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Contents

The Bay Magazine • January 2018

Features

23 Millennials Aren’t Going Anywhere

26 It’s Time for Comfort Food!

Millennial RI is keeping a generation engaged in the future of Rhode Island

The essential guide to pizza, burgers and mac and cheese in the East Bay

Burgers at Chomp Kitchen and Drinks

Departments The Buzz

17 VOICES OF THE BAY: Susan Rancourt

34 HOME/STYLE: Southern charm and

42 CONNOISSEUR: Ragged Island

11 Barrington Farm School fights

on how fitness is totally attainable for

easy entertaining find a couple

Brewing brewer Rob DaRosa on repre-

everyone in the new year

in Portsmouth

senting Portsmouth to the world and

to stay on its land

the magical hop phenomenon

12 Remembering BMX Star Kevin

18 BAY VIEWS: Bristol gets merry

36 WHOLE BODY: Working up a

Robinson

and bright

sweat even in the coldest months

43 NEWS BITES: Get medieval with

at LuxeCycle in Warren

bone broth from Lily’s Ladle

13 Local comic Ray Harrington gets

19 CALENDAR: Events you can’t miss

personal at the Comedy Connection

this month

Taste 13 A new Bravo star moves from Newport Beach to Newport, RI

Live Well

39 TREND: Fresh, cold-pressed juices

44 RESTAURANT GUIDE: Where to eat

that keep your immune system kicking

Taste Test

33 SHOP AROUND: Jewels for a

50 Stay local, stay healthy with our

16 A jewelry brand in East Providence

sparkling look and spiritual healing

40 EAT: A real-life French bistro is

roundup of tasty, nourishing Rhody

is keeping up with a changing industry

in Tiverton

pumping out authentic eats in Bristol

products

ON THE COVER: The French Onion Burger from Chomp Kitchen and Drinks in Warren. Photography by Michael Cevoli

The Bay • January 2018 5

Come

Play!

A morning of family fun for ages two to five and an accompanying adult. Younger siblings also welcome.

Free! Saturday, January 6th, 9-11am RSVP at gordonschool.org/comeplay

Publishers Barry Fain Richard Fleischer John Howell

Media Director Jeanette St. Pierre

Creative Director Julie Tremaine

Managing Editor Tony Pacitti

Editor Robert Isenberg

Associate Managing Editor Sophie Hagen

Art Director Nick DelGiudice

Graphic Designer Brandon Harmon

Advertising Design Director Layheang Meas Staff Photographer Savannah Barkley Nursery through eighth grade East Providence, RI Education with impact

Marketing Coordinator Kim Tingle Account Managers Shelley Cavoli Louann DiMuccio-Darwich Ann Gallagher Kristine Mangan Elizabeth Riel Dan Schwartz Stephanie Oster Wilmarth For advertising information email: Marketing@ProvidenceOnline.com

Keep Warm This Winter Wonderland

Contributing Photographers Mike Braca Michael Cevoli Stacey Doyle Wolf Matthewson

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The Bay • January 2018

Contributing Writers

Jackie Ignall

Erin Belknap

Andrea McHugh

Jessica Bryant

Nina Murphy

Alastair Cairns

Stephanie Obodda

Alli-Michelle Conti

Wendell Clough

Bob Curley

John Taraborelli

Amanda M. Grosvenor

Chip Young

Interns Emily Buonaiuto Emily Lemieux

Marissa O’Rourke

PROVIDENCE MEDIA INC. 1070 Main Street, Suite 302, Pawtucket RI 02860 Fax: 401-305-3392 • Mail@ProvidenceOnline.com TheBayMagazine.com

W EB E XC LUS I V E S even more awesomeness @ TheBayMagazine.com

Winter Clearance

Spoil Your Kids With Our Selection Of THE CONNOISSEUR’S GUIDE TO DRINKING IN PROVIDENCE

Photography by (top) Stacey Doyle, (bottom left) Ron Cowie, (bottom right) Bob Kidd Photography

Worldly whiskies, craft cocktails, wine by the flight and the best beer selections in town – check out our insider’s guide to the Providence bar scene and kick your next night out up a notch.

Valentine’s Day Gifts! 290 County Road, Barrington PiccoloForChildren.com @piccolochildrensboutique

RHODE ISLAND’S COOLEST NEW VENUE Pump House Music Works might be one of the state’s coolest – and most surprising – live music spaces. Part venue, part guitar-making workshop and it’s all happening in sleepy Peace Dale.

Think Differently

Learn Differently

NEW DINING IN SOUTH COUNTY If you’re going to make a New Year’s resolution, we suggest it’s to try some new restaurants. We’ve picked out eight new dining destinations in South County that will make for a tasty 2018.

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FEBRUARY 8TH 8:00 A.M.- 9:30 A.M. K-8 Special Education School Learn more at: www.thewolfschool.org The Bay • January 2018 7

COMME N TA RY WELCOMES 2018 DECEMBER ISSUE LOVE FOR (HOLI)DAYS “Thanks to The Bay magazine for listing the #NewportStroll online and in your December issue!” @NewportHolidayStroll via Instagram on “Holidays in the East Bay” “The Backyard Food Company is making BIG things happen! We couldn’t be prouder!” @BackyardFoodCo via Twitter on “Backyard Food Company’s Can-Do Attitude”

UNIQUE GIFTS & ANTIQUES

“Check out The Bay magazine’s December issue to learn more about the East Bay Food Pantry and how you can help! Each dollar donated to EBFP buys 20 lbs. of fresh produce that goes directly to people in need!” @TheEastBayFoodPantry on “Gifts That Keep on Helping”

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Follow @TheBayMag on Facebook and Instagram for even more giveaway contests with prizes like tickets to cool events, ice skating passes and gift cards to local restaurants. Tag your Instagram photos enjoying wintertime in the East Bay with #TheBayMag and you might see it re-posted on @TheBayMag’s Instagram feed!

F O L LOW U S ON SOCIAL

The Bay • January 2018

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The Buzz Buzz on the Bay

Bay Views

The Barrington Land Conservation Trust wants to buy the school's farmland so it won't be sold to developers

Finding Common Ground Barrington Farm School fights for its land Back when agriculture was the primary driver in a community, people of all ages would gather at the local farm. The Barrington Land Conservation Trust (BLCT.org) is trying to preserve this link between history and community by saving the Barrington Farm School from being sold to developers. Their fundraising campaign to buy the property, “Save the Farm,” is being led by trust board member and the school’s co-founder, Tim Faulkner, and has raised around half of the funds needed thus far. The 120-year-old farmland is home to beekeeping, fresh food tastings,

environmental groups and nature studies, as well as a farm stand selling fresh honey, plants and vegetables. The school offers afterschool programming for kids from preschool to high school. Kids practice everything from planting to harvesting, selling to consuming, thereby learning about their local food sources. “Some days there will be a two-year-old all the way to a 70-year-old in the fields,” says Candace Clavin, an educator at the school and a Barrington resident. “It’s a special place for all ages to meet on common ground.” -Alli-Michelle Conti

The Bay • January 2018 11

The Buzz

ON THE BAY

Ride in Peace, K-Rob East Providence’s BMX hero Kevin Robinson leaves behind a legacy of positivity

Beloved in Rhode Island, Kevin worked to help underprivileged students stay involved in sports

Two years ago, to celebrate the 20th X Games, Kevin Robinson mounted his bike, flew off a ramp and spun 84 feet over the streets of Providence. Thousands of fans cheered, and Kevin was handed a Guinness World Record for the “longest power-assisted backflip.” Known to the sports world as “K-Rob,” Kevin had long been a BMX star, winning multiple gold medals for his two-wheeled daredevilry, but this particular stunt was especially important because it took place right around the corner from the athlete’s hometown of East Providence. Last month, fans were shocked to learn that Kevin had died. The lean 45-yearold had survived countless wipeouts, so a

The Bay • January 2018

terminal stroke was the last blow anyone expected. Until that fateful December day, the master of aerials, hugs and karaoke looked as vibrant as ever. Kevin leaves behind a sprawling local legacy. His wife Robin is also a Rhode Island native, and the couple never forgot their roots. After living in State College, Pennsylvania, they settled permanently in Rhode Island in 2009. Kevin spearheaded the first public skate park in East Providence, in the neighborhood of his youth. His K-Rob Foundation was dedicated to helping underprivileged children stay involved in sports; the 9,000-square-foot park is already a refuge for local skaters and cyclists. This

followed Impact Action Sports Park, an indoor facility in West Warwick, which caters to young guests. A father of three, Kevin was a prolific speaker, visiting area schools to talk about bullying, perseverance and dreaming big. Even his family life was active, with regular visits to Rock Spot Indoor Climbing and the YMCA pool. Such a rough-and-tumble life had its impact. Kevin spoke openly about his hip replacement, physical therapy and the lingering effects of head trauma. He officially retired from BMX competition in 2013, but took pride in staying busy. It’s hard to believe that such a legend is gone, but harder to believe the trail he blazed. –Robert Isenberg

The Buzz

ON THE BAY

Ray Harrington’s Funny Business

From Newport to Newport

On his new album a local comic talks about fatherhood, aging and getting weird with candy

A West Coast reality TV star finds a new home in Rhode Island

Ray Harrington comes to the Comedy Connection January 26–27

I wasn’t familiar with Rhode Island comic Ray Harrington’s act until I sat down with his new album, Overwhelmed, which is as good a first impression as any. He introduces himself to the crowd in “Boston-adjacent” Somerville as a man made up of “90% flannel, 10% pumpkin spice,” the type of person who would be found in the woods by a jogger at the beginning of a Law & Order episode. This won me over early, but when he later states, correctly, that the Reese’s Peanut Butter Egg is the best candy he’s ever had, it’s clear that Ray’s not just my kind of comic, he’s someone I’d like to have a beer with. Ray covers a lot of ground across this record’s 16 tracks, from his favorite winter activities (Netflix and seasonal affective disorder) to the absurdity of

adults with hamsters to his objection to being called a grammar Nazi despite meeting the criteria. What’s overwhelming are the nightmare gigs, swearing in front of his toddler and the cruel pranks our bodies play on us as we get older. He’s infectiously charming in his delivery, and even when the material gets a little dark or debauched (fair warning, the track “Sex and Candy” has some great spit takes in it), it never feels cynical. There’s plenty of cynicism to go around, so it was nice to get away from it for a bit to spend some time in Ray’s head, even if he’d be the first to admit that that’s a terrifying prospect. Catch Ray this month at the Comedy Connection (RIComedyConnection. com) in East Providence, January 26–27. –Tony Pacitti

It takes a lot to choose a New England winter over the sunshine of Southern California, but Kylie McCullough and her family dove right in, leaving Newport Beach and landing in Newport, Rhode Island, last year. “We cancelled a vacation to Hawaii,” Kylie says. “We came to Newport for the kids’ spring break. It was freezing cold and snowing, but we crossed over that bridge, and it was incredible. My husband took me horseback riding at the Vanderbilt Stables; we went down to the shipyard. This [place] is a whole other level.” The other new thing in her life? Her Bravo TV show Real Estate Wars (BravoTV.com), in which two teams of realtors vie to be the top agents in one of SoCal’s most expensive markets. “My previous boss and mentor John McMonigle was literally the number one agent in the county in 2007,” Kylie says. “He lost everything in the downturn and he’s rebuilding his brand. I’ve raised two kids and I’m building my brand. We’re going head to head to see who can sell the

most in Newport Beach.” For Kylie, her move to the East Coast is a kind of homecoming. She grew up in Maine and wanted her kids to be closer to her parents; her husband David is a yacht designer, so Newport was a natural fit for him. It’s also not so different from the place they left. “Newport Beach and Newport, RI: they’re small towns, there’s a lot of crossover, people are friends with brokers on both sides, and you sometimes see some rivalry.” Besides selling homes and making a name for herself in the real estate world, Kylie is working hard to set a good example in a genre that doesn’t always portray women in the best light. “I want to be able to showcase that you can hustle and work hard,” she says. “Real estate is a male-driven industry. I want to see strong women in roles that aren’t housewives. We’re businesswomen, and we’re mothers, and athletes. We’re telling a story in a different sort of reality TV genre.” -Julie Tremaine

Kylie McCullough of the new Bravo show Real Estate Wars

The Bay • January 2018 13

The Buzz

ON THE BAY

Belly’s Back Gen X rockers with Rhody roots are making a new record with some help from their fans

Belly, who formed in Newport in the 90’s, is working on their first new record in over 20 years

We’re getting a new Belly record this year, and there’s a way for you to get up close with the band while they make it. The alt-rock quartet, which formed in Newport in the early ‘90s, came to an important conclusion while on tour in 2016. If there was ever going to be a new album, it was “sort of now or never,” says Belly founder Tanya Donelly, who still calls Newport home. The greatest hits package was 15 years ago; the five US alternative radio hits, including the number-one single “Feed the Tree,” came out between 1992 and 1995. Now the band members – Tanya, bassist Gail Greenwood and brothers Tom and Chris Gorman – are ready to birth new Belly music. A third LP will be released April 6, 2018. “Originally it was just going to be the tour,” Tanya says. “I wanted to play

The Bay • January 2018

together again.” But after the band began writing new songs to play live, the idea of a new album started to come into focus. Tanya and the band write mostly remotely, sending each other a whole skeleton song, a chorus or just a riff to which other members then contribute. This setup is especially helpful when, as with most DIY bands, the rest of life is constantly calling. All four members run businesses and two have kids. “Sitting around waiting for inspiration to strike still absolutely happens,” Tanya says, “but now I have to find the two hours a day, tops – tops – to get it done.” Tanya credits Tom with being organized enough to “stitch it all together like Doctor Frankenstein.” The band’s first two records were released in the traditional way, through a record company. This new record finds

Belly taking part in what has become, for many acts that already have a following, the New Way (although arts patronage is as old as feudal Japan). The new record is being supported with a pre-order program via PledgeMusic, (PledgeMusic. com/Projects/Belly) which offers both bundled item packages and limited bandused items for sale. Buy one of the larger bundles and you get insider access to the record-making process. Also available are tickets to the Providence listening party where patrons will hear the album for the first time in its entirety, in the presence of the band’s members. “We’re making all the decisions, providing all of the content,” affirms Tanya. “It plugs right into the DIY thing we’ve been doing the last two years.” –Wendell Clough

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The Bay • January 2018

“Risk” “balance,” “endurance,” “perseverance” and “practice,” are some of the motivational words printed on the latest bracelet and necklace collection by Alexys Ryan (AlexysRyan.com), the first in-house brand from East Providence jewelry manufacturer LDC – a “one-stop shop” for concept, design and production. The line was created by Rhode Island natives Jennifer Brousseau and Alexys Garrepy, both URI graduates. Jennifer began her career in apparel manufacturing but after local business started to decline, she decided to jump into the jewelry business. Her sister-in-law Alexys Garrepy was already in the industry and had decided to move back

to Rhode Island from New York City to raise her two small children; the two created Alexys Ryan together. “What started out as a business decision has turned into something we’re truly connected with,” Jennifer says. “It inspires us and we inspire it.” Company president Ed DeCristofaro is a toolmaker by trade and made many of the tools used at LDC, including trim, pierce and blank tools. Along with older equipment, the company uses 3D printing to create plastic models that are then cast in metal for production. “Our industry is very fast-paced,” Alexys says, “and we have all of the resources here to keep up with it.” –Wolf Matthewson

Photography by Wolf Matthewson

Let us pour you a new favorite in 2018

Created by two URI grads, Alexys Ryan uses both older equipment and 3D printing to build bracelets and necklaces

The Buzz VOICES OF THE BAY

Crossing the Finish Line Susan Rancourt of Warren on the importance of cross-training and a runner’s happiest place on earth

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Susan coaches cross-country and runs an organization that specializes in marathons and philanthropic events

Is 2018 the year you want to cross the finish line in a 5K, half or full marathon? With a pair of comfortable and properly fitted sneakers and a training plan, Warren resident and six-time Boston Marathon finisher Susan Rancourt argues, you can achieve your goal in the most beautiful place in the world for a runner: our own East Bay. Susan and her business partner Karen Zyons established Rhode Races & Events (RunRI.US) in 2015, which specializes in half and full marathons and events like BWEF’s Food Truck 5K/10K (the company donates its services to benefit the Bristol Warren Education Foundation) held in Warren every May. A graduate of URI with a degree in textile marketing, Susan ran cross country and track and rowed for the Rams. She recently completed her first season as head coach for the Mt. Hope High School Girls Cross Country team which went 8–5; it was the first time since 2009 that the entire team qualified for the RI State Cross-Country Championships. Susan and her husband Gino are parents to Riley and Cameron. Susan can be contacted at 401-427-7764. For beginners I recommend The Jeff Galloway Run Walk Run method, which is online. It helps mentally with short goals. Runner’s

World magazine’s website has training plans and shows race courses. I tell runners who want to increase mileage that they don’t need to run six days a week or a lot of miles. Instead, cross-train: Run three to four days. Other days go to the pool, get on a bike and do yoga – which is so important, whether you run or not. Running with others can help with staying motivated. Our Newport Race in April has a 5K, half and full marathon so start training now and you will be ready! I always say the happiest place on earth is the finish line. I see people take six or seven hours to finish a race who are in pain and limping. I ask them if they are okay and they tell me they have overcome weight or addiction and to cross the finish line has been their lifelong goal. When they do, it’s their chance to feel like a Super Bowl athlete. There are tears of joy. At the last marathon, we had two proposals at the finish line! As a mother of boys, I always heard that there was drama with girls. But the Mt. Hope girls were always positive and never complained. Running is very empowering for young women to improve self-esteem. I tell the girls it is great therapy. Unlike other sports, you can run anywhere and you don’t need anyone else. Just put on a pair of shoes and go run. –Nina Murphy

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The Buzz

BAY VIEWS

Holiday revelers kicked off the season at the Christmas Snow Ball at DeWolf Tavern in Bristol. The Christmas Carol-themed party included cocktails, gourmet fare and music. Proceeds from the holiday auction went to the Bristol Christmas Festival. Photography by Judith Gardner

2017 Miss 4th of July Olivia Borgia and Little Miss 4th of July Angela Pirri

Todd and Rayona Clemens

Rick and Patti Baccus

Eric and Jodi Leffingwell

Jesse Duarte and Mariel Stone

Trevor Reis and Meghan Rielly

The Bay â€˘ January 2018

The Buzz

CALENDAR

THE MUST LIST Brave the cold for these 10 toasty January events

Discover a different way to learn. Now Accepting Applications

PRESCHOOL - GRADE 6

Open House: Jan. 18, 9-11am

OceanStateMontessori.org

January 1: Make an icy splash in the new year at a Polar Plunge. Tiverton Yacht Club (TivertonYachtClub.org) is hosting theirs at Grinnell’s Beach to raise funds for the Tiverton Public Library. The New Year’s Day Plunge in Portsmouth starts with a bonfire and a plunge at Island Park and continues at The Beachcomber (TheBeachcomberRI.com). The Back Eddy (TheBackEddy.com) in Westport hosts a plunge and a brunch buffet for spectators. But the biggest plunge by far is the Polar Bear Plunge for A Wish Come True (AWish.org) at Easton’s Beach in Newport, which brings hundreds of plungers and thousands of people cheering them on, as the runners of the Newport Marathon (NewportMarathon. com) pass by, gazing longingly at the freezing water.

CLASSES

Drawing, Mixed Media, Oils, Watercolor, Botanical Drawing, Book Folding, Painted Silk Scarves, Mosaics, Art Studio For Kids, Storytelling With Contemporary Art, Weaving, Workshops & Lectures

January 6: Heat things up at the monthly Cajun Dance at Sandywoods Farm (Sandywoods.org), featuring local favorite Magnolia. There’s a lesson before the dancing starts, and the evening is BYOB. 10 Wardwell Street, Bristol 401-253-4400 • BristolArtMuseum.org The Bay • January 2018 19

The Buzz

CALENDAR

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This Is Home

Home Buying and Selling Relocation • Mortgage

January 6-7, 13-14, 23-24: Bundle up and hop on Save the Bay’s (SaveBay. org) Newport Seal Cruise for a chance to see the adorable maritime mammals that call our waters home in the colder months.

18 Meadow Lane, Bristol

Stunning Move-in ready Raised Ranch on Bristol’s West Side. Three bedrooms, two baths. Completely renovated complimenting the bright and light surroundings. High ceilings. Two fireplaces. Three season porch w/ propane heater. Beautiful lower level family room w/ new slate floor & wood stove. Central air. $359,900

395 Sowams Rd, Barrington

Hampden Meadows Raised Ranch w/ 4 bedrooms and 2 baths. House is set back off the road and has winter water views. Home features updated kitchen and baths. Hardwoods. Livingroom w/ fireplace. Sliders to deck. A/C. Gas heat. 1 car garage. $399,000

17 Sandy Lane, Bristol

Waterfront Mason Farm Contemporary Colonial along the Kickemuit River. Fabulous home offering a bright & sunny floor plan, master bedroom suite plus 5 more bedrooms. Walk-out lower level could potentially be an in-law suite. Central air. New roof and heating system. Lovely landscaping. Deep water mooring. $825,000

Starlit Road, Tiverton

To be built. Panoramic views of the Sakonnet River & Mt. Hope Bay from this new Victorian Colonial. Quality finishes include gourmet designer kitchen, glorious living room w/ spectacular windows & view. Same views from Master suite. Four bedrooms, three baths. Private Association beach. Still time to customize. $798,800

280 County Road, Barrington • 401-247-0202 495 Hope Street, Bristol • 401-253-4050 ColdwellBankerHomes.com © 2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker logo are registered service marks owned by Coldwell Banker Real Estate LLC. 79426 9/15

The Bay • January 2018

January 12–13: LOL IRL when Daily Show with Trevor Noah correspondent Roy Wood, Jr. headlines The Comedy Connection (RIComedyConnection.com) in East Providence for three shows.

January 12–19: The Big Show at Imago Gallery (ImagoFoundation4Art. org) in Warren is an open community exhibit featuring works from East Bay artists in all disciplines.

January 14: Walk on the wild side at Game Night at the Blithewold Supper Club (Blithewold.org) in Bristol. The dinner, prepared by Blithewold’s Chef Anna Kelly, will feature wild game prepared just like the dishes that the Van Wickle family ate on their hunting expeditions.

New Year, New Sparklers

Caron Jewelers Your trusted family jeweler since 1956

January 6-7, 13-14, 23-24: Save the Bay's Newport Seal Crusie

Caron Jewelers specializes in fine jewelry with custom wedding and engagement rings, rare gemstones, luxury watches, and artisan giftware. Layaway, repair, and appraisals available.

473 Hope Street, Bristol • 401-253-9460 • CaronJewelers.com

January 19–20: Barrington’s Arts Alive (ArtsAliveBarrington.org) brings Annie Kids, an even-kid-friendlier version of the beloved musical, to Primrose Hill School.

January 19–February 18: 2nd Story Theatre (2ndStoryTheatre.com) in Warren stages The Tribute Artist, a comedy about nefarious claims to an inheritance and the schemers trying to get it for themselves.

January 26: Legendary rocker Patti Smith heads to the Zeiterion Theatre (Zeiterion.org) in New Bedford in support of her new book, Devotion. The Rock and Roll Hall of Fame inductee will give a reading and speak about her creative process.

January 27: Stay Forever Young when the beloved Neil Young tribute band, featuring some of the state’s preeminent folk artists, plays Bristol’s Stone Church Coffeehouse (StoneChurchCoffeeHouse.Weebly.com).

The Bay • January 2018 21

DR. GABRIELLA ESPINOZA, DMD

DR. KYLE MEDEIROS, DMD

Se habla Español

Ele fala Português

Boston University, 2017

DR. ROBERT C. LORENZ, DDS

University of Nebraska, 1985

The team at Dutchman Dental is proud to announce our new location at 199 Pleasant Street in Fall River, MA. We have acquired the office of Dr. Robert C. Lorenz. Dr. Lorenz has been a premier provider in Fall River for 34 years and will remain a vital part of our team going forward. Dr. Mederios and Dr. Espinoza will join him and look forward to serving our community.

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eversing the Brain Drain Millennial RI is working to change how you feel about a generation – and to keep millennials in the state By Sophie Hagen • Photography by Savannah Barkley for The Bay

ven if you hadn’t been to Benny’s in months, the news that it was closing couldn’t help but seem like a sign of the changing times – another nail in the coffin of retail, and, for many, yet another cornerstone of modern civilization that millennials, that reviled generation born between 1979 and 2000, had callously destroyed. Aiyah Josiah-Faeduwor was ready for the tidal wave of millennial blame. After a news story ran in the Providence Journal explaining that millennials were “divided” on whether to self-flagellate over their role in the Benny’s closure, Aiyah wrote an op-ed for the same publication, pointing to millennials’ “higher debt levels and smaller incomes” than the generations that came before them. “We’re earning 20 percent less than our parents did at our age,” he wrote. “Yet we’re expected to save more industries than we

allegedly ‘kill’?” But he didn’t dwell on the negatives. Aiyah went on to detail how Rhode Island businesses could better engage millennials, including by focusing on socially responsible products and customer experience. “The op-ed response was one of many I considered,” Aiyah explains. “And I think it was the most productive.” Aiyah wasn’t an accidental recruit into overtime work as the voice of his generation. He is the executive director of the 200-member group Millennial Rhode Island (MillennialRI.com), a position he’s held since last summer in addition to his full-time job at the state’s Department of Millennial RI’s workshops – like this one with Phil Eil on how to write an op-ed – are designed to help millennials tackle the many requirements of “adulting”

Labor and Training. A group run by and for millennials, its first and foremost goal, Aiyah says, is to reverse the brain drain. The organization started in early 2015, with its founders at first intending to start a group for Latinx millennials. They ultimately decided to expand the target group to include all self-described millennials, and the Millennial Professional Group of RI was born. The group was renamed Millennial RI this year in recognition, Aiyah says, of the fact that not every member considers him or herself a professional. “We had folks showing up who were artists, devout religious individuals coming on the basis of their faith, folks from all types of circles,” Aiyah says of the group’s events. “We started to really say, ‘This is something we

The Bay • January 2018 23

Along with skills-building, Millennial RI has focused on building relationships with local businesses

should embrace.’” Aiyah came to Providence from Boston for undergrad at Brown, and during his sophomore year was introduced to Victor Capellan, then deputy superintendent of Central Falls School District. Capellan’s advice to a young student interested in but unfamiliar with the city and its politics: come off College Hill. Capellan introduced Aiyah to then-mayor Angel Taveras, Congressman Cicilline and other elected officials. Aiyah realized, he says, that “this is a place where you can meet and talk to very powerful and influential individuals” – and “as someone who was looking at the policy and politics route, it just made a lot of sense.” He chose to stay in Rhode Island, working in the education and nonprofit sectors. In 2015, he was a founding board member of Millennial RI. The group spent its first couple of years focusing more on social programming and networking events, throwing happy hours around the city and a “fly sweater party” for the holidays. This year, along with the group’s renaming and Aiyah’s induction as executive director, the group’s focus has pivoted toward fostering relationships with the local business community and building the skills of its membership. Along with Aiyah’s op-ed, which pushed for ways that businesses could partner with

The Bay • January 2018

millennials (rather than being killed by them), the group has been working to develop business partnerships designed around discounts and knowledge exchange. This includes partnerships with Social Enterprise Greenhouse (which offers discounts), Teach for America (which makes teachers available for consultation with members who are considering going into education) and Coastway Community Bank (which offers financial workshops and consulting). A membership card is also in the works that will offer discounts to millennials at businesses around the city. The card will “give our members something tangible so that they feel that they’re part of this young professional network and feel that we’re working for them,” says board member Christine DiBiase. A judicial law clerk, Christine has been on the twelve-member board for just over a year and now serves as the chair of the fundraising committee. Born and raised in Rhode Island, she spent her college and law school years in Boston. “I didn’t know if I ever was going to come back,” she says. But “I realized how much opportunity there really is for Rhode Island,” professionally and culturally. Millennial RI’s mission “to keep young professionals in Rhode Island” inspired her to join the organization. Over the next year, Christine hopes that the organization will grow into the role of “facilitator between young professionals in Rhode Island and government and businesses,” and as a “resource in every way, for jobs, for social events, people who just want to get out or who

are moving here and want to meet people.” This goal includes the group’s second focus – as Aiyah puts it, to “showcase and develop the millennials that we do have” (who have thus far avoided being drained). To this end the organization has been holding so-called Millennial Mondays – evening talks that double as skills training sessions for prime adult tasks: buying a house, building credit, writing op-eds. Luis Olmo, a board member since April, was drawn to the group pragmatically, for the networking and skills-building opportunities. An accountant and lifelong Rhode Islander, Luis cofounded a nonprofit called Hungry Fridays, which prepares and distributes lunches to whoever wants them in Kennedy Plaza every Friday. He also serves on the board of the Cape Verdean Progressive Center in East Providence – a family tradition of membership dating back to his great grandfather. Millennial RI has helped to promote Hungry Fridays’ work – an important factor in his involvement, Luis says, given that the organization’s events hadn’t previously included community service. It also helps to show the community that millennials aren’t simply interested in “partying, drinking all the time,” he says. As the group’s reach broadens, one of the challenges of its work will be to assess the needs of a generation that technically includes both teenagers and adults pushing 40. “We’re still figuring out what millennials want,” Aiyah admits. “A lot of what we even think is important to millennials, whether it’s brunch or being civically engaged, is based off our own networks, public perception and social media. Is this something we think millennials are into, or something we know our members are into?” Surveys conducted through social media and in person (not direct mail – that’s one thing they know all millennials hate) will ideally help with gathering more precise information. Even as the organization changes to accommodate its members, the central goal has remained constant: reversing the brain drain. In addition to the group’s other projects, this work will include reaching out to current undergrads to remind them of what Rhode Island has to offer and why they should stick around. The group’s messaging has proven effective even for the people who are crafting it. “Through my engagement with Millennial RI,” Aiyah says, “I have found lots of reasons to be here.”

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Take

COMFORT The ultimate guide to comfort food dining in the East Bay

By Julie Tremaine â€¢ Photography by Michael Cevoli

anuary is all about balance: clearing your head from the end-of-year rush, and resolving to establish new, healthy habits for the new one ahead. Itâ€™s also the time when we most crave warm, filling foods that take the edge off of winter in New England. In honor of sweater season, treating yourself and the eternal search for the most delicious carbs, here are 12 places with comfort food for days. What was that we said about balance? One hand for pizza, one for a burger...

Burgers at Chomp Kitchen and Drinks in Warren

Pizza

Pizza at Federal Hill Pizza in Warren

Choose Your Own Adventure at Mangia

A Delicious Takeaway at Chardonnay’s

At Mangia Pizza in Barrington, you can customize everything from the sauce – smooth or rustic – to your choice of six cheeses, 17 vegetables and 11 kinds of meat and seafood. But if you’d rather leave it to them, choose a gourmet option like The Tuscany, a sauceless pie with shredded mozzarella, tomatoes, pesto, fresh basil, walnuts, asiago and gorgonzola cheeses, or the White Clam with chopped clams, garlic, olive oil and fresh oregano, and mozzarella and parmesan cheese. For ultimate comfort, the Amazing Mac & Cheese Pizza has an alfredo base, mozzarella, bacon and fresh penne, topped with toasted breadcrumbs and parmesan. 296 County Road, Barrington. EatMangiaPizza.com

When the appetizer choices include Chicken Parm Meatballs and Lobster Mac and Cheese, you know you’re in for a treat. Chardonnay’s in Seekonk is known for its seafood, but also for grilled pizzas. The seven on the menu range from Fig Jam and Arugula Pizza (with goat cheese, onion and marinated oven-dried tomatoes) to New York System Pizza, inspired by the famous weiners, with meat sauce, mustard, onion and celery salt. Eat them there or take home prepared Take and Bake Pizzas, so you can put on your sweatpants before eating instead of after. On Wine Enthusiast Sunday, purchasing two entrees gets you a free bottle of house wine, or any other bottle for $10. 393 Taunton Avenue, Seekonk. CastiglioniRestaurants.com

Appreciating the Classics at Bristol House of Pizza

From Little Italy with Love at Federal Hill Pizza

There’s a reason Bristol House of Pizza has been an institution for 40 years. The restaurant serves grinders, pastas, full dinners and, of course, pizza. Really good pizza. House specialties include the Ranchero, with grilled chicken, bacon, onion and Ranch; Chicken Alfredo with grilled chicken, bacon, broccoli, alfredo sauce and cheese; and the mother of all House Specials, which has hamburger, mushroom, olives, sausage, pepperoni, chorizo, salami, onions, peppers and cheese. 55 State Street, Bristol. BHOPRI.com

Federal Hill Pizza in Warren serves rustic Italian fare, like Deep Fried Sicilian Meatballs with pink sauce and Sicilian Rice Balls stuffed with pancetta and mozzarella, but the real star is their pizza. Build your own with toppings like prosciutto, garlic cream sauce or truffle oil, or go for one of the specialties of the house. Zorba the Greek has fresh mozzarella, garlic-infused olive oil, kalamata olives, hamburger, feta cheese and red onion, with tzatziki sauce and basil; FHP Meat Pizza comes with fresh mozzarella, red sauce, Portuguese sausage, Italian sausage, meatballs and pepperoni. 495 Main Street, Warren. FederalHillPizza.com

The Bay • January 2018

Pasta

Pappardelle Bolognese at East Bay Oyster Bar in Barrington

The Right Fit at the Square Peg

Italian Indulgences at East Bay Oyster Bar

Warren’s Square Peg is a gastropub where comfort food is the order of the day every day. The restaurant serves an extensive selection of tacos and burgers, along with “should we? Of course we should” apps like Fried Pickles and Bang Bang Shrimp in a sweet and spicy sauce. In January, the order of the day should be their Mac N Cheese in a creamy white cheese sauce, with the option of bacon… though if we’re being honest, is adding it even a question? 51 Miller Street, Warren. SquarePegWarren.com

East Bay Oyster Bar in Barrington does a lot of things well: there’s an Italian influence in everything at the not-just-seafood restaurant from the Eggplant Tower appetizer, where fried eggplant is served with goat cheese and balsamic essence, to the side of Asiago Risotto you can add to any dinner – because really, who can make it through dinner without carbs and cheese. Their pasta entrees are made with fresh pasta. Go all in on Penne Alla Vodka, with house sauce, cream and gorgonzola, by adding grilled shrimp or chicken. On Ladies Night Wednesdays, women get 25% off their entrees. 308 County Road, Barrington. StockFoodGroup.com

For the Birds at The Aviary The Aviary in Swansea is a unique destination: the property is also home to Tickle’s, a huge everything-you-never-knew-you-needed shop that also includes a tearoom. Under a ceiling hung with decorative birdcages and near one of their cozy fireplaces, dig into grilled pizzas, steaks and pasta. A standout selection: the Crab & Shrimp Penne Pasta Bake with white wine cream, an Old Bay crumb crust and roasted red peppers. 2229 G.A.R. Highway (Rt. 6), Swansea. TheAviaryRestaurant.com

Historically Delicious at The Old Grist Mill The Old Grist Mill in Seekonk has a long history, dating back to 1745. In the dining room, things get fancy with their selection of steak and seafood pairings – don’t sleep on the Filet with Lobster or the Prime Rib with Baked Stuffed Shrimp. In the pub, though, it’s pure comfort food: their Mac N’ Cheese Burger is topped with cheesy pasta and applewood-smoked bacon. 390 Fall River Ave, Seekonk. OGMTavern.com

The Bay • January 2018 29

Burgers

Burgers at Chomp Kitchen and Drinks in Warren

A Bite (Or More) Out of Chomp

A Gourmet Twist at Metacom Kitchen

Comfort food is the name of the game at Chomp Kitchen and Drinks in Warren. The “Bristol County Burger Authority” section of the menu has burgers you’ve never thought could be real: Return of the Bandit is a smoky beef and pork burger with pepper jack cheese, house barbecue sauce, fried jalapeño chips and smoky aioli. The Shumai Burger: a pork dumpling burger with house kimchi, chili lime aioli and crispy wontons. Their new Steakhouse Burger goes even more gourmet, with a mirepoix and brisket burger topped with mushroom gravy, English pea-whipped Boursin cheese, shaved fried potatoes and spinach. 440 Child St, Warren. ChompRI.com

Metacom Kitchen in Warren is known for simple foods prepared in inventive ways, like their Coriander & Sea Salt Chicken Wings and Braised Short Rib appetizer with fried béarnaise and poached egg. The Metacom Avenue restaurant’s MK Burger comes with A1 aioli, aged cheddar and a side of their unmissable chickpea fries. 322 Metacom Avenue, Warren. MetacomKitchen.com

A World of Flavor at Eli’s Kitchen Eli’s Kitchen in Warren is a bit of a culinary unicorn: some of the area’s best doughnuts in the morning and a far-ranging menu of comfort food with influences from all over the world. But somehow everything works together. The meatless Chana Dal Burger is an Indian-spiced chickpea patty with house mango chutney, cheddar and pickled red onion. The decidedly not meat-free Eli’s Burger is grass-fed beef, smoked bacon, cheddar, tomato, red onion, house sauce and sweet pickle relish on an everything bun. 40 Market Street, Warren. ElisKitchenWarren.com

The Bay • January 2018

Beef with Billy’s, in a Good Way With menu options like Lobster Mac and Cheese, four flavors of wings and Eggplant, Chicken and Veal Parm, Billy’s in Barrington gets comfort food. Their burgers steal the show, though, with variations like The Original Marsala Burger, which has sautéed mushrooms with Marsala wine, bacon and provolone on a sweet Portuguese muffin. Their Cowboy Burger has hand-breaded onion rings, pepper jack cheese, bacon and chipotle BBQ sauce, and the Goat Cheese Burger is topped with roasted red pepper aioli and red onion jam. Add mushrooms, onions, avocado or bacon to any of them – because it’s just that kind of month. 286 Maple Avenue, Barrington. BillysLLC.com

Spring 2018

(Pictured Clockwise from top right)

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The Bay â€¢ January 2018 31

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The Bay • January 2018

Live Well Shop Around SHOP AROUND

Home Style

Whole Body

by Jackie Ignall

Shine From The Inside Healing through gems at Tiffany Peay Jewelry in Tiverton Located in Tiverton Four Corners for the past 10 years, Tiffany Peay Jewelry has been a go-to spot for that special piece of handmade jewelry. Tiffany’s shop and studio is filled with delicate earrings, bracelets, necklaces and cocktail rings, all made with gemstones, pearls and different types of gold. On most days you can find Tiffany sitting at a table on the main floor of the shop sorting through countless gems – tourmaline, sapphire,

rose quartz and moonstone – to make her pieces. “I love working with customers to help them choose the right gem and piece, no matter their intention,” she says. The shop has evolved from selling high-end jewelry to harnessing the power of healing through crystals and gemstones. “Gemstones have energies and having them close to the body is one way to adorn and also heal the body and soul,” she explains. She offers crystal

bed light therapy treatment at the store as well. “I love sharing these innovative ways to raise our vibration,” Tiffany says. “It brings me great pleasure to know my work makes someone feel brighter, lighter, loved and more beautiful.”

Tiffany Peay Jewelry 3851 Main Road, Tiverton • 401-816-0878 TiffanyPeay.com

The Bay • January 2018 33

Live Well

HOMESTYLE

by Andrea E. McHugh

Easy Entertaining

Like many house hunters, Meaghan and Chris Moe were looking for their new home by browsing real estate listings on popular websites. As luck would have it, one day Meaghan came across a home online that seemed to be just what the couple was looking for, but something was off. “We saw it on Zillow and it was listed at the wrong price,” she recalls. Describing her husband as “picky,” Meaghan says Chris was looking for a custom-built home and was keeping the option open to build from scratch as well. “But we found this one, looked at it and said, ‘This is it,’” she says. After they learned the correct asking price, and after negotiations, the Portsmouth home with a view of the Sakonnet River was theirs.

The Bay • January 2018

Photography by Grace Lentini

A couple finds a luxurious beach house ready made for them – and guests – in Portsmouth

Photography by Grace Lentini

Meaghan, who grew up in Portsmouth, says the home has a “Southern vibe” with its wraparound porch – the perfect setting for afternoon sweet tea or mint juleps in the summertime. “My husband was born in New York City, but he thinks he’s a good ol’ Southern boy,” she says with a laugh. Though Aquidneck Island is home to Meaghan’s family, including her parents and sisters, she does have some Southern roots, which may have also played a role in the couple’s fondness for the five-bedroom home. Unlike many new homeowners, the Moes found nothing they wanted to change when they first toured the home. The kitchen’s top-of-the-line appliances, including the Sub-Zero refrigerator, Wolf stove and double ovens, easily wooed the couple, who are both avid cooks but admit to having different tastes. “Chris would make everything wood,” Meaghan says with a laugh. “Our

kitchen is cherry. It’s not my favorite; I would have white, but you have to pick your battles sometimes.” Meanwhile, the open floor plan has made entertaining in the home a pleasure. “We just had a party with 60 people. People always end up in the kitchen, but people also used the family room; we have a fireplace there,” she says. Food for the party was elegantly set on the couple’s custom dining room table, which can seat 16, while the attached living room and dining room allowed a seamless flow of guests to mix and mingle. Meaghan worked with an interior decorator to create the “Asian beach” aesthetic throughout the living room and dining room. “I didn’t want it to be too kitschy, but I wanted to incorporate ‘coastal living,’” she explains. She was also inspired by furnishings her grandparents had given her from Taiwan, where they had been stationed years ago. To achieve the look, Meaghan

and her designer included various animal prints in furnishings and details, including an antelope-print runner on the stairs. Upstairs, Meaghan had originally given daughter Ainsley’s bedroom pink walls and a pink chandelier, but as she’s grown older, Ainsley has had some design changes of her own. “She went through a tomboy phase,” says Meaghan, who exchanged the pink for turquoise walls. “It’s really cute and she wanted to do it herself.” Though they adore every inch of the house, Meaghan says her favorite room is the master bedroom, which enjoys panoramic views. “You can lie in bed and look at the water,” she says. Just four houses away from the shoreline, and with deeded beach rights, Meaghan says the family will likely invest in a boat in a year or two and have it moored there. “I love being on the water,” she says. “I don’t think I could ever not live on the water.”

The Bay • January 2018 35

TheBay_JanOH_Layout 1 12/8/17 12:55 PM Page 1

Live Well

WHOLE BODY

by Jackie Ignall

JOY • UNDERSTANDING • RESPECT

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The Bay • January 2018

When I first found out about the opening of a new spin studio in Warren, I got really excited. I used to be an avid indoor cyclist and have not done much since I moved to the East Bay two years ago. In this cold weather, an indoor cycling class that torches calories and leaves you in a sweat in under an hour is a great way of getting in that much-needed cardio. At Luxe Cycle, I found just that. Founder Glenn Rhodes opened the studio in November, and wanted to bring rhythmic cycling (pedaling to the beat) to the East Bay. Housed in an old firehouse, the studio features dark red walls, vintage cycling posters, 16 bikes and tiny red string lights illuminating the space. For my first ride, I chose a 45-minute weekday class led by Glenn. He greeted each and every rider, and spent a few minutes with new ones so they could get acquainted with their bikes. Glenn started off class with a warm-up that got our legs moving and used to a flat road with some resistance. He then challenged us with a mix of rigorous hill climbs, tap backs and sprints, all to the beat of the music. After each song, he instructed us to towel off and take a quick sip of water before moving on to

the next sequence. One of my favorite parts of the class is when the lights go on and the room has a dance party vibe. There’s also a song which you can ride at your own pace or with the instructor’s lead, and another dedicated to arm and shoulder work with light hand weights. After multiple different motions and positions on the bike to a mix of ‘80s hits, classic rock and pop music, we reached the last song, a sprint, followed by a cooldown and stretch on and off the bike. After my first ride, I wanted more: I booked a second class, this time one hour, on a Saturday morning. The class, led by instructor Jill, was challenging and fun with more tap backs, arm crunches on the handlebars and oblique work, all while pedaling to heart-thumping music. The hour went by fast and it was just what I needed to kick off my weekend. Either class you take, expect to get into the rhythm, challenge your body and leave with a good sweat.

LuxeCycle 308 Metacom Avenue, Warren • 401-903-0869 LuxeCycle.com

Photography by Brad Smith

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The Bay • January 2018

WATERFRONT SETTING

Taste Eat

News Bites

Connoisseur

Restaurant Guide

A Raw Start to 2018 Fully Rooted is serving raw, cold pressed juice, just in time for New Year’s resolutions Last month was all about holiday spirit – or, for some of us, holiday spirits – and lots of them, along with parties, merrymaking and food that was mostly sugar topped with sugar. It’s time for a fresh start. For Fully Rooted Juice (FullyRooted.com), the farmer’s market darling selling its wares at Hope And Main’s Meet Your Maker this winter (MakeFoodYourBusiness. org), it’s about a raw, cold-pressed start. “We wanted to offer an alternative that’s totally different from your typical cocktail, with beautiful, living enzymes that fuel your body as opposed to depleting your nutrients,” says co-founder Amanda Repose, who runs Fully Rooted with Steve Carlson, Angelo Mollis and Ben Aalvik. They offer flavors like the refreshing Green Lemonade (with apple, cucumber, spinach, celery and lemon) and bright

orange Rise and Shine (with carrot and green apple) at the Hope and Main market events - winter dates are January 14 and February 11 - and others around the state. You can also get their juices, including new flavors they’re tinkering with, at Fully Rooted’s new juicery in Pawtucket, including their own kombucha on tap in seasonal flavors like lavender rosehip and winter chai. To further their mission of food as medicine - all four partners started juicing to help alleviate medical issues - Fully Rooted will be hosting “a community series highlighting everyday individuals who have dealt with chronic illness, where others can talk and share,” Amanda says. “We must be proactive in our health and help each other on that journey. That’s what Fully Rooted is about.”

Photography by Nick DelGiudice The Bay • January 2018 39

Taste EAT

by Alastair Cairns

Eat Like the French Tasting the classics at Bristol’s Le Central With American bistros popping up everywhere nowadays, there’s something grounding about the certainty of the French original, and something delicious about digging around its roots with a fork. Some French bistros predate even Bristol’s founding and with all this weight of history, it’s much harder to pay homage. That said, Bristol’s Le Central pulls it off. Staring across at a wedding cake colonial house framed by the giant trees standing proud on Hope Street, you won’t think you’re at the Left Bank, but your taste buds may be transported. Perhaps that’s why I overheard a lot of talk about travel in bubbling lunch conversation, and also even more so, people seemed to be happy right where they were. Le Central’s exterior certainly looks the part, with its tall row of windows across the entire front, understated signage, and the Tricolore flag at the entrance. Inside there’s a blue bar and black and white tables, chair backs, and floor. You can’t help but notice a

huge and absorbing painting on the far wall, of a chair, dog and boy all on wheels. Their website provides its magical realist painter, Inez Storer and apologizes: “We don’t know who the guy in the chair is.” My wife had a Nicoise Salad ($14), a deceptively simple dish. Like a lot of bistro food, the aim of this dish is an understated mastery; to make something far more than its humble parts. My wife got a magnificent and thick chunk of seared tuna, rare on the interior, along with blanched string beans – plentiful, spring green and crisp – intermingled with arugula, and contrasted nicely with roasted red pepper. With clean and tender halved fingerlings on the side, all of it glistened with a delicate sheen of a gentle olive tapenade. Every part was distinct, nothing was insistent, and everything was perfect. I also had a simple French classic, one even more basic, and far more likely to be thoroughly ruined in a French high school class near you. I speak of the Croque Monsieur

($13), a not-so-fast fast food. The French equivalent of grilled cheese (sacré bleu!), it’s gooey gruyere between liberally butter browned pieces of pain de mie white bread, combined with country ham and topped with an egg. The simple thought here to shave the ham up eliminated the dreaded slidey sandwich pitfall, reducing any friction in the movement of morsel to mouth. Alongside were some great long herbed shoestring frites. This is what’s great about the French bistro, it’s meant to be for the everyday as much as, or even more than, for the sophisticated. When you’ve already had butter, cheese, ham and fries, you may as well order a couple of desserts, because you’re having that sort of day. We scooped up some Chocolate Salted Caramel Ice Cream ($3) as well as a Lemon Ricotta Crepe ($6.50). The ice cream had great flavor and the crepe was another expertly achieved classic. A creamy lemon

CUISINE: French, seafood and international fusion PRICES: Appetizers: $8-$19; Entrees $9-$24 ATMOSPHERE: Upscale-casual

The Bay • January 2018

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Must-Try Items Croque Monsieur Pan-toasted sandwich with country ham and gruyere

Rhode Island

THE DURABLE,FURNITURE-LIKE FINISH FOR CABINETS & TRIM

Plateau Grande Hand-selected jumbo shrimp and oysters with ceviche, sriracha aioli and mignonette

Lemon Ricotta Crepes Classic French crepe with cream filling and mix of seasonal berries

ricotta filling was encapsulated in the delicate flowing folds of crepe, and all about it on the plate were berries, citrus and fruit to give texture and a zap of tartness. Portion sizes for everything were satisfying but not absurd, leaving no regret after an indulgent lunch.

The finish that professionals prefer. Stop by or call. We’re here to help!

Le Central 483 Hope Street, Bristol • 401-396-9965 LeCentralBristol.net

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The Bay • January 2018 41

Taste

CONNOISSEUR

by Wendell Clough

Raising a Pint in Portsmouth Brewer Rob DaRosa pours out some details on what’s new from Ragged Island, the East Bay’s only microbrewer In a nondescript industrial space where Route 114 meets Route 24 in Portsmouth, Ragged Island Brewing Company has quietly been making standout beers. The East Bay’s only microbrewery has been specializing in IPAs since they opened to the public last March. Since then, head brewer Rob DaRosa has seen both the capacity at the brewery and the number of days the taproom is open more than triple. Is there a sense in the nano-brew and micro-brew world that you are the beer of your town? Do you feel like you are representing Portsmouth at Ragged Island? We certainly hope so. If we can’t satisfy our own town, how can we please the state or even the nation? We feel we are representing Portsmouth very well by bringing the community together and some of our beer names have Portsmouth historical references. When I visited the brewery there was only one non-IPA style available. What is it about hops that makes so many American brewing aficionados get so excited? The hop phenomenon is just magical. Hops are essentially the spice of the beer. These magic flowers give off so much aroma and flavor. It’s fascinating. There are thousands of varieties of hops and all of them are uniquely different: woody, spicy, floral, citrusy, to tropical. I don’t believe there’s another thing on this planet that is so diverse. Don’t let the English and the Germans fool you. Nowadays they are right along with America – in on the hop craze. Ragged Island will be canning beer soon, after starting with growlers and sample pours. How do you personally rank cans, bottles, growlers and draft pours? I rank clean draft lines as my number one, cans as my number two, bottles as my number three and growlers as my number four. I believe draft lines taste the best, but

The Bay • January 2018

are hard to transport. Cans keep light and oxygen out and are easy to transport. Bottles let some light in and have the potential of broken glass. Growlers let air and light in, so you end up with flat beer that doesn’t taste very good. Your taproom has seats, a bar, a view into the brewery, friendly faces and most importantly, your beer. What one other thing do you wish you could add? The one thing I wish I could add to the brewery would be food readily available. People stay longer when there is food and they don’t have to go out to a restaurant after a visit. We have pop-up restaurants

and food trucks, but it’s not all the time. Also maybe a pinball machine or two. What flavors and styles do taproom visitors have to look forward to this year? For the next year we just want to perfect what we’re doing and send out more styles that people are not used to trying, like sour ale or farmhouse saison: things people wouldn’t normally try, but I know they will like.

Ragged Island Brewing Company 200 Highpoint Ave, Unit B6, Portsmouth RaggedIslandBrewing.com • 401-318-2991

Taste

NEWS BITES

by Julie Tremaine

No Bones About It Lily’s Ladle brings the broth trend to Rhode Island In the middle of cold season, Lily Scott was snowed in with a sick family. So she started making soups. And not just any soups. Soups made with her own bone broth, the quality of which went way beyond what you can get from stock in a can. Neighbors started asking for her broth, and Lily’s Ladle (LilysLadle.com) was born. Now, Lily stocks stores all over the state with her broths and offers home subscriptions. Flavors are chicken (made with Baffoni’s Poultry), vegetable mineral (with kelp from Pt. Judith Kelp Company) and grass-fed beef (from New England Grass Fed bones). Bone broth, known for its probiotic benefits, as well as boosting healthy skin and the immune system, is having a bona fide moment. “I have two toddlers in daycare and I try to get in a good soup for dinner about twice a week to battle the colds that the kids bring home,” Lily says. “Are we healthier than the rest of our friends? No mamma. Does it make me feel better, like I am doing something to actively help us? Yes. And when I’m feeling run down, I just sip some.”

Sicilia’s Pizza Makes Its Debut in the Freezer Aisle Starting on January 1, pizza from Sicilia’s of Federal Hill (SiciliasOnline.com) will be available in the freezer aisle at area supermarkets, making it possible for you to enjoy their beloved deep-dish stuffed pizza without having to leave your couch, or put on pants. (Hey, we’re not judging.) After slowly introducing their frozen pizzas at local markets, Sicilia’s Pizza is officially expanding to multiple locations across the state, including Clements’ Marketplace and Tom’s Market. You can expect pizzas to be just as fresh, hot and delicious as they are when served out of their Federal Hill location, with a flaky buttered crust, a stuffed blend of toppings and mozzarella cheese, and a second layer of thin dough topped with their signature San Marzano tomato sauce

Flint and Flame’s New Oyster Knife Flint and Flame (FlintAndFlame.com), the knife shop in Bristol, has developed an even more locavore way to enjoy the fruits of Narragansett Bay: their own oyster knife. They worked with local restaurateurs – including Ray from Bristol Oyster Bar, who shucked over 12,000 oysters with the prototype to make sure it was exactly right – to create the knife, says Lisa Lazure of Flint and Flame. If the idea of shucking at home makes you, well, clam up, the store also offers knife skills classes and demonstrations.

imported from Italy. Customers can choose from classic cheese pizza, their Signature Spinach and Pepperoni and a Meat Lover’s option with meatballs, bacon, sausage and pepperoni.

The Bay • January 2018 43

Serving Authentic

TAPAS & CICCHETTI WA

TER STR E

Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

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The Old Grist Mill Tavern

Casual Mediterranean Taverna Dining A Full Selection of

WINE, BEER & COCKTAILS

gift cards available Instagram: @meriendawinebar Facebook: facebook.com/meriendawinebar

401-310-0501

meriendawinebar.com OPENS TUESDAY–SATURDAY AT 4:30PM

Built in 1745 and a restaurant since 1930’s, the rustic tavern overlooks a picturesque pond complete with a bubbling waterfall. The classic New England view perfectly complements the menu, which boasts traditional favorites like hand-cut

steaks and chops, hearty pastas and seafood. A pub menu available at the lounge offers crowd-pleasers like burgers and sharing boards. The bar hosts monthly tasting events where guests can sample the newest tastes in spirits.

390 Fall River Avenue, Seekonk 508-336-8460, OGMTavern.com

EAST BAY / NEWPORT

Where we bring the mountains closer to you

Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-999-6975. LD $$ Bluewater Bar and Grill Casual restaurant with modern seafood dishes, patio seating and live music. 32 Barton Ave, Barrington, 247-0017. LD $$-$$$

The Old Grist Mill Tavern Fine dining located over the Runnins River. 390 Fall River Ave, Seekonk, 508-336-8460. LD $-$$$ The Wharf Tavern Serves fresh seafood and steak with bay views from almost every table. 215 Water St, Warren, 289-2524. BrLD $-$$$ PROVIDENCE AREA

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The Bay • January 2018

Ichigo Ichie Traditional Japanese cuisine, creative sushi and hibachi. 5 Catamore Blvd, East Providence, 435-5511. LD $-$$$

10 Prime Steak & Sushi Fashionable prime steakhouse with award-winning sushi. 55

OPEN HOUSE

Saturday, January 20 10 a.m.-12 noon

Pine St, Providence, 453-2333. LD $$$ Blake’s Tavern Premier Irish pub with two event rooms in the heart of downtown Providence. 122 Washington St, Providence. 274-1230. LD $$

www.lincolnschool.org

STEAM Hub for Girls opening January 2018

Cafe di Panni Italian American dining with an available banquet facility. 187 Pocasset Ave, Providence, 944-0840. LD $-$$

Partnerships with: Brown University School of Engineering | Save the Bay RISD School of Architecture Leadership Programs to India & Cuba

CAV Eclectic cuisine and art in a historic setting. 14 Imperial Pl, Providence, 7519164. BrLD $$-$$$

Girls Who Code

Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 West Exchange St, Providence, 228-6802. BLD $$$

#BOLDMINDS

Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$

Character’s Cafe & Theatre 82 Hybrid art space with all-day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston, 490-9475. BL $

D EN

Harry’s Bar & Burger Called the “Best Burger in America” by CNN. Over 50 craft beers. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambience. Locations in Cranston and Providence, HarukiSushi.com. LD $-$$ Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$ Julian’s A must-taste Providence staple celebrating more than 20 years. 318 Broadway, Providence, 8611770. BBrLD $$

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FriedmanGroup@ResidentialProperties.com The Bay • January 2018 45

BEST CRÊPE

RESTAURANT GUIDE For full restaurant profiles, go to TheBayMagazine.com

LaMei Hot Pot Authentic Chinese cuisine in a unique, casual setting. 256 Broadway, Providence, 831-7555. LD $$

SAVORY CRÊPES • DESSERT CRÊPES CRÊPE CAKES • SPECIALTY DRINKS

Luigi’s Restaurant & Gourmet Express Handmade Italian classics and prepared foods to go. 1457 Hartford Ave, Johnston. 455-0045, LuigisGourmet.com. LD $$

McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$

Luxe Burger Bar Build Your Own Burger: You dream it, we build it! 5 Memorial Blvd, Providence, 621-5893. LD $

Meeting Street Cafe BYOB eatery with large menu of breakfast, lunch and dinner served all day. 220 Meeting St, Providence, 273-1066. BLD $-$$

McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave,

Mill’s Tavern Historic setting for New American gourmet. 101 N Main St,

60 Maple Ave Barrington • 401-337-5945 www.CrepeliciousRI.com Parking In Rear Mention The Bay Magazine Get 15% OFF Til End Of The Month Dine In Only

Providence, 751-3000. LD $$

WO RT H T H E D R I V E

Red Stripe

Red Brick School

OPEN HOUSE Saturday, Jan. 20, 10am-Noon

Classes for children ages 3 years through Kindergarten. Our whole child development approach is offered on a 2,3,4 & 5 – day option.

50 Middle Highway, Barrington 401-246-2342 RedBrickSchoolRI.org 46

The Bay • January 2018

Red Stripe really gets neighborhood dining. Cozy yet chic, the bistro’s diverse menu features dishes typically found in a traditional French brasserie such as steak frites, moules (mussels) and short rib Bourguignon. American

favorites include hand-packed burgers, grilled cheese sandwiches, grilled seafood and housemade pasta. Everything is made from scratch at Red Stripe so you know you’re getting fresh, quality food with every visit.

465 Angell Street, Providence 401-437-6950, RedStripeRestaurants.com

At oast t ot he

Providence, 272-3331. D $$$ Ocean State Sandwich Company Craft sandwiches and hearty sides. 155 Westminster St, Providence, 282-6772. BL $-$$

NEW YEAR SIMON PEARCE

Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$ Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$ Pizza J A fun, upbeat atmosphere with thin-crust pizza, pub fare and glutenfree options. 967 Westminster St, Providence, 632-0555. LD $-$$

184 County Road Barrington, RI 02806 401-245-7925 www.barringtonbooks.com

Public Kitchen & Bar American food with changing daily specials. 120 Francis St, Providence, 919-5050. BrLD $-$$ Red Stripe Casual French-American bistro. 465 Angell St, Providence, 4376950; 455 Main St, East Greenwich, 398-2900. BrLD $$ Rick’s Roadhouse Honest, authentic BBQ with a large selection of whiskey. 370 Richmond St, Providence, 272-7675. LD $-$$ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich and Smithfield, 521-3311. D $$-$$$ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich and Narragansett, TsRestaurantRI.com. BL $ Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. LD $-$$ The Grange Vegetarian restaurant serving seasonal dishes with a juice bar, vegan bakery and cocktail bar. 166 Broadway, Providence, 831-0600. BrLD $-$$

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The Bay • January 2018 47

fresh local fish & shellfish â€¢ prepared foods fine wine â€¢ craft beers

JAN - FEB

A feel good comedy by George Brant

Into the Breeches!

UNCLE VANYA BY

Jan. 25â€“FeB. 25 Tickets start at $25 (401) 351-4242 â€¢ TrinityRep.com 201 Washington St., Providence

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