Nearby points of interest
Nearby points of interest
About Cook & Brown Public House
Cook & Brown Public House is a modern, New England inspired version of a European Gastropub. This translates to a restaurant with food that is rustic in nature yet refined in technique, and service that is casual and friendly while still maintaining a high level of professionalism and polish. Cook and Brown seats 50-55 people including the bar, which acts more as a dining counter for single diners or those guests who wish for a more casual dining experience.
Providence, RI 02906
Hours of Operation:
Dinner: Thursday-Saturday: 5:00pm - 10:00pm
Dinner: Tuesday, Wednesday & Sunday: 5:30pm-9:30pm
Bar: Tuesday, Wednesday & Sunday: 5:30pm-9:30pm
Bar: Thursday: 5:30pm-10:00pm
Bar: Friday & Saturday: 5:30pm-1:00am
$30 and under
AMEX, MasterCard, Visa
Please contact us through our web site to set up.
Plenty of on street parking on Hope St.
RIPTA Bus 42. The bus runs to and from Kennedy Plaza in downtown Providence and stops just steps from our doorstep.
Private Party Facilities:
Please contact for information.
Private Party Contact:
Nemo Bolin: (401) 273-7275
Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Counter Seating, Farm to Table, Full Bar, Non-Smoking, Outdoor dining, Takeout, Weekend Brunch, Wheelchair Access, Wine
Special Events & Promotions:
Please contact us through our web site to set up.
Cook & Brown Public House Ratings and Reviews
Very limited options on the dinner menu and really not broad based appealing. The web site gives the indication that the menu would be larger. Being a chef myself, I always perplexed that most chef in restaurants don't have a feel for salt. Most dishes are under salted. At restaurant, the cassoulet was extremely salty. I think what made i worse was they used a toasted bread crumb topping made from heir house bread which had a salted crust. Also, for a menu that only had four entree choices (and no specials) they had a substitution for one of their specials. My wife had the Steak Frites and I have to say the Frites were great but were served with no dipping sauce. They serve an Aoili with Moules Frites, why not with the Steak Frites. I think they are more interested in pleasing the drinking crowd and not the dining crowd.
My first dining experience at Cook & Brown and hope for more in future! Food is pricey but the quality makes it worthwhile. Creative combinations of foods, from salad to dessert. For example, the salad (crisp and fresh) included duck cracklings and a whipped cheese dressing. Entree was a fluffy cod cake surrounded by delicious mussels in a base of savory tomato broth. Try the fluffy rice pudding drenched in a maple praline sauce. wine list includes lots of out of the ordinary choices.
We chose Cook and Brown based on the selections chosen for Restaurant Week and we were not disappointed by the choices! From the salads, to the entrees, to the desserts, everything we ate was delicious and creatively plated. We enjoyed unique and tasty cocktails and German beers we hadn't tried before. Our waitress was helpful and attentive. We thoroughly enjoyed our dining experience and are already planning on returning next week with friends!
Everything was great. Our server when we started the night was outstanding. Her shift ended during our meal, the person who took over wasn't as attentive & left us waiting for the check for a while. Other than that it was a perfect night out. Great menu (albeit limited, call ahead to see what the offerings are) we caught the end of the german experiment. Just delightful. The smoked trout was so good.
Visited last year just before xmas as we pick up our kids at train station from NYC. We all Loved the cocktails and food so decided to go again this year. Unfortunately was offering only the winter menu which was limited and nothing on it met our appetites that evening so we only had cocktails and pretzel bread and left to visit another restaurant for dinner. Suggest updating the menu shown on OpenTable. All that being said we continue to be impressed with the cocktails (and service was pleasant) and will definitely come back - but will call before to check on menu.
What an extraordinary, transcendent meal! They got a pig from a local farm and served the most exquisite ham. Everything was so fresh and seasonal, from the inventive salad with shaved cabbage, rye seeds and raisins, to the wonderful roasted veggies and, of course, the ham. I can't wait to go back. This place is special. And also a wonderful value.
This restaurant was a complete disappointment. As a "Farm to Table" restaurant, you would expect fresh, local ingredients prepared simply with appropriate seasonings. From the start, we had difficulty even finding anything on the menu that would make us want to stay and try it. Since we had little time before we had to go to see a show, we decided to try to make it work. The first couple of small dishes we ordered were good...fresh cucumber salad with mint and giant radish...it was nice and we thought "OK...maybe this will be worth it". Unfortunately, that was as good as it got. The smoked trout was just bad. It did not look fresh, was really cold and seemed like something that was opened from a deli package. The brussel sprouts were not fresh...they looked like they had been cooked few days earlier, warmed back up in a dish covered with olive oil and mixed with fatty bacon. What is with the over pouring of olive oil on everything? Sometimes less is more...and in this case, it's going to be way less.
The service is exceptional--everyone was very attentive, the food was served with perfect timing and the staff very friendly, conversational and efficient. The food is good--a lot of butter was used and of course that makes things delicious. I liked everything we ordered and will definitely go back. It was rich but healthy tasting.
The one thing that could use a bit of a boost is the decor--rugs on the wall? it felt slightly dirty which is not good. Given the food is austrian the decor should reflect this--good art on the wall and maybe a different paint color.
It had been awhile since we had been to Cook and Brown, but we've always enjoyed it in the past. Always loved the eclectic menu and that it was not only seasonal but used local foods. Something has changed however. The recent menu with a beach theme was more suited to a clam shack. Fried foods and salads, and very limited protein options (lobster, fried fish, or fried chicken). We left. My advice - if you want to try Cook and Brown, call ahead of time and see what the menu is. The menu on their website does not even approach reality. We won't be back any time soon.
We have enjoyed this place a number of times in the past. Maybe not a top tier place, but good food, interesting menu, and the Sunday "Family Night" was great fun. We often visited on our way to the Gamm. But on our recent visit, there was only a summer "Beach" menu that would have been more appropriate at a clam shack. The food was mediocre, too. What's up? Is the chef on summer vacation? Has the place changed hands? We won't be back soon.
I very much missed the bartender who left last week. He gave Cook and Brown a particularly friendly ambience in my opinion. It's in my neighborhood, so I liked it as a place to dine comfortably alone, have a drink and an appetizer, or a small dinner.
Service was fine the last time, efficient and attentive. But not what it had been before. My friend, who had never been to Cook and Brown, didn't miss anything. But I did. I do think it is a bit expensive, by the way.
Menu was unusual. It was a Mexican theme - not what we expected. Plates were very small - somewhat salty. Octopus was charred - There was no salads on the menu at all
Zucchini blossoms were excellent and the Carmel rice pudding was delicious- perfect to share. Overall experience was just okay -
Although the food was delicious, and the service was great, we were a bit disappointed that it was not their regular menu but instead the "pop-up" Mexican restaurant. We have been dying to go to Cook and Brown for some time now and finally had a night free from our baby, so we were bummed that we could not try any of the food so many of our friends have talked about. The best part of dinner was our after dinner cocktail at the bar. The bartender made a perfect Boulevardier and had such extensive knowledge on all things alcohol, it was a great conversation.
I went into cook and brown because I truly had no idea what I wanted for dinner other than a good meal. I was greeted to outstanding experience with both the food and service. I was unaware of a temporary menu change for cinco de mayo but, sweet Christmas it was exactly what I want even though I couldn't decern what my pallet was telling me to eat. The octopus salad, blue fish sepas, squash blossoms were all amazing. I finished my 11 tapas with the grilled chicken livers and I'm very happy that I did. It was so amazingly tender with a light amount of char to balance to iron/mineral flavor of the liver. And the walnut vinaigrette elevated the dish to the point that I was sad from each bite because that meant I was closer to finishing it. Cocktail list was excellent and their version of "naked and famous" was spot on. I look forward to my next experience at cook and brown.
Cook & Brown was simply the best. They were so flexible about me changing the reservation (even up until the day before). We were there for my friends bachelorette and they greeted us with a wonderful cocktail on the house. The food was phenomenal and the menu was specific to the weekend (Cinco de Mayo). Mexican nachos = yum! Service was impeccable and the vibe was wonderful. Can't say enough good things.
We went with friends for the Cinco De Mayo specials. The margarita initially tasted very good but there was so much ice in the glass that it was soon watered down.
We had to request appetizer plates.
The portions were extremely small. My fajitas included two shrimp that were in the shell which were difficult to remove because they were hot, oily and impossible to cut with a regular dinner knife, there were a couple of very small slices of onion , no creama.
The shrimp had an unpleasant taste of ? Preservative? The tortillas were so dry that they crumbled.
Both couples ordered dessert, only one was delivered.
Overall the food and the service was very poor.
7 pm and they already ran out of the one fish dish on the menu- we asked what were the options, and we're told chicken or duck- that's it! Salads were OK, that (and the cocktails) are the only reason I'm giving 2 stars. Ran out of bread while waiting for main dishes (the restaurant literally ran out of bread). Waited half an hour for main dishes, then they were mediocre. Very disappointed, not what we expected- maybe worth a visit for the bar, not the food
Walked by this restaurant many times before trying it out. I should kick myself for not trying it sooner. The food was amazing, the drink menu is awesome, and the staff is incredibly friendly. I recommend everyone try this undiscovered gem, but don't make it so popular that I can't get a table again.
We began with perfectly crafted cocktails which really set up some high expectations (if you love Bourbon, try the Malt Whitman; it is Manhattan-ish without being a Manhattan). The bartender knows how to mix excellent drinks! Our waitress was very nice and her service was prompt. Both she & the floor manager asked us how our experience was during the meal, and they did so without coming off as dotingly attentive. The six fried oysters as an appetizer were light (not heavy or greasy) and were served with a delicious, slightly spicy rémoulade. The oysters also came with a small, cooling-crunchy cabbage "salad" which was a nice balance to the spicy warmth of the rémoulade. It was obvious that our way-beyond-delicious entrées were created with a total knowledge for each of the ingredients in them. The duck leg was a succulent, perfectly cooked delight. The handmade cavatelli came with a generous portion of pork, an amount of meat that was really perfect for this pasta dish. While everyone has their own idea of what is the right portion size, I felt that the portion sizes of all of our dishes should not be tinkered with. I like feeling satiated after a meal, not stuffed and ready for a nap (for the plenty Americans who disagree with this, I suggest an all-you-can-eat buffet). If you like a quiet meal, dine early; if you love a louder, more bustling people-watching experience, eat later (or ask to sit near the bar). Oh, and don't expect a run-of-the-mill wine list. Like the rest of the menu, the wine and spirits list is thoughtful and smart. I love that they have my favorite gin: Bar Hill Tom Cat; and, I know that the next time I dine at Cook & Brown, I'll have to try the wine from the Beqaa/Bekaa/Bekkah Valley. Wines from this part of Lebanon are often pretty amazing, but you rarely find them on a wine list in New England.
Temp inside was VERY cold when we entered; another group was wearing their outdoor coats at the table. The greeter told me it was 12 degrees outside, as if this justified it. It was in fact 27 degrees.
I love salt and usually salt everything. My pasta came to the table so salty I really could not eat it. I rarely return food, but everyone else at the table agreed it was inedible so I returned it. It was a sunday night, maybe their regular chef was not there, but it was unfortunate. Others at the table ordered steak and duck; each of these had portions that were nearly cold by the time they were given to us. The restaurant was not crowded so not sure what happened.
I will not go back - there are too many other great restaurants in Providence.
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