Dining Guide

Simone's Restaurant

International influences on fresh, local cuisine

Posted

275 Child Street, Warren | 401-247-1200

A World of Flavor
Simone’s Restaurant is that rare blend: a relaxed, comfortable restaurant that serves impeccably fresh, refined fare. Chef Joe Simone honed his culinary chops all over the country, spending years as a private chef in Europe, San Francisco and Nantucket before coming home to Rhode Island. 

All of Chef Joe’s refined tastes converge at Simone’s, which has a locavore sensibility and a global palate. The Cioppino with sea scallops, cod, mussels and clams is a traditionally San Franciscan recipe, but as he explains, his owes a lot to the preparation at his favorite restaurant in Marseilles, France. Much of the menu is prepared using the restaurant’s forno, a high-heat Italian oven that creates everything from Oven Baked Eggs with leeks, mushrooms and pancetta for brunch to Chive Gnocchi from the forno with lobster and mushrooms.

“We really want to bridge the gap between the producer and the guest,” Chef Joe says. “We want to know who grows everything we’re serving. If you come in for dinner, there’s a very real chance that the clams were in Narragansett Bay this morning.” You’ll find bread from Seven Stars Bakery in Rumford for breakfast and brunch, poultry from Baffoni Farms in Johnston, fruit and produce from Seekonk’s Four Town Farm, clams from Andrade’s Catch in Bristol and beef and pork from Blackbird Farm in Smithfield on the menu. 

Learn from the Chef: Simone’s regularly holds Monday night cooking classes, where several courses of food are paired with wines from Grapes and Grains in Barrington.

Pasta and Salad Nights: Wednesday nights, enjoy a salad and your choice of pastas like Linguine alle Vongole and Joe’s Spinach and Mushroom Lasagne for $20.

Sample Brunch Menu

Jonah Crab Cakes
With poached eggs, Hollandaise and toast

Chourico Hash
With Mello’s Chourico, two poached eggs, Hollandaise and toast

Mediterranean Breakfast
With wood-grilled bread, marinated tomatoes and two olive oil-basted eggs

Dutch Baby
A baked pancake filled with seasonal fruit or ham & cheese

Sample Dinner Menu

Fried Beets 
With goat cheese and arugula

Roast Cod 
With chive gnocchi, lobster and mushrooms in shallot-lemon cream

Baked Eggplant 
Tuscan pommorola, Atwells Gold and Parmigiano

Forno Seared Sea Scallops 
With handmade pasta in lemon cream

Wood Grilled Lobster 
“Spiked olive oil,” mushrooms, roasted peppers, wilted escarole and quinoa 

Baffoni Chicken Breast “Under a Brick” 
Lemon, olive oil, basil, roasted potatoes, vegetables

Wood Grilled Flank Steak 
With grilled onion-mushroom-watercress salad, house fries and yellow pepper ketchup