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2 Donald Ross Road Barrington $785,000 401.529.5724
Contents Photo by (L) courtesy of The Bodhi Spa, Photography by (R) Michael Cevoli
February 2017
16
Chill out at The Bodhi Spa in Newport
This Month 16 Bright Lights, Little Rhody
23
Oysters taste best in months that end in “y,” just saying
29 Live Well Learn the secret to perfect winter skin 30 Home Style 33 Style Connoisseur 34 Shopping
Woodhaven Media is carving out a niche for independent filmmaking in RI
20 Ten Ways to Zen Out
37 Taste Raise a glass to Wineterfest 39 Review 40 Taste Connoisseur 41 News Bites 42 Dining Guide
Nourish your mind, body and spirit
23 Oysters, Oysters Everywhere
47 Gallery February is for fun
The scoop on where to get them fresh from the water and onto your plate
Every Month
50 Taste Test Get fired up for fried chicken
5 Editor’s Note 6 Bay List
11 The Buzz Rescuing local history in Warren 12 On the Bay 14 Bay Views
ON THE COVER: Fresh local oysters on the half shell from Bristol Oyster Bar. Photography by Michael Cevoli.
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Marrissa Ballard Jessica Bryant Alastair Cairns Emily Dietsch
ing out of restaurant kitchens.
Claire Flanagan
When he’s not shooting, Bri-
Andrea E. McHugh: @NewportStyle
an enjoys biking, spearfish-
ONE STOP CONSIGNMENT SHOPPING!
Erin Balsa
ing, making chocolate from scratch and, ultimately, living in the moment. “I almost never carry my camera when I’m out enjoying the day,” he says. “As much
Nina Murphy Kelly Payton Rebecca Remillard John Taraborelli: @JohnnyTabs Kimberly Tingle Holly Vine Interns Ashley Barrow Kemill Logarta
Jacob Turpin Faith Woodward
as photography is a skill and needs to be practiced, I also feel the need to back away
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from my cameras and experi-
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ence the moments at hand.”
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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 ©2017 by Providence Media, All rights reserved.
Editor’s Note
ARTISTIC ICONS SERIES
Have Buck Will Shuck
Photography by Michael Cevoli
Calamari might get a lot of attention as our state’s official appetizer, but a fancy title doesn’t change the fact that at the end of the day, oysters truly rule our seafood cravings. They’re our largest aquaculture resource, with millions of the delicious mollusks sold annually. Why? Because they’re delicious and nobody knows that better than the
restaurants in the East Bay. So hit a raw bar and enjoy the best of our local waters. After all, oysters are best in months that end in “y.”
FEBRUARY 24, 8PM
RENNIE HARRIS
PUREMOVEMENT
AMERICAN STREET DANCE THEATER
Find out where to get your fill of oysters throughout the East Bay (p. 23)
“The most respected—and the most brilliant— hip-hop choreographer in America” —The New Yorker
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WINTER IS TRENDING Got a fridge full of milk and bread? Taking those first awkward steps out onto the ice rink for the year? Tag all of your winter adventures on Instagram with #HeyRhody. We’ll be keeping an eye out and giving out cool stuff until the groundhog says it’s spring again.
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W
e would like to wish all our patients, families and friends a Happy New Year. As many of you know, 2016 ended on a sad note. On October 28, an oil delivery to the wrong address devastated our primary Tiverton location, rendering it unusable for over six months. However, we were
able to lease temporary space in the office of Orthodontist Dr. Allen Lorenz in Fall River. Located in a converted church, the unique space has proven to be a beautiful and calming transition until Tiverton reopens in the spring. The grace and confidence of the Lorenz Orthodontics team has been a tremendous blessing, and I could never thank them enough. I also want to thank Dr. Rameirez and Dr. Saaraveada, who have covered Wakefield while I continue to deal with legal, insurance and cleanup issues. It truly takes a village, and we are grateful for the support we have been shown. On the upside, 2017 holds things we can look forward too. We should be able to return to our Tiverton location by June, and I hope to return to Wakefield in February. My team and I look forward to those homecomings. Yet perhaps most of all, Kyle Medeiros, who I’ve mentored for over 10 years, will graduate in May from Boston University, Goldman School of Dentistry. Kyle came to us to observe as a junior in high school and his loyalty, integrity and dedication has helped me immensely to see the silver lining that the future often holds. So to all in Rhode Island and Massachusetts, we wish you the very best and want you to know we are here to serve your dental needs. We look forward to being supporters of our communities and thank you for your amazing support.
Dr. J.P. Van Regenmorter, DDS | Dr. Javier Ramirez, DDS | Dr. Iliana Saavedra, DDS Soon to be dentist Kyle Medeiros Boston University – Class of 2017
DutchmanDental.com Now Seeing Patients At: 551 Rock Street Fall River, MA
26 South County Commons Way (Unit D2) Wakefield 401-284-3308
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9
Buzz On the Bay • Bay Views
The Buzz People and places on the Bay
Photography by Tony Pacitti
HONORING AN OLD HERO Housed in the old Narragansett Fire Company station house on Baker Street in Warren is The Hero, the town’s very first fire engine. At 215 years old it’s hardly the rescue vehicle that arrives to battle a blaze today, but to folks in 1802 is was no minor miracle. “They thought that this was their hero coming in to help save the town,” explains Fire Chief Alexander Galinelli, hence the name. The Hero – complete with its original leather hose and
faithfully restored wooden wheels from the Pennsylvania Dutch – may be the centerpiece of the Warren Firemen’s Museum, but the small station is full of photos, logs, equipment and local history, and Chief Galinelli is happy to regale listeners with stories from town’s fire fighting history. For a laugh, ask him about the Mechanic Company’s clam boil. Tours are available by appointment by calling the Warren Fire Department. 38 Baker Street, Warren. 401-245-7600.
The Hero, Warren’s first fire engine, is the centerpiece of the Warren Firemen’s Museum
Buzz on the Bay CLASSIC SOUNDS
Bringing Vintage Radios Back To Life Modern consumer electronics are hardly memorable from an aesthetic standpoint. They tend to be black boxes of varying size, deliberately utilitarian in design and born for obsolescence. It wasn’t always that way. For the first half or more of the 20th century, radios were beautifully designed pieces of art meant to be appreciated for their appearance as much as their sonic quality. Ted Hayes, a self-taught tinkerer living in Bristol, still thinks there’s value in yesterday’s forgotten electronics. By day he’s the editor of The Warren Times, but by night Ted is a kind of mad scientist, committed to bringing old, tube-powered radios back to life. Among the units he’s restored are a couple of beautiful German sets made in the ‘50s – including one made in communist East Berlin – and a rare American-made Knight table radio. The Knight is special because of an 11-inch speaker – kind of big for a table radio – and a gorgeous, illuminated display that exemplifies the care that went into creating these pieces. Even cooler, radios of the era were designed to pick up signals from around the globe on shortwave bands. “It was the internet of the time,” Ted explains. “I can plug in any of these at night and still pick up Russia and China.” In addition to working and refurbishing tube radios, Ted restores and builds custom tube amplifiers. When we met he was working on a replica of a ‘60s Fender amp with tremelo. “I built it because I had heard that this was a nice sounding amp and I wanted to know what it sounded like.” Though he’s able to restore the working components of these old school electronics – even going so far as to add inputs for modern devices like iPods – the one thing Ted won’t do is refinish their wooden bodies. “They’re signs that they were loved,” he says. “I’d never change that.” The way he sees it, every scuff and ding tells a story. Facebook: Evil Twin Amps and Tube Electronics –Tony Pacitti
Ted Hayes of Evil Twin Amps restores vintage tube radios, like this 1937 Knight, and builds custom guitar amps
Viewing the Present Through the Past Digital photography has been
transformative for the medium as an art form. As it has become increasingly ubiquitous, more and more contemporary artists are choosing to work with more historical processes like daguerreotypes and tintypes. Now through April 16, the Newport Art Museum (NAM) is hosting a gallery show of two local photographers who have separately created series of contemporary topics portrayed using 19th century photography techniques. New Light Through Old Windows showcases the art of Providence-based Lindsey Beal and Wakefield resident (and photographer for our sister publication) Ron Cowie – both are also teachers. Although they use vintage methods,
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THE BAY | February 2017
their subject matter is mostly different, save for a few overlapping areas. In her Venus series, Lindsey employs techniques, including ambrotype and alumitype, to capture images of paper sculptures she created using Paleolithic European and Middle Eastern “Venus” figurines as inspiration, evoking archetypal feminine power and mystique. Ron, on the other hand, shows landscapes as a metaphor for psychological terrain in his Leaving Babylon series, using a large format camera and then platinum as his medium. His other series, Inventory, is a moving tribute to his wife, who passed away in 2008. NAM curator Francine Weiss suggested Lindsey and Ron to fill a space between other gallery shows, being already familiar with their work and surprised that neither had exhibited at the museum yet. “I’ve never seen either of them do anything digital or in color,” Francine notes. The antique feel of the particular space is perfect for the show, she feels, and she has curated some additional objects on loan from the Newport Historical Society which will be displayed alongside the contemporary artwork, including actual daguerreotypes and other vintage photographs and portraits of Newport landscapes and residents. A couple of Lindsey’s original paper sculptures will also be shown under
Photographers Lindsey Beal and Ron Cowie utilize 19th century photographic techniques in an exhibit currently on display at the Newport Art Museum
bell jars on a mantle in the room. “We’re synthesizing the antiquarian impulse along with contemporary issues,” says Francine. “It helps to make that mental leap between yesterday and today.” 76 Bellevue Avenue, Newport. NewportArtMuseum.org –Amanda M. Grosvenor
Photography by (top) Tony Pacitti, Photo by (bottom left) Ron Cowie, (bottom right) Lindsey Beal
PHOTOGRAPHIC MEMORIES
Buzz on the Bay VOICES OF THE BAY
Innovating the Way Teachers Teach Nicky Piper takes the helm of the Bristol Warren Education Foundation
Nicky Piper experienced love at first sight when she discovered the town of Warren in 2003. A few months later she and her husband Stephen packed up from New York City to Rhode Island, eventually buying a home and settling in the town she loves in 2005. Nicky was recently tapped to chair the Board of Directors for the Bristol Warren Education Foundation (BWEF) – the ten-year-old non-profit raises funds to award teacher grants for innovative programs for students in the Bristol Warren Regional School District, (BWRSD). The Dublin born mother of George, Millie and Charlotte has been an active volunteer with BWEF since 2011. A graduate of University College Dublin where she received a degree in Business and Spanish, Nicky is senior manager of business operations for the Newport based non-profit National Academy of Advanced Teacher Education. It provides intensive leadership and professional development programs for talented and experienced educators from public, charter and faith based schools around the country. A passionate supporter of 2nd Story Theatre, Nicky and her family also enjoy taking advantage of Warren’s ever-expanding restaurant scene. She can be contacted at NPiper@BWEdFoundation.org. BWEF will be holding its biggest revenue fundraiser of the year, the 9th Annual Bodacious Bee on March 11 at Roger Williams University. To get tickets, donate funds or auction items, be a team sponsor, or volunteer, visit BWEdFoundation.org
Photography by Brian DeMello
The role of BWEF is two-fold: One piece is fulfilling grants from teachers and filling that gap between what is provided by the school and these amazing innovative ideas that teachers have and want to share. BWEF is like the experimenter. Teachers can pilot these programs through us for a year or two. If the programs are a huge success, we expect that funding to be taken over by the school district. This year alone $63,000 is being spent on 25 programs across all the schools. The other role of BWEF is being a community partner
Nicky Piper of the Bristol Warren Education Foundation works toward providing an equitable education for all students
and conduit for other partnerships. It is unaffiliated with the school district, which is important, but BWEF partners with the district a lot. Everybody’s goal is to promote student excellence in the BWRSD. Currently we are bringing together Hope and Main [Warren’s culinary business incubator] and people from the district to see if there is mutually beneficial work that can be done with students.
I absolutely believe that
the right to an equitable education for every student in the county is vital. Not everyone is going to have beautiful facilities, and everyone comes from a different background – language, economics, cultural – so the key to
providing that “equity” comes from the teacher. This work is so close to my heart because while it is supporting the kids, the community and the district, fundamentally at the core we are supporting the teachers.
BWEF has been going
through its teenage years. It’s been exciting and unpredictable, doing cool stuff and coming up with great ideas and that will never change. BWEF is now moving into the grown-up phase. The work done is so important, more than any one of our incredibly hardworking volunteers sitting around the table so we need to make sure BWEF is sustainable with practices and processes in place for perpetuity. Another major
goal is being strategic and looking to see if there are other funding sources to support this work.
The money we raise from these two small towns is incredible. Last year the [Adult Spelling Bee] raised $55,000 in one night. We are keeping the ticket price the same but hope to reach $60,000 this year by way of more auction items and sponsorships. We have lots of local businesses involved and we can get more. It’s an easy ask with 450 people attending. Any business owner knows if you have strong schools you have a strong community, and your business is more likely to succeed if you have a strong community. –Nina Murphy February 2017 | THE BAY
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Buzz Bay Views Brave souls started 2017 by taking an icy plunge on New Year’s Day at Easton’s Beach. The annual polar plunge, a cathartic and sobering tradition that’s been happening in Newport for decades, benefits A Wish Come True, an organization that helps grant wishes for kids with life-threatening illness. With that in mind, hearts warmed quickly after the splashing and shivering was over. AWish.org Photography by Judith Gardner
Scott Gamble, Chris Haser, Chris and Diana Vecchio
Christina Demopulos, Ben Cortes, Evan McCauley, Zach Pinault, Sam Gianfrancesco and Rosie
Bryan Ganley, Charles Walason and Dan Hochberger
Raechel Soito and Paul Marshall
Andrew and Steve Collins, Avery and Matt Wrobel and Ryan Collins
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THE BAY | February 2017
Mark Chandlee, James Bayna and Nate Law
where the sea and the land meet for dinner 308 County Road, Barrington RI 247-0303
L I V E EN TER TA IN M EN T
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February 2017 | THE BAY
15
Big Screen Dreams in Little Rhody How Tommy DeNucci and Woodhaven Media are bringing a little bit of Hollywood to RI By Tony Pacitti
small New England town hides a house of horrors. This could be the elevator pitch for a horror movie, but in this case it’s an accurate description of the offices of Woodhaven Media, the independent film production company housed in a church in downtown East Greenwich. The company made a name for itself producing low budget, locally shot horror flicks featuring cult movie icons like Tony Todd (Candyman), Kane Hodder (Friday the 13th) and Robert Englund (A Nightmare on Elm Street). At the same time, Rhode Island born-and-raised filmmaker Tom DeNucci was making a name for himself. Between 2013 and 2015 he served as writer, director and producer on three horror features for Woodhaven – the most recent, 2015’s Almost Mercy, is currently streaming on Netflix. Now DeNucci’s branching out from horror, helping a new generation of local filmmakers get the opportunity to bring their vision to life and even getting called up to the big leagues in Hollywood. A jack-of-all-trades behind the camera, and an actor to boot, DeNucci is putting the grind in grindhouse. Rhode Island is far and away from the center of the movie-making universe, but that didn’t stop producer Chad Verdi from setting up shop here. Verdi, who most recently produced the locally-shot Vinny Paz biopic Bleed For This and Martin Scorsese’s long in development passion project Silence, is the founder of Verdi Productions and Woodhaven Media. Last year, DeNucci and his longtime partner Sam Eilertsen took over as president and CTO of Woodhaven, having both come up as interns working for Verdi. The house that horror built, Woodhaven
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THE BAY | February 2017
has been undergoing a rebranding under DeNucci’s direction, taking on commercial projects and working with bands like Godsmack. It had been a busy month when I caught up with DeNucci in late November. Bleed For This had just opened nationwide, landing in the top ten its first weekend, an accomplishment all the more impressive when you look at the competition: Marvel’s Doctor Strange and the Harry
Potter spin-off Fantastic Beasts and Where to Find Them. “We’re up against some heavyweights,” he says, apologizing for the boxing pun. DeNucci had a small role in the film and assembled the film’s electronic press kit, consisting of behind-the-scenes videos and interviews. He also used his time on set as an opportunity to observe and absorb, taking note of how things work on a bigger production. He even earned the invitation from
Top: The cast and crew of Anders Manor poses for a crew shot on the final day of principal photography. Bottom: Actor Kevin Nash and producer Tommy DeNucci gear up for a take.
Photos courtesy of Sam Eilertsen/Woodhaven Media
A church on Main Street in a
Director Jonathon Schermerhorn, producer Tommy DeNucci and
Photos courtesy of Sam Eilertsen/Woodhaven Media
actor Michael Zuccola discuss an upcoming scene on set.
director Ben Younger to wear a pair of headphones one day on set. “What people don’t realize is that when you’re making a movie you can’t really hear what’s going on,” he says. “Ben looked at me holding a pair of headphones and says ‘You wanna listen?’ I felt like he let me behind the curtain a bit.” Everything he picked up from being a fly on the wall during the shooting of Bleed For This was put into practice on the set of Woodhaven’s latest feature, Anders Manor, which was shot last October. With a budget around $100,000 and 13 days to shoot, DeNucci was applying all of his acquired experience on and off camera to someone else’s dream project. For the first time, he found himself on set strictly in a producer’s capacity. Written by Glenn Jeffrey and Matt O’Connor, two cousins and Rhode Island natives, Anders Manor stars Christina Robinson (Dexter) as a young woman who, after releasing herself from a mental institution and the custody of the state, embarks on
what DeNucci describes as a “family vacation gone horribly wrong. A family reunion from hell.” This is the first feature for the two cousins – that’s both the name of their production company and the way they were addressed on set – who had approached DeNucci in a bar with their script. After a few meetings and a successful fundraiser, the cousins convinced DeNucci that they were willing to give their all for the project. To helm the film, he tapped his longtime Assistant Director Jon Schermerhorn. This would be Schermerhorn’s first at bat directing a feature film, but he and DeNucci have a long history. “When I tell you there’s not a more deserving guy to get an opportunity like that… he’s the guy,” DeNucci says. “I went to New England Tech with him. We made zombie movies when we were teenagers. Twelve years later, to be on an actual movie set with real cameras and real makeup artists… it was a really surreal feeling. It was fun to feel like we were still a couple of kids just
Lead actress Christina Robinson, who had a recurring role on Dexter as a child, on set during production of Anders Manor
playing in the backyard making our movies.” The production came together with a mostly local crew, and has a cast consisting of Christina Robinson in the lead, WWE’s Kevin Nash playing against type as the leader of a “hippy cult of positivity” and Godsmack frontman Sully Erna as a redneck up north on a hunting trip. DeNucci used connections he’s made over the years, including a frequent working relationship with Erna and Godsmack on entrance videos for the band’s live shows, to continue in Woodhaven’s tradition of bringing recognizable cult figures to their productions. DeNucci, who cut his teeth on making scrappy, low-budget horror films is taking that next big career step and becoming a producer in his own right. Just as his mentor had seen the potential in him as a writer-director, giving him opportunities to carve out a name for himself in Rhode Island’s small but vibrant independent filmmaking world, DeNucci is in a position to recognize that potential in others and help bring up the next crop of local talent. “Chad Verdi is very inspiring. I wanted to take a page out of his book and just concentrate on producing this to be the best movie it could be,” says DeNucci. “I wanted something different and I wanted to see what it was like to just produce the film.” Which isn’t to say that DeNucci’s days on screen or in the director’s chair are over. Last year he got the biggest phone call of his life to fly out to LA to direct a family comedy starring Joey Lawrence, Arlo: The Burping Pig, which is on DVD and video on-demand. DeNucci can now claim pig wrangling as a
professional skill, but more importantly, he can say he’s a director who was chosen to work in the big leagues. “As a kid from Rhode Island it’s only a dream to get that phone call and go out there,” he says. “That’s the home run phone call a director waits for his whole life. But when you’re so far away from there, to get that call is a really special thing.” Proving that a real renaissance man’s work is never done, connections made while shooting Arlo led to a landing a role in Altitude, an action picture about hijackers and thieves on a plane starring what he calls a “pop culture grab bag,” including Denise Richards, UFC’s Chuck Liddell and Ivan Drago himself, Dolph Lundgren. “My directing career has overshadowed my acting career, but it’s something that I’ve always loved to do,” he says. “I never wanted to go to LA to just be an actor. My plan was always ‘let me build this career here, make some connections, learn about the craft the whole way through.’” It’s safe to say that plan is working. Acting may have taken a backseat, but DeNucci has helped carve out a niche for independent film here in Rhode Island. Whether he intended to pave the way for other ambitious, aspiring filmmakers doesn’t change the fact that that’s what he’s done and he doesn’t seem to be slowing down. Before I let him go to continue editing Anders Manor – he and Sam Eilertsen still cut footage like they always have, in a small room in his house surrounded by action figures – I had to know: did he meet Scorsese? He sighs, and that tells me all I need to know. “Obviously I wanted to meet him. It’d be like meeting Yoda.” At the rate he’s going, he’ll get that meeting soon enough. WoodhavenMedia.com
Tying the Knot Local resources for planning a perfect day
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PRIVATE DINING for Rehearsals & Brunches Parties of 18 to 50 people
You are cordially invited to our Boutique Bridal Showcase at DeWolf Tavern Sunday, February 19, 2017 12:00- 3:00 Meet with wedding and event vendors to help you create a memorable wedding Cakes, Sweets & appertizers Entertainment & Uplighting Photography Decor & Flowers Beauty Jewelry Travel Wedding party gift ideas and More! 259 Thames Street, Bristol RI • 401.254.2005 Please register to attend: EventBrite.com
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THE BAY | February 2017
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Contact Jennifer for information: Jennifer@ledgemontcc.com • (508)761-6600 131 Brown Ave, Seekonk, MA • Ledgemontcc.com
At Ledgemont, good times are taken quite seriously. Whether planning a small intimate gathering or a grand affair, attention to detail is our top priority. We invite you to come take a tour of our magnificent facility in person so you can see for yourself all that Ledgemont Country Club has to offer.
3000 Chap Chapel a el View ap V ew Blv Vi Blvd. l d. | Cranston, RI | 401.944.4900 | ChapelGrilleRI.com lv Chap a elGrilleRI.com ap February 2017 | THE BAY
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Ten Ways to Zen Easy, local ways to take time in your hectic life to find the serenity you deserve By Julie Tremaine
These days, everything is go, go, go. We forget how good it feels to just stop for a minute, clear our heads and get back to who we really are. Check out for a little while, and check in with yourself. The mental and physical boost not only feels great, it will have positive effects for the people in your life. The more serenity you give, the more serenity you’ll get in return.
Find Your Zen Place
Meditation and mindfulness have been proven to help everything from stress to high blood pressure to insomnia. Get started with the Rhode Island Community of Mindfulness, which hosts monthly meditation sessions all over the state, like Mind Tamers on the second and fourth Tuesdays in Barrington. MindfulnessRI.org
The Serlingpa Meditation Center in New Bedford provides a quiet respite from a noisy world. They offer drop in meditation classes that focus on simple breathing meditations and simple approaches to tackling everyday problems. The teachings are rooted in Buddhism but don’t require or exclude any specific kind of spirituality. They offer Tuesday meditations, Wednesday workshops and Sunday meditations for world peace, as well as daylong retreats. 514 Pleasant Street, New Bedford. 508-717-3057, MeditationInMass.org
Feel Good Vibrations Reiki is a Japanese healing modality where a practitioner uses light touch to redirect the body’s energy, clearing away negativity and allowing positive vibes back in. It sounds a little out there, but it really has a relaxing and rejuvenating effect. Linda Wheeler Scanlon at Linda Wheeler Massage offers 30 and 60-minute reiki sessions, in addition to other holistic healing practices like amethyst bio-mat sessions. 3848 Main Road, Tiverton. 401743-1001, LindaWheelerMassage.com
Smell the Roses Essential oils have so many uses, from being natural cleaning products to acting as natural medicinal alternatives. Aromatherapy opens up a whole new world of feeling better, without involving a prescription pad. At Newport Aromatherapy, herbalist Cynthia Marie LaBonte blends essential oils into delicious smelling perfumes that actually boost your wellness. Panacea is a lavender, ylang ylang and rose blend that calms you down, improves hypertension and promotes fuller breathing and a sense of wellbeing. Balance has Egyptian geranium, French lavender and bergamot, which lifts your mood, calms your hormones and soothes your skin. 109 Bellevue Avenue, Newport. 401-846-1101, NewportAromatherapy.com
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THE BAY | February 2017
Fill Your Cup Remember all of those circles on Michael Phelps during the Olympics this summer? Not the medals – the circles that looked like weird bruises all over his back. That was cupping, an ancient Chinese medicinal technique to increase blood flow in your muscles, which promotes healing and soothes aches. RI Rehabilitation Center offers Five Element Chinese Cupping as part of its massage therapies program. It helps soothe things like lower back pain, but also helps people recover more quickly from tough workouts and minor strains. It’s also a lot better for you than the ibuprofen you were going to pop until that nagging pain went away on its own. 611 Metacom Avenue, Warren. 401-245-9660, RIRehab.com
Hone Your Reflexes Foot massage is great. Foot massage that has lasting benefits to your body and spirit is even better. At Sole Reflextion, Master Reflexologist Linda Cornell practices the ancient technique, which involves applying pressure to precise spots on your hands and feet to redirect the body’s energy flow. Reflexology combines pressure point touch, aromatherapy and
massage, and has been known to reduce stress, improve sleep, boost circulation and reduce pain. South Dartmouth. 508-636-4779, SoleReflex.net
Channel Positive Vibes Some people believe that the same properties of energy in physics – that like energy attracts like energy – applies to your state of mind as well. If you focus on the good and put out positive vibes, they’ll come back to you. Follow your bliss to Phoenix Rising, which offers a unique kind of energy healing that blends reiki, intuitive healing, Indian head and African rungu bodywork and other modalities to help you clear away the negative energy and attract more positive vibes around you. 515 Hope Street #403, Bristol. 401-410-0254, MoonPhoenixRising.com
Color Your World The Rogers Free Library in Bristol has a Thursday morning Coloring Group, for adults to zone out of stress and zone into coloring inside the lines… or outside, depending on what feels right at that moment. It’s a kind of meditation to clear your mind and connect with the page, plus you get the added bonus of colored pencils. 525 Hope Street, Bristol. 401-253-6948, RogersFreeLibrary.org
Enjoy the Journey Remember how good it feels to immerse yourself in the ocean in the height of summer? You can have that, even in February. The Water Journey at Newport’s Bodhi Spa is a tiny vacation. The hydrotherapy facility is a series of hot and cold mineral plunge pools and saunas designed to clean out toxins and boost your lymphatic system. Plus, it just feels really wonderful to be so warm and relaxed during such a cold season. 654 Thames Street, Newport. 401-619-4916, BodhiSpa.com
Photo courtesy of Bodhi Spa
Clear Your Mind
NO PLACE LIKE OM
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Yoga has incredible benefits for your body – like enhanced flexibility, strength and weight loss – with the added bonus of clearing your mind and melting away stress. But not every yoga class is for everyone. Here’s a primer on the basics so you can choose what’s right for you.
Vinyasa is the kind of practice that people envision when they’re thinking about trying yoga: students make slow, intentional movements that link the body with the breath, creating poses that are challenging but attainable even to first timers, and leaving with a quiet mind. Freedom Yoga, 580 Maple Avenue, Barrington. 508981-9811, FreedomYoga4All.com Yin Yoga offers a practice that’s opposite of the yang of vinyasa. Rather than moving through different asanas (series of poses designed to work together), yin yoga puts you in one gentle pose for a much longer period of time. It’s more mentally challenging than physically challenging, but the deep stretches you attain leave you feeling totally rejuvenated. Bristol Yoga Studio, 13R State Street, Bristol. 401-216-9642, BristolYogaStudio.com Qi Gong is a gentle practice designed to promote women’s health and longevity, and helps them to age better by strengthening frequent stress spots, like the spine and hips. It’s great for older people looking to start a practice. Innerlight Center for Yoga and Meditation, 850 Aquidneck Avenue, Middletown. 401-849-3200, InnerLightYoga.com Ayurvedic Yoga happens in a warm, 80 degree room, and is a heartcentered flow class that integrates meditation with challenging poses that will strengthen and stretch your muscles and balance your inner energies. Shrine Studio, 384 Market Street, Warren. 401-2472628, ShrineYoga.com Power Yoga is a more active practice, which is great for people looking for a different kind of workout rather than a way to bliss out. The room is heated to 90 degrees to boost both stretching and your body’s ability to detox. Synergy Power Yoga, 32 Bay Spring Avenue, Barrington. 401-289-0966
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Bikram Yoga is a practice unlike any other. It’s physically challenging, designed to be both a workout and a way to promote overall health through breathing exercises and deep stretching. You don’t have to be in perfect shape to try it – that’s what the practice is for. East Bay Bikram Yoga, 36 Gooding Avenue, Bristol. 401-217-9010, EastBayBikramYoga.com
Take Salt Off the Table Salt doesn’t just make your food taste better. Salt Therapy is used throughout Europe for all kinds of medicinal benefits, especially pertaining to the lungs. Think everything from asthma to allergies to snoring, plus reduced stress and anxiety and better sleep. Four Elements Salon and Spa has a Himalayan Salt Cave where they offer salt therapy sessions. Just sit back, relax and breathe in better health. 632 State Road, Westport. 508-672-3111, FourElementsSalonAndSpa.com
Shine Bright Like a Diamond Tiffany Peay has built her fine jewelry design business on the idea that gems aren’t just gems - they can beautify and heal. In addition to her baubles, she also creates GemWater, which adds the healing properties of crystals to water bottles and wands to boost the vitality of water. Tiffany recently added a Crystal Bed to her store in Tiverton Four Corners, which is a healing modality where you spend 20 minutes (or more) in the positive-energy-filled space clearing your mind and connecting with your highest self. 3851 Main Road, Tiverton. 401-816-0878, TiffanyPeay.com
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THE BAY | February 2017
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T H E R AW D E A L WITH
C e l e b r a t i n g t h e E a s t B a y ’s s t a r s h e l l f i s h B Y H O L LY V I N E
Photography by Michael Cevoli
O
ysters are delicious, plain and simple. They’re the number one aquaculture product in Rhode Island, and are served on menus across the East Bay. If you’ve been wondering where to get a taste, we’ve got you covered. Area restaurants are showcasing these tiny treats, from buck-a-shuck deals to oyster entrees, in the most delicious ways possible.
OYSTERS ON THE HALF SHELL AT BRISTOL OYSTER BAR
OYSTERS ROCKEFELLER Arguably the most infamous oyster dish after the raw preparation, Oysters Rockefeller sees a freshly shucked oyster covered with a deeply herbaceous green sauce, topped with breadcrumbs and baked to perfection. If you fancy trying a Rhody incarnation of the New Orleans classic, including some with a culinary twist, you can find them at these area restaurants: Bristol Oyster Bar Served with a fennel cream, braised kale and Parmesan garlic crumbs. 448 Hope Street, Bristol. 401-3965820, BristolOysterBar.com DeWolf Tavern Baked with spinach and Swiss cheese. Bristol Harbor Inn, 259 Thames Street, Bristol. 401-254-2005, DewolfTavern.com
EAST BAY OYSTER BAR The East Bay Oyster Bar doesn’t hold back when it comes to offering local oysters. “We source the most local oysters possible so our selection will always be predominantly from Rhode Island such as Dutch Island, Cedar Island, Wild Goose, Afternoon Delights and Chessawanock,” says restaurant owner Jim Harris. Partial to the Chessawanock oyster himself because of their balanced flavor, he notes that the Cedar Island is a great choice for those that prefer a brinier finish to their oyster. For those new to oyster appreciation, Jim recommends starting with a smaller oyster. Texture is often the stumbling point for those unfamiliar with oysters, so start small to appreciate the flavor before becoming accustomed to their unique mouth feel. Traditional cocktail sauce, mignonettes (a vinegar, shallot and cracked peppercorn dressing), hot sauce, lemon and horseradish are all on hand for those who like to anoint their oyster before enjoying. Fried and grilled oyster dishes can also be found on the
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menu, served with a variety of aioli sauces. 308 County Road, Barrington. 401-247-0303, StockFoodGroup.com/ East-Bay-Oyster-Bar
BYWATER The pride and passion that Bywater has for oysters is abundantly clear. The focus of Bywater – owned by husband and wife duo Katie and Brian O’Donnell – is on East Coast oysters with a particular attention to Rhode Island grown species. Katie says that, “The aim is to have oysters that are different enough from each other so that the tasting experience is fun and you can get to know where they’re from.” Brian, who is also the head chef of Bywater, has a soft spot for the Prince Edward Island Raspberry Points due to their intensely briny and crisp quality. Taking six years to come to maturity compared to the typical two to three years of a Rhode Island native, the shellfish’s sharp, bold flavor comes from the harsh conditions in the more northerly waters. Resident oyster guru and chief shucker Pete Boschini is a stalwart
fan of the Rhode Island Walrus and Carpenter. His affection for the oysters is down to them being sustainably hand harvested as well as truly representing how wonderful Rhode Island oysters can be in terms of flavor and texture. It’s not just for their flavor that the team at Bywater raves about oysters. Katie is keen for first time oyster appreciators to know that “they are great for you and great for the environment… [they contain] more zinc than any other food product and help to keep our local ecosystems sustainable and clean.” Winter months invite baked preparations of oysters to Bywater’s menu with warmer weather welcoming experiments with mignonettes and toppings. Those looking for something fresh and new will be sure to find it at Bywater as the restaurant is “always fooling around with oysters,” according to Katie. Bywater’s location in Warren is not only appropriate for its proximity to the Barrington River, but also because Warren was once one of the oyster processing capitals of the world. This accolade is now purely
historical, but the town’s roots in seafood and shellfish run deep, making it the perfect spot for this modern hub of old-school hospitality. 54 State Street, Warren. 401-694-0727, BywaterRestaurant.com
BRISTOL OYSTER BAR Location, location, location is the name of the game when it comes to the Bristol Oyster Bar’s beautiful red brick building and its attitude to oysters. General Manager Scott Pinocci says with pride that “You can expect to find oysters harvested from Rhode Island waters on the raw bar, we get them hours after they come out of the water. It’s all about the freshness.” Local varieties such as Matunuck, East Beach Blonde, Aquidneck and Moonstone are regularly found on the chipped ice laden metal platters presented to eager oyster lovers. Offering something to suit all palates, Bristol Oyster Bar offers the shucked shellfish with a variety of accompaniments including traditional mignonette, cocktail sauce, horseradish, pickled jalapeño and lemon. For
Photography by Michael Cevoli
BRISTOL OYSTER BAR
Midtown Oyster Bar Torched oysters with jalapeño bourbon butter and lime. 345 Thames Street, Newport. 401-619-4100, MidtownOyster.com
those looking to mix things up a bit there is also the Oyster Shooter: a combination shot of an oyster, vodka, horseradish, Old Bay seasoning, bacon and bloody Mary mix. 448 Hope Street, Bristol. 401-396-5820, BristolOysterBar.com
THE RED DORY Red Dory owner Steve Johnson is a particular fan of local Rhode Island and Massachusetts raised oysters, and sings the praises of Sakonnet Point aquaculturalist Peter Melanson, from whom he buys many oysters including those harvested from the south side of Fogland Bay. Unlike other raw bars, The Red Dory only offers one variety of oyster at a time. Steve's approach is to sample what is available seasonally, and once he finds the best available he’ll stick to it. This allows him to order small amounts very regularly, ensuring only the freshest shellfish are on the bar. As for advice for novice oyster eaters, Steve says it’s essential to chew the oyster rather than shoot it down. “It’s not tequila,” he says. “Chew the oyster. Experience the texture.” He also urges that one should try oysters first without any accompaniment. They are a delicate flavor with many idiosyncrasies inherited from their place of growth. Any added flavorings will immediately alter the character of the oyster, which isn’t necessarily a bad thing. It’s best to experience the oyster in its virgin state first. Not only can you sample some of the freshest oysters in the East
Bay from The Red Dory, they also offer buttermilk-fried oysters. They’re transformed to rich, meaty morsels with a dredge of flour, buttermilk and cornmeal then served with an assertive homemade tartar sauce. It’s a completely different experience for those not sure about joining their raw oyster eating dinner companions. 1848 Main Road, Tiverton. 401-8165001, RedDoryRestaurant.com
BLUEWATER BAR AND GRILL Offering fresh Blue Point oysters delivered daily, Bluewater Bar and Grill offer their oysters individually rather than by the half or whole dozen for one simple reason: “You can order one, 12 or 43. We don’t set limits on oysters here,” Head Chef Cara Duskin Blue Points are a steadfast favorite amongst the clientele and have earned a loyal place on the raw bar due to their consistently excellent flavor. Rather than a vast selection of varieties, the focus is on a reliably high quality and popular New England native oyster. In the space once occupied by Tyler Point Grille, Cara is moving the menu toward a lighter, more modern fare that sit perfectly with the upscale, family atmosphere of the restaurant. The options for oysters are abundant, like dishes including grilled oysters with sweet and smoky red pepper and chili popping up on the specials board as well as their locally famous onion mignonette. 32 Barton Avenue, Barrington. 401-247-0017, BluewaterGrillRI.com
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FRIED OYSTERS AND OYSTER ENTREES Often thought of as the introduction to a meal, oysters usually find themselves exclusively in the appetizer and raw bar section of the menu. But oysters have a place in history as a staple of diets for those living in coastal areas, and could not, in fact, have been further from the refined delicacies they are viewed as today. Dickens famously wrote that “poverty and oysters always seem to go together,” referring to the abundance and availability of oysters to those living and working the coastal areas of the 18th century. This less than salubrious association produced many recipes for comforting, wholesome and hearty meals. While they have been elevated beyond this association in the intervening years, traditional recipes for oyster entrées at these restaurants offer a more robust preparation than the chilled, raw app.
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East Bay Oyster Bar Brioche bun fried oyster sliders with jalapeno aioli.
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BUCK-A-SHUCK DEALS Bristol Oyster Bar Tuesday through Sunday, 4-6pm East Bay Oyster Bar Weekdays, 4-6pm and weekends 3-6pm. Also all day on Sunday, Monday and Tuesday. Bywater Monday, all night
METACOM KITCHEN Metacom Kitchen has earned itself a reputation for fine dining in a casual and relaxed environment. Under the stewardship of head chef and owner Rick Allaire, the once dive bar location is now home to a refined menu inspired by local produce and seasonal delicacies. Speaking of his affection for Rhode Island native oysters, Rick recites the raw bar roll call, which includes: Walrus and Carpenter (a particular favorite of Allaire’s due to their medium size and natural balance of salt and
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THE BAY | February 2017
brininess), Moonstone and Wellfleet varieties. Summer months also see a selection of ceviche – cured and raw preparations of black bass join the oysters on the menu. “Good quality oysters have a great complexity. When they’re good they can stand on their own,” Rick says about accompaniments. “I do like Asian flavors though, vinegars flavored with seaweed and white soy sauce. We sometimes do quick vodka infusions with kaffir lime leaves or lemon grass. Oysters go really well with vodka.” He explains that the key to an
oyster accompaniment is about enhancing the natural complexity of the shellfish. It’s about the flavor of the oyster first and foremost, to enhance and elevate rather than mask. If you’re keen to sample oysters in a manner other than their traditional shucked, raw guise you may also find them at Metacom Kitchen: “We’ve done a fried oyster. It was a light preparation with a tarragon aioli, and pickled vegetables.” Ever respectful of the quality available produce, Richard creates these delicacies that pop up on Metacom’s specials when seasonal
bounty allows. A self-described modern American bistro, Metacom Kitchen is a cozy spot for the casual crowd with fine dining attention to detail. Those to whom the professional kitchen is a thing of visual beauty rather than just a room from which the food appears, should be sure to book a seat at the chef’s table. A collection of four seats that overlook the kitchen allowing diners to watch the intensely focused ballet of finely tuned culinary execution. Also offered at these premier seats is the restaurant’s tasting menu.
Photo courtesy of Metacom Kitchen
METACOM KITCHEN IN WARREN
RHODE ISLAND OYSTER TRAIL There are 15 oyster farmers across the state. The Rhode Island Oyster Trail gets you access to them through tours. It was launched in 2016 with the intention to give locals and visitors alike a directory of where to enjoy the best native oysters
Comprising six, eight or ten courses at the guests request, the menu is composed uniquely for each party based on a list of likes and dislikes gleaned in the days prior to the meal. Diners do not receive a menu on the evening of their meal, but are presented with courses in accordance to their expressed preferences before a commemorative copy of their personal menu is gifted to them at the finale. A perfect composition of a casual and welcoming environment, paired with exceptional attention to detail, Rick is adamant that the small team behind Metacom Kitchen all work together to create the unique experience the restaurant has earned its reputation for. 322 Metacom Avenue, Warren. 401-245-1193, MetacomKitchen.com
Photo couresy of Midtown Oyster Bar
MIDTOWN OYSTER BAR Right in the heart of bustling Newport, Midtown Oyster Bar sits in the spot once occupied by beloved Salas’ Restaurant. The renovation and ultimate rebuilding of the property on Thames Street may have initially been met with trepidation, but the resulting multileveled space, filled with reclaimed wood and cathedral ceilings, has earned a steadfast place in the hearts of local and visiting food lovers alike. Charlie Holder, operations manager at Midtown, says that “Midtown Oyster Bar is about the experience. It’s a place where people like to meet up for drinks or dinner. Where people feel comfortable to gather.” It’s not a case of form over function at Midtown. Their raw bar highlights the local oyster farms of Rhode Island and the Cape while also branching out to include varieties from the MidAtlantic and Maine as well as the West Coast, British Columbia and Canada. Anyone interested in stretching and educating their
palate will be sure to find the means to do so with the six to 12 varieties of oyster offered daily. Charlie prefers raw oysters and explains that they are very susceptible to their environment. As such, the intricate flavors they possess are as unique as a fingerprint. He also concedes that a fried oyster will always be one of his secret cravings. Midtown’s Champagne and Shells events on Tuesday nights are a must attend for anyone looking for a way to enjoy shellfish in style. With the purchase of a bottle of wine, your party receives a dozen complimentary oysters. 345 Thames Street, Newport. 401-619-4100, MidtownOyster.com
as cultivated by the dedicated farmers and presented by the restaurants the state has earned a stellar reputation for. So hit the road, visit the farms and stop by a restaurant that serves them up to enjoy the fruits of their labor. RIOysterTrail.com
MIDTOWN OYSTER BAR IN NEWPORT
THE WHARF TAVERN Perched directly on the water in Warren, boats can dock right on The Wharf Tavern’s mooring in warmer months. The large deck surrounding the restaurant, often dotted with anglers in summer, is open seasonally. In cooler months the restaurant continues to benefit from its enviable waterfront location, with winter light glancing off the water through large windows on all sides of the dining room. The beauty of The Wharf Tavern lies in the fact that, as manager Sue Esmay says, “Every seat has a water view.” An impressive selection of oysters both from local waters and those further afield grace the raw bar at The Wharf Tavern: Ducksberry, Blue Point and Maryland varieties are on the menu right now, with Rhode Island grown species joining the line up in warmer months to come. Summer also sees cooked oysters on the menu with Rockefeller and grilled recipes in The Wharf Tavern’s popular repertoire. 215 Water Street, Warren. 401-2892524, TheWharfTavernRI.com
February 2017 | THE BAY
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A Romantic Dinner ...A Gift of Love
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Home Style • Shop Around • Style Connoisseur
Live Well
Photography by Michael Cevoli
Stylish finds for you and your home
NEW HOME, OLD FOUNDATION When the Gelsominos of Barrington wanted to renovate their 1938 bungalow, they were faced with two choices – either they build off of the home’s original footprint or sacrifice its close proximity to the water
to build bigger. Since water is king in Rhode Island, the decision made itself, and now they’re spending their empty nest years in a modern twist on a classic summer spot.
Live Well Home Style
by Andrea E. McHugh
A neutral palette makes the scenery the focus of this waterfront home in Barrington
Making a Contemporary Classic “This was the ugly duckling of the neighborhood, so to speak,” says Barrington-based architect Hector I. Rios of the 1938 waterfront bungalow on the Palmer River he recently completed for Steve and Monique Gelsomino. Hector has effectively become an expert at the art of converting formerly humble summer colony homes into modern marvels. The practice is commonplace in the Ocean State, but it can be daunting. “Essentially, my job was to reinvent the wheel here and work within the original foundation. Technically, the house was half in the flood zone,” he explains. Waterfront renovations and new construction in Rhode Island must secure special permits for work within a coastal zone. Among such regulations, a coastal home in Rhode Island must be set back
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at least 50 feet from the water. In Barrington, the requirement is 100 feet, so the Gelsominos had the challenging task of working within the original footprint of the home while abiding by restrictive land use. “We’ve never done anything like this before. It can be intimidating,” concedes Monique. “We’re both from Rhode Island – we moved to Barrington 23 years ago, before having kids. Both boys have gone through the school system and now we’re both at The Blue Kangaroo. We love it here,” she says. The Gelsominos’ business, The Blue Kangaroo Café, is a community favorite, serving up locally sourced foods including sandwiches and wraps, homemade soups, pastries, desserts, coffee, teas and more. Naturally, Monique and Steve wanted to stay local for an easy
commute and to enjoy the charming town they have grown to love, but they also wanted to enjoy a new chapter: their empty nest life. “We wanted something relaxing, something that reflected the feeling of the water. Something that felt like a getaway, was low maintenance and easy to take care of,” explains Monique. “We definitely wanted an open floor plan and a lot of glass to take advantage of the views of the water,” adds Steve. The original home was just 24-feet by 30-feet. “Over time, people would add as they go. It’s quite common in our area to have these summer beach bungalows that were tiny, then the owners would add a porch or another room – and a few years later, another room, and so on. This was long before building codes and zoning laws were in
effect,” Hector says with a laugh. By the time the Gelsominos bought the home in the Governor Bradford area of Barrington, it had expanded to around 1,800 square feet and included an oddly configured porch and partial basement. Technically, it contained three bedrooms, but the whole house lacked cohesion. “It was a poorly converted space; quite uncomfortable. It was poorly thought out, had small rooms, and no good views or very little views,” admits Hector. “The only good thing was the location. In Rhode Island, it’s all about the water.” Hector says that in a perfect world, an owner and builder would ideally knock the original structure down and start brand new. “But if we had done that, we’d have had to gone even closer to the street, [meaning] very little
Photography by Michael Cevoli
One couple turned a Barrington summer bungalow into their forever home
Photography by Michael Cevoli
Live Well Home Style
property to build, so we were married to the original foundation. You work with what you got.” Hector worked closely with the Gelsominos to design a home that worked for their lifestyle. The couple wanted all of their main living needs on the first floor, including the kitchen/dining space, living area and master bedroom. Upstairs would be three additional bedrooms for their sons and any guests. As Monique and Steve enjoy entertaining, Hector designed an open floor plan and excluded a formal dining room. “The modern day style of living is more casual, more open,” Hector says. “The dining room is basically a show room, used only two or three times a year. So that is disappearing. In this case, that’s what happened.” Steve and Monique also credit
builder Ralph Cardente of Cardente Construction in Barrington with devising solutions when challenges would arise. “He just gave us his honest opinion and was incredibly helpful, especially because we never did this before,” explains Monique. “He made everything [less] stressful. Ralph was just ‘one day at a time, one week at a time.’” One of the couple’s favorite design aspects is the screened in porch off the master bedroom. Though the bedroom itself is actually smaller than some of the others, the captivating view gives the space a limitless feel. As the home is located on a street that does not permit parking, the couple also tasked Hector with designing a two-car garage that blended in with the home’s architecture. “The standard twocar garage is 24 x 24: a box that can be
ugly. The challenge for me was to… create a front porch with a nice entry and blend in the rooflines [of the two spaces],” explains Hector. While he successful completed the design, and Cardente the build out, the Gelsominos turned to Aquidneck Landworks in Middletown to blend the garage and driveway area, which was to accommodate large four vehicles in sum, with an eye-catching landscape and hardscape design. Inside, Monique and Steve used their existing collection of antique and practical furnishings to give the home a personal touch. “There are a lot of sentimental and old pieces, like old chandeliers and my great grandmother’s tiny little loveseat, and things we’d pick up at a flea market,” says Monique. “Actually, a lot of the furniture one or the other of us had growing
up.” Any pieces that needed updating was sent to Bothelo’s Upholstery in Bristol or Alan Bradbury Woodworking in Barrington. Classic Kitchens & Countertops in Barrington designed the kitchen, and window treatments were completed by Window Works of Swansea. The only set of draperies was fashioned by Drapery House in North Providence. The neutral color palette throughout was done by Quigley Brothers in Riverside. Today, the home is even more than they thought it could be. Says Monique, “On the water here it’s so relaxing, so calm and so peaceful.”
Want your home featured in The Bay magazine?
Email Julie@ProvidenceOnline.com to learn more
February 2017 | THE BAY
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OPEN HOUSE
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Lovely Contemporary home with waterviews of The Kickemuit River. Fabulous waterfront home with a deep water mooring. Bright & sunny open floor plan. Master bedroom suite, new roof, heating. Walk out lower level. Potential in-law set up. Central air. Landscaped gardens and yard. $850,000
Beautiful Colonial in very quiet neighborhood. Gleaming hardwood floors. Lovely woodwork. Many updates include newer bathrooms, roof, siding, windows, doors, mechanicals, shed and stone wall. Finished basement. Large fenced-in yard. $480,000
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Three bedroom Raised Ranch abutting conservation land in back yard. Extra large lot near the Seekonk line. Gleaming oak hard wood floors throughout. Pride of ownership abounds! $224,900
280 County Road, Barrington • 401-247-0202 495 Hope Street, Bristol • 401-253-4050 ColdwellBankerHomes.com © 2016 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker logo are registered service marks owned by Coldwell Banker Real Estate LLC. 79426 9/15
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Partners Village Store and Kitchen 865 Main Road, Westport, MA ~ 508-636-2572 www.partnersvillagestore.com
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Simply Skin’s Lynn Beaulieu on how to keep your glow during the winter Lynn Beaulieu, licensed esthetician and founder of Simply Skin, has had a passion for skincare since childhood. She credits her grandmother, a woman who was still getting facials at 105 years of age(!), for sparking her interest in esthetics. We asked Lynn to share her expertise on maintaining healthy skin during these snowy months. Okay, dish your skincare secrets. What should we be doing during the harsh winter months to maintain our glow? Hydrate, hydrate, hydrate: both externally and internally. Drinking water is especially important during the winter due to the dry air both inside and outside. Use a daily and nightly moisturizer. Make sure the daily moisturizer has an SPF, as the winter sun can affect the skin just as much as the summer sun. What foods should we be eating to help keep our moisture levels high? Foods with healthy fats, protein and antioxidants can help keep your skin supple. Nuts, avocados, oatmeal, sweet potatoes, carrots, salmon and eggs are a few examples.
Photography by Cate Brown
Can you name anything that should be avoided? Be aware of your coffee intake, as that can be dehydrating. Green tea is a nice alternative. Alcoholic beverages cause dehydration as well, so be mindful to drink extra water when you’re consuming alcohol. Resist taking super-hot showers and don’t exfoliate more than once or twice a week. Avoid products with high alcohol content as they can be very drying, as well as dry skin treatments containing mineral oil and lanolin, as they can be very clogging. What are some winter skincare-specific services that you offer? Winter is one of the best times of year to experience my PCA Skin Peel service to help correct concerns such as fine lines, wrinkles and uneven skin tone. These peels target the deeper layers of the epidermis for enhanced exfoliation and cellular turnover which produces healthy, glowing skin. Hydro-microdermabrasion
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is another great method of exfoliation, leaving skin super hydrated, smooth and glowing. During the winter I also offer a complementary paraffin hand treatment with every signature facial as a special treat for dry, chapped hands. Can you suggest any products you carry that especially benefit skin during the winter? My number one seller in the cold, dry winter months is a nightly moisturizer called Skin Silk Coat Balm, through the PCA product line. Developed for harsh cold climates, it is formulated with anti oxidants, botanicals and hydrolyzed silk protein. Their Skin Hydrating Serum is also very popular and contains niacin amide to support the skin’s ability to attract and retain moisture. For the lips I offer their Skin Lip Peptide Therapy that hydrates with peptides. I also carry 100% raw shea butter for those clients who prefer an allnatural product. Hypo-allergenic, full of vitamins and rich in organic fats that help condition the skin, raw shea butter is an amazing skin healer and can be used on all skin types and from head to toe. Let’s say there’s a blizzard and you’ve run out of all skincare products. Are there any skincare remedies that can be made at home?
I love to do facial masks at home and being snowbound is the perfect time. There are many things you can find in your kitchen to help moisturize your skin. Honey would be my number one go-to product. It is antibacterial, full of antioxidants and can be used on all skin types. Coconut oil and olive oil also make great moisturizers. Other ingredients that are tried and true for winter skin are bananas, oatmeal, yogurt, avocado, cucumber, buttermilk and pumpkin. Have fun experimenting! Leave on 10-20 minutes then wash off with tepid water. Since Valentine’s Day is a great excuse to eat copious amounts of chocolate, is it true that chocolate is bad for the skin? I’m happy to say dark chocolate can benefit the skin. The high cocoa content contains antioxidants that protect the body’s cells from free radicals that cause aging. I have a tradition of always leaving a piece of chocolate with a bottle of water for my facial clients. We all deserve a special treat.
Simply Skin 580 Maple Avenue, Barrington 401-965-7546 SimplySkinRI.com
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One-Stop Wellness Discover healthier living at Bädi and Hom Stepping into Bädi and Hom is a breath of fresh air – literally, because there are no products in the store containing toxic chemicals. The shop, run by young entrepreneurs Toryn Sousa Cabral and Rebecca Kim, is full of natural lifestyle products for your body, home, pets and baby. “We are not only natural, but we are affordable,” says Rebecca. “And we’re accessible!” Toryn adds. Rebecca and Toryn aim to help people transitioning into a more healthy lifestyle by building relationships with their clients and guiding them through their journey. They’re all about making gradual, realistic
changes and not overwhelming people with too much information at once. One really neat part of the shop is their use of a program called DermaGRID. “Basically what it does is it takes a picture of the back of your hand and it will tell you all the vitamins and minerals that you’re lacking,” says Toryn. “We’re actually the first people in the Northeast that have [the program].” Bädi and Hom carries an array of skin care products, body oils, scrubs and bubble baths. They also take custom orders and are known for their handmade bath bombs – which is actually how they got into retail. All
custom orders are made in-house and they offer gift-wrapping, labeling, baby shower gifts and scent customization. The shop has only been open a few months, but Rebecca and Toryn are on their way to becoming a one-stopshop for affordable, natural products with nonjudgmental guidance. 1. Pineapple Apple Cider Shots, $15 2. Mix Your Own soak and scrub station, $0.75/oz 3. Essential oil cleanser, $15-$25; Prediluted essential oil blends, $3-$15 4. House-blend salt soak with essential oils, $0.75/oz 5. Handmade jewelry, $12-$20
Bädi and Hom | 257 Warren Avenue, East Providence | 401-428-6532 | BadiAndHom.com
Photography Katie Leclerc
Saturday, Feb. 4, 7:30 pm
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True love deserves a timeless gift This Valentine’s Day surprise your special someone with a gemstone as rare as your love. Caron Jewelers specializes in fine jewelry, luxury watches, and custom wedding and engagement rings for every style.
473 Hope Street, Bristol • 401-253-9460 bristoljewelrydesigner.com
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Eat • News Bites • Connoisseur • Dining Guide
Taste
Photo by Newport Vineyards
Savor the season’s best food and drink
A TOAST TO WINTER Although the vines may be bare this time of year at Newport Vineyards, there’s plenty to do and drink. During their 21st Annual Wineterfest on February 18 and 19, there will be grape stomping competitions, wine tastings at a The 21st Annual Wineterfest returns to Newport Vineyards February 18 and 19
bar made of ice, an ice sculpture performance and a live wine statue. Looks like there’s lots to raise a glass to this month. 909 East Main Road, Middletown. 401-848-5161, NewportVineyards.com
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Spacious and light filled waterfront end unit. Wonderful water views from the kitchen, master and dining area. Features include bamboo flooring, granite, stainless, fireplace, a master suite with his and her bathrooms and closets. Garage(2) Boat slip included. Tery Pedro-Matrone ~ 401-499-8245
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This Hampton Meadow oversized Raised Ranch boasts a master bedroom with bath, central air, sprinkler system and a finished lower level. Beautifully landscaped private yard located in a great neighborhood! Sheila Clark-Lundy ~ 401-749-5503
423 HOPE STREET, BRISTOL • 401-396-9849 •WWW.RAVEIS.COM
Taste Eat
by Alastair Cairns
Revamping the American Tavern The Revival serves grown up comfort food in Warren Revival is an appropriate
Photography by Kendall Pavan St. Laurent
way to describe Warren’s food scene. With a rapid influx of high quality restaurants around town, Warren has gone from a hidden gem to an established force. It’s fitting then that one of the more recent additions to Warren’s strong lineup goes by that name. The Revival Craft Kitchen and Bar is also just what the doctor ordered on a frigid winter night. Since my wife had a specific table in mind, I began glancing through the bottle glass divider at its current occupants – a couple of older folks who rightly know how to take their time. The dining area is larger than it looks at first glance, but because it is split into two rooms it feels intimate enough in both. The room is on the darker side, with an industrial color palette and ornamental hanging cage lamps over the bar. As the smells of the kitchen drifted from the far corner of the room through the pass, I became ravenous. The hostess had excellent play by play on the progress, so we happily waited. The Jefferson’s Bourbon in my Manhattan ($11) fixed whatever hanger I was cultivating. Our server was full of detail about all the dishes and she informed me that the Jefferson’s
Pan Seared New Bedford Scallops
Bourbon had been aged at sea. It seems new whiskey producers are always looking for an angle to replace the one thing they can’t buy: time. In a beautifully balanced Manhattan like this one, I doubt anyone would have the pretense to argue they could taste the ocean, but you down a couple of these things and you might look like you have sea legs. Looking around at the other tables, we decided to split something a little light to start. We went with the local Asian Pear Salad ($11.50). Hailing from Westerly this pear really was local, and it held up to cold storing well making for a welcome crisp treat at a time when fresh produce is scarce. Like most of these dishes there was something both thoughtful and very direct in the plating. No wedges here, instead it was simply cored and stuffed with a whipped herbed goat cheese, with a tuft of fresh baby sorrel spilling from the top. It was encircled by pieces of cabbage and prosciutto, drizzled with a sharp vinaigrette and accompanied by a pull of warm pistachio sauce, which made it a really fun dish to eat. After this writ-large pear, I was not surprised to get my massive Grilled
Grilled 14oz Pork Chop and Beer Flight
Pork Chop ($28). Served atop a bed of escarole, and next to a cast iron skillet of mac and cheese, the dish was all about big elements, each made attentively. The cider glaze on the pork chop was quite sweet, but considering the size was in proportion. We see a lot of braised chard and wilted spinach as meat bedding nowadays, but it was nice to see the preferred Portuguese complement, escarole, here. It was superb, especially as it soaked some of the resting juices from the chop. Mac and cheese isn’t something I’d normally look for, despite its innumerable more involved treatments over the last decade, but I loved this one. It was really well crafted but quite restrained, defined by two things: a great cheese sauce, and perfectly al dente pasta. My wife – her years in New England beginning to overcome her pregnancy tastebuds – made a triumphant return to the world of seafood with the East Bay Seafood Stew ($27). This dish was jumping in at the deep end, and it was served in a deep, massive bowl. A tomato and lobster base held huge shrimp, as well as local mussels, monkfish, calamari and more. Because there’s a baby where her stomach should be, we made dinner the next day
out of the leftovers from this dish (as a sauce over linguini) and were happy both times. The stew had the slightest amount of heat to it, and it really was a stew, less about being challenging and more about all the flavors melding into one soothing note. To finish, a dessert. Billed as a Crostata ($9), this defied categorization but not my ability to eat sweets on a full stomach. It had a texture halfway from crostata to cookie, but with a custardy ambrosia filling, as well as a huge scoop of ice-cream on top. This was a sugar rush and I wanted a couple more of the few strawberries punctuating it, but it had fantastic texture. As our meal finally drew to a close, I knew what had slowed down the people we were waiting for to get table. Cattycornered in this booth, with the cold outside and a center of gravity to match my wife in the third trimester, I was not so interested in leaving either.
The Revival Craft Kitchen and Bar 50 Miller Street, Warren 401-245-4500 TheRevivalWarren.com February 2017 | THE BAY
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Taste Connoisseur
by Holly Vine
Local Libations
Barrington’s Grapes and Grains supports Rhode Island’s small batch distilleries, vineyards and breweries
How do you choose options for discerning beverage connoisseurs? Marc: Teamwork. While each member of the management staff has their own hat to wear, we work together when it comes to choosing the right beer, wine, spirit or snack for the store. Sampling as a team and utilizing our various palates ensures that we have an eclectic mix of items for everyone to choose from. Justin: Keeping our finger on the pulse of cocktail trends by following local mixologists helps us stock the shelves with unique and esoteric spirits for the cocktail enthusiast. Is your passion for the local community reflected in the products you offer? Marc: Owner Matt Amaral grew up in Barrington. His roots run deeply through the community and his passion for keeping Barrington relevant is a palpable part of our history. That is also reflected in our relationship with Hope and Main. Many of our food and non-alcoholic items have come from Hope and Main and other local sources. We also have local craft beers from all over Rhode Island and beyond. Is seasonality something that should be considered when selecting beverages? Marc: Seasonal and local availability is something that the food community loves to emphasize. You can find food trucks all over the state boasting fresh takes on seasonal favorites, and honestly, nothing is more fun than your first sip of a pumpkin beer in autumn. That being said, for beverages, local and seasonal availability are something to be considered. Your palate is going to
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THE BAY | February 2017
be the best judge in the end, so why not experiment? Justin: Sons of Liberty is doing great things in the world of craft spirits with creative and inventive seasonal whiskeys, such as the Pumpkin and Gala Apple. Many will get that warm, fuzzy feeling as Valentine’s Day approaches. Can you recommend something to compliment the perfect date? Marc: I would be remiss to not mention bubbly Rosé. Most romantic moments start or end with the pop of a cork. Valentine’s Day is for opening your heart to that special someone a little more than you normally might. A sparkling rosé like R. Dumont Brut Rosé is a lively, crisp, sipper whose pearl-like bubbles can easily be a metaphor for your spirit if you happen to have a certain question on your mind. Justin: Nothing says l’amour like a classic brandy sidecar, and I like to use Marie Duffau Armagnac or one of the single varietal armagnacs from Artez because they make for a fuller and richer cocktail. For someone who is clueless about wine, what are the three key things they should consider when looking for the right vino? Marc: First, price is not always indicative of quality. Look at Portugal for the biggest value. Second, when pairing with foods, opposites generally attract: balance hot and spicy with sweet and light. Except for asparagus – then get a Sauvignon Blanc. Third, in a broad sense, new world wines (USA, Australia, New Zealand, Chile) will have higher alcohol and more fruit than many old world wines, mainly because of geography and terrior. Terrior is a major determining factor for winemaking. Soil, rainfall and sun exposure all affect the grapes differently. A tart red cherry California Pinot Noir is nothing like a Pinot from Burgundy where you will find more deep black cherry notes. What are some of the events you host at the store? Marc: Winemakers, distillers and brewers will visit the store occasionally. When we have advance notice of a
Wine expert Marc Berry and spirits specialist Justin Garrison of Grapes and Grains help customers navigate local beverages and Valentine’s Day recommendations
visit we plan events such as dinners or in-store seminars. We also have events at the store Fridays from 5-7pm and Saturdays from 3-5pm, as well as hosting wine or spirit dinners at restaurants in and around Barrington throughout the year. How do you feel about the influx of small batch and craft breweries setting up shop? Marc: Just as we support the small businesses coming out of Hope and Main, we gladly support the brewers that have persevered and achieved their dream of starting their own brewery here in Rhode Island. Luckily for us, the beer has been really good. What’s your favorite cocktail? Justin: I love simple, three-ingredient cocktails and the prohibition-era Last Word is my favorite. I like to substitute Dolin Genepy des Alpes for Green Chartreuse because the lower alcohol lets the gin and the luxardo maraschino liqueur show through more.
Marc: If I’m not going to have a glass of wine, I like a Negroni: a cocktail of dry gin, vermouth and Campari. A Negroni is a perfect sweet, tangy and bitter drink. I always ask for Antica Formula as my vermouth. When you’re not working, where do you go to enjoy a glass of wine, pint of beer or cocktail? Justin: For beer, we love Chomp in Warren. Nothing beats a good craft beer and a delicious burger. The Revival Craft Kitchen and Bar on Water Street, also in Warren, has a fantastic spirit menu with great cocktails. Marc: Simone’s has an eclectic selection of wines that pair magnificently with their expertly prepared meals.
Grapes and Grains 24 Bosworth Street, Barrington 401-245-2100 GrapesAndGrainsRI.com
Photography by Brian DeMello
The goal at Grapes and Grains has always been to support and respect the community through their fine wine and spirits program. After three years, they have amassed an impressive collection of tipples in the form of wines, spirits and craft brews. Resident wine expert, Marc Berry, and spirit specialist, Justin Garrison, share their thoughts on being a part of the food loving community, choosing the perfect wine pairing and their favorite cocktails.
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Edible History
Photo (top) courtesy of Newport Historical Society, (bottom) by Sarah DeFlumeri
The Newport Historical Society dives into our culinary past There always seems to be a new food trend: sliders, deconstructed desserts, cake pops, ramen, food as art. But what about the trends that have passed? The ones that perhaps have informed how we currently eat. What happened to those? The Newport Historical Society has taken on exploring these long forgotten trends with their Newport Eats initiative. Through public lectures, exhibits and other programming, Newport Eats jumps headfirst into Newport’s culinary past. On February 18 from 10am-1pm, they’re hosting Colonial Food For Thought: A Newport Eats Living History Event. During the event, costumed interpreters will describe the struggles colonists faced in 1777 during the British blockade of Newport. The town, used to sophisticated goods from around the world, was forced to eat local, and they had to be creative given the harsh winter and war-torn atmosphere. They will talk about tea and pickled items, soldiers’ rations and spices, chocolate and oysters. As for other items colonists would have eaten, “Roast chicken would have been popular,” says Manager of Public Outreach and Living History Elizabeth Sulock. “Ham, greens, corn, apples, pear and pudding, too. Pudding to them is different from what we consider pudding. This would have been heavier, with more meat.”
If you’ve ever wondered what was on the menu in 1777 Newport, Colonial Food For Thought: A Newport Eats Living History has the answer
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Wax Bar & Skin Boutique Wine expert Marc Berry and spirit specialist Justin Garrison talk tippling Wine expert Marc Berry and spirit specialist Justin Garrison talk tippling
Any bread that was made at the time contained no preservatives, so when it became dry and stale they would turn it into breadcrumbs for puddings. Pies were also very common, like a mincemeat pie. “A special occasion food, which we have documentation of, was turtle. They would make turtle soup out of it,” she explains. “These turtles would have been imported from the West Indies. A sea captain might have brought one back with him and shared it with everyone. The party that ensued
was a Turtle Frolic.” Elizabeth is hoping that anyone who comes to the event gets a better understanding of how colonists lived in Newport. “They say that history is a foreign speaking country,” she explains. Through hands on lectures and exhibits of the culture at that time, the hope is that folks will take away little pieces of information to bridge the language gap. Colony House, Washington Square, Newport. 401-846-0813, NewportHistory.org
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SCRUMPTIOUS SPECIALS If you need a little coaxing to step out into the cold, McBlarney’s County Tap (632 Metacom Avenue, Warren. 401-289-0887, McBlarneys.com) has weekly dining deals to whet your appetite. Every Monday through Thursday from 4-6pm, snack on half priced appetizers. From Tuesday through Thursday, stop by for their Midweek Prix-Fixe special. Diners get a three-course meal for $19.95. They also have an ongoing lunch deal during the week. Buy nine lunches and the tenth lunch is on them – just be sure to get a punch card. The promotion is good from 11:30am-4pm. If you’re in Portsmouth, head over to Portsmouth Publick House (600 Clock Tower Square, Portsmouth. 401-682-2600, PortsmouthPublickHouse.com) for their weekly specials. On Mondays and Tuesdays stop by for their Burger and Beer night. On Wednesdays, make the trip for their Margarita and Nacho deal. Get .79 cent
wings every Thursday and Sunday, and stop by their raw bar on Fridays for dollar oysters and littlenecks.
Peace of Mind Priceless
Farmer
& First P.C. Certified Public Accountants
McBlarney’s County Tap has tasty dining specials this month
6 State Street, Warren • 401-247-1040
FarmerFirstCPAS.com
February 2017 | THE BAY
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DINING GUIDE I N YO U R N E I G H B O R H O O D
Ichigo Ichie As soon as
you walk into the foyer of Ichigo Ichie, it’s clear you’re not in an average restaurant. Immediately greeted by a waterfall, a blue lit bar, dripping crystal curtains and other stunning design elements, the ultra modern restaurant prepares you for a one-of-a-kind dining experience. The large location, which is conveniently located on Route 6 on the East Providence/Seekonk line, offers a square-shaped cocktail lounge, an intimate sushi bar, lively hibachi seating and an elegant dining room. The experience is just as diverse – it’s a great place for a family-friendly dinner, a romantic date, a gathering for friends, a special occasion or a quick drink at the bar.
5 Catamore Boulevard, East Providence 401-435-5511 • IchigoIchieUS.com
EAST BAY / NEWPORT Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-999-6975. LD $$ Bluewater Bar and Grill Casual restaurant with modern seafood dishes, patio seating and live music. 32 Barton Ave, Barrington, 247-0017. LD $$-$$$ DeWolf Tavern Gourmet American/ Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$ Ichigo Ichie Traditional Japanese cuisine, creative sushi and hibachi. 5 Catamore Blvd, East Providence, 435-5511. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$
Sushi is fresh and fun at Ichigo Ichie in East Providence
Fall River Ave, Seekonk, 508-3368460. LD $-$$$
256 Great Island Rd, Narragansett, 783-3152. LD $-$$
serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$
The Wharf Tavern Serves fresh seafood and steak with bay views from almost every table. 215 Water St, Warren, 289-2524. BrLD $-$$$
Dante’s Kitchen American food with Southern flair. 315 Main St, East Greenwich, 398-7798. BL $-$$
La Masseria Upscale Italian cuisine served in a chic setting with a rustic, countryside vibe. 223 Main St, East Greenwich, 398-0693. LD $$-$$$
SOUTHERN RI Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$ Blu On The Water Home to Rhode Island’s largest waterfront deck and three outdoor bars, with a wide menu and full raw bar. 20 Water St, East Greenwich, 885-3700. LD $-$$$ Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$
Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$
Chair 5 Locally sourced and seasonally inspired menus with a main restaurant and rooftop lounge. 1208 Ocean Rd, Narragansett, 363-9820. BrLD $-$$$
The Old Grist Mill Tavern Fine dining located over the Runnins River. 390
Champlin’s Seafood Dockside fresh seafood serving easy breezy cocktails.
Dragon Palace Chinese cuisine, sushi and bar. 577 Tiogue Ave, Coventry, 828-0100; 733 Kingstown Rd, Wakefield, 789-2300; 1210 Main St, Wyoming, 539-1102. LD $-$$ Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149. LD $$$ Frankie’s Italian Bistro Fine dining with imported wines from around the world. 1051 Ten Rod Rd, North Kingstown, 295-2500. D $-$$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 2283901. D $-$$
Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 3639988. LD $-$$ Matunuck Oyster Bar Destination dining enhanced by a raw bar sourced onsite and a water view. 629 Succotash Rd, South Kingstown, 783-4202. LD $-$$$ Ocean House/Weekapaug Inn Multiple dining room options offer comfortably elegant dishes that highlight the best in seasonal, local produce. 1 Bluff Ave, Watch Hill, 584-7000; 25 Spray Rock Rd, Westerly, 637-7600. BLD $-$$$
George’s of Galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$
Pasquale’s Pizzeria Napoletana Authentic Neapolitan wood fired pizza with exclusive ingredients imported from Naples. 60 S County Commons Way, South Kingstown, 783-2900. LD $-$$
Jigger’s
Phil’s
Diner
Classic
‘50s
diner
Main
Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+ 42
THE BAY | February 2017
Street
Grille
Classic
DINING GUIDE comfort food with a great rooftop patio. 323 Main St, Wakefield, 7834073. BBrLD $
Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich and Smithfield, 521-3311. D $$$$$
Tavern by the Sea Waterfront European/American bistro. 16 W Main St, Wickford, 294-5771. LD $$
Red Stripe Casual French-American bistro. 465 Angell St, Providence, 4376950; 455 Main St, East Greenwich, 398-2900. BrLD $$
Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$
The Coast Guard House A New American menu with a seafood emphasis and extensive wine list 40 Ocean Rd, Narragansett, 789-0700. BrLD $$$
Sa-Tang Fine Thai and Asian fusion cuisine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$
T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, TsRestaurantRI.com. BL $
The Nordic Surf and turf buffet selections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 7834515. LD $$$ Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$ Tong-D Fine Thai cuisine in a casual setting. 156 County Rd, Barrington, 289-2998; 50 South County Common Way, South Kingstown, 783-4445. LD $-$$ TwoTen Oyster Bar and Grill Local oysters and upmarket seafood dishes with a full bar menu. 210 Salt Pond Rd, South Kingstown, 782-0100. BrLD $-$$$
Organic Microdermabrasion & Lumafirm Facial
Organic Microdermabrasion & Lumafirm Facial Combo
155
$
Valued at $200 First Time Customers Only
EXPIRES 2/28/17
182 High St. Bristol 396-9444 • spayadira.com
PROVIDENCE COUNTY 10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 453-2333. LD $$$
Italian home cooking and more are on the menu at Fresco and DiVine
WO RT H T H E D R I V E
Fresco and DiVine Three delicious locations,
and one philosophy: exceptional cuisine and distinctive spirits, to create the most memorable dining experience. With locations in East Greenwich, Cranston, Warwick and West Warwick, they serve fresh, locally sourced Italian cuisine to Rhode Islanders. The restaurant has a long history of serving classic dishes and elevated Italian favorites in East Greenwich. Last year, they opened a location in Cranston to wide acclaim, and are doing the same with their brand new West Warwick location. But even though you’ve probably heard good things from someone who’s been there and loved it, don’t take their word for it. It’s time to try it for yourself.
301 Main Street, East Greenwich. 401-398-0027 140 Comstock Parkway, Cranston. 401-228-3901 2317 West Shore Road, Warwick. 401-921-3300 FrescoRI.com
Cafe di Panni Italian American dining with an available banquet facility. 187 Pocasset Ave, Providence, 944-0840. LD $-$$ Capri Swedish-influenced Mediterranean cuisine. 58 De Pasquale Ave, Providence, 274-2107. LD $$-$$$ Catering Gourmet Premiere catering company providing food made from scratch. 333 Strawberry Field Rd, Warwick, 773-7925. $-$$$ CAV Eclectic cuisine and art in an historic setting. 14 Imperial Pl, Providence, 751-9164. BrLD $$-$$$ Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$ Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 9444900. BrLD $$$
For full restaurant profiles, go to TheBayMagazine.com
February 2017 | THE BAY
43
DINING GUIDE
Character’s Cafe & Theatre 82 Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston, 490-9475. BL $
shared values + diverse backgrounds
forge a vibrant community
All together. Our small scale means classmates become allies and real friends. We nuture that instinct that tells them to rise by lifting each other up.
Cucina Rustica Rustic, Italian-style dining combining comfort food and sophistication. 555 Atwood Ave, Cranston, 944-2500. LD $-$$ Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Providence, 273-2737. LD $-$$ Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 2283901. D $-$$ Harry’s Bar & Burger Handcrafted sliders, brews and pub games. 121 N Main St. Providence, 228-7437; 301 Atwells Ave, 228-3336 LD $-$$
grades 6-12 & pg • standrews-ri.org
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63 Federal Road Barrington, RI 02806
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Haruki Japanese cuisine and a la carte selections with casual ambiance. Locations in Cranston and Providence. HarukiSushi.com LD $-$$ Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$ Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$ Julian’s A must-taste Providence staple celebrating more than 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$ Luxe Burger Bar Build your own creative burger. 5 Memorial Blvd, Providence, 621-5893. LD $ McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$ McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$
Meeting Street Cafe BYOB eatery with large menu of breakfast, lunch and dinner served all day. 220 Meeting St, Providence, 273-1066. BLD $-$$ Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Momo Dessert restaurant with crepes, home-made stir fry ice cream and bubble tea. 100 Washington St, Providence, 521-6666. BLD $ Mosaic Restaurant Syrian cuisine served in an intimate setting. 91 Rolfe Sq, Cranston, 808-6512. BLD $-$$$ Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New Yorkstyle pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Providence, 273-2400. LD $-$$ Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston. 155 Westminster St, Providence, 2826772. BL $-$$ Opa the Phoenician Authentic Lebanese food served in a fun atmosphere with hookahs. 230 Atwells Ave, Providence, 351-8282. D $-$$$ Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 3310003. LD $-$$ Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$ Pizza J A fun, upbeat atmosphere with thin crust pizza, pub fare and gluten-free options. 967 Westminster St, Providence, 632-0555. LD $-$$ Public Kitchen & Bar American food with changing daily specials. 120 Francis St, Providence, 919-5050. BrLD $-$$ Red Ginger Traditional Chinese restaurant and bar with a relaxed environment. 560 Killingly St, Johnston, 861-7878; 1852 Smith
Thousands of affordable and unique promotional items available
1944 Warwick Avenue, Warwick • 732-3100 x235 BobG@RhodyBeat.com • RhodyPrints.com
44
THE BAY | February 2017
For full restaurant profiles, go to TheBayMagazine.com
DINING GUIDE
St, North LD $-$$
Providence,
353-6688.
166 Broadway, Providence, 831-0600. BrLD $-$$
Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$
The Pizza Gourmet/ The Catering Gourmet From scratch wood-grilled pizzas and Italian American favorites. 357 Hope St, Providence, 751-0355. LD $-$$$
Rick’s Roadhouse House-smoked barbecue with a wide selection of whiskey. 370 Richmond St, Providence, 272-7675. LD $-$$ Rocco’s Pub & Grub Five-star menu in an intimate, pub-like atmosphere. 55 Douglas Pike, Smithfield, 349-2250. LD $-$$ Rosmarin at Hotel Providence Bar and restaurant serving Swiss-inspired small plates, craft cocktails and an eclectic wine list. 311 Westminster Street, Providence, 521-3333. BLD $$$ Siena Impeccable Italian cuisine. Locations in Providence, East Greenwich and Smithfield, 521-3311. D $$$$$ Spirito’s Restaurant & Catering Classic Italian fare served in a stately Victorian home. 477 Broadway, Providence, 434-4435. LD $-$$$ Starbucks Coffee, tea, bakery items and lunch options. Multiple locations. Starbucks.com BL$-$$ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich and Narragansett, TsRestaurantRI.com. BL $ Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. LD $-$$ The Crossings New American favorites in a chic, urban setting. 801 Greenwich Ave, Warwick, 732-6000. BLD $-$$$
SPECIAL MENU | WATER VIEW
The Rosendale Bar and grill with welcoming atomposphere and creative menu. 55 Union St, Providence, 421-3253. LD $-$$ The Salted Slate An agri-driven American restaurant with global influences. 186 Wayland Ave, Providence, 270-3737. BrLD $$-$$$ The Villa Restaurant & Banquet Facility Family Italian restaurant with live music and entertainment. 272 Cowesett Ave, West Warwick, 8210060. D $-$$ The Village Lively bar and grill with comfort fare, bar bites and beer. 373 Richmond St, Providence, 228-7222. BrLD $-$$
251 Thames Street, Bristol • 401-253-4523
Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$ Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. LD $-$$ Tony’s Colonial Specialty store offering the finest imported and domestic Italian foods. 311 Atwells Ave, Providence, 621-8675. $-$$$ Twin Oaks Family restaurant serving an extensive selection of Italian and American staples. 100 Sabra St, Cranston, 781-9693. LD $-$$$ The Vig Contemporary sports bar with craft tavern fare. 21 Atwells Ave, Providence, 709-0347. LD $-$$
The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$
Vinya Test Kitchen Vegan cuisine accompanied by creative mocktails (BYOB). 225A Westminster St, Providence, 500-5189. D $-$$
The Grange Vegetarian restaurant serving seasonal dishes with a juice bar, vegan bakery and cocktail bar.
XO Cafe Creative cocktails and New American fare. 125 N Main St, Providence, 273-9090. BrD $$
Follow The Bay on
Come And Have A Cocktail By The Fire With Your Valentine
@HeyRhody
Special Valentine's Day Menu Get cozy in front of our fireplaces • Specialty Cocktails • Catering For All Occasions • Football Specials and more…
805 Hope Street, Bristol • 401-253-1566 February 2017 | THE BAY
45
Gallery Events • Arts • Theatre • Music
Photo courtesy of Newport Winter Festival/Brittany Rosenberg
The best of this month’s entertainment
A HORSE FOR ALL SEASONS Back by popular demand, Newport Polo will be featuring their beach polo during the Newport Winter Festival. This outdoor exhibition takes place on Easton’s Beach (First Beach) on February 25 and 26. See two teams going head-to-head
during low tide and prepare to be on the edge of your seat. This game is played fast but is sure to be addicting to all who watch. If there’s anything more majestic than horses on a winter beach, we don’t want to know about it. NPTPolo.com
Gallery Calendar
February
February 1: Bring your gear and sit in with the band or just sit back and enjoy the Kohaug All-Stars open mic jam at the Sportsman’s Club. This jam features one of New England’s hottest bands playing rhythm, roots and blues. 110 JT Connell Highway, Newport. 401619-1280, KohaugAllStars.com February 2: The Moth is coming to the Zeiterion Theatre, featuring oldfashioned storytelling from five different raconteurs. The stories are shaped with the assistance of the The Moth’s directors and will reel you in with every tale. 684 Purchase Street, New Bedford. 508-994-2900, Zeiterion.org February 3: Heralded as a national treasure, see Rory Block with Cindy Cashdollar as the Sisters of Slide perform at the Narrows Center for the Arts in Fall River. They play the Delta Blues tradition all while bringing the blues to life for 21st century audiences around the world. 16 Anawan Street, Fall River. 508-3241926, NarrowsCenter.org February 3, 10, 17, 24: Get ready to glow in the dark for Glow Night at Sky Zone Providence. Rock the trampoline courts with a live DJ, black lights, lasers and a LED light show every Friday night 7-9pm. There’s even an all ages and special 16+ glow nights every third Friday 9-11pm. 70 Pawtucket Avenue, East Providence. 401-383-6000,
ONLINE EXCLUSIVE 48
THE BAY | February 2017
Skyzone.com/Providence
2ndStoryTheatre.com
February 4: Will we have a long winter or an early spring? Come find out about animals that hibernate, like the groundhog, with Norman Bird Sanctuary and It’s Great to Hibernate. There will be information on the season-predicting rodent, and what strategies animals use to survive the winter. 583 3rd Beach Road, Middletown. 401-846-2577, NormanBirdSanctuary.org
February 11: Head over to Tiverton’s Sandywood Center for the Arts to hear rootsy, pop-rock songs that are infused with energetic lead guitar with the band Colorway. These songs will have your toes tapping for sure. 43 Muse Way, Tiverton. 401816-5600, SandywoodsMusic.com
February 4: Join award-winning children’s book author and illustrator Nancy Cote at Barrington Books for a signing and story hour featuring her latest book, Leonard’s Beard. 184 County Road, Barrington. 401245-7925, BarringtonBooks.com
February 11: Get ready, get set, go! Join Save the Bay for their quarter-mile obstacle course followed by a frigid plunge in The Splash at Easton’s Beach. Warm up after the race with heaters and hot chocolate.
Every splasher will get free admission to the Save the Bay Exploration center and Aquarium. Easton’s Beach, Memorial Boulevard, Newport. 401324-6020, SaveBay.org/Splash February 14: Try a new type of date night this Valentine’s Day. Head to Mastermind Adventures for their Classic Games Night and see what board games you can dive into. 262 Swansea Mall Drive, Swansea. 508-812-0346, MastermindAdventures.com February 16: Head over to the Jane Pickens Theatre for a live broadcast of Saint Joan, a classic play on the
February 10: Join the world of mad men in Last of the Red Hot Lovers performing at the Zeiterion Theatre. Explore what love truly means and what happens when a man looks for something new in the game of love. You’ll be laughing all night long. 684 Purchase Street, New Bedford. 508994-2900, Zeiterion.org February 10: Get to The Galactic Theatre to see Zack Silk, an oldtimey country one-man band. Kick up your shoes, grab a beer and stick around for a while. With no cover there’s nothing you won’t love about this show. 508 Main Street, Warren. 401-310-0569, GalacticTheatre.com February 10-28: 2nd Story Theatre presents Murder at the Howard Johnson’s, a bit of ‘70s comedy schtick that runs the gamut from the ridiculous to the sublime. Because nothing kicks those winter blues like a ferociously funny farce. 28 Market Street, Warren. 401-247-4200,
IT’S A BASH
High Seas, High Society February 11: Raise sails and celebrate with an open bar, food tastings and a variety of top local restaurants and vendors from around the Bay at the Herreshoff Museum’s 5th Anniversary Frostbite Bash. This is a party you don’t want to miss. 1 Burnside Street, Bristol. 401-253-5000, FrostBiteBash.com
For an up-to-date statewide calendar and to submit your own listings visit TheBayMagazine.com
Photography by Judith Gardner
February 1-28: Join the Naval War Museum for their exhibit This is No Drill featuring items and artifacts related to the events of Pearl Harbor. Items include an actual metal fragment from the USS Arizona. 686 Cushing Road, Newport. 401-8414052, USNWC.edu
Gallery continued...
infamous Joan of Arc. Explore the life of a young girl who declares a mission to drive the English from France. 49 Touro Street, Newport. 401-846-5474, JanePickens.com February 19: You are cordially invited to the Boutique Bridal Showcase at DeWolf Tavern. This event includes a limited amount of vendors, cakes, photography, decor, flowers and practically anything that you might need for your wedding. 259 Thames Street, Bristol. 401-2542005, DeWolfTavern.com
Photo by Valencio Photography/Courtesy of Fashion Week RI
February 25: Don your scarves for
Explore new worlds...
Occidental Gypsy at Bristol’s Stone Church Coffeehouse. With amazing guitar and violin work, this band is high energy and great entertainment. 30 High Street, Bristol. 401253-4813, StoneChurchCoffeehouse. Weebly.com February 27: Rhode Island chefs come together for Eating with the Ecosystem’s School of Fish, pairing a workshop with a full dinner at Warren’s Hope and Main. Chef Heilo Araujo of Jamestown Fish will show you how to use a local species of fish, prepared several ways. 691 Main Street, Warren. 401-2457400, MakeFoodYourBusiness.org
LOOK SHARP
films + workshops + presentations
Stay Stylish This Month
Festival Info: pcffri.org The Carter Family Charitable Trust
Entelco Foundation
June Rockwell Levy Foundation
February 23-26: Hit the runway and see some amazing designs at The Mint Gallery for Fashion Week RI. This twice-a-year event is geared toward bringing together all areas of the visual arts and entertainment industries as they strut down the catwalk. 433 Hope Street, Bristol. 401-371-6468, FashionWeekRI.com
February 2017 | THE BAY
49
Taste Test
by Grace Lentini
Fried Chicken Frenzy Good fried chicken is no longer reserved for diners south of the Mason-Dixon line. The East Bay’s newest food craze is tasty, irresistible and long overdue. In keeping with journalistic integrity, we sampled an array of juicy and tender pieces from area restaurants. The pieces themselves come with unique sides, but we were only in it for the chicken.
Good To The Last Crunch
The succulent fried chicken tenders from the SoulFull Food Truck were fallapart tender, and are usually served with a choice of Southern-style collard greens, mac and cheese, red beans and rice, or hand-cut French fries. 401952-0617, Facebook: SoulFull RI
This perfectly crunchy fried chicken breast from Warren’s Chomp can be found in their fried chicken sandwich. Be sure to add a few made-fromscratch sides like the Frickles (their legendary fried pickles). 440 Child Street, Warren. 401-289-2324, ChompRI.com
Juicy Morsels
Southern Flavors
The tender and well-seasoned fried chicken pieces from Eli’s Kitchen are the stars of their fried chicken sandwich special. It’s served on an everything bun with a side of dressed greens or sweet potato fries. 40 Market Street, Warren. 401-245-1809, ElisKitchenWarren.com
These heavenly pieces of chicken from Newport’s Winner Winner came with rosemary sprinkled on top. They also come as part of a dinner with Southern sides like potato salad, black-eyed peas and ham, and mac and cheese. 677 Thames Street, 401-848-2449, WinnerWinnerNPT.com
Photography by Meghan H. Follett and Katie Leclerc
Savory Soul Food
50
THE BAY | February 2017
*RIH Ventures d.b.a Lifespan Laboratories
Lifespan Laboratories Patient Service Centers
BRISTOL, RI
WARREN, RI
WESTERLY, RI
1180 Hope Street
639 Metacom Avenue
77 Franklin Street
Monday – Friday 7am – 6pm Saturday 7:30am – 1pm
Monday – Friday 7am – 5pm Saturday 8am – noon
Monday – Friday 7am – 3:30pm
401-396-8697
401-606-6897
401-637-4588
• Complete range of the most advanced laboratory tests • 50 locations – No appointment necessary
For information on our Patient Service Center Lab locations: Call 401-793-4242 or 1-800-980-4244 or visit www.LifespanLabs.org
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PROVIDENCE
JA MESTOWN
WAT C H H I L L
BLOCK ISLAND
D L O
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FAIRHOLME | NEWPORT 2016 RI HIGHEST RESIDENTIAL SALE: $16,100,000*
D L O
D L O
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BLOCK ISLAND | 2016 HIGHEST SALE $4,750,000
WATCH HILL | 2016 HIGHEST SALE $7,600,000
D L O
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BRISTOL | 2016 2ND HIGHEST CONDO SALE $1,087,500
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PORTSMOUTH | 2016 2ND HIGHEST SALE $1,372,500
D L O
D L O
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MIDDLETOWN | 2016 2ND HIGHEST SALE $2,800,000
LITTLE COMPTON | $1,800,000
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369 SOUTH MAIN ST
401.274.1644
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