“The decor reflects the spirit of Speidel’s cooking, precise in plating and technique, attractive without being ostentatious, tasteful. There’s a reason he has been a James Beard award semifinalist many times over.”

“Persimmon, in Providence, just introduced their lineup of fall cocktails, and all eight of them can be ordered alcohol free, or neutral, as Kevin O’Connor, dining room manager, likes to say. With great creativity and a plethora of homemade ingredients, he created non-liquor versions of drinks ranging from the simple (a hot buttered rum) to the sublime (an Aperol Spritz and Whiskey Coconut Sour).”

“James Beard Award nominee Champe Speidel has brought his obsession to detail and unparalleled skill to the East Side and changed the dining landscape forever, one small, perfect plate at a time.”