Artists Need Starve No Longer

http://www.as220.org/images/facility/AS220Exterior.jpg

Food returns to AS220 on Friday. Tacos will be missed, but the new menu looks great.

The Return of Comestibles (aka food) to AS220
Beginning Friday, November 6th 2009
Grand Opening “Hail Seitan”Celebration, Friday, November 13th 2009 6pm-Close

We are pleased to announce the official return of food to AS220 beginning Friday, November 6th and our grand opening celebration, featuring a $6.66 buffet, on Friday, November 13th. Please come by, welcome our new restaurant manager, Guy Michaud, and sample the restaurant’s opening menu, featuring such delicious offerings as spinach, roasted sweet potato, and walnut empanadas and chili prima pasta, pulled pork, parsnips, local rapini and Atwells Gold cheese. Our menu is sensitive to all food allergies and dietary restrictions; vegans and vegetarians can take comfort that almost all of the items can be easily adjusted to meet their needs by our full time vegan chef, Justin Earsing. Notably, the menu is also highly affordable from top to bottom, with offerings ranging from a mere dollar to just eight dollars.

AS220’s new food offerings, like all of its programs, is highly mission driven and reflects the founding principles of the non-profit organization. First and foremost, we want everyone who walks through the doors of AS220 to feel welcome and have access to the programs and benefits therein, regardless of financial constraints or other limitations, and a healthy meal and comfortable gathering place is among these. For this reason we aimed to create a restaurant that always has affordable options on the menu to further our food & drink space as the meeting place, the social “melting pot” and the forum for new ideas and collaboration we have always sought to provide.

In light of our mission to support local artists and entrepreneurs, we look to our local New England farms and food artisans to provide the quality ingredients for our cuisine. All of our menu items are created using the freshest local ingredients available and as the seasons change our daily specials and menu also change to reflect what is in season. Constant creativity in the kitchen means you can always be excited about what we are offering even if you make AS220 your source for both lunch and dinner, Tuesday through Saturday, enjoying nearly a half dozen daily specials. The restaurant will also provide occasions for local food artisans to get the word out about what they do, represent their creations in person and retail their products in our restaurant and bar area. We hope the lively food culture of our great state will take root at Empire Street and that Rhode Island “foodies” will take an active role in helping to develop the direction and future programming around food at AS220.

AS220’s restaurant also provides three six month positions at a time for youth involved in the Broad Street Studio program and/or the RI Training School’s culinary arts program. Broad Street provides free arts instruction and professional development to youth aged 14-21 with a focus on those in or recently released from state care. Our hope is that these kitchen training positions will allow youth to gain economic independence and also allow them to gain valuable work experience that will increase their opportunities in the larger community.

We are confident that you will come for the food and also return for the food, but we also hope your experience will be enriched by the knowledge that in addition to supporting local farms, food artisans, and our youth program, every purchase in the restaurant financially supports AS220’s not-for-profit work in Rhode Island. All earnings from our food offerings directly support the organization’s ability to offer unjuried, uncensored, all ages exhibitions and performances, stay true to our open booking policies, offer accessible arts education and much more. Please visit us at http://www.facebook.com/l/ee79f;as220.org to learn more.

For more information please contact:

Guy Michaud
guy@http://www.facebook.com/l/ee79f;as220.org
401-831-FOOD (3663)

or

Cheryl Kaminsky
AS220 Communications Director
cheryl@http://www.facebook.com/l/ee79f;as220.org
401-831-9327 (x116)

12 thoughts on “Artists Need Starve No Longer”

  1. The name of the restaurant is not Hail Seitan or Comestibles. It’s “AS220 Restaurant.”

  2. Annie Messier

    Kevin, I’m pretty sure Says was responding to Alger’s comment, but you do have a good point about how businesses should help everyone feel welcome. We liked the Taquiera the couple times we dined there and bunch of times we stopped in for limeades (addictive!) and were treated just fine by friendly staff despite not looking like hipsters/artists, but AS220 does sort of have a cloak of coolness one has to push through to enter. Now that they’re running the restaurant too, I hope it doesn’t extend to the eatery. Guess we’ll find out Friday at Hail Seitan.

  3. Says, I’m going to assume that you’re responding to me? No, in fact, I loved eating at the Taqueria. Great food, reasonably priced. They were forced to close, and that really stunk.

    Would me sitting down at a table and waiting for waitstaff have been an unreasonable expectation? What if I had never been their before? This sounds like the type of pretentiousness that keeps many people away from AS220 in the first place. “Oh, you don’t know how we do things here? You’re not an artist? Let me grill you with contempt.”

  4. BS.

    And is it possible that the one time you attempted to dine at Taqueria that you sat down at a table and never went up to the register to actually put your order in?

  5. good food, stopped for lunch- the menu was diverse enough and I want to try everything . Not what I’d want after/while having a few beers and watching a show. Definitely nice to have food back in the place.

  6. I can’t picture anyone ever calling it that. “Let’s meet at Comestibles!” That’s not going to happen.

  7. It speaks volumes about Providence that this notice doesn’t give the actual address, except to mention Empire Street and Tacos.

    I tried to dine at Tacos once, the staff ignored me until I left. I hope they hired new staff.

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