DINING Dig Into:
Desserts Almost Too Pretty to Eat Bars Worth Giving a Shot Can’t Miss Brunch Spots Entertain with Local Flair
+ THE FIELD GUIDE TO PLANT CITY
Inspired
Eating
p1 To
Fruit Wines | Pizza 101 | Tequila Tour | Croissant Cart
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Great Food, Great Times. The Breachway Grill serves only the freshest seafood, Local oysters and little necks, delicious burgers, and unique pasta dishes. breakfast buffet and outdoor patio available. Live music every weekend. 1 Charlestown Beach Road Charlestown, RI 401.213.6615 BREACHWAYGRILL.COM
Gourmet To Go. Stop by the Breachway Gourmet to grab a fresh breakfast sandwich, delicious grinder or your favorite salad. Free delivery to charlestown beach. Full service catering available.
1 Charlestown Beach Road Charlestown, RI 401.364.9000 BREACHWAYGOURMET.COM
Stop In And Browse
Meet our knowledgable staff. We do our best to feature unique and interesting wines at very fair prices. We tend to feature funky and esoteric wines that are off of the beaten path. If you are tired of the same old Cabernet, Chardonnay and Merlot routine, then this is the store for you. Planning a party or wedding? Stop by and speak to our wine staff and let us show you some interesting, affordable wines for your event.
667 Kingstown Road, Wakefield, RI (401) 783-4555 • www.wakefieldliquors.com
Prime Live Entertainment | Pet-Friendly
For updates, specials events and more, visit: themartuccigroup.com 378 Main Street East Greenwich | 401-398-8855
137 Main Street, East Greenwich • 401-885-8787 8
at
SPECIALIZING IN
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so s e r Esp
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CAFÉ & BAR Enjoy our cozy friendly atmosphere with seasonal outdoor seating and gallery room with fireplace
MARTINIS • BEERS • WINES SPECIALTY COFFEES • DESSERTS LUNCH & EVENING MENU
HEY RHODY DINING 2020
open 7 days a week HeyRhody.com
DINING
2020 31
WHAT’S HOT Ocean State food trends deconstructed
48
WORLD’S FIRST Discover the innovative plant-based food hall
59
GRAB A SLICE Pizzas for every palate, even by the pound
71
MEET THE VINTNERS Why South County is Rhode Island’s Napa
89
BOWLARAMA East Bay pottery sized just right for Little Rhody
Left: order your pizza by the pound at Roma Capoccia On the Cover: A totally plantbased take on a classic burger. New.Burger, Plant City Photography by Nick DelGiudice
HeyRhody.com
Photography by Brandon Harmon.
2020 HEY RHODY DINING
9
CONTENTS
A Community-Owned
GROCERY STORE
Dining Guide 2020
Welcoming All Shoppers Milk Money
BROWSING 15 Near guilt-free candy tarts 16 Learn about this company’s greenhouse-to-market mission
18 Edible education gets real at this Portsmouth estate
20 Blogger Patty J dishes on fave vegan eateries
24 IG’ers share #foodie shots
Open Daily 8am-8pm
93 CRANSTON STREET PROVIDENCE URBANGREENS.COM
DINING 47 The dill-lightful story behind Gregg’s famous bowl of pickles
53 Best brunch bets in PVD
DRINKING 67 Sparkling bevvies at R Space 68 Our Rhody Recipe features an unexpected spirit
79 Newport bars specializing
Photography by Brandon Harmon
in tequila
ENTERTAINING 83 A Smithfield bakery’s frosting flowers are year-round stunners
84 Sip local with fruit wines made around the Ocean State
224 Thayer Street Providence 33 Bannister’s Wharf & 359 Thames Street Newport
86 Centerpiece Design tips from a N. Scituate flower farmer
DIRECTORY
LAST LOOK
91 A guide to local dining
98 The Creative Capital’s croissant cart
benjerry.com/providence
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HEY RHODY DINING 2020
HeyRhody.com
DINING 2020
GAS TRO PUB •
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noun - a pub that specializes in serving high-quality food
SCRATCH KITCHEN. FRESH INGREDIENTS. CRAFT COCKTAILS. RAW BAR.
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Advertising Design Director Layheang Meas
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corkandryeri.com | 401.921.8324 255 Lambert Lind Hwy | Warwick, RI
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Located next to the Warwick Mall
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A L ET T E R F RO M
THE EDITOR Rhode Islanders take great pride in our food scene, and rightly so. We’ve got James Beard Best Chef semifinalists in the kitchen, restaurants with well-deserved Michelin Stars, and we’ve been lauded nationally by media outlets like CNN Travel, Travel + Leisure, and The New York Times. Never a state to rest on its laurels, our culinary culture keeps growing – with many exciting new entries. Read how a once-abandoned lot is now home to a luminous greenhouse providing lettuces and herbs to local markets within hours of being picked. We also give a tour of Plant City, the world’s first plant-based food hall and marketplace, and explore edible education taking place in the East Bay. In this issue we spotlight the plucky entrepreneurs honing their talents on singular items like making the best croissant, assembling the prettiest beverage, and
creating the tastiest pickle. Our pages offer visual field trips to inspire visits to Providence for pizza and South County for wine. We also talk about up-and-coming trends in eating. Move over donuts, it’s time for donkatsu. In Hey Rhody Dining, we’re looking at 2020 with a fresh set of eyes – that may or may not be bigger than our stomachs. We hope you savor this issue as much as we did cooking it up for you!
Editor In Chief
Elyse Major
EASTER BRUNCH SUNDAY, APRIL 12 10AM – 2:30PM
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IMPERIAL
ROOM
CRANSTON, RI 401.467.7100 HeyRhody.com
2020 HEY RHODY DINING
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SEAFOOD • STEAKS • PASTA • BRUNCH
OPEN FOR LUNCH! THROUGH THE SUMMER!
WATERFRONT DINING • FARM FRESH MENU PRIVATE EVENTS • CATERING LIVE MUSIC • AL FRESCO DINING 32 BARTON AVENUE, BARRINGTON 401.247.0017 • BLUEWATERGRILLRI.COM OPEN DAILY AT 4:30PM | SUNDAY 10-8PM
browsing GR OW ING G R EENS • EDI BL E SCH O O LYA RD • VEGAN E ATS • FOODIE PIC S
Smart Tarts Glee Gum makes guilt-free sweet tarts, minus the sugar Imagine being able to feed your candy craving – with zero guilt. You heard us right. Say hello to Glee Tarts, a vegan, gluten-free, certified kosher, and zero-calorie assortment of fruit-flavored tarts made by Providence-based natural chewing gum line Glee Gum. Open the cute and compact box to sample the naturally sweetened treats, a taste bud-tickling variety of pineapple, cherry, Meyer lemon, and passion fruit candies. What makes these guilt-free tarts so special? They use natural xylitol sugar alcohol, which also promotes dental health! So, you really won’t have to worry about satisfying your sweet tooth. GleeGum.com -Megan Schmit Photo courtesy of Glee Gum 2020 HEY RHODY DINING
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BROWSING
Growing Greens
Green Light B ro o k l y n - b a s e d G o th a m G re e n s tu r n s a P rov i d e n ce b row nf i e l d i nto a f u t u r i st i c s u p e r- fa r m by Ro b e r t I s e n b e rg | p h o to g ra p hy by M e g a n S c h m i t
W
e’re on a mission to transform how and where fresh produce is grown,” said Viraj Puri, Co-Founder & CEO of Gotham Greens, at the Providence ribbon-cutting. “Since announcing our expansion into New England… we have received tremendous support from elected officials, retailers, restaurants, and our community, who love that we can provide a reliable, year-round supply of fresh and safe produce.” Puri is 38 years old, a tall and charismatic figure, especially when he stands at a lectern, thanking scores of people for their help. If you pictured the CEO of a progressive, eco-friendly, agricultural empire, the image would fit Puri to a T. Gotham Greens is only a
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HEY RHODY DINING 2020
decade old, but the company has established futuristic greenhouses in New York City, Chicago, Baltimore, and Denver. Providence has joined that list, with a nearly $13 million, 100,000-square-foot facility on Harris Avenue. At the ribbon-cutting, Mayor Jorge Elorza and Gov. Gina Raimondo delivered effusive speeches about Puri and the significance of the new facility. As they tell it, the courtship was brief; both leaders were enthusiastic about the Gotham Greens proposal, which would turn an obscure brownfield, vacant for 20 years, into a colossal hydroponic farm. “The official opening of Gotham Greens’ Providence location is an important step in our efforts to grow
HeyRhody.com
It’s critical that Rhode Islanders have access to fresh, locally grown food all year round, -Governor Raimondo
Rhode Island’s food economy,” added Governor Raimondo. “It’s critical that Rhode Islanders have access to fresh, locally grown food all year round, especially during the cold winter months.” Within, the new Gotham Greens structure is surreally huge, with sprawling glass walls and vast stretches of leafy greens. But unlike traditional farming, these crops seem to sprout magically out of steel platforms. Without soil to till, Gotham Greens uses 98 percent less water, resulting in six million heads of lettuce each year. Products are already stocked at
HeyRhody.com
local branches of Whole Foods and Dave’s Marketplace, among others, and Gotham Greens donated thousands of pounds of fresh produce to the Rhode Island Community Food Bank by the end of 2019. The symbolism hasn’t escaped Puri or his local champions: The same location was once home to a GE plant, which manufactured incandescent light bulbs and significantly contaminated the site. Today, Gotham Greens uses 100 percent renewable energy for daily operations; the new facility has created 60 new “green” jobs in Providence. Tours of the greenhouse are also
available for school field trips and interested adults. And an extended bike trail is slated to connect Gotham Greens to both Providence and the Woonasquatucket Greenway. “Providence is gaining a reputation as a regional food production and distribution hub,” added Mayor Elorza. “This unique mixture of ingredients, along with our strategic location within the country’s most densely populated and economically powerful urban corridor, make up Providence’s recipe for inclusive and sustainable long-term economic development.” GothamGreens.com
2020 HEY RHODY DINING
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BROWSING
Edible Schoolyard
Reading, Writing, and Arugula The Edible Schoolyard teaches young students more than just a green thumb by A n d re a M c H u g h “
E
dible education” was a concept first introduced to California middle schoolers nearly 25 years ago. Restaurateur and food educator Alice Waters theorized that students’ relationship with food, and their community, would strengthen as they learned to grow and eat healthy produce. The practice continues at Green Animals Topiary Garden in Portsmouth (owned by The Preservation Society of Newport County), where an edible schoolyard pilot program was initiated in 2015. It couldn’t have been a more appropriate place. There’s been a vegetable garden on-site for nearly 150 years, part of what was once a private country estate that also included a summer residence, farm outbuildings, and bucolic pasture on seven acres bordering Narragansett Bay.
Illustration courtesy of Freepik
Under the supervision of Chief Horticulturist Dan Christina, the Edible Schoolyard’s mission is to build a curriculum for kids that focuses on environmental sustainability and connecting various subjects to the garden. At its core, the Edible Schoolyard is a teaching garden set amid the oldest and most northern topiary garden in the US (it dates back to 1872). Lessons in the classroom seamlessly link to the outside, where Christina introduces students as young as kindergarten to a wide range of dirt-to-dinner plate produce. “The students that return will be planting all sorts of crops: lettuce, radishes, turnips, beans, cabbage, kale, carrots, and various greens, [plus] some crops from seeds and some from transplants that were started in mid-August,” says
Christina. “Some of these are quick crops, ready to harvest in 25 to 35 days. Some will be ready mid-October, and some will produce all the way to December – and beyond, depending on the weather!” Nearly 100 varieties can be found in the schoolyard, where Christina also showcases some of the less commonly grown-at-home vegetables including celeriac, beets, tomatillos, and herbs like lemongrass. In this savory and sustainable environment, students are not only learning about how to seed,
Now Open grow, and make healthy food choices, but about where these foods come from, their cultural relevance, impact factors like climate, and how to reduce vulnerability to animals and pests (for the most part, Christina practices organic and pesticide-free growing). “One of the fun things is that many of the students who have the opportunity to return from the spring sessions of programs will get to harvest and eat crops they have planted,” he says. “It is a really nice way to connect those students to how simple it can be to grow your own food and makes it a little more special of a return trip.”
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2020 HEY RHODY DINING
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BROWSING
Ve g a n E a t s
Vegan Vibes D i n i n g o u t w i t h yo u r p l a n t- b a s e d B F F P a t ty J
I
ABOUT PATTY J Patty J is a Rhody native and the founder and blogger-in-chief at the award-winning PattyJ.com. Her site spotlights intriguing people, places, and what’s trending (including food and restaurants) in the Ocean State and beyond. It’s a savvy, stylish, and sometimes cheeky look at daily life, courtesy of Patty J and contributions from a variety of both familiar and new faces on the scene.
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HEY RHODY DINING 2020
Ph oto cou rtesy of Patty J
t used to be if you wanted to go the vegetarian or vegan route in Rhode Island, you had only a handful of places to choose from. Classic spots like Garden Grille, Wildflour Bakery & Café, and The Grange come to mind immediately. Beyond those, and maybe Crazy Burger in ‘Gansett, you were probably out of luck. Now, plant-based is all the rage, a prime example being Plant City (see story on page 48). In addition to that, though, I’ve also noticed (happily) more options popping up on menus statewide, including at some mainstream restaurants where you might not expect to find them.
Photo by Melissa Yahia, courtesy of The Power of Juice
HeyRhody.com
Warming up the Community Bettola, Cranston I was pleasantly surprised to see that Bettola, the delightful, casual Italian restaurant in the Rolfe Square neighborhood, has started offering specials with Impossible brand meat (made from plants, not cows). Recently, they featured Impossible meatballs in marinara sauce and the response from their regulars was enthusiastic, to say the least.
THE AREA’S LARGEST SHOWROOM
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Graze Burgers, Westerly Take yourself or your plant-based bestie out for an Impossible Burger at Graze. They look and taste just like a traditional burger, only without the red meat. You can also dig into one of their fresh crunchy green salads, and hydrate with a Boxed Water.
Harvest Kitchen, Pawtucket This cozy cafe on Bayley Street (that doubles as a highly regarded on-the-job youth culinary training program) offers a variety of plant-based baked goods, soups, and lunch specials. It’s a local gem where you’ll want to go enjoy your next breakfast out or a coffee break and catch-up session with that friend you haven’t seen in a while.
Power of Juice, Middletown Go for a juice or smoothie and stay for the cashew pudding, an order of Instagram-worthy avocado toast (with homemade pesto), or the housemade seed bread. With Cordon Bleu-trained chef Brigid Rafferty at the helm, POJ is an essential stop for anyone looking for snacks that are both healthy and delectable.
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Root Juice Bar & Eatery, Newport Sure, they have acai and other brekkie bowls, but this vegan eatery on Broadway goes beyond expected fare with mouthwatering specials like a chickpea meatball sub with cashew parmigiana. Yum! They also offer a non-dairy, organic, low-acid nitro brew, perfect for anyone who’s trying to avoid lactose or who suffers from acid reflux or heartburn.
775 Fall River Avenue • Seekonk, MA 508.336.2600 • thefireplaceshowcase.com • Tues-Fri 10-6, Sat 9-5 2020 HEY RHODY DINING
21
EXPERIENCE
CAV
EVERY DAY IS EXTRAORDINARY In addition to serving lunch (Monday-Friday) and dinner nightly, CAV offers unique daily offerings:
Monday BISTRO MENU Tuesday HALF-PRICED BOTTLES OF WINES, BISTRO MENU Wednesday $8 DOLLAR MARTINIS BISTRO MENU Saturday and Sunday BRUNCH
THE TRADITION CONTINUES A Providence destination for nearly 30 years, CAV Restaurant is an experience like no other. Tucked in the historic Jewelry District, the restaurant features creative cuisine from several cultures in a worldly setting. Family-owned since 1989, the award-winning and innovative tradition continues...
14 Imperial Place, Providence. 751-9164. CavRestaurant.com
Waterfront Dining Sea Food
Sea Friends
Sea View
Lunch, Dinner and Sunday Brunch Open year round 7 days a week 40 Ocean Road, Narragansett • 401.789.0700 • thecoastguardhouse.com
BROWSING
Foodie Pics
#Foodstagram
Lobster roll from TwoTen in South Kingstown
Three IG foodie accounts share their fave snapshots By Megan Schmit What happens when you take a bunch of foodies, add a tour of the state’s culinary gems, and mix in a camera? You get the perfect recipe for some of the tastiest, mouthwatering Instagram feeds ever. We reached out to three accounts dedicated to showcasing the best of Rhode Island’s food and drink scene, and asked for their top picks – er, pics – of local eats.
@FoodiezRI
Cupcakes from Gingersnap's Bakery, Lincoln
Avocado toast and jam from The Shop
@ FoodiesOnTheRhode
Penne a la Arrabiata from Pasta Beach Brekkie bowl from Sydney PVD
Margherita wood-fired pizza from Figidini
BROWSING
Warwick Ice Cream at Moonstone Beach
Foodie Pics
@RhodyFoody
Matunuck Oyster Bar oysters at PVDFest in Providence
King crabs at Shaking Crab in Providence
Chocolate scoop at Lauren’s Cafe in Pawtucket
v
Fine Dining Throughout Southern New England
•
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401.333.6700
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Purveyors of unique and unusual plant material, pottery, fountains and garden décor OPEN FOR THE SEASON | SATURDAY, MARCH 21ST
THE FARMER’S DAUGHTER 716 Mooresfield Road (Rt. 138), Wakefield • 401-792-1340 Open Daily 9am-6pm • www.thefarmersdaughterri.com
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SOPHIESBREWHOUSE.COM 699 SOUTH COUNTY TRAIL, EXETER • 295-4273 2020 HEY RHODY DINING
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Explore SOUTH COUNTY
\Holistic Pet Boutique & Supply Shop*
American Fare with Southern Flair Banana Nutella French Toast
Biscuits & Gravy w/ Fried Chicken
Chipotle Pork Belly, Grits & Eggs
Pulled Pork Mac & Cheese
Breakfast Quesadilla
Shrimp Tacos
Breakfast & Lunch: All Day Tues.–Sun.: 7:30am-2:30pm | Sun.: Breakfast only
315 Main Street East Greenwich • 401-398-7798 danteskitchenri.com
Pastrami Bendedict
Blueberry Pancakes
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STAYING IN? TRY SOME OF OUR WILLOW TREE RECIPES! Visit us online and follow us on social media for more ways to enjoy our products.
Cranberry Walnut Chicken Salad Sandwich @foodwithabite
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HEY RHODY DINING 2020
Mason Jar Salad
Buffalo Mac & Cheese
@willowtreefarm
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Find your favorite Willow Tree products at your local supermarket or visit our retail store for a fresh variety each season! 997 South Main St. | Attleboro, MA | (508) 222-2479 | willowtreefarm.com
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By Lauren Vella & Abbie Lahmers Photography by Nick DelGiudice
in
Rhode Island Drinks on tap. Over-the-top desserts. Plant-based everything. Here at Hey Rhody , we connected the dots between what’s happening in our kitchens, bars, and restaurants to serve you the top 10 food trends while they’re nice ‘n hot!
Photograpy by Savannah Barkley for Hey Rhody
Block Island has Bulgogi Beef Tacos; and Ivy Tavern on the East Side of Providence offers a range of Korean-inspired dishes like Bulgogi Steak Sandwiches and Bibimbap.
(Left) Den Den Korean Fried Chicken
(Right) Chi Kitchen’s Kimchi
Photography by Brandon Harmon
Ten years ago, you’d be hard-pressed to find authentic Korean food in Rhode Island. Early fans discovered dishes like crispy Donkatsu, Stone Pot Bibimbap, Beef Bulgogi, and Japchae in Providence at gems like Sura, Soban, and Den Den Cafe Asiana, and at Sun and Moon in East Providence. And then came the explosion: Korean restaurants started to pop up all over Providence, taking over prime locations on Thayer Street, downtown, and even Federal Hill. The exciting additions of WOK & POT, Den Den Korean Fried Chicken, Mokban, Ming’s, and Lekker BBQ in Providence have influenced entrepreneurs to expand beyond the city’s limits. The former chef at Mokban opened Bapsang to instant rave reviews in North Kingstown this past winter, and Chi Kitchen Foods has taken the fermented condiment kimchi and made it a ubiquitous pantry staple. Even non-Korean spots are dedicating menu items with these particular East Asian flavors: Hanju Kitchen serves up Korean-Cajun comfort food like Kimchi Mac ‘n’ Cheese at The Royal Bobcat on Federal Hill; TigerFish on
Gut Food Sauerkraut as a health food? Who knew! If your first introduction to probiotic foods for improved gut health was through a yogurt commercial, you’re not alone. Fermented foods like sauerkraut also carry good bacteria, which is said to boost immunity and maintain a healthy weight. Beyond being a great topping for hot dogs, sauerkraut is rich in probiotics as is its Asian cousin, kimchi. Look for these pickled side dishes from local makers like Lost Art Organic Cultured Veggies, Chi Kitchen, and Luluna Kombucha.
2020 HEY RHODY DINING
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Photography by Nick DelGiudice
(Left) Rhody Roots
(Right) R Space
Photo courtesy of R Space
There’s nothing like a food truck to make even a side street seem like a block party. But for some truck owners, the “on-the-go” production is the first step toward raising enough money to purchase or rent a physical, standing space. Ask food truck owners like Vilada Khammahavong from Kow Kow Foods, and she will tell you her goal is to move into a place where the customers come to her. Rhody Roots, Hometown Poke, Like No Udder, Tricycle Ice Cream, and Smoke and Squeal BBQ are recent examples of the truck-to-table phenomenon. These innovative folks are putting new meaning into “driving customers” to their businesses. But other mobile eateries are hitching their wagons to breweries and hip pop-up shops, creating a perfect union between brick-and-mortar and specialty food truck fare, with many equipped to cater personal events and parties, too. Find Solid Gold Provisions every weekend in the back of Long Live Beerworks. Operating out of a commercial kitchen space at Hope & Main, Cultrō takes their Latin American and woodfired eats to breweries all over Providence and the East Bay. And The Tailor Shop, a luncheonette nestled next to Broadway Bistro, doubles as a pop-up venue for all styles of culinary takeovers.
Edible Art Fondant flowers, gold flakes, petite plates, strategically arranged accents – these are all the makings of sweets so pleasing to the eye, you almost don’t want to eat them. But capturing them in all their Instagram glory without indulging would be a mistake because Little Rhody’s finer delicacies taste just as good as they look. Many bakeries and cafes today are churning out over-the-top beautiful confections, like the custom cakes and petite cookies from Sweet Indulgence (now located in Warwick), handcrafted mousse-based desserts from R Space, and devilish sweets with matching cocktails from Providence bakery Sin. So go ahead and savor the moment, but don’t be afraid to dig in either!
2020 HEY RHODY DINING
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Photo courtesy of byChloe
(Left) by Chloe
(Right) Le a f y G re e n Te a
Photo courtesy of Leafy Green Tea
It started as a way to cut out meat, eat healthier, shop local, and save the planet. Now, plant-based diets are trending beyond vegan and diet-restricted eaters, as more and more people are opting for meatless meals. The increased interest has inspired new and old businesses alike to innovate and create satisfying – and also ridiculously tasty – dishes. Last year, Plant City made a splash in Providence with an eclectic spread of bars and restaurants, encouraging customers from every background and food preference to dine in its plant-based hub. However, this trend didn’t spring up out of nowhere. The plant-based movement has been in the making for decades. Providence restaurateur Robert Yaffe (Garden Grille, The Grange, Wildflour) has been working since the 1970s to educate people on its benefits. Today we’re seeing a plant-based commitment in all kinds of food, from vegan takes on classic fare at by Chloe and Veggie Fun in Providence, to gorgeous vegan cakes from Celebrated desserts, to vegan juices at Newport’s Root. You can even find vegan comfort fare from plant-based food trailer, Basil & Bunny.
Matcha Madness If you still don’t know what matcha is just look around, because it’s everywhere. The powder made from ground green tea leaves is in everything from ice cream at Providence’s Three Sisters to lattes at Junk & Java in Westerly. It’s in cakes, affogatos (a shot of a caffeinated liquor over ice cream), and Knead Doughnuts. Everything about this powder – the beautiful green color, the taste, the silky texture – drives people mad for all things matcha. Plus, the tea provides a healthier way to stay caffeinated. Michelle Cheng, owner of Leafy Green Tea and Ceremony, says, “In this modern, fast-paced world we live in, people are looking to be healthy in a sustainable way... tea drinkers and matcha lovers are open to inviting a new ritual into their life.”
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Photo courtesy of Gurneys Newport Resort & Marina
Experiential
Diners are no longer satisfied with going to a fancy restaurant with white, pressed tablecloths and a waiter in formalwear. They want an experience. They want to be wowed by the decor, they want to know the chef’s vision, and they want to hear the story behind their food. Big King in Providence delivers the unexpected, as chefs literally handwrite the menu that changes every night. A fourcourse dining experience at birch will take you through the best local produce and offerings Rhode Island has to offer each season. Vinya Test Kitchen, also in Providence, was set up to inspire and incubate different restaurant ideas and modes of creativity. Their current resident, Rosmarin, serves elevated Swiss cuisine, and pop-ups Twelve Plants and Lagotto serve vegan eats and a truffle-based menu, respectively. Then there’s a chance to indulge in outdoor dining year-round, with iridescent igloos at Gurney’s and Mare Rooftop that come with special winter menus and cocktails to match.
Photo courtesy of TwoTen Oyster Bar
Dining
(Left) Igloos at Gurney’s
CBD Everything
(Right) Two Te n O y s te r B a r
People are forever looking for natural ways to heal the body and calm the mind. CBD (pot without the THC) is the latest holistic obsession, with devotees praising its ability to quell anxiety and relieve pain. CBD products are popping up all over Lil’ Rhody, from topical creams to dog biscuits, and it’s no surprise that the food and drink industry is beginning to catch on. TwoTen Oyster Bar in Wakefield serves CBD-infused cocktails while Kwench Juice Cafe in Providence offers CBD as an add-on to their smoothies. So, sip, savor, and relax!
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Photography by Nick DelGiudice
Zero-waste is a fancy way of saying, produce as little trash as possible. From recycling cooking oil to composting food scraps, businesses are taking the lead in finding resourceful solutions. Middletown’s Midtown Oyster Bar is just one of many regional restaurants getting inventive with sustainability. Overfishing and environmental changes have impacted the local fishing scene, and that’s why The Nature Conservancy teamed up with the restaurant to help fish repopulate. Midtown recycles about 6,000 oyster shells per week (in season), which The Nature Conservancy uses to create oyster reefs for the new baby oysters to attach and grow. Places like Providence Bagel employ forecasting measures to make just enough product to meet customer demand and then send what’s left over to food pantries.
(Left) M i d t ow n O y s t e r B a r
(Right) N i t ro B a r
Drinks on Draft It all started with beer. Then it was cold brew coffee, kombucha, and iced teas available on draft at coffee houses, bagel stores, and pop-up carts. While cafes like Caf Bar and Nitro Bar can satisfy your buch or coffee cravings with their tap offerings, now, the on-tap trend has expanded to another beverage: cocktails. Persimmon offers a cranberry and curaçao Cosmopolitan with High Noon vodka on draft, while The Eddy dispenses seasonal cocktails from a spigot, including Gin and Tonic during the summer and Old Fashioneds as the months get colder.
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AT CHA M P L IN ’ S
From Boat to Plate
The Seafood Market
What started as a clam shack in 1944 is now one of the state’s most beloved seafood institutions. Champlin’s Seafood Deck, located right on the water in the heart of Galilee, serves the freshest seafood you’re going to find anywhere in Rhode Island. But clam shack fare is only part of the package. The restaurant also has a raw bar and great
Nothing beats buying seafood right off the boat. Below the Seafood Deck, Champlin’s Market sells incredible, fresh seafood – everything from live lobsters to shrimp, scallops, and fish. Their prepared options include smoked salmon and bluefish, stuffed quahogs and scallops, cooked crabs and lobsters, and marinated salads of calamari, mussels,
cocktails, which are best enjoyed with the breathtaking view from their Channel Bar. OPENS ON APRIL 3RD
or octopus. OPEN DAILY
5 Fresh FAVORITES
From fresh oysters to lobster dinner, experience essential Rhode Island flavors at Champlin’s Seafood Deck.
1
Raw Bar
2
Red, White, or Clear Chowder
3
Lobster Dinner
Cherrystones, littlenecks, oysters, jumbo shrimp, and colossal shrimp
4 5
Fried Whole Belly Clams
Served with fries and cole slaw
Clam Bake with Lobster
Served with red potatoes
Available in half pints, pints, and quarts
Served with fries and cole slaw
256 GREAT ISLAND ROAD, NARRAGANSETT • 401-783-3152 • CHAMPLINS.COM
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DINING P LA N T C I TY • B RU NCH • PIZZA 101
Kind of a Big Dill The story behind Gregg’s famous bowls of pickles You’ve probably wondered about the little bowls of pickles served at Gregg’s; they’ve become almost as quintessentially Rhode Island as the restaurant itself. They’re different than your average pickle: slightly sour, slightly soft, and never quite the same each bite. These homemade Half-Sour Dills have been part of the Gregg’s experience since they started as a deli back in 1972 and served them alongside their sandwiches. Today, the tradition continues. Owners Bob and Bobbie Bacon reveal that the pickling process is tricky, dependent on everything from the quality of the cucumbers to the time soaked in brine. Whatever they’re doing, it’s a hit, and Bob says the restaurant group serves roughly 34,000 pounds of pickles per year! GreggsUSA.com -Megan Schmit Photography by Brandon Harmon 2020 HEY RHODY DINING
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DINING
Plant City
Field Guide to Plant City H e re ’ s w h a t yo u n e e d t o k n ow a b o u t P rov i d e n ce ’ s ve g a n f o o d h a l l by Ro b e r t I s e n b e rg
I
ncredibly, Plant City didn’t open in Los Angeles. It opened up in Providence, in a vintage brick building on South Water Street. The all-vegan food hall might not raise an eyebrow in Venice Beach, but in Rhode Island, where pasta and seafood have long reigned supreme, Plant City is a revelation. The structure contains three restaurants, one cafe-slash-bakery, a small marketplace, and an outdoor patio. What’s more: It’s packed with patrons, every day of the week. The creative force behind Plant City is Matthew Kenney, the celebrity chef and outspoken advocate for plant-based cooking. But the institution’s creator and co-founder is Kim Anderson, a Rhode Island native and socially conscious entrepreneur, who already had a history of investing in plant-based food companies before partnering with Kenney. It’s very possible that the Plant City in Providence will become the first of many; only time will tell whether or not additional locations take root.
Photo courtesy of Plant City
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FORAGER’S GUIDEBOOK Breakfast Each morning, regulars pour into the sprawling Make Out Cafe for locally roasted coffee, kombucha, a “builda-bowl” station, and scenic views of the river and pedestrian bridge. The dining room is bright and spacious, and the breakfast options are plentiful.
Shopping The Marketplace is a little alcove with shelves of organic dry goods on one side, refrigerators full of frozen goodies on the other. While small, like the tiniest Brooklyn bodega, the ingredients here can supply infinite recipes.
HeyRhody.com
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DINING
Plant City
Burgers The first floor of Plant City is also home to New.Burger, a burger joint and bar. More innovative than the Impossible Burger, the creations here use everything from butternut squash “cheddar” to beet ketchup. The bar is impossibly well stocked, and they even serve a scrumptious brunch.
Pizza You had us at “truffle pizza,” but that’s just one of many Italian dishes to be given a plant-based spin at Double Zero. Find this spot on the second floor and give the raw lasagna a try!
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Tacos Most tacos are identified by the meats they incorporate – but just wait till you’ve tried a jackfruit taco, or the wild mushroom carnitas, or nachos with butternut queso at Bar Verde. “Elote,” also known as “street corn,” is a grilled ear of maize with chipotle crema and cilantro, and it’s a Southwestern trademark. Meanwhile, the margaritas and mezcal mules will knock your socks off.
Beyond Food The food alone is reason enough to visit but it’s also becoming a community hub: Yoga classes and nutrition workshops are held in the Cellar, with events in the adjacent Plant City Annex, and the patio is abuzz all summer long. Saving the world never tasted so good.
PLANT CITY 334 South Water Street, Providence PlantCityPVD.com • @plantcitypvd
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Sunday Brunch served 10 am to 2 pm
Cranston All you can $ 95 eat buffet 20
Bottomless Mimosas & Bloody Marys $10 95
West Warwick
Made to Order Menu Bottomless Mimosas & Bloody Marys $10 95
Monday Night
Tuesday Night
All Locations
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Dinner for Two
Any M enu P i z z a
2 S al a d s , 2 Entrees & 1 B o ttle of Ho u s e Wine
$
36
95
$
9 95
301 Main Street, East Greenwich, RI (401) 398-0027 140 Comstock Parkway, Cranston, RI (401) 228-3901 115 Cowesett Avenue, West Warwick, RI (401) 381-0400
Reservations on line @ FrescoRI.com
Wednesday thru Friday served 4:30 pm to 6:30 pm All Fresco Locations
1/2
Price APPETIZERS 2317 West Shore Road Warwick, RI (401) 921-3300
DINING
Brunch
But First, Brunch P rov i d e n c e t u r n s l a t e - m o r n i n g i n t o a c u l i n a r y c e l e b ra t i o n , a l m o s t a n y d ay o f t h e we e k by Ro b e r t I s e n b e rg
Photography by Brandon Harmon
B
runch” is a dreamy word. One syllable, yet it conjures so many images. Sunlit tables. Poached eggs and hollandaise sauce. Celery jutting out of Bloody Mary glasses. Better than breakfast, jauntier than lunch, brunch is an occasion, vaguely scheduled around noon. Each weekend, Providence bustles with brunches, and they’re about as sublime as a Sunday morning gets. Park on a tree-lined street, greet friends, and settle into a corner table – because public socializing is what city life is all about, plus a mimosa or two. Here are some of our favorite venues – most of them fun, walkable, and reasonably priced. “
Milk Money Milk Money has its share of classics, like the braised pork hash and the Chicken N’ Biscuit, as well as lighter alternatives, all in an atmospheric brick-and-wood interior. MilkMoneyRI.com
DINING
Brunch
Photography by Brandon Harmon
JULIAN’S With its quirky decor and popculture-laden WC, Julian’s is a hit with young diners seeking veggie wraps and scrambled egg pizza. JuliansProvidence.com
54
CAV Restaurant
KG Kitchen
Kitchen
Feast on New England favorites, like Maine lobster with eggs, and maple syrupcovered waffles, in the Jewelry District restaurant that doubles as an antiques showroom. CAVRestaurant.com
KG Kitchen is both a cozy neighborhood cocktail lounge and a trendy restaurant, and the sprawling brunch menu runs the gamut of eggs, breakfast sandwiches, and batter-based delights. KGKitchenBar.com
A tiny gem in Federal Hill, Kitchen serves muffins, French toast, and veganfriendly fare to patient diners willing to wait out the lines. Facebook: Kitchen
HEY RHODY DINING 2020
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SAUGY HOT DOGS
Nick’s Only the acclaimed Nick’s on Broadway could turn an item called “Fish + Toast” into a masterpiece. (How? With Point Judith fish and parsley-dill aioli). Now with a second location, Nick’s on Westminster upholds the sleek aesthetic and elaborate morning cocktails that put the original Nick’s on the brunch map. NicksOnBroadway.com
Ask For Them By Name At Grocery Stores, Delis & Restaurants!
Persimmon The ephemeral menu ensures a different experience from visit to visit, so it’s fitting that Persimmon hosts its brunches only once per month. Past highlights include deviled eggs with a smoked trout mousse, Spaghetti Bolognese, and capeletti filled with chestnut puree. PersimmonRI.com
Red Stripe American Brasserie Here you’ll find The Forager Omelet, with wild mushrooms, gruyere, and herbs, as well as the Bread Pudding French Toast, all in a refined, white-linen dining room. RedStripeRestaurants.com
GLUTEN FREE
SAUGYS.COM
@SaugyFranks
@Saugy
PHOTO BY ARIANA MORAIS
Rogue Island Kitchen and Bar In this peppy little dining room, locally sourced ingredients and “scratch” cooking techniques make for scrumptious surprises – both breakfasts and cocktails. RogueIslandGroup.com
The District The District is known largely as a pizza hotspot – but veteran brunchers have also savored their Jambalaya Grits and Tres Leches French Toast. TheDistrictRI.com
The Salted Slate The Salted Slate is renowned for its global influences, which explains the existence of delicacies like Croque Madame or the Ahi Flatbread Sandwich. You can also just grab their Bag of Warm Donuts. SaltedSlate.com
Waterman Grille For a romantic morning, it’s hard to beat a Victorian gatehouse on the Seekonk River. Waterman offers traditional entrees – Pumpkin Pancakes, Challah French Toast – as well as some newcomers, like the Avocado Toast and Mushroom Grilled Cheese. WatermanGrille.com
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1208 Ocean Rd, Narragansett 2020 HEY RHODY DINING
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The Cheers of Narragansett P
eople who live in Narragansett already know about Twin Willows. In the northern part of town, away from the biggest tourist crowds, is a casual restaurant where people gather to relax and have a great meal, amongst great people. Twin Willows was started by Phil and Pat Durigan; now, Pat and her son David run the business. They’ve got a great selection of shareable apps, burgers and sandwiches, pastas and steaks – plus tons of classic and modern seafood dishes. Their chowder, served in three varieties, always keeps people coming back for more.
Sunday Funday, Every Day Twin Willows is a great place for a family meal, but it’s also a great place to kick back and have some fun. There’s always a game on in the bar area - there are even televisions in the bathrooms so guests won’t miss a minute of the action. The restaurant also hosts live musicians on weekends (when there isn’t a Patriots game, of course.)
865 Boston Neck Road, Narragansett
789-8153
TwinWillowsRI.com
DINING
Pizza 101
Grab a Slice Sure, you can get a regular circle with sauce and cheese – but there are so many other kinds to try by Ro b e r t I s e n b e rg
R
hodies love their pizza. Yes, there’s the Italian heritage. Yes, we’re a land of great restaurants and sharp foodies. There are so many mixes of dough, so many shapes and dimensions, that even diehard fans haven’t tried them all. Here’s a sampler of different Rhode Island offerings, and although we couldn’t possibly mention all the pizza joints that prepare each one, we’ve included a few notable venues.
Neapolitan In the old country, a pizza requires specific tomatoes, cheese, and flour to be considered true “Neapolitan,” and many local pizzaioli are true to this tradition. Chefs dedicate their lives to creating the perfect margherita sauce and pillowy crust. One of the masters of Providence Neapolitan is Figidini (Figidini.com). In South Kingstown, you simply must try Pasquale’s Pizzeria Napoletana (PasqualesPizzeriaRI.com).
Sicilian Sicilian pizza has long been famous for its thick, bready crust, and some versions truly earn the name “pizza pie.” Sicilia’s (SiciliasOnline.com) is named after this culinary tradition, although you might also try their stuffed-crust versions. Caserta (CasertaPizzeria.com) is nationally recognized for its Sicilian pizzas; as a bonus, try the “Wimpy Skippy” spinach pie.
New York-Style New Yorkers love their pizza portable, foldable, and just right. Napolitano’s Brooklyn Pizza (NapolitanosBrooklynPizza.com) was founded so that Rhodies could walk around with an authentic slice. For a haute cuisine interpretation of the street-level classic, try Fellini’s (FelliniPizzeria.com).
Greek The Greek pizza is usually known for its Mediterranean ingredients, such as artichoke, feta cheese, and olive oil, and it’s closely associated with New England. There are lots of places to find it, but one of the greats is Nikolas Pizza (NikolasPizza.com) in downtown Newport. Napolitano’s Brooklyn Pizza
Photography by Brandon Harmon
HeyRhody.com
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DINING
Pizza 101
Deep-Dish
Coal-Fired Pizza
Brick-Oven Pizza
The pride of Chicago hasn’t won over Rhode Islanders as much as other types of pizza, and most fans go to Uno’s. But the folks at N.K. Chicago Pizza (NKChicagoPizza.com) in North Kingstown know just what a feast this dense and layered pizza can be.
The owners of Providence Coal-Fired Pizza (ProvidenceCoalFiredPizza.com) single-handedly introduced this super-hot baking technique to Rhode Island, and now they have quite the following – in Providence, North Kingstown, and Westerly.
The brick oven is one of the most hallowed traditions in Italian baking, and it’s taken the pizza world by storm. One of the local champions is Federal Hill Pizza (FederalHillPizza.com) in Warren and Providence, which combines a beloved dough with centuries-old technique.
Providence Coal-Fired Pizza
Photography by Brandon Harmon
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Al Forno
Grilled Pizza
Gluten-Free Pizza
It sounds crazy to throw a pizza on a grill the same way you would a steak. But the owners of Al Forno (AlForno.com) gave it a shot in the 1980s, and fans can’t get enough of that scorch-marked crust. Someone probably tried this before, but Rhode Island made the technique popular, and now it’s all over the place. Outside of Providence, try the grilled pizzas at Meritage (MeritageRI.com) in East Greenwich.
For folks with celiac disease and similar health concerns, a day without pizza is like a day without sunshine. But a gluten-free leader is Pizza J (PizzaJProvidence), which takes pride in its tasty alternative crust.
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DINING
Pizza 101
Roma Capoccia
Flatbread Pizza Flatbread is an art unto itself, and turning it into a pizza can be a delicious, semi-leavened stand-in for the traditional wheel. The Flatbread Company (FlatbreadCompany.com) has many locations across the country, but it started in nearby Massachusetts and is the primary destination for this type.
Pizza Strips Believe it or not, pizza strips really are a “Rhode Island thing,” and few have heard of it outside the Ocean State. You can find these munchable rectangles in every town, but a favorite is Colvitto’s Pizza & Bakery (ColvittosPizza.com) in Narragansett.
Roman-Style Pizza Roma Capoccia (RomaCapoccia.com) is the only restaurant in the state that serves pizza the authentic Roman way, where a large, rectangular pie is cut with scissors into your desired size, reheated, and sold by the ounce. Photography by Nick DelGiudice
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EAT FISH! LOVE LIFE!
DELICIOUS SEAFOOD
With Views to Match
Lobster Five Ways There’s no seafood dish more iconic than lobster, and George’s offers a variety of ways to savor this classic.
DINING AT GEORGE’S OF GALILEE is more than just a meal – it’s an experience. A Rhode Island tradition since 1948, the third-generation family restaurant continues to delight diners with its outstanding
boat-to-plate cuisine, sweeping waterfront views, and customer service. With a focus on community and a commitment to quality, George’s is a South County icon that only gets better with age.
1
Galilee Style Lobster
2
Lobster and Steak
3
Grilled Lobster
4
Sizzling Lobster Casserole
Baked, stuffed with scallops and shrimp, topped with house lobster bisque
With a fresh, hand-cut char-grilled 14-oz. ribeye
Brushed with garlic butter, char-grilled, topped with shrimp and scallops
Baked with shallots, garlic, sherry, cream, sharp cheddar, and panko crumbs
RAISING THE BAR
Bigger is better at George’s. The largest waterfront restaurant in the state offers seven dining rooms on two floors with seating for up to 500 people. In the warmer months, the covered upstairs deck and
5 outdoor dining area is complete with lively bars and daily live entertainment. Creative cocktails are always in season from tropical concoctions on the deck to hot toddies by the fireplace.
Steamed or Baked Stuffed
Straight from local waters to your table
25 0 SA N D HI LL COV E, PORT OF GAL IL EE • 40 1- 783- 230 6 • GEO RGES O FGALI LEE.C OM
WARREN’S HIDDEN GEM SINCE 2013 OPEN YEAR ROUND We feature locally roasted coffee, gourmet sweet and savory crepes, espresso drinks & fresh baked goods made from scratch. Conveniently located on Town Wharf, open until 10 p.m. every night. Cafe Water Street 279 Water Street, Warren, RI 401.245.7071 Open seven days a week, all year
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DriNkING R H O DY R EC I P E • VINEYARDS • TEQUILA BARS
(Almost) Too Pretty to Drink This Creative Capital cafe pours sparkling mocktails that double as drinkable art Grapefruit. Minty Passion Fruit. Peachy Strawberry. These are just some of the flavors you can order in the form of sparkling bevvies from R Space, the trendy retail shop and dessert cafe nestled above Capriccio in Providence. The downtown patisserie is the living portfolio of freelance interior architect and RISD student Xiaohai Zhou, whose flair for functional architecture can be seen in the ultra-modern, minimal setting, the perfect backdrop to let their colorful sweets and sips shine. Dip your spoon into inventive mousse-based desserts, try out handcrafted tea beverages, and say cheers with these fruity, fizzy mocktails – after snapping an Insta-worthy shot, of course. @rspace_usofficial -Megan Schmit Photo courtesy of R Space 2020 HEY RHODY DINING
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DRINKING
Wa t c h t h e s u n g o d ow n w i t h t h i s modern twist on moonshine
by E l ys e M a j o r p hotog ra p hy by N i c k D e l G i ud i ce
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T
he term moonshine conjures up all kinds of notions. Gangsters and country folk distilling in their basement, offering swigs (more like, dares) from a bottle with three Xs on it. Well, this isn’t the case for Seaport Shines. Sherry Bryce has put a refined spin on the hard stuff, which is available in mild flavors (and all over the state); it’s low in sugar and alcohol, and even gluten-free. We couldn’t help but play mixologist and create a cocktail using the Vanilla Blood Orange. Light and fruity without being too sweet, it’s a delightful libation that will have you rethinking this storied drink.
Seaport Sunset
+ Rhody Recip
+ 101 Can’t Miss Events
Joyfinugl Liv dventure A need ng you Everythi most of your e the e to mak State hom Ocean
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Celeb rating the most wond erful time of in Rhod e Islandyear
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Nice List
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The Go-To Guide to RI’s Best Season
e: Our Hint-of-Mi
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e, dec orat loca lly! ways to n, and sho p ente rtai
GUIDE
hands, then peel or cut a twist from the rind and set aside for garnish.
HO SUMMER LIDAY HOME 125+
SU M ME R GUI D E 2019
1. Gently knead the blood orange between your
magazines? H O L I DAY
• 2 oz Seaport Shines Vanilla Blood Orange Moonshine • 4 oz cranberry juice • Yacht Club Sparkling Water • A whole fresh blood orange • A few fresh cranberries (for garnish) • Mint leaves (for garnish) • Ice (large cubes preferred)
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2. Slice the blood orange in half horizontally and juice both halves into the glass.
3. Combine the moonshine and cranberry juice in the glass with large ice cubes and roll contents to mix.
4. Top off with sparkling water and garnish with cranberries, orange twist, and a few sprigs of mint.
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Village of
MATUNUCK www.thepubmtk.com www.oceanmist.net
www.mtkpizzapiecompany.com
792-4977 895-920 Matunuck Beach Road. South Kingstown. Rhode Island
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DRINKING
Vineyards
Winemakers of South County M e e t t h e v i n t n e r s t u r n i n g t h e re g i o n i n to o u r ow n N apa by Ro b e r t I s e n b e rg • p h o to g ra p hy by Wo l f M att h ews o n
S
outh County boasts five wineries, and no two are alike. Far from the epic estates of the Tuscan hills, our wineries are small and scrappy. Some grow grapes on the premises, others import their grapes, and one doesn’t use grapes at all. For each, the experience is unique – a backwoods escape, a main street storefront, a classic New England farm – and you’ll find plenty of surprises. You might call South County the un-Napa. Our growing season may be short, but our terroir, or combination of conditions, is just as dynamic as New Brunswick or the Finger Lakes, famous regions with similar seasons. Each autumn, local wine-makers overcome the challenges of a northeastern harvest and ferment their juice to perfection. Take a drive in the castal country, stop at local tasting rooms, and sample the fruits of their labor. Here is a glimpse at our local establishments – and the vintners who make them so special.
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WinterHawk Vineyards
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Leyden Farm Vineyard & Winery For decades, Leyden Farm was known for its Christmas trees. Four generations of Leydens have loved the holiday season, and they still grow ranks of trees on their West Greenwich property. There’s only one problem with this niche industry: You make all your sales in a few breakneck weeks. The rest of the year is spent managing the land and biting fingernails, hoping this coming December will be profitable. “We decided we had to do something else with the farm,” says co-owner Maureen Leyden, who married into the Christmas tree dynasty. She and her husband Jack considered several ideas. They had made wine before and enjoyed the process – but could they really establish a full-on winery? “When you meet wine-makers,” says Maureen, “you find that they’ve either dabbled with wine in the kitchen, or they like the science.” The Leydens appear to be both. In 2010, they dove in. They started to grow grape vines. They installed a processing facility in an old barn. They set up a tasting room. Outside, there’s a sprawling patio with Adirondack chairs and room for a party tent. The parking lot is sizable, but on weekends, visitors may struggle to find a free spot. The town doesn’t allow weddings at Leyden Farm, but they host every other kind of party, and it’s hopping. The place has become so popular that they’ve built two massive new additions – an expanded production facility and a voluminous new tasting room, which will hold at least 50 guests. Along both structures, an extended porch will overlook the bucolic landscape. Instead of building a kitchen, visitors are welcome to bring their own food. The venue will be open year-round. Leyden is now a busy place, long before and after Christmas. Not bad for a business that has only ever advertised on Groupon. Maureen credits her daughter, Caitlin, with helping shape and propel the business. “We couldn’t do it without her,” she says. West Greenwich, LeydenFarm.com
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Leyden Farm Vineyard & Winery
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Leyden Farm Vineyard & Winery
Gooseneck Vineyards
Langworthy Farm
Gooseneck has rewritten a lot of rules: First, they harvest their grapes from vineyards all over the world. Second, the company is still considered local, because Paul Fede and Liana Buonnano are based in Wickford. Gooseneck is known for its Brut Rosé and Sauvignon Blanc, wines as sunny as the Rhode Island coast in summer. For the first few years, Gooseneck was available only in stores and restaurants; there was no physical vineyard to visit. But in July, Paul and Liana rewrote that rule, too: Their Wickford headquarters have transformed into a refined little tasting room on Brown Street. Based in a handsome colonial storefront, Gooseneck now entertains guests with samples and events – and special wines are even made on the premises. “Here, we make very exclusive, small-batch wines,” says Liana. “It’s like an experimental laboratory.” By complete coincidence, their landlord is Frank DiZoglio, who owns Jamestown Vineyards. This fact eluded them until the day they signed the lease. While Frank isn’t permitted to make wine on the island, he provides grapes to a range of vintners, including his tenants. From this raw material, Liana and Paul have been making riesling, much of it in large-format “Jeroboam” bottles. The tasting room can accommodate 16 people, and visitors have traveled from as far as Alabama. Local educator June Cerrito hosts events, and guests try wines, cheeses, and truffles. “People always said, ‘Can we visit? Can we visit?’” says Liana. “It’s nice that they finally can.” Wickford, GooseneckVineyards.com
You really couldn’t find a more pastoral place to stay: a farmhouse built in 1875, standing on picture-perfect Route 1A, just up the road from Westerly. The bed and breakfast has a range of renovated, antique-style suites, and each one has its own distinguished name – the Seaview King Bedroom, or the Governor Ward Suite, named after the property’s most famous proprietor. Just outside, you’ll find one of the largest Norway Maple Trees in the country. Drive a half-mile, and you reach the ocean. Joe and Gail Sharry opened Langworthy as a romantic getaway for travelers in 2000. The winery license took two years, and the Sharrys spent that time perfecting their wines and offering samples to guests. Langworthy became an official farm winery in 2004. Over the next 15 years, the Sharrys have developed an astonishing portfolio, from their Avondale Cabernet Merlot to their Shelter Harbor Chardonnay and Rhody Riesling. As a boutique operation, Langworthy specializes in tastings and gift bottles, and drop-ins are encouraged, whether visitors are staying the night or not. In the warmer months, guests can lounge on the porch and savor their glasses within view of the vineyard. Westerly, LangworthyFarm.com
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WinterHawk Vineyards Rick Dyer loves a good project. He’s refurbishing a boat. He operates a greenhouse. He’s worked on experimental aircraft. Professionally, he’s a “network architect” for GTECH, a job too abstract to describe here. But his latest project is personal: Rick is building a winery from the ground up. By next summer, WinterHawk Vineyards will be an attractive two-story structure set in the evergreen woods of West Kingston, not far from the Yawgoo ski slopes. Near the construction site, rows of vines have been maturing. While this location may seem remote, Rick grew up on precisely these sylvan acres. “It’s small, intimate,” says Rick. “I thought, this will make a nice, small wedding venue.” He laughs. “As a friend of mine pointed out, this is the perfect second wedding venue. It’s not the 300-people-going-crazy kind of thing.” On the first floor, Rick will ferment and age his wines. Visitors can walk through three enormous garage doors and see his process firsthand. Up above, a tasting room and entertainment venue will open onto the lawn and forest. He’s already hosted events, and as the structure approaches completion, he expects his calendar to gradually fill up with weddings and parties. Rick’s own grapes aren’t quite ready to cultivate, but his wine-making is already an industrious operation, thanks to imported ingredients. “Currently I’m bringing in grapes from California and Chile,” says Rick. “Just till my vines start producing.” West Kingston, Facebook: WinterHawk Vineyards
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PHỞ
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MON-THUR 11AM-10PM FRI-SAT 11AM-11PM | SUN 11AM-9PM
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RI REG. #3984 MA HIC REG. #164199 CT REG. #HIC.0673137
We’ll create a dream space you’ll love. Thinking of remodeling? Our complimentary workshops are a great place to start! Learn the latest innovations, styles and trends, meet our award-winning designers, see examples of recent RIKB projects and explore even more trends in our inspirational showroom displays. Turn Remodeling Blunders into Wonders Saturday, March 7th | 9:30-11:00 am
Refresh, Replace or Redesign? Saturday, April 18th | 9:30-11:00 am
RIKB Spring Home Remodeling Fair Saturday, March 21st | 10:00-2:00 pm Join us for one or all five workshops!
Tips, Tricks & Trends for Remodeling Your Bathroom Saturday, May 2nd | 9:30-11:00 am
Pre-register for all events at RIKB.com/events 401-463-1550 • 139 Jefferson Boulevard, Warwick, RI 02888 HeyRhody.com
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Tapped Apple Winery & Cidery Recently, a married couple came into Tapped Apple for the first time. They found a handsome tasting room, recently doubled in size. They saw the sparkling silver fermentation tanks. The husband tried a glass, but the wife hesitated. “I’m not going to like it,” she said. But co-owner John Wiedenheft IV insisted. He offered her a glass of Watch Hill White, and the wife was startled. “That’s amazing!” she exclaimed. “I thought apples had sugar!” “Well,” rejoined John, “so do grapes.” The patrons at Tapped Apple sometimes require this extra step – to understand that wine can also be made from apples. “The presumption is that apples equal a sweet, sugary product,” John says. Making wine started with John’s father, John Wiedenheft III, in 2003. Friends started to catch on to the elaborate hobby, insisting that the Wiedenhefts start their own winery. His son, John IV, had been working as a casino croupier, but he also became skilled in the wine-making craft. The expense of shipping West Coast grapes didn’t appeal to them, so they found a local solution: apples. The process is in many ways identical, and the results – as that couple discovered – are shockingly similar. Today, four generations of Wiedenhefts all take part in Tapped Apple, including John IV’s son, John V. The tasting room is located in the middle of downtown Westerly, a deep space that could easily be misidentified as a bar. Until recently, the Wiedenhefts were processing 6,000 gallons of wine in full view of the patrons; after renovations, the aging and bottling equipment has been mostly moved off-site, replaced by comfortable seating and a modest art gallery. “The response has been great,” says John IV, who is constantly booking business meetings and baby showers. “People love this space.” Westerly, TappedApple.com
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The Premier Destination For Tabletop, Home Accessories & Luxury Gifts Personal & Home Accessories, Entertaining Essentials, Clothing Tuesday–Saturday 10am-5pm • Closed Sunday & Monday 673 Kingstown Road Wakefield, RI • 401.783.7388 • StoreFour.net
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CROSSROADS Family Owned & Run Since 1977
Delicious Food & Great Service Every Time! FRESH SEAFOOD CERTIFIED ANGUS STEAKS • CHICKEN PASTA • SAUTE’S Three Unique Dining Rooms | Victorian Lounge Private Banquet Room for Parties up to 60
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AN ENTERTAINING EVENING OF IRISH MUSIC, FOOD & FUN Featuring…direct from Ireland John Connors and Martin Battle
“The Irish Express Band” from 6-10pm
ST. PATRICK’S DAY, TUESDAY, MARCH 17 Featuring a day performance at 2pm by the Providence Firefighters Pipe & Drums and an evening performance beginning at 6;30pm by The Providence Police Pipe & Drums Our Traditional Corned Beef & Cabbage served both days!
CALL TO MAKE RESERVATIONS
— 401-245-9305 — 133 Market Street, Warren
SHOP & DINE
ALL OF YOUR NEEDS IN ONE CONVENIENT LOCATION Applebee’s Blue Cross Blue Shield California Closets Citizens Bank Enterprise Rent-A-Car Five Below Five Guys Burgers & Fries GameStop Mattress Firm Miracle Ear
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DRINKING
Te q u i l a B a r s
Tequila Time Two Newport bars worth giving a shot by I s a b e l l a D e Le o | p h o to g ra p hy by N i c k D e l G i u d i ce
I
n summer, locals and tourists alike flock to Newport for the beach, the Cliff Walk, and the bar scene, but did you know that the City by the Sea is also a great place to sample tequila? Perro Salado and Diego’s pour some of the finest tequilas this side of Aquidneck Island, and best of all, both establishments are experts when it comes to the Mexican spirit. What is a tequila bar, exactly? For Geralyn Burke, general manager of Perro Salado on Charles Street, it is “a place to come and learn more about the history and really intriguing aspects of the spirit itself and its makers.”
Diego’s on Bowen’s Wharf in Newport.
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Diego’s on Bowen’s Wharf in Newport.
Photography by Nick DelGiudice
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For novices, one good place to start is to learn the difference between tequila and its smokier cousin, mezcal. Both are made from the agave plant; however, tequila can only be made out of Blue Agave, while mezcal can be crafted out of dozens of forms of the plant. In terms of the flavor profile, mezcal tends to taste a little more like Scotch. Both Perro Salado and Bowen’s Wharf’s Diego’s offer an overwhelming variety of tequila (over 50!), each with distinct flavors. The most important thing to know is that the taste depends on how long the tequila has been bottled. The varietal called blanco, for example, is bottled shortly after distilling and has hints of pepper and citrus; reposado is bottled for less than a year; anejo is aged in barrels for over a year but less than three; and extra anejo is kept for more than three years. The older the tequila, the sweeter it tends to be. At Perro Salado, customers can try “tequila flights,” i.e., three shots of tequila at a time, or cocktails like the Blood Orange and the Prickly Pear. Diego’s offers mixed drinks with memorable names like the Bride of Carlos, Spicy Paloma, and the mezcal-based Last Word in Oaxaca. In Newport, there is a tequila for all. PerroSalado.com, DiegosNewport.com
ENJOY FRESHLY PREPARED DISHES
In A Relaxing Atmosphere
PJ’s Pub
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135 BOON STREET NARRAGANSETT • 789-3200 PJSPUBRI.COM M-Thurs 4pm-1am / Fri-Sun Noon-1am
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CASUALLY ELEGANT TUSCAN-INSPIRED CUISINE & AWARD-WINNING WINE AND COCKTAIL PROGRAMS Enjoy our creative and affordable menu, along with our extensive beer and wine list in our stylish surroundings. Big city food and ambience without the big city price tag!
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$29.95 Casually Elegant Tuscan-Inspired Cuisine & Award-Winning Wine and Cocktail Programs happy hour Casually Elegant Tuscan-Inspired Cuisine & Award-Winning Wine and Cocktail Programs Sunday and Monday specials Enjoy our creative and affordable menu, along with our extensive beer and wine list in our stylish surroundings. Dinner Three-Course Enjoy our creative and affordable menu, along with our extensive beer and wine list in our stylish surroundings. 7 days a week Big city food and ambience without the big city price tag! Chef’s Selection Menu Bigstarting city foodatand ambience without the big city price tag! 3pm
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entertaining F RU I T W I N E S • F LORAL CENTERPIECE • POTTERY
Flour Market Business is blooming for a Smithfield bakery making buttercream blossoms The next time you’re planning a dinner party, check off both flowers and dessert with this two-fer: Cupcakes topped with realistic confectionery blooms. From the kitchen of their charming Smithfield cafe Ivy and Lace Bake Shop, Amy Ruggere and Amanda Thompson are busy fashioning roses, dahlias, hydrangeas, and other varieties from buttercream. Presented in flower market style with their bases wrapped in brown craft paper, these cupcakes are as scrumptious as they are lovely. “Years back I wanted to learn to make a buttercream rose and was bothered by how it didn’t look like a real flower. So, I practiced,” says Ruggere. “If people wanted their cake to look like it had flowers on it, then that’s what I wanted to give them.” Armed with degrees in pastry art and art, this innovative duo is living their shared dream of making and selling beautiful sweets. “We specialize in custom cakes and cupcakes, as well as a slew of other desserts,” says Thompson. This pair truly takes birthday cake roses to a new level. IvyAndLaceBakeShop.com, @ivyandlacebakeshop -Elyse Major
SERVING SUGGESTION: 1. Fill a clean bucket or pail to a half-inch from the top with dish towels or paper 2. Pack until firm 3. Top with a small flat plate or cut a paper plate to fit 4. Display cupcakes
Photography by Nick DelGiudice 2020 HEY RHODY DINING
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Fruit Wines
Fun & Fruity Your favorite fruit is now your favorite wine at four Ocean State vineyards
Nickle Creek Vineyard makes seasonally oriented varieties like Summer Blueberry, Wicked Peach, Strawberry Blush, Raspberry Bliss, and Autumn Cranberry. 12 King Road, Foster. NickleCreekVineyard.com
By Megan Schmit
B
elieve it or not, wine isn’t exclusively made from grapes. In fact, basically any of your favorite fruits or berries can be fermented, bottled, poured into a stemmed glass, and sipped throughout
the year. They’re just as nuanced, diverse, and drinkable as their traditional white or red counterparts, but with an even greater variety. The process is popular for home winemakers, in cooler climates like Scandinavia, and, lucky for us, for four vineyards in Rhode Island.
Leyden Farm Vineyard & Winery boasts a long list of “fruit essence” wines. There’s Peach Mist, Siberian Blue (from blueberries), Apple Jack Russell, Lazy Watermelon, Samson’s Wildberry (with pomegranate), American Cranberry and Cranapple, and Golden Sangria (from oranges). Plus, try their newest flavor, Strawberry Fields. 160 Plain Meeting House Road, West Greenwich. LeydenFarm.com
• Read more about Leyden Farm Vineyard on page 72
Diamond Hill Vineyards is known for their fruit wines, including ‘Lush’ Cherry, Cranberry Apple, Peach, Blueberry, Spiced Apple, Blackberry, and their popular Crush, made from a variety of mixed berries. 3145 Diamond Hill Road, Cumberland. DiamondHillVineyards.com
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Tapped Apple Winery & Cidery lets no apple go to waste. Besides turning them into hard ciders, they are fermented into red and white wines, like Watch Hill White and Cerise Noir. 37 High Street, Westerly. TappedApple.com
SCRATCH KITCHEN & CRAFT COCKTAILS SERVING LOCALLY SOURCED, SEASONALLY INSPIRED DISHES PREPARED IN-HOUSE
• Featuring Eclectic Breakfast & Brunch • Al Fresco Dining starting in May • Dinner Thurs/Fri/Sat Nights starting in May OPEN 7:30AM - 2:30PM TUESDAY - SUNDAY
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10th Anniversary Performance A Celebration of the last 10 years! March 20-21, 2020 Photography by Kate Noel
Nazarian Center for the Performing Arts, Sapinsley Hall Rhode Island College ProvidenceBallet.com PBT@ProvidenceBallet.com
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Floral Centerpiece
Fresh Approach F l owe r f a r m e r B e t h H a r r i s o n a s s e m b l i n g f a b u l o u s f u s s - f re e f l o ra l s By Elyse Major
T
here’s something about a floral centerpiece that elevates even a simple table setting into something special. Today’s versions aren’t the tightly manicured bunches of even a few years ago. Often housed in atypical vessels, modern centerpieces celebrate the wild forms and colors of nature and almost anything goes. Think branch clippings still covered with leaves, berries, and buds; unkempt fragrant herbs; and of course, flowers at varying heights. Assembling one yourself isn’t as difficult as it seems. We asked Beth Harris, owner of Fairest Flowers Farm in North Scituate, for tips on how to create a beautiful and impressive display. Beth grows and sells a stunning variety of flowers, including dahlias with delightful names like sunkissed, daydreamer, and moonstruck. From her website (FairestFlowersFarm.com) she sells dahlia bulbs, or “tubers,” but offline, drive along Route 116 to Trimtown Road in North Scituate and be instantly smitten with her charming flower cart filled with jars of spectacular seasonal offerings. Bring cash to the roadside attraction and treat yourself to a fresh bouquet.
PREP
GATHER
Before starting, you’ll need something at the base of the container to insert stems and secure the arrangement in place. Today’s floral designers are ditching green “oasis” foam for more eco-friendly foundations. Construct a grid and affix toward the base using floral tape, or scrunch a small section of chicken wire. You can also use a flower frog (those flat disks with upright pins) – available at most craft stores.
• Waterproof container: something deep with a wide opening to allow for a generous bouquet • Favorite flowers and foliage • Foundation (see Prep) • Garden gloves to protect your hands • Scissors, clippers
VASE VARIATIONS No antique silver pedestal compote in your cabinet? No worries. Most any holder can work, and if it’s not waterproof, make your bouquet in something that is (like glass) before placing inside. Try baskets, buckets, cans, colanders, coolers, deep pans, kettles, mixing bowls, pots, even open drawers for starters!
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CREATE 1. Place selected foundation at the bottom of your container. Fill with water. 2. Gather your flowers and foliage and cut stems at a slant to increase water intake. 3. Cut leafy greens shortest and work your way up in length to the flowers you want to stand tall. 4. Begin by inserting shorter leafy stems around the inside rim to conceal the top of the container.
5. Next, add medium-sized blooms working your way inward, followed by increasingly larger blooms toward the center. 6. Finish with long sprigs of flowers or branches in an almost random pattern.
TIPS FROM BETH • Add your most beautiful bloom last, and place it where it will shine. I call it the “hello” flower. • Use foliage not so much for filler, but rather, as an interesting texture, color, or to define shape. • Forage and use most anything!
FLOWERS USED Berries, herbs, roses, Shirley poppies, and wildflowers
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NAPOLETANA & NEW YORK PIZZA Newer, Larger Space!
Artisan • Authentic Handcrafted South County Commons, South Kingstown • 401-783-2900
PasqualesPizzeriaRI.com
Take a Bite Out of Rhode Island!!
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E N T E R TA I N I N G
Pottery
Bowlarama
Tableware sized just right for the smallest state by E l ys e M a j o r
A
s Michelle Phaneuf’s tagline proclaims, this potter strives to make “tableware a little less ordinary” – and succeeds. A designer by trade, on evenings and weekends Phaneuf heads to her Barrington studio, where she can be found rolling balls of clay to be formed and fired in her kiln. “My two lives have joined together to create simple, graphic, modern tableware,” she notes. “Highly usable and highly beautiful.” Her work is wheel-thrown and altered before the first firing, then glazed and fired again. Next, custom-designed decals of favorite Rhode Island landmarks – like the Roger Williams statue at Prospect Park and the Rhode Island State House – are applied. Each piece is then fired for a third and final time, ensuring that images are permanent. All work is food, microwave, and dishwasher safe, but as with all handmade ceramics, handwashing is recommended. While she creates pieces of different shapes and sizes, Phaneuf’s Teeny Bowls are a popular signature item. Measuring at approximately two inches high by four inches in width, these vessels are perfect for entertaining. Whether it’s a buffet of bite-sized foods, holding an array of sauces and toppings, or keeping salt and pepper loose for cooking, these small basins make a big impact. @michellephaneufceramics
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Directory A GUIDE TO LOCAL RESTAURANTS AND FOODIE DESTINATIONS
Central RI Basta Italian cuisine and wood-fired pizzas in a stylish setting. Cranston, BastaOnBroad.com Besos Kitchen & Cocktails Romantic, upscale eatery serving New American fare with Spanish influence. East Greenwich, BesosKitchenAndCocktails.com Chapel Grille Modern Mediterranean dining in a century’s old stone church. Cranston, ChapelGrilleRI.com Cork & Rye Gastropub Elevated pub fare and atmosphere. Warwick, CorkAndRyeRI.com Dan’s Place Family-friendly eatery featuring pizza, wings, grinders, and more. West Greenwich, DansPizzaPlace.com Dante’s Kitchen Classic American fare meets Southern flair. East Greenwich, DantesKitchenRI.com Eleven Forty Nine Restaurant Sophisticated takes on contemporary American cuisine. Warwick, ElevenFortyNine.com
The Break Hotel
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REFERENCE
Fresco Fine dining restaurant with a menu brimming with pasta, steak, and seafood. Cranston and East Greenwich, FrescoRI.com
Providence Central RI
Southern RI East Bay & Newport
Haruki Japanese Restaurant Introduced RI to the highest quality and fusion sushi. Providence and Cranston, HarukiSushi.com Iggy’s Doughboys & Chowder House Crave-worthy (and wait-worthy) seafood and doughboys. Warwick and Narragansett, IggysRI.com
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DINING DIRECTORY Kai Bar & Restaurant Small plates and craft cocktails with tropical flair. East Greenwich, KaiBarEG.com
The Revival
Main Street Coffee Coffeehouse by day, martini lounge by night. East Greenwich, MainStreet-Coffee.com Pizzeria Romana Old-world Italian pizza and sandwiches. Johnston and Lincoln, Trattoria-Pizza.com
The Trap Contemporary brewpub serving traditional comfort food with a twist. East Greenwich, TheTrapRI.com T’s Restaurant RI favorite with all-day breakfast and brunch. Cranston, East Greenwich, Narragansett, TsRestaurantRI.com
SOUTH COUNTY
Safehouse Modern neighborhood restaurant with shareable plates and craft cocktails. East Greenwich, SafehouseRI.com
Breachway Grill Beach-inspired comfort food, seafood, and cocktails. Charlestown, BreachwayGrill.com
Tavolo Wine Bar & Tuscan Grille Fine Italian dining and an award-winning wine list. Providence, Smithfield, Warwick. TavoloWineBar.com
Chair 5 Hotel haunt with a beach-inspired menu and a dreamy rooftop lounge. Narragansett, TheBreakHotel.com
Delicious Food, Scenic View & Great Service All Year Long!
3 WATER STREET, SOUTH DARTMOUTH, MA (508) 999-6975 • BLACKBASSMA.COM CHECK FB FOR HOURS OF OPERATION 92
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Champlin’s Seafood Traditional counter service mixed with fresher-than-fresh seafood and views. Narragansett, Champlins.com
The Nordic Legendary lakeside buffet with all-you-caneat lobster, prime rib, and desserts. Charlestown, TheNordic.com
Tavern on Main Creative menus and distinct vibes in two historic destinations. Wakefield and East Greenwich, TavernRestaurantsRI.com
Coast Guard House Legendary restaurant with “pinch me” panoramic ocean. Narragansett, TheCoastGuardHouse.com
Ocean Mist Beach bar featuring pub and Mexican fare and live music daily. Matunuck, OceanMist.net
The Revival Laid back restaurant with a focus on American fare and craft beer. Warren and East Greenwich, TheRevivalWarren.com
Dan’s Tavern on the Green Lunch, dinner, and cocktails on a sprawling golf course. North Kingstown, DansTavernOnTheGreen.com
Pasquale’s Pizzeria Napoletana Neapolitan pizza and Italian cuisine from a Naples-born chef. South Kingstown, PasqualesPizzeriaRI.com
Trattoria Romana Award-winning Italian cuisine in a cozy, refined setting. Wakefield and Lincoln, Trattoria-South.com
George’s of Galilee Views, menu options, and good times for days. Narragansett, GeorgesOfGalilee.com
Phil’s Main Street Grille Serving diner fare downstairs and upscale food upstairs, with a roof deck. Wakefield, PhilsMainStreetGrille.com
Shelter Harbor Inn American cuisine plus seasonal cocktails, six days a week. Westerly, ShelterHarborInnRI.com
Iggy’s Doughboys & Chowder House Crave-worthy (and wait-worthy) seafood and doughboys. Warwick and Narragansett, IggysRI.com
PJ’s Pub Family style pub serving seafood, pizza, and pasta. Narragansett, PJsPubRI.com
Slice of Heaven Idyllic New England cafe hand crafting sandwiches and pastries. Jamestown, SliceOfHeavenRI.com
ONE OF NEW ENGLAND'S LARGEST CONSIGNMENT SHOPS
Two Floors, 28,000 Square Feet, Antique To Modern Art, Books, Collectibles, Electronics, Furniture, Glassware, Kitchenware, Linens, Musical Instruments, Pottery, Rugs, Sterling Flatware And Holloware, Tools, Vintage Clothing & More.
CALL TO CONSIGN YOUR ITEMS
401-825-7670
For Terms visit:mikesestateservices.com/consign
65 Manchester Street, West Warwick HeyRhody.com
SUN. 11AM-4PM | MON, WED, THURS FRI, SAT 10AM-5PM | CLOSED TUESDAYS 2020 HEY RHODY DINING
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DINING DIRECTORY Sophie’s Brewhouse A variety of iced coffee flavors daily, plus sandwiches and fresh baked goods. Exeter, Facebook: Sophie’s Brewhouse
Bluewater Bar + Grill Chill atmosphere, seasonal menus, and waterfront views/vibes. Barrington, BluewaterGrillRI.com
Twin Willows Fresh seafood and water views with a neighborhood pub feel. Narragansett, TwinWillowsRI.com
Cafe Water Street Dockside cafe with gourmet crepes and coffee. Warren, CafeWaterStreet.com
Uptown Food & Spirits Eclectic breakfast, brunch, and lunch made from locally sourced ingredients. Warren, UptownFoodAndSpirits.com
PROVIDENCE
Crossroads Pub Restaurant Family-friendly restaurant serving American and Italian classics. Warren, Facebook: Crossroads Pub Restaurant
Ben & Jerry’s Legendary ice cream, frozen yogurt, and sorbet. Providence and Newport, BenJerry.com
Ben & Jerry’s
One Bellevue at the Hotel Viking
Bluefin Grille
Legendary ice cream, frozen yogurt, and sorbet. Providence and Newport, BenJerry.com
Refined hotel eatery featuring steaks and seafood, plus daily afternoon tea. Newport, HotelViking.com
Hotel eatery with globally inspired cuisine in a casually elegant setting. Providence, Facebook: Bluefin Grille
Black Bass Grille Classic New England seafood with Portuguese and Italian flair. South Dartmouth, MA, BlackBassMA.com
The Revival Laid-back restaurant with a focus on American fare and craft beer. Warren and East Greenwich, TheRevivalWarren.com
CAV Restaurant Global menu and feels, plus craft cocktails and brunch. Providence, CavRestaurant.com
EAST BAY & NEWPORT
A Destination Forike l A s t s i r u o T & s l a c Lo Main Street Grille
Ou
Breakfast, Lunch & Dinner
r tdoor Dining Loft With Full Ba
Roof Top Deck Opens in the Sp
ring!
Classic Diner & Pizza Parlor Downstairs
Wood Stone Pizza Parlor Events & Catering
323 MAIN STREET, WAKEFIELD • 783-4073 • PHILSMAINSTREETGRILLE.COM • OPEN 7 DAYS & 7 NIGHTS 94
HEY RHODY DINING 2020
HeyRhody.com
Bluewater Bar + Grill
HERE’S WHAT’S
HAPPENING
BRUNCH
INDUSTRY NIGHT
LIVE PIANO MUSIC
Bottomless Mimosa’s & Bloody Mary’s
$5 Drinks & Appetizer Specials
With Special Guest Performances
EVERY SATURDAY & SUNDAY FROM 11AM-2:30PM
EVERY WEDESDAY FROM 7PM-11PM
EVERY THURDAY & FRIDAY FROM 6PM-9PM
BOOK YOUR NEXT EVENT HERE! BIRTHDAYS • FUNDRAISERS • ANNIVERSARIES • CORPORTATE EVENTS & TEAM BUILDING • BRIDAL/BABY SHOWERS • GIRLS NIGHT OUT
200 EXCHANGE STREET, PROVIDENCE | (401) 256-5686 | THERIVERSOCIAL.COM | CONTACT@THERIVERSOCIAL.COM HeyRhody.com
2020 HEY RHODY DINING
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DINING DIRECTORY
POKÉ ALL DAY MADE-TO-ORDER POKÉ // COFFEE & TE A
185 CAMP ST • PROVIDENCE RI 0 2 906
tion!
oca New L
East Greenwich 219 Main Street 401.336.3747
Warren
50 Miller Street 401.245.4500
Haruki Japanese Restaurant Introduced RI to the highest quality and fusion sushi. Providence and Cranston, HarukiSushi.com India Restaurant Blend of contemporary and traditional favorites in an elegant setting. Providence, IndiaRestaurant.com
www.TheRevivalCraftKitchenAndBar.com 96
HEY RHODY DINING 2020
McBride’s Pub Irish-inspired haunt with pub staples, patio seating, and live music. Providence, Mcbrides-Pub.com
HeyRhody.com
FRESH & LOCAL SUSTAINABLE CHEF'S GARDEN
LOOKING FOR FRESH IDEAS FOR YOUR NEXT EVENT? 401.553.0400 | MARRIOTTPROVIDENCE.COM
9:30-6:30
India Restaurant
DAILY
Pho Horn’s A hidden gem perfecting Vietnamese noodle soups and dishes. Pawtucket, PhoHorns.com Tavolo Wine Bar & Tuscan Grille Fine Italian dining and an award-winning wine list. Providence, Smithfield, Warwick, TavoloWineBar.com Wings Over Providence No-frills fast-food chain known for chicken wings and sides for takeout and delivery. Providence, WingsOver.com
HeyRhody.com
2020 HEY RHODY DINING
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Last BITE Croissant, s’il vous plaît
Photo by Gina Lauren Mastrostefano Photography
Rhode Island has forged the way in several creative cuisine endeavors, from hot wieners to grilled pizza. You might wonder, what’s next? Enter Butterbang, the city’s first croissant cart. The concept is simple: A bike cart selling Borealis Coffee and small-batch croissants made by young hobbyist baker-turnedentrepreneur Brian Leosz. The typical batch takes three days to bake and yields three dozen croissants, including mouth-watering combinations like Choco, Almond, Baked Brie, and Dainty Pig (with prosciutto). At the moment, Butterbang offers catering, wholesale, and grab-n-go counter options at their Olneyville kitchen, but the main attraction is the cart, which crops up across the city weather – so keep an eye out and stay up-to-date on Instagram (@butterbangcroissants) and Facebook! -Megan Schmit
Local Knowledge, Global Network SERVING ALL OF RHODE ISLAND
NEWPORT: Historic ‘Quatrel’ on Bellevue – $5,995,000
MIDDLETOWN: Near Ocean Beaches $2,950,000
NEWPORT: Harborside Condo at Bonniecrest – $1,685,000
NEWPORT: Henry Harrison Fay House – $2,490,000
NEWPORT: Historic Elegance on The Point – $1,145,000
NEWPORT: Honeysuckle Lodge – $12,900,000
NEWPORT: Sarah Kendall House – $2,750,000
PORTSMOUTH: Carnegie Harbor Drive – $3,795,000
NEWPORT: Stylish Condo on Historic Hill – $1,295,000
RICHMOND: Country Living at The Preserve – $1,799,000
NEWPORT: 401.849.3000 | TIVERTON: 401.816.4060 GustaveWhite.com