If you’ve been feeling brisket withdrawal these past couple months, the wait is almost over - Durk’s Bar-B-Que is coming out of hiatus with their new brick-and-mortar on Aborn Street this month. Longtime fans will remember their Texas-style smoked BBQ from the former Thayer Street spot, and you can expect the same quality and care put into classics (Durk’s Nachos, anyone?) from their old menu. To get the freshest ingredients, chef Ed Davis will continue working with local farmers like Gnarly Vine Farms, Little City Growers, and Farm Fresh RI.
In this new normal for the dining industry, Durk’s seeks to prioritize the health of their staff and guests above all else, even if that means taking a little extra time to set up the perfect space designed around that goal. UV filters, plenty of airflow, to-go cocktails and eats, and plans for some outdoor seating will all be part of the new experience when Durk’s welcomes back longtime fans and new faces very soon. 35 Aborn Street
Lisa Watson’s journey to juicing started when she approached her own health issues through a holistic lens, and blossomed into a startup idea she brought to Hope & Main’s incubator program. Pursuits to build her passion into a business were put on hold to raise a family, but the timing of Watson’s decision to launch The Juice Girl now feels serendipitous, as many are reflecting on health and immunity. When COVID-19 hit, Watson explains, “Friends and family began asking me when I would be making juice again and I realized it was the right time to get back in the kitchen.”
Only the good stuff goes in Watson’s bottles of homemade (and often locally sourced) juices, which folks can order during the week for Monday deliveries around Providence. Some favorites include Vitamin C, a step above your average daily orange juice, and The Zinger, a creamy, spicy blend of beets, ginger, carrots, and lemon. The small-but-mighty cayenne Hot Shots are immunity boosters jam-packed with nutrition. Targeting a range of health benefits, Watson’s concoctions offer something for everyone.
Having grown up in the West End, the owner of Black Beans PVD, who simply goes by “Bean,” creates soul food rooted in an intimate sense of the neighborhood. Bean saw a disconnect in her community between the food offerings available and those at the heart of her own and other long-standing Black families who make up the West End. “It’s going on your first fancy date and that fancy food not being food you like or are connected to,” she explains. “Basically my goal is to create a space that serves both culturally connected and economically accessible fresh food that sometimes happens to also be fancy.”
With a preorder and pickup model in place for now while Bean works toward a brick-and-mortar spot, watch for a rotating menu of from-scratch dishes like Pickled Red Onion Jam, Baked Mac and Cheese, Goat Cheese Cheesecake, and Fried Pork Chops. Always seeking innovative ways to serve the community, Bean’s meal kits provide one free kit to a household struggling with food insecurity for each one sold. 32 Custom House Street