Providence Coal Fired Pizza is my new official “go-to spot” for virtually any occasion. Have you ever been looking for some quality food but don’t feel like dining in an uptight, stuffy setting? Trust me, I know the feeling. You shouldn’t always need to take out your finest pair of slacks just to experience a delicious meal. Luckily, I recently discovered Providence Coal Fired Pizza which is the perfect mix of casual and trendy. Their menu is simple and approachable with a classy spin on traditional comfort food. Whether you’re with friends, family, or even if it’s date night, their fun, lively atmosphere coupled with delectable coal fired cuisine make them a perfect destination for any day of the week.
In the backdrop, you can see their custom-built oven. I was informed it can heat up to approximately 900 degrees which is MUCH HIGHER than traditional/wood fired ovens. This results in some perfectly well-done pizzas and appetizers.
Fun Fact: An amuse-bouche (bite sized hors d’œuvre) is paired with every cocktail. Here we were served Homemade Chorizo with Tomato Sauce and Bacon-Chili Jam. The Chorizo itself packed some intense heat but was balanced out by the sweet and smokey Bacon-Chili Jam. It definitely woke up our taste buds and turned out to be an exciting start to our meal.
For our first appetizer, we ordered the Baked Goat Cheese with Roasted Vegetables and Fire Bread. And let me just say…this turned out to be our favorite dish of the night! This creamy goat cheese will blow your mind. The slightly charred exterior forms a delicate shell for some warm and luscious cheese. Pick up a slice of bread, scoop up a medley of vegetables, and dive into the center for some divine cheesy goodness. This is a must-try at Providence Coal Fired Pizza!
Our server urged us to try the “Coal Fired Wings” and boy did these turn out to be a great recommendation! These are not your typical greasy chicken wings smothered in sauce. In fact, these gourmet style wings don’t even need sauce. The coal-fired oven brings out the spices and herbs and creates a charred, blackened crust. The high heat from the oven locks in all the flavors and the chicken remained super juicy and moist. These coal fired wings were irresistible!
Since we couldn’t make up our minds on what pizzas to order (since they all sounded amazing!), we went for the half-and-half method. Two pizzas / Four Varieties = Genius.
Rocket – Tomato, Mozzarella, Fresh Basil, Arugula, Pecorino, Prosciutto – This was like an updated version of a Margherita pizza. It was nice and clean with some elevated flavors from the delectable Proscuitto and salty Pecorino. This pizza is sure to please the entire table.
Meatball - Tomato, Ricotta, Mozzarella – I enjoyed this particular pizza due to its simplicity. It highlighted the complex flavors and aromas from the coal fired oven. The meatball was crumbled with some spiciness similar to sausage. Dollops of ricotta were hidden underneath blankets of mozzarella. This pizza is another definite crowd-pleaser.
Duck Confit – Mushrooms, Roasted Onions, Frisee, Pecorino – I’m a huge fan or Duck but I can honestly say I’ve never tried it on a pizza before. The Duck was deliciously rich and savory, but the pizza itself was a bit on the greasy side. There was also excessive amount of frisee for my liking. Overall, I appreciated the creativity but I preferred the simpler varieties instead.
Clam – Rosemary, Fingerling Potatoes, Roasted Red Onions, Pancetta, Local Clams, Parmigiano Reggiano – This pizza was white without any sauce which allowed the Clams to be the star of the show. It was like a deconstructed version of a Rhode Island Chowder masterfully arranged on some dough instead. This is not your ordinary pizza, but if you are on the adventurous side, you should give this one a try!