“North is a non-traditional Rhode Island restaurant. We cook vegetables, seafood and meat that are sourced from farmers and fishermen that we know and are proud to work with. Our dishes are influenced by the diverse modern makeup of our city and state, and are all meant to be shared in a convivial atmosphere with an interesting glass of wine or unexpected cocktail. It is personal, and authentic to us – and we always think it is delicious.

Fifty cents of every dish goes to Rhode Island Community Food Bank or Amos House. No matter what our price point, we are peddling luxuries. So we want to do some small part to help curb hunger in our community. Over the past five years we have donated around $40,000.”

Sesame miso cabbage with honeyed leeks, chili oil, and celeriac croutons; dashi-poached monkfish with smoked turnips, preserved strawberry, and mustard greens; arugula and hazelnut noodles with pork cutlet, tea egg, daikon, and cured onion.

The bold, eclectic flavors at North, a lively restaurant in the hip Dean Hotel, are largely Asian-inspired, with nods to Filipino, North African, American Southern and Rhode Island cuisines. It all adds up to a deeply tasty menu of shared plates that draw crowds and top-level accolades. Dan dan noodles feature mutton, squid, and fermented chilies. Dessert might include vanilla cake with miso caramel, or a scoop of plum blossom ice cream.