I cannot say enough good thing about Hemenway’s. I first visited here in 2013 and every single meal I have ever had here has always been first-rate. This is gracious white-tablecloth dining at its best, one of the finest restaurants in Providence. The staff is superb and well-trained. From the hosts and hostesses to the oyster shuckers, servers and waitresses, everyone on the staff is always friendly, polite and professional.

I always look forward to my visits because the space is beautiful and open, the staff welcoming, the food and drink superb. Tonight, I was seated in the side front area, with views out to the adjacent park through the huge windows. The Christmas decorations were festive.

Homemade warm soft rolls and sweet butter arrived immediately upon being seated. I began with a large bottle of Pellegrino ($6) and a classic cocktail, the Old Fashioned ($12). With dinner, I drank a delicious dry French Sancerre G-Pascal Jolivet ($14).

My waitress Kira is a charming and attractive young lady. It always amazes me that women in their 20s can be so poised, professional and well-spoken, yet friendly and down-to-earth. Her polite attentiveness made my dinner even more special.

I dearly love oysters and I stopped by the shucking station in the front of the restaurant on my way in to see what was available today. I began with three briny fresh Barnstable, Cape Cod oysters ($1.75 each), the largest of the day. I also had three good-size Cherrystones from RI ($1.75 each). Hemenway’s always serves oysters and clams with two sauces: mignonette as well as the classic red cocktail sauce.

Next, another classic, the Wedge Salad ($8) with delicious blue cheese dressing & crumbled egg. Simple, fresh and well-prepared. I choose the Grilled Octopus Special ($34), served with sliced Andouille sausage, Brussels sprouts, small roasted potatoes and crispy small chunks of sunchokes in a beet vinaigrette. The octopus was grilled and slightly charred, but tender and delicious. All the other ingredients were roasted or grilled to perfection. I have had octopus and squid prepared many ways. I have never had this combination nor would I have ever imagined it. Executive Chef Max Peterson’s choice of ingredients was inspired!! This dish was superb and deeply satisfying.

I always get excited when I have an excellent dinner. So, let’s keep going! I opted for the Lemon Pudding Cake ($9), a small 3-inch round dessert, garnished with sliced strawberries, orange zest, candied pistachios and a Grand Marnier tuile (I had to look it up. Tuile is a small French wafer-cookie.) Accompanied by a pot of French-press decaf coffee ($5.50). My total bill was $110.97 before tip.