I had high expectations when it came to this restaurant since its neighbor ( Oberlin) is my absolute favorite here in Providence. After the amazing meal I had, I can say with confidence that the expectations were indeed met! The ambiance of this restaurant is quite different than Oberlin's, as it focuses more on a cozy, chill and yet still classy vibe. I also appreciated how polite our waitress was and she did not attempt to push expensive meals on us ( which is what had happened at Oberlin's last time). In regard to the meal itself, I was extremely pleased by the delicious "Warmed Buttered & Smoked Scallop Roll", which is now the new rival to the classic lobster roll I love. The meal was followed by an amazing dessert pictured below ( the brioche) and left all the members of my dinner party rather impressed with Gift Horse. Will be back soon to try other unique dishes.

Omg this place is sooooo good. I would definitely drive an hour to eat here again. Definitely a seafood lovers restaurant. Service was accommodating. Restaurant was busy and full. They asked if we wanted to try to fit in a small high top area for a group of us 4. We attempted it but it was quite tight. They were willing to switch us to another table once it was available but we didn't want to be a bother as we already started ordering and eating. Food - not one dish was bad. Everything was amazingly good but my favorite was the smoked fish dip!!! Definitely recommend.

We came here after dinner for some drinks and small plates and it was definitely a unique experience. The restaurant was quite chilly -- if you ask, they'll give you a blanket (we were sitting right where the AC was blasting). Service and ambience were good. We got a whiskey sour sort of drink which was very good -- great flavor and strength. I would be down to try their other cocktails. The Korean seafood pancake was very interesting. It was extremely crunchy with minimal batter. It was topped with a intensely savory dry kimchi topping which was the best part of the dish -- the pancake didn't have much flavor on its own, and the seafood also wasn't particularly great. We also got a smoked fish dip which came with deep fried tempura seaweed. The crunchy seaweed crisps were definitely my favorite part of the dish. The dip was decent and quite creamy. Lastly, we got a dozen oysters. They were quite good and the sauce options ($1 each) were very interesting. It was my first time having kimchi juice with oysters. While it was a fun experience, I don't know if kimchi is the best pairing. Their kimchi juice is more savory and umami than sour, so with oysters it's just umami on top of umami/fishiness, rather than providing a flavor contrast to the oysters. The green hot sauce had a bit of sourness and spiciness, which I think provided a better contrast to the oysters. Gift Horse was definitely unlike any restaurant I've been to before. I appreciated their unique takes on various dishes. I would be down to come back and try more of their unique offerings.

I finally got to try Gift Horse! The ambiance is sophisticated and inviting. They have a limited menu that changes often, and it seems similar to the OG Oberlin. I got the crudo plate and the fried pajeon. The crudo was excellent and delicious. The fried pajeon with kimchi was unique, though it was dominated by the scallions. I got the red right drink, which was quite good. Overall, it was a good experience. The service was great.

This place reminds me of Neptune in Boston but more spacious and more elbow room. Cute little spot with shucking bar right in the middle showcasing raw bar and shells etc - cute touch. Ordered the Jonah crab, chilled lobster, some raw bar, and winter squash tempura. Those were so good that I ordered a second time. Drinks were nice and strong and we left very happy. Will definitely be back.

I came here for a date night dinner and absolutely loved our time at Gift Horse! We really took our time getting through the menu, so I'll go through it piece by piece. Crudo: The crudo is where Gift Horse really shines. The oysters were all fresh, properly cleaned (no sand!), sweet, and light; just the way I like them. I really enjoyed the watch hill oysters, but the aquidnecks were a close second. We also thought that the scallop crudo was OUT OF THIS WORLD good; I could keep eating that by the bucket load. The chilled lobster was also very good, and the mayo that they had created to go along with it was addicting. Hot: We also got the scallop roll, which was also extremely good. The scallops were not overcooked, and roll was really well balanced with the other flavors. We also got the lamb burger and the pajeon. While everything was really good (and the lamb burger and the pajeon were quite filling and could have been a meal on their own), I think that Gift Horse really shines mostly in their crudo and chilled section. The hot food was great, but not quite as mind-blowing (but that's a high bar to clear!) Dessert: We got the asian pear sorbet with peanut crumble and mint. While it was a super refreshing, light, not too sweet, and lovely dessert, for some reason the proportion of peanut crumble was sometimes too much and felt like it really overpowered the delicate flavors of the mint and asian pear sorbet. It was a good dessert and we thought each ingredient was fresh and delicious, don't get me wrong, but I think with how mind-blowingly amazing everything else was, it felt a little off-balanced for my tastes. Drinks: I got the chameleon of the sea and my partner got one of the sakes. Both were great, but were a little less memorable compared to how good the crudo and chilled plates were. Service: Our servers were lovely and very friendly. It was a little busy during happy hour and could take a little while to flag someone down, but that was no fault of theirs and just a testament to how many people love this place! Ambiance: The ambiance is spectacular. I'm normally not a big Ambiance-optimizing person, but the trendy and colorful decor as well as the way the bar is set up to view the oysters available is so much fun! I would also highly recommend going into each bathroom -- the lights, music, and wall paper are a very trippy and fun experience. Fantastic experience; would highly recommend!

Came exclusively for the oyster happy hour and did not regret it. Ordered 2 dozen oysters, 9 different varieties, for $2 each. It is astounding that they're so different in flavor, texture, and meatiness yet all from Rhode Island. Top 3 from the varieties we tried: - Watch hill: best brininess - Great salt ponds: honorable mention - Chessawanock: meatiest overall Topped it with two of their sauces, one kimchi mignonette that was absolutely delicious and the other a green chili hot sauce. Went with their two sake options, which were pleasant but unfortunately not a happy hour deal. Waiters super helpful in our choices and pleasant in discussing the different varietals of oyster. Connected to its sister restaurant, Oberlin, the spot itself is hip and fun to sit at the bar watching the shucking.

Kudos for getting the RI dining scene recognized. Nominated for a James Beard award for "Best new restaurant in the northeast". From Ben Sukle of Birch and Oberlin fame and other J&W alums: "Seafood Comfort Food Restaurant with South Korean Influences". 6 months old; evidently, they have a strong PR machine... We made the 1-hour drive on a Friday and since no reservations - got there about 6 PM after failing to find street parking and paying $20 at a nearby lot. The space is nicely done; service is great. We had 2 cocktails ($15 each). Every restaurant you go to have their "signature cocktails" (usually 4 - 8) by a "mixologist" and rarely do we say "wow" or "I'll try to make something like this at home...". These were nothing special and the one drink ("reef keeper") was minimalist in size. Maybe a white wine or beer with the oysters next time. We ordered 2 each of 6 different RI oysters (of 8 available) at $3 each plus charge for sauces (see below!). They are well presented so you know what oyster you are tasting - clearly the highlight of our meal. Entrees were lamb burger ($18) and lobster bisque ($24). There were a number of Korean dishes but none caught our attention on a first visit. The lamb burger ("Bulgarian style") was a winner but note may be too "spicy hot" for some and then overloaded with fried onions (suggest less or adding a pickle or one piece of lettuce). Lobster bisque also tasty. 4 slices of "side griddled sourdough" ($6) overpriced. Food 4/5 (mainly on the oysters) Service 5/5 Value 3/5 (average) Cleanliness 5/5 Noise 3/5 (average for such a space) Décor 5/5 Damages for two with tip was $160. Would I go back? Not until they have reservations or we are headed to a show and can just drop by or if we have out-of-state visitors. Bristol Oyster House is 30 minutes closer, takes reservations, always carries 6 RI or MA oysters (not 8 as here but I expect that number fluctuates weekly), and they have a menu that is not as heavily seafood oriented. Why not 5 stars? First time. Rarely give 5 stars unless spectacular. Cocktail sauces - 1 oz. in a paper cup at $1 each (kimchi mignonette, green hot sauce (not hot!), and cocktail) - wtf! Recommend? Yes - all these new spots deserve a visit and it may become your "favorite". Trendy. Concerns. I am not a J&W restaurant economist but with at least 8 staff for about a 40-seat restaurant - they better count on consistent heavy traffic with sales of much alcohol. When we got there it was at most ¼ full, when we left after 7 PM - maybe ¾ full - on a Friday night with not terrible weather soon after the James Beard nomination. Or maybe it is a loss leader for Oberlin (drop by first for cocktails and oysters) or a passion project to build brand. Recommend they take reservations (or having folks show up and it is "full" creates more buzz?), don't charge for sauces, and install a coat rack up front (everyone was sitting on their coats or draped over their chair; diner next to me on our way out said "there are racks in the back" (why didn't the hostess tell us?)).

I absolutely love Oberlin, so I was super excited when I found out their team was going to open a seafood-focused restaurant. Their menu is South Korean inspired. I tried: Raw Scallops, Shio Kombu, Sesame, Parsley, Lemon: great combination of flavors with the saltiness from the shio kombu playing well with the citrus and the more earthy sesame. Still like Oberlin's raw scallops dish (with Cherry leaf mayo, sesame and radish) more though Warmed Buttered & Smoked Scallop Roll, green beans, split-top brioche: a more substantial dish that highlights the savoriness of scallops more than the dish above. As always, the bread from this team always delights Crudo Plate, 3 Raw Fish, Herb Capers, Onion, Arbequina Olive Oil: the selection of raw fish changes by the season, but I like the variety that this dish allows compared to at Oberlin where you have to order the fish individually unless you get the combination platter I'm tried a castella based dessert that came with rice puffs in a teacup that was alright, but similar with Oberlin, I think their food is much better than their dessert offerings. I want to come back to try the striped bass with matsutake and the crispy whole fish that both came out to the table next to me and looked fantastic. Their decor is funky, especially in the back leading to the bathroom. Service was attentive and smooth.

It's been a long while since I've remotely been excited about a place from witnessing and ordering from a well thought-out menu, experiencing stellar service, and a fine culinary touch on every aspect of the food served. Here, it happened and it broke the writer's block. It was one of those days that I just felt a need to drive somewhere and get out of town. I've never been to Rhode Island so I just googled popular restaurants as I began my drive south. As one in the culinary industry, it is a professional habit to notice the finer details (as I would also expect of any critic) and here I found myself repeatedly smiling. Gift Horse as a name for a raw bar already beckoned many questions (which were later answered and gave further understanding to the culinary mastermind behind all of this) and their relatively tiny menu offered culinary uppercuts to the palate JUST by reading it. The words used expressed the mind of the chef behind all of it. I was already guessing her thought process and expression (once again, confirmed later by the amazing staff that took the time to discuss a great deal of who they were to me). Even the design of the restaurant spoke volumes of their thought process. Geez, I'm just going to say that the restroom was a complete LSD trip... All these words said, I'll keep it simple. The food was impeccable and utterly ignited the palate. Every bite was a savory fresh finish. But what highlighted the night above everything else were the oysters. It helps to be in direct partnership with the farms instead of going through a middleman (once again confirmed by staff). I don't usually order another tray of oysters as a dessert but it happened here. I've never had RI oysters before (having always personally preferred Washington or Louisiana oysters) but they were plump, flavorful, and had more brine liquid this night than I've had my whole culinary and foodie career. I really appreciate this place a lot. Thank you for being a culinary highlight and expression of what good food and service really is. I'll definitely be back.