Cozy, intimate and elegant all at the same time, the 40-seat restaurant is housed in 1870 twin storefronts that form the façade on the original 1793 warehouse built for iron merchants, Congdon & Carpenter. So named in direct homage to the uncovering and rerouting of two rivers running through the heart of Providence over a decade ago—and the multicultural nature of Bruce Tillinghast’s menu—New Rivers offers diners a unique culinary adventure.

Chef and owner Bruce Tillinghast, brings together a diverse range of culinary and life experience that results in his inventive, multicultural cuisine. His menu draws not only on his art history background and training in provincial French and regional Italian cooking, but also on a lifelong fascination with the tastes and flavors of the world. The result, along with the support of fresh local and organic ingredients, and some fine international wines, makes for a dining experience that is both exciting and satisfying, lively and unusual.  Chef du Cuisine, Beau Vestal's influence is evident in many of New Rivers menu items as well as an extraordinary "Charcuterie Menu" with smoked, cured meats and fish as well as pates, all items made in-house.

New Rivers boasts a broad range of moderately priced wines, along with a few premium selections. With a careful eye to pairing the perfect wines with his robust, multicultural food, Bruce Tillinghast has assembled a wine list that represents a variety of origins and styles. “Food and wine go hand in hand,” he says. “Just as it’s fun and part of the creative process to put ingredients together to create a dish, it’s also fun and certainly creative to isolate a wine that’s going to pair well with that dish.”