Parkside Rotisserie and Bar is synonymous with rotisserie chicken, and with good reason. Celebrating its 20th anniversary, Parkside has been serving up poultry perfection to lawyers, judges, courthouse workers, college students and more. Over the years they’ve seen Providence change quite a bit, but it’s refreshing (and comforting) to know that their rotisserie chicken has remained the same.
“First, we use all natural, hormone free, free-range chickens,” explains General Manager Adam Vargulish. “We brine it for three days in a simple brine of lemon, garlic, salt and sugar. What really makes it special though is our rotisserie, where it cooks for over two hours at 225 degrees, slowly turning on the open flames to keep its natural juices and flavors.” After it’s roasted, diners have the option of eating it one of three ways: as is with handcut fries and pesto, finished with a spicy Asian inspired sauce chock full of cashews or with a red wine reduction served with roasted fingerling potatoes and a vegetable – their version of Coq au Vin.
Over the years the menu has grown from two to four pages, and they’ve added specialty items for their foodie patrons, like cheese and charcuterie as well as foie gras. They’ve had to adjust their cocktails over the years, too. “It seems with cocktails that everything old is new again,” says Vargulish. “There was a time when the emphasis was on sweet and sparkly, lots of variations on the cosmopolitan. Now, it seems people are moving away from the sweet and looking to whiskey and bourbons to wet their palates. Manhattans are very popular again, so are Old Fashioneds and Sidecars.”
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