Provender Kitchen + Bar

10/31/2026

You may have noticed us running a few chicken specials this week. Well, there's a reason for that!

We accidentally received a double order of our usual chicken delivery, so our mistake is your gain!

And for tonight's special, we're making the most of it!

1/2 Roasted French Onion Chicken

Served over a rich, creamy caramelized onion and smoked cheddar risotto, finished with a savory apple c***r and bacon broth.

Limited availability on this one, folks!

Don't walk. RUN to Provender tonight!

10/31/2026

Happy Halloween!

10/30/2026

Sometimes the best dishes start with a little treasure hunt!

We managed to track down a very cool and rather rare pasta shape for tonight’s special at Provender!

CANDELE PASTA

Hailing from the Campania region of Italy, these incredible hollow pasta tubes stretch nearly two feet long! Think smooth ziti, only much longer. Named for their resemblance to traditional wax candles, Candele is a pasta you don't come across every day.

We're pairing it with an absolutely delicious white Bolognese made with ground lamb, winter soffritto, and plenty of slow-cooked goodness.

Rustic, rich, comforting, and a little different from the ordinary.

This one's a must try!

Tonight at Provender Kitchen + Bar!

10/29/2026

Not Your Mama’s Chicken & Dumplings.

We took an old school comfort food classic and gave it the Provender treatment.

Garlic and rosemary roasted chicken, silky parsnip cream, pillowy drop biscuit dumplings, and seasonal winter vegetables, all coming together in one seriously comforting bowl.

It's rich, hearty, and everything you want when the Maine temperatures start dropping.

Because comfort food doesn't have to be ordinary.

Eatprovender.com for all reservation needs.

10/29/2026

10/28/2026

🍽️ PROVENDER KITCHEN + BAR IS HIRING SERVERS!

We're looking for a few great people to join our dining room team!

Would we love someone with at least a year of serving experience? Absolutely. But here's the thing...

We can teach you how to wait tables. We can't teach you how to care.

We can teach you the menu, the w**e list, the steps of service, and everything else that comes with working in a busy restaurant.

What we can't teach is genuine hospitality.

We want people who actually care about the experience our guests have. People who notice the little things, take pride in what they do, and understand that going out to dinner should be more than just getting a plate of food dropped in front of you.

You either have that hospitality bug in you, or you don't.

We're not looking for someone who just wants to take orders and collect tips. We're looking for someone who enjoys making people's nights a little better.

If that sounds like you, we'd love to hear from you!

Come join the Provender team!

Send resume to [email protected]

10/26/2026

Tonight's the night Hell night Provender Kitchen + Bar

10/24/2026

Sometimes the simplest ingredients make the most incredible dishes.

Tonights pasta special Cacio e Pepe. 🖤

Freshly cracked black pepper, Pecorino Romano, Parmigiano-Reggiano, extra virgin olive oil, and a touch of cream, all brought together into one ridiculously silky, rich sauce that clings to every curve of the pasta.

10/23/2026

Brand new to the dessert menu at Provender!

White chocolate cheesecake with an almond + rosemary crust, topped with figs steeped in spiced port w**e.

Eatprovender.com for all reservation needs.

10/23/2026

🔥 HELL NIGHT IS OFFICIALLY SOLD OUT! 🔥

Alright, folks! We are officially overbooked, sold out, and gearing up for the biggest, busiest, and hottest Hell Night yet!

Costumes are absolutely welcome, and we encourage you to get into the spirit of things!

The kitchen is ready, the heat is coming, and the only question left is...

Who's going to be the first to surrender and order the Cooling Station this year? 🌶️🥵

We can't wait to put your taste buds and your courage to the test!

Let the fun begin!

Provender Hell Night 2026