Track 15

?? Listen to Christopher Marsella tell the story of Track 15, and what guests can expect when we open our doors in just a few weeks! Marsella Development Corporation CM&B (Boston & New York) Vision 3 Architects WSBE RhodeIslandPBS

You can't get fresher than this! From their mill downstairs, Maria Meza and her family grind the corn from scratch and hand make every tortilla they serve, often more than 800 per night. More than just a meal, you can taste the tradition in every bite at Dolores! ???

Huge thank you to?Rhode Island Monthly and?Jamie Coelho for sharing our story!? Meet our vendors and get the inside track on what's been going on behind the scenes as we gear up for opening day! Christopher Marsella Marsella Development Corporation Vision 3 Architects CM&B (Boston & New York)

Chef and Owner Kevin O'Donnell recently welcomed us into his Newport restaurant, where he and his brother Brian shared the art of making pasta and dished about their excitement on expanding from Newport to PVD. Italian for "just right," Giusto will be serving up a locally inspired menu, drawing inspiration from both little Rhody and Italy, for a fresh twist on the classics.

"It's seafood for the people." Chef and Owner of Dune Brothers Seafood, Nick Gillespie, proudly serves fish caught in Rhode Island waters by local smallboat fisherman, whom he knows by name, and whom he greets with a hug and a handshake. He'll be serving up raw bar favorites and classic clam shack fare when he brings his beloved pier to plate concept to Track 15!

Chef Brandon Teachout cranks out burgers and fried chicken sandwiches during the lunch rush at his bustling West End location in downtown Providence. His comfort food is guaranteed to make you feel right at home here at Track 15. ????

Keepin’ it local here at Track 15 is at the heart of our mission. Local people, local ingredients and local flavor can be found at Little Chaska, the newest concept by veteran Rhode Island restaurateur Sanjiv Dhar, who also owns Chaska Restaurant, Rasoi and Kabob & Curry. The Modern Indian menu will feature crowd favorites like Sweet and Spicy Cauliflower and Samosas, Tikka Masala, and Coconut Chicken Curry. #pvdeats #indiancuisine #track15ri #PVD #providencedining

Meet the chefs of Track 15 continues with Dune Brothers! Say hello to Chef Nicholas Gillespie, a born and bred New Englandah’ with deep roots in the seafood industry. Together with his wife Monica, the pair bring their pier to plate, seafood shack concept to PVD, sourcing seafood from New England waters and forming lasting relationships with fishermen and farmers along the way. #track15RI #pvdeats #dunebrothersseafood #PVD #providenceri

Meet the vendors of Track 15! Meet Chefs Kevin and Brian O’Donnell, the brothers behind?Giusto Newport! The duo will be bringing their “freestyle Italian” concept across the bridges from Newport to PVD, where menu standouts will include fresh calamari, homemade tonnarelli and meatballs, rigatoni with?Hopkins Southdowns?lamb ragu, and authentic tiramisu. Thanks to the open-air concept of Track 15, patrons will get a front-row seat to watch the magic unfold, as Brian handmakes their pasta daily! #track15ri #pvdeats #PVD #giusto #rhodylove

Hot off the presses! ??? Grab the February issue of Rhode Island Monthly to get the inside track on our seven restaurants, the evolution of the iconic Union Station from railroad to Track 15, and the Marsella family's deep roots and longstanding commitment to the development of this historic site. Christopher Marsella Vision 3 Architects CM&B (Boston & New York) Jamie Coelho Regan Communications