- Address: 200 Washington St, Providence, RI 02903
- Telephone: (401) 272-3105
- Price (after tax + tip, excl. drinks): $65
- Courses: (4 main/6 total) 1 amuse / 3 savory / 1 dessert / 1 mignardise
- Price/Main Course: $16
- Rating: 17/20
- Value: 5/5
- Average Dining Time: 90-120 minutes
- Time/Course (total): 15-20 minutes
- Chef: Benjamin Sukle (ex: La Laiterie, The Dorrance)
- In Own Words: “We don’t do massive plates. We don’t do massive starches. We don’t do anything like that. It’s very vegetable-forward, it’s very clean, it’s very healthy in some aspects.” 
- Style: New Naturalist (*)
- Notable: High quality cocktail list (The Dorrance alumni); focus on Rhode Island ingredients; subtle use of microherbs
Previous write-ups from me:
birch has really made senior year at Brown a treat. Located about 20 minutes by foot from campus, it’s my default go-to for fresh and inventive New Naturalist cooking. The following is a compilation of my last 3 visits in winter season at birch , now we’re finally at the end of it! (It has been a long and bitter winter in the Northeast.) Here are some thoughts on their winter menu offerings:
Winter #1 (early December 2013)
Spaghetti Squash: Enoki Mushroom, Marjoram, Pumpkin Seeds, Sour Cream (4.75/5)
Spaghetti squash here made to live up to the heartiness of its namesake spaghetti, richly coated with cream, with crisp enoki mushrooms on top. Counterpoint a herby marjoram. Hearty.
Warm Red Beets
Crispy Heirloom Potatoes: Preserved Green Tomato, Egg, Potato-Miso Cream (5/5)
(Vegetable ash on top) Another great dish, the egg binding together the roasted potatoes underneath a head of miso cream. Green tomato provides the tart notes.
Rhode Island Chicken: Brussel Sprouts, Pumpkin, Chervil and Quince (3.5/5)
A chicken confit with brussel sprouts and quince. Was not a big fan of this, wasn’t sure what the brussel sprouts added. This has been a mainstay of the menu since December though, so I’m may be in the minority.
Chocolate with Rhubarb
Warm Apples: Caramel Custard, Malt Cookie, Bourbon (5/5)
Brilliant. The malt cookie shields the warm apples, doused in caramel custard, underneath the apple ice from the sog. Originally a descendant of a dish from the Catbird Seat dinner. Unfortunately not on the menu right now.
Sweet Grain Cereal
White chocolate and quinoa
Winter #2 (late January 2014)
Cornmeal Hush Puppy
Rhode Island Beef Tartare: Wrapped in Cape White Turnip with Crispy Rye, Chives and Ramp Capers (4.75/5)
Rhode Island Suckling Pork
As great as ever, with a sweet sunchoke mash this time around.
Lemon: Maraschino Cranberries, White Chocolate, Poundcake and Picotta (5/5)
Great lemon flavor throughout this dessert. Burnt-lemon-flavored meringues, lemon poundcake, shaved white chocolate and sour cranberries. The scent of lemon, and the sweetness of the white chocolate + lemon poundcake cut by tart cranberries.
Winter #3 (early March 2014)
Warm Butternut Squash: Melted Leeks, Pumpkin Seeds, Marjoram and a Brown-Butter Shellfish Bouillon (4/5)
Squash is now mashed and for textural contrast, artichoke slices and pumpkin seeds are added. Marjoram seems to be a favored pairing with squash, and a rich third leg – earlier in winter it was cream sauce, but now a brown-butter bouillon. A hearty broth.
Rhode Island Lamb: Roasted Celeriac, Creamed Chicories and Nasturtium (4.5/5)
Descendant of the pork dish, which went out of season, the roasting brought out the sweetness of the celery root (tasting something like wolfsberry crossed with the earthiness of danggui (angelica sinensis)), and the roasting of nasturtium gave it a crunch not unlike kale chips. Flavorfully roasted slices of lamb shoulder.
(*) – A note on style: I think I’ve been hopelessly confused about what I mean by New Naturalism in the past. I’ve used the term to denote restaurants like Borago and atera, in the style of noma and In De Wulf, which feature minimalist plates with tweezered details and foraged ingredients. Those I would now call Foraged Restaurants. There is a distinct style of cuisine by Contra or this restaurant, which I call New Naturalist. Pete Wells calls it “mumblecore cuisine“. This is a unhelpful name. I think a better name for it is “we-mix-it-all-up + soft-pliable-food”. For now I’ll call it New Naturalist. The four criteria are:
- 3-4 principal ingredients all mixed up on the plate
- vegetable-and-(heirloom)-grain forward
- meat as best supporting actor (at best)
- a “let-it-fall-where-it-may” plating aesthetic