SO Rhode Island October 2021

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In This Issue

So Rhode Island October 2021 Caprese Salad from The Coastal Cabin

25

Dining Revival South County restaurants weather the storm, bringing vitality to a battered sector

Photo by Dorian DeSimone, courtesy The Coastal Cabin

Photo courtesy of OMO Jewels & Gifts

The Scoop

Life & Style

9 A South Kingstown toy

37 HOME: The lavish-meets-livable

designer ditches plastics for

East Greenwich home of Luca +

acorns and twigs

Danni’s founder

12 RHODY PETS: The joy

46 SHOP: Leaf-peep indoors

fostering a dog can bring

with autumnal themed goods

to your life

by a local illustrator

Photo by Lori Magnanimi

56 How love and purpose turned into a family jam business

14 CALENDAR: This month’s

48 INFLUENCER: An artisanal

must-do’s

dog-treat entrepreneur shares

60 RHODY RECIPE: Apple Chicken

her tale

Curry uses the fruits of a NK orchard

16 THE PUBLIC’S RADIO: Former assistant RI attorney

50 RHODY READS: Books ready to

62 FOOD NEWS: Wickford tea shop,

general: ‘White collar vigilantism’

inspire adventures indoors and out

eclectic eats in Kingston & craft coffee

has denied beachgoers public right of way in Westerly

in Coventry

Food & Drink

20 RHODY GEM: A jewel of a shop

55 Donut shop rolls out creepy

South County Scenes

along scenic Watch Hill Road

crullers for the Halloween season

64 A stunning image from a local lens

ON THE COVER: Duck Press’s Summer Beet Salad. Photo by Krisanne Murray, courtesy of Duck Press.

September 30 - October 31

It’s music to our ears as the nationally acclaimed walk-through Jack-O-Lantern Spectacular at Roger Williams Park Zoo is back and better than ever. Presented by Citizens, this year’s spectacular takes you from Joplin to Jay-Z as we celebrate the greatest music from the last 150 years. Stroll, or dance your way, past thousands of intricately carved pumpkins displayed while listening to soundtracks from the 1860’s through today.

Tickets at: rwpzoo.org/jols

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Belinda Jones

Alex Nunes

Karen Kalunian

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The Scoop

so & so | rhody pets | calendar | the public’s radio | rhody gem

A NATURAL FIT David Bird revels in the art of world-building – at the near-microscopic level After graduating from RISD with a degree in industrial design, David Bird spent his days at the LEGO headquarters in Denmark sifting through drawers of bricks to conceptualize intricate but reproducible mini universes and later worked at Hasbro, Inc. in Rhode Island on similar projects. He and his colleagues would test their creations on focus groups composed of children, nuancing their designs to cater to a variety of age groups. Today, Bird is still entrenched in the work of world-building, creating people and creatures situated in mini ecosystems. But now, he sources materials from the natural world, with sticks and acorns replacing LEGO bricks.

Photo courtesy of David M. Bird SORhodeIsland.com • October 2021

9

By Li Goldstein

While sweeping his mother’s driveway at home in Pittsburgh years ago, Bird noticed “a stick that looked like a bug’s face,” he says, sparking immediate inspiration.

Armed with creative and technical skills honed at LEGO and Hasbro and an endless supply of building blocks right from his backyard in South Kingstown, Bird set off on creating a new universe blending the natural and the manmade.

Bird’s small but expressive creations – which he coined “Becorns” – don acorn caps and carry miniscule bushels of birdseed to attract live companions, sometimes hoisting a sharp spear as a weapon. Bird selects his materials judiciously, only choosing those sticks that are textured – akin to legs with joints rather than unrealistically straight ones. Bird

10

SORhodeIsland.com • October 2021

then sets a scene out in the wild with a figure and seed – birds and squirrels scurry over and nibble at the offerings while he waits patiently behind a camera a few stretches away ready to snap the perfect shot at a moment’s notice. His tactic for securing the animals’ elusive cooperation? “Patience and persistence,” he says – and a good attitude when things don’t go quite as planned (he recalls, with a laugh, a squirrel running away with one of his woodland creatures).

Bird, too, leans into what he calls “happy accidents,” when animals interact in unexpected ways with his creatures. In one instance, he strategically released a mouse from its trap so that it would scurry across the frame next to one Becorn. Miraculously, the mouse ran between the figure’s stick

legs, making for a picture-perfect still frame in which the Becorn momentarily appears to be riding on the furry creature’s back while carrying a spear, the mouse its trusty steed.

Looking to the future, Bird hopes to combine his love for creation with his penchant for storytelling by crafting narrative arcs around the Becorns. He’s started that storytelling on Instagram, where his captions are mini vignettes that deepen the worlds he builds around his characters.

For now, he’s inspired by South County wildlife, such as the occasional oriole that visits his backyard. He’s inspired, too, by the reception of his artwork now that he can finally show it in person, “actually seeing people smile” as they visit his work.

Learn more at DavidMBird.com

Photo courtesy of David M. Bird

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11

The Scoop | rhody pets •

By Belinda Jones

Rhody Pets:

The Joy of Fostering Pets

Opening heart and home to dogs in need

Photography by Karen Kalunian

RHODY PET OF THE MONTH: Madison

By Karen Kalunian With her bright blue eyes, gentle manner, and heart of gold, Lab-mix Madison is sure to steal your heart. Due to a head injury that caused slight cerebral swelling, she’s a pup with special needs, and must take long-term medication to prevent seizures. Thankfully, she’s received care from One Dog at a Time Rescue in Tiverton and is now ready to find a loving home. Whoever gets to adopt this special girl will be very lucky as she’s a dream and everything you could want in a loving pet and so much more. Learn more about One Dog at a Time via their Facebook page or call 508-826-3073; animals are shown by appointment only.

If you have been looking to adopt or know of an animal in need, please contact Karen from Animal Talk directly at animaltalk1920@gmail.com

Photo by Katie Fusaro

Looking to add unique accents of fluff to your sofa? Perhaps a sandy paw print or two to your designer rug? Fostering a pet can bring that most stylish of elements to your home: love! Katie and Jim Fusaro know a lot about both; not only do they own Wickford Village home store flatfish cottage, they also recently fostered a Yellow Lab named Annie and all ten of her puppies. Yes, ten!

“This experience touched my soul and pulled us closer together as a family,” shares Katie, who fostered with Cranston’s

grass or mist coming from a hose!”

Though the family is keeping puppy Abbie, Fusaro admits there was a lot of ugly crying saying goodbye to the others. “I truly loved each little personality but I know that opening our home gave them the start they needed, with lots of love and security.”

Heart of RI currently has 14 dogs, cats, and kittens in foster care. “We focus on nursing moms and under-socialized animals that need to learn how to be in a home,” explains executive director Tammy Gallo. “Breed and sizes run the gamut. We recently had

fosters? “It’s a huge, scary commitment that you won’t regret; in fact you will want to do it again and again,” she enthuses.

“You will be their hero!”

And what about the common concern of becoming a “foster fail?” Meaning taking in a dog on a temporary basis and bonding to the point that you can’t bear to be parted? “Fostering saves lives, especially with dogs that need a paw up. If you are happy to see the foster you nurtured go to their new adopted family, that leaves you available to foster again and save another

Heart of RI. “Life was pulling us in different directions but cuddling and playing with those babies and their mama had us prioritizing being together. They prompted so much laughter and wonder, just watching their pure joy at discovering each blade of

two Chihuahuas and four Great Danes! Our 10-year-old Great Dane went to hospice care with a foster and though London passed away after three months, what a wonderful, loving, caring end of life she had!”

What advice would Gallo give first time

life. If you choose to adopt, you get a new furry love of your life! Either way, you can’t lose!” Learn more about fostering at HeartofRI.org and visit Abbie and Katie at flatfish cottage, 12 Main Street, Wickford, Saturdays and Sundays from 10-5pm.

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The Scoop | calendar •

By Abbie Lahmers

THE MUST LIST

ide statew For a f events o listing online! s u it vis m ody.co h R y e H

October 2: A day of live music, traditional dance, art vendors, a biergarten, and entertainment for the whole family at Wakefield Oktoberfest ushers in fall while celebrating German culture. Facebook: Wakefield Village Association

October 2:

October 9:

October 16-17:

Noted Indigenous historical authors and speakers deliver new perspectives on the beliefs and culture of native Rhode Islanders for the First People’s Summit at Smith’s Castle. North Kingstown, SmithsCastle.org

The Misquamicut Players present Guy Fawkes Bonfire Night, a Monty Python reenactment with a blazing fire to backdrop the comedic night at The Windjammer.

Misquamicut, GuyFawkesUSA.com

Hopkinton and Richmond artists and artisans open their studios to the public for the weekend of the HopArts Studio Trail, offering demonstrations, details of their craft, and work for sale. HopArts.org

October 3:

October 15-17:

October 23 and 24:

Sparks fly at the Yankee Steam-Up, the region’s oldest steam engine show for model makers, engineers, and history buffs at the New England Wireless & Steam Museum.

East Greenwich, NEWSM.org

The Ninigret Quilters’ Ruby Jubilee Quilt Show presents over 150 quilts on display at the Westerly Armory, and you can enter a raffle for a chance to win the spotlighted quilt.

Westerly, NinigretQuilters.blogspot.com

Meander through North Kingstown, Warwick, and East Greenwich for West Bay Open Studios, a self-guided tour of artists and their maker spaces, with details to be posted online closer to the date. WestBayOpenStudios.com

October 8-31:

October 16:

October 24:

Fans of the horror classic Haunting of Hill House will love Granite Theatre’s rendition of this spooky story opening in time for Halloween, with select dates throughout the month. Westerly, GraniteTheatre.com

Steely Dan tribute band Hey Nineteen and Doobie Brothers tribute What a Fool Believes perform on the beach for Fall Fest RI, with food trucks on the scene all night.

North Kingstown, Hey19Band.com

The 7th annual Narragansett Rhode Race will include a marathon, half marathon, and 5K, so lace up those sneakers and enjoy iconic RI sights and autumn scenery while you run. Narragansett, RhodeRaces.com

Photo by Seth Jacobson Photography, courtesy of Wakefield Village Association

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15

The Scoop | the public’s radio •

By Alex Nunes, South County Reporter for The Public’s Radio

Shoreline Access | In Partnership with The Public’s Radio • ThePublicsRadio.org

Former assistant R.I. attorney general: ‘White collar vigilantism’ has denied beachgoers public right of way in Westerly A special fire district says it owns a contested path to the ocean and that it can block the public from using the trail. Now a retired Rhode Island assistant attorney general has joined shoreline rights activists to try to open the path up to the public.

Head over to the Weekapaug section of Westerly with a beach chair and a copy of an old map, and you’ll be disappointed when you get to what’s commonly known as “Spring Avenue Extension.”

On paper and in old photographs, it might look like a path down to the beach sand and Atlantic Ocean, but today it’s blocked off by a chain link fence and overgrown vegetation. The Weekapaug Fire District, a quasi-municipal entity in the upscale beach community that owns shoreline property and doesn’t directly fight fires, claims that it owns the parcel and has blocked it off to prevent the public from walking through it.

But a retired assistant attorney general for Rhode Island who headed the office’s environmental division for 31 years is now trying to open the path up for public use. The attorney, Michael Rubin, has submitted a legal argument to the state Coastal Resources Management Council, the state body in charge of adjudicating shoreline

16

SORhodeIsland.com • October 2021

fights, saying that Spring Avenue Extension is really a public right of way. Rubin says he has uncovered previously overlooked evidence that amounts to a “smoking gun” in the case.

Rubin argues that an April 1939 plat map recorded in Westerly Town Hall with the endorsement of town officials shows the path was accepted by the town as a public right of way. Once it went public, Rubin says, it could never be made private without official proceedings, regardless of the intentions and actions of the Weekapaug Fire District.

In light of all the evidence, Rubin said the fire district’s “opposing argument rests on an omission,” and its ongoing actions to block off the right of way to the public amount to “a campaign of white collar vigilantism.”

“I do believe that this is a land grab,” Rubin said. “This is an egregious land grab on the part of the fire district, and I think the fire district knows better.”

An April 1939 plat map submitted to the Rhode Island Coastal Resources Management Council by attorney Michael Rubin is pictured here. Rubin says the circled sections of the image show Spring Avenue Extension was recorded and accepted as a public right of way by the Town of Westerly.

Rubin submitted his argument to the Rhode Island Coastal Resources Management Council on Tuesday. The agency is evaluating the right of way after the Westerly Town Council sent the case to the CRMC following public criticism of the town’s failure to designate it public.

The town council made the decision not to recognize the path, a small stretch of land roughly about the length of a basketball court, as public based on the findings of a report by a local attorney the town hired more than a decade ago to investigate the property’s history.

Westerly Town Council President Sharon Ahern did not respond to an interview request

Photos by Alex Nunes

The fenced off and overgrown Spring Avenue Extension in the Weekapaug section of Westerly.

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17

The Scoop | so & so •

By Alex Nunes, South County Reporter for The Public’s Radio

sent Tuesday morning.

Since retiring from the attorney general’s office in 2018, Rubin has represented Friends of the Waterfront in Newport in cases related to shore access. He presently serves on a new state House commission studying shoreline access in Rhode Island.

Rubin said he took on the Spring Avenue Extension case independently after seeing activists speak out about it online.

The right of way in question is located at the start of the Quonochontaug Barrier Beach, an undeveloped 1.7 mile stretch of shoreline almost entirely controlled by a network of special fire districts and district-aligned conservation groups. All shoreline below the mean high tide line is indisputably public land, per the Rhode Island state Constitution.

At the Spring Avenue Extension site, there is a small row of public parking. As it stands, however, the public has no way of accessing the ocean without trespassing on private property.

The right of way was recorded as part of the original subdivision of the Weekapaug Beach Company, a now-dissolved real estate firm started in 1910 to buy and sell property in the

An April 1939 plat map submitted to the Rhode Island Coastal Resources Management Council by attorney Michael Rubin is pictured here. Rubin says the circled sections of the image show Spring Avenue Extension was recorded and accepted as a public right of way by the Town of Westerly.

summer cottage community.

The Weekapaug Fire District says the right of way belonged to the beach company for decades until the fire district acquired it in 2015.

Rubin said he sees the case as touching on broader issues that go beyond a limited dispute over a path to the shore. In his opinion, the public-at-large has an interest in the integrity of the property law system and people respecting it.

“These cases tend to get cast as sort of populist revolts against the established order,” he said. “But in fact, what’s going on in this instance is that...[public rights are] being usurped by the Weekapaug Fire District.”

The fire district presents a different story.

District officials declined an interview request, saying they do not comment on right of way cases under review. But the district said it has received Rubin’s submission and will respond to CRMC after reviewing it.

The Weekapaug Fire District’s argument in the right of way case is outlined in a 152-page document submitted to the state Coastal Resources Management Council by the fire district’s attorney, Thomas J. Ligouri, Jr, earlier this summer.

Ligouri, whom public records show the district

is paying $350 per hour to represent it on “issues concerning beach access, rights-of-way and related matters,” writes in his submission that plat map evidence accepted by town officials shows the Spring Avenue Extension right of way was not intended to be public.

Liguori points to plat maps recorded in Westerly Town Hall in the 1940s that explicitly state owners who bought property from the Weekapaug Beach Company “Have a Right Of Way To The Atlantic Ocean Over Spring Ave Extension.” The maps, however, do not directly label Spring Avenue Extension as private.

This is not the first time Spring Avenue Extension has been the subject of public debate. The history of the right of way came under question in 2007, and the town of Westerly hired a local attorney to research the case. That attorney, who had previously also represented local landowners, reported to the town solicitor that the right of way -- also called “Spring Lane” -- likely belonged to the Weekapaug Beach Company, and he was informed “the assets of the Weekapaug Beach Company are being acquired by the Weekapaug Fire District.”

Around the time of the 2008 scrutiny of

TIME FOR YOUR the right of way, the Weekapaug Beach Company, which had come under control of the Weekapaug Fire District, began taking actions to bolster its claim that Spring Avenue Extension is not public.

According to the fire district’s submission to the state Coastal Resources Management Council, the district became the sole shareholder in the Weekapaug Beach Company in May of 2008.

Then, in September 2008, the beach company submitted a “Notice of Revocation” to the town, rescinding any potential steps owners of Spring Avenue Extension might have taken to offer the path as a public right of way.

Michael Rubin said that action by the fire district was “an affront” and “something that the Rhode Island Supreme Court would frown upon.”

“I think they’re doing tactics that are heavy handed and I’m not going to say ‘illegal,’ but ‘extralegal,’” Rubin said.

In 2015, the Weekapaug Beach Company, with the fire district listed as its only shareholder, transferred the Spring Avenue Extension property to the fire district “in consideration of $1 and other valuable consideration.”

Shoreline rights activists have long complained that the fire district has overreached on the right of way and town officials have not done enough to advocate on behalf of the public, instead giving the fire district an advantage in the battle over Spring Avenue Extension.

According to the fire district’s filing with the Rhode Island Coastal Resources Management Council, the day after attorney Michael Rubin sent an email to Westerly Town Solicitor William Conley informing the town of his views on the right of way case, the fire district’s attorney filed an addendum to his own argument with CRMC contesting the points he now knew Rubin made in the email sent directly to Conley.

CRMC spokesperson Laura Dwyer said via email that the agency has no updates on the status of the right of way, or ROW. “This potential ROW is a complex one,” she said, “and as such, is going to take some time.”

This story has been updated with response from CRMC. Alex Nunes can be reached at anunes@thepublicsradio.org

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19

The Scoop | rhody gem •

By Abbie Lahmers

OMO Jewels & Gifts Gift Store

We’re on the hunt for Rhody Gems! Every neighborhood has that secret, hidden, cool and unusual, or hole-in-the-wall spot that locals love. Email or tag us on social media using #RhodyGem to suggest yours, and we might just feature it!

What it is: More than a jewelry store, OMO is a haven for beautiful objects, from clothing and gifts to ceramics, hand-blown glass, and home goods.

What makes it a Rhody Gem? Founder Joanna Papineau-Allen curates a collection of artisan goods around her belief that “life should be lived beautifully” every day. A former buyer for Sun-Up Gallery, Papineau-Allen opened OMO in 2016 as “a celebration of my personal style, love of color and whimsy, and admiration of American handcrafted design.” This includes collections from popular designers like Suzy Landa, Jamie Joseph, and Paul Morelli, plus recently added clothing lines from the likes of Kinross Cashmere and Frame Denim. The glitz and glam of fine jewelry may draw you in, but wander the store to find seasonal home goods, too, like ceramic serving ware, napkins printed with autumn leaves, and cozy cardigans.

While indulging in the treat-yourself attitude is encouraged, OMO is also the perfect stop for finding a small housewarming gift or something shiny to commemorate a special occasion.

OMO Jewels & Gifts 95 Watch Hill Road, Westerly 860-961-4678 • OMOJewels.com @omojewels

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SORhodeIsland.com • October 2021

Photo courtesy of OMO Jewels & Gifts

Where to find it: Along scenic Watch Hill Road, find the store halfway between Westerly and Watch Hill, inside of Avondale Arts and across from The Cooked Goose.

To submit your Rhody Gem, please email Abbie@ProvidenceOnline.com

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DINING DINING

Revival Revival

Rookie restaurants and stalwart veterans bring

vitality to battered sector

BY KAREN GRECO Staffing shortages, supply chain issues, inflation, an unprecedented global pandemic: These trademarks of 2021 stirred up a perfect storm for restaurant owners. According to the Rhode Island Hospitality Association’s Economic Impact study, the pandemic hit Washington and Newport county restaurants hardest. South County saw a 17 percent drop in revenue while Newport saw a whopping 26 percent.

Duck Press opened in Wakefield with the goal of serving up a Michelin chef experience Photo by Krisanne Murray, courtesy of Duck Press

But even through the tempest, intrepid restaurant owners soldiered on. Some even opened new eateries. “Now is not a bad time to do it,” says Johnson & Wales University professor Michael J. Sabitoni.

This logic seems counter-intuitive, but with restaurants operating on paper-thin margins during the best of times, he notes, “The landscape has changed. We learned a lot. Restaurants needed to adapt and be more flexible. Now we have the information out there to be successful.”

FORGING AHEAD Mark Bryson, chef and owner of Duck Press in Wakefield, already owned the successful Binge BBQ in Newport. But a liquor license on the island proved elusive, and the classically trained chef, whose experience includes the Michelin-starred Cyrus in Sonoma County, wanted to stretch himself creatively. He started conversations with the owner of Mary Murphy’s, an Irish Pub on Main Street in Wakefield, about taking over the space while the pandemic raged during the summer of 2020.

“We were in a pandemic, so I was in no hurry,” Bryson says. They came to an agreement in January of this year. By July, Duck Press was up and running.

“We had been looking for places for almost two years,” Ritu Thapa, manager of the newly opened Taj Indian Restaurant and Bar in South Kingstown, shares over an order of Mo:Mo, a Nepalese dumpling smothered in a spicy chili sauce.

Her father, a veteran of Rasa in East Greenwich, and uncle, who owned Masala in North Providence, hunted for a location all over the state. The spot they found in South County Commons housed an Indian restaurant before they arrived, so it was practically a turnkey operation.

After they signed the lease, they spent three months preparing and waiting for the right time to open their doors. “Finally, we looked at each other and said, ‘let’s just open,’” Thapa says. “The pandemic set us back but we had to look at the bigger picture.”

Meanwhile, opening the Sly Fox Den Too in Charlestown was born partly out of necessity. Owner

Sherry Pocknett had a wildly successful catering business, bringing her Indigenous gourmet cuisine to events on Ivy League campuses and museums (including the Smithsonian). The pandemic wiped out her business.

Pocknett stumbled upon the cozy location, once the site of the Gentleman Farmer, on her way home from a ceremony in Charlestown last year. She came to an agreement with the landlord and opened her doors a few months later. Pandemic or not, “it was the right time,” she says.

Christian D’Agostino echoes this sentiment. He is in the unique position of guiding two existing restaurants (Tavern on Main in Wakefield and East Greenwich) through the pandemic and opening a third, The Coastal Cabin, in Narragansett this past July.

“I wanted comfort food with a cabin feel,” he says. The menu is inspired by his time in the Midwest, an area of the country that’s turned comfort food into an art form, apparent in the Braised Short Rib entree and sides like the Smoked Gouda Hashbrowns. Housed in the former Catarina’s Italian Village on Boston Neck Road, the availability of the space was the impetus for D’Agostino to open his new concept. “It was not an ideal time to open a restaurant,” he admits, “but sometimes there are just good deals out there.”

“I would have never done this without (Catarina owner) Anthony Tarro,” D’Agostino continues. “He wanted me to take over Catarina’s. With his help, I could minimize the risk.”

Chef and owner Mark Bryson took the time to build out his vision for Duck Press Photo by Krisanne Murray, courtesy of Duck Press

In the former home of Catarina’s Italian Village, The Coastal Cabin now serves comfort food Photos by Dorian DeSimone, courtesy of The Coastal Cabin

A fresh but familiar take on clam chowder Photo by Krisanne Murray, courtesy of Duck Press

Taj owner Ritu Thapa saw the opportunity to bring Nepalese cooking to SK when a spot opened in the South County Commons Photo courtesy of Taj

A Galilee staple, Jimmy’s Portside pivoted to continue serving up lobster rolls to summer crowds Photo courtesy of Jimmy’s Portside

SUPPLY AND DEMAND

Even through supply shortages, The Cove maintained quality standards Photo courtesy of The Cove

Right now, viability means restaurants need to be nimble.

Because of the now ubiquitous supply chain issues and higher costs for goods, “restaurants need the flexibility to eighty-six items from the menu quickly,” says Sabitoni.

With shortages of everything from chicken to takeout containers around the world, getting products proved tough throughout the summer. “There was even a ketchup shortage,” says an incredulous Jim Petrella, owner of Galilee’s iconic Jimmy’s Portside.

The skyrocketing cost of seafood forced him to increase his prices. “A red tide in Massachusetts made us more dependent on Maine for steamers. The cost went from $150 to $325 to $400 a bushel,” says Petrella. “We’ve been here for 65 years. We can’t shut our doors and just quit. You adjust to the times and serve the best product possible.”

The Cove in Charlestown coped with similar shortages.

“In 21 years, I’ve never run out of calamari,” says owner Robin Justice. “A month ago, I couldn’t get it.”

“We made accommodations,” says the Mariner Grille’s manager Cynthia Niles, noting the high price of lobster. “No one is going to pay $40 for a lobster roll, so we eliminated it from the menu for a while.”

“We all have the same purveyors,” The Cove’s Justice notes, saying that she, too, had to raise her prices to compensate.

For new restaurants, too, shortages have kept owners on their toes. With a lineup of craft beers and boutique wines, Duck Press’ menu reflects Bryson’s Michelin star experience (think confit duck leg and smoked bluefish beignets), a vision he didn’t want to sacrifice. The menu changes weekly and features items from local farms and butchers, which helps curb some of the supply chain issues.

Meanwhile, Taj resorted to Amazon and Party City for togo containers when shortages delayed their order. “They were expensive and flimsy,” Thapa notes, “but we did what we had to do to keep the customers happy.”

Sly Fox Den Too’s menu, with its focus on in-season foods, features many locally sourced items. Pocknett, a member of the Wampanoag tribe from Mashpee, says, “I grew up living off the land,” sharing that her love for cooking blossomed with a childhood gift of an Easy Bake Oven.

Even though Pocknett works with local farms and often forages for the items that make it onto her plates, her new restaurant didn’t escape supply issues. But she’d rather talk about searching for beach plums last weekend or her upcoming plans to forage for sassafras than dwell on things out of her control. “I’m really happy in my career,” she says. “I am 61 years old. It took me a long time to realize my dream.”

ALL HANDS ON DECK This summer, Jimmy’s Portside became a family affair. Petrella enlisted his 64-yearold mom to take orders at the takeout window. His wife Vanessa, who normally runs front-of-house, joined him in the kitchen for the first time. “She’s good, thank God. I couldn’t do this without her.”

They didn’t open their dining room to full service, opting to continue a takeout-only model implemented since the pandemic began. “The kitchen can’t handle it,” he says, noting the summer crowds. “Everyone’s been cooped up for a year. The rentals are packed every week.”

For the first time in 21 years, The Cove is closed on Mondays so staff can recharge. “It was a lot to expect of our staff, too much,” Justice says, noting every single member of her staff returned to work.

“My head cook has been with me since the day we opened. The rest of my kitchen help has been here 19 or 20 years.”

“I tell my staff, you’re mine until I say you can go! I won’t let them leave,” she jokes of their longevity. All kidding aside, she adds, “We went from 10 mph to 100 mph. I don’t want to burn out my kitchen or my waitstaff. They are giving 110 percent all the time.”

Remaining open for takeaway during COVID allowed the Mariner Grille to keep core staff, particularly in the kitchen, employed. “We were one of the few restaurants in the area doing takeout, so we gained new customers.” Keeping that staff was key, Niles says, noting that many of their cooks have been with Mariner Grille for over a decade.

With the return of indoor dining combined with the summer crowds, dinner service exploded. “Parties of 14 and 15,” Niles says, citing the desire for family and friends getting together after a long year-plus of isolation. Because of the bustling dining room, they shut off delivery

between 5pm and 8pm, so a rush of orders didn’t crush the kitchen staff.

Staffing issues forced Duck Press’ Bryson to close Binge BBQ’s Newport storefront, opting to focus solely on its successful catering operation. The decision was difficult, but after losing two cooks, “I knew it was fragile,” he says. He didn’t want to sacrifice the quality at either restaurant because he was spread too thin.

D’Agostino has been careful with the hours of operation at both Tavern on Main locations and at The Coastal Cabin, opening Wednesday through Sunday.

They limit the number of patrons in the establishment at one time, not because of COVID protocols, but to keep his staff from getting overwhelmed.

Thapa relays that staffing has been relatively easy at Taj. Like Jimmy’s Portside, the entire family is pitching in. Thapa’s father and uncle are manning the kitchen while she and her brother handle the front-of-house. They are working 80hour weeks and have not had a day off since opening in mid-July. The pace is not sustainable, she admits, so they plan on adjusting their hours in the fall to allow for a day off.

While Sly Fox Den Too’s staff is mostly family as well, Pocknett is struggling to find a cook to take over the breakfast shift so she can focus on dinner. “I love cooking at night because I like to show off,” she jokes. They have dinner service on Friday and Saturday only, but she’d like to expand those hours.

Price increases, labor shortages, and various mandates have made operating more difficult, but, The Coastal Cabin’s D’Agostino notes, “You can’t cut the quality of the food. You can’t cut the quality of your labor. So you see where you can cut. You act quickly and see where you can make adjustments.”

Mo:Mo, a Nepalese dumpling smothered in a spicy chili sauce, is a Taj staple Photo courtesy of Taj

Guests flocked to Jimmy’s Portside this summer after a year of being cooped up Photo courtesy of Jimmy’s Portside

Duck Breast with spaetzle and local ingredients Photo by Krisanne Murray, courtesy of Duck Press

LOOKING FORWARD As the Delta variant threatens to upend progress, the industry may need to adjust once again. “Restaurateurs always had to be creative and have an adaptability mindset,” notes Sabitoni.

Petrella and his family adapted by working harder. “We get in at 5:30 in the morning instead of 7:30. We work until one in the morning. We gotta survive. It’s been our livelihood since 1956.”

“You just deal,” says The Cove’s Justice. “I’m grateful to the people supporting me and coming back daily and weekly.”

Pandemic or not, Duck Press’ Bryson and his family are all-in on South County, even selling their house in Newport to move to Narragansett.

“Hospitality is not easy,” he notes with a shrug.

At Sly Fox Den Too, Pocknett is excited for her favorite season. “Fall is for comfort food – duck, steamers, rabbit, cranberries. It’s fun to show people that rabbit is really good!”

She’s hoping to release a cookbook in December and is considering the logistics of putting together a Native American Thanksgiving featuring traditional food and entertainment.

Niles is looking forward to the fall lull to give the Mariner Grille’s staff a well-earned breather. Plus, she notes, “A lot of our regulars won’t come in during the summer. We’re looking forward to seeing their faces again.”

Casual dining at the Coastal Cabin is complemented by plenty of brews on tap Photo by Dorian DeSimone, courtesy of The Coastal Cabin

A seafood entree from Duck Press Photo by Krisanne Murray, courtesy of Duck Press

The Mariner Grille remained open for takeaway even as summer crowds returned for indoor dining Photo courtesy of Mariner Grille

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Life & Style

home | shop | influencer | rhody reads

A Charmed Life Inside the lavish-meets-livable East Greenwich home of Luca + Danni’s founder and family Fred and Lori Magnanimi both grew up in East Greenwich and made many moves together connected to Fred’s job in investment banking. The couple lived in North Carolina, Dallas, and most recently Hoboken to be near New York City. When Fred lost his beloved brother Danny to cancer and his father passed soon after, the couple decided it was time to come home for Fred to take the helm of the family business. Fred grew up working summers at Mag Jewelry, one of many places that gave the state its moniker of “jewelry capital of the world”. Back in RI, Fred set his sights on two things: transforming the business (now Luca + Danni) and turning a diamond-in-the-rough lot that sat for sale for six years into a homestead for his family of five. Missions accomplished.

Photography by Lori Magnanimi SORhodeIsland.com • October 2021

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Life & Style | home •

By Elyse Major

Photography by Lori Magnanimi

Brass is back and brings shine and elegance to a variety of decor styles

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SORhodeIsland.com • October 2021

TRANSFORM YOUR BACK YARD

While the exterior of the newly constructed home is a board and batten Southern farmhouse style, the inside reflects inspiration from travels, living in different parts of the US, and a love for shiny objects that’s part of Fred’s DNA. Striking chandeliers, brass and gold fixtures, and statement wallpaper and checkered flooring abound.

“There’s a heritage element to the state’s jewelry manufacturing history that I love!” says Fred, who notes that both the dining room and foyer console table were constructed from jewelry manufacturing foot press legs that belonged to his grandfather.

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Life & Style | home •

By Elyse Major

Photography by Lori Magnanimi

With three young children, Fred describes a life of happy chaos, with kids running in and out. Aside from open spaces and durable furnishings, this isn’t your ordinary neighborhood clubhouse. “We have always been drawn to open floor plans and

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SORhodeIsland.com • October 2021

with a growing family, we wanted the master bedroom on the main floor,” explains Lori of the unexpected choice. “We had a general sense of what we wanted, which always helps.” Among the standout features are black iron doors, cathedral ceilings, and

a “bonus” room for the kids and their toys.

The main family room has modern and industrial accents highlighted by three black iron doors that were custom made for the space. Lighting is a big focal point for the Magnanimis and they aimed for fixtures

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that were both unique and reflective of their sensibilities. Mexican blue ceramic tile used on the staircase risers is a nod to a previous home in Texas. “It adds a pop of color and something very unique for this part of the country,” says Fred.

SORhodeIsland.com • October 2021

41

By Elyse Major

Sophisticated furnishings play nicely with ruffles and stuffies in this child’s bedroom

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SORhodeIsland.com • October 2021

Photography by Lori Magnanimi

Life & Style | home •

“Rhode Island is a great place to live, especially if you are raising a family. We love the summers here – the beach and ocean are by far my favorite part of the state – and having lived away for so many years, have a new appreciation for it all,” says Fred. “The best part is that we have eight kids under the age of 11 between the three houses on the cul-de-sac so the lifestyle and craziness of all those kids going back and forth is spot-on to what we wanted.”

GET RHODY STYLE Places and things to add Ocean State allure to your life: SHOP SMALL Fred’s advice for a regional vibe? “Nautical elements and Italian food!” Some of his fave independent businesses around the state include Barrington Books, Tony’s Colonial in Providence, Matunuck Oyster Bar, YES Gallery in Wickford, and Primavera in Newport.

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GIVE BACK In addition to their jewelry and gift line, Luca + Danni has a Give Back category with partial proceeds going to organizations such as FARE, NAMI, Providence Animal Rescue League, the Leukemia and Lymphoma Society, and more.

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Life & Style | shop •

By Elyse Major

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Leaf Peeping Indoor Decor Many Rhode Islanders become giddy at the onset of autumn. As daylight grows shorter and temps begin to dip, we find ourselves surrounded in a breathtaking wonderland of yellows, oranges, and reds. If you’re looking to infuse some fall pigments into your living space, Warwick artist Abbie Cates has a line of goods you’re sure to fall for. Armed

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SORhodeIsland.com • October 2021

with a BFA in Illustration from Maine College of Art, Cates’ work combines floral and organic elements in lively patterns with bright and bold hues.

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Life & Style | influencer •

By Sascha Martin

Meet Lauren Ruggiero

What made you first start creating your specialty gluten-free doggie treats?

About six years ago my husband and I began watching food documentaries and what we learned about ingredients was life-changing.

We began researching the food we loved and discovered a laundry list of preservatives – the fake names used to mask something dangerous. We researched our dog’s food and treats, too: the types of fillers, artificial preservatives, colors, and “flavors” used in her food were completely marketed in a way that made me think all this time she was getting what she needed.

This is why I started my company, with dog treats that bring it back to the basics. Each of our recipes contains only four ingredients and are inspired by human snacks that dogs go nuts

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SORhodeIsland.com • October 2021

for, but recrafted to make them healthy and wholesome with all the same delicious flavors.

Where do you make your products?

Hope & Main in Warren! My husband and I were on the East Bay Bike Path on the hunt for some local lunch. We ended up at this building we never even knew existed. We were treated to live music, food trucks, and local artisans selling everything from chocolate to granola. After eating our lunch, a wonderful woman came over to us to welcome us and find out what brought us there. After learning she was Lisa Raiola, Hope & Main’s founder, she then told us that the old school building was “an incubator kitchen to help get food businesses off the ground.” My eyes widened!

Any tips for future entrepreneurs looking to start something of their own?

My biggest piece of advice is to always go with your gut and stay true to the vision of your business and how you want it to grow. Once you launch and as you reach milestones, opinions and lots of feedback come from those that may not know your business as well as you do. Take all suggestions, digest them, and use it as part of the process, but don’t ultimately base your decisions and timeline on what others think.

As long as you believe in it, stick with it.

Find products nearby at Belmont Market, Dave’s Marketplace, Exquisite Skincare RI, Rumford Pet Center, and SOS reTAIL. Learn more at BuppyPets.com

Photo by BelleRey Photography, courtesy of Buppy Pets

A quest for wholesome eating for all led to the founding of a healthy dog treats business

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49

Life & Style | rhody reads •

By Hugh Minor

Rhody Reads

Six books to leaf through for adventures in the Ocean State Sure, Rhode Islanders love lying on the beach all summer long but the fall is a wonderful time to explore the hidden parts of our state. With cooler temperatures and radiant foliage, you can get out to see your favorite places or visit somewhere you’ve never been before. Check out these six book recommendations to help guide you and your family on your adventure!

The quintessential guide to hiking in the Ocean State remains Walks and Rambles in Rhode Island, by the late columnist Ken Weber. Originally published in 1986, the book has been updated (and retitled) more recently as Weekend Walks in Rhode Island.

Weber presents 40 trails, each with its own detailed map, including highlights of the historical and natural significance of the path.

You and the little ones can expand your journeys outside of Rhode Island with Wendy Gorton’s 50 Hikes with Kids: New England. Think of it as a “Choose Your Own Adventure” book for trail lovers.

Hikes come in a variety of shapes and sizes to accommodate shorter legs but they’re all intended to encourage a love of nature and the great outdoors. Gorton also makes recommendations by season so you’ll find the perfect locale for any time of year.

But before kids start exploring the outdoors – or for an indoor rainy day activity – check out Dakota Crumb: Tiny Treasure Hunter by Barrington native Jamie Michalak. The children’s book, illustrated

by Kelly Murphy of Providence and RISD, follows intrepid explorer (and mouse) Dakota on an adventure seeking out artifacts in Mousehole Museum. There’s so much to see and discover that your kids will find something new every time they pick it up– a fun way to help them learn to investigate the world around them.

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READ THIS! For an exclusive interview with Jamie Michalak and Kelly Murphy about creating Dakota Crumb visit ProvidenceOnline.com

Plan your adventures discovering our beautiful state with the Rhode Island State Parks Bucket Journal. Find tools and tips to help you enjoy 80 state parks, management areas and preserves, beaches, and historic areas.

Rhode Island may be the smallest state, but there is a whole lot to see and do and when you’re finished, you can start all over again. This book makes a great gift for anyone who enjoys a good day trip and appreciates learning about the history and nature of little Rhody.

Look! Up in the sky! Is that a raptor flying over the capital city? If it is, then it most likely has been caught on camera by urban wildlife photographer Peter Green. His book, Providence Raptors: Documenting the Lives of Urban Birds of Prey, shows us how these wild predators have adapted to living in the big city. In his gorgeous photographs, you’ll experience the majesty of hawks, falcons, and other species while also learning what you can do to help them survive in this environment.

Martin “Marty” Podskoch’s Rhode Island 39 Club: Your Passport and Guide to Exploring Rhode Island highlights the best of each of the state’s 39 cities and towns. Readers will find a little bit of everything that makes our small state seem so huge, including annual events, history, and legends, plus cool places to visit and, most importantly, great places to eat. Written in collaboration with a slew of local contributors, you’ll get insider tips on things to see that you might not find on any old tour because sometimes in Rhode Island, “you gotta know a guy.”

READ LOCAL 5 reasons to never buy books at that big-box store again: Books on the Pond: Charlestown, BooksOnThePond.com Island Bound Bookstore: Block Island, IslandBoundBookstore.com Rarities Books & Bindery: Wakefield, RaritiesOnline.com Savoy Bookshop & Cafe: Westerly, BankSquareBooks.com Wakefield Books: Wakefield, WakefieldBooks.com

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Food & Drink

jam business | rhody recipe | food news

CREEPY CRULLERS A new Westerly storefront and Halloween specials are on the menu this month for KNEAD Westerly donut lovers are in for a treat this season, as longtime Providence and more recently EG fave KNEAD gears up to open their fourth location by mid-October. Fans can expect a similar atmosphere in this new small but quaint shop, and staple old-fashioned, cake, and brioche donuts will all be made from scratch each morning using local dairy and eggs as usual, so there’s nothing spooky about what’s inside these creepy crullers!

The classic chocolate buttercream-iced brioche with orange sprinkles will make a return this October. Last year, this Halloween favorite was filled with peanut butter pastry cream to create a satisfying spin on peanut butter cup candies. KNEAD promises to be a trick-or-treat stop all month long with a variety of fillings and candy motifs – whether that means M&Ms baked into an old-fashioned donut or creepy Frankenstein-green drizzle – though the specifics of this season’s spooks will have to remain a surprise. No matter the treat, you can count on it washing down nicely with warm apple cider.

Pumpkin spice, apple pie, peanut butter: the flavors of fall are synonymous with donut specials you can expect to find at KNEAD Doughnuts this season.

If you’re strolling Main Street in East Greenwich, the smell of cinnamon and sweet glaze will be a telltale sign Halloween is near...and that you’re in the right place. 333 Main Street, East Greenwich; 16 Broad Street, Westerly; and 55 Cromwell Street and 135 Elmgrove Avenue, Providence. @kneaddoughnuts Photo courtesy of KNEAD Doughnuts SORhodeIsland.com • October 2021

55

Food & Drink | jam business •

By Abbie Lahmers

Family Jam Session A sweet business is borne from purpose and a passion for preserves Owner Debbie Wood explains that the business started slow by design for her son Jason, whose autism makes social interaction a challenge. “We were unsure how well he would handle it, but he seemed to enjoy the social interaction, which is not typical,” Debbie says. “He would high-five the customers and eagerly bag up the purchases, tip his baseball cap, and say, ‘Thank you and enjoy!’ Soon he would ask when

we would sell the jam again.” Debbie knew Jason needed to engage in the outside world in a way that would be meaningful and enjoyable, and the decision for him to run a business peddling fruit preserves was natural – jam on toast is one of Jason’s personal favorites, especially with so many varieties to choose from. Debbie explains, “It helped a great deal with his verbal skills by having choices. He began to use com-

Photos courtesy of We Be Jammin’

You may have driven by Wood Boat and Motor in Warwick before without ever realizing a quaint retail jam joint resides right inside, with a selection as groovy as the Bob Marley song the name nods to. We Be Jammin’ opened six years ago as a popup at spots like Pawtuxet Village Park and Hope Artiste Village for farmers markets, where the labels slowly became a mainstay of top-notch preserved goods.

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SORhodeIsland.com • October 2021

Dress up any meal with flavorful fixin’s curated by the Woods. Here’s just a few of Debbie’s go-to meals made tastier with bold spreads.

Dinner in a Pinch “If you’re sick of eating the same old thing, pour one of our jars of salsa over any piece of meat, fish, or poultry in the crock pot and come home to a delicious dinner,” Debbie suggests. Drizzle their Mango Lime Dressing over fresh greens for a quick side salad.

Spicy Meets Sweet Take your cheese board game to the next level with a surprising union of sweet and spice: “Try any one of our Jalapeño Jams over softened cream cheese for a delicious appetizer served with crackers. The fruit with the jalapeños

plete sentences when asking and choosing his breakfast.”

And the choices are many – think 75 products, all made specially for We Be Jammin’. Over time, demand grew, and new flavors and lines of products were added, which can now all be found in the retail shop, along with gift baskets and some handmade soaps and candles. You can still rely on the mother-and-son duo to bring

you classics like raspberry and bestseller Strawberry Rhubarb jam, but thrill seekers can also indulge in some Blackberry Jalapeño Jam, Ghost Pepper Ketchup, and Fiery Buffalo Sauce. Condiment offerings – like Sweet Baby Beets and bread-andbutter pickles – salad dressings, barbecue sauces and marinades, and creative salsas (including one with bacon!) ensure there’s something for everyone’s jam.

makes a delicious combination!”

We Be Grillin’ “Our Peach Bourbon BBQ is great on ribs on the grill,” Debbie recommends. “The Sweet Bourbon Glaze is great on steak tips, and our Chicken Dipping Sauce is the ultimate side sauce.” And for dessert? Add a dollop of your fave fruit jam to vanilla ice cream.

SORhodeIsland.com • October 2021

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59

Food & Drink | rhody recipe •

By Liz Murray

Foraged Apples for Autumn This sweet and spicy chicken curry takes advantage of local farm fall harvests My love for seasonal ingredients comes from the nostalgia of bringing them into my cooking at the right moments. The candied earthy smell of baking apples, for instance, triggers an olfactory memory of the autumn farm stands and pick-your-own farms I enjoyed visiting as a child. While for many of us, apple time brings visions of pie, I favor introducing the crisp tartness in a curry recipe, creating a uniquely warming and pleasantly spicy dinner perfect for chilly autumn nights – not to mention the aromas of garam masala, cinnamon, and paprika simmering in the slow cooker all day is sure to foster some new apple-based traditions.

Before preheating the oven or even setting foot in the kitchen, dust off your red Radio Flyer wagon and head to Narrow Lane Orchard in North Kingstown, a 30-acre farm that’s home to more than 20 varieties of apples, along with peaches, nectarines, and other fruits.

Peak season to pick your own bushels lasts through October. NarrowLaneOrchardRI.com

APPLE CHICKEN CURRY • • • • • • • • • • • • • • • •

• •

1 13.5oz can unsweetened coconut milk 2 tsp curry powder 2 tsp red curry paste 1/2 tsp onion powder 1 1/2 tsp ginger powder 1/2 tsp turmeric 1/2 tsp paprika 1 1/2 cups chicken broth 1/4 tsp cinnamon 1/2 tsp garam masala 3 Tbsp soy sauce 2 large garlic cloves, minced 2 chicken breasts in 1” thick strips 3 medium apples, variety of choice 2 Tbsp cornstarch Vegetables of choice (suggested: broccoli, red and orange bell peppers, and white onion, chopped) Salt and black pepper to taste 2 cups cooked barley

1. Set slow cooker to high. Pour in the unsweetened coconut milk and chicken broth. Note that the coconut milk will appear chunky until it warms.

2. Peel the apples and chop into ½-inch pieces; add to the slow cooker.

3. Add the curry powder, turmeric, garam masala, paprika, onion powder, ginger powder, and cinnamon to the slow cooker. Toss in the minced garlic, curry paste, and soy sauce, and stir well to combine.

4. Place the chicken strips in the slow cooker. With the lid on, cook on high for 3-5 hours, or on low for 7-8 hours.

5. About 45 minutes before the curry is ready, preheat the oven to 450°F. Toss the veggies with olive oil and salt, and spread over a foillined baking sheet. Bake without flipping for 30 minutes to allow a few ends to char. Remove from the oven and set aside.

7. Pour the apple chicken curry over the cooked barley, and spoon the charred veggies over top. Enjoy!

For more tips and recipes, visit RecipeHippie.com or follow @recipehippie on Instagram.

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SORhodeIsland.com • October 2021

Photo by Liz Murray

6. Fifteen minutes before the curry is finished cooking, scoop 6 tablespoons of the curry liquid into a small bowl. Whisk it together with cornstarch until there are no clumps, then return it to the slow cooker. Stir to combine, place the lid back on and cook for an additional 15 minutes to thicken the sauce.

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New tea shop exudes charm in Wickford Village An Afternoon Tea at newly opened Sweet Marie’s Tea Cottage spares none of the decadence with a three-tiered tower of scones, finger sandwiches, sweets, and of course, bottomless Earl Grey in elegant cups. “Our goal at Sweet Marie’s is to enhance what is already quaint and charming about our town!” says owner Lindsey Andrews, who opened the shop in her hometown of Wickford to revive a tradition and honor her grandmother’s hospitality and charm by greeting each guest with a fresh pot of tea when they’re seated. From the

vintage tableware to the exposed stone walls and rustic cottage accents, Andrews sees the tea shop becoming a destination to celebrate special occasions or simply a relaxing spot to stumble upon.

This vision includes local businesses, too.

“We are proud to partner with local bakeries, including Celebrated for our delicious petite sweets,” says Andrews. “Thoughtfully crafted tea cocktails are offered to elevate our menu, as well as our local partnership with Gooseneck Vineyards wine.”

Wickford, SweetMariesTea.com

Photo by Maurisa Mackey, styled by Nadia Eisa

1300 Ten Rod Road, North Kingstown dena.disano@kw.com

Kingston kitchen peddles eclectic eats and good vibes With a menu of snarkily named entrees like Ramageddon (AKA “the ramen to bring on the end of times”) and Obligatory Bean Burger, owner Matt Reagan divulges that the eclectic meals at recently opened New Wave Kitchen “may fall into the realm of comfort” and definitely source locally from Rhode Island farms and producers. Even before you get to the menu, sunny yellow and bright green walls signal good vibes and a chill atmosphere that’s dog-friendly, too. “We’ve covered our walls and shelves with the support of local artists by giving them an avenue to display and sell their work as well,” says Reagan.

Though the restaurant is counter service, entrees are a little more leveled up than plastic red baskets for dinnerware. Vegan Street Corn is drizzled with chili-lime crema and sprinkled with scallions, while pork buns appear as puffy pockets of Wild Harmony pork, pickled veg, and pepper mayo. For fall, they’re working on a cheesy Hash Brown Casserole with rich shiitake mushroom gravy. Kingston, NewWaveKitchenRI.com

Local news for Rhode Island and Southeastern Massachusetts

Craft coffee bar and CBD shop’s second home in Coventry If you’ve found yourself drinking craft lattes at BlackStone Herbs & Coffee Bar in Cumberland, you’ll be happy to learn their second location will soon be opening closer to home in Coventry. Trademarks of the original spot will carry over, including organic and vegan ingredients and a unique approach to your standard morning joe. “We strongly believe in coffee culture and strive to perfect classic cafe drinks such as lattes, cappuccinos, cortados, americanos, etc.,” says co-owner Eddy Sandoval. “Some say we have a bartender’s approach to crafting our Espresso drinks.”

The “Herbs” part of the name refers both to the locally grown CBD you can purchase and a variety of loose-leaf herbs and teas offering endless creativity. Cinna-Coco Maple Glaze Latte, Dragon Fruit Matcha, and Sage Lemonade (fresh-squeezed in-house) are a few possibilities, along with off-menu drinks, too (pro-tip: ask your server about the Lavender Chocolate Latte). Coventry, BlackStoneHerbsAndCoffeeBar.com

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