Buying or selling a home is more than a transaction—it’s a life transition. As a Seniors Real Estate Specialist (SRES), I provide thoughtful guidance for those looking to downsize, relocate, or age in place.
But no matter your stage in life, I’m here to help. From first-time buyers to seasoned investors, I bring experience, market insight, and a personal touch to every move.
Wherever life takes you next, let’s figure it out together. Give me a call anytime!
PHOTO CREDIT: Stephanie Ewens Photography.
Shifting Sands
International sculpture competition returns this month to Charlestown NEWS & CULTURE
Lunch is Back
Ocean State eateries are putting the mid-day meal back into rotation –and we’re here for it COVER STORY
65
All aboard for seven delicious stops at PVD’s new food hall FEATURE
Right on Track
73
In the kitchen with the chef of Wickford’s impressive new eatery FOOD & DRINK
Hot Off the Press
Photo courtesy of Gregg’s
CONTRIBUTORS
ASHLEY ERLING
Who better to turn to for fashion advice than Emmy-nominated TV exec and personality for WPRI and The Rhode Show , Ashley Erling? In “Derby Day Style” (page A22), Erling shares ideas and local resources for getting ready for the most fashionable two minutes in May, plus statewide celebrations.
PATTY J
Keep up with conversations about the latest dining hot spots with “Now Open” on page 84. Our monthly contributor Patty J has assembled a list of 10 recently opened restaurants across the state, all buzzworthy for good reason. With a range of flavors and price points, you’re sure to find many to enjoy!
EMILY OLSON
Our features writer Emily Olson has a varied portfolio and over 20 years of experience in publishing. In this issue, she covers Providence’s newly opened and highly anticipated food hall, introducing readers to its visionary family of developers and the restaurateurs working to make it a success. Read more in “Right on Track” (page 65).
JENNY SHAND
Former dolphin trainer-turned-food writer Jenny Shand is always up for an adventure, often with her husband and toddler in tow. For May’s cover story, she criss-crossed the smallest state to report on the return of meeting for lunch, something not so easy to do until fairly recently. In “Lunch is Back!” find places for all types of mid-day meetings, and more, on page A1.
News & Culture
16 RHODY PETS: Three adoptable pets of the month
18 Local grocery chain wins international prize
20 City nonprofit scores with youth and community
26 RHODY GEM: An ice cream parlor tucked along Route 44 in Smithfield
28 CALENDAR: This month’s must-do’s
Home & Style
A17 HOME: A Providence main bedroom is redesigned into spa-like retreat
A22 STYLE: Getting ready for Derby Day in Rhode Island
A24 SHOP: It’s all relative for a trio of mother-daughter businesses
A28 INFLUENCER: The Little Compton food photographer creating sumptuous still lifes
61 Beer, Wine, and Liquor Trail
Food
& Drink
78 Stuffies from one mother’s table to yours
84 ROUNDUP: Can’t-miss new restaurants around the state
86 RECIPE: Blackened cod dish featuring a fresh catch
Hey Rhody Photos
88 A colorful mosaic from our talented followers via Instagram
Photos by ImageTen Jamie Harrington, courtesy of RIKB Design Build
Photo by Liz Murray
Matunuck Oyster Bar. Photography by Nick DelGiudice for Hey Rhody
Photo courtesy of Project GOAL
Photo courtesy of Bar Lazio
SPRING INTO LOVE
PUBLISHERS
Barry Fain
Richard Fleischer John Howell
EDITOR IN CHIEF
Elyse Major Elyse@HeyRhody.com
ADVERTISING DESIGN DIRECTOR
Layheang Meas
Shelley Cavoli
GENERAL
Nick DelGiudice Nick@HeyRhody.com
MANAGING EDITOR Abbie Lahmers Abbie@HeyRhody.com
SENIOR DESIGNER Taylor Buttie
DIGITAL MEDIA SPECIALIST
Jenna Kaplan Jenna@HeyRhody.com
ACCOUNT MANAGERS
EDITOR Ken Abrams Ken@HeyRhody.com
SENIOR EDITORIAL DESIGNER Abigail Brown
Central RI & New Business Shelley@HeyRhody.com
Louann DiMuccio-Darwich East Bay & MA Louann@HeyRhody.com
Ann Gallagher South County Ann@HeyRhody.com
Kristine Mangan Olf South County & Aquidneck Island Kristine@HeyRhody.com
Chris Revill Providence Chris@HeyRhody.com
Interested in advertising? Email Marketing@HeyRhody.com
CONTRIBUTING PHOTOGRAPHERS
Tim Forsberg
Jamie Harrington
Emily Homonoff
Karen Kalunian
Jonah Major
Kayley McCabe
Liz Murray
Donna Normand
Tandem
Angel Tucker
CONTRIBUTING WRITERS
Ashley Erling
Emily Homonoff
Patty J
Robin Kall
Liz Murray
Emily Olson
Jenny Currier Shand
David Wright Adam Zangari
Interested in writing?
Email Abbie@HeyRhody.com
INTERNS
Caitlyn Bailey
Interested in an internship? Email Elyse@HeyRhody.com
Distribution Services Special Delivery Subscribe Today! HeyRhody.com/MailToYou
Rhody’s own sand-sculpting competition returns to a new time and place – near the trolls
By Caitlyn Bailey
sleeping tiger, a mythical dragon, and King Neptune of the sea all stand before you. The three characters are masterfully crafted out of sand, so the only threat they pose is leaving you in momentary awe. Try your best to pick your jaw up off the floor and carry on – the other offerings of Atlantis RIsing await you.
An initiative of the South County Tourism Council (SCTC), Atlantis RIsing invites artists from around the world to a sand sculpture competition of grand proportions from May 30 to June 1. Ten artists, each competing for a cash prize, are provided with 12 tons of quarry sand to bring their visions to life over the course of five days, which ends up being around 40 hours altogether. Competitors are only allowed one day off the clock to compact and prepare their plot, and sculptures must only be made of sand and water.
Sculptures must only be made of sand and water
While the sand sculptures are undoubtedly the main event of the competition, there is much to do and see, with local bands performing live as attendees browse through the goods of artisan vendors, or grab a bite to eat from a food truck. Hands-on activities include learning how to sand-sculpt, and photo ops abound between the sand sculptures, busy
artists, and atmosphere.
Louise Bishop, president of the SCTC, leads an office of seven people with the common goal of drawing in visitors to southern Rhode Island from the New England area and beyond. She and her team travelled to sand sculpture competitions in Florida, Virginia Beach, and Texas to understand the inner
ATLANTIS RISING 2025
May 30 - June 1
Ninigret Park, Charlestown Rain or shine. No dogs allowed. Tickets at the door.
SouthCountyRI.com
workings of these contests. With advice from organizers around the country informing their approach, the competition launched in October 2022.
“Even we were surprised at the sheer number of people who came,” admits Bishop. The first year launched at Misquamicut State Beach with a theme based on the event’s
Photography by Tandem, courtesy of South County Tourism
Saturday, May 31
11 am–5 pm
Benefit Street, Providence
G. JOHNSON
RICHARD KILLEANEY MFA 03 TX risdcraft.com
octopus logo. The following year, the staff decided to establish a pirate theme, inviting Captain Jack Sparrow and other buccaneers to walk around singing sea shanties and taking photos with wonderstruck children. Competitors may choose to follow the theme, but it’s not mandatory.
Three years later, Atlantis RIsing has found a new home at Charlestown’s Ninigret
Park, more inland than its previous location. Festivities will follow an enchanted garden theme in honor of the new Thomas Dambo troll sculptures housed in the park. Visitors will be in for a treat with decorations and characters involving fairies and mushrooms.
“You can see the joy, and it reaches all ages,” says Bishop. “That’s the most amazing thing to me: the awe.”
CATHY
DEBBIE
ZACHARY
Canadian artist Melineige Beauregard works on Barn Owl: Queen of the Night
Photography by Tandem, courtesy of South County Tourism
Rhody Pets of the Month
By Karen Kalunian
Looking to welcome a new furry friend into your home? Adopt, don’t shop! Shelters across the Ocean State have dogs and cats ready to find their forever homes. Here are a trio of sweet faces ready to meet you, or reach out to the shelters to learn about even more adoptees.
If you have been thinking of adopting or if you know of an animal in need, please contact Karen Kalunian directly at animaltalk1920@gmail.com.
BREED: Mixed breed, large
AGE: 4
GENDER: Male
Big dog lovers, Hugo is the boy for you! He is as handsome as they come with his beautiful black-and-white coat and soulful dark chocolate-brown eyes. When you meet Hugo, he will instantly steal your heart. He’s playful, sits up for treats, and loves to snuggle. Did we mention that he is extremely smart, active, and lovable?
EGAPL HEART OF RI
ANIMAL RESCUE LEAGUE
401-467-3670
BREED: Tabby American Shorthair
AGE: 2 years
GENDER: Female
With big golden-green eyes and long white whiskers, Hope is a beauty. She’s a bit shy but once she trusts you, she likes having her chin and head scratched. Hope is best suited for an adult home but enjoys the company of other friendly cats, so the shelter is seeking a home where she will have a cat-pal. If you’ve been looking for another feline friend, Hope could be the one.
EXETER ANIMAL SHELTER
401-294-2754
Hugo
Hugo Hope
Photo (L) by Karen Kalunian, (center) courtesy of Exeter Animal Shelter
BREED: Husky
AGE: 2
GENDER: Male
Attention Husky lovers, this handsome boy appropriately named Ken is a doll, and ready to join your family. Ken has the brightest blue eyes you’ve ever seen and that Husky zest for life. With all the Kenergy, he’d love a big fenced-in yard or a hiking partner. If you have been searching for a true beauty and a pup who will be your loyal, loving companion, then Ken is waiting for you.
Ken
Ken
Buyer’s Market
Rhody’s beloved grocery store chain ties for best in worldwide competition
By Adam Zangari
Dave’s Fresh Marketplace may have started as a humble fruit stand on West Shore Road, but now it’s achieved international renown. Not only did the store, with 10 locations throughout Rhode Island, win a USA Retailer of the Year and Food Innovation awards, it finished in a tie for the Independent Grocers Alliance’s best independent grocery store in the world. The IGA competition included more than 7,700 grocery stores from across five continents in the International Retailer of the Year competition.
“We were shocked by that,” said Susan Budlong, Dave’s director of marketing and communications. “There were so many impressive grocery stores. It was amazing.”
This was Dave’s first year participating in any IGA competitions. Budlong said the company had been encouraged to enter by its wholesaler, Bozzuto’s Inc., which had shown off the store as a model to other independent stores over the last 10 years. Last year, Cesario and Hogan finally relented.
“Both Bill [Hogan, director of business operations] and Dave [Cesario, owner] are very humble guys. As a company, we’re run under the radar, we keep to ourselves, we support our communities and we do the right thing by people,” Budlong said. “These are two guys that try not
to make waves, right? They’re not trying to be anything but the best community stewards and be involved … At the time, I think they didn’t realize what a big deal it was. It wasn’t until we went to Vegas and realized that this was a lot of competition and this was a big deal.”
Dave’s tied with Nam Dae Mun Farmer’s Markets, a Korean grocery store with eight locations in the greater Atlanta area, for the international honor.
In his acceptance speech, Hogan said that while local and independent grocers face increasing challenges from national chains, the most important priority for Dave’s has never been focusing on its competition. Rather, it’s been about making Rhode Islanders happy.
“We truly appreciate our customer base,” Hogan said in his acceptance speech. “For 50plus years, Dave’s and its 10 stores have served Rhode Island well and given our customers clean, vibrant, neighborhood-themed stores loaded with caring staff and impeccably fresh, innovative food departments … Our motto, ‘What’s so hard about being nice?’ has always worked well for us.”
Budlong said that the way that Dave’s makes and prepares its food is unique for a grocery store – making small batches of each of their foods at a time to ensure consistent quality.
That preparation, Budlong said, impressed the IGA, and led to Dave’s winning its Food Innovation award.
“We produce everything either through those kitchens or through our central commissary and our scratch bakery,” Budlong said. “That’s very different than an average grocer. Most grocery stores work with vendors that provide some prepared foods for them, but we develop the recipes … I don’t think I could name another grocery store that has a 10,000-square-foot commercial bakery on the premises.”
At the moment, according to Budlong, Dave’s is currently considering things to celebrate the honor, and get the word out to the community. For now, though, the mood at Dave’s can be summed up in one word: pride.
“Bill and Dave set the tone; we just try to manage it,” Budlong said. “We try to make sure that people feel comfortable, and we want people to feel as though they can shop. We want people to be proud, right? This has made not only our employees tremendously proud, but Bill and Dave tremendously proud of the work they’ve done.” For locations and more, visit DavesMarketplace.com.
This article was originally written for and appeared in the Warwick Beacon
Photo by Tim Forsberg, courtesy of Beacon Media
Dave’s Fresh Marketplace celebrates being named IGA’s USA Retailer of the Year. Pictured, from left, are Senior Vice President of IGA Doug Fritsch, Leann Cesario, Owner David Cesario, General Manager and Owner Bill Hogan, Joann Hogan and John Ross, CEO of IGA.
Goal Oriented
How a city non-profit scores in the classroom, community, and on the pitch
By Ken Abrams
In 2004, Darius Shirzadi, a coach and former team official with the Rhode Island Stingrays and the New England Revolution, recognized a crucial need in the town of Central Falls. Many middle and high school students were struggling
academically while feeling disconnected from both school and the community, so Shirzadi co-founded Project GOAL.
“At that time, there was an extremely high dropout rate for kids in the high school, over 60 percent,” explains Shirzadi, who now
serves as executive director, and was then operating a soccer camp. “The kids and families we worked with wanted to know how we could merge the importance of education with soccer, which is a major part of the culture in the community.”
Academic enrichment is a key component of Project GOAL
FUNDRAISING GOALS
Kick off summer with a pair of events supporting Project GOAL’s ongoing success.
MAY 18: GOAL Cup: Enjoy a day of friendly competition, inspiring stories, and community spirit, all in support of the non-profit’s mission to empower youth through sports and education.
JUNE 6: Annual Gala: Be part of a special evening designed to celebrate community, education, and the transformative power of soccer. Highlights include gourmet food, a live auction, raffle, and more.
Both events are held at Centreville Bank Stadium, Pawtucket. Learn more at ProjectGoal.org.
Small State, Big Plate
The result was Project GOAL, a free co-ed program that ties academic responsibility, mentoring, and school success with the reward of soccer. From the outset, the program faced considerable challenges, including transportation and fees. “We came up with the idea of having a free program that offers mentoring, tutoring, and transportation where needed, along with providing school supplies and soccer equipment for those who needed it,” says Shirzadi.
Prior to getting on the soccer pitch twice weekly, students attend a 90-minute after-school academic enrichment session, led by certified educators. Ninety minutes of soccer training, led by experienced coaches, follows. Students who demonstrate positive attitudes in school are rewarded with tournaments and team travel. “They’re not necessarily there to spend the extra time in class, although they do see the benefit of it,” adds Shirzadi. “It teaches all those good things like time management and self-discipline. We’re trying to emphasize that too.”
Photos courtesy of Project GOAL
Project GOAL players
KEANE’S WOOD-FIRED CATERING
Since its inception, Project GOAL has served over 2,000 middle school students. Over 95 percent have graduated from high school, with most going on to higher education. The non-profit has been recognized by soccer’s global governing body, the Federation Internationale de Football Association (FIFA), as one of the best programs of its kind. “There are kids who go on to be bankers, lawyers, one is a captain in the Air Force flying F16 fighters, and we’ve had a couple of professional soccer players,” says Shirzadi. “We just had our first student
Photos courtesy of Project GOAL
Project GOAL reinforces classroom lessons at after-school program
Project GOAL students indoor training in winter
Project GOAL students play in tournaments around the region
graduating from Central Falls who has been accepted at Harvard.”
“We have student athletes who spend time with the kids in the classroom and on the soccer field,” adds Shirzadi. “Members of the Brown women’s soccer team come every week, and they’ve been doing that for the last several years. They are student and athlete role models for our kids; that’s what we’re stressing. If you can combine both those things well, then you’ve really written the ticket for yourself to go to college and have a better opportunity in life.”
GiGi’s Scoops
Ice Cream
What it is:
A window-service ice cream shop that offers almost any flavor that may come to mind, whether it be in soft serve, milkshake, or in cookie sandwich form.
Where to find it:
Found just off of Smithfield’s Putnam Pike, keep an eye out for an ice cream shack. If you spot a bench that looks like it’s made of ice cream, you’re in the right place!
What makes it a Rhody Gem?
GiGi’s Scoops began as a husband and wife’s business venture before blossoming into a well-oiled ice cream shop machine with multiple locations. Opening in 2022, Dave and Gianna Card had always joked about owning an ice cream shop after Dave retired, but when the opportunity fell into their laps when Dave was only 30 years old, who were they to say no? “My favorite high school job was scooping ice cream anyway,” Gianna says with a laugh. Together, the couple has established a shop with an expansive menu that includes plenty of gluten- and dairy-free options and monthly specials. There’s also lemonade for those not in an ice cream mood. Menu items such as the Cookie Monster sundae or apple pie soft serve are equal parts creative and scrumptious. Cash and credit accepted, picnic tables, and parking make GiGi’s Scoops the place to be all summer.
GiGi’s Scoops
265 Putnam Pike, Smithfield 1855 South County Trail, East Greenwich 2301 West Shore Road, Warwick
Every neighborhood has that secret, hidden, cool and unusual, or hole-in-the-wall spot that locals love. We’re on the hunt for Rhody Gems! Email Marketing@HeyRhody.com to suggest yours and we just might feature it!
P hoto by Jonah Major
The Must List
10 essential events this month
May 2-4: The Tony Award-winning hit Chicago , Broadway’s longest running musical with over 10,000 performances, returns to the Providence Performing Arts Center with its universal story of fame, fortune, and all that jazz. Providence, PPACRI.org
May 3: Don’t miss the inaugural game at the new Rhode Island Football Club Centreville Bank Stadium at Tidewater Landing, as the reigning Eastern Conference champions RIFC take on San Antonio FC. Pawtucket, RIFC.com
May 3: The 22nd Annual Spring Festival at Newport Vineyards includes two ticketed sessions of wine and beer tasting, live music, grape stomping, axe-throwing, bites from chef Andy Teixeira, and more. Kids under 15 attend free. Middletown, NewportVineyards.com
May 16-18: Commemorate the 250th anniversary of the Bristol Raids with events including the reenactment of the Burning of Bristol, sea shanties, tours of the tall ship Oliver Hazard Perry, and an evening concert with The Whelks. BHPSRI.org
May 3-4: Making its return to the stage for the first time since 2019, Swan Lake will be performed at The Vets. The Ballet RI production promises tradition, tech, and tutus in its reimagining of the classic Tchaikovsky ballet. Providence, BalletRI.org
May 11: Paint & Vino is the place to be for the Mother’s Day Tulips Glass Art painting class, an opportunity to craft your own design while enjoying a soda, beer, or mimosa with mom. Pawtucket, PaintAndVino.com
May 15: Whisky for Wildlife is a fundraiser for the Roger Williams Park Zoo where attendees enjoy a curated selection of pours with guidance from whisky mentor Irene Tan, along with great food, animal encounters, and more. Providence, RWPZoo.org
May 17-18: Enjoy the bounty of local aquaculture at the Newport Oyster and Chowder Festival , a free event showcasing the region’s oyster farms, plus exhibitors and live music from The Teledynes, The Ravers, and The Blue Light Bandits. Newport, BowensWharf.com
May 24-26: Gaspee Days heats up with the annual Arts & Crafts Festival , a family-friendly event with over 100 fine artisans, community groups, and dozens of vendors, food trucks, and live music. Warwick, Gaspee.com
May 26: Kick off the Food Trucks and Concerts season at Chase Farm with over a dozen food trucks, local beer and wine, and live music with Nolan Leite. Lincoln, Facebook: Food Trucks and Concerts - Chase Farm 2025
Photo courtesy of Bristol Historical and Preservation Society
Lunch
While many European cultures view lunch as the main meal of the day, many of us – especially in a post-pandemic world – have perfected the art of eating leftovers at our desk. In fact, finding a restaurant to rendezvous with friends or colleagues in the wake of working from home may feel like an overwhelming challenge. Our team is here to help! We’ve rounded up a statewide selection of noontime fare, from staple restaurants that have been around 50+ years, to those that are celebrating their first anniversary this month. With warmer weather on the horizon, it’s the perfect time to get out and enjoy your midday meal.
Lunch with a View: COAST GUARD HOUSE
Originally established as a station for the Coast Guard in the late 1800s, this restaurant has been a culinary destination since 1979. So swoonworthy with its prime waterfront location, even the pandemic couldn’t keep guests away. “We have a great view,” explains Bob Leonard, co-owner and manager, who shares that in the winter they maintain a steady stream of regulars while summer brings travelers from around the world. They are particularly proud of their locally harvested seafood, which makes it no surprise that their Lobster Roll is one of the most popular dishes year-round, made with chilled lobster salad, fresh herbs, citrus aioli, lettuce, and buttered brioche. This month, their outdoor dining is set to reopen where you, too, can experience the unrivaled view of Narragansett Bay as you feast on lobstah, soup, burgers, and more. Narragansett, TheCoastGuardHouse.com
Fancy Business Lunch: BELLINI
“Once you’ve gone to a Bellini or a Cipriani establishment, you fall in love,” says general manager Alex Pendergrass. Nestled in the heart of Providence’s Financial District, Bellini combines rustic elegance with authentic Italian recipes, carrying on the tradition of the owners’ greatgrandfather, Giuseppe Cipriani, creator of Harry’s Bar in Venice and inventor of the Bellini cocktail. Operating 365 days of the year, you never need to wonder if they’re open for lunch. “It’s a family-run business, and it really shows when you set foot into our restaurant,” Pendergrass continues. All of the bread is made fresh in-house, produce is brought in daily, and the desserts are thoughtfully crafted by their pastry team. From the light and airy dining space to the vibrant floral displays, it’s both luxe and approachable – and don’t forget to try the eponymous peach and prosecco drink (also in a nonalcoholic version). Providence, BelliniRestaurant.com
P hoto (top) courtesy of Coast Guard House, (bottom) by Jeff DiMeo
Cozy Catch-Up Lunch: FRANK & LAURIE’S
In just one year, Frank & Laurie’s has become a beloved staple on the East Side and gained notoriety for its neighborhood charm and homemade fare. The restaurant was born from a desire for a good lunch spot. “I’ve been a chef my whole life,” owner Eric Brown explains, “and my wife is a nine-to-fiver, so lunch had been ‘our thing’ when we lived in Chicago. After moving to Rhode Island, we asked a couple chefs where we should meet up for lunch, and they were like, ‘Let us know where you find it.’” When a space (where Rebelle used to be) became available, Brown seized the opportunity. “It’s a perfect spot – on the corner, lots of windows, lots of light all day long. We got lucky and, dare I say, the stars aligned for us.” With a crowd of all ages and backgrounds, it’s a testament to the fact that everyone was looking for this. The menu is inspired by Brown’s grandparents, featuring comfort foods with an elevated twist – deviled eggs, shredded carrot salad, biscuits and jam, and pancakes served until 3pm. Keep an eye out for their new take-out coffee and pastry window that’s set to open this month. Providence, FrankAndLauries.com
The Retro Lunch
Motor along on Route 44 to the state’s longestrunning carhop-service restaurant, A&W. Be sure to have cash handy, then park the car and turn on the headlights for service. Corn Dog Nuggets, Cheese Curds, Chicken Sliders, Double Cheeseburgers, Chili Cheese Fries, and more are on the menu, but don’t miss getting a signature root beer made fresh! Smithfield, AWRestaurants.com
by
Photography
Nick DelGiudice
The Meetup Spot: ALL FAVORITES CAFE
Located in Cranston, owners Emily and chef Berke Marye have noticed that All Favorites Cafe is a place for friends to meet up who haven’t connected lately. “It’s a central meeting point for people around the state, and I’m always surprised by the people who come in for lunch – travelers, people working from home, locals. Folks are realizing you don’t have to wait until dinner to go out for great food,” says Berke. After living on Block Island for years, the Marye family moved to Cranston, and it just made sense to open a breakfast and lunch spot where JP Spoonem’s had been for 40 years. “We realized we didn’t have to reinvent the wheel. [Breakfast/lunch] suited our life, our family, and gave us a feeling of community; lunch just feels communal,” Emily says. With the same menu served all day, you can have a burger for breakfast or an herbed goat cheese omelet for lunch. “The Cubano is a favorite, but we have so many regulars that they play the menu like a piano. There isn’t something on the menu that isn’t ordered.” With Berke’s Pantry opening, diners who love the chef’s pimento cheese, pickles, and other favorites will be able to bring them home for the family to enjoy. Cranston, AllFavoritesCafe.com
Photos courtesy of All Favorites Cafe
Hidden Gem for Crepes: CAFE WATER STREET
If you’re hankering for locally roasted coffee and a sweet or savory crepe, there’s no better place than Cafe Water Street. From Ham, Brie & Hot Honey – made with local Aquidneck honey – to their best-selling Nutella and Strawberry, the selection of crepes is wide and creative, not to mention you can build your own.
Open seven days a week in the summer, this staple in the heart of Warren’s Town Wharf is perfect for a quick stop or a casual meetup with friends. You’ll find a diverse crowd, from business commuters in the morning to high schoolers in the afternoon, and everything in between – even boat traffic! In more recent years, their neighboring restaurant, Chomp, rebuilt the patio that is shared with the cafe and transformed the scene from “nothing but shells” to an elevated stone patio that’s more than twice the size. According to owner John Valerio, “It was already a million dollar view, but now it’s even better.” Warren, CafeWaterStreet.com
Don’t let the fact they specialize in grilled cheese fool you – Scratch Kitchen & Catering takes their claim to fame to the next level with options like Duck Confit and Los Cubanos Locos. You’ll rethink everything you thought you knew about grilled cheese. And just like their name implies, everything is made from scratch. Their first-place cook-off awards for both chili and mac and cheese are evidence that you can taste the difference. Celebrating 10 years this May, they’ve perfected their lunches, making this a gem that locals love. While their space is small, their flavors are big. With wraps, salads, and soups – the Watermelon Peach Basil soup is a hit in the summer – and the option to turn any grilled cheese into a mac and cheese bowl, Scratch Kitchen & Catering offers the quintessential comfort lunch. Newport, ScratchNewport.com
Photography (top and bottom) by Nick DelGiudice, (middle) courtesy of Cafe Water Street
Pickles, Parking, and Classics: GREGG’S
This beloved local institution harkens a sense of nostalgia for many Rhode Islanders, and it holds a special place in the state’s dining culture. Since its debut in 1972 as a deli, generations have enjoyed Gregg’s Restaurant & Taverns’ classic American fare and welcoming service. This spot is especially perfect for dining on a tight schedule since the team is prepared for the business crowd. “They come in, know what they want, and we get it to the kitchen quickly so they can get back to work,” explains owner Rob Bacon. Most popular are their sandwiches and soup or salad combos, but their dinner entrees are also available in lunch-sized portions. It’s worthwhile, however, to save some room for one of their iconic desserts – from Boston Cream Pie to Hasbro Chocolate Peanut Butter Cake (a portion of proceeds are donated to Hasbro Children’s Hospital), you can’t go wrong. Bonus points for worry-free parking. East Providence, North Kingstown, Providence, Warwick, GreggsUSA.com
Southern Hospitality: DANTE’S KITCHEN
Known for its Southern-inspired dishes, Dante’s Kitchen offers a unique and inviting lunch experience that draws a variety of clientele, with transplants from the South feeling especially excited about homecooked fare that reminds them of home. The restaurant truly shines with its popular Fried Green Tomato BLT, gumbo, BBQ Pulled Pork Sandwich, and jambalaya – which, according to owner Lisa Altieri, “You pretty much can’t get anything better in the state.” For those looking for lighter options, you can opt for a salad with house-made dressing, such as an arugula topped with shrimp or fried chickpeas. The welcoming atmosphere, with outdoor seating available in the warmer months, makes it a perfect spot for a casual and enjoyable lunch. Fun fact: Dante’s is named for Altieri’s beloved pup, so this is also a dog-friendly restaurant, adding to its charm. East Greenwich, DantesKitchenRI.com
Photo (top) courtesy of Gregg’s, (bottom) courtesy of Dante’s Kitchen
EDITOR’S PICKS
Places and menu suggestions to whet your appetite for lunch and beyond:
NOTE: It’s always wise to check with each venue to ensure they are open prior to making plans, as operating hours may fluctuate with the season. Many eateries are open all weekend, closed one weekday.
The RhodyUniquelyLunch: MATUNUCK OYSTER BAR
For a one-of-a-kind dining experience that blends fresh, local ingredients with picturesque views overlooking saltwater ponds, Matunuck Oyster Bar is best in class. The restaurant’s focus on “pond to plate” dining ensures that seafood is sourced directly from nearby waters, including its own oyster farm. A standout feature is their creative sushi menu, which emphasizes fresh, local fish without the traditional sushi accompaniments, offering a lighter, yet flavorful option for lunch. The Yin-Yang roll, made up of hamachi, yellowfin tuna, sea urchin, Hackleback caviar, and miso eel sauce, is a fan favorite that highlights the restaurant’s unique approach to sushi. During the pandemic, they expanded their outdoor dining to include a patio and rooftop deck, providing one of the most unique dining environments in the area. “Estuaries don’t usually have restaurants on them,” says owner Perry Raso. This setting, combined with a focus on fresh, simple seafood, makes Matunuck Oyster Bar a popular year-round destination. Wakefield, RhodyOysters.com
by
Photography
Nick DelGiudice
“It is no surprise that Stephen exceeded my expectations on the recent sale of my investment property. Stephen is great to work with and I often looked to him for his recommendations given the extensive knowledge he has gained as a trusted real estate professional.
When it came time for negotiating with the prospect, it was a seamless and painless process which resulted quite favorably for me. I look forward to working with Stephen on my next transaction and would certainly recommend him for either personal or business related transactions.”
-PAST SELLER
Just Sold in Johnston
1 Clemence Lane | Sold for $575,000 I recently helped my clients sell this charming threebed home for well over asking price, with captivating marketing and proven sales strategies. Curious what your home could sell for? Let’s chat today!
Burgers
ARE FOREVER
Burgers are that perfect food that transcends definition, satisfying for lunch or dinner, delicious whether wrapped in paper or on an artisanal bun, handheld or knife-and-forked. Here are best bets for making a meal out of the ubiquitous American classic.
BY PATTY J
BLACKIE’S
The BYOB (in this case meaning “build your own burger”) menu at this well-liked eatery is outstanding. With four different patties (including a veggie), more than 10 cheeses, six breads, and dozens of other options to choose from, the possibilities are endless. Do yourself a favor and make burger night a new tradition. Smithfield, EatAtBlackies.com
CRAZY BURGER CAFE & JUICE BAR
This colorful coastal eatery has been attracting locals, URI students, and even visiting celebrities since 1995. Favorites include their Plain and Simple, which you can customize with add-ons; the classic Moo Moo Melt; and the Loco, made of beef, black beans, and cheddar, grilled with avocado in a tortilla and salsa on the side. Narragansett, CrazyBurger.com
CHOMP KITCHEN & DRINKS
If you live for an incredible burger, you’re probably already well acquainted with Chomp. With a new burger joint opening soon in Newport, this multi-location mainstay serves up a juicy selection of traditional offerings (you can’t lose with the House Burger) and newfangled twists like the Crab Rangoon with duck sauce and fried wonton. Providence & Warren, ChompRI.com
THE EAST END
This Wickenden Street gem boasts a charming back patio, intriguing cocktail menu, and a delightful house burger with Cabot cheddar and a garlic balsamic aioli – or try the Crunch Wrap, with a black bean and barley veggie patty. A late-night menu of hearty snacks includes handhelds for all tastes. Providence, TheEastEndPVD.com
Coming Soon: Bristol’s Own Brasserie
Good things come to those who wait and such is the case with The Franklin , the anticipated patisserie, cocktail bar, and restaurant opening soon on its namesake Bristol street. Brought to you by Groundswell Guild, patrons can expect the same level of detail in everything from serveware to surroundings to a sumptuous menu. At press time, look for a possible late-May opening. 195 Franklin Street, Bristol
THE LOCAL
If it’s a sports bar you’re seeking, Patriots fans rejoice: this spot has plenty of TVs, great service, and a pub menu with a house burger and fries that is sure to please. Go at night to catch the big game over a brew, or take the kiddos during the day for a more family-friendly vibe. East Providence, TheLocalRI.com
PORTSIDE TAVERN
Every time I walk by this sweet restaurant on Thames, it looks like the customers inside are having the best time – quite possibly because they’re digging into a Portside Burger with a short rib-chuck patty and candied cherrywood bacon. Their scrumptious veggie burger certainly had me rejoicing – trust me, you won’t miss the meat. Bristol, PortsideTavern.com
POUR JUDGMENT
Add this non-touristy bar and grill on lower Broadway to your summer itinerary. It’s a no-frills, fun-tastic eatery where City by the Sea residents go for phenomenal burgers, fries, and beers on tap, plus melts, po’boys, burritos, BLTs, and other unfussy handheld fare. Newport, PourJudgementNewportRI.com
Blackie’s
Chomp Kitchen
The Shanty
Photos courtesy of respective restaurants
Fine Dining
Sampling the work of celebrated chefs doesn’t need to be fancy, cost a lot, or require a plane ticket. If you’re a foodie living in the Ocean State, by now you’ve likely heard the news about Rhody’s own James Beard Foundation Award® semifinalists, announced in January. This year marks the 35th anniversary of the prestigious awards, which recognize exceptional talent in the culinary and food media industries. Key components of the designation include creating a culture where all can thrive and demonstrating commitment to equality and sustainability. Nominees will be announced on April 2 (just after this magazine is off to the press), and winners will be announced at the James Beard Restaurant and Chef Awards ceremony on June 16 at the Lyric Opera of Chicago. Semifinalists are recognized across 25 categories, and we’re proud to have eight among that list.
Oberlin:
Outstanding Restaurant, Providence Persimmon:
Outstanding Hospitality, Providence
Robert Andreozzi: Best Chef: Northeast - Pizza Marvin, Providence
Subat Dilmurat: Best Chef: Northeast - Jahunger, Providence
Sky Haneul Kim: Best Chef: Northeast - Gift Horse, Providence
Nikhil Naiker: Emerging Chef - NIMKI (inside Courtland Club), Providence
Nick Rabar: Best Chef: Northeast - Honeybird Kitchen & Cocktails, East Providence
Derek Wagner: Best Chef: Northeast - Nicks on Broadway, Providence
THE SHANTY
This darling casual restaurant on Post Road is popular for brunch, but you can’t miss their dinner menu of classic American fare. Of course, it includes a burger, and it’s a doozie: the Big Ol’ Burger is a half-pound of angus beef topped with special sauce, Cabot cheddar, lettuce, pickles, grilled onions, and tomato on a brioche bun. Yum. Warwick, TheShantyRI.com
COMING SOON:
HIGH MOTOR NEIGHBORHOOD BAR & GRILL, Pawtucket, HighMotorGrille.com
HOME & STYLE
Home | Style | Shop | Influencer
The Suite Life
A reimagined layout and spa-like elements transform a bedroom into a sanctuary
By Elyse Major
hen Matt McDermott and Dillon Jones moved to Providence from New York City after their wedding in 2021, they were drawn to a 1927 Colonial-style home nestled in a Wayland Square enclave on the East Side. “It checked every box,” begins McDermott, of the five-bedroom, two-and-a-half bath property. “We moved from New York because we wanted a different pace of life, but we weren’t ready to give up city living entirely. Providence gives us the perfect mix of urban energy and New England charm.”
Soon after taking ownership, the pair immediately saw the potential in reimagining the main bedroom into a primary suite, a design term used to describe a large main bedroom with an en-suite private bathroom. These tranquil spaces are often compared to home sanctuaries, featuring the elements of a boutique hotel and spa. McDermott and Jones enlisted Warwick-based RIKB Design Build to bring modern functionality and elegance without sacrificing any architectural charm.
“Updating the home wasn’t about reinventing it, it was about bringing forward the history while making it more functional for how we live today,” says Jones. “Beyond aesthetics, our approach to home design reflects the lifestyle of living in Rhode Island. Like Providence itself, where historic brownstones sit next to contemporary art galleries, our home is about balance – respecting tradition while embracing modernity, feeling rooted yet effortlessly livable,” adds McDermott.
Bathroom walls were kept bright and neutral, allowing the green tile and natural light to be the focus. Wooden decorative accents and greenery further reinforce the organic, spa-like aesthetic.
The transformation to primary suite started with a redesign to enhance the flow between bedroom, bathroom, and closet. To create a wellness retreat atmosphere, a freestanding soaking tub was installed between two windows to take advantage of sunlight and cross-breezes; a walk-in shower – outfitted in glossy jade-colored tile – features black framed glass doors that connect with the slate-looking tile flooring. “Thoughtful
Lush green tile arranged in a herringbone pattern, brings a sense of movement and texture, playing beautifully with the natural light
HOME & STYLE
“Providence gives us the perfect mix of urban energy and New England charm”
details, like the brass fixtures and integrated lighting along the tile wall, bring warmth and depth, creating a bathroom that feels both luxurious and inviting,” says McDermott.
The dressing area boasts custom cabinetry with deep drawers and shelving in a muted sage green, all accented by brass hardware that echoes design features found throughout the rest of the home. Among the prized elements are the original hardwood flooring and a small window seat. Says Jones, “It’s not just about the design; it’s about how the home works for us. The primary suite redesign was a game-changer; it allows us to start and end each day in a space that feels both functional and beautiful.”
Get Rhody Style
Ideas and resources for making the most of living in the Ocean State.
Local Accents
Instead of an overt beach house look, the homeowners leaned into deep greens, crisp whites, and vintage-inspired decor for refined coastal and historical influences. They favor incorporating natural materials like wood, stone, and brass to reflect the classic New England aesthetic, and for arts and accents, turned to nearby antique stores and artists to incorporate local craftsmanship into their home.
City Living
“Our mornings often start at Madrid European Bakery and Patisserie, a small cafe in Wayland Square where we grab coffee and pastries before starting the day. We love stopping by Books on the Square, an independent bookstore that’s been around for over 30 years, to browse for a weekend read. For dinner, Red Stripe is an easy go-to for something casual but delicious, while Palo at the bottom of College Hill is one of our favorite spots for a night out. And when we feel like venturing a little further, Oberlin and Gift Horse downtown never disappoint,” says the couple.
Design DNA
“This project highlights the importance of blending form and function, the challenges of working with a historic home, and the joy of bringing a homeowner’s vision to life,” says Kingsley Catalucci, design consultant at RIKB Design Build, a family-owned full-service residential remodeler. Learn more at RIKB.com.
Your garage, your way. From cabinets to flooring, and everything in-between—we provide expert, one-of-a-kind garage organization solutions designed around your space, your hobbies and your life. Get inspired at InspiredClosetsRI.com
Derby Day Style
Get ready for the most fashionable two minutes in May
By Ashley Erling
Two minutes may not seem like an occasion to dress up, but the Kentucky Derby begs to differ. Held in Louisville at Churchill Downs on the first Saturday of May, it’s the first leg of the Triple Crown, and followed by a festival spanning two weeks. However, it isn’t just a horse race; it’s a runway for the most fabulous fashion imaginable. The event has a dress code that encourages upscale attire of dresses and suits, and over the years, statement-making styles
have proven to be as iconic as the race itself, especially when it comes to headwear.
Everett Hoag is a Providence-area costume designer and milliner, with decades of experience in fashion, special events, and performance arts. “Design is personal,” says Hoag, “a delicate dance between imagination and practicality.” His creations are crafted to be as unique and spirited as the people who wear them, finding inspiration in the unexpected: vintage textiles, a particularly striking silk flower, blooming gardens, or even
the architectural lines of an art deco building. “The magic happens when I learn the wearer’s personal style, the vibe they want to project for their fête, and, of course, their outfit. A little whimsy goes a long way, too!” he adds.
So, what is the process to have a bespoke piece made for you? Start with a consultation to discuss your vision, then move into selecting materials and sketching designs. Think of it as a couture experience for your head. Whether classic, avant-garde, or something delightfully
Photo courtesy of The Mayfield Group Public Relations
Gathered around the screen to watch the race at Weekapaug Inn
in between, Hoag loves the challenge of creating something that really expresses a client’s individuality through this collaborative journey. “Sometimes it’s a clear vision; other times customers just want something extraordinary,” says Hoag, who helps translate those dreams into a wearable work of art through a blend of inspiration, intuition, and a touch of madcap creativity.
Wondering where you can find a topper of your own? Hoag recommends exploring antique shops, calling out Providence’s Wickenden Street
and the charming boutiques in downtown Bristol for vintage treasures. For truly unique finds, he advises checking out artisan markets and craft fairs. For fabrics and trimmings, he says Lorraine Fabrics on Mineral Spring Avenue is a treasure trove. And, of course, supporting your local milliners and designers - like Hoag (EverettHoag. com) or Geraldine Purcell, The Dapper Flapper, available at Tiffany Peay Jewerly, Tiverton, and The Church Palace, Warren – is always a fantastic way to secure one-of-a-kind pieces.
Places to Run for the Roses Derby Day events around the state to watch and be watched. Visit sites for tickets and details.
Brass Monkey, Providence BrassMonkeyRI.com
Harbor Lights, Warwick HarborLightsRI.com
Linden Place, Bristol LindenPlace.org
Premier Ballroom, Foxwoods OceanChamber.org
Providence G, Providence RooftopAtTheG.com
The Vanderbilt, Newport AubergeResorts.com
Weekapaug Inn, Westerly WeekapaugInn.com
Prep Central
For 15 years, Vineyard Vines has partnered with the Kentucky Derby to serve as the Official Style of the Kentucky Derby, celebrating race day with bold prints, bright colors, and classic designs. They even release a style guide each year with a trend forecast to help spark your vision. You can shop both the men’s and women’s capsule collections for styles at the track and beyond. Garden City, Cranston & Brick Market Place, Newport. VineyardVines.com
Ashley Erling reporting on Derby Day at Linden Place, Bristol
Like Mother, Like Daughter
For these entrepreneurs, passion and dedication is in their shared DNA
By Emily Homonoff and Robin Kall
Rhode Island is home to a selection of mother-daughter businesses, each built on shared passion and creativity. For this Mother’s Day, we’re focusing on three sets of creative pairs: gourmet treat producers in Pawtucket, purveyors of home accents in a Newport boutique, and jewelry-makers in North Kingstown.
DIVA’S DIPS: SANDRA AND CARISSA MEEKINS
If you’re craving something decadent and delicious, look no further than Diva’s Dips. Sandra Meekins, a retired Providence school teacher, and Carissa, a medical lab scientist, turned Sandra’s signature holiday gifting passion into a full-time business in 2020 and never looked back. When asked what their favorite part of working together is, the answer
is simple: “The extra time we get to share as mother and daughter. The laughs, cries, frustrations…it’s all worth it because we do it together. We have such great respect for what each other brings to our business. We are each other’s biggest cheerleaders!” says Sandra. For any family members looking to go into business, this team recommends leaving everything at the office, which in this case is their storefront at Hope Artiste Village. “What happens at work stays there. It’s very hard to do, but every small business owner needs that separation from work. We try not to talk about work things unless it is that dedicated time to do so,” says Carissa. The women also value communication and an understanding that challenges do happen, and above all else, the sweetness of their bond. Pawtucket, DivasDips.com
Diva’s Dips
Photography by Emily Homonoff for Hey Rhody Media Co.
LITTLE CHATEAU: JACKIE AND CHRISSY HARRINGTON
At Little Chateau, Jackie and Chrissy Harrington have curated the perfect selection of home goods and gifts to help patrons create their own personal paradises. Armed with a strong sense of style and a background in retail, both mother and daughter always dreamt of having their own shop. In 2020, Chrissy launched her eponymous blog and after gaining a robust following, a physical storefront seemed like a logical next step. Currently in the midst of expanding, it looks like their hunch served them well.
This store was built on an “unwavering mutual respect and a deep understanding of each other’s strengths,” Jackie begins. “We couldn’t imagine working with anyone else. There was no question or hesitation to start a business together.” Jackie and Chrissy share a bubbly energy between them that’s contagious. “We just have so much fun. Even on the slowest day, we are making each other laugh or putting on our favorite song and dancing around the store.” Their biggest piece of advice is to “focus on your goals and stay true to your vision.” Newport, LittleChateau.co
COASTAL CUTE: JEN AND VIVI MENDOZA
You can never be too young to start pursuing your dreams and Coastal Cute is a shining example of just that. Mom Jen has always had an entrepreneurial spirit and wanted to pass that on to 10-year-old Vivi. “As a feminist and mother, I really want to empower Vivi and increase her self-confidence. I felt like it would be an amazing experience for us to do together and learn something as we went along!” But their road to jewelry design isn’t your typical one. Continues Jen, “I am a trained dancer and have a background in physical fitness, and Vivi is 10, so we don’t have what you would consider traditional experience as jeweler artisans.” The joy of making hypoallergenic, lightweight, fashionable earrings from polymer clay led the pair to launch their own business this past July. Pieces can be purchased on their website and at Harbor View Artisans in Wickford.
“Making jewelry has been a form of self-care that we can do together. We get to unwind, bond, listen to music, and hear about each other’s day,” says Jen. As a new business, everything is a learning curve and they handle it as a team. North Kingstown, CoastalCute.square.site
Photography by Emily Homonoff for Hey Rhody Media Co.
Meet Kayley McCabe
From her Little Compton cottage, a trained chef creates culinary masterpieces
By Elyse Major
McCabe’s “eat beautifully” aesthetic illustrated in styling this petal-adorned confection
You divide your time between a few states. What do you love most about Rhode Island?
I live in a little 1950s summer cottage near the shore in Little Compton with my partner. I love the ease of life in the warm months, the rhythms and routine wrapped up in beach walks, farmers markets, and lots of time in the kitchen. I love the chirping of the spring peepers, the sound of the waves continually crashing in the distance, and the sight of our ever-growing pile of oyster shells just off the backyard deck. The seclusion of our life here always holds such an attraction for me.
by
Photography
and courtesy of Kayley McCabe
What goes into a typical photoshoot session for you?
The creative freedom I find in my work holds the draw for me. I don’t always plan my shoots in heavy detail because I enjoy the process of being led from one thing that feels good to the next, ultimately resulting in a final shot that looks like what it wanted to be, rather than my own predetermined notion. I always end up with something different or better than what I had originally envisioned.
You have developed a set of “presets” for photographers. Please explain. My preset collection was developed for the desktop to use with Adobe Photoshop Lightroom. The presets give users the ability to add feeling and atmosphere to their own photos. These presets are based on the seasons and the way each one affects the light and color through the day.
What are some go-to meals around the McCabe table?
Our meals tend to be protein-centric, and often
hold some European or Middle Eastern influence. Depending on the day – and my energy levels and interest – you may find a meal of eight different dishes incorporating local produce, dairy, and meats, or simply a grilled ribeye and a jug of watermelon juice.
Where do you like to dine out?
Little Moss [in nearby Dartmouth, MA] is a staple for a nice date night outing; their dishes are fresh, artfully prepared, and always feature locally sourced ingredients. In Newport, Bar ‘Cino is a favorite for lunch – try the branzino – and
Clark Cookhouse for brunch; the atmosphere is stellar and the oyster selection is always on point.
What Rhody harvests do you most look forward to?
We live by a local farm that grows the most beautiful things – pink celery, delicate and colorful ginger root, and celeriac – that we watch being harvested right next door to our home. The availability of fresh seafood is unmatched. We are never lacking for beautiful oysters and locally caught fish. Learn more at KayleyMcCabe.com and on Instagram at @thekitchenmccabe.
Photography by and courtesy of Kayley McCabe
Rethinking pie with steak and mushroom filling
Updating a blueberry pie with custard and crumbles
TUESDAY-FRIDAY: 10AM-6PM | SATURDAY: 10AM-4PM ON
Microneedling:
Fine lines, uneven texture, and dull skin don’t have to be a part of your story. Microneedling is a non-invasive treatment that stimulates your skin’s natural ability to rejuvenate, increasing collagen and restoring a youthful glow.
• Reduces fine lines & wrinkles
• Firms & tightens skin
• Fades acne scars & sun damage
• Minimizes pores for a smoother complexion
NASKETUCKET
PRESTON
SALTWATER
Beer, Wine Rhody
We believe nothing connects people like sharing a great beer or a delicious bite. Take refuge from the daily hustles of life in our historic taproom or our beautiful beer garden. 334 Knight Street, Warwick. (401) 744-0415, ApponaugBrewing.com
RI’s largest craft brewery serves up small-batch beers and hard seltzers in three RI locations. Visit TheGuildRI.com for PVD, Warren & Pawtucket unique offerings.
The contemporary barn located on 50 acres of farm land in North Stonington is a nod to the agricultural heritage of the town. Situated on the edge of a hill highlighting sprawling views of vines, forest, & wildlife. KingdomOfTheHawk.com.
Howdy! Moniker is a lagerloving, award-winning brewery with a massive beer garden in Providence. Come for the beers, stay for the sunshine and vibes. 432 W Fountain St, Providence. (401) 648-0150, MonikerBrewery.com
Enjoy a full lineup of artisan craft beer, cocktails & spirits. Relax inside our family-friendly taproom with a board game, or enjoy the sunshine at our pet friendly outdoor beer garden. Wood burning pizza oven on site. 65 Canal Street, Westerly. 401.596.4151, GreySailBrewing.com.
At Jonathan Edwards Winery, enjoy award winning wine in a relaxed picturesque setting. Open daily, year round. Shop wine and event tickets online at JEdwardsWinery.com. 74 Chester Maine Road, North Stonington, CT, (860) 215-3725.
LANGWORTHY INN & WINERY
The Langworthy Inn & Winery, a 7-bedroom B&B and Winery, located at 308 Shore Rd in Westerly RI just minutes from beaches, restaurants & shops in the Weekapaug, Watch Hill & Misquamicut areas. Visit this gem of the SE New England’s vineyards & wineries for a wine tasting, weekend getaway or private event. langworthyinn.com
A charming, small-batch boutique vineyard serving guests in a beautifully restored barn and inviting outdoor patio that features live music and a variety of food options. 237 New Boston Rd. Fairhaven, MA PeaceLoveVino.net.
& Spirits Trail
RIDGE VINEYARD
Located in historic Preston, Connecticut, Preston Ridge Vineyard is at the peak of a ridge providing breathtaking views of the Connecticut countryside. 100 Miller Rd., Preston, CT; PrestonRidgeVineyard.com
Pawtucket’s award winning Rhodium gins & vodkas feature flavors built from fresh, farmed & foraged ingredients. Newly relocated. Tasting Flights & Cocktails. 40 Bayley Street, Pawtucket, RhodeIslandSpirits.com
New England’s most awarded distillery offers craft cocktails using 100% house-made ingredients, flights, beer, sangria, mocktails and more in a unique industrial-meetsspeakeasy vibe. 1425 Kingstown Road, South Kingstown. 401-2844006, DrinkSOL.com.
Tapped Apple Cidery & Winery turning locally sourced apples into a variety of handcrafted hard ciders and wines. 37 High Street, Westerly. TappedApple.com.
REJECTS BEER CO.
Host your wedding welcome party, birthday bash, or private event at Rejects Beer Co. Waterfront views, epic sunsets, and the best craft brews around. 124 Aquidneck Avenue, Middletown. 401-6198200 RejectsBeer.com.
Located in an impeccably restored WWII-era airplane hangar, the tasting room overlooks acres of vineyard and a preserved grass landing strip from the 1930s. 349 Elm St., Stonington, CT. SaltwaterFarmVineyard.com.
STONINGTON VINEYARDS
Stonington Vineyards is a boutique farm winery located on the CT Wine Trail, open 7 days a week, 11am–5pm, Saturdays 11am–7pm, June–September. 523 Taugwonk Rd., Stonington, CT. StoningtonVineyards.com.
Under New Ownership!
Located in our authentic, New England-style post and beam barn, we at Tilted Barn Brewery are proud to be Rhode Island’s first farm brewery. One Hemsley Pl., Exeter. TiltedBarnBrewery.com
Sherri &
Mello
FEATURE
Right on Track
Not even a pandemic could derail a vision to transform a historic train station into a food hall with seven delicious stops
By Emily Olson
For those familiar with the mixed-use, pedestrian-friendly area around Union Station, it may be difficult to imagine it before former Mayor Buddy Cianci’s revitalization, when it was a neglected urban wasteland, crisscrossed with railroad tracks and marked by dilapidated buildings. But it wasn’t always that way. In the late 1800s and early 1900s, Providence was a commercial and cultural center, with Union Station as its hub. Fourteen railway tracks either served or passed through the train station, securing the city’s status as a key transit area that linked Providence to Boston, New York, and beyond. It’s this history that Christopher Marsella, president of Marsella Development and one of the owners of Track 15 – located in Union Station – paid homage to in naming the new food hall.
The interior of Track 15 pays homage to the building’s origin as a major transportation hub dating back to 1898
Marsella Development, when it was under the direction of Christopher’s father, Romolo, purchased Union Station in 1986 with a dream to turn it into a mixed-use building.
“Union Station was the epicenter of downtown through the ‘90s and early 2000s,” says the younger Marsella. “But then the area started to slip. Restaurants weren’t keeping up, infrastructure wasn’t being maintained, and things generally looked ragged. That’s when we had a morsel of an idea.”
That initial spark of an idea, revitalizing Union Station with a food hall, became a serious pursuit in 2019. “Then COVID hit,” he says ruefully, echoing so many others whose dreams were derailed due to the pandemic. But the delay was brief, and in April 2021, plans for the food hall were back on track.
“We spent about two years eating our way through Rhode Island,” says Marsella of his
search for the perfect merchants to fit the seven slots in the 18,000-square-foot food hall.
“We went to 200 different restaurants with a goal of listening, learning, and meeting chefs. We knew space was limited, so we took our time to find the right mix of food options.”
The food hall’s original design allowed for additional restaurants, but as the design evolved, Marsella decided that more restaurants didn’t make sense for the space. “Our intent was to make the food hall look like it had always been there,” says Marsella. That means not only respecting the bones of the building, but also preserving its historic architectural details.
“There’s no way we could have recreated the beautiful architectural elements they built in 1898,” he says. “The architecture led our entire vision and design choices, from the floor color to the tile choices to the mill work. We really tried to evoke the early 20th century.”
And the food hall still feels a bit like a train station. Electronic menus at the seven different restaurants are flipper-board style to look like arrival and departure information. Visitors can view the offerings and choose a restaurant, order their food, and then head to the central Track 15-managed bar for a drink before finding a place to sit at one of nearly 300 seats or 100 outside. A text message lets diners know their food is ready, and it’s served cafeteria-style, on a tray, but with silverware and china rather than paper and plastic. “It’s important to us that we don’t generate a lot of trash,” Marsella says. Each restaurant has its own kitchen, but they all share a dishwashing area. “When patrons are done with their meal, Track 15 staff clear and wash the dishes, then redistribute them to the restaurants. We want our merchants to focus on the food, and we’re happy to focus on everything else.”
Local spirits on tap at the Track 15 bar
Rail Yard tables add to the train station aesthetic
Photos by Angel Tucker, courtesy of Track 15
Monica and Nick Gillespie, owners of Dune Brothers, say they’re excited to be part of something that’s bringing some energy and foot-traffic to downtown. “Business has been booming,” Monica says as she and Nick close out their first week in operation at Track 15. “Because there’s diverse food served at diverse price points, there’s something for everyone.”
This is Dune Brothers’ fourth restaurant and fifth location if you count its wholesale operation in Warwick, and the couple aims to do something different with their little slice of the food hall. “We have a beautiful raw bar that’s customer facing,” says Nick. “It has three types of Rhode Island oysters, littlenecks handdug by our own clammer, and whole chilled lobsters.” They also offer ceviches and crudo that are unique to this location. Although the idea of a raw bar may sound upscale, the couple says that Track 15 is all about cultivating an approachable, accessible vibe.
The Gillespies also applaud Marsella’s decision to not only choose restaurants that play well off of each other, but also restaurant owners who play well together. “The relationship between vendors is great,” says Nick. “We know a lot of them personally and they make great food. That’s why we wanted to be part of this.” Monica echoes his sentiment, saying, “We feel privileged to be among people we respect. When we go out to eat, we’d choose any of these restaurants.”
That respect is mutual, says Alp Gumuscu, who, with his wife, Tarci-Lee Galarza, brings Middle Eastern flavors to Track 15 through their restaurant, Tolia. Unlike the other six
eateries, Tolia is a brand-new concept, making the food hall its first home. “This is the best way to start a restaurant,” Gumuscu says. “I’m neighbors with great chefs and I can learn from their experience. When they ask questions, I start to see how their minds work.”
Gumuscu is also a passionate storyteller. “Let me tell you what happened.” He settled into his tale as he peeled turnips for the next day’s lunch rush. “Tarci and I are both chefs, and we worked in fine dining. She was my sous chef. We developed a friendship. Then a partnership. Then that partnership became a marriage,” he says with pride. The pair were
Dune Brothers’ approachable raw bar concept
Photo (L) courtey of Dune Brothers, (R) by Angel Tucker, courtesy of Track 15
Middle Eastern dishes from Tolia
All Aboard
Track 15 brings together seven standout restaurants, each offering a distinct
reflects the diverse culinary landscape of Rhode Island. Here’s a look at the chefs and concepts shaping this vibrant food hall.
DOLORES
Mother-and-son chefs Maria and Joaquin Meza’s culinary concept is rooted in foods from Mixteca, a region in southern Mexico. The restaurant’s outstanding feature is its homemade tortillas, made daily from freshly ground imported maiz.
DUNE BROTHERS
Dune Brothers is a seafood restaurant owned by husband-and-wife team Nicholas and Monica Gillespie. It honors New England coastal culture with its pier-to-plate approach to the traditional seafood shack.
GIUSTO PVD
Brothers Kevin (who earned a James Beard nomination for Outstanding Hospitality for their Newport restaurant) and Brian O’Donnell bring a selfproclaimed “freestyle Italian” approach to classics, cooking up comforting foods with an expected twist.
LITTLE CHASKA
Sanjiv and Vandana Dhar’s journey began with Kabob and Curry on Thayer Street. Now they add Little Chaska to their family of restaurants, all honoring India’s regional diversity by cooking up traditional and modern Indian cuisine.
MOTHER PIZZERIA
Another eatery that stems from Newport’s Giusto, the base of their pizza is a sourdough, created by owners Kevin O’Donnell, Lauren Schaefer, and Kyle Stamps, from a cherished starter dubbed “mother.”
THERE, THERE.
Chef Brandon Teachout, whose first brick-and-mortar is on the West End, agonizes over every culinary detail in order to deliver to his customers a no-frills burger joint experience that is unmatched.
TOLIA
Husband-and-wife duo Alp Gumuscu and Tarci-Lee Galarza serve up food inspired by the ancient region of Anatolia in Turkey. The couple aims to craft not just delicious meals, but unforgettable experiences.
MORE THAN A HOTEL!
part of Marsella’s 200-chef tour. “I gave him a 12-course tasting, and by the namoura course – a semolina cake – we were hired,” says Gumuscu. “All the stars came together.”
Even Tolia’s menu is a story. “Our restaurant is named after the Anatolia region of Turkey,” he shares. “That name comes from the ancient Greeks. The region is so old, and the food we cook, like kibbeh [savory meatballs], goes back 3,000 years, but people are still eating it.”
Sharing his culture with others is important to Gumuscu. “The Anatolia region was along major trade routes, like the Silk Road,” he explains. “It was a crossroad for different cultures like the ancient Greeks, the Byzantines, Arabs, and Turks. Layer by layer, over centuries, the different cultures shaped the area’s cuisine. Sharing that with others is the most exciting thing for me.”
After his first week at Track 15, Alp says
reception has been wonderful. “I’ve already had a Turkish customer come in twice,” he says. “After he finished his lunch, he said it reminded him of being in Istanbul. That makes me so happy.”
Marsella says that the food hall is doing exactly what he hoped it would for the community. “People have been overwhelmed by the quality of the chefs and their food,” he says. “And it’s been really fun to watch people’s reactions as they walk in and see Union Station transformed.”
Photo by Angel Tucker, courtesy of Track 15
“Tolia” is named after the Antolia region of Turkey
FOOD & DRINK
In the Kitchen | Stuffie Legacy | New Dining | Recipe
Hot off the Press
Wickford’s new nightlife spot for elevated eats and espresso martinis was meant to be
By Jenny C. Shand
It was fate that brought executive chef Ian Shukis to Press, Wickford’s new culinary destination for New England fare. At least, that’s how co-owners Jared Rippert and Elise Walsh describe their first encounter with him.
“Jared wanted to go to Mystic,” Walsh explains, “which is not somewhere we go often, but Jared had one particular place in mind. We drove down to Connecticut only to find out the restaurant was closed. We chose another spot nearby and sat at the bar, next to Ian. We started talking to him about what we were up to, and it turns out he had graduated from the Culinary Institute of America (CIA), had a great background, and was just coming out of New York – he was the final piece to the puzzle.”
When Rippert and Walsh first envisioned Press, they saw it as part cafe, part retail space where Walsh could highlight one of her hobbies, the letter press. Walsh owns several cast iron letterpress printing machines, like the Golding Pearl and Chandler & Price, which is where the name “Press” originated. After listening to the people of Wickford, however, they realized what the community needed was a new date spot – a place to liven up the nightlife scene, a restaurant with a refined menu –so their vision changed, and with it, further renovations: they needed to include a kitchen, obtain a liquor license, and find an executive chef.
Chef Ian Shukis
New England-inspired dining
Photos courtesy of Press
Shukis was drawn to Rippert and Walsh because of the thoughtful questions they asked and their pure-hearted motivation. “It was clear they were interested in making great food for people, focusing on the best quality rather than just the highest number of people through the doors, and that really resonated with me,” Shukis says.
At the time the trio met, Shukis was living in his home state of Connecticut. “My life has been crazy, like everyone else’s since the pandemic,” he begins. “I’ve worked in a lot of different states, at a lot of different restaurants. As a New Englander, I grew up with the farm-to-table movement, so it’s imprinted on me. The CIA is rooted in French cooking. The chefs I’ve worked with have had a slant for Italian or European techniques. I’ve also worked with Caribbean styles, and honestly, it’s been a melting pot of culinary influence. Each opportunity I’ve had led to growth and advancement, so it’s been a nice journey, not a chaotic one.”
Drawing from Shukis’ background, it felt natural for Press to move into the genre of new American cuisine, blending the best of different cultures while remaining truly New England. “The goal is to be as authentic as possible, but rooted in something that leaves a food memory,” says Shukis.
MAKING A DIFFERENCE, ONE SANDWICH AT A TIME
Providence Vegan Deli is on a quest to feed the community and RI FOOD FIGHTS is supporting the cause
On the wall of Providence Vegan Deli on Hope Street, owner Rich Gaccione has a sign posted offering no-questions-asked sandwiches on the house, with tearable meal tickets letting customers discretely take him up on the offer. It’s Gaccione’s way of paying it forward and doing his part to help those who are in need of a meal, for any reason.
In a landscape where hunger is a growing problem for many households, Gaccione’s efforts make an impact, and in a way that lets those in need of help preserve their dignity. The free sandwich program is possible thanks to the generosity of supporters and customers keeping it afloat.
Jim Nellis, founder of RI FOOD FIGHTS, met Gaccione during the 10th Annual #BestSandwichRI Showdown. After learning of his initiative to feed the hungry, he shares, “Rich is a good dude doing great things and I thought I could help.” Nellis, who is known in the community for his philanthropy work with RI FOOD FIGHTS, set up a GoFundMe at HungryRI.com to raise money to help offset the cost of the food given to those in need. Folks are encouraged to donate any amount. Everything helps the cause. Nellis is also donating $10 of every VEG OUT RI Passport purchased to the effort. VEG OUT RI is the BIGGEST celebration of the BEST plant-based cuisine in RI and runs the entire month of September.
Founded in 2011, RI FOOD FIGHTS is an event-based social media marketing
company focused on the food and beverage community in Rhode Island. Last year alone, RI FOOD FIGHTS partnered with 384 restaurants, coffee shops, and breweries across the state.
They not only unite the statewide community around their monthly “Best of” competitions, but also give back. Past fundraisers include raising money to send the Central Falls High School chess team to nationals (which Alec Baldwin notably donated to); sponsoring the RI Feeds Our Heroes GoFundMe with Providence Bagels and Ampersand Creative, which donated $30,000 worth of gift cards to frontline workers during COVID; and donating two passports for a year’s worth of events to non-profit fundraisers and raffles at least twice a month.
Whether making a direct donation through the GoFundMe at HungryRI.com or purchasing a VEG OUT passport, anyone can help Gaccione on his quest to feed those in need, one sandwich at a time.
PHOTO “COURTESY OF PROVIDENCE JOURNAL”
GoFundMe
Press opened in December of 2024, featuring brunch and dinner. From Raspberry Honeycomb Tartines – with herbed whipped ricotta, raspberry preserves, honeycomb, sunflower seeds, and sage – to Mushroom Risotto, the menu is full of mouth-watering comfort foods that are intentionally plated, right down to the flakes of sea salt. “I see a lot of menus that are challenging, but I wanted some familiarity,” Shukis says. “Our goal is to help guests relax. We could get down to the science of it, the molecular gastronomy, but I didn’t want it to get so complex that the comfort gets lost.”
The bar and coffee menus were also designed with equally thoughtful detail, down to the “snacking bacon” that comes with the Bloody Mary. “I had too much time to think about the cocktails while waiting on the red
tape,” Rippert says with a laugh. “We wanted to take classics and elevate them.” Case in point: their Espresso Martini. Each one is made with real espresso, fresh to order. “It’s chilled so it doesn’t melt the other ingredients,” Rippert explains. They use a potato vodka for taste and consistency, an Italian coffee liqueur – “I tried all of them, and Borghetti is the best,” he assures – and a homemade Demerara syrup, topped with cocoa bitters. “I know it’s a bold statement, but I think it’s the best espresso martini in Rhode Island.”
“This is definitely a passion project for us,” Walsh adds. “All of us are in our early 30s, and we have the opportunity to dive into our craft. Places like Wickford can be overlooked, and we’re working hard to make this a place people want to go – to reconnect with friends
and grab one of Jared’s amazing cocktails, that spot where you can relax after a long day or go to have fun. We are constantly pushing ourselves to make it the best it can be.”
“What I love about restaurants like Press,” Shukis divulges, “is that every aspect is thought of in a way that best serves the community. We’re trying to make something that people will fall in love with.” And just like that, the final piece of the puzzle is in place –turning a chance encounter into a space where people can gather, connect, and create lasting food memories.
Press
30 W Main Street, Wickford PressRI.com @press_wickford
Familiar comfort food, elegantly plated
Photos courtesy of Press
The Stuff of Life
A retiree cooks up a new business, bringing her mom’s stuffed quahogs to local grocers
By Abbie Lahmers
Following a long career in education, including over a decade as an administrator, Cheryl Ursillo happened upon an unexpected phenomenon after entering retirement, as foretold by a saying her father used to express: “I have nothing to do and all day to do it in.” Ursillo explains, “It was always funny when he said it –and then all of a sudden, you become your parent and you find yourself in that stage of life.”
Rather than letting her free time stretch into days filled with nothing to do, Ursillo hatched a plan. Motivated by the memory of her mother making stuffies for holidays and special occasions, she started tossing around the idea of recreating that nostalgia. “A lot of people who had eaten my mother’s recipes over many years encouraged me to [make them], and what they didn’t know was that I had already thought about marketing them.”
P hotos courtesy of Grace’s Stuffies
Stuffies prepared just like Ursillo remembers her mom making them
Cheryl Ursillo of Grace’s Stuffies
Ursillo dove into the ins and outs of starting her own business, attending a Sam Adams-led seminar in Providence covering everything from marketing to research and development, and gleaning insights from The Big Idea , a book on making entrepreneurial dreams come true by Donny Deutsch. Through courses on starting a food business, she learned that she didn’t need to have her own manufacturing company, and
when she found one that was a good fit to recreate her unique product, the stars aligned for Grace’s Stuffies to come to fruition.
“I thought Rhode Island deserved a stuffie that was really, really good,” says Ursillo, remarking on the delicacy’s staple status here, where quahogs are the state shellfish. With Grace’s Stuffies, you can see the seafood chunks in each shell, and the filling is
moist and buttery, not overly bready. Ursillo took a hands-on approach to developing and scaling the recipe from the batches of 36 her mother would typically make to just under 1,200, working closely with the manufacturing facility to ensure each four-ounce, hand-scooped portion of savory stuffie filling was consistent, and that it tasted just like her mom used to make.
P hoto courtesy of Grace’s Stuffies
Clams and bay scallops in the mix
Ursillo takes a hands-on approach to overseeing the production of Grace’s Stuffies
Adding slightly sweet bay scallops to the clam mixture and Margherita pepperoni instead of chourico, Ursillo explains that her mother’s recipe is an Italian version of the Portuguese stuffie many are familiar with. “As I always say, variety is what makes life interesting,” she notes. “It’s not to say that one is better than another – it’s just different.” It’s clear that Rhode Islanders agree. The
four-packs of frozen stuffies fly out of the freezer cases of stores around the state. When it comes to marketing, Ursillo is a people-person. “I’ve just gone out and found customers of my own,” she says matter-of-factly, whether that means calling grocery stores, offering samples, or handing out her business card to customers. “People are often intrigued,” she says. “They’re surprised that the person who
owns the company would take the time to meet the customers and share my story.”
What was once a tradition in Ursillo’s home is now a centerpiece in many families’ holiday dinners and backyard barbecues. She’s even fulfilled requests shipping them as far away as Florida and California from folks wanting to gift a taste of Rhode Island to their loved ones who have moved away. Says Ursillo, “My mother would be
P hotos courtesy of Grace’s Stuffies
so touched to think that she has had a place at so many tables and that her recipe was shared among so many people in all different places.”
Find Grace’s Stuffies at statewide grocery stores and markets, including Shore’s Market in Cranston and North Providence, Market Basket, McQuade’s Marketplace in Westerly and Jamestown, and many others. GracesStuffies.com
Now Open
Add these new Rhody restaurants to your must-try list
By Patty J
Corral all the besties in your let’s-gettogether-soon text chain and make plans to check out these restaurants that arrived on the Rhode Island food scene in the past year. The biggest debate will be deciding which one to try first!
Bar Lazio
This Italian eatery has had a complete makeover from the building’s past life as the Knightsville Pub. Go for the antipasti boards and pinsa (pizza) and stay for the paninis and desserts (made by one of the owners’ wives). Throw in a beautiful bar and ginormous drink menu including mocktails, and you’re golden. Cranston, BarLazioRI.com
Caffe Milano
The owner has transformed a vintage dining car (formerly Snoopy’s Diner) into a charming Italian bistro with Old World charm, from leather chairs to vintage lighting. The Mediterranean menu has so many delicious Italian dishes for lunch and dinner, and the portions are generous. North Kingstown, CaffeMilanoRI.com
Cool Pickle
Situated on School Street, locals are falling in love with this wife and husband-owned eatery. It’s a lively mix of all the best elements of a fun-tastic and relaxed night out – casual food done right (think burgers and fries, calamari, fried pickles, chicken tenders), lots of big-screen TVs, live music, and fab service. Lincoln, CoolPickleRestaurantBar.com
CRU PVD
Open since December of last year, this restaurant is from the team behind the wildly popular Russell Morin Catering & Events. Folks are loving the friendly service and mellow vibes, along with the martinis and frozen margaritas, Butter Bean Hummus, Croque Madame Sandwich, and the Dutch Baby Pancakes. Providence, CRUPVD.com
Caffe Milano
Bar Lazio CRU PVD
Crudo
A dreamy restaurant on Putnam Pike that is quietly becoming known for both seafood and Italian dishes has entered the chat. Regulars are raving about the polished yet welcoming atmosphere, as well as the pasta, crab cakes, oysters, cocktails, shrimp and grits, and the butter cake. Smithfield, CrudoRI.com
Ming’s On Broad
Wings fans rejoice! Ming’s, the much-loved food truck, has put down roots where The Edgewood Cafe used to be. Their fried chicken sandwiches – like the Katsu BBQ and Korean Hot – are sure to have foodies lined up out the door this season, and for vegetarians, the Fried Tofu Banh Mi is a must-try. Cranston, MingsRI.com
Remy’s Loose at The Chanler
Can’t take that European getaway this summer? No worries because you can motor over to this stunning Parisian-inspired restaurant with ocean views and a fantastic terrace for al fresco dining. There’s something for everyone, from classics like the beef tenderloin to the whole roasted cauliflower. Newport, TheChanler.com
Saint Martha
This cozy bistro on Market Street opened their doors last fall, and they’ve been serving up incredible food ever since. A smorgasbord of small plates, mains, and desserts are sourced from local makers and suppliers. Favorites include the Crispy Oysters, Point Judith Scallops, and Chocolate Rye and Fig Cake. Warren, StMarthaRI.com
Suya Joint
Downtown’s brand new Nigerian restaurant boasts excellent food and service by James Beard Award semifinalist chef Cecelia Lizotte. Order a round of the samosas, Jollof Rice, and, of course, the Fried Plantains, with fresh juices to wash it down. Customers also live for the combination plates and big portions. Providence, SuyaJoint.com
Sombra
Looking for somewhere new for margs and tacos? Sombra is a stylish, sassy spot that’s been open since November, with not one but two bars. The date-night destination lets customers dig into small plates. Bonus points for guacamole and dessert flights to try a little bit of everything and pretty drinks. East Greenwich, SombraLounge.com
Cod on the Coast
Pair a fresh-caught filet with roasted veggies for a quick dinner in a pinch
By Liz Murray
There’s a reason we’re known as the Ocean State – and there’s no better way to honor that than with a fresh, flavorful fish dinner. This blackened cod recipe not only comes together in under 35 minutes but also highlights a classic regional catch that’s super versatile and pairs great with bold flavors. An ideal weeknight warrior meal, it packs in nutrients and cues Mediterranean flavor profiles.
Photo by Liz Murray
Rhody Resources
Known for their fresh catches, Anthony’s Seafood in Middletown is a go-to spot for locally caught codfish, which they fillet in-house to ensure quality. For the veggie portion of this dish, try Confreda Farms, one of the largest produce growers in RI, for broccoli and cherry tomatoes, and you’ve got a meal that hits all the right notes.
Blackened Cod with Roasted Vegetables
COD
• 1½ pounds cod fillet
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Za’atar (herb blend)
• ½ tsp table salt
• 2 tsp extra virgin olive oil, plus more for brushing the fish
VEGETABLES
• 1 large head of broccoli, ripped or cut into small florets (about 2 cups of florets)
• 1 pint cherry or grape tomatoes
• 1½ Tbsp extra virgin olive oil
• Salt and pepper to taste
STEPS
1. Preheat the oven to 400ºF and wash and pat-dry the fish. Feel for any bones when rinsing under cold water and remove.
2. Place the broccoli florets on a large baking sheet lined with parchment paper. Toss with olive oil, and sprinkle with salt. Place in the preheated oven and bake for 18 minutes.
3. While the broccoli is baking, place the fish on a large plate. In a small bowl, mix together the smoked paprika, onion powder, garlic powder, Za’atar, and salt. Drizzle the filets with a tiny bit of olive oil and rub it in on both sides. Sprinkle the spice mixture over both sides and evenly distribute to cover the entire filet.
4. Heat a large non-stick skillet over medium-high heat. Once hot, add olive oil and the seasoned cod filets, making sure to not over-crowd the pan, working in batches as needed.
5. Cook the cod undisturbed for 3 minutes per side with the heat on high. At the 3 minute mark, use a spatula to carefully flip the fish, and cook the other side for another 3 minutes. (You will know the fish is cooked through when it flakes easily and registers 145ºF at its thickest part on an instant-read thermometer.)
6. When done, carefully transfer the filets to a clean plate, and add more oil to the pan to continue cooking the rest of the fish.
7. When the broccoli hits the 18-minute mark, take the pan out of the oven and toss the broccoli. Add the tomatoes, and place it back in the oven for another 10 minutes.
8. Transfer the cooked fish to a plate with the broccoli and tomatoes and enjoy!
