Oberlin nominated for Bon Appétit’s best new restaurants

A GRILLED FISH DISH at Oberlin in Providence. The Union Street restaurant, which opened earlier this year, has been nominated to Bon Appetit's list of the best 10 new restaurants in the country. / COURTESY BON APPETIT
A GRILLED FISH DISH at Oberlin in Providence. The Union Street restaurant, which opened earlier this year, has been nominated to Bon Appetit's list of the best 10 new restaurants in the country. / COURTESY BON APPETIT

PROVIDENCE – Oberlin, on Union Street, is one of the nominees for Bon Appétit’s best new restaurants 2016.
Fifty restaurants around the country were nominated, and the “Hot 10” winners will be revealed in the magazine’s September issue. It will hit newsstands and will be live on bonappetit.com on Aug. 16.
“They define the way we eat in 2016,” Andrew Knowlton, Bon Appétit’s deputy editor, said about the restaurants on the list.
Knowlton and senior editor Julia Kramer ate at more than 400 restaurants around the country in search of best new restaurants.
“Julia and I searched for one-of-a-kind places that can’t be replicated,” Knowlton said in a statement. “We love restaurants that are driven by passionate people with distinct points of view. These places aren’t cookie-cutter. They’re absolutely authentic to the cities where they’re based. We want to recognize restaurants that showcase hard work, genuine hospitality and delicious food.”
They range from an “onigiri-slinging” food truck in Charleston, S.C., to a pintxos party in Pittsburgh and a French-Mexican brunch in Los Angeles.
Oberlin, which opened earlier this year, is the second restaurant in Providence for Benjamin Sukle, who also operates Birch, known for fine dining.
Bon Appétit describes Oberlin as a “seafood-centric, Italian-American restaurant” that features “every one of our ‘foods we want to eat right now’ boxes. … At least a half dozen fish are offered each night, all sliced with precision and served in simple but clever combinations, such as bluefish with dill and sauerkraut. … And his pastas are nothing short of transcendent.”

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