About Pat's Italian Restaurant

Our Story: A Legacy of Authentic Italian Excellence

Pat’s Italian Restaurant was established using all-natural meats and the freshest ingredients to create some of the finest authentic Italian dishes in Rhode Island.

 

Industry professionals consistently praise our Italian cuisine, with many declaring we serve the best Italian dishes outside of going to Italy.

 

We are proudly considered one of Rhode Island’s premier authentic Italian restaurants, and if you try our signature dishes like Parmigiana, Ravioli, Alfredo, or Bolognese, we strongly believe you would also agree.

Award-Winning Italian Cuisine

Our acclaimed tomato basil sauce was named the best sauce in Rhode Island by readers of the Providence Journal, and we’ve been rated “Best Italian Restaurant” by the Observer. We are best known for our generous portions, outstanding service, and exceptional authentic Italian dishes including Gnocchi, Risotto, Pasta with Meatballs, Arancini, Garlic Bread, and signature creations like Christine, Francese, Milanese, Ragu, Marsala, Sorrento, Miscuglio, and Fra Diavlo.

 

Our motto is “Nobody leaves this kitchen hungry.”

 

Come in and join us – we will make you feel at home.

A Family Tribute to Italian Tradition

My wife and I bought this restaurant as a tribute to my wife Christine’s father, Frankie Saia. He always dreamed of opening an Italian Style Deli, and it is in his honor that we continue to serve the people of Rhode Island the same great authentic Italian food they have grown to enjoy.

Whether you dine in, make reservations, or order online for delivery, we maintain his vision of exceptional Italian hospitality.

Multiple Locations Serving Rhode Island

We would also like to invite you to try our other restaurant locations: Pat’s Italian in Coventry, Johnston, Cumberland and Warwick.

 

All our restaurants feature what we consider to be the absolute best Italian meals and craft cocktails and mocktails around, each offering reservations, delivery, and order online options.

 

Sincerely,
Greg & Chris Stevens

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