When a building became available on Child Street in Warren, Mike Richardson knew it was the perfect location for his catering business and soon-to-be restaurant, Richardson’s Kitchen and Bar. Warren’s a “pretty cool town,” says Mike, and he’s thrilled to call it home to his business.
The father of three and history teacher at East Providence High School has been cooking since he was a teenager. His interest in the culinary arts started on camping trips with friends and grew into catering an end-of-year party for Barrington teachers. That was 12 years ago, and he still caters for those teachers today. “I think they noticed the quality of the food,” Mike remarks. It’s that quality that he believes sets his cooking apart.
Mike doesn’t just prepare a Caesar salad with premade dressing – he makes the dressing from scratch. His wedge salad is topped with chopped slab bacon. His burger is made with a mixture of beef for a good balance of flavor and fat, then topped with aged cheddar. In short, Mike isn’t messing around in the kitchen.
Mike is a self-taught chef, and credits his grandmother with inspiring him to cook for others. “My grandmother would cook for Our Lady of Consolation Church in Pawtucket,” he says. “Sometimes for 1,000 people.” He’s also done a fair amount of traveling in Europe, notably in Portugal, where he really got into olives. “I love the salty southern European food,” he says.
All of his work is coming to fruition this month, as he officially opens Richardson’s Kitchen and Bar for dinner service three nights a week, with the goal of eventually adding a Sunday brunch. He’ll be serving up gastro pub fare, including handmade sausages served on an artisan roll with garlic aioli, peppers, onions and fresh basil. He’s also hand-cutting his fries. Why? Simply because it makes them taste better.
Richardson's Kitchen and Bar
13 Child Street, Warren