Fodor's Expert Review Persimmon
This intimate neighborhood bistro just off the main street seats only 38 patrons, so reservations are essential on summer weekends. Neutral walls, white table linens, and simple but elegant china focus attention on the artfully composed dishes of chef and co-owner Champe Speidel, a four-time semifinalist for a James Beard Foundation Award. The meats, bacon, and sausage on the seasonal menu come from the restaurant's own butcher shop. Pan-seared Hudson Valley foie gras is an excellent appetizer, well followed by bread-crusted Atlantic halibut, if available, accompanied by a ragout of brussels sprouts, celery root, mussels, and clams. The wine list isn't huge, but it is impressive.
31 State St.
Bristol, Rhode Island 02809, USA