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The “Venda Experience”

Photo by Jen Wallace

A Holiday Tradition

Venda Ravioli Why Venda? It’s Rhode Island’s Italian grocery store, and our direct connection to Italy. Gourmet gift baskets. Fresh pasta and breads, prepared foods, a full deli and high quality meats, all at reasonable prices.

The Caffe at Venda Why Venda? An authentic Italian caffe, indoors and out on the flower-filled plaza. Enjoy our famous pasta every day of the week. Gelato and espresso. You’ll really think you’re in Italy.

421-9105 vendaravioli.com

Costantino’s Venda Bar & Ristorante Why Venda? This newly renovated jewel of a restaurant is open for dinner every night. Known for its classic and contemporary Italian cuisine, excellent wine list, superb service. Now serving authentic Neapolitan pizza from a wood-fired oven. A true slice of life, Italian style.

528-1100 costantinosristorante.com

275 Atwells Avenue, DePasquale Plaza • Federal Hill, Providence


Book Your Party this Holiday Season Call Today! 401.944.9900

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We believe a safe, affordable home is one of the most important building blocks to a good life. Working with our donors, community partners and volunteers, we’re changing lives for the better, forever. You can too.

YOU CAN CHANGE HUNDREDS OF THOUSANDS OF LIVES. ASK US HOW. www.LIVEUNITEDri.org

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12:5


Contents

Photography: (L) James Jones (R) Tiffany Medrano

NOvEMBEr 2012

30

53

This Month

37 City Style

25 If You Can’t Take the Heat

39 The Look 40 Get Fit 43 Shop Talk 44 Beauty

A kitchen-phobe learns the ropes of cooking

30 Breaking News

The hottest new thing in yoga

47 Feast Three creative cooks take over a West Side kitchen

We go around the table with Providence’s most

49 In the Kitchen 50 On the Menu 53 Review

tech-savvy political reporters

54 Behind the Bar 55 In the Drink 56 Dining Guide

Every Month

61 Get Out Music and movement join together as one 62 Calendar 65 Music 66 Art 67 Theatre

8 Editor’s Note 9 Feedback 10 Web List

68 The Last Detail Fashion is cheap

11 PM List

17 Providence Pulse The curtains finally go up on the new Columbus

On the Cover: Photography by James Jones.

19 City 23 Malcontent 24 Scene in PVD November 2012 | Providence Monthly

7


Editor’s Note

PROVIDENCE MONTHLY

Publishers Barry Fain Richard Fleischer John Howell Publishing Director Jeanette St. Pierre Executive Editor Julie Tremaine Special Projects Manager John Taraborelli Art Director Karli Hendrickson

The New News Reporting If you pay attention to Twitter, you’ve probably come to expect, maybe even rely on the proliferation of breaking news delivered in real time through the social medium – especially now, in the thick of election season. When it comes to local political reporting, though, you might have also observed a curious phenomenon: a lot of Rhode Island’s political reporters are not only delivering news and promoting stories via Twitter, but they’re using it to complement and draw from each other’s work. Because we’ve been noticing, too, how much this affects and enhances the local news landscape, we

decided to bring those reporters together for our first roundtable discussion about local politics and the new news reporting. Read on, and then join the discussion in the Twitterverse about the #RInewsroom @pvdmonthly.

Assistant Editor Erin Swanson Assistant Art Director Meghan H. Follett Advertising Design Director Layheang Meas Graphic Designer Veatsna Sok Account Managers Louann DiMuccio-Darwich Ann Gallagher Nicole Greenspun Elizabeth Riel Dan Schwartz Chelsea Sherman Sharon Sylvester Kimberly Tingle Jessica Webb Illustrators Ashley MacLure

Caleigh McGrath

Photographers Amy Amerantes Mike Braca Corey Grayhorse James Jones

Tiffany Medrano Dawn Temple Dan Schwartz

Contributing Writers Linda Beaulieu Jen Brister Michael Clark Emily Dietsch Ben Goulet Jane C. Govednik Molly Lederer

Stephanie Obodda Jane Parisi Caitlin Quinn Cristy Raposo Eric Smith Vikki Warner

Interns Nick Cantor Dale Rappaneau Samantha Pezza Samantha Sandonato Don Previe Alyssa Schiano Members of:

We’re Hiring! Providence Media is looking for an associate editor to join the team. Email your resume and writing samples to resumes@ providenceonline.com to apply.

PRINTED ON RECYCLED PAPER. PAPER CONTAINS 20-25% POST-CONSUMER CONTENT Providence Monthly 1070 Main Street, Suite 302 Pawtucket RI 02860 • Fax: 401-305-3392 www.providenceonline.com providencemonthly@providenceonline.com For advertising rates call: 401-305-3391 We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright ©2012 by Providence Monthly, All rights reserved. Printed by Gannett Offset. Distributed by Special Delivery.

8

Providence Monthly | November 2012


Winner! 2010 tOnY AWArD

®

best  musical

MeMphis Book & Lyrics By Joe DipieTro Music & Lyrics By DAViD BryAN choreogrAphy By sergio TruJiLLo DirecTeD By chrisTopher AshLey

December 4 – 9

inst a white ground

ainst a black kground

PROVIDENCE PERFORMING ARTS CENTER

PPAC Square 220 Weybosset St. Providence, RI 02903-3783

(401) 421-ARTS (2787) • www.ppacri.org For complete PPAC schedule, visit www.ppacri.org PART OF THE

BROADWAY SERIES


special advertising section

Finally - Ethiopian in Providence!

PM List

events / ProMotions / good deeds

Painting the Town Red

333 Wickenden Street, Providence • 454-1412 www.abyssinia-restaurant.com Free delivery in Providence Sun-Thurs 11am-10pm • Fri-Sat 11am-11pm

Head to the Gamm Theatre in Pawtucket for Red, a Tony Award winning Broadway hit that’s running November 8 through December 16. Starring Fred Sullivan Jr. and Marc Dante Mancini, the two-person play tells the tale of expressionist painter Mark Rothko, who undergoes an emotional journey while creating a series of commissioned murals for a hip new Manhattan restaurant. Here at PM we love the Gamm, and you can bet we’ll be there in the audience. gammtheatre.org

MODEL APARTMENT NOW OPEN! CALL TODAY FOR YOUR PERSONAL TOUR.

101 Highland Ave. Providence, RI 02906 (888) 493-0957 www.HighlandsRI.com highlands@hallkeen.com

Exclusively created to celebrate you, your wisdom, your spirit, and your life – The Highlands on the East Side is a newly designed Assisted Living residence with all the comforts of home…and more! With just 64 studio, one and two bedroom apartments in total, The Highlands represent a special opportunity for seniors to live in an intimate and comfortable community in the heart of Providence’s most vibrant neighborhood.

Dance Magic Dance Help Fusionworks Dance Company celebrate its 25th anniversary by checking out one of their exciting performances this month. On November 16-17, Rhode Island College will host Fusionworks’ Annual Fall Concert Series with hits including Moons of Rousseau and Uber Geeks. Featuring the choreography of artistic director Deb Meunier, you can expect an energetic show that’s sure to please young and old alike. fusionworksdance.org

An Early Shopportunity On November 11, visit Hope Artiste Village for Craftopia, the area’s premier one-day craft show, which showcases the fun and funky artwork of over 70 artists and artisans from around New England. Whether you’re shopping for your wife, your boss or your grand kids, you’ll knock down that list in no time. There will be food trucks outside and hot coffee served inside, in case you end up staying longer than expected. We’re pretty sure you will. rhodycraft100. blogspot.com

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Providence Monthly | November 2012

10/24/12 10:59 AM


Feedback Many Cheers Cheers to you, Providence Monthly, for the very kind words about our new What Cheer location (“Three Cheers for Vinyl,” Shop Talk, October 2012), by Erin Swanson. We love being on Thayer Street and look forward to many more years of vintage and vinyl. Jennifer + Chris Daltry What Cheer Antiques

Violence in PVD It is not only the murders that should be highlighted (“Bullet Points,” October 2012). What about all the individuals in Providence who have been shot, but who have managed to survive? One example is the 21-year-old female who was critically injured by a stray bullet in August near Broad Street. Please don’t forget those crimes that are part of the overall violence in Providence. I have enjoyed working in the city for the past 25 years, but it has been getting worse in the last couple. Robin Mason

Spreading the News I was just on your website and noticed that you have given us an ad on your home page – wow! I had no idea. Thank you so much for giving us that prominent position. Every mention really helps during this season when we are hoping to remind people of the need that exists in our community. We’re so excited about the story you’re running in The Bay on Bill Harley & Keith Munslow this month [“A Tale of Thanks,” On Stage, November 2012]. Can’t wait to spread

that around! Cindy Elder Rhode Island Food Bank

It Means So Much Thank you for the fabulous ads for the AIDS Walk for Life in Providence Monthly and Eastside Monthly. We are honored by your contribution this year. Your support of the 27th annual Rhode Island AIDS Walk for Life means so much to us. It will help AIDS Project Rhode Island to continue providing our community with the vital services and education needed to combat HIV.AIDS. The 2012 Rhode Island AIDS Walk for Life raised more the $65,000! We could not have achieved this without your help. We are most grateful for your support. Thank you so very much again! Thomas Bertrand Executive Director, AIDS Project RI

From Facebook Providence Monthly has an awesome online presence now as well - thanks to John Taraborelli and Julie Tremaine. Check out their coverage of the Providence Preservation Society’s upcoming event. -Lisa Carnevale A true townie is in the news and it something for all of us to be proud of because Ms. Karen Bentley has been featured in Providence Monthly. Congrats Karen. Keep up the great work and make EP proud! -Julie Silva

Send us a letter

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Read us online

Full issues, archives and exclusive content on www.providenceonline.com

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November 2012 | Providence Monthly

11


this month on

Providenceonline.com our Get y

fix dailyour

of y cal ite lo favor zine maga

Upscale Authentic Mexican Cuisine on Federal Hill Mon-Thurs

3 Course Dinner Special only$19.95 Serving Brunch

Sat & Sun 10:30am to 2:30pm

Talking Points Can’t get enough politics? Read an extended version of our roundtable discussion on politics and the media with some of the state’s top reporters.

Margaritas & Sangria & Sangria Margaritas Excellent Selection of Tequilas Excellent Selection of •Tequilas 351 Atwells Ave. Providence 454-8951 www.donjoseteq.com

An Hour in the Life of...

351 Atwells Ave. Providence 454-8951 • www.donjosetequilas.com

Now AcceptiNg New pAtieNts

Our web series continues with horror makeup artist Jesse Corey

From birth control to pregnancy, from menopause to disease management, seeing you through all the stages of your life is our privilege. 297 Promenade Street :: Providence :: (401) 490.6464 www.center-obgyn.com

Statewide Restaurant Reviews Get our critics’ takes on the Rhode Island dining scene with reviews from our sister magazines in South County and the East Bay.

1800 mineral spring avenue

12

north providence

Providence Monthly | November 2012

1.401.353.2028

Community Calendar

Weekly Blog Posts

Register as a user to post your own events to our statewide calendar.

Stay updated between issues with posts on news, events, food and much more.

Photo: Hilary Block

Welcomes Elizabeth Cappelletti, MD to our practice!


GIVE LOCAL

o u r f a v o r i t e places to shop for the holidays

756 Hope Street, Providence 401-521-0101 • www.stockpvd.com

HOUSE OF HOPE BOUTIQUE

Stock Culinary Goods welcomes food lovers who seek thoughtfully sourced, well-designed cooking tools, resources and gifts. Stock blends new products with vintage, emphasizes local and American made products, and offers a variety of social and educational gatherings for all ages, timed to the season. With its cookbook resource center and its big central table, Stock aims to be a convivial place for people who want to talk food, swap recipes and share ideas.

House of Hope Boutique features handmade, fair-traded gifts for all your holiday needs. The boutique offers an assortment of items including children’s gifts, jewelry, housewares and even something for your pets. Each item has a mission and purpose and is helping someone in the world to better their life. All proceeds go back to offer job training to disadvantaged women in RI.

Stock culinary GoodS

NORM’S JEWELRY

1160 North Main Street, Providence 401-351-3398 Norm’s Jewelry has been your hometown jeweler since 1982. Stop in and browse their unique selection of new and estate jewelry. Layaway and free gift wrapping are available for the holidays. Expert services include jewelry and watch repair, machine engraving and buying used jewelry. Mention this ad for $5 off a purchase of $50 (not valid with any other discount or promotion).

3190 Post Road, Warwick 401-463-3324 x231 www.hohboutique.org

Moon and PeePers Pottery 401-263-6403 www.moonandpeeperspottery.com Moon and Peepers Pottery is a hand-crafted artisan studio based in Rhode Island. Wonderful one-of-a-kind pieces are made by Sandy and Geoff Flickinger, a husband and wife team that creates ceramic bowls, handthrown mugs, carved vases, beautiful garden sculptures and birdbaths. Each gift is sure to bring a little magic to any home or garden.

FROG & TOAD 795 Hope Street, Providence 401-831-3434

For more than a decade, Rhode Islanders have been flocking to Frog & Toad for that special, one-of-a-kind gift. This neighborhood mom and pop is packed with unique offerings that appear well considered and sometimes irreverent. From work by local artists to handmade American jewelry to affordable hand-knit sweaters, you always know you won’t need to look elsewhere . . . even for that insufferable stinker on your list. Some staff favorite items include the t-shirts, “Don’t Mess with RI Either” and “You can go to Hell, I’m going to Pawtucket”, the amazing goats and pigs made out of recycled steel oil drums, and the RI Soapworks line of luxurious bath and body products. And here’s an insider’s tip: they have FREE gift wrapping and you don’t need to ask, they always offer!


GIVE LOCAL The CuraTorium

CRAFTLAND

235 Westminster Street, Providence 401-272-4285 www.craftlandshop.com

197 Wickenden Street, Providence 401-453-4080 www.thecuratorium.com The Curatorium is a crazy mashup of gift-giving opportunities. This charming little emporium has the perfect gift for everyone you need to placate. Mustache emblazoned pacifiers, Lego architecture, colorful leather wallets, in prices ranging from fifty cents to hundreds of dollars, the items offered at The Curatorium will make mincemeat of even the most difficult holiday list.

FLAUNT

The 11th Annual Craftland Holiday Show is a staple of Providence gift shopping. Craftland features a fresh selection of work by 160 independent local and national artists specializing in gifts, prints and jewelry. This sweet necklace is made by New Bedford, MA artist Headcase Press using a combination of sterling silver and assorted vintage letterpress type. And bonus – Craftland is sales-tax-free.

The hopscoTch Room

19 Sanderson Road, Smithfield 401-949-4849 www.facebook.com/flauntri

2209 mineral spring Avenue North providence 401-349-4409 www.hopscotchroom.com

Unique. Bold. Vibrant. Independent. These are just four words that describe the amazing line of handpainted women’s leather bracelets by Mallory Musante Designs. These exclusive accessories are all genuine leather painted with acrylic-based, non-chip leather paint, bold colors and unique designs. Every piece is individually hand-painted, making each a completely one-of-a-kind gift.

The Hopscotch Room is Rhode Island’s newest resource for home decor and home entertainment items. Their selection includes everything from bars and barstools to stemware and martini shakers, and even chandeliers! With knowledgeable customer service, they can help you furnish a room, plan a party, or select the perfect gift.

Farmstead mercantile 384 market street, Warren • 401-289-2102 www.farmsteadri.com

Farmstead Mercantile One of the most festive and unique shopping experiences this holiday season, Farmstead Mercantile is a premier destination for antiques, art, gifts, and home decor. Formerly Bradford Mercantile, Farmstead is located on two floors of the historic Haile-Nunes Barn. Visitors can expect a mix of old and new: artists, craftspeople, and antique dealers from the East Bay, New England, and beyond come together to offer a unique selection of goods in a spacious yet intimate environment. For the holidays, the shop offers an enormous selection of ornaments, floral, and other seasonal decor which complements its year-round selection of furniture, lighting, gifts, candles, and accessories. As part of the Warren Arts District, Farmstead is able to sell original and limited edition art without charging sales tax. Come through and decorate your entire house in high style at a low cost.


our favorite places to shop for the holidays GALLERY BELLEAU

424 Wickenden Street, Providence 401-456-0011 www.gallerybelleau.com Gallery Belleau sells unique handmade gifts by local and nationally acclaimed artists and artisans: jewelry, paintings and works in clay, glass, wood and metal. Stop by on Thursday, December 13 between 10am and 8pm for the Hang 10 Sale, where everything in the gallery is 10 percent off in honor of their 10-year anniversary. Give gifts that are a perfect 10!

THREE WHEEL STUDIO 436 Wickenden Street, Providence 401-451-2350 www.threewheelstudio.com Potter Dwo Wen Chen has a bit of a cult status in the city. Wen Chen has taken his whimsical pottery to a new location on Wickenden where visitors can browse a multitude of his functional artistic pieces and chat with the maker. The RISD grad creates stoneware, porcelain, earthenware and terracotta bowls, plates, vases, cups and more.

SWEENOR’S CHOCOLATES 21 Charles Street, Wakefield • 401-783-4433 / 800-834-3123 Garden City, Cranston • 401-942-2720 www.sweenorschocolates.com Give the gift of local and delicious edibles with an assortment of Sweenor’s Chocolates. With two Rhode Island locations, Sweenor’s is owned and operated by third- and fourth-generation confectioners who are committed to using the finest ingredients. As the largest chocolate manufacturer in the state, Sweenor’s is unmatched in selection and quality. Satisfy anyone’s sweet tooth with handmade chocolate, truffles, fudge, caramels, bark, nuts and even sugar free products. From beautifully boxed assortments and gift baskets to their unique nautical and seasonal treats, gift giving has never been so sweet. Check out their website for online ordering, favors for events and a list of fine retailers that carry the Sweenor line.

The KnoTTy Dog 31 Bradford Street, Bristol 401-396-9520 www.theknottydog.com

The Knotty Dog’s selection is second to none, specializing in locally made coastal products featuring reclaimed materials. Whether you’re in the market for custom furniture or just a dainty jewelry gift, The Knotty Dog is the place to go. From candles to fireplace accessories to cozy throw blankets, they’ll keep you warm this winter. Selling handmade soaps for mom, hooded bath towels for children and collars for Fido, shoppers are guaranteed to find unique gifts for everyone on the list. Serving customers near and far, the shop offers friendly customer service in-store and free shipping on all web orders over $50. Open seven days a week and late on Fridays through December. Bring in this ad for a free gift with any purchase.


Come and Enjoy Our Delicious Chinese Cuisine & Extensive Drink Menu! Cuisine

Federal Hill 220 Atwells Avenue, Providence 401.369.7040 | www.mumucuisine.com

SingleS in the City Providence Monthly is looking for fun, sophisticated, sexy guys and gals who are enjoying the single life for our annual Most Eligible issue in February. Lonely and lovelorn? Not for us -- we’re looking for fun and flirty. Submit your nominations now at providenceonline.com/most-eligible/

16

Providence Monthly | November 2012


Providence Pulse CITY / MALCONTENT / SCENE IN PVD

Photography: Dan Schwartz

A Celebration of Theatrical Proportions Providence will regain use

Inside the renovated Columbus Theatre

of one of its most beloved historic buildings this month as Columbus Theatre reopens its doors for the first time since 2009. Originally founded in 1926, the theatre once featured vaudeville and silent films before expanding its offerings to include other film, music and theatre presentations. In 2009, Columbus was forced to

close its doors due to fire code updates. Since then, owner Jon Berberian has been slaving away to meet those requirements saying, “The community has been very supportive and patient during our efforts to restore and update the building, and I look forward to this chance to give back to those who have been waiting a long time for our doors to open.�

continued on page 18...


Pulse |

City

continued from page 17...

JUST READ

And what a party it will be. On November 19, the theatre will host Revival!, an all-ages bash featuring music, food, beer and merriment. Most importantly, it offers the public a chance to feast their eyes on the amazing interior renovations that were recently completed. Seriously, the place is stunning. The Low Anthem has been using the theatre as a practice and recording space for the past year and will headline the party, along with fellow RI-based indie folk band, Brown Bird, the Sugar Honey Iced Tea and The Barr Brothers. Julian’s

and Nice Slice will provide the food truck grub and Revival Brewing will be on tap as well, no pun intended. Jeff Prystowsky of The Low Anthem sums up the sentiment that many are feeling quite well: “The Columbus Theatre isn’t just a venue; it’s a musician’s dream. Its architecture, design and acoustics all point towards one source: the music. Its reopening on November 17 is a revival, not just for itself, but for anyone who loves music in Providence.” 270 Broadway. columbustheatre.com. –Erin Swanson

Books That Go Bump in the Night

GO GREEN

Recycling Just Got Even Simpler David Baldacci

Pop the champagne corks and bust out the good whiskey, because it’s time to celebrate the death of Providence’s clunky blue-bin-green-bin recycling program. That’s right – no more scratching your head while staring at the two bins and asking yourself, “Is this considered paper or plastic?” As part of the statewide transition to single-stream recycling, Waste Management is dropping off new 65-gallon gray barrels specifically for trash to all Providence residents; the 95-gallon green barrels (the old trash barrels) are receiving new blue lids and should be used for all recyclables, from paper to plastic to glass. The City will maintain a “no bin, no barrel” policy for all garbage and recyclables collection: Residents who do not put their recyclables out on the curb on their collection day run the risk of not having their other trash picked up. Either adapt the new initiative or

18

get left behind. www.providenceri. com/sustainability. –Dale Rappaneau

Providence Monthly | November 2012

You’re in the mood to curl up with a good book… or a bottle of Jameson… or both. That’s settled. The real question is, what should you read that’ll keep you wide-eyed well into the night, rather than passing out after a few pages. Look no further than the Thriller Writers Panel at the Brown University Library for your answer. Happening November 15 at 6:30pm, this free event features a world-renowned panel of authors discussing their work. Attending writers include David Baldacci (Absolute Power, The Winner), Steve Berry (The Amber Room, The Romanov Prophecy), Nelson DeMille (Word of Honor, The General‘s Daughter), Lisa Gardner (The Survivors Club, I‘d Kill For That) and R.L Stine (Goosebumps, Fear Street). The event includes a free book signing as well; finally, some validation for holding onto your copy of Go Eat Worms! all these years. library. brown.edu –Dale Rappaneau

GO GEEK

Come On In and Nerd On Out Whether you argued with your parents after they threw away that Star Trek poster, or you’re a college kid who still loves Pokemon, your guilty pleasures come alive this month at Rhody’s first ever Comic Con. Billy West, the Battlestar Galactica cast, Gil Gerard, Gary Graham, Jason David Frank and Larry Thomas are just a few of the geek lineup. Beginning

on November 3, and continuing all weekend, attendees can expect costume contests for children and adults, video game competitions, trading card tournaments, toy shows, vendors and – did I mention comic books? In brightest day, in darkest night, nerd cultures unite. Rhode Island Convention Center, 1 Sabin Street. 458-6000, reconvention.com. –Don Previe


Pulse |

City

PM ExPERiMENT

Zombie Nation Joining the legions of undead

Illustration: Ashley MacLure

Anyone who knows me

knows that I spend a great deal of attention towards enhancing my outward beauty. Airbrushed nails, shimmery eyeshadows, perfectly plucked brows and cotton candy stained lips are all matters of necessity to this girly girl. Each fall on October 31, armies of women dress up as vampires, or witches, or [insert any grotesque and macabre creature here]. Me? I’m busy applying body glitter and big fake lashes while thanking the heavens above for an excuse to slut-up my wardrobe, even if just for one night. This year, I decided to dabble in a little pre-Halloween de-beautification: I got made over (well, made under) as a zombie for the 2012 Providence Zombie Pub Crawl. This was no haphazard throwsome-baby-powder-on-myface-to-look-dead thing either; I turned to Jesse Corey, the horrifically talented makeup artist behind Cranston’s Core Creations, for a total zombification, complete with oozing sores and open flesh wounds. That’s sexy, right? Jesse seemed super excited at the opportunity to gory me up, noting that the makeup application would take about an hour. She asked if I had allergies to latex, and encouraged my input as to shaping the “look” I wanted. My natural instinct found me replying, “I want to look like a zombie but not a disgusting zombie – i.e. no bones sticking out of my face.” Ugh, I thought to myself, I’m being such a princess. I shook my head. “On second thought, just do whatever you want.” I arrived at the Cranston studio at 5pm, barefaced and curious. Jesse had prepared a mold ahead of time: Apparently I would be strutting my stuff around town with a circular saw protruding from my body. “It’s a real blade,” she said with a proud smile. “My boy-

friend sanded the edges down, though, so you won’t injure anybody.” Um, he what?! She looked me up and down. Her smile grew larger. “Your outfit is perfect!” I had planned ahead and ordered a post-apocalyptic vest fashioned from bicycle tire inner tubes that exposed

both my stomach and my chest, per my slut-it-up-it’s-Halloween tendencies. Jesse held the mold up against my body, searching for the perfect spot on which to affix it; she decided it would be most noticeable nestled just above my cleavage. Lovely. I was surprised at how quickly the time passed as I sat in her chair being poked, prodded, dusted with liquid latex and dabbed with gobs of fake blood. She tore bits of toilet paper off the roll and pasted them on me, dabbing the mounds with makeup, building Hollywood-worthy wounds on my body and face while intermittently blasting

me with puffs of hot air from a blowdryer. Eventually it was time for me to take a look at myself in the mirror. Holy crap was I atrocious! It was perfect. Core Creations makeovers include a photoshoot, courtesy of Jesse’s cousin Amanda Corey. The transformation experience was so incredibly cool, I wanted to remember it forever and as I posed for the camera, my wound-covered face being lit up by bright bulbs, I knew that I would. The PVD Social Club was stop one on the annual crawl; my friend Ellen and I arrived there promptly at 7:30pm. The undead - in all shapes, sizes and levels of decomposition came out in full force. I knew immediately that my makeup looked sick (in a good way) simply by all the appreciative stares and compliments I received. Huh. I thought. Maybe I should dress like this everyday. If nothing else, the makeup and prosthetics cover my ever-increasing wrinkles, and there’s something to be said for that indeed. I was a bit disappointed in the crawl itself because - in comparison to pub crawls I’ve done in other cities - the execution of this one was haphazard due to the fact that pub crawls are a no-no in Providence. We were given a list of bars, but the group didn’t travel as a whole. It was more of a fend for yourself thing, which took away from the essence of the “horde,” in my mind at least. In any event, at least I wasn’t subjected to several hundred drunken zombies all at once... I am getting a little bit old for that. One thing I will definitely never be too old for, however, is dressing up come Halloween. Go online to read more and see photos of the makeover as part of our “An Hour in the Life Of” web series. 1320 Cranston Street, Cranston. 6639266, corecreationsri.com.

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November 2012 | Providence Monthly

19


101 Orange Street Providence, RI 401.808.6777 www.studio101ri.com

Studio 101 launched by Jason Dolan

is the newest salon to hit Providence. Jason didn’t become one of New York City’s most sought after colorists by accident. The RI-native and 15-year veteran of the world-class color team at Bergdorf Goodman’s John Barrett Salon has built an impeccable reputation over the course of his career, most recently gaining critical acclaim for his work in cutting-edge color techniques such as ombre and ballyage. Since entering the New York City scene Jason has worked diligently to build his enviable client roster, which includes a who’s who of actors and actresses, models, fashion editors and media personalities. His talents have brought him from the runways of New York City’s Fashion Week and America’s Next Top Model to the pages of Allure Magazine, and everywhere in between. Several years ago, after closely evaluating the current style landscape in his hometown, Jason made the decision to begin

making bi-monthly appearances at a downtown Providence salon. The idea was to bring a bit of New York City flavor to the folks back home. It didn’t take long for the news to spread and Jason began booking weeks and months in advance and made the choice to up his visits to every four weeks. As much as he loved making these appearances, the desire to create something of his own in the town where he was born and raised intensified. Fast-forward two years and Studio 101 is born – the preeminent hair salon experience located in the heart of downtown Providence. It only takes one step inside the space to evoke a visceral feeling of chic New York City décor and modern luxury. Offering an array of style and color services, Studio 101 brings an entirely new element to the flourishing downtown scene. Jason and his expert team of stylists and colorists (including several of his New York City peers) look forward to serving you and becoming your new trusted source for all things beauty in Rhode Island.


Pulse |

The Malcontent

by John Taraborelli

Keep it Simple, Stupid Why does fun have to be so damn difficult? A funny thing happened

in Providence on Columbus Day. The fifth annual PRONK! Providence Honk Fest kicked off in India Point Park. It’s a daylong gathering of street and marching bands, a truly grassroots event that came to Providence after the original Honk Fest was founded in Boston. What struck me as funny was its simplicity: you just show up. Granted, a substantial effort goes into organizing this thing – people volunteer their time, money is raised to cover transportation for bands from all over the county, visiting musicians are housed in guest rooms and on couches of local participants, organizations like the Providence Tourism Council and the Rhode Island State Council on the Arts pitch in – but the experience for the end user, the person attending the festival, is refreshingly simple and low impact: you just show up. There’s no ticket to buy, no list to be on, no cover charge to pay. And when you do arrive, there are no food vendors charging pumped-up prices for mediocre food, no bar where you need to show ID or buy drink tickets, no merch vendors hawking t-shirts or posters. There are no lines to wait in, no rules to follow (other than the everyday rules of a civil society, of course), nothing to do except enjoy the music and have a good time. It sounds simple, but how many examples of that kind of streamlined, low impact fun can you bring to mind? Another great example of this simplicity is Project Night Vision, something that I’ll call an after after school program. It’s an intramural sports and activity program for children and teens in underserved communities – basically, it’s a way to keep kids off the street who might not otherwise have somewhere to go and something to do. Again, a tremendous amount of (unpaid) time and effort on the part of dedicated volunteers led by founder Kobi Dennis goes into making Project Night Vision happen. But again, the beauty is the low bar to entry and the

low impact on the end user: the kids just show up. They don’t apply to be in this program. There’s no tuition or fee to be paid. No permission slip to be signed. No application to be filled out. They show up and play a game of basketball or hang out and listen to music or join a discussion of an issue that affects them. It’s simple, enjoyable and effective. Unfortunately, most things that happen in our society – even most good things, like music festivals and sports programs for kids – are not that easy. In addition to the work and cost that goes into making them happen, participation for the end user is expensive, difficult, inaccessible, confusing, high pressure or otherwise less than enjoyable. There are additional costs to be paid, extra products and services to buy, paperwork to fill out, applications to submit, tickets to purchase, rules to follow, lines to wait in. In a highly regulated, litigious and economically troubled place and time, we don’t allow many things to just happen. We’re constantly asking for permission instead of begging for forgiveness. Musical performances, basketball games, fun, activity, community – these are things that should just happen spontaneously and be nurtured when they do. Instead we muck them up with planning, permits, fees, expenses, sponsorships, grant applications, ticket sales, product placement, crowd control, regulations, more complexity, more bureaucracy. Look, we need safety, order and the ability to generate profits in order to maintain a stable, civil society – but we also need to leave room for things to just happen. We need simplicity. We need to make sure a good idea doesn’t die on the vine just because we’ve created an environment in which it’s too damn difficult or expensive to execute. We need people to feel like they have the power to make something happen. And when they do, sometimes we need to be able to just show up.

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November 2012 | Providence Monthly

21


Pulse |

Scene in PVD

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The 2012 RiverzEdge Industrial Ball: Rocket to Woonsocket took place on October 12. Attendees cheered on belt-sander racers, enjoyed food from Russell Morin Catering and took part in live and silent art auctions. The event benefited RiverzEdge’s community building programs, focused on developing artistic expression, disciplined effort and self-reliance in local youth.

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Providence Monthly | November 2012

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Providence Monthly | November 2012

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Learning Good Taste(s) A kitchen-phobe learns the ropes of cooking Story and Photography by Julie Tremaine

D

W

ell, if we’re being completely honest here, it’s not that I can’t cook – it’s that I really, really don’t want to. I do technically know how a stove works, and have successfully cooked tens of meals on mine. I can bake with the best of them, but my feeling is that if I’m going to spend an hour in the kitchen, I damn well better have something pretty to show off as a result. There’s just nothing glamorous about chicken and Brussels sprouts. My aversion to cooking is such that I once brought lunch to work that I had made at home, and this conversation ensued: Coworker: What are you eating? Me: A sandwich. Obviously. Coworker: Yeah, but who made it? Me: I did. Coworker: You did? But how can you eat food that wasn’t brought to you by a waiter? But really, how can you blame me? Providence is a delicious city, already populated by countless people with real culinary training, all waiting, butcher knives in hand, to make me dinner. But soon after that conversation, I started noticing a trend. Many of those same restaurants where I had spent night after night (and paycheck after paycheck) offer cooking classes. My final objection – that what chefs cook me is vastly preferable to what I can muster at home – had an answer. I set off to learn how to cook.

they train high quality chefs over the course of many years of study, those professor/chefs also teach a huge variety of Chef’s Choice Cooking Classes.

French Tarte

D I chose to spend one dreary Saturday morning at JWU’s Harborside Campus learning Modern American Appetizers, an overview of how to make 10 surpris-

Porcini Risotto at Professor Chef

Step One: Feeding My Friends If I was going to go to the trouble of learning to cook, I was going to start in a way that would provide maximum benefit to my life – namely, being able to cook small, delicious things to impress my friends at a cocktail party. My first stop was Johnson and Wales. While

Deviled Eggs with Smoked Salmon at JWU’s Chef’s Choice Class

ingly simple, gourmet small bites. Chef Peter Cooper began the lesson with a lecture, covering his background in cooking (he owned a restaurant for 20 years before committing full time to teaching at JWU), basic knife and kitchen techniques, and how the class would run. There were eight teams of three people each, and each was assigned a JWU student volunteer to help us find ingredients and (somewhat embarrassingly) show us the full extent of how much we don’t know about cooking. One saved the cranberries I was reducing (read: burning) from total destruction. Of the ten choices, my team – a mother/daughter duo on a birthday weekend in Providence and me - picked Oysters on the Half Shell with Apple Mignonette, and Baked Brie with Cranberry Compote and Herb-Candied Pecans. Others had choices like Deviled Eggs with Smoked Salmon, Dill and Black Sea Salt; Spiced Corn Cakes with Avocado Lime Salsa; Crostini of Beef Carpaccio with Red Onion Jam and Blue Cheese. JWU isn’t messing around with the lessons it offers – but though the food was complex, it was presented to us in a way that was easy to follow, simple to cook and, as I learned later, nicely recreated at home. After our food was done, I walked around the room to talk to other students as they were finishing their dishes. Two were there celebrating a birthday; one was looking to spice up his traditional game day recipes in preparation for football season. They all had different levels of cooking skill, but didn’t have a problem executing their recipes. After we were done cooking, we brought our dishes to the dining room, with an expansive view of the harbor. All of the students had bonded through the three hours, and we all tasted and complimented each others’ cooking. I, at least, left feeling like I could easily

November 2012 | Providence Monthly

27


Black Bean Sliders

cook something as daunting as Beef Carpaccio at home, and more, that I actually wanted to. jwu.edu

Step Two: Feeding My Ego Because I had conquered the unknown, I felt like I was ready for a treat – literally and figuratively. A baking class isn’t precisely a cooking class, but I love baking too much to have resisted the allure of All Things Tarts at The French Tarte, a patisserie in Hope Artiste Village in Pawtucket. The Francophilic bakery, run by Cordon Bleu-trained

Matunuck Oysters with Green Apple Mignonette

Susan VandenBerg, sells seasonal baked goods to order. Susan (who for four years was the pastry chef at Gracie’s) also offers twice-weekly classes in madelines, puff pastry, brioche and other French treats. While I’m an accomplished baker, I tend to stay away from anything involving making my own dough. I fall on the cakes, cupcakes and cookies side rather than what I had already decided was the rolling, kneading, rising, flour-everywhere, rolling-pin-thrown-through-thewindow side. This class seemed like the perfect way to complicate a subject in which I already had a solid foundation.

It turns out that making and rolling out dough is surprisingly easy. At least, it is if you have someone as practiced as Susan teaching you. All it takes is combining a handful of ingredients, crumbing them together with your hands, letting the dough chill, and then working quickly to roll it flat and lay it in the tart pan. We worked in three teams of two people in her charming kitchen, and in a couple of hours learned how to make two doughs, and all kinds of fillings. While we focused on sweet tarts – fresh berries, almond cream, lemon curd, blackberry mascarpone, chocolate ganache – the same doughs can easily be applied to savory foods. I was so energized by the simplicity and elegance of the tarts that I immediately went out and bought a French rolling pin, pie weights and two sizes of tart pans. Later that week, I did something practically unheard of: I made dinner. In my house. For other people. On the menu was something that combined Susan’s impeccable technique with Chef Cooper’s philosophy of letting a few high quality ingredients do all the work: a caramelized onion tart with gruyere and fresh thyme. It was simple to make, but looked and tasted restaurant quality. frenchtarte.com

Step Three: Feeding Myself

Almond Berry Tart at the French Tarte

28

Providence Monthly | November 2012

I had successfully learned how to cook for a party, but that was something I had already kind of wanted to do. (After all, if I’m going to go to the trouble of cooking a bunch of stuff, you bet your ass I’m going to find a way to get praised for it.) It was time for a real challenge, the one I didn’t think I’d ever truly conquer: learning

to cook for myself. I headed to North Providence for a lesson in making risotto from Professor Chef. Professor Chef is Phil Griffin and Malinda Coletta, a husband and wife duo who teach out of their own gourmet kitchen. Phil is a former JWU professor and chef at Providence restaurants like Adesso; Malinda has a bachelors degree in Home Economics. Six students gathered around their kitchen island for a lesson in good home cooking practices: they gave us tips on where to buy the cheapest, best quality ingredients; how to minimize kitchen waste; how to make our own very simple and high quality stock for our home cooking. While the other lessons had been more hands-on, this one was more of a demonstration – in between Phil and Malinda’s comedy act, they showed us how to make three different kind of risotto, giving step by step instruction, involving us one at a time in the cooking process. We asked questions while enjoying Truffled Porcini Risotto, Beet and Goat Cheese Risotto and Seafood Risotto. We had all individually made risotto before, but vowed to never do it again, after an hour’s worth of effort ended up with a soggy, gluey mess. Phil and Malinda so effectively demystified the process, showing us how to make exceptional risotto that only needed to cook for 20 or so minutes, that I made one the next day. And later on that week. As I cooked, I started a bag of vegetable scraps to make my own stock. A friend saw it in my freezer and said, “you’re cooking, you’re cleaning up after yourself, you’re making your own stock? Who are you?” Apparently, no longer a kitchen-phobe. www.professorchef.com


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November 2012 | Providence Monthly

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Providence Monthly | November 2012


It’s an interesting time to be a journalist – and in particular, a political journalist. There are more tools and less resources at their disposal than ever before: the demand for news has exponentially increased while newsrooms are shrinking. Alternative voices are easier to access yet more difficult to verify. Information is

Reporters Ian Donnis: Political Reporter, Rhode Island Public Radio Ted Nesi: Digital Reporter, WPRI Erika Niedowski: Reporter, Associated Press, Providence Bureau Dan McGowan: News Editor, GoLocalProv.com Tim Murphy: Assistant Managing Editor, Public Policy Desk, Providence Journal; Editor, Politifact RI David Scharfenberg: News Editor, Providence Phoenix Tim White: Investigative Reporter, WPRI

Moderators John Taraborelli Julie Tremaine

Photographer James Jones #RInewsroom

We have seven reporters seated at the table and only one representing a print daily, which is quite a change from how this conversation would have been 10, 15, 20 years ago. What is the changing nature of this profession in the new media landscape? -John T Ted N: I think it’s interesting, because we’re at a time where you can jump in in different ways. My job was just an experiment by Channel 12. They never would have had a writer when it was just a TV station; there was nowhere to put the writing. And now everyone has a website. Erika’s stuff used to be primarily available inside a newsroom until it got into a paper. Now the AP has a mobile site… I think a lot of it is just trying to keep an eye on where things are moving and sort of get there along with the readers – not wait until you realize that people have migrated, and then you’re left behind. Ian D: We’re obviously in a time of tremendous change for media. The Internet has ushered in an upheaval in a way that few could anticipate. The traditional advertising base for newspapers has collapsed. Classified ads, for example, used to be a very lucrative source of advertising for newspapers, and that’s

more accessible, yet the truth is harder to pinpoint. In short, journalism is changing quickly and dramatically. We gathered seven of the state’s top political reporters from a variety of media around our conference table the day before the first Cicilline/Doherty debate to discuss these issues and more.

all gone online and melted away from newspapers. Part of the reason why it matters is that newspapers have traditionally had the large staffs that have been able to do a watchdog function of government and other powerful interests. If newspapers have to downsize, where does that kind of watchdog reporting come from? In some cases we’re seeing new websites like Dan works for, or we’re seeing TV stations add more people, as with Ted. Rhode Island Public Radio didn’t even exist years ago. I don’t remember who said it, but some smart media person said, “It’s a great time to be a reporter. It’s a terrible time to be a newspaper.” Regardless of what format we work for, I think we want to see newspapers succeed, because they play a vital role in Rhode Island and elsewhere. Dan M: In terms of where the beat reporter is going, it’s morphing in a lot of ways. You still need [Projo reporter] Kathy Gregg pounding it out at the State House and you need people on Twitter that are going to be doing that sort of process style reporting. People are reporting it as it happens, as opposed to maybe waiting and sitting on a story and running it in the Sunday Journal. We’re seeing way more news – certainly among the people who really follow

politics – and news broken on Twitter. Erika N: Beat reporting in a lot of ways hasn’t changed. There are some tools that are different – there are a lot of tools that are different. When I got in it in 1995 I wasn’t using Twitter, there was no social media, there was barely email. I can’t even remember how I would have done a story back then… But in a lot of ways the building blocks of what we do are exactly the same… Despite all the change, there are a lot of fundamentals and there are so many more ways to get news that the news business, in a way, is thriving.

Ted Nesi, WPRI @tednesi

November 2012 | Providence Monthly

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Island, but there’s not a significant nonprofit newsroom here, yet. Tim W: How would that help? Dave S: I think there are resources potentially for more investigations happening there, and just kind of… Tim W: But aren’t non-profits hurting just as much as capitalist organizations?

David Scharfenberg Providence Phoenix @d_scharfenberg Tim W: I’m a little more bullish on the prospect of reporting and finding a job as a reporter. I think six of the seven people at this table right now: their only choice 10 years ago, besides maybe the Associated Press, would have been to work at the Providence Journal. Now, there are a lot more opportunities. It doesn’t mean that reporting isn’t happening; it just means it’s happening at a lot of different places. Tim M: Everyone’s touched on one of the key issues here, which is resources and the economy – what’s the economic model of the news? Nobody’s going to want to work for free, obviously, so how do you pay that beat reporter, how do you provide the resources that can sustain an investigative reporter for a long period of time? That’s a real difficult question – not just for newspapers, which are feeling it probably the most profoundly, right now – but everyone at this table has felt that challenge. We’re up against a culture that wants everything for free on the Internet, and we don’t want to work for free. Nor is what is provided for free often very good; you do get what you pay for. What’s the economic model going to be? No one really knows the answer. Everyone’s trying to figure out different ways, including some print operations. The Orange County paper in California, they’re all of a sudden saying, “We gotta go back to total print.” They’re pulling people off their blogs and online reporting assignments to really push the print part of their operation, because that’s where they make a lot of money. Dave S: We do all have outlets that, in one form of another, may have not been here, but you’re looking at them. I mean, there’s six or seven of us; there’s not the dozens of people that used to be in the Projo newsroom and that matters. The one missing piece in Rhode Island is some sort of non-profit news outlet. There are some around the country – Saint Louis, Twin Cities, San Diego – they’re doing some interesting stuff, much larger scale than newspapers. That, in very small ways, exists in Rhode

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Dave S: To some degree, sure. If you have a few wealthy people who want to fund these things, or find donations that can keep them going to some degree, you can keep it up and running. It’s never going to be the size of a newspaper, but you can get seven or eight smart journalists who can’t get jobs elsewhere, give them investigative jobs that can supplement, if not replace, a newspaper.

scrappy second voice on the news. Ian D: It’s part of the irony of the age we live in: there’s so much information you can immerse yourself in – from the Projo to the tweets that we do, the websites – but the thing is, it’s only the most avid news consumers who are going to avail themselves of most of that. You want people to be well informed so that important issues in a community can be addressed and that’s a role of a statewide newspaper. We’ve seen the Journal put a lot of attention in the last year on the economy with its Reinvent RI Series. I think the issue of how well or how poorly citizens are informed comes into whether some of these issues get addressed or not, because there’s a big impact on the political culture, how decisions get made.

important. I don’t mean to be the wet blanket here, but we get an email every morning from the editors in Philadelphia, which is our regional hub – what stories are playing hot in the region that day. I can’t tell you how many times the three or four stories that are playing hot – sometimes it’s the big Sandusky story, sometimes it’s, you know, the lab scandal in Massachusetts – but a lot of times it’s a guy who was walking underneath an overpass and a shopping cart fell off, or the two-headed cat. [laughter all around] Erika B: But it’s real. I have a picture of it. Sometimes I write the story about 38 Studios or Central Falls, and that stuff really matters. Then I’ll write a story about some dispute between neighbors, which is really kind of ridiculous. I know that’s going to get more eyeballs, picked up in more of our member papers, but that’s not really civic culture. I think it’s our job to continue to put forth the stuff that’s important so people can make decisions on issues when they go to the ballot box. But I can’t force someone to read a story about Central Falls if what they want to read about is a crazy two-headed cat. Dan M: We know the hot story. I see every page view that we get and I know the first congressional district is very interesting and the second congressional district isn’t particularly interesting. I think that’s sort of a scary thing, because it’s two sides of the state. Both things deserve to be covered equally. But there’s no question that we definitely see decisions made by what people are going to read.

“We want to see newspapers succeed, because they play a vital role in Rhode Island and elsewhere.” -Ian Donnis #RInewsroom We just haven’t seen that here, yet. Ted N: The obituaries for the Journal are written far too often and far too frequently. I think, all of us would agree that if something’s on the front page of the Journal that is the news that day in Rhode Island. I think all of us are having some effect on getting things into the news bloodstream, but there’s a different impact still when something hits the front page of the Journal… That’s still a very powerful megaphone, especially in a state like Rhode Island. We didn’t have a Boston Herald like Tim and I grew up with in Massachusetts as sort of a

Providence Monthly | November 2012

Tim M: I think there’s a real risk if we lose that sort of culture – coming from a nostalgic newspaper point-of-view. One of the dangers that we have with so many sources of information is people tend to gravitate to only what they want to hear. This is kind of reinforcing their beliefs and they’re not really getting a broader sense of what’s going on, the give and take of both sides of an issue. I think there’s a real risk as we move forward in this uncertain future that we lose that sort of culture, that kind of common thing that binds us all together. Erika B: I think civic culture’s incredibly

Erika B: Yeah, we serve a master that’s demanding clicks. There are all these escalating levels of connectivity now between you, your audience and your subjects. How does that change the job? -John T Ian D: It can make for some really unusual moments. Something comes to mind: I was monitoring Twitter, as a lot of us do, and Curt Schilling was getting in a dispute. Tim had the interview with Don Carcieri and went to press him on his responsibility and his response to how 38 Studios blew up. Ted N: Ed Fitzpatrick tweeted it to Schilling, and said, “What do you think?” Tim M: Carcieri said, “You were a crappy businessman.” Ian D: Right, so Ed Fitzpatrick approached me and some other people. We started communicating with Schilling via Twitter, and it was just bizarre. The Journal had an interview with


Schilling, but he had been very sparse with his responses to media outlets. My organization tried getting an interview with him. Here he was communicating with me and other reporters through Twitter, because Schilling sees that as a pure format where his words aren’t twisted around. It was just kind of bizarre. Tim W: But that’s a downfall, in many ways. I remember that night vividly. My tweet to him was, “We’ll give you 30 minutes commercial-free. It won’t be edited.” His response was, “Oh, I disagree with you, Tim. This is the purest form of communication.” But it is homogenized at 140-characters at a time. He couldn’t be challenged with questions that he needs to face. Ian D: Yeah. And you tweeted something to the effect, “This is not the best way to have an intelligent conversation about this.”

Tim W: Absolutely. For some, including Curt Schilling, it’s been just another way to spin their message… Tim M: It’s a double-edged sword. On the one hand, it’s great to have that kind of back-and-forth and connectivity and be up-to-date and following people. But it’s time consuming. It takes your brain away from a higher level of thinking about issues and concepts that can’t be dissected in a 140-word comment. For example, during the presidential debate, I had my iPad and my TV and I was following on Twitter. I was also re-tweeting a lot of what the Politifact nation people were doing, and I realized pretty early on that I could not pay attention to what was going on. My wife would say, “What did he just say?” or “What does that mean?” “I don’t know.” What’s the point of that? For the vice presidential debate I put my iPad down and I got a lot more out of the debate. Tim W: But I think it helps to get people more engaged, and that might be the other side to it. There might have been more people dissecting certain policy issues because something was trending on Twitter. Unfortunately, Big Bird was the big thing on Twitter.

Dan McGowan GoLocalProv @danmcgowan

Erika N: It’s very easy to get distracted. But it’s our job; we’re professionals. We know how to separate out, compartmentalize. In terms of connectivity, I think overall it has to be beneficial to us. People at this table being connected to each other makes us all better. I remember the Schilling thing exactly. I watched

it with this weird mix of fascination and I hung on every single word, because he hadn’t spoken to us. I was also horrified by it, because everybody had gathered around him in this way, and he was driving that conversation in the safe way that he wanted to. That was horrifying, because if we mistake that for interacting and getting information from Curt Schilling, then we’re just shot. We didn’t really learn anything about what happened with 38 Studios from Curt Schilling sending off tweets. Ted N: I think the existence of things like Twitter is a huge reason why my job exists, because you need alternative ways to reach people. Channel 12 isn’t the blog show. I had to get people to come look for writing about the topics I cover on the site, and it was a good way to connect with people, to get things out there. You have to find ways to convince people to read what you’re doing. And this gives people a tool that they might not have had otherwise. Though you work for competing news outlets, it seems like Twitter makes it really easy for all of you to work collectively… One person can contribute one small part of the story and another person releases another part. We’re in this bubble in Rhode Island, where you work together on these stories. It’s something that happens to an extent in bigger towns, but I feel like it’s happening here right now more than anywhere else. -Julie T

tively. I would use the word collegially, because I think we all want to get that story first. We are competing with one other. But at the same time, we do have a respect – a grudging respect for each other. [laughter all around] Ian D: We do have admiration for professional colleagues when they break an important story or write a story particularly well, and that’s why we might re-tweet it. I’m glad to see the Journal has gotten more active on Twitter. We’re at this moment where there’s still very much a need for “old time journalistic values,” fact-based reporting, but there are more ways than ever of getting that out. The most successful news organizations might be those that can balance those two different things. Ted N: We’re talking a lot about what

Tim Murphy Providence Journal/ Politifact RI @politifactri

Ian D: I wouldn’t use the word collec-

November 2012 | Providence Monthly

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Tim White, WPRI @white_tim the digital changes have taken away – in terms of audience, in terms of ad business, in terms of common culture – but it’s given us a huge range of new tools. You can get documents so quickly. That could have been days going to city halls, or you had to have a library like newspapers used to have. Now, it’s all on a website; you can grab it quickly. I know people complain that it’s sped up the reporting process, but it’s taken away time that wasn’t useful – you know, driving off to some state law library somewhere in Kingstown. Tim M: It’s also value added to the consumer, to the readers, because you can share the actual documents and sources with them. When this first started, I sent out a tweet from Providence Monthly about how we’re all here for this roundtable. Somebody tweeted back to ask if we’re streaming this somewhere. According to the rules of the new media age, I should be tweeting highlights from this, we should be streaming it, I should be answering this guy’s question. But if I’m doing all that, to your point about the debates, I’m not paying attention to what you are saying. How do you prioritize, especially when you’re dealing with this pressure on the one hand to get the story out first, and on the other hand, to verify? -John T

press conferences we were all tweeting what the governor was saying, and what changed for me was I actually used that as my electronic notebook. He says something that’s new and noteworthy, I’d tweet that out. Ted would put it out. Ian would put it out. And then when I’m compiling my story – writing it, I should say – for the newscast that night, I went back through the tweets and wrote my story based off of that. You are paying attention even more while you’re tweeting, in that case. I think when it’s a distraction was something like the debates. Ted N: I think it’s also made us and other organizations more transparent, like it or not. Some organizations have resisted that much more, but I think it’s not a bad thing for the press to be accessible, for people to be able to quickly hit back at us if we’re off. We do get off on the wrong track sometimes, or we are fumbling for conventional wisdom that’s missing a big alternative point-ofview. I think that’s it. I struggle with the time management and attention thing, because there are different pressures. There’s the pressure to be on top of everything that’s happening in real-time, and then there’s the pressure to come up with interesting new takes, which inevitably involves going into something that’s not being tweeted about. Ted N: Ian and I were both taken out of print and put into broadcast outlets, but asked to keep writing. I don’t know if you’ll see more of that, but you should, because if there are more resources at broadcast outlets right now and they all have websites, they should be putting news online. I don’t think they do. On this next topic, I’d like to start with the man who’s got his hand over the “Pants on fire” button. There’s the concept of false equivalence, with respect to presenting both sides equally on every story, or saying on particular stories, “Look, this side is lying; this side is not equal to the other side of the debate.” How do you balance those decisions? -John T

Tim W: When we would cover Chaffee’s

Erika Niedowski Associated Press @eniedowski

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Tim M: That’s an interesting and difficult question. Traditionally we have been, let’s present this side, let’s present that side, let the reader make up his or her own mind. That does work in a lot of cases, but Politifact was created for those occasions where it just doesn’t work, where you can present two sides of a complex argument and the reader’s totally befuddled and unsatisfied. The reporters who created Politifact knew that there were times when this was absolutely not true. It’s just not true and there was no form or outlet in traditional balanced he-said/she-said journalism to make that declaration. I was up in New Hampshire backpack-

Providence Monthly | November 2012

ing over the weekend and I was at one of the Appalachian Mountain Club huts. There was a woman from Canada who started talking about global warming and she was adamantly convinced that there was no such thing and it was a total conspiracy of the media. It was a very difficult conversation, because I think the consensus is now, and the media is – well, we’re not going to pretend there isn’t global warming. We’re not going to pretend there are two sides here and that we have to treat both of those sides equally… I think there’s still value to balanced, he-said/she-said reporting, but we do find occasions where that just doesn’t work. Dan M: I think it’s helpful to have Politifact, particularly when you’re just getting press release after press release, or people are having press conference after press conference. The one that comes to mind, that all of us covered, of course, was Anthony Gemma and the voter fraud accusations. It was made into an event that we all had to attend and give it credence, in the sense that there were huge accusations being made. We’re willing to cover it initially, but… Tim was early in doing shoe-leather reporting that one part of it was a little bit false or stretched. Then Politifact and the reporters at the Journal had something about how people who were making these accusations had been accused of voter fraud themselves. It’s strange – you kind of had to cover that, it was the story of the day, but at the same time you needed to go out and say, “Well, maybe this is a stretch.” The benefit of Politifact is when a congressional candidate sends out a press release that makes some sort of accusation, it’s good to have you there to say, “Pants on fire.” Erika N: That story’s a really good example of the he-said/she-said conundrum because I was frankly uncomfortable with a lot of the coverage that came out of that story. Anthony Gemma did not substantiate his claims. I think most people at the table, if not everyone, would agree that he did not present evidence to back up some of the sweeping claims that he made. I don’t have a great solution for that, because you’re right, we did have to cover it. But the thing is that not everybody gets around to reading Politifact. What they see is the headline – the initial story comes out and there are claims of voter fraud. Dave S: I don’t know. I feel like the skepticism came through pretty strongly. Ian D: Yeah, look at Gemma’s campaign. I hear what you’re saying, but I think a lot of voters made up their minds that he was not the most credible candidate, and how he fared in the primary was a reflection.

Erika N: Maybe. But I don’t think we should leave it up to, “I hope they can figure out that Gemma didn’t have any evidence.” Dave S: I think the Projo’s stories very clearly said, up top, “unsubstantiated claims.” Tim W: That story stressed me out. We could all see it coming like a train, because he announced it a few weeks in advance that this press conference was coming. I said to Ted two days before, “I don’t like this story because it’s going to be a he-said/she-said story, and we need to do some gumshoeing.” That initial story’s a very important one… But then it was our job to go out there and literally knock on doors for these voters that are registered at wrong addresses, which we did, but not every news organization is going to devote the resources to do that. That’s what scared me about that story. Ted N: [Politifact is] referenced a lot. Politicians say, “Don’t Politifact me on this, but...” – which almost is like saying, “I’m going to lie.” Dan M: It’s important, the fact that there’s a [Truth-o-]Meter. That’s something that people can understand; they see it. Dave S: With the Gemma story, I wonder if there was a flipside to this, too. After he got crushed for having the ridiculous press conference, five days later, one pretty credible person was interviewed in the Projo talking about voter fraud with the Cicilline campaign, but by that point it had almost no impact. Did the media really pursue this story? Anthony Gemma, say what you will about him, he said, “Go into this neighborhood and find people.” Did we go into the neighborhoods and find people? Dan M: The Gemma stories did come out of it. The Journal reports on a Saturday about this video of mail ballots and it’s mysterious and everybody went and watched it. By Monday, we reported that this former campaign volunteer got a loan that he didn’t pay back from the Cicilline administration during his time in Providence. That’s a legitimate story: campaign volunteer getting money and not paying it back. Ted N: Part of why you get into he-said/ she-said is because reporters aren’t confident enough on the issues being debated to be able to call balls and strikes. It’s not easy; I put a lot of time into trying to get better at that. During the pension debate that was key, because people will just throw things at the wall and see what sticks. The more we don’t feel comfortable with the basic level of poli-


cy that’s being debated, the harder it will be for us to say, “Okay, that’s way out there,” or, “Wait, that was contradicted by this study.” 38 Studios is a good example. That was a time where a lot of people fell down on the job. I don’t think there was nearly enough skeptical coverage of the original deal back in 2010… But I did two stories that I’m proud of because I called up a bunch of video game analysts all over the country and they said just what ended up happening. They said, “This is the most risky type of game to make.” They didn’t say, “This will fail.” I can’t claim that my story says, “38 Studios will collapse in 2012.” But they did say, “This is the most risky kind of game to make, it’s incredibly expensive, the gaming industry is going in a different direction right now.” We also had other stories that said the regulations hadn’t been written yet when they handed that money out. The bond documents were written in a way that the company was set up to fail – this was not a scandal that no one could find. This was not hidden by Carcieri. They brought us in for briefings. That’s a time where I think it was right in front of our faces, but there just wasn’t enough close scrutiny at the actual policy decision that had been made. How do you guys get out there and say, “We do our homework. Regardless of what you think of it, regardless of what media we use, what we do is verifiable, it’s credible, it’s important and, in one form or another, it’s worth paying for.” How do you maintain that message nowadays when people are going to their opinion-based sources to bolster their particular worldviews? -John T Tim M: I think that the most important thing is to make it clear in both our minds and our leaders’ minds that we are about the journalism of verification, not assertion. It’s easy, especially in the hyper-competitive, rapidly paced online world, to assert things that haven’t been verified, because you think or you’ve heard; that’s dangerous for us. We have to be all about verification and transparency.

“We’re up against a culture that wants everything for free on the Internet, and we don’t want to work for free.” -Tim Murphy #RInewsroom Ian D: Facts matter and I think there has been a trend toward a lot more opinion in the information that goes out to people. There is a place for thoughtful analysis, but facts really matter. Ted N: We build trust; it’s a long-term project. Every day you try to do your best work, you try to put things forward that you’ve worked hard to make accurate, you try to make sure you’re always challenging your own biases, you’re making sure to keep a diverse set of publications and analysts and people you read, so that you’re making sure you don’t end up in a bubble that you created for yourself almost unknowingly… That’s the key in the end: are we writing things that reflect the world people actually live in? People notice after a while if we keep reporting things that don’t seem to reflect the world they’re in; they try to find someone else who’s reporting something that does. Erika N: And if we make mistakes we have to correct them quickly and transparently.

Ian Donnis Rhode Island Public Radio @IanDon

Dave S: I do want to put in a word for analysis, too, because the news in particular can be gray and dull and stale – that scares people off as much as distrust of media. You have to be careful in your analysis and it has to ring true, but

you need that to get people interested. Ted N: Being interesting – okay, we always talk about that. Local TV news gets a bad rap. Sure, there are nights when we get more car accidents than reflects the proportion of car accidents in the general population. But, on the other hand, what TV news does a good job of is relentlessly thinking about, “How can we make this both interesting and relevant to the people at home?” And I try to take that – when I’m writing something with a chart about the pensions, I try to think, “Why am I doing this? I find it interesting – why do I find it interesting?” Drawing people in is so important. We should be self-critical if we feel like we’re losing our audience. Why are we losing them, if we think what we’re doing is so important? We should look inside and try to see what can we do to get them back. Tim W: As you’ve always said, it’s trying to get the Brussels sprouts into the story. I’ve done more television stories in the past five years that show screenshots of an Excel spreadsheet – that’s real exciting. But there are ways to make sure that it’s ringing true to a broader audience. I think the brand of journalism is one that news outlets haven’t had to

worry about selling, and now we do. I think the only way you can sell the brand of journalism is to make sure it stands the test of time, which is just a slower process. Dan M: I love covering politics, but I know not everyone cares. I use this example all the time: not everyone cares about campaign finance reports, but if you put it into the form of a list – who has the most money, who spends the most money – that matters to people, and the page views and comments show it. Ted N: We were meeting about prep for tomorrow night’s Cicilline and Doherty debate on our station. What we kept coming back to is what are the people at home worried about? When they’re driving home at night or at the kitchen table, what things concern them that a congressman might be asked to speak to or might have a thought about? There are times we can get too involved in the stories we find interesting and lose sight of what the people at home are worried about, even though we feel like we’ve written that story already. Unemployment’s been very high in Rhode Island for years; sometimes it feels like there’s no story left to write, but we have to keep writing about that, because it hasn’t gone down.

November 2012 | Providence Monthly

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Providence Monthly | November 2012

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City Style

AT HOME / SHOP TALK / THE LOOK / BEAUTY / GET FIT About the Homeowners

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Henry Tingley and Margaret Rancourt live in Calendar Mills in Olneyville. Henry is the assistant manager at Frog and Toad on Hope Street; Margaret is a designer for L’Image Jewelry.

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Photography: James Jones

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(Not So) Run of the Mill 1. Margaret was a sculpture major. That octopus was one of her installations. It’s all hand-sewn felt with wax poured on top. 2. That’s a wall of inspiration for our studio space. If Margaret finds an image she likes, she’ll put it up on that wall. Cindy Sherman is up there, she’s one of her favorite artists. 3. The throw is from Frog and Toad. Margaret made the pillows and the slip cover. 4. That’s Louise’s cage. She’s a house trained black rabbit. There was a sign on a telephone pole saying someone

was giving her away, and I really love rabbits. The Warren artist Will Schaff did a paper cut of Louise as a gift for me. He’s my favorite artist. 5. The hammock was a gift from my boss. I put it up as a joke that wasn’t going to stay, but it’s really comfortable, and it divides the room nicely. 6. We’re the only ones in the mill who have a spiral staircase. Each unit is a little different. It’s all original flooring from when the building was a mill.

November 2012 | Providence Monthly

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City Style |

The Look

by Jane Parisi and Jen Brister

Larkin Conroy

shop local cook american... with a french soul

Jewelry Designer

Tell us a little bit about yourself. I live in Smith Hill in Providence. I have lived here for two years. Before that, I lived in Atlanta for 10. I make jewelry full time for my own company, Larkin and Larkin.

I have been buying only second hand clothing my whole adult life. Can you describe the jewelry you design? I source all of my materials locally. I use mostly vintage supplies and raw earth: natural minerals and stones. I’m primarily influenced ascetically by the ‘70s and tribal African culture. How would you describe your style? On a regular day, somewhere between ‘90s riot girl and lesbian nerd. If I’m actually getting “dressed” then it’s influenced by the ‘70s and tribal African culture. I tend to dress really plainly. I have been buying only second hand clothing my whole adult life. That influences my style too. What I have access to, and what I can source kind of just becomes the outfit. You design such beautiful, big statement pieces that some people find intimidating to wear. How do you confidently wear statement jewelry? I would say, in all things in life, don’t succumb to the fear. Especially in fashion. Don’t be afraid of what people think. If they’re looking at you, it’s probably because they’re jealous. Are there any style tips you’d like to share? Wear anything you can wear while standing up straight and with confidence. Standing up straight, you can pretty much get away with wearing anything. My second style tip is to invest in ponchos. They forgive all of the crimes happening beneath them. I have like seven.

Photography: Corey Grayhorse

What’s one thing that you wear that instantly makes you feel more confident? Big hair. How does living in Providence inspire you? I just completely fell in love with it as soon as I saw it. Providence is oozing with cosmic and historical juices that are inspiring. I see it as this amazing, romantic, decayed, still vibrant, living entity of a town. I really love this place. etsy. com/shop/larkinandlarkin. Jane and Jen co-founded I am the Everyday Girl, iamtheeverydaygirl.com.

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November 2012 | Providence Monthly

43


City Style |

Get Fit

By Jane C. Govednik

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I first started practicing yoga about a year-and-a-half ago. Nursing a foot injury, I was trying to find a way to keep up my fitness routine when high-impact workouts were off-limits, and yoga ended up being exactly what I needed. It was just about the only workout I could do without foot pain, and although I was skeptical, I learned it really is a full-body workout. Bikram yoga had been on my radar for a while because I’ve met some dedicated followers of the practice who swear by it for both the physical and mental challenges it presents. Even before I went to Boiler House Bikram Yoga in Providence for my first class, I knew it would be an intense experience: Bikram yoga is practiced in rooms set to 105 degrees, and as someone who sweats during even a light workout in a chilly room, I knew I would truly be feeling the

heat of the workout. My instructor was Boiler House’s owner Derek Stout, who opened the studio in September. He has been practicing Bikram yoga since he was 16 years old and teaching since 2006. There were about 10 people taking the class, a few beginners like myself and a few people who were obviously regular practitioners based on the way they flowed effortlessly from posture to posture. “We do not have different levels of classes,” Derek says. “A Bikram yoga class is unique in that there can be two people standing next to one another from completely different backgrounds and levels of ability who are equally challenged by the practice.” (I was, indeed, challenged, and I had the buckets of sweat to prove it.) Each Bikram yoga class consists of the same 26 poses, performed in the

same order, every time. But while the postures and breathing exercises are the same each day, each class is still different. “The mind and body are constantly changing,” Derek says. “By keeping the postures and technique the same, the body and mind mold around the healing nature of the practice.” Derek’s class was cleansing, humbling and intense. And even though I know there is room for vast improvement on my part, I really enjoyed it. The series of poses helped me focus only on the tasks at hand, not the thoughts and to-do lists that typically run through my head. Using my mind, body and breath, I released tension, energized my body and got a darn good workout. Not a bad way to spend 90 minutes. 166 Valley Street, #201. Bikramyogaprovidence.com.

vard, Cranston. 275-5250, rei.com. Let’s face it: Finding the motivation to go for a run on a dark, chilly November evening can be tough. Knowing you have people to run with can make it a little easier. A group of local runners, all various ages and abilities, meet each Thursday evening at 6:30pm at different restaurants around the state and

embark on five-mile runs. Afterwards, they all grab a bite together at the restaurant. On Thursday, November 8 the run begins and ends at Harry’s Bar and Burger, 121 North Main Street, Providence. Anyone is welcome to join. Lights and reflector vests are strongly encouraged. Contact Graham at gpow03@yahoo.com for more information.

Don’t miss out on the great gear bargains at REI Cranston on Saturday, November 10, during its Used Gear Sale of imperfect merchandise. You’ll find goods at 30-60% off regular prices. A REI membership is required to purchase, but a lifetime membership is only $20 and can be purchased on the day of the sale. 10am-2pm. 22 Chapel View Boule-

44

Providence Monthly | November 2012

Photography: Amy Amerantes

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City Style |

Shop Talk

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By Erin Swanson

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Opposites often attract. Think peanut butter and jelly; Popeye and Olive Oyl; yours truly and… every man I have ever dated. Seriously. An adrenaline junkie I am not, yet somehow I always seem to attract the thrill seekers. They ride motorcycles, they race cars, they jump out of planes into mountains of snow. Oh, and they want to drag me along for the ride. Let’s face it: I’d rather park it on the couch, book in hand. The one tricked-out sport I could ever get down with is skateboarding, probably because I was never expected to hop on the back of the board. I was excited to check out Civil, the newly opened skate apparel and supply store downtown (where the old OneWay Gallery used to be). Owner Rob Asselin experienced so much success at his East Greenwich store that he decided to expand the business to include this second location. I must say, the space is minimalistic-chic, and it fits in seamlessly with its artsy Westminster Street neighbors. “On a business and a personal level, the Providence store just made sense,” Rob says. “There’s always been a local skate shop here in the city since we were kids and it was important to keep that alive. Kids have been taking the bus down to EG – a lot of college kids don’t have a car.” Rob began scouting locations in the spring and settled on this spot in June. “And then came the lease negotiation,” he says with a laugh. While he jokingly claims to be in

“old man skater mode” these days, Rob has been riding since the age of four. Clearly, he has a true passion for the sport. Also, he might have OCD. Everything in the store is meticulously arranged, boutique-style, with none of that frustrating mall store mess. From skate decks to grip tape to wheels, bearings, shock pads and bolts, the equipment’s all here. And the service is friendly. While some stores stock only the mainstream brands, Civil goes beyond, which is something diehard skaters will appreciate. Rob’s taste, aesthetically, is very good: he’s stocked up on funny Antihero decks, colorful Brixon watches, tons of graphic t-shirts by Huf, The Hundreds and Plan B, as well as jackets, hoodies, wallets, headphones, sunglasses and hats. Oh, and I can’t forget the sneaker wall; I don’t think I saw a pair I didn’t like. In fact, I even mentally styled my future ex-boyfriend: black Brixon flat brim hat, Huf denim button down, Black Levi’s 511 jeans and gray-on-gray Nike SB Dunk Mid Pros. This is definitely the place to shop for your skateboardloving loved ones this holiday season. Although the bulk of the goods are geared towards men, there are a few goodies available for the fairer sex too, including some adorable glittery Tom’s that I would totally rock while being dragged to the skate park. It’s only a matter of time. 231 Westminster Street. 383-1622, wearecivil.com.

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Providence Monthly | November 2012

More than any season, fall’s particular smells and tastes appeal to me. The popularity of pumpkin means any and everything that can have pumpkin added to it has. (Pumpkin macarons, anyone? Pumpkin Greek yogurt? It’s a whole new world of gourds and that world is delicious.) Until recently, I thought that the proliferation of fall’s iconic flavor was limited to food and drink. Not so. It turns out that Butter Day Spa offers seasonal treatments that benefit your skin and allow you to enjoy autumn, even on a spa table. So in I went to for my firstever fall-inspired facial. Butter’s unique location – in a bright yellow Victorian on the College Hill section of Hope Street – was a smart choice by owners Alicia and Arnell Milhouse. It’s a whole new kind of vibe to walk into a grand parlor of a late-1800s mansion, old world art hanging from the walls, to wait for a spa service. I was greeted by Chifferobe’s Kristen Minsky, who directed me to a table laden with French wine and cheeses while I waited for Dayja to lead me to the treatment room. More lovely old art, candles and drapery waited there, in what I’m guessing was once the family dining room. It was a welcome departure from the tiny, muted-color treatment rooms you find in most spas. The treatment of the day was a Fantasia facial, one of Butter’s signature services. Dayja began by cleansing, toning and assessing my skin type and the kind of products she would be using on me. The spa uses a British skincare line called Pevonia that’s popular in Europe but largely undiscovered in America. She placed chilled green tea and jasmine teabags on my eyes to depuff and improve dark circles, which was new for me - and, it turns out, very effective. We went through the standard steam treatment (with the added benefit of aromatherapy: Dayja gave me my choice of scents like sweet orange, eucalyptus, lavender, lemon and pep-

permint – I chose rose) and extractions. Then the seasonal elements started, and they were lovely. First, Dayja moisturized and massaged my face, arms, shoulders and décolletage with a delicious smelling pumpkin moisturizer. Normally, pumpkin scents can be overly sweet and spiced and not smell much like pumpkin at all. This product was delicate and perfectly autumnal. (She added that they would be continuing the seasonal treatments into the winter, next with cranberry products.) Dayja then painted on a pumpkin enzyme mask – the antioxidants and vitamins A, C and K in it clean out the pores and promote cellular turnover. There was more massage while the mask did its work, so I was in a totally blissed-out state when Alicia came in for my spa reflexology treatment. I had never tried reflexology, but had long been curious about it. It turns out that the Asian methodology is basically a really excellent foot massage, but with an eye towards the fact that certain pressure points in the feet correspond to other parts of the body. Alicia walked me through each one (big toes for head and scalp, arch for liver and intestines) as she applied pressure. I swear I could feel a little sensation in each place before she told me what would happen next. More than anything, it’s completely relaxing. I left Butter with refreshed skin and walked out into the night with a whole new appreciation for the season. 255 Hope Street. 383-4771, butterdayspa.com.

Illustration: Caleigh McGrath

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November 2012 | Providence Monthly

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Providence Monthly | November 2012

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Feast |

In the Kitchen

By Stephanie Obodda

An Evolution of Taste danny Teodoro on his culinary passion When did you get involved with Pizzico? I partnered with Jim Harris about six years ago when he had owned Pizzico for about six years. I got involved in the restaurant and we started Decadent Catering out of the same facilities. I’ve been in the business since I was a kid (my godfather was a chef) and have a background as a chef restaurateur. We had similar goals in the industry and it’s been a good collaboration. Tell me more about your catering business. Decadent Catering is a boutique catering company. What sets us apart is that we’re not looking to be huge, but we have the backing and knowledge of the industry and a busy restaurant behind us. We leverage those to deliver great catering. We can do any size event, but most tend to be on the smaller side and customized. We like to create a restaurant experience for the guests even though they are in another venue – that’s been the recipe for our success. Is it difficult to juggle both businesses? Balancing catering and the restaurant isn’t difficult for me – it’s my background. It’s all about controlled chaos! The more detailed and organized you are, the better chance you have at success. We run a pretty tight operation and everyone is cross-utilized. Most of our staff has been with us for a long time, and we have a catering director who oversees that area.

Photography: Mike Braca

How would you describe Pizzico? Pizzico is a rustic bistro. The restaurant opened in 1991 and has gathered a loyal following over the years, but it needed to be updated when I arrived six years ago. We had the creative challenge of mixing customer favorites from the long-standing, diverse menu with trendier dishes and other touches that would appeal to new customers. Is it still evolving? In the restaurant industry, you always have to keep evolving so you don’t get left behind. You need to keep adapting and changing based on what’s happening and what the customer

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wants. Since we’re in a residential neighborhood, we have regular local customers, so when we try something new we’re able to get a lot of direct feedback. This helps us know how we’re doing and whether our vision is in the right direction. Describe your menu. Our regular menu has lots of choices for different tastes and palates, and we have a local board, which features dishes from local produce, farmers, and producers. It changes weekly and there are often five to six different farms or local suppliers per dish. We don’t just do this because farm-to-table is trendy, but because we like to educate diners about what’s available around here. What’s been on the local board lately? Our local menu changes every week; we coordinate with Farm Fresh RI to get what’s in season. For example, we’ve been featuring some great cod and scallops from Local Catch, based out of Narragansett. Last week we featured roasted parsnip and pancetta with cracked black pepper fettuccini, finished with extra virgin olive oil, fresh parsley and Cloumage cheese from Shy Brothers, who are

based out of Westport, MA. The pancetta is from Daniele, a larger charcuterie producer in Rhode Island. What are some popular dishes? The menu is so diverse it’s hard to pick, but I’ll tell you my favorites. One is the Duck Confit, served over a wild mushroom risotto with creamed spinach and truffle oil, finished with a red wine demi-glace. Another, my personal favorite, is the Spigola. It’s pan-seared sea bass served over lobster risotto with a shrimp saffron brodo (broth). These are the hearty dishes that people crave when the weather gets colder.

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November 2012 | Providence Monthly

53


Feast |

On the menu

By John Taraborelli

Take a Bite

more restaurant openings keep the dining scene fresh

54

Rice) and elsewhere (Singapore Style Rice Noodle, Malaysian Curry Stew). They’re open for lunch and dinner seven days a week. www.veggiefunri.com Another new food truck has taken to the streets, as well – though it prefers to be called a “mobile café.” Acacia Café is based out of Little Compton and is the creation of Chef Dawn Brooks-Rapp, who is not only a culinary school graduate, but a registered nurse, too. As you might expect, the focus is on fresh, local, all natural and, whenever possible, organic ingredients. The menu will change seasonally, but primarily offers sandwiches, burgers and soups. Some examples include the JD Cuban with turkey, ham, Swiss, pickles and spicy mayo; their version of the famous Vietnamese sandwich Banh Mi with chicken; and a butternut squash and apple soup. Check www.acaciacafe.com or follow @AcaciaFoodTruck on Twitter for more info and locations. One of the most unfortunate aspects of last year’s closing of DownCity was the fact that one of the city’s best restaurant spaces was left tragically vacant. Well, this month 50 Weybosset Street is officially back on the culinary map with the opening of Circe. It’s the culmination of several years of searching and planning by bartender-turnedrestaurateur Carlo Carlozzi. He’s spent the last decade behind the bar at 10 Prime Steak & Sushi, but has long dreamed of owning a restaurant. When the space became available, he seized the opportunity, recruiting Kyle Poland from 10 to run his bar and Simon Keating from XO Café to head the kitchen. After remodeling the spacious restaurant, he promises that it will be like “walking into a breath of fresh air.” DownCity’s signature orange has been replaced by white, the painted-over bamboo floors have been returned to their natural tone, and the upstairs mezzanine is now an area for private parties. As for the food, Circe will offer what Carlozzi calls “American-infused Mediterranean” cuisine. Of course, there will

Providence Monthly | November 2012

2 Pauls Good Food

be drinks too. He points out that while chefs usually open restaurants, it’s rare for a bartender to do so. “So, you know the drinks will be really good,” he adds. Indeed, the restaurant takes its name from Circe, the nymph in Greek mythology known for her magical potions. And good news for fans of DownCity: Circe will continue the former occupant’s tradition of featuring Sunday brunch with added entertainment. Alternating weekends will feature a DJ spinning ‘70s/’80s favorites and Michael Dutra’s Sinatra tribute. “I’ve been in this business so long, one thing I’m good at is listening to people,” Carlozzi says. “I have some-

thing at this restaurant that everybody wants.” www.circeprov.com BEER-TASTIC NEWS The Great American Beer Festival makes its second appearance of the year at the Convention Center on Saturday, November 5. There are, as always, two sessions from 1-4:30pm and 6:30-10pm, allowing you ample opportunity to sample ales, lagers, stouts, IPAs and other fancy stuff you haven’t even heard of yet from brewers around the country and around the world. There will also be food and entertainment. Check beerfestamerica.com for more info and tickets.

Photo:graphy Dan Schwartz

The autumn continues to be a busy season on the local dining scene, with several new openings over the past couple of months. First, just about a year after opening The ROI in the Jewelry District, restaurateurs Paul Shire and Paul Roidoulis are at it again. This time they’re taking over a spot in East Providence to open the appropriately named 2 Pauls Good Food (315 Waterman Ave.). The location has been home to a number of restaurants over the years – most recently, Vine Yard East – but, depending on your age and East Providence roots, it is best remembered either for Cattails City Grill or Joseph’s Family Restaurant. While the former had its adherents based on its sophisticated city-style dining, Chef Shire promises that 2 Pauls will be closer to the latter, a neighborhood fixture he remembers from his childhood growing up in Rumford. The menu will focus on what Shire calls “neighborhood comfort food,” meaning burgers, steaks, chicken pot pie, mac and cheese, and, of course, meatloaf – a dish for which Shire is known several restaurants over. The prices and atmosphere will be inexpensive, accessible and friendly – appropriate for two business partners who met on the golf course and bonded over a Grateful Dead cassette. They are open for lunch, dinner and Sunday brunch. www.2paulsgoodfood.com Back over the city line, Veggie Fun (123 Dorrance St.) has opened downtown in the former home of Asian Bistro. The new restaurant will continue to serve pan-Asian fare, but only vegetarian and vegan dishes. The menu features an array of familiar Chinese preparations like Peking Duck, General Tso’s Chicken and Orange Beef, but with wheat and soy based substitutes in place of the traditional meats. In addition to Chinese classics, they will offer a variety of dishes from around the continent including Korea (Bi-Bim Bap, a type of rice bowl), Japan (Udon or Soba Noodle Soup), Thailand (Pad Thai and Bangkok Fried


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Providence Monthly | November 2012

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Feast |

Review

By Linda Beaulieu

A Food Adventure

a new west Side restaurant is expanding minds and palates James Mark is listening to Joy Di-

Photography: Tiffany Medrano

vision on the radio while he pounds lemongrass and galangal (aka Siamese ginger). Pig skins are boiling on the stove. He tweets: “It’s going to be a rad day.” Since August I’ve been following Mark on Twitter, where he posts a slightly different menu almost every day. He bristles when called a chef, so let us just say he is one of the cooks at north, where Ama used to be, at Luongo Memorial Square in the West End of Providence. (Yes, north is lowercase.) Fans were sad to hear that Ama’s suddenly closed, and the business was sold to Mark and two friends, John Chester and Tim Shulga. Previously, Mark spent a few years at Nicks on Broadway, some time at The Red Fez, and before all that a grueling stint at Momofuku Ko with the legendary David Chang in New York. At north, Mark’s food is a mix of Cambodian and Guatemalan fare with regional American food thrown in for fun. It sounds like Mark and friends are cooking what they like to eat, and they’re inviting all of us to give their sometimes strange food a try. In its first month, the unusual menu featured lots of seafood – whole fried scup with tortillas, a green curry lobster roll, pork and clams in coconut milk, and oysters galore – and no more than a dozen items total on any given day. “We keep our menu small and rotating so that as cooks we stay passionate about it,” Mark wrote in one of his many online commentaries. “And passionate

Oysters

cooks make better tasting food.“ Current appetizers include oysters on the half shell and paper-thin slices of Country Ham ($12). On our first visit we had the Finchville country ham. The succulent moist shreds were served with airy baguette slices and a charred miso mayo. On our next visit, we had Newsom’s country ham, thin slices of smoky, salty American pork. That night we also tried General Tsao’s Chicken Wings ($9) with crispy broccoli, soy and garlic. For the main course, there are two or three “large plates” which are enough for two to three people to share. These chicken, pork and seafood entrees are just under $40, but again large enough to share, which brings the per-person price back down to a reasonable level. One night we tried the Twice-Cooked Pork Redang’d, a stuffed pork shoulder in a red curry sauce, served on a bed of charred long beans with biscuit rounds on top of the sauce. We loved it and ate quite a bit, still managing to take a full portion home to enjoy the next day. The second night, we shared the Twice Cooked Pork Malaysian Style with the same accompaniments. This was my absolute favorite dish, and I could not stop dunking the flaky biscuits into the mild red curry sauce. We also sampled the Whole Fried Chicken served in pieces with biscuits, braised greens and squash. When they say “whole,” they mean it. Even the deep-fried chicken neck

Scrapple with Squishy white bread, Pickles and Cilantro

was served and nibbled on. Most of the chicken was well cooked and not the least bit greasy, but the legs could have done with another minute or two in the deep fryer. The bowls to share include all kinds of unusual dishes, my favorite being the Squash Salad ($9) with its sourdough croutons and Thai basil, dressed with vinegar and nuoc nam (Vietnamese fish sauce). I was excited to see the Oyster Po’boy ($8 for a half sandwich, $14 for a full) on the menu. I’ve been in love with oyster po’boys ever since I savored one at Paul Prudhomme’s restaurant in New Orleans many years ago. That set a very high standard. At north, the fried-until-golden oysters were fine but lost in the layers of flavors. The late-summer tomato slice was abundantly ripe and flavorful. The lettuce was fresh and crisp. But the sliced pickle was unnecessary. I would have preferred a much softer bread slathered with industrial strength mayo. But dessert turned my frown upside down. The densely flavored Palm Sugar Ice Cream and Roasted Pina Sorbet ($6) was sprinkled with roasted coconut and topped with coconut vinegar – just savory enough to balance off the intensely sweet base. The Strange Shape Buttermilk Donut ($8) begged to be eaten with a good cup of cof-

fee. On the side were fresh and pickled fruits, for a little added crunch. North has a bar but offers only the suggested drinks of the night, so don’t go if you’re craving a Cosmo. (The staff at The Dorrance and Tini offered input on the north cocktail menu back in August.) Recent options were a subdued Rico Hola, a mix of tequila, lemon and mint, and the Red Wine and Coca-Cola. So the word is out that a team of experimental young cooks have taken over the space formerly called Ama’s. The foodies of Providence have been stopping in to check things out, As one of these food experts said, north is strange but special. They are doing something very different here, and it is quite wonderful. Linda Beaulieu is the author of The Providence and Rhode Island Cookbook, available at stores throughout the state. Follow Linda on Twitter @LindaBeaulieu3.

north 226 Carpenter Street Providence foodbynorth.com

November 2012 | Providence Monthly

57


Lena’s Encore

Feast |

behind the bar

By Cristy Raposo

Fine Consigned Women’s Fashions & Accessories

Kicked-Up Java

david delRossi on serving spiked coffee Dress Your Best for Less! 1243 Mineral Spring Ave North Providence 721-9811 Hours: Tues-Sat. 11am-5pm

What is Teas and Javas all about? It’s unlike any place in Providence. We offer a variety of items such as gelato, freshly baked pastries, sandwiches, soups, salads, alcohol-infused coffees and coffee drinks. We grind the beans for your cup of coffee only after you have placed your order. Alex and Ani’s designer and owner, Carolyn Rafaelian, envisioned this place. Each Teas and Javas will be located next to an Alex and Ani store. The Cranston Teas and Javas will be open this month. How does Teas and Javas reflect Alex and Ani? We offer world-class service and positive energy. Our mission here is to serve love in a cup by nourishing the body and soul with the best quality products made locally. Like the store, the coffee shop is inviting and welcoming.

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58

Providence Monthly | November 2012

How do you nourish your customers? Our menu offers fresh and quality items; our deli meats are Boar’s Head. All of our vendors are local. The gelato is supplied by Cold Fusion out of Newport. My Sweet Indulgence supplies our cupcakes and Pawtucket-based J. Joy’s Cake Studio provides all of our cakes. This November, we’ll incorporate panini, soups and a full bar into our menu. We currently offer local beers including Sam Adams Seasonal, our alcohol-infused coffee drinks and wines by the glass. With the recent acquisition of Sakonnet Vineyards by Alex and Ani, we now offer their wines. Which menu items jump out at you? One of my favorite items is the Maqui Berry Parfait made with fresh local strawberries and blueberries, organic yogurt, organic granola and chia seeds, which are rich in omega-3. The parfait features the Maqui berry, a Chilean berry known to contain the highest amount of anti-aging antioxidants. Also, the Roast Beef & Focaccia sandwich is delicious. We pair freshly sliced roast beef with goat cheese, topped with arugula and layered with creamy horseradish sauce atop Onion Focaccia Bread. What makes bartending here so unique? The coffee drinks. No one else has the

General manager and head mixologist david delRossi

variety of coffee drinks we offer - from frozen coffee drinks to alcohol-infused iced coffee. In addition to that, we offer your usual dark, medium, light and decaf roasts available hot or iced. Our current fall flavors include French Vanilla, Hazelnut, Caramel and Pumpkin. What’s the challenge of creating cocktails with coffee? Determining the perfect amount of the right ingredient. Figuring out how much of each ingredient you need to achieve the taste you are looking for. The coffee is strong; you need to know how much of each coffee to put in each drink so the coffee doesn’t overpower the alcohol. What is “love in a cup” for you? Café N Crème – I love caramel and it has just the right amount of sweetness. It’s created with freshly brewed coffee, Kahlua hazelnut and Amaretto Disaronno topped with whipped cream and sliced almonds. What are some fun after dinner cocktails our readers should serve this Thankgiving? For a coffee drink, recreate our Café Roma - coffee, Godiva chocolate li-

queur and Frangelico topped with whipped cream and dark chocolate shavings. It’s easy and your guests will love it. If you want to wow your guests with a drink from our fall menu, make a Prosecco Float. You’ll need St. Germain liqueur, choice of fruit gelato (strawberry recommended) and prosecco. Scoop some gelato into a wine glass, add the liqueur and then slowly add prosecco. Serve with spoon. What do you love about fall in Providence? It’s my favorite season. I hate the heat and I hate the absolute bitter cold; I love the in between and the foliage. I love everything pumpkin from flavored coffee to beer and more.

Teas and Javas 199 Wayland Avenue Providence teasandjavas.com

Photography: Mike Braca

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November 2012 | Providence Monthly

59


Contemporary Dance Concert November 16 & 17 8:00pm Sapinsley Hall Rhode Island College 600 Mt. Pleasant Avenue, Providence

$25 General $20 College Students w/ ID and Seniors Tickets: 401 456-8144 RIC Box Office

25th Anniversary Season

www.fusionworksdance.org This activity is made possible in part by a grant from the Rhode Island State Council on the Arts

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Providence Monthly | November 2012


Feast |

In the drink

By Emily Dietsch

ADESSO On The Hill

Star Status Whisky The trendiest pour in town

139 Acorn Street Providence’s Federal Hill 521-0770

Illustration: Ashley MacLure

Squinting in the Avery’s

shadowy bar space, hunched over two small tables crowded with Japanese whisky bottles and tumblers filled with their contents, I struggled to make out the labels and jot down remotely legible tasting notes. Zs morphed into Ks, Us impersonated Os, smudges abounded, but no matter. As Emerson noted, “when it’s dark enough, you can see the stars” – and certainly these were bright ones in the whisky universe. Note that that’s whisky, not whiskey with an ‘e,’ per Japanese distillers’ semi-controversial spelling. The missing vowel is neither accident nor folly, but an attempt by the industry to align itself with Scotch whisky, traditionally considered more prestigious and finely crafted than Irish, American and other whiskeys – and distinctively spelled without the vowel. Indeed, Japanese whisky is trying very, very hard, both to produce world-class products and to make everyone know it. All the striving seems to have paid dividends, at least among cocktail mavens, as Japanese whisky has garnered buzz and presence swiftly in the past few years. When Bill Murray schilled for Suntory in Lost in Translation a decade ago, few if any barflies in America knew there was any such thing, and even fewer bars stocked it. Now, almost seemingly overnight, Japanese whisky is the new, hip dram to pour. After watching the bottles pop up on more and more bars in New York and D.C., but none yet in Providence, I asked John Richard of the Avery what, if anything, he was doing with the stuff. “Nothing yet,” he said, but offered to hunt down a few bottles for a tasting. Hunt he did, and when a friend and I showed up for an R&D session, he greeted us with three bottles of the Suntory company’s finest: a Yamazaki 12 and 18, and a Hibiki 12. Big game, in hunters’ parlance, worthy of stuffing and mounting – but far better when put to more practical use. Even in the bar’s low, low lighting, I’m sure my eyes glinted. What makes these pours so special? As ever in American bar culture, laws of supply and demand as well as marketing have much to do with Japanese whisky’s newfound star status. Japa-

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nese whisky houses produce far lower quantities than major whisky/whiskey distilleries, and the quality yielded is routinely unimpeachable. It’s simple math: Fewer bottles and better craftsmanship equals more clout and bigger price tags. Factor in the work of brand ambassadors and aggressive advertising campaigns, both of which ratchet up name recognition while stressing refinement and exclusivity, and a miniboom was born. But again, hype and shell games are hardly the whole story, and shouldn’t overshadow how remarkable these whiskies are. As whisky aficionado James Broom has put it, “Japanese whisky is whiskey in HD. All the flavors are there that you’d find in Scotch, but some of them are more intense, as if they had been turned up. Not louder, but a little brighter.” That subtle intensity owes to careful engineering. When Japanese distillers threw their hats in the whisky ring in the 1920s, they paradoxically emulated Scotland’s finest with utmost reverence, and yet strategically rejected their definitive peatiness and smokiness, which pack quite a punch to the kisser. Most Scotch devotees covet that punch, and the very thought of a whiskey without it seems cotton-headed at best and heretical at worst, but Japanese connoisseurs hold a different view. To them, smoke and peat aren’t marks of quality but impediments to it, drowning out layered, complex flavors

with a one-note bellow. True to form, silkiness dominated all three whiskies in our tasting. Hibiki proved the silkiest of the group, blooming intensely but smoothly with a drop of water. The bourbon enthusiast among us preferred its easy-sipping roundness, whereas J.R. and I - more Scotch fiends than not - took a shine to the Yamazakis, which felt moodier but still gentle compared to what flows from the Scottish Highlands. To reinforce the distinction, J.R. trotted out his favorite heady single malt from that region, as well as a veritable unicorn among American whiskeys from his private stash. Both lit up my throat and left me agog, not to mention wishing that I could ferret them home. And then, after cleansing my palate with a deep whiff of coffee beans, I went back to the Japanese trio. And then again. These are whiskies that beg for another pass, and yet another, and they reward time and attention with new revelations. No replacements to my desert island liquor lineup are planned as yet, but I intend to get to know these whiskies a bit better, and intrepid customers at the Avery can follow suit. Skip the traditional highball preparations preferred in Japan, and take the dram slowly, with closed eyes if you can manage. It’ll be the first time you best see a work of art in total darkness, I guarantee it. 18 Luongo Memorial Square. Averyprovidence.com

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November 2012 | Providence Monthly

61


GIFTof STYLE

Feast |

dining Guide

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Providence Monthly | November 2012

10 PRIME STEAK & SUSHI 55 Pine St.; 453-2333. Located downtown, 10 offers a sophisticated yet lively atmosphere, complemented by aged prime steaks, a full sushi menu and creative cocktails. LD $$-$$$ ABYSSINIA 333 Wickenden St.; 4541412. Enjoy the unique experience of Ethiopian and Eritrean cuisine, using your fingers (and Ethiopia’s famed flatbread) to sample richly spiced meat, fish and vegetable dishes. (Forks are available, but less fun.) LD $-$$ ADESSo oN THE HILL 139 Acorn Street; 521-0770. The popular Adesso is back, in a new location. Come in for an elegant Italian dining expe-

Key

BETTER BURGER CoMPANY 217 Thayer St.; 228-7373. With angus beef burgers that are juicy and tasty, this casual spot is a no brainer for anyone looking for a quick, delicious and affordable meal. Serving wholesome veggie, falafel and salmon burgers too. LD $

rience; try a brick oven pizza cooked in the open air kitchen. D $$-$$$

BRAVo BRASSERIE 123 Empire St.; 490-5112. Enjoy lunch and dinner at this American bistro with a French flair. Located downtown across from Trinity Rep, it’s the perfect place for a pre-theater dinner or cocktail after the show. LD $$-$$$

THE AMERICAN 311 Iron Horse Way; 865-6186. With its swanky circular booths, fireplaces and gilded art, you’ll be swept back in time. The menu, featuring daily specials, is inventive and expertly prepared. LD $$-$$$

BRICKWAY 234 Wickenden St.; 7512477. Breakfast is the specialty at Brickway, a cozy neighborhood eatery known for its  extensive menu of comfort foods made with a creative edge. Brunch offered on Sundays. BBrL $

ANDREAS 268 Thayer St.; 331-7879. For a taste of Greece, head to Andreas. Their menu includes souvlaki, moussaka and a variety of kabobs, along with specialties like Lemon Oregano Lamb Chops and Spanakopita, an appetizer of spinach and feta in flaky phyllo dough. BrLD $-$$

BYBLoS 235 Meeting St.; 4539727. Providence’s original hookah lounge offers more than just a relaxing smoke and chic atmosphere. You can also enjoy classic Lebanese dishes and light cuisine with your cocktail. LD $

ASIAN PALACE 1184 North Main St.; 228-7805. All the flavors of Asia are

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

CAFé PARAGoN 234 Thayer St.; 331-6200. This hip eatery serves sandwiches, pasta, and entrees at

Photography: Tiffany Medrano

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prices lower than the chic décor would have you believe. The adjoining Viva lounge is perfect for afterdinner drinks and private parties. BrLD $-$$ CASERTA’S PIZZERIA 121 Spruce St.; 621-9190. This Rhode Island tradition serves big pizzas with generous toppings and thick, rich tomato sauce. The Wimpy Skippy, a spinach pie with cheese and pepperoni, is not to be missed. LD $-$$ CAV 14 Imperial Pl.; 751-9164. The New York Times’ choice as one of Providence’s five best restaurants, CAV’s contemporary award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrLD $$-$$$ CHEZ PASCAL 960 Hope St.; 4214422. Chef Matt Gennuso’s East Side kitchen offers French food with a modern twist. Try the Bistro Menu (Tue-Thur), which features three courses for $35 per person. Delicieux! D $-$$$ CoSTANTINo’S VENDA BAR & RISToRANTE 265 Atwells Ave.; Costantino’s has expanded to include a brand new bar with a large menu of creative wood fired pizzas in beautiful DePasquale Square. D $-$$ CRESTA BAR & RISToRANTE 100 Main St.; 722-2151. Enjoy a full menu of classic and innovative Italian dishes in an inviting atmosphere in downtown Pawtucket. For those warm afternoons, eat outside on the gorgeous terrace. LD $-$$ DoN JoSE TEQUILAS 351 Atwells Ave.; 454-8951. Don Jose’s digs a little deeper than your average Mexican restaurant, with all the basics you love alongside more artfully composed entrees and a wonderful selection of house-made tequilas. LD $$ THE DoRRANCE 60 Dorrance St.; 521-6000. The Dorrance, a 2012 James Beard Foundation award semi-finalist (best new restaurant and chef), is known for its impres-

CASERTA PIZZERIA

sive architecture, hand-crafted cocktails and delicious modern American cuisine. LD $$-$$$ GoURMET HoUSE 787 Hope St.; 8314722. Beautiful murals and decor set the mood for delicious Cambodian and Southeast Asian cuisine, spicy curries and noodle dishes. The tamarind duck is a must. LD $-$$ HARRY’S BURGER & BAR 121 North Main St.; 228-7437. Harry’s features only freshly ground beef, Nathan’s hot dogs, a long list of craft beers and new twists on cocktails. A perfect quick bite or night out. LD $-$$ HARUKI EAST 172 Wayland Ave.; 223-0332. For authentic Japanese dining, try Haruki’s large variety of sushi, sashimi, bento boxes, soba noodles and delicious specialty entrees. Enjoy the chic atmosphere and the freshest sushi around. LD $-$$$ JACKY’S WATERPLACE 200 Exchange St.; 383-5000. Experience sushi, Chinese and Japanese food, noodles and much more in a stunning atmosphere, right in the heart of Waterplace Park. Sip an exotic drink while taking in the spectacular view. LD $-$$$ JULIANS RESTAURANT 318 Broadway; 861-1770. What began in 1994 as a small Federal Hill brunch spot has grown into a popular destination for award-winning brunch, dinner, desserts, craft beer and cocktails. Outdoor seating, vegan options. BBrLD $-$$ KARTABAR 284 Thayer St.; 331-8111. This European-style restaurant and lounge offers a full menu of unique dishes with Mediterranean flair and eclectic flavors. They also offer a top-notch wine list and martini menu. LD $-$$ KITCHEN BAR 771 Hope St.; 3314100. Offering contemporary comfort cuisine in an elegant setting, Kitchen Bar features daily specials and take-out. Expect exciting new options and flavors. LD $-$$

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63


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Feast |

dining Guide

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LIM’S 18 Angell St.; 401-383-8830. Dive into the unique combination of Lim’s fine Thai cuisine and sushi served in an intimate and modern setting. LD $$ LUXE BURGER BAR 5 Memorial Blvd.; 621-5893. Luxe brings the classic burger to a new level. Their build-your-own burger list, which includes Kobe and Gold Labeled beef, never ends, with countless combinations. LD $-$$ MILLS TAVERN 101 North Main St., 272-3331. The only restaurant in RI to receive The Mobile Four Star Award for five consecutive years, Mills Tavern provides traditional American cuisine in a warm, friendly setting. D $$-$$$ MUMU 220 Atwells Ave.; 369-7040. A Chinese restaurant with a hip urban feel and friendly, welcoming service. Serving up lunch specials and signature dishes at dinner, this spot is sure to please, seven days a week. LD $-$$ NEW RIVERS 7 Steeple St.; 751-0350. Modern bistro cooking comes to life using local produce, meats and seafood, creating menu options as delicious as they are decadent. Perfect for an evening out. LD $$-$$$ NoT JUST SNACKS 833 Hope St.; 831-1150. Indeed, it’s not just snacks, but rather some of the tastiest, most authentic Indian food around, served in a comfortable, homey setting right in the heart of Hope Street. LD $-$$ oPA 230 Atwells Ave.; 351-8282. Visit Lebanon for dinner. Select from a menu of authentic dishes or let the chef prepare a platter of 12 “mezza” items ranging from salads to seafood to grilled meats. D $$-$$$ PARKSIDE 76 South Main St.; 3310003. Chef/owner Steven Davenport offers innovative and classic foods with eclectic flare. The menu also includes creative pasta dishes and, of course, the signature rotisserie meats for which Parkside is famous. LD $-$$

theroiprov.com 150 Chestnut Street, Providence, RI

401.272.2161 64

Providence Monthly | November 2012

PoTENZA RISToRANTE D’ITALIA 286 Atwells Ave.; 273-2652. Experience the authentic flavors of Chef Walter Potenza, a name long synonymous with

Key

Italian food in Rhode Island. This is a must-stop for foodies, and it caters to gluten-free diners. D $$-$$$ RASoI 727 East Ave., Pawtucket; 728-5500. Rasoi, Hindi for “kitchen,” is the fruition of a dream by Chef Sanjiv Dhar to balance healthy food, personalized service and Indian culture. Featuring a full bar and famous weekend buffet. LD $-$$ RED STRIPE 465 Angell St.; 4376950. It’s classic comfort food with French influences. From their Grilled Cheese with Tomato Soup to ten styles of Moules & Frites, Red Stripe’s menu is reasonably priced and made with passion. LD $-$$$ RICK’S RoADHoUSE 370 Richmond St.; 272-7675. With hand-cut, fire kissed steaks, gut busting burgers and fall off the bone ribs, Rick’s brings the best slow-cooked cuisine to the Ocean State. LD $-$$ RoMA 310 Atwells Ave.; 331-1717. This old world banquet room and catering facility has been serving RI for over 20 years. Chef Domenic prepares meticulous international cuisine with an Italian flair. LD $-$$ RUE BIS 95 South St.; 490-9966. This intimate eatery provides breakfast and lunch in a cozy, neighborhood bistro atmosphere – all with the gourmet pedigree of Hope Street dining staple Rue De L’Espoir behind it. BBrL $ RUE DE L’ESPoIR 99 Hope St.; 7518890. In business for over 30 years, the Rue has only gotten better. Beautifully prepared with the freshest ingredients, the innovative, constantly changing menu keeps diners on their toes. Superb brunch. BBrLD $$ RUTH’S CHRIS STEAK HoUSE 10 Memorial Blvd. (at the GTECH Center); 272-2271. Come celebrate their fifth year overlooking Waterplace Park by treating yourself to the best USDA Prime steak in Providence. Change your life one bite at a time. D $$$ SAKURA 231 Wickenden Street; 3316861. Enjoy traditional Japanese cui-

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


sine, fresh sushi and sashimi in this casual, unpretentious neighborhood spot. Choose a comfortable booth or take your shoes off and have a seat in the tatami room. LD $-$$

viting family atmosphere and ensures the finest quality ingredients in everything from fresh salads to juicy burgers to pizzas and Italian entrees. Full bar available. D $-$$

SIENA 238 Atwells Ave.; 521-3311. Federal Hill’s Siena features authentic Tuscan cuisine in a warm and lively atmosphere. The extensive menu includes wood-grilled veal, steak and seafood entrees along with signature pasta and sauté dishes. D $$-$$$

South County

TASTE oF INDIA 230 Wickenden St.; 421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really delicious) Indian cuisine, with seafood delicacies and Tandoori specialties, made with authentic Indian spices. LD $-$$ THE RoI 150 Chestnut St.; 272-2161. Located in the charming Jewelry District, Chef Paul Shire’s 21st-century supper club serves up hot food and cool music. Modern day comfort food is always on the menu, as is a sleek bar and casual but hip surroundings. LD $$-$$$

ELEVEN FoRTY NINE RESTAURANT 1149 Division St, (Warwick/ East Greenwich line); 884-1149. 965 Fall River Ave., Seekonk; 508-3361149. Metropolitan chic comes to the suburbs at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $$-$$$ SIENA CUCINA 5600 Post Rd., East Greenwich; 885-8850. Siena features authentic Tuscan cuisine in a warm and lively atmosphere, plus over 20 wines by the glass and an Italian “tapas” menu. D $$-$$$

North

TRATToRIA ZooMA 245 Atwells Ave.; 383-2002. Located on historic Federal Hill, Zooma offers award winning Neapolitan cuisine in a beautiful, upscale setting, specializing in house made pasta, local fish, meats, vegetables and authentic wood fired pizza.LD $$-$$$

BLACKIE’S BULL DoG TAVERN 181 George Washington Highway, Smithfield; 231-4777. This tavern specializes in comfort food and features a large selection of beer. Skilled bartenders, drink concoctions and live music make this the perfect happy hour spot. LD $-$$

VENDA RAVIoLI 265 Atwells Ave.; 4219105. An Italian food emporium in the heart of Federal Hill, Venda offers gourmet pastas, olive oils, meats, cheeses, olives, espresso, gift baskets, cookbooks and more. $-$$

TRATToRIA RoMANA 3 Wake Robin Road, Lincoln; 333-6700. This Italian restaurant offers fresh, homemade food by Italian-born Chef Luciano Canova in a comfortable atmosphere with moderate pricing. With friendly, attentive staff, you’ll feel just like family. LD $$-$$$

Xo CAFé 125 North Main St.; 273-9090. XO Café celebrates fine food, wine and funky art. Featuring a seductive atmosphere, outmatched by playfully composed dishes inspired by natural/local ingredients. BRD $$-$$$

East bay BILLY’S 286 Maple Ave., Barrington; 289-2888. Billy’s creates a warm, in-

Providence Art club little Pictures 2012 Original art $250 or less, cash & carry paintings, prints, glass, mixed media and more Opening Reception: Sunday, November 18, 12-4pm Exhibition Dates: November 18-December 23 Extended Gallery Hours:

Monday-Wednesday & Friday 12-5pm Thursday12-6pm • Weekends 12-4pm 11 Thomas St., Providence, R.I. 02903 • 401.331.1114 • www.providenceartclub.org

The VOtes are in and everyone agrees... the flats is awesome

west bay CHAPEL GRILLE 3000 Chapel View Blvd., Cranston; 944-9900. Nestled in the hills of Cranston’s Chapel View complex, this restaurant offers great food and views. Enjoy a Mediterranean inflected menu while admiring the Providence skyline in the distance. LD $$-$$$

355

Hope Street Providence 401.751.6777

November 2012 | Providence Monthly

65


Visit

SOUTH MAIN STREET

our favorite place for the holidays

Our New Location!

Cable Car

Bambini 251 South Main Street • 490-6952 www.bambiniri.com Offering unique baby gifts, clothing, shoes and, of course, complete nursery design. Outfit your baby’s room in high style.

204 South Main Street • 272-3970 www.cablecarcinema.com Your neighborhood art house cinema & cafe. Serving great coffee, panini, soup, salad, wine and beer. 8am-10pm weekdays; 11:00am-10pm weekends.

Marc Allen

200 South Main Street • 453-0025 www.marcalleninc.com The go-to store for Providence’s best-dressed men, Marc Allen offers handmade luxury sportswear and one-of-a-kind items for all occasions.

Pakarang

303 South Main Street 453-3660 www.pakarangrestaurant.com Serving authentic Thai cuisine in a comfortable setting, Pakarang offers holiday gift cards. For every $50 bought, receive an additional $5.

Dr. Dennis Karambelas Optometrist 295 South Main Street 831-2015

Specializing in contact lenses, including bifocal & keratoconic fittings. Visit our new optical boutique, Karambel-Eyes!

Momentum FITNESS 222 S. Water Street & 271 S. Main Street 272-8900 www.momentumri.com Offering personal and semi-private training, small group classes, and monthly memberships. Call for a free fitness consultation.

SHOPPE Pioneer 253 South Main Street • 274-7467 www.shoppepioneer.com Every treasure in this boutique was hand-picked with a keen eye. Find contemporary fashion at every price point.

Wild COlonial 250 S. Water Street • 621-5644 www.wildcolonial.com Enjoy seasonal craft beers, fine and unusual spirits and light repast in the convivial confines of one of Providence’s oldest buildings.


Get Out

EVENTS / ART / MUSIC / THEATRE

Photo: Alison Swiatocha

Lucky Number Seven

Fusionworks

November 16-17: Join in the celebration as Fusionworks Dance Company presents its 25th Anniversary Annual Fall Concert Series, featuring the choreography of artistic director Deb Meunier. The performance includes a line up of seven of the company’s greatest hits from Meunier’s 25year stint. Old favorites include Vesperae,

Moons of Rousseau and Uber Geeks, along with new dance created in collaboration with world renowned musician Michael DeQuattro. See the high energy show that’s fascinated audiences for a quarter of a century. $25. 8pm. Sapinsley Hall, Rhode Island College, 600 Mt. Pleasant Avenue. 456-8144, ric.edu/pfa/orderinfo.php.

November 2012 | Providence Monthly

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Get Out |

Calendar

By Erin Swanson

This Month

November 1 Join E&O Tap and Owls to Athens for their Fall Night Riot, a group art exhibition featuring work by RI artists along with a Day of the Dead Celebration and music by DJ Tank Jones. Free. 6pm-midnight. E&O Tap, 289 Knight Street. 454-4827, eandotap.com. November 1-4, 6 Elemental Theatre Collective presents 44 Plays for 44 Presidents, a two-hour play comprised of biographical sketches of 44 infamous Americans. $15. 7pm Tuesday-Saturday; 2pm Sunday. 95 Empire Street. 831-9327, elementaltheatre.org. November 2, 4, 9, 11, 16, 18, 30 If you’re ready for some fast-paced, bone crushing action, head to the Dunkin’ Donuts Center and catch a Providence Bruins home game. November 16 is a Draft and Dog Night: get a ticket, hot dog and beer for $18. 1 LaSalle Square. 331-6700, dunkindonutscenter.com. November 3 The Avenue Concept is hosting a Silent Auction Fundraiser at its gallery space, the Bin. Bid on oversized spray painted panels and enjoy food and music. Free. 6-10pm. 304 Lockwood Street. theavenueconcept.blogspot.com November 3, 10, 17, 24 Head to the Brown Bookstore every Saturday morning for Story Time in the cozy children’s books section. 11am. 244 Thayer Street. 863-3168, bookstore.brown.edu. November 4, 11, 18, 25 Think you’re funny? Prove it. Get on stage for a Comedy Showcase… or just sit in the audience and have yourself a laugh. $10. 8pm. 39 Warren Avenue, East Providence. 4388383, ricomedyconnection.com. November 5 Get your fill of hip-hop with Aesop Rock, along with Rob Sonic, DJ Big

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Wiz and Dark Time Sunshine. All ages show. $18 advance; $20 day of. Doors 8:30pm, show 9:30pm. 79 Washington Street. 331-5876, lupos.com. November 6-27 Head to The Roots every Tuesday for the Strictly Jazz Jam with Mango Trio, Richard Hundley, Mibbett Threats and Zeffro Gianetti. $2. 7:3010:30pm. 276 Westminster Street. 272-7422, rootsprovidence.com. November 8-30 Next up at The Gamm is Red, a Tony Award winning play about NYC painter Mark Rothko and his painted murals at the Four Seasons on Park Ave. $36. 172 Exchange Street, Pawtucket. 7234266, gammtheatre.org. November 9 Yellow Peril Gallery is pleased to present COLLECT, an art and design concept store for the curated lifestyle in Olneyville. Join them at a Launch Party at The Plant. 7-10pm. 60 Valley Street #102. 861-1535, yellowperilmedia.com. November 10 There’s a major new exhibit hitting town. Come to the ThinkSpace Opening Celebration featuring open-ended play experiences allowing kids to explore and experiment with shape and space. Domino chain reactions anyone? 100 South Street. 273-5437, childrenmuseum.org. November 10 Get a seat and hold on tight because the rough and tumble roller derby divas are about to take you on a wild ride: The Old Money Honeys vs. The Sakonnet River Roller Rats. Rhode Island Convention Center, 1 Sabin Street. providencerollerderby.com. November 10, 17 The ironically titled Color-Blind is a stage play that explores racial prejudice. Come prepared to laugh. $15 advance; $20 door. 7:30pm. First

Providence Monthly | November 2012

Craftopia

Walking in a Winter Crafter-Land November 11: Shop early this year at Craftopia, the area’s premier one-day craft show held at Hope Artiste Village. Shoppers can look forward to a mix of art and craft including repurposed clothing, jewelry, handbags, bath and body products, paper and fine arts. Come hungry: food trucks will be parked outside. Admission is only $1, and free for kids, with every 50th entrant winning Craftopia bucks in varying denominations that can be spent at any booth. 10am-4pm. 1005 Main Street, Pawtucket. 626-1833, rhodycraft100.blogspot.com


Get Out |

Calendar

Unitarian Auditorium, 1 Benevolent Street. revdc.org. November 10-30 Everyone’s favorite Scrooge returns to the stage for Trinity Rep’s A Christmas Carol. Bring the whole family and bring your holiday spirit. $15-36. 201 Washington Street. 3514242, trinityrep.com. November 11 Chez Pascal will be the site of the Sophia Academy’s Pearls of Wisdom Fundraiser. Enjoy a jewelry sale, auction items, music, food and drink, held in two parts. 4-6:30 and 6:30-9pm. $60 one event; $100 both. 960 Hope Street. 784-0021 x308, sophia-academy.org. November 11 Celebrating its 46th season, the Museum Concerts of Providence presents The Eternal Romantics: Music of Schubert & Schumann. $8-25. 3:30pm. First Unitarian Church, One Benevolent Street. 274-5073, museumconcerts.org. November 15 Discuss and taste 10 wines at the next Evening With Wine Class inside the 7th floor garden room of the Peerless Building. Enjoy a welcome aperitif and food, too. $30. 6:30pm. 150 Union Street. providencewineacademy.com.

By Erin Swanson

November 16 Enjoy the smooth comic stylings of Ben Hague at Knock Down Stand Up Comedy. Come see the new Spot Underground too! 8pm. $10-$15. 101 Richmond Street. brownpapertickets.com November 17 Like rock climbing? Try Black Light Boulder Bashes where you can climb in the (almost) dark. You can also expect birthday cake and prizes for the most glowing outfit. $10 non-members w/ gear, $5 gear rental. 7pm-midnight. 100 Higginson Avenue, Lincoln. 7271704, rockspotclimbing.com. November 17 Join in an all-ages celebration of the reopening of Columbus Theatre at Revival – An Evening of Local Music and Food. Enjoy music by The Low Anthem and Brown Bird, food by Julians and Nice Slice and beer by Revival Brewing. $20. Doors 6pm; music 7pm. 270 Broadway. columbusrevival. brownpapertickets.com. November 24 Usher in the holidays at Roger Williams Park Zoo with the big guy himself. Santa’s Arrival and Parade features post parade photo ops, free with zoo admission. 8:30am gates; 9:30am arrival. 1000 Elmwood Avenue. 941-4998, rwpzoo.org.

November 15 Hop on the trolley, it’s Gallery Night Providence. Visit 27 of the city’s galleries, museums and historic sites. Starts at Regency Plaza. Free. 5-9pm. One Regency Place. gallernight.info.

November 29 They’re in trouble, they are addicts, they’re addicted to this girl… well, not really, but they sure do sound fantastic. Check out Never Shout Never on stage at The Met with four opening acts. $20. 6:30pm. 1005 Main Street, Pawtucket. 729-1005, themetri.com.

November 16 Head to Fete for Milkbread with Trophy Wives. Milkbread has recently recorded their full-length debut album; check out the emotionally charged songs they’ve spent the past three years writing and honing. $8. 9pm. 103 Dike Street. 383-1112, fetemusic.com.

November 29-30 Got art? Head to the 30th Annual Foundry Holiday Show and Sale inside the Pawtucket Armory Arts Center. Artisan offerings include jewelry, glass, pottery, clothing, artwork and furniture. Free. 5-9pm Thursday; noon-8pm Friday. 172 Exchange Street, Pawtucket. Foundryshow.com.

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November 2012 | Providence Monthly

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Join us S U N D A Y

December 9 7 : 3 0 P. M . THE AUDITORIUM IN ROBERTS HALL

Natalie MacMaster

Christmas inCape Breton View complete list of events at www.ric.edu/pfa T I C K E T S W W W. R I C . E D U / P FA O R ( 4 0 1 ) 45 6 - 8 1 4 4 www.facebook.com/PerformingArtsSeries.RIC

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Providence Monthly | November 2012


Get Out |

Music

Sakura

By Eric Smith

R e s ta u R a n t Japanese & Sushi

Visit our Tatami Room BYOB Lunch & Dinner

Open Daily 11am-11pm 231 Wickenden St, Providence 331-6861 • eatinri.com/sakura/

• Custom Résumé Writing • Career Coaching and Assessments • Interview Training • Dress for Interview Success

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Mark Cutler

A Cut Above the Restless

Make Your Holidays Special

This man of great courage sets the bar high

Photo: Bob Karambelas

From the opening tremolo’d clang of “Salvation Cruise,” a raucous kickstarter of a song that opens Mark Cutler’s latest release Sweet Pain, the bar is set high for an album of dirty, murky garage blues, and the record doesn’t disappoint. “I drink some whiskey, I drink some wine/I get along fine,” is a lyric as convincing as any I’ve ever heard of. Cutler has raw, simple and powerful songwriting chops, and it’s a pretty sweet kiss-off to any critics looking to delve too deeply into a record deserving appreciation for its physical, visceral thrill. The album takes many detours down avenues of country and blues while Cutler’s vocal presence remains along the lines of a wounded Tom Petty with some Iggy Pop thuggishness thrown in. On “Nothing Left to Do,” a beautiful violin, pedal steel and acoustic guitars belie a scathing tale of devious manipulation, while on “Dirty Town” he claims to “set-

tle down, in a dirty town,” but from the restlessness of his voice, one guesses that there’s not much settling down happening at all. “I think that I’ve probably been gravitating toward similar themes for my whole life,” Cutler says. “Themes such as sinning, redemption, love, hate, death, small town ennui, betrayal, friendship, family, small pleasures and little pieces of grace. I seem to revisit those themes a lot.” Throughout the record, some stellar musicians support Cutler. Making up his band, The Men of Great Courage, are old friends Jimmy Berger on bass and Richard Reed on keyboards, both of whom were members of The Schemers, the influential hard rock band that Cutler founded in the early 1980s. When asked if being a veteran of the local music scene has any bearing on his creative output, Cutler is humble. “I try not to let that have an effect in a way that will make me inhibited

or self-conscious,” he says. “Sometimes it seems real easy to write songs, the spigot is turned on and the ideas flow. Sometimes it’s not so easy, but I do find that if I treat it as a discipline and work on it for a few days in a row, songs start to come around. I call it setting the table for the muse.” On some of his proudest achievements, Mark Cutler has the grace to casually toss off a few of the most impressive names in music. “I’ve been lucky to tour with folks such as Bob Dylan, Warren Zevon, The Waterboys and bunch of other bands,” he says, “I got to record with Iggy Pop and Harry Dean Stanton and hang out with him at his house and watch a Lakers game. I’m pretty happy that I got to share the stage with Bo Diddley and Jerry Lee Lewis and the Dead Kennedys... that’s pretty cool.” Sweet Pain is now available through 75 Or Less Records. 75orlessrecords.com.

Cakes & Italian Cookie Trays

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November 2012 | Providence Monthly

71


Spend Your Day in Splendor

Get Out |

Art

By Dale Rappaneau

Holistic Therapies for Mind, Body & Spirit

Jennifer Ryall, LMT

145 Waterman St, Providence 401-439-1468 splendormassage.com

Feeling Creative? Providence Monthly is looking for talented writers

C.C. Wolf

The leader in local lifestyle

Send your resume and sample work: resumes@providenceonline.com

The Art of Making Art

ew S.” e

Although the whole of

Upcoming Chef’s Table Chef Sai Will Host This Exclusive Event Beginning November 15th, 6pm or 8pm.

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Taste the flavors of the season in a uniquely personal environment Reserve Your Space Today! Space Is Extremely Limited.* *Requires a minimum of six people and maximum of ten. $50 per person ($70 with wine pairing). Advanced reservations required.

DeWolf Tavern at Thames Street Landing 259 Thames Street, Bristol • 254-2005 www.DeWolfTavern.com • dewolftavern@yahoo.com

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Providence Monthly | November 2012

one’s creativity holds no physical form, artists of all types struggle with keeping their proverbial well from drying up. Writer’s block, artist’s clog, painter’s snag – call it what you will, this complex condition cares not for the medium in which an individual works, only the agonizing halt of that individual’s ability to produce, create and thrive as an artist. Typically, this block is trivial, some temporary problem that needs to be dealt with, but extreme cases have lasted years and even ended careers. So what is one to do? According to renowned painter, poet and colorist Carolyn Simon, cofounder of East Side Art Center on – you guessed it – the East Side of Providence, the first thing is to realize that “you can’t make [art] happen.” She explains: “My students and friends will tell me, ‘There’s nothing there, I can’t create,’ so I tell them to clean their studio. Clean their room. Clean their brushes. Write little notes in a notebook. Put on music. Don’t force it, but kind of be there, just in case something clicks.” Under the name C.C. Wolf, Simon has exhibited paintings and prints in

museums, galleries and private and corporate collections in the United States, Europe, Canada and Australia. In addition, she has over 35 years of experience teaching classes and private workshops, 20 of those years at the aforementioned East Side Art Center, which she owns with her husband Don. She’s one of the founding members of the Rhode Island-based artist group 19 on Paper and has also published a hardcover book of vibrant artwork paired with melodic poetry, titled Angels Dance Upwards. Quite simply, Simon’s well of creativity has been flowing for more than 40 years and shows no signs of stopping. How does she do it? Her continual love of the arts may have something to do with how she views the process: “I compare it to having a conversation. You try something and the artwork tells you, ‘Eh, this is all right, but maybe less of that.’ So you say, ‘Okay, but I like that, so maybe I’ll save it for another day.’ It’s a conversation that goes back and forth between you and the canvas, or you and the paper.” As many artists can attest, there are days when this conversation

flows with ease. Every idea strikes hot on the anvil and “you step back from what you’ve done and you think, ‘Whoa! I’m a genius,’” says Simon with a laugh. “But maybe the next time you sit down and it’s gone. So that’s when you think, ‘Well, maybe I’m not a genius.’” But these artistic voids should not be viewed with fear or anger. According to Simon, “Art is about getting in touch with who you are. If you’re not well or you’re not happy, you can’t fool [the art].” Whatever you do, though, to heal your weakened emotional state, you should always come back to the art. “I call art a good addiction,” says Simon. “People run - I don’t know why they do it, I don’t like running, but they love running. I love what I do. That’s the important thing. Frustration, not frustration; good day, bad day – I love what I do. No matter what art you’re doing, whether it’s cooking or writing or painting, you have to love it.” To see or purchase artwork by Carolyn Simon, aka C.C. Wolf, head online to CCWolfStudio.com, or take the artistic plunge yourself and sign up for a class at the East Side Art Center. 26 Rochambeau Avenue. 3312021, eastsideartcenter.com.

Photography: Dawn Temple

How one local artist keeps the creativity flowing


Expect the

unexpected

fine clothiers

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November 2012 | Providence Monthly

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Boards • Paddles • Balance Boards • Longboards • Apparel • Accessories

Providence Monthly | November 2012


Get Out |

Theatre

By Molly Lederer

Seeing Red

A great painter gets the Gamm treatment

Photography: Dawn Temple

Rothko made headlines last month, after a vandal defaced his 1958 painting Black on Maroon at London’s Tate Modern. Were he still alive to hear of it, the great abstract expressionist painter no doubt would consider such a crime deplorable. But, as playwright John Logan depicts his character in Red, Mark Rothko – while likely to condemn this particular response – also might have appreciated the fact that his work continues to elicit strong reactions. Black on Maroon had a dramatic history long before October’s incident of vandalism and Logan’s 2009, Tony Award-winning play shone light on it. As part of the famous Seagram mural set, it was originally designed for the Four Seasons Restaurant in New York City. Rothko accepted the handsome commission from the Seagram Co. in ‘58. Then he changed his mind, returned the cash advance and decided to keep the paintings himself for a decade. He never had a chance to see nine of them hang in positions of prominence at the Tate Modern. Word of his suicide reportedly reached the gallery the same day his murals arrived in 1970. John Logan’s Red takes place in Rothko’s New York studio from ‘58– ‘59, imagining the period when the artist created the Seagram murals. In Logan’s retelling, an aging Rothko regales his young assistant Ken with passionate theories on art and philosophy. He rails against the Pop Art movement and the seemingly superficial tastes of modern society. He waxes romantic about the past and expresses grand hopes for his legacy. He’s unintentionally funny, unbearably arrogant, and deeply sympathetic, all at once. Ken the assistant, though awed by Rothko’s talent and success, eventually summons the nerve to call him on his B.S. and give him fresh perspective. PM recently attended a rehearsal of Red at the Gamm Theatre, where the RI premiere opens this month.

With artistic director Tony Estrella at the helm and actors Fred Sullivan, Jr. and Marc Dante Mancini in the roles of Rothko and Ken, respectively, the production promises to be powerful. At a rectangular table, the two actors, their director, and a few of the crew sat discussing everything from emotional undercurrents to paint recipes (the script calls for raw eggs – but is that wise?). Estrella and Sullivan stuck around afterwards to share their own impressions of the play. “It’s a play about seriousness, about taking yourself and your art seriously. Art can play a serious role in our lives,” Estrella explains. “Somehow in the last generation or two, we have succeeded in minimalizing art’s role and conflating it purely with entertainment.” Rothko fiercely believed in the significance of art, in its potential to evoke emotion and inspire new views of the world and our own internal workings. “He’s fascinating because he’s so pure and serious of intent,” Sullivan notes of Rothko. “He’s so complicated and so human, and therefore it’s a real challenge to be him for five scenes and ninety minutes. Because he demands, and his character demands, every note you can play on your instrument. It’s incredibly personal and titanic in scope, the way he feels about things and the way he expresses himself.” Sullivan admires how deftly playwright Logan encourages viewers to meet art halfway, to be open to it, to “let it wrap its arms around you.” Through Logan’s characterization of Rothko, Sullivan finds that he is “begging an audience to be generous, and to look at what people sometimes dismiss as fuzzy rectangles that their kids could paint as something else. As an attempt to do the impossible, to paint emotion.” Red marks Estrella’s first time directing Sullivan in a show, though these veteran theater artists have collaborated for years. Both fell in love with the play upon

Marc Dante Mancini (left) and Fred Sullivan, Jr.

reading it and, after Estrella secured the rights, dove headfirst into research, learning more about Rothko’s life, visiting museums to see more of his work and developing deeper appreciation for his genius. Estrella recalled a visceral reaction upon viewing the Seagram murals for the first time in 2005. Reading Logan’s play years later helped, he noted, to “really define and articulate what that response was and why I had it.” Estrella revisited Black on Maroon and the other Seagram murals at the Tate Modern last month, in the course of his Red research. He happened to be there the very day before the vandalism. Hearing what transpired made him further consider art’s value, and its destruction. It became part of his ongoing discourse with Sullivan – What is art? Why do we do it? Why do we need it? Talking about art, of course,

is an enjoyable pastime for many artists, Sullivan and Estrella among them. That’s part of their affinity for Red. As Estrella says of art, “For those of us who feel that the world cannot do without it, we are often pressed to say why. And I think this play makes a great argument for that.”

Red November 8–December 16 Sandra FeinsteinGamm Theatre 172 Exchange Street, Pawtucket 723-4266 gammtheatre.org

November 2012 | Providence Monthly

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The Last Detail

The Warwick Mall has gone through a major transformation in the past 18 months. Rising from what most thought was the impossible after the Flood of 2010, the mall is brimming with new stores (H&M, Off Broadway Shoes), revamped anchors (seriously, have you been to the Macy’s?), a Pinkberry, and even a spectacular laser show at Jordan’s Furniture. And on November 8, Nordstrom Rack, the off-price division of Nordstrom, 76

Providence Monthly | November 2012

will be opening (conveniently right in time for the holiday season and just three weeks before the annual shopapocalypse known as Black Friday). Expect to find in-season merchandise at 30-70% of its regular retail price. The grand opening is at 9am, so check it out and get started on your shopping list. And depending on the strength of your willpower, you might just indulge in a few early “me” gifts while you’re there. –Devin Fahey

Jordan’s Furniture

Photography: Mike Braca

Don’t Call it a Comeback


UnitedHealthcare is accepted at all Lifespan Laboratories.

Highest Quality, Easiest Access Lifespan, the name synonymous with Rhode Island’s best hospitals, has made it easy to find a convenient location and time for your laboratory testing. Lifespan Laboratories has 44 locations throughout Rhode Island and southeastern Massachusetts, each offering a complete range of the most advanced laboratory tests. And because you never need an appointment at Lifespan Laboratories, there’s sure to be a location and time that suits your schedule. Some laboratory locations are even open on Saturdays. For more information, please call 401–793–4242 or 1–800–980–4244. www.Lifespan.org/services/labs

CRANSTON

JAMESTOWN

PAWTUCKET

PROVIDENCE continued

SMITHFIELD

1199 Reservoir Avenue Phone: (401) 946-8735 Fax: (401) 946-4675 Monday–Friday: 8:30 a.m.–5 p.m. Saturday: 8:30 a.m.–12:30 p.m.

20 Southwest Avenue Phone: (401) 423-2520 Fax: (401) 423-9635 Monday: 9 a.m.–5:30 p.m. Tues, Thurs & Friday: 9 a.m.–5 p.m. Wednesday: 8:30 a.m.–6:30 p.m.

85 Pearson Avenue Phone: (401) 721-9824 Fax: (401) 721-9825 Mon, Tues, & Friday: 8 a.m.–4:30 p.m. Wednesday: 8 a.m.–4 p.m. Thursday: 9:30 a.m.–6:30 p.m. Saturday: 9 a.m.–1 p.m.

1195 North Main Street Phone: (401) 865-6693 Fax: (401) 865-6694 Monday–Friday: 8 a.m.–7 p.m. Saturday: 8 a.m.–4 p.m.

400E Putnam Pike Phone: (401) 232-0927 Fax: (401) 232-0576 Monday–Friday: 8 a.m.–4:30 p.m.

CUMBERLAND 2140 Mendon Road Phone: (401) 333-9875 Fax: (401) 333-0429 Monday–Friday: 7 a.m.–5:30 p.m. Saturday: 7:30 a.m.–1 p.m. 2 Meehan Lane *NEW LOCATION* Phone: (401) 658-1032 Fax: (401) 658-1274 Monday–Friday: 9:30 a.m.–6 p.m.

EAST GREENWICH 1672 South County Trail, Suite 203 Phone: (401) 398-7827 Fax: (401) 398-7829 Monday–Friday: 8 a.m.–5 p.m. Saturday: 8 a.m.–noon 925 Main Street Phone: (401) 884-8200 Fax: (401) 884-8270 Monday–Friday: 7:30 a.m.–4 p.m. Closed for lunch 12:30 p.m.–1:30 p.m.

EAST PROVIDENCE 400 Warren Avenue Phone: (401) 434-0993 Fax: (401) 434-0994 Monday–Friday: 8 a.m.–4:30 p.m. Closed for lunch noon–12:30 p.m. 1275 Wampanoag Trail Phone: (401) 433-0908 Fax: (401) 433-0926 Monday–Friday: 8 a.m.–4:30 p.m. Barrington Medical Center 1525 Wampanoag Trail Phone: (401) 433-5149 Fax: (401) 433-4734 Monday–Friday: 7 a.m.–5 p.m. Saturday: 7 a.m.–11:30 a.m.

LINCOLN 6 Blackstone Valley Place Phone: (401) 333-1051 Fax: (401) 333-1052 Monday–Thursday: 8 a.m.–5 p.m. Friday: 8 a.m.–1 p.m.

PORTSMOUTH LINCOLN 1 Commerce Street Phone: (401) 335-1116 Fax: (401) 335-9020 Monday–Thursday: 8 a.m.–7 p.m. Friday: 8 a.m.–5 p.m. Saturday: 8 a.m.–noon 2 Wake Robin Road Phone: (401) 333-3246 Fax: (401) 333-3562 Monday–Friday: 7 a.m.–5 p.m. Saturday: 7:30 a.m.–noon

NEWPORT 11 Friendship Street– Newport Hospital Phone: (401) 845-1260 Fax: (401) 848-6036 Monday–Friday: 7 a.m.–5:30 p.m. Saturday: 8 a.m.–noon

NORTH PROVIDENCE 1515 Smith Street Phone: (401) 353-4812 Fax: (401) 353-4814 Monday–Friday: 7 a.m.–5 p.m. Saturday: 7 a.m.–noon

NORTH SMITHFIELD 594 Great Road, Suite 101 Phone: (401) 597-5940 Fax: (401) 597-5941 Monday–Friday: 8 a.m.–4:30 p.m.

PASCOAG FOSTER 142 A Danielson Pike Phone: (401) 647-7426 Fax: (401) 647-4869 Monday–Friday: 7:30 a.m.–4 p.m. Closed for lunch 12:30 p.m.–1:30 p.m.

39 East Avenue *NOW OPEN* Phone: (401) 312-9837 Monday–Friday: 7:45 a.m.–5:30 p.m. Saturday: 8:30 a.m.–4:30 p.m.

1 High Street, Unit #5 Phone: (401) 567-8790 Fax: (401) 567-8749 Monday–Friday: 7:30 a.m.–4:30 p.m. Closed for lunch 1 p.m.–2:00 p.m. Saturday: 8 a.m.–noon

161 Chase Road Phone: (401) 682-1129 Fax: (401) 682-1664 Mon, Tues, Thurs & Fri: 7:30 a.m.–4 p.m. Wed & Sat: 7 a.m.–11:00 a.m. 77 Turnpike Avenue Phone: (401) 682-2067 Fax: (401) 682-2321 Monday–Friday: 8 a.m.–4:30 p.m.

PROVIDENCE 44 West River Street Phone: (401) 272-1649 Fax: (401) 861-0957 Monday–Friday: 8:30 a.m.–5 p.m. 146 West River Street Phone: (401)-793-3137 Fax: (401)-793-3144 Monday–Friday: 8:30 a.m.–5 p.m. 111 Plain Street Phone: (401) 444-2084 Fax: (401) 444-2098 Monday–Friday: 8:30 a.m.–5 p.m. Medical Office Building 2 Dudley Street Phone: (401) 444-8323 Fax: (401) 444-8657 Monday–Friday: 7 a.m.–4:30 p.m. Saturday: 9 a.m.–1 p.m. 33 Staniford Street Phone: (401) 453-8218 Fax: (401) 453-8219 Monday–Friday: 8:30 a.m.–5 p.m. Closed for lunch 12:30 p.m.–1 p.m. 160 Wayland Avenue Phone: (401) 621-4120 Fax: (401) 621-5679 Monday–Friday: 8 a.m.–4:30 p.m. Closed for lunch 12:30 p.m.–1 p.m.

Patient Service Center hours of operation are subject to change. Please call ahead to verify. *RI Health Ventures d.b.a. Lifespan Laboratories

285 Governor Street Phone: (401) 861-2130 Fax: (401) 861-0896 Monday–Thursday: 9 a.m.–5:30 p.m. Friday: 7:30 a.m.–4 p.m.

28 Cedar Swamp Road Phone: (401) 231-4156 Fax: (401) 231-4285 Monday & Thursday: 8 a.m.–6 p.m. Tuesday & Wednesday: 8 a.m.–4:30 p.m. Friday: 7 a.m.– noon Saturday: 8 a.m.–noon

1 Hoppin Street Phone: (401) 793-8780 Fax: (401) 793-8303 Monday–Friday: 8 a.m.–5:30 p.m.

TIVERTON *NEW HOURS*

Shaw’s Plaza 208 Collyer Street, Suite 101 Phone: (401) 793-4615 Fax: (401) 793-4776 Monday–Thursday: 7:30 a.m.–5 p.m. Friday: 7 a.m.–5 p.m. Saturday: 7:30 a.m.–11:30 a.m. 148 West River Street Phone: (401) 272-1467 Fax: (401) 272-1460 Monday–Friday: 8 a.m.–4:30 p.m. 1125 North Main Street Phone: (401) 793-2881 Fax: (401) 793-2882 Monday–Friday: 8 a.m.–4:30 p.m.

REHOBOTH 237 Winthrop Street Phone: (508) 252-3804 Fax: (508) 252-3824 Monday–Friday: 7:30 a.m.–1 p.m. Saturday: 7:30 a.m.–11:30 a.m.

RUMFORD 400 Pawtucket Avenue Phone: (401) 438-3409 Fax: (401) 438-2406 Monday–Friday: 8 a.m.–4:30 p.m.

SLATERSVILLE 905 Victory Highway Phone: (401) 765-0957 Fax: (401) 765-0392 Monday–Friday: 7 a.m.–4 p.m. Saturday: 7:30 a.m.–11:30 a.m.

1800 Main Road Phone: (401) 625-1140 Fax: (401) 625-1144 Monday–Friday: 8 a.m.–5 p.m. Saturday: 7:30 a.m.–11:30 a.m.

WARWICK 400 Bald Hill Road Phone: (401) 734-1831 Fax: (401) 615-2144 Monday–Friday: 7:30 a.m.–5:30 p.m. Saturday: 8 a.m.–noon 1035 Post Road Phone: (401) 467-4730 Fax: (401) 467-2019 Monday–Friday: 8 a.m.–4:30 p.m. 1444 Warwick Avenue Phone: (401) 463-3675 Fax: (401) 463-3673 Monday & Wednesday: 7 a.m.–4:30 p.m. Tuesday & Thursday: 7 a.m.–4 p.m. Friday: 7 a.m.–noon Closed for lunch 12:30 p.m.–1 p.m.

WEST WARWICK 186 Providence Street Phone: (401) 615-2800 x2193 Fax: (401) 615-2144 Monday–Friday: 8 a.m.–4:30 p.m.

WOONSOCKET 450 Clinton Street Phone: (401) 767-4100 x3054 or 3056 Fax: (401) 766-2624 Mon, Tues & Wed: 8:30 a.m.–8:00 p.m. Thursday: 8:30 a.m.–5 p.m. Friday: 9 a.m.–5 p.m. Saturday: 9 a.m.–noon


Wanna party?

Book your holiday party at one of RI’s best restaurants. Visit choWfunfoodgroup.com/party for sample menus and ideas


“One cannOt think well, lOve well, sleep well, if One has nOt dined well.” - virginia wOOlf

VOTED RHODE ISLAND’S BEST STEAKHOUSE Providence Phoenix

55 Pine Street Providence, Rhode Island 401.453.Beef (2333) tenprimesteakandsushi.com


Thanksgiving Day Brunch from 10 am till 3 pm Make your reservation today 401.331.6200 Also excepting reservations for your Holiday Party and New Year’s Brunch! Thanksgiving Eve - Open till 2am Thanksgiving Day - Brunch 10am-3pm Christmas Eve - Close at 5pm Christmas Day - Open at 5pm New Years Eve - Open till 2am New Years Day - Brunch at 10am Purchase your Holiday Gift Cards. Book your Holiday Party in our Private Room

234 Thayer Street. Providence 331.6200 paragonandviva.com

AUTHENTIC GREEK CUISINE AT ITS FINEST

Make your reservations for Thanksgiving Day we will be serving a special traditional Thanksgiving Day Menu, as well as our regular menu. Thanksgiving Eve we are open till 2AM Christmas Eve we close at 5PM Christmas Day we open at 5PM New Years Day join us for our Hang Over Brunch enjoy our special Mimosas & Bloody Mary Bar from 10:30AM till 5PM.

268 Thayer Street. Providence 331.7822 andreasri.com Amazing drink selection exotic food & great music in an upscale atmosphere with down to earth prices.

HOLIDAY GIFT CARDS!

Purchase $50 card, Purchase a $100 card, receive $10 for you! receive $25 for you! Book your holiday party before 11.30.12 and receive 10% off (until 12.24.12)

284 Thayer Street. Providence 331.8111 kartabar.com

Providence Monthly November 2012  

News Reporting 2.0; Getting the scoop in the digital age, A roundtable with Rhode island's top political reporters, cocktails and coffee in...

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