A glimpse of the nostalgic dive bar experience at Club Frills, with its vibrant decor and cozy seating.
Club Frills, a new dive bar in the Fox Point neighborhood of Providence, is set to open this summer. Co-owned by chef Robert Andreozzi and bartender Jesse Hedberg, the bar will offer a nostalgic atmosphere combined with modern cocktails and elevated bar food. This vibrant establishment will feature creative presentations and is dedicated to nurturing emerging talent within the culinary and bartending community.
Providence is set to welcome a new dive bar experience this summer with the opening of Club Frills in the Fox Point neighborhood. Co-owned by acclaimed chef Robert Andreozzi and renowned bartender Jesse Hedberg, both of whom are also behind Pizza Marvin, this new establishment aims to blend the nostalgic vibe of a dive bar with modern cocktails and elevated bar food.
Club Frills is designed to captivate both locals and visitors alike, featuring an innovative food and drink presentation that creatively utilizes colorful, frilly toothpicks. The concept is a fusion of a traditional dive bar atmosphere with sophisticated cocktails and imaginative culinary offerings. Guests can expect to enjoy an array of creative food items alongside craft cocktails that draw inspiration from some of the most successful bars across the U.S., including New York’s Katana Kitten and Portland’s Room for Improvement.
The interior design of the bar is a nostalgic nod to the aesthetics of the 1970s and 1980s, showcasing dark wood paneling that evokes memories of classic retro basements. Unique elements include floor-to-ceiling glass blocks flanking the entrance, faux fireplaces with hidden televisions in cozy seating areas, and restroom panels adorned with rustic illustrations of woodland creatures. A playful arcade claw machine, dubbed “Claw Daddy,” will add an element of fun, while vintage artworks will be displayed throughout the venue, complementing a striking chartreuse and green checkerboard tile floor.
In terms of staffing, a team of highly skilled bartenders, such as Horus Alvarez and Chris Annunziato, will join the experienced crew. Among them, Nikhil Naiker will oversee kitchen operations, leveraging his experience from James Beard nominations and his previous role at Nimki at Courtland Club. Club Frills is also envisioned as a nurturing environment for emerging talent in the culinary and bartending fields, with a specialized cocktail station that allows guests to watch the intricate preparation of their drinks. A cocktail lab featuring advanced equipment, including a high-pressure homogenizer and rotary evaporator, will facilitate unique drink infusions, enhancing the overall cocktail experience.
The menu promises to deliver inventive interpretations of dive bar classics, including a mozzarella stick-onion ring fusion creatively named the “oozie doozie,” along with a tuna club sandwich, signature burger, tuna tartare tacos, and uniquely crafted chicken nuggets, courtesy of Naiker’s kitchen creativity. Emphasis will be placed on highlighting the culinary talents indigenous to Rhode Island, which is a central theme of the menu design.
Moreover, Club Frills embraces its history, incorporating aspects of its past as a vibrant coffeehouse for the LGBTQ+ community during the late 1990s. Recent renovations have aimed to enliven the space, steering clear of minimalist decor to create a colorful and vibrant atmosphere.
Financially, the construction costs for establishing Club Frills are projected to be under $1 million, funded primarily through the co-owners’ resources and design contributions. The vision for Club Frills is to create a “bartender’s bar,” where young bartenders can flourish and hone their skills in a supportive environment.
The bar is expected to open in early 2025, following a construction period estimated to last three to four months. As the countdown begins for Club Frills’ arrival, the excitement is building within the local community for what promises to be a unique and engaging addition to Providence’s nightlife scene.
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