really like to work in spaces that have that. I came up to pay, and she’ s like,‘ You work in the industry, right? You should come interview with me.’
So Parker, can you tell us about your origins here? PARKER: I used to walk this street as a student at Johnson & Wales. I was twenty, and I was like, when I turn twenty-one, I’ m going to this bar. I came in on my twenty-first birthday. They had a drink on the menu called the Grow a Pear. It was a mule with Bols Genever and pears, and it was the most delicious thing I had ever drank as a freshly twenty-one-yearold, not making jungle juice in my dorm. I was finishing up school, and needed an internship and direct work experience through Johnson & Wales. But I was interested in cocktails and spirits. Jen was bartending behind the bar. And then I asked her what books she read.
Do you remember what she said? PARKER: She gave me a list of ten books, and I wrote them all down on a piece of paper. Then when I went to pay, she was like,‘ Do you want my email to set up an internship?’ And I think my soul left my body, because I just never thought that was ever going to be an option. That’ s how I started here. I started making syrups, cleaning the floors and working with Jen on inventory.
I speak so fondly about this space because everyone allowed me to grow up here. I found who I wanted to be and how I wanted to represent myself behind this bar with these people. Murmur is in the works, and it’ s going to be a lot of the things that I want to carry from this space, and rooted in education and resources.
LEISHLA: Hospitality is in my culture. It’ s how I grew up. I know how to talk to people because I want to listen; because I love hearing a story. And Parker was like, I wish I understood how you do that. And I was like, well, I wish I understood how you work technically, like you’ re
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The Eddy is so instrumental to the success of this cocktail industry. Every single person is doing something really cool and beautiful, and Jen has mentored everyone.”
— Leishla Maldonado
fast as hell, and you’ re precise and you make really great drinks. That was the turning point where we realized we could learn from each other.
So you took on things he was good at, and he took on things you were good at. LEISHLA: I learned from everybody in this room, and Providence is nothing without The Eddy. The Eddy is so instrumental to the success of this cocktail industry. Every single person is doing something really cool and beautiful, and Jen has mentored everyone.
So Britt, what has it been like for you to take the reins from Jen? BRITTANY: I had grown so far away from the industry while being unemployed during COVID, and they strong-armed me back into it. I’ m so grateful for this bar and how much it’ s brought to my life. And I’ m glad, down the line, to be passing the torch to Trinity. This bar means everything to me. And as I’ ve taken the reins, it’ s a special place that encouraged me to reemerge as a hospitality professional, but also a community member in Providence.
Yes, and both of you had your babies in the industry here. BRITTANY: When I got pregnant, it was such a scary and daunting thing to be working at a bar, because it’ s such hard labor. And Jen was like this was hard for me when I was going through it, and she helped me get through it. She has been a mentor, not only in working, but as a mother, and has helped me so much with this phase of my life.
Trinity, I hear the torch is going to get passed to you at some point. So how do you feel about that? TRINITY: I was a scullion, I was a kitchen boy. That was my whole life. That’ s where I was always wanted. I never even really considered bartending or being front of house, but I just needed a shift in life. I was twenty-four when I interviewed here in 2021. I’ m glad they said yes.
It’ s like when people take what they do really seriously, but not necessarily themselves seriously. I’ ve had some amazing times behind this bar, working with people who are now my lifelong friends. And I fell in love. I fell in love behind that bar. Jen knows how to put the right two people in the same space. The culture of this place is what makes it the most impressive.
I can see that looking around this room. I’ ve gotten to know each of you through my job. I’ m so thankful that I just got a look inside your world. Is there one final note that Jen would like to say about this dream team? JEN: There are so many other people who aren’ t here right now that are part of the story. For me, The Eddy wouldn’ t be where it is today without all those people, like Jay [ Carr ], Jesse [ Hedberg ] and John [ Dille ], who took me in and showed me cocktails. The Eddy, 95 Eddy St., Providence, eddypvd. com
Read the full extended interview at RIMonthly. com / TheEddy.
68 RHODE ISLAND MONTHLY I APRIL 2026