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big king

@bigkingpvd

weird restaurant from the people of @foodbynorth. open Thursday - Sunday for dinner. check the website for resys - we also take walk ins every night

 Providence, RI
bigkingpvd.com
Joined April 2018
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34Media
Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)Photo by big king (@bigkingpvd)
im very dumb sometimes, and here’s an example - i forgot to open resys for tonight last week, and just realized it. so if you’d like to come in, we have completely open books tonight - it’d also be a great night to try to walk in!
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stuff that’s been going on - staff meals and silly menus
Image from big king (@bigkingpvd)
Image from big king (@bigkingpvd)
Image from big king (@bigkingpvd)
Image from big king (@bigkingpvd)
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We’re back open indoors with limited capacity and uh here’s some of the food.
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Image from big king (@bigkingpvd)
Image from big king (@bigkingpvd)
Image from big king (@bigkingpvd)
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BROWN FOOD SEASON Our house Japanese curry made with s&b, butter, and the juice from apples, carrots, garlic, onion, and ginger (it’s vegetarian!). The sauce is then heated with potatoes and carrots that are cooked nicely and leek white soubise.
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This is a dumb way of making curry because of the amount of work, but being dumb is our collective middle name. We serve it with soft boiled egg, seasonal pickles, and steamed rice. It’s $12, and you can add fried tofu, lobster, grilled koji chicken or local fish katsu (pictured)
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Available now until it gets warm again.
It’s $14 so really you should buy it.
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Sake School! Three six ounce pours that change weekly, for $30. Add it on to an order or get it on its own - and join me on IG live Monday nights and we’ll taste and talk through it together! exploretock.com/bigking
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Bonito Tataki with radish greens dressed with charred zucchini and local verjus. On the a la carte menu for $12.
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Seventeen sakes by the glass, carafe, and bottle. All killer, no filler. Come get into sake with us.
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A reminder to self that when you build a restaurant that is not for everyone, not everyone is going to get it.
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Spring is sprungin
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This whole article is really great writing, but I’m just here for this line
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Luongo Square maintains its ⭐️⭐️⭐️ bostonglobe.com/lifestyle/fo…
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Sprouting Tatsoi, one of the first signs of spring (at least in the greenhouses). Barely steamed and dressed with warm squash dashi and tamari. One man’s plainness is another’s shibui.
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Honey cake with toasted meringue and overripe merlot grape sorbet
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Hey! We think this weird #Providence place @bigkingpvd is terrific and strange and boundary-breaking, and so does our food critic. And, oh so does @nytfood. I think that means @foodandwine @bonappetit @andrewOknowlton should all come visit. See u soon! rimonthly.com/restaurant-rev…
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Grilled Cabbages with miso and our furikake. Resys are now open through 3/3. Hope to see you soon!
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New sign, who dis?
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Blackback Flounder brushed with carrot dashi and a schmear of sesame/mirin. On the set menu. Tons of availability for walk ins tonight!
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