what we do.
SS Dion has been part of Bristol since 1983—a dining experience that’s grown over three generations, all with the same goal of putting our best on a plate.
Through third-generation chef/owner Nic Dion, that mindset continues with a deep commitment to scratch cooking and a close connection to Rhode Island’s ingredients. From whole animal butchery to house-made pastas, breads, and pastries, nearly everything is done in-house. We forage, grow some of our own produce, and even make our own salt—simply because we love having a part of everything on your table.
Rhode Island’s fishermen, farmers, and producers help shape everything you will see at SS Dion.
Our cooking is rooted in humble, honest Italian (mostly) food—focused on authenticity, tradition, and story.
Hope you love it as much as we do!!!
