One of Providence’s most celebrated dining destinations, Local 121 is an elegant and welcoming restaurant housed in the gorgeously restored former Dreyfus Hotel. Our culinary team works with local fishermen and farms to create a constantly-evolving menu of American seasonal cuisine prepared with a nod to tradition and technique, complemented by a diverse wine list and seasonally-crafted cocktails.
Housed in the former Dreyfus Hotel, which was built on Washington Street in the 1890s, Local 121 was painstakingly restored to its original beauty in 2007. The dining room is warm and welcoming, with cozy banquettes and oversized leather chairs highlighting simple Art Deco details. The Tap Room features floor-to-ceiling original mahogany paneling and stained glass windows that provide a sophisticated backdrop to a 12-seat bar and table seating. Downstairs, the Speakeasy – named after its purpose in the 1920s – is an intimate setting for private parties and events.
Local 121's Executive Chef Tyler Demora is a 2008 graduate of the California Culinary Academy in San Francisco, where he held two positions at the two Michelin Star Aqua. A native of New Haven, he was a sous chef for three years at the Union League, working under the celebrated Chef Jean Pierre Vuillermet. His appreciation of the French tradition of perfecting cooking techniques and the use of the freshest seasonal ingredients drove him to several stages with some of the best chefs in Lyon, France including Christina Tetedoie. At Local 121, Demora practices his penchant for perfect technique and snout-to-tail butchery on ingredients he personally chooses from local farms. The results is a menu that changes frequently and pays homage to the flavorful seasonal ingredients of Rhode Island, handled with respect and expertise.
Tyler Demora, Executive Chef
Sean Kontos, Sous Chef
Justin Reynolds, Pastry Chef
Brendan Chipley Roane, Restaurant and Communications Director