Gift Horse is centered on local shellfish, seafood, and daily catches from New England waters, presented through a raw bar lens that reflects Chef Benjamin Sukle’s commitment to seasonality and his long-standing relationships with regional farmers and fishermen. A defining feature of the menu is its oyster program, which highlights oysters harvested solely from all of the different growing regions throughout Rhode Island.H
Behind the bar, Jen Davis focuses on low-ABV cocktails alongside thoughtful interpretations of classic drinks, including fresh takes on spritzes and martinis inspired by the Italian coast. Beverage Director and Partner Bethany Caliaro oversees an expansive wine program featuring small-scale producers, Champagne, and carefully selected bottles designed to complement the raw bar experience.