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Select Awards & Accolades:

  • Chef Champe Speidel is honored to be a six-time semifinalist for a James Beard Foundation Award, Best Chef: Northeast, and we are thrilled that Persimmon has been recognized as a two-time semifinalist for Outstanding Service.
  • Featured in Art Culinaire magazine, issue 111
  • Eater: "Bill Addison's 21 Meaty Highlights from the Road"
  • Tasting Table: "Stock Tips: How to Make Perfect Veal Stock"
  • Awarded four stars (out of a possible four) by Rhode Island Monthly restaurant critic Karen Deutsch
  • Persimmon Provisions featured in Edible Rhody: "Chop Shop: Behind the Butcher Block at Persimmon Provisions"
  • Voted "Best Restaurant in the East Bay" (2008-2013) and "Best Restaurant in Rhode Island" (2009) by the readers of Rhode Island Monthly
  • Reviewed by Tom Sietsema in The Washington Post: "Postcard from Tom: In Providence, look for restaurants run by couples"
  • Reviewed by Gail Ciampa in The Providence Journal: "Rhode Island's Best? Fresh, local ingredients with a creative touch"
  • Chef Champe Speidel honored by Johnson & Wales University as the school's 159th Distinguished Visiting Chef
  • Bon Appeitit: "How to Get the Best Service from Your Butcher"
  • Q&A on Persimmon Provisions in The Bay magazine
  • Received 2010 Edible Rhody Chef/Restaurant Local Hero Award
  • Featured in Food Arts magazine
  • Named "Best Anniversary Celebration" by Yankee magazine (Best of New England)
  • Named a "Best of New England" by Boston Magazine's New England Travel
  • Featured in Food & Wine's Best Restaurant Dishes" (2006)
  • Received “Best Food as Art” and "Best Restaurant, East Bay" recognitions from the Providence Phoenix
  • Named an Editor’s Choice by Yankee Magazine Travel Guide to New England