184-188 Wayland Avenue
Providence, RI 02906
401-274-7177
Born in May of 2006, Farmstead is the collaborative efforts of chefs Matt and Kate Jennings. The intimate Providence bistro serves honest, seasonal handmade fare in a cozy yet contemporary atmosphere. The dining room is accented with rustic touches like handmade rust colored paper lights, reclaimed barn wood and windows, forged iron and Vermont soapstone.
Farmstead prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms and food producers. The menu, which changes almost daily, focuses on simple and rustic cuisine that is designed to reflect the region, with diligently-sourced, well-constructed dishes and no pretense.
The exceptional food (just ask Bon Appétit, Food & Wine or Travel & Leisure) is coupled with an equally rigorous beverage program that features rare and unique wines, painstakingly procured craft beers, and simple, elegant and ingredient driven cocktails.
Italophiles Get Their Fill at Farmstead
On Sunday, May 6th, chef-owner Matt Jennings lets his love for Italian beers and cheeses shine with an educational, artisanal ...
James Beard Nominees Announced
It's official!
Bourbon and Bacon and Ham, Oh My
If delicious pork products and bourbon sound like your idea of a good time then you'll want to make ...

Chef Matt Jennings is the sustainably-minded, artisan-obsessed, Executive Chef and Owner of La Laiterie at Farmstead - the acclaimed New England Bistro on the East Side of Providence, Rhode Island.
Jennings has been cooking professionally for close to twenty years, honing his craft at various restaurants, from New England seaside lobster shacks to white tablecloth, fine dining establishments, to the open hearths and wood fires of European farms and agritourismos.
He believes that duckfat is the answer to world peace, that a well made sausage is the holy grail, and that a strong, malted beer is the elixir of life.
Jennings was recently named one of the '40 Under 40 Big Thinkers' in the food industry by Food & Wine, voted as one of Mother Nature Network's 'Most Sustainable Chefs', and was a finalist for 'Best Chef Northeast' award from the James Beard Foundation, in 2010.
