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Chef Sky Haneul Kim of Gift Horse Wins Beard Foundation Best Chef: Northeast
Congratulations to Rhode Island’s own Sky Hanuel Kim, Chef at Gift Horse restaurant in Providence, on being named the 2025 James Beard Foundation Best Chef: Northeast. The awards were presented on Monday, June 16th at the Lyric Opera in Chicago, Illinois.
Claudine brings reimagined New England fine dining to Providence today on Thursday, June 26th
Husband-wife duo Chef Josh Finger and Chef Maggie McConnell aim to delight guests with a fresh, immersive take on classic fine dining with upcoming eight-course tasting menu restaurant
Showcasing reimagined New England fine dining executed with classic technique, Claudine invites diners to embark on an intimate, imaginative, and sensory culinary journey in the heart of downtown Providence beginning today, Thursday, June 26th.
Brought to life by husband-and-wife team Chef Josh Finger and Chef Maggie McConnell, Claudine is not just a love letter to New England and to each other, but an expression of their shared passion for intentional hospitality, mastery of classic technique, and modern vision of exceptional fine dining in a lively, vibrant setting. Following respective culinary journeys spanning institutions like The French Laundry, Momofuku, and Per Se, Josh and Maggie serendipitously met in the kitchen of Thomas Keller’s three-Michelin-starred Per Se in New York City, where Josh worked for many years as executive sous chef and Maggie as pastry sous chef. Their experience at Thomas Keller Restaurant Group instilled in them a deep commitment to the precision, discipline, and collaboration required of a tasting menu-only service, as well as laid the foundation for a partnership inside and out of the kitchen. After countless trips to Maggie’s hometown of Providence, RI during their time in New York City, the couple set their sights on returning home to build their dream restaurant in the heart of the city.
“We are thrilled to finally plant our own personal and professional roots here in Providence and bring something special, that we deeply believe in, to the city I grew up in, and the one we both love,” Maggie said. “We’ve been working really hard over the years to make Claudine a unique and inviting space, and we are overjoyed to finally share it with the community and our neighbors. We hope it feels like an extension of our home and that our guests feel exceptionally welcomed and cared for by ourselves and our team.” Josh said.
Claudine will center upon serving a signature eight-course, $165 chef’s tasting menu that will evolve each night to allow guests to completely relax free of decision-making; feel wholly taken care of and considered; and experience the surprise and delight of a different, unexpected course, and visit, each and every time. While the menu will constantly change, the duo’s cooking style will consistently be rooted in their classic French training; commitment to utilizing the highest quality, seasonal New England ingredients available; and boundless creativity and intentionality. In addition to the signature tasting menu, a daily-rotating, vegetarian-friendly tasting menu will be available with 48-hour notice. Signature courses may include the likes of Olive Oil-Poached Black Bass with cerignola olive puree, basil pistou, and petite cucumbers; Ris de Veau Tortellini with roasted lobster cream, morels, and Parmigiano Reggiano; Bacon Chowanmushi with braised greens, and trout roe.
Complementing Claudine’s food menu, Claudine’s extensive beverage program has been carefully curated by wine enthusiast Chef Finger and will center upon a signature $100 wine pairing that will evolve daily based on the current tasting menu. Designed to mirror Claudine’s culinary philosophy and vision— showcasing classic techniques and standards while creating space for innovation, creativity, and the modern palate— it will have a strong emphasis on wines that embody Old World-style French winemaking traditions while also embracing the evolving landscape of wine, featuring lesser known winemakers who produce exceptional, sustainable, low-intervention varietals. In addition to the signature wine pairing, Claudine will also offer a daily-rotating, non-alcoholic beverage pairing for $65, wine by the glass and bottle, a selection of grower Champagne, a limited menu of classic cocktails, beers, ciders, and after-dinner digestives.
From its menus to its atmosphere, Claudine aims to awaken guests’ wonder, discovery, and connection Designed by Edit at Streetsense for optimum sensory immersion, the intimate 26-seat dining room is fully veiled from the bright city lights behind heavy, window-covering drapery and from the separate reception room into which guests enter from the street. Instead, the dining room is hidden from view and lit solely from warm interior lighting- to focus attention inward and transport guests far from the surrounding hustle and bustle. Further connecting guests to their meal and one another, every table will have unobstructed views of the bustling open kitchen and chef’s pass. Cozy alcoved banquettes and stand-alone tables; soft, ambient lighting; sumptuous, tactile fabrics; tile, wood, and marble finishes; smooth curved edging throughout; and a gold-foiled recessed ceiling will complete the warm and inviting yet moody and sophisticated feel.
Rounding out the opening team, Kate Carlson, formerly of Chez Pascal, will fulfill the general manager role and Shannon Gallagher, formerly of Little Moss, will be beverage director. Beginning Thursday, June 26th, Claudine will be open Thursday through Sunday evenings from 4:30 p.m. to midnight, with dinner reservations available from 4:30 p.m. to 8:30 p.m. Reservations for seatings through July are now available via Tock HERE. Hereafter, reservations will be released on the first of every month for the following month’s seating (ex: August seatings will be made available on July 1). For updates and more information, please visit www.ClaudinePVD.com or follow @ClaudinePVD on Instagram.
Cheers! DEM Director to Award Grey Sail Brewing for Environmental Sustainability
On Tuesday, June 24, DEM Director Terry Gray will be awarding Grey Sail Brewing of Westerly as the first RI brewery recognized in the regional BetterBev group, which recognizes craft breweries for environmental sustainability efforts. For years, Grey Sail has worked with DEM to reduce environmental impacts of the brewing process and promote sustainable practices. Local beer, sustainability, and our environment are all things worth raising a glass to!
Since 2019, DEM’s Green Breweries Program has worked with local breweries to provide free technical assistance to help improve performance and reduce environmental impacts. In 2024, DEM launched BetterBev in partnership with other New England states to recognize breweries that demonstrate leadership in sustainability by reducing their environmental impact, pollution prevention, and conserving natural resources. With nearly 40 craft breweries in RI, DEM hopes more will follow Grey Sail’s example.
“The recognition of Grey Sail’s achievements in sustainable brewing marks an important milestone in our efforts to help Rhode Island breweries enhance their operations while reducing environmental impacts,” said DEM Director Terry Gray. “I hope this serves as an inspiration to breweries across the state – showing that embracing sustainability not only benefits the environment but also strengthens our local economy and communities.”
“As a local business in a coastal community, we are committed to reducing our carbon footprint in all aspects of our operation,” said Alan Brinton, founder of Grey Sail. “From solar panels to carbon capture to donating our spent grain to local farms, we’re taking practical steps every day to lessen our impact. Thank you to DEM for recognizing the work of local breweries.”
From the Providence Warwick Convention & Visitors Bureau comes the news of the next Providence Restaurant Week. As has become the tradition in the area, Restaurant Week has grown to Restaurant Weeks, running for two full weeks beginning Sunday, January 13. All the information, including the complete list of participating restaurants can be found at 