeted by one brother and have your food prepared by the other. As they like to say, “Now that’s Italian.” Spirito’s opened in 2000, but the brothers have been cooking up delicious food for over 30 years. Stop by for an intimate dinner any night of the week, or the lively Sunday family style chicken dinner. Spirito’s can host parties of up to 125 people and has extensive options for banquets and sit-down catered events. They also offer food trays for pickup.
All About Family: On Sundays, visit Spirito’s for a traditional family dinner. Enjoy an all you can eat, family style roast chicken dinner with salad, pasta and potato for $14.95 per person.
Now That’s Special: On Tuesday, Wednesday and Thursday nights, get dinner for two - salad or soup, pasta or potato, entree and dessert with a bottle of wine - for $39.95.
Sample Dinner Menu
Gorgonzola Garlic Bread
Loaf of garlic bread with a tomato and pesto topping topped with gorgonzola cheese
Spirito’s Farmers Special
Cannellini beans, red onion, and capicola simmered zuppa style, served with bruschetta bread
Spirito’s Spicy Shrimp
Seared shrimp tossed with a garlic hot sauce
Parma prosciutto, pepperoni, Genoa Salami, gorgonzola cheese, marinated artichoke, stuffed cherry peppers, tomato mozzarella, cured olives, grilled eggplant all drizzled with a balsamic reduction
Chunks of tender snails marinated in a secret house dressing
Pasta dumplings finished with eggplant, plum tomatoes, ricotta cheese baked with mozzarella cheese
Ground lamb, sausage, and sirloin meat simmered in a plum tomato sauce
Chicken Da Vinci
Chicken breast stuffed with ricotta cheese, capicola and spinach done francese style, topped with artichokes and sundried tomatoes with a lemon butter sauce
Breast of chicken, stuffed with a capicola, mozzarella cheese and sage bread stuffing, topped with a mushroom and rosemary sauce
Medallions of veal sauteed with roasted peppers, artichoke hearts, mushrooms and black olives in a white wine sauce
Breaded veal cutlet topped with eggplant, capicola and mozzarella cheese
Steak Ala Mama
NY sirloin topped with a garlic and butter sauce
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