Pizza Marvin is a classic joint: a slice of ‘roni on a paper plate and pies tossing while music’s blaring kind of establishment. With a menu drenched in nostalgia – from square slices to wedge salads – co-owner Jesse Hedberg explains that he and chef Robert Andreozzi set out to create a fun, casual restaurant with a friendly neighborhood atmosphere. Highlights also include some surprises like Buffalo Stix (chicken bites stuffed with mozz), a Salad Pizza, and Weenie Fries, along with a raw bar to make it a true Rhode Island spot.
“Our dining room is currently closed to the public, but we will be open indoors as well as on our patio once COVID is under control,” Hedberg explains, but walk-up slices have been a hit so far. “Pizza is the king of to-go food and our menu is designed to travel well.” Carryout cocktails are leveled up with in-house canning and bottling, so you can grab a Pepperoni Negroni or Dirty Marvini to pop open with your pie when you get home.
Getting their feet wet with meal packages popping up over the holidays, Sirianni’s Modern Speakeasy has slowly crept into the Providence food scene throughout the winter, offering comfort staples like Chicken Parm and Moroccan Braised Short Ribs seasoned with warm spices and a little bit of heat. Creative fusions offer a spin on classic Americana with the flavors of Middle Eastern, Dominican, Japanese, Mexican, and Greek cuisine to capture the spirit of the diverse cultures that influence our modern food scene. This means plenty of chilis and dried fruits, along with spiced cocktails like Coquitos, a winter favorite.
Owner Vincent Sirianni explains that they’re sticking with a delivery model until the COVID waters are calmer and the time is right for the “speakeasy” part of their name to become fully realized. “Our goal is to end up in a brick-and-mortar,” he says. “A 1920s Prohibition-type setting. Wooden fixtures, leather booths, live music. With everything going on, it’s smarter to stick with delivery. But as soon as the state reopens, look out for us.”
A snack fare staple, Dips Dips has been popping up around Providence for just over a year, making delicious eats even better by putting it between two pieces of bread – from cheese katsu sammies with a sunny-side-up egg to meatball grinders. Rolling with the pandemic punches, the food biz has shifted somewhat from catering and pop-ups to specializing in house-made pantry provisions, and now they operate out of the takeout window next door to Broadway Bistro every Wednesday through Friday.
Unsurprisingly, their takeout fare includes plenty of dips and chips, along with bottled buttermilk ranch dressing, pickles, and a full menu of sandwiches and specials that rotate nightly. “We also offer local delivery for the work-from-homers and essential workers alike,” says Brandon Teachout who co-owns Dips Dips with Rhonda Dudek; they’re able to open up the takeout window thanks to the generosity of the teams behind Broadway Bistro, Slow Rhode, and Irregardless Biscuit Co. “This is such a special community to be a part of during such a hard time, and it’s pretty encouraging despite it all.”
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