1200 Hartford Avenue, Johnston | 401-273-1444
A Hidden Italian Gem
It’s one of those places, nestled in a quiet neighborhood in Johnston, that people try to keep a secret so they can always get a table. Pat’s Italian Restaurant, owned by Greg and Christine Stevens, has been providing Rhode Islanders with authentic Italian cuisine for eight years now. They recently renovated and expanded to over 8,500 square feet, adding a banquet room for parties up to 60 and beautiful modern lounge that sits 26 at the bar.
True to its name, Pat’s Italian serves perfectly classic versions of Italian favorites. The restaurant’s claim to fame, though, has always been their sauce, which was named Best Sauce in Rhode Island by The Providence Journal. Considering the many Italian restaurants in this state, that is no small feat. Pat’s also spares no expense in using all natural beef, chicken and seafood, and locally produced dairy and eggs, and has been committed to this kind of quality since the beginning.
At Pat’s Italian, the emphasis is on fresh, house-made food. They’re one of only a handful of restaurants to offer freshly made pasta (there are three of them on the menu), as well as everything from lasagna and stuffies to homemade salad dressing. That’s why their food tastes so incredibly fresh – because it is.
Have a Party: Pat’s hosts private events at the restaurant, and offers a catering to-go menu.
Two is Better than One: Pat’s recently opened a sister restaurant, Frankie’s Italian Bistro, in North Kingstown.
Sample Menu - Primi
Rhode Island Calamari
Hand-battered native squid rings, fried golden brown and topped with sauteed garlic, chopped tomato, olive oil and a side of hot pepper rings
Zuppa di Vongole
One dozen plump little neck clams sautéed with garlic, white wine and clam juice. Comes with choice of red or white sauce and toast points.
Sample Menu - Secondi
Pollo alla Sorrento
All-natural chicken cutlet, topped with Narragansett ricotta cheese, breaded eggplant and mozzarella, baked in tomato-basil sauce
Pasta of Your Choice
Choose from homemade radiatore, bucatini, pappardelle or rigatoni; house penne or thin spaghetti; and tomato-basil, pink, alfredo or aglio-olio sauce
All-natural chicken breast topped with fresh spinach, roasted red peppers and kalamata olives, then sprinkled with shredded Asiago cheese and finished in a light lemon and butter sauce
Ridged lasagna noodles layered with a blend of mozzarella, Narragansett ricotta and Parmesan, and all-natural ground beef, topped with tomato-basil sauce.
Pasta tossed with sea scallops, shrimp, spinach, sun-dried tomatoes and mushrooms in a spicy pink sauce
Vitello Preferito Christine
Hand-breaded veal cutlet, stuffed with spinach, Narragansett ricotta, mascarpone and romano cheeses, topped with fresh mozzarella, prosciutto di Parma and marsala sauce
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