Walking into The Grange on a Thursday evening was a warm respite from the biting Providence cold. Candles in mismatched mason jars light the rustic interior of this spacious restaurant tucked away in Federal Hill, the walls are decorated with eclectic art and menu specials, and a full bar is illuminated by blue string lights. A combination of low tables, high-top seating, and a long communal table is scattered throughout the restaurant, and my party and I were led to a cozy spot in a corner booth. The Grange, brought to us by the same owners of popular Providence eateries Garden Grille and Wildflour Vegan Bakery, is dedicated to “elevating diners’ perceptions and experience of vegetables,” according to the restaurant’s website. Though the menu is limited to vegetarian items, I can assure you that a lack of meat does not take away from the variety and complexity of the food offered here.
The dinner menu is broken down into three categories: “Small(ish),” “Medium,” and “Large(r)” plates. The selection ranged from Deviled Eggs and Scallion Pancake Rolls, to a mushroom Po’ Boy and Winter Risotto, all featuring fresh, seasonal produce in innovative combinations with one another. You might categorize the cuisine as “Farm-to-Table” with an Asian influence. The cocktail menu featured classic offerings like the Tom Collins and The Old Fashioned as well as the “Mai Tai Foster,” The Grange’s “House Cocktail of the Moment.” We, however, settled on the restaurant’s “Moscow Mule,” a surprisingly spicy and tangy drink that featured Prairie organic vodka, Grange ginger, and lime.
As far as the food was concerned, we were overwhelmed by all of the choices, to say the least. In attempts to control our eyes that were growing increasingly larger than our stomachs, we consulted the friendly staff for suggestions as to how many items it would be actually conceivable for three, fairly-pint-sized 21-year-old girls to eat. With our server’s guidance, we finally chose to order the Roasted Cauliflower, Quinoa Salad, Korean BBQ Tacos, and the Soba Noodles.
The cauliflower, which was cooked with green onion, sweet chili sauce, peanuts, and cilantro ginger aioli, paired perfectly with the fresh quinoa salad of lettuce, avocado, autumn squash, sunflower seeds, and roasted garlic dressing. The delicious combination of cooked and raw vegetables, the spicy chili of the cauliflower with the smooth texture of the avocado, made it hard for us to believe that the next two courses could top these.
But we were proven quite wrong. The Korean BBQ Tacos, prepared with seitan, salsa verde, smoked avocado puree, and queso fresco, were rich and extremely flavorful, smoky, spicy, and sweet. The order came with two substantially sized tacos, which were quickly devoured before the arrival of our main course. We were then finally presented with an enormous bowl of steaming noodle soup: miso broth swimming with winter vegetables, seaweed, and noodles. This hearty feast left us filled to the brim with vegetarian-goodness, unfortunately too full to explore the Grange’s appealing dessert menu. We were satisfied, however, to just have yet another reason to plan our next trip back!
In addition to their evening hours that extend until 10p.m., The Grange is also open for lunch 11a.m.-5p.m., weekend Brunch from 9a.m.-3p.m. and features a coffee and fresh juice bar. The Grange is located at 166 Broadway, on the corner of Broadway and Dean Streets. It is well worth the trip off of the Hill for vegetarian food that packs an enormous flavor punch.