Hey Rhody Dining Guide 2019

TREAT YOURSELF

WORLD RENOWNED UNLIMITED BUFFET LOBSTER / ALASKAN KING CRAB PRIME RIB / FILET MIGNON / SCALLOPS OYSTERS / SHRIMP / CLAMS FRESH FRUITS / GOURMET DESSERT BAR HAAGAN DAZS ICE CREAM BAR

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Our Best Values

UNDER $15 SECTION Is Something That We Take Great Pride In

WE STARTED THE SECTION WITH SEVERAL THINGS IN MIND w w

w

We do our best to feature unique and interesting wines at very fair prices.

We wanted to be able to recommend these wines with absolutely no hesitation

We tend to feature funky and esoteric wines that are off of the beaten path. If you are tired of the same old Cabernet, Chardonnay and Merlot routine, then this is the section for you.

We wanted them to be something that would broaden our customers’ wine knowledge

Planning a party or wedding? Stop by and speak to our wine staff and let us show you some interesting, affordable wines for your event.

Nothing over $15

Rhode Island’s Most Extensive Selection Of Fine Wines, Liquors and Imported & Micro Beers

667 Kingstown Road, Wakefield • (401) 783-4555 • www.wakefieldliquors.com

dine in • take out • delivery

order online anyyme

44 ROLFE SQ. CRANSTON, RI

401.522.5222 • BETTOLA.COM

ENJOY AN UNPARALLELED DINING EXPERIENCE AT TEN PRIME STEAK & SUSHI, OFFERING AWARD WINNING CUISINE AND CREATIVE COCKTAILS.

55 PINE STREET, PROVIDENCE, RI 401.453.BEEF (2333) TENPRIMESTEAKANDSUSHI.COM

DINING

2019 31

TOP 10 TRENDS From Bibimbap to CBD: what the food scene is serving up and why

45

CRASH COURSE Take a look at all the culinary creations Warren food incubator Hope & Main helped whip up

54

AVOCADO TOAST How a few ingredients led to smashing success for an Aussie cafe in RI

90 Photo courtesy of Leafy Green Teae

SWEET SUCCESS Meet Hillary Ramos, a baking enthusiast now known as the Cookie Countess

Left: We’re mad for matcha, like this green tea drink from Leafy Green Tea. On the Cover: The dish that put Aussie cafe Sydney on the map. Photography by Nick DelGuidice.

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2019 HEY RHODY DINING

9

CONTENTS

So Many Reasons to Visit

THE ARCADE PVD

Dining Guide 2019

BROWSING 15 Chew on this! Guilt-free sweets made in Providence

16 The story behind those Photo by Daniel E. Photography, courtesy of Rhody Foody

colorful beer can labels

18 Explore the state’s food emporiums

20 Patty J shares her plant-based DINING • COFFEE & COCKTAILS BOOKS & ODDITIES • JEWELRY & ANTIQUES VINTAGE CLOTHING & ACCESSORIES SALON SERVICES • SPECIAL EVENTS

dining go-tos beyond PVD

24 Savory shots from a sampling of local Foodstagrammers

DINING 53 The not-so-jarring backstory of Gregg’s famous pickles

65 Weybosset Street / 130 Westminster Street 454-4568 • Downcity Providence www. ArcadeProvidence.com

57 Your guide to where to have brunch in the Capital City

61 Move over clams, mussels are making their way into more

Learn To Sail!

Sail! n

ro i en e

menus than ever

67 From grilled to Greek to

Diego’s on Bowen’s Wharf in Newport

GF and more, Rhode Island has a pizza for you

DRINKING 73

Drink your way to a degree

74

Photography by Nick DelGiudice

in deliciousness at Kaffeology Newport tequila bars worth

giving a shot... or two or three

79

The story behind Granny

Squibb’s iced tea business

82

Fruit wines that go

beyond grapes

ENTERTAINING

o

Learn

10

87 Experience a catered

S er a l Le on a a ore o

ni

S L oa in

HEY RHODY DINING 2019

dinner on the beach

88 Keep cool in the kitchen with aprons available around the state

o

RESOURCES 101

A guide to local goods & services

94 Beth Harris of Fairest Flowers

LAST LOOK

on how to make a centerpiece

114 Oh snap! The Saugy turns 150 HeyRhody.com

DINING

13 alfresco restaurants and ONE GREAT dining experience

Publishers Barry Fain Richard Fleischer John Howell

Media Director Jeanette St. Pierre

Editor in Chief Elyse Major

Editor Megan Schmit

Editor Lauren Vella

Staff Writer Robert Isenberg

Art Director Nick DelGiudice

Associate Art Director Brandon Harmon

Advertising Design Director Layheang Meas

Graphic Designer Taylor Gilbert

Staff Photographer Savannah Barkley

Account Managers Louann DiMuccio-Darwich Ann Gallagher Kristine Mangan Olf Elizabeth Riel Dan Schwartz Stephanie Oster Wilmarth For advertising information email: Marketing@ProvidenceOnline.com

Contributing Writers Robert Curley

Patty J

Isabella DeLeo

Opening 2019

Opening 2019

Opening 2019

70 shops, services & eateries GardenCityCenter.com 401.942.2800 I Route 2, Cranston, RI 02920 Managed by The Wilder Companies

12

HEY RHODY DINING 2019

Interns Mackenzie Sweet

Rebecca Clark Olivia Hewitt

Presented by Providence Media, publishers of The Bay, East Side Monthly, Providence Monthly, and So Rhode Island 1070 Main Street, Suite 302, Pawtucket RI 02860 401-305-3391 • Mail@ProvidenceOnline.com HeyRhody.com Copyright Š2019 by Providence Media.

All rights reserved.

HeyRhody.com

Photography by Brandon Harmon

A LETTER FROM THE EDITOR

Who’s ready to eat? In Hey Rhody Dining there’s so much to dish about!

More than ever, Rhode Islanders have clear preferences on what they want to eat and drink, and the ever-innovative folks in the local food industry are listening and responding, deliciously! Turn to page 31 where we’ve identified 10 upand-coming dining trends that are defining the Rhode Island culinary scene – everything from bibimbap to matcha. We check in on Hope & Main, the culinary incubator in Warren, and how in just five years they have changed the game for countless food businesses.

In this issue we also celebrate the tried and true, like the Saugy turning 150, where to find every variety of pizza, and answer the age-old question: why are there always pickles on the table at Gregg’s? We shine the light on purely

HeyRhody.com

Ocean State experiences like enjoying dinner on the beach, assembling a centerpiece from flower farm blooms, and the stories behind colorful beer can art. Our plant-based BFF Patty J takes us on a vegan culinary tour around the state (page 20), and that’s just for starters.

We hope you enjoy digging into this issue as much as we did preparing it for you. Be sure to tag your local pics using #HeyRhody and we may use them next year.

Editor In Chief

Elyse Major

2019 HEY RHODY DINING

13

Trinity Brewhouse offers a full pub menu and award winning beer brewed in the heart of Downtown Providence 186 Fountain St. • Providence • RI 453-2337 • www.trinitybrewhouse.com

NAPOLETANA & NEW YORK PIZZA

Artisan • Authentic Handcrafted South County Commons, South Kingstown • 401-783-2900

PasqualesPizzeriaRI.com

14

HEY RHODY DINING 2019

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BROWSING BEER CAN ART • FOOD EMPORIUMS • VEGAN EATS • #FOODIES Fill Fill filler fill it up Fill Fill filler fill it up Fill l filler fill it up Fill Fill filler fill it up Fill Fill filler fill it up

SMART TARTS

Glee Gum makes guilt-free sweets, minus the sugar Imagine being able to feed your candy craving – with zero guilt. You heard us right. Say hello to Glee Tarts, a vegan, gluten-free, certified kosher, and zero calorie assortment of fruit-flavored tarts made by Providence-based natural chewing gum line Glee Gum. Open the cute and compact box to sample the naturally sweetened treats, a taste bud-tickling variety of pineapple, cherry, Meyer lemon, and passion fruit candies. What makes these guilt-free discs so special? They use natural xylitol sugar alcohol, which also promotes dental health! So, you really won’t have to worry about satisfying your sweet tooth. GleeGum.com -Megan Schmit Photo courtesy of Glee Gum

BROWSING • BEER CAN ART

AN-DID

ARTWORK Rhody craft beer cans provide a ready canvas for local brewers and graphic designers

By Robert Isenberg The first beer can was sealed and sold in 1935. The originals looked like soup cans, and the art was simple: a few colors, an inviting font, and a company logo, which tended to look like a medieval coat-of-arms.

Microbreweries have changed all that. Brewers routinely invent wacky names, often based on personal references or unknowable inside jokes. The beer can becomes a ready canvas for graphic designers, and the artwork can be as colorful and surreal as the imagination permits. When a can is first laid out, the image looks flat, like an unfurled flag. To really appreciate the aesthetic expertise that goes into them, here’s a glimpse at some Rhode Island-based artwork – and the illustrators who dreamed them up.

REVIVAL BREWING COMPANY Beer: Clever Girl Paloma-Style Summer Ale Artist: A.J. Paglia

Background: “Clever Girl is a shoutout to Jurassic Park, one of our favorites, but science tells us now that velociraptors were much more colorful than they were in the film. Sean [Larkin, founder and brewmaster] wanted to do a Revival spin on mezcal paloma cocktail for summer time, and the two ideas ran together to make a great addition to our brew family.”

GREY SAIL BREWERY Beer: Flying Horse Blonde Ale Artist: Kyle Reichman

Background: “The Flying Horse Blonde Ale label was created to mark the 350th anniversary of the town of Westerly. After doing some research we decided to use the carousel as the theme for the can as it’s one of the more notable landmarks of Westerly [Watch Hill], plus it’s one of the oldest in the country. We were able to incorporate a lot of the features of the horse and saddle as well as the detail in the trim that lines the top of the carousel. The town of Westerly provided the 350th graphic that is being used on their marketing material. The beer will be served at multiple events planned to celebrate the anniversary.”

FOOLPROOF BREWING COMPANY Beer: La Ferme Urbaine Farmhouse Ale Artist: Elizabeth Atlas Weisberg Chang

Background: “The concept behind La Ferme Urbaine, which is French for ‘the urban farm,’ incorporates some of my favorite things to draw – nature and architecture. As a city dweller, drawing plants and landscapes is almost an escape from the excitement of urban life. I am constantly seeking out lush green patches of earth to illustrate! The scene for this project playfully incorporates texture, pattern, and color helps the consumer feel enveloped in a rich environment.”

BROWSING • FOOD EMPORIUMS

GO FOR THE FOOD, STAY FOR MORE FOOD Food emporiums give foodies the chance to feast on specialty items – and cook with them at home

By Robert Isenberg

“Emporium” is such a classy word. Like an apothecary or speakeasy, the emporium is an old-timey idea. Those four syllables promise great things: a range and quality of products that make even supermarkets seem less super.

Rhode Island is home to a handful of food emporia already, where visitors can shop for specialty goodies, sip quality java, and even sit down for a meal. And with the much-lauded opening of Plant City (see across), we can probably expect more to open in coming years.

Sandy’s Fine Foods It boggles the mind that you can shop for cookware, crab dip, gift baskets, gourmet ice cream, specialty sandwiches, and even make catering arrangements – all under one roof. With its friendly staff and general store aesthetic, Sandy’s is one of Westerly’s most endearing destinations. The deli alone is worth a visit, where you can savor exceptional breads and rotating sandwich specials. Westerly, SandysFineFoods.com

Hostess Trays Salt Water Taffy Wide Assortment of Chocolate Assorted Chocolates Buttercrunch • Turtles Gourmet Truffles Sugar-free Chocolates Non-Chocolate Novelties Gift Baskets

Yoleni’s Off the top of your head, you can probably name a handful of Mediterranean specialties, from gyros to spanakopita. But Yoleni’s showcases the true diversity of Greek cuisine, including regional fruits, legumes, and pastries. The shelves are packed with high-end vinegars and olive oils, and there’s a whole row of chafing dishes full of steaming Hellenic delicacies. The Providence location is actually the second Yoleni’s; the original is a well-known hotspot in Athens, Greece. Once you’ve done your shopping, sit down with friends for a cloth-napkin dinner. Providence, Yolenis.com/en-us

Photos by Allie Woodard Photography

Venda Ravioli Venda Ravioli has stood on Atwell’s Avenue for more than 70 years, and you can’t beat the ambiance: The busy cafe opens onto DePasquale Square, which looks like it was transplanted directly from a medieval Tuscan village. Venda Ravioli offers about 150 types of pasta, much of it created on-site, plus cheeses, coffees, sandwiches, and more.

Cross the plaza, and you can grab a table at its fine dining cousin, Constantino’s Venda Bar & Ristorante, where all those ingredients are worked into masterful pizzas and pasta dishes. Providence, VendaRavioli.com Plant City With its chic brick walls and lush displays of fruits and vegetables, Plant City is an attractive invitation to “go vegan.” Celebrity chef Matthew Kenney could have set up a plantbased food hall anywhere, but he wisely selected an historic building on South Water Street – and opened just in time for summer.

The restaurants, patio, and expansive veggie market show off exactly how cool a meatless existence can be, and Plant City’s new cocktail bar is destined to become a nightlife hub.

Providence. Facebook: Plant City Providence

HeyRhody.com

WAKEFIELD • 401.783.4433 | GARDEN CITY • 401.942.2720 | WWW.SWEENORSCHOCOLATES.COM

YOUR TRUSTED SOURCE for Scratch & Dent Major Appliances

Closed Saturdays in August

Great Kitchens Lead to Great Cooking!

Large showroom with over 400 appliances! We carry ALL major appliances!

Save up to 30-60% off of retail pricing!

Mon-Weds 9AM-5PM • Thurs 9AM-7PM • Fri 9AM-5PM • Sat 9AM-3PM

299 Walcott St, Pawtucket • 723- 0500 • KitchenGuys.com 2019 HEY RHODY DINING

19

BROWSING • VEGAN EATS

VEGAN VIBES Dining out with your plant-based BFF Patty J

ABOUT PATTY J Patty J is a Rhody native and the founder and blogger-in-chief at the award-winning PattyJ.com. Her site spotlights intriguing people, places, and what’s trending (including food and restaurants) in the Ocean State and beyond. It’s a savvy, stylish, and sometimes cheeky look at daily life, courtesy of Patty J and contributions from a variety of both familiar and new faces on the scene.

Ph oto cour tesy of Patty J

It used to be if you wanted to go the vegetarian or vegan route in Rhode Island, you had only a handful of places to choose from. Classic spots like Garden Grille, Wildflour Bakery & Café, and The Grange come to mind immediately. Beyond those, and maybe Crazy Burger in ‘Gansett, you were probably out of luck. Now, plant-based is all the rage, a prime example being the new and muchanticipated Plant City on South Water Street in Providence, a vegan food hall with two levels of delicious meat- and dairy-free eats and drinks. In addition to that, though, I’ve also noticed (happily) more options popping up on menus statewide, including at some mainstream restaurants where you might not expect to find them.

Bettola, Cranston I was pleasantly surprised to see that Bettola, the delightful, casual Italian restaurant in the Rolfe Square neighborhood, has started offering specials with Impossible brand meat (made from plants, not cows). Recently, they featured Impossible meatballs in marinara sauce and the response from their regulars was enthusiastic, to say the least.

Creative financial plans designed with, and around, you.

Graze Burgers, Westerly Take yourself or your plant-based bestie out for an Impossible Burger at Graze. They look and taste just like a traditional burger, only without the red meat. You can also dig into one of their fresh crunchy green salads, and hydrate with a Boxed Water.

Photo by Melissa Yahia, courtest of The Power of Juice

Harvest Kitchen, Pawtucket This cozy cafe on Bayley Street (that doubles as a highly regarded on-thejob youth culinary training program) offers a variety of plant-based baked goods, soups, and lunch specials. It’s a local gem where you’ll want to go enjoy your next breakfast out or a coffee break and catch-up session with that friend you haven’t seen in a while.

Power of Juice, Middletown Go for a juice or smoothie and stay for the cashew pudding, an order of Instagram-worthy avocado toast (with homemade pesto), or the housemade seed bread. With Cordon Bleu-trained chef Brigid Rafferty at the helm, POJ is an essential stop for anyone looking for snacks that are both healthy and delectable.

Root Juice Bar & Eatery, Newport Sure, they have acai and other brekkie bowls, but this vegan eatery on Broadway goes beyond expected fare with mouthwatering specials like a chickpea meatball sub with cashew parmigiana. Yum! They also offer a non-dairy, organic, low-acid nitro brew, perfect for anyone who’s trying to avoid lactose or who suffers from acid reflux or heartburn.

Edward Pontarelli CRPC® Financial Advisor Managing Director ed.pontarelli@ampf.com

Carrie A. McPherson CRPS® Registered Practice Associate Practice Manager carrie.mcpherson@ampf.com

Beacon Point Wealth Advisors A financial advisory practice of Ameriprise Financial Services, Inc. 401.824.2532 1 Citizens Plaza, Ste 610 Providence, RI 02903 ameripriseadvisors.com/team/ beacon-point-wealth-advisors

Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser.

Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2018 Ameriprise Financial, Inc.

2019 HEY RHODY DINING

21

Discover Authentic Thai cuisine at Tong-D S

ome restaurants serve a handful of Thai dishes, but South County’s only purely Thai restaurant is in South County Commons. Tong-D serves Thai favorites like Lemongrass Tom Yum Soup and Pad Thai, but there’s so much more to their extensive menu – noodle dishes like Pad C-U and pineapple fried rice, curries like spicy green, coconut red, and peanut massaman, along with chef’s specials of duck, seafood, and more. The restaurant also offers extensive gluten-free and vegan menus in their gorgeous space.

Happy Hour | DAILY 3-6PM Tong-D offers a happy hour menu full of delicious food and bar specials. Food items range from $1.50-$7.50, and include options like five different Thai soups, veggie appetizers, Chicken Satay, Koong Kra Bok, Teriyaki Beef, and more. For beverages, select beers are $2.50, wines are $4.50 and cocktails are only $6.

The deals aren’t limited to the bar, though – they’re available through the whole restaurant.

50 South County Commons Way, South Kingstown | 783-4445 | TongDSK.com Sunday & Monday 4pm-9:30pm | Tuesday & Thursday 11:30am-9:30pm | Friday & Saturday 11:30am-10pm

EAT FISH! LOVE LIFE!

DELICIOUS SEAFOOD

With Views to Match

Lobster Five Ways There’s no seafood dish more iconic than lobster, and George’s offers a variety of ways to savor this classic.

DINING AT GEORGE’S OF GALILEE is more than just a meal – it’s an experience. A Rhode Island tradition since 1948, the third-generation family restaurant continues to delight diners with its outstanding

boat-to-plate cuisine, sweeping waterfront views, and customer service. With a focus on community and a commitment to quality, George’s is a South County icon that only gets better with age.

1

Galilee Style Lobster

2

Lobster and Steak

3

Grilled Lobster

4

Sizzling Lobster Casserole

Baked, stuffed with scallops and shrimp, topped with house lobster bisque

With a fresh, hand-cut char-grilled 14-oz. ribeye

Brushed with garlic butter, char-grilled, topped with shrimp and scallops

Baked with shallots, garlic, sherry, cream, sharp cheddar, and panko crumbs

RAISING THE BAR

Bigger is better at George’s. The largest waterfront restaurant in the state offers seven dining rooms on two floors with seating for up to 500 people. In the warmer months, the covered upstairs deck and

5 outdoor dining area is complete with lively bars and daily live entertainment. Creative cocktails are always in season from tropical concoctions on the deck to hot toddies by the fireplace.

Steamed or Baked Stuffed

Straight from local waters to your table

25 0 SA N D HI LL COV E, PORT OF GAL IL EE • 40 1- 783- 230 6 • GEO RGES O FGALI LEE.C OM

BROWSING • #FOODIES

#FOODSTAGRAM Three IG foodies share their favorite snapshots

By Megan Schmit

What happens when you take a bunch of foodies, add a tour of the state’s culinary gems, and mix in a camera?

You get the perfect recipe for some of the tastiest, mouthwatering Instagram feeds ever. We reached out to three accounts dedicated to showcasing the best of Rhode Island’s food and drink scene, and asked for their top picks – er, pics – of local eats.

Lobster Roll from TwoTen in Narragansett

@FoodiezRI

Cupcakes from Gingersnap's Bakery, Lincoln

Warwick Ice Cream at Moonstone Beach

@RhodyFoody

Matunuck Oyster Bar oysters at PVD Fest in Providence

King crabs at Shaking Crab in Providence

Chocolate scoop at Lauren’s Cafe in Pawtucket

BROWSING • #FOODIES

Avocado toast and jam from The Shop

@ FoodiesOnTheRhode

Penne a la arrabiata from Pasta Beach Brekkie bowl from Sydney PVD

Magherita wood fired pizza from Figadini

relax

YOU'RE ON BEACH TIME

Great Food, Great Times.

Gourmet To Go.

The Breachway Grill serves South County only the freshest seafood, New York Style pizza, delicious burgers, and uni ue pasta dishes. Live music every Thursday, Friday and Saturday.

Stop by the Breachway Gourmet to grab a fresh breakfast sandwich, delicious grinder or your favorite salad.

Prepared foods and catering avaliable.

1 Charlestown Beach Road Charlestown, RI 401.213.6615 BREACHWAYGRILL.COM

1 Charlestown Beach Road Charlestown, RI 401.364.9000 BREACHWAYGOURMET.COM

Eat Well. Feel Good.

CREATIVE COMFORT FOOD RISE & SHINE

The artistic restaurant also doubles as Theatre 82, an intimate performance space that features a variety of theatre, comedy, children’s entertainment, and live music throughout the week.

LET’S DO LUNCH

Serving all day breakfast and gourmet coffee daily

Hand-crafted lunch specials to eat in or take out

BRUNCH & ENTERTAINMENT

SPECIAL EVENTS

Sunday brunch from 8am-1pm with live entertainment

Catering on and off site, including venue rentals

82 Rolfe Square, Cranston • 781-2200 • CharactersCafe.org MINUTES AWAY FROM GARDEN CITY AND PROVIDENCE

Owned and operated by Gateways to Change Inc., an organization that empowers adults living with developmental disabilities, Character’s Café is the only 100% non-profit restaurant in Rhode Island.

We started as GTECH in a tiny office over Capriccio’s.

Many bowls of pasta later, we planted our flags in a small industrial park in West Greenwich.

Our kids—and by now, more than a few grandkids—were born at Women and Infants and Kent County Hospital.

We grew. We merged. We grew some more.

12,000 employees, more than 1,000 of them are your neighbors.

We know exactly where Almacs used to be, and you will never see us drinking Del’s with a straw.

We do business in over 100 countries and 46 states.

But only one of them feels like home.

GAS TRO PUB •

•

noun - a pub that specializes in serving high-quality food

SCRATCH KITCHEN. FRESH INGREDIENTS. CRAFT COCKTAILS. RAW BAR.

| corkandrye

corkandryeri.com | 401.921.8324 255 Lambert Lind Hwy | Warwick, RI Located next to the Warwick Mall

150 Gray Street, Warwick, RI 02889

WE’VE GOT IT ALL Located On Scenic Warwick Neck, We are a one-of-a-kind Destination offering an Unrivaled combination of amenities. From our Marina, 9-Hole Golf Course, Pool, Dining, plus Wedding & Event Facilities, we’ve got it all. By land or sea, all are welcome to join us.

401-737-6353 • HarborLights.com • info@harborlightsri.com

30

HEY RHODY DINING 2019

HeyRhody.com

10 TOP

DINING TRENDS IN RHODE ISLAND

Some call them trends.

We call them obsessions.

Ten ways the (already amazing) Rhody culinary scene is broadening our palate

By Lauren Vella

KOREAN CUI

SINE GUT FOOD Sauerkraut as a health food? Who knew! If your first introduction to probiotic foods for improved gut health was through a yogurt commercial, you’re not alone. Fermented foods like sauerkraut also carry good bacteria, which is said to boost immunity and maintain a healthy weight. Beyond being a great topping for hot dogs, sauerkraut is rich in probiotics as is its Asian cousin, kimchi. Look for these pickled side dishes from local makers like Lost Art Organic Cultured Veggies, Chi Kitchen, and Luluna Kombucha.

(Left) L e k ke r Ko r e a n B B Q

(Right) C h i K i t c h e n ’s Kimchi

P h o t o g ra p h y by Brandon Harmon

Ten years ago, you’d be hard-pressed to find authentic Korean food in Rhode Island.

Early fans discovered dishes like crispy Pork Katsu, Stone Pot Bibimbap, Beef Bulgogi, and Japchae in Providence at gems like Sura, Soban, and Den Den Cafe Asiana, and at Sun and Moon in East Providence. And then came the explosion: Korean restaurants started to pop up all over Providence, taking over prime locations on Thayer Street, downtown, and even Federal Hill.

The exciting additions of Den Korean Fried Chicken, O’Boy, Mokban, Ming’s, and Lekker BBQ in Providence has influenced entrepreneurs to expand beyond the city’s limits.

The former chef at Mokban opened Bapsang to instant rave reviews in East Greenwich this past winter, and Chi Kitchen Foods has taken the fermented condiment kimchi and made it a ubiquitous pantry staple.

Even non-Korean spots are dedicating menu items with these particular East Asian flavors: Chomp Kitchen and Drinks in Warren serves a Shumai Burger with housemade kimchi; TigerFish on Block Island has Bulgogi Beef Tacos; and Ivy Tavern on the East Side of Providence offers a range of Korean-inspired dishes like Bulgogi Steak Sandwiches and Bibimbap.

TRUCK TO TA

BLE

You’ve probably seen them – the ostentatious blue-and-orange cat logos pasted on the front windows of Friskie Fries shops all over Rhode Island. First a food truck developed by business partners Tom Wright and Randy D’Antuono, now a growing chain of eateries, Friskie Fries affirms that the moveable feast business model is quickly evolving in Rhode Island.

There’s nothing like a food truck to make even a side street seem like a block party. But for some truck owners, the “on-the-go” production is the first step towards raising enough money to purchase or rent a physical, standing space. Ask food truck owners like Vilada Khammahavong from KowKow Foods, and she will tell you her goal is to move into a place where the customers come to her. Hometown Poke, Like No Udder, Tricycle Ice Cream, and Smoke and Squeal BBQ are recent examples of the truck-to-table phenomenon. With brick and mortar locations, these innovative businesses are putting new meaning into “driving customers” to their shops.

GOURMET FAST FOOD Fast food, excuse us, quick service dining, is changing.

Today’s patrons, even when in a hurry, are hungry for more. We want to be dazzled by a chef’s creativity – from splashes of color and pops of flavor, to fresh, quality ingredients. Places like Tilly’s Cheesesteaks in West Kingston are appealing to the foodie culture here in the state, taking a humble item like the cheesesteak sub and filling the roll with Angus beef and drizzling it with housemade cheddar cheese sauce. Harry’s Bar & Burger in Lincoln, Providence, and Newport uses fresh, high-quality ingredients such as native mushrooms and truffle oil. Providence’s Tom’s BaoBao has even put a twist on Chinese street food by fusing it with an American classic to make their Buffalo Chicken Dumpling. As the foodie culture expands, we expect that the number of gourmet fast food joints will keep pace and we’ll want to sample them all.

(Left) Friskie Fries

(Right) Ti l l y ’s C h e e s e s t e a k s

P h o t o g ra p h y by Brandon Harmon

PLANT-BASED

DIETS MATCHA MADNESS If you still don’t know what matcha is just look around, because it’s everywhere. The powder made from ground green tea leaves is in everything from ice cream at Providence’s Three Sisters to lattes at Junk & Java in Westerly. It’s in cakes, affogatos (a shot of a caffeinated liquor over ice cream), and KNEAD donuts. Everything about this powder – the beautiful green color, the taste, the silky texture – drives people mad for all things matcha. Plus, the tea provides a healthier way to stay caffeinated. Michelle Cheng, owner of Leafy Green Tea, says, “In this modern, fast-paced world we live in, people are looking to be healthy in a sustainable way... tea drinkers and matcha lovers are open to inviting a new ritual into their life.”

(Left) C e l e b ra t e d D e s s e r t s Photo by Harlow and Stone Studios courtesy of Celebrated Desserts

(Right) L e a f y G r e e n Te a P h o t o c o u r t e s y o f L e a f y G re e n

It started as a way to cut out meat, eat healthier, shop local, and save the planet. Now, plant-based diets are trending beyond vegans and diet-restricted eaters, as more and more people are opting for meatless meals.

The increased interest has inspired new and old businesses alike to innovate and create satisfying – and also ridiculously tasty – dishes. Earlier this summer, newcomer Plant City made a splash in Providence with an eclectic spread of bars and restaurants, encouraging customers from every background and food preference to dine in its plant-based hub.

However, this trend didn’t spring up out of nowhere. The plant-based movement has been in the making for decades. Providence restaurateur Robert Yaffe (Garden Grille, The Grange, Wildflour) has been working since the 1970s to educate people on its benefits. Today we’re seeing a plant-based commitment in all kinds of food, from the gorgeous cakes from Celebrated Desserts to the vegan juices at Root in Newport.

EXPERIENTIAL

DINING CBD EVERYTHING People are forever looking for natural ways to heal the body and calm the mind. CBD (pot without the THC) is the latest holistic obsession, with devotees praising its ability to quell anxiety and relieve pain. CBD products are popping up all over Lil’ Rhody, from topical creams to dog biscuits, and it’s no surprise that the food and drink industry is beginning to catch on. TwoTen Oyster Bar in Wakefield serves CBD-infused cocktails while Kwench Juice Cafe in Providence offers CBD as an add-on to their smoothies. So, sip, savor, and relax!

(Left) V i n ya Te s t K i t c h e n P h o t o g ra p h y by Brandon Harmon

(Right) Two Te n O y s t e r B a r Photo courtesy of Tw o Te n O y s t e r B a r

Diners are no longer satisfied with going to a fancy restaurant with white, pressed tablecloths and a waiter in formalwear. They want an experience. They want to be wowed by the decor, they want to know the chef’s vision, and they want to hear the story behind their food.

Big King in Providence delivers the unexpected, as chefs literally hand-write the menu that changes every night. Vinya Test Kitchen, also in Providence, was set up to inspire and incubate different restaurant ideas and modes of creativity. Their current resident, Rosemarin, is a pop-up that serves elevated Swiss cuisine. Experimental dining is so much more than just eating; it’s an opportunity to be on the frontlines of culinary innovation.

ZERO-WASTE

PLAN DRINKS ON DRAUGHT It all started with beer. Then it was cold brew coffee, kombucha, and iced teas available on draught at coffee houses, bagel stores, and pop-up carts. Now, the on-tap trend has expanded to another beverage: cocktails. The Eddy in downtown Providence has always been a pioneer in the bar scene, turning out artisan drinks made with hard-tofind liquors and unusual bitters. The seasonal cocktails dispensed from that little spigot on the bar are just as interesting. Gin and Tonic is on tap during summer, and Old Fashioned is poured as the months get colder.

(Left) Midtown Oyster Bar

(Right) The Eddy

P h o t o g ra p h y by Nick DelGiudice

Zero-waste is a fancy way of saying, produce as little trash as possible. From recycling cooking oil to composting food scraps, businesses are taking the lead in finding resourceful solutions. Newport’s Midtown Oyster Bar is just one of many regional restaurants getting inventive with sustainability. Overfishing and environmental changes have impacted the local fishing scene, and that’s why The Nature Conservancy teamed up with the restaurant to help fish repopulate. Midtown recycles about 6,000 oyster shells per week (in season), which The Nature Conservancy uses to create oyster reefs for the new baby oysters to attach and grow. Places like Providence Bagel employ forecasting measures to make just-enough product to meet customer demand and then send what’s left over to food pantries.

PLACE FOR SUSHI

HARUKI EAST

172 Wayland Avenue, Providence / 223-0332

HARUKI CRANSTON HARUKI EXPRESS 1210 Oaklawn Avenue, Cranston / 463-8338

WWW.HARUKISUSHI.COM

112 Waterman Street, Providence / 421-0754

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Authentic Syrian & Lebanese Cuisine on Federal Hill

ON

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1551 Westminster St. Providence, RI • Reservations: 401-273-0111 • TheShopOnWestminster.com

The Roof Top Deck is Now Open Main Street Grille

323 Main Street, Wakefield • 783-4073 • philsmainstreetgrille.com Breakfast: 6:30am - 2pm • Lunch: 11am-4:30pm • Dinner: 4:30-9:30pm 44

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HOPE

SPRINGS ETERNAL Warren food incubator Hope & Main has produced scores of new culinary businesses – and more are on the way

Hope & Main has only existed for five years, but it’s impossible for Rhode Island foodies to imagine life without it. Founded by nonprofit whiz Lisa Raiola, this “food incubator” has helped develop more than 50 independent companies. Many entrepreneurs were first-timers: They had to learn food safety, basic accounting, and all the paperwork associated with culinary enterprises. Thanks to its rigorous crash-course and commercial kitchen space, Hope & Main has released every variety of food expert into the world.

How diverse are these dreams? Whether it’s grown, bottled, pickled, mixed, baked, fried, shaken, or served raw, someone at Hope & Main has done it.

Here is a cornucopia of products that this special school has helped whip up.

HOPE & MAIN

SACRED COW GRANOLA All-natural, hand-crafted granola Sacred-Cow-Granola.MyShopify.com

HALVAH HEAVEN The Middle Eastern snack in vanilla bean HalvahHeaven.com

MESA FRESCA Bell pepper relish MesaFresca.org

BETH BAKES Crispy gluten-free crackers BethBakesRI.com

ENJOYFUL FOODS Raw cacao mix EnjoyfulFoods.com

ANNA’S KITCHEN Banana tumeric cocktail mixer & drinking vinegar AnnasKitchenShrub.com

CAPIZZANO Raspberry balsamic vinegar drink CapizzanoCo.com

BILICHIS BEST White chocolate macadamia lemon biscotti BellicchisBest.com

THE HOT COCOA SHOP Salted caramel chocolate mix TheHotCocoaShop.com

CHUMLEY’S Natural ketchup ChumleysKetchup.com

BOOTBLACK BRAND Old Fashioned syrup BootblackBrand.com

SANOBE SUPERFOODS Crunchy cacao peanut butter SanoBeSuperfoods.com

THE BLACK LEAF Loose leaf tea TheBlackLeafTea.com

HOPE & MAIN

THE BURGUNDIAN WAFFLES WeAreBurgundians.com

KANES KITCHEN Grilled pineapple salsa Kanes-Kitchen.com

NICE CATCH Wild smoked bluefish pâté

LEAFY GREEN Chrysanthemum herbal tea sachets LeafyGreenTea.com

AUNT TATTYS Butterscotch sauce AuntTatty.com

OUR GRAINS Spent grain flour GoingWithOurGrain.com

FEAST & FETTLE Kale Caesar salad FeastAndFettle.com

FOSS FARMS Homemade marinara sauce FossFarms.com

ANCHOR TOFFEE Almond butter toffee AnchorToffee.com

SHADY LANE GRANOLA Gluten-friendly and vegan granola ShadyLaneFoods.com

NEWPORT CHOWDER COMPANY Seafood chowder seasoning NewportChowderCompany.com

CULTURE TREE Honey-based kombucha

TITO’S Handcrafted hot salsa TitosBrands.com

JUST LIKE NANAS Handcrafted rugelah JustLikeNanas.com

WISE MOUTH Chrysanthemum romance tea Wise-Mouth.com

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Choose a bottle of Gooseneck Vineyards Wine

LUNCH: TUESDAY-SATURDAY 11:30AM-4PM | DINNER: TUESDAY-SATURDAY 4PM-CLOSE 1149 DIVISION STREET, WARWICK • 401.884.1149 • WWW.ELEVENFORTYNINE.COM

American Fare

with Southern Flair

Breakfast & Lunch: All Day Tues.–Sun.: 7:30am-2:30pm | Sun.: Breakfast only

Pastrami Bendedict

Seasonal Cocktails

Blueberry Pancakes

Fried Chicken & Waffles

315 Main Street, East Greenwich • 401-398-7798 • danteskitchenri.com •

456 Main Street, Wakefield - RI (401) 783-9370 www.MewsTavern.com

Featuring Award Winning Burgers, Pizzas & Wings Extensive Local Brew Selection Creative Cocktails

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DINING AVOCADO TOAST • CITY BRUNCH • MUSSELS • PIZZA

Caption caption caption Caption caption caption Caption caption caption Caption caption

KIND OF A BIG DILL

Gregg’s Restaurant reveals the story behind their famous bowls of pickles You’ve probably wondered about the little bowls of pickles served at Gregg’s; they’ve become almost as quintessentially Rhode Island as the restaurant itself. They’re different than your average pickle: slightly sour, slightly soft, and never quite the same each bite. These homemade Half-Sour Dills have been part of the Gregg’s experience since they started as a deli back in 1972 and served them alongside their sandwiches. Today, the tradition continues. Owner Bob Bacon reveals that the pickling process is tricky, dependent on everything from the quality of the cucumbers to the time soaked in brine. Whatever they’re doing, it’s a hit, and Bob says the restaurant group serves roughly 34,000 pounds of pickles per year! GreggsUSA.com -Megan Schmit Photography by Brandon Harmon

DINING • AVOCADO TOAST

THE TOAST OF THE TOWN The anatomy of the dish that put Sydney on the map

d o l o re c i t l Mu irloom He toes To m a

By Lauren Vella Photography by Nick DelGiudice

Sydney’s avocado toast is the kind of food that makes you do a double take and say, “I want that!”

It’s ‘grammable, it’s gourmet, it’s a textural symphony. Seriously, one bite and you’ll get everything you wanted out of a dish in a mouthful – the tang of the tomato and feta, the silky-smooth creaminess of mashed avocado, and the loud crunch of the crusty bread that holds it all together. It’s one thing to enjoy this creation, it’s another to know the secret behind Sydney’s famous open-faced sandwich.

We got some insider info on what actually makes this avocado toast so delectable, and we’re here to share it with you.

Locations in Providence, Garden City, and Portsmouth. SydneyPvd.com

Black an ii Hawa S alt Sea

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Avocado With lemon juice, lemon zest, salt, & pepper

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Monday-Thursday: 4pm-10pm Friday-Saturday: 4pm-11pm Sunday: 4pm-9pm

Sunday Brunch 10am-2pm

771 Hope Street, Providence • 331-4100 • KGKitchenBar.com 56

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DINING • CITY BRUNCH

BRUNCH IN THE CITY Providence turns late-morning into a culinary celebration, almost any day of the week

MILK MONEY Milk Money has its share of classics, like the braised pork hash and the Chicken N’ Biscuit, as well as lighter alternatives, all in an atmospheric brick-and-wood interior. MilkMoneyRI.com

By Robert Isenberg Photography by Brandon Harmon

“Brunch” is a dreamy word. One syllable, yet it conjures so many images. Sunlit tables.

Poached eggs and hollandaise sauce. Celery jutting out of Bloody Mary glasses. Better than breakfast, jauntier than lunch, brunch is an occasion, vaguely scheduled around noon.

Each weekend, Providence bustles with brunches, and they’re about as sublime as a Sunday morning gets. Park on a tree-lined street, greet friends, and settle into a corner table – because public socializing is what city life is all about, plus a mimosa or two. Here are some of our favorite venues – most of them fun, walkable, and reasonably priced.

DINING • CITY BRUNCH JULIAN’S With its quirky decor and pop-culture-laden WC, Julian’s is a hit with young diners seeking veggie wraps and scrambled egg pizza. JuliansProvidence.com

CAV RESTAURANT Feast on New England favorites, like Maine lobster omelettes and maple syrup-covered waffles, in the Jewelry District restaurant that doubles as an antiques showroom. CAVRestaurant.com

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HEY RHODY DINING 2019

KG KITCHEN KG Kitchen is both a cozy neighborhood cocktail lounge and a trendy restaurant, and the sprawling brunch menu runs the gamut of eggs, breakfast sandwiches, and batter-based delights.

KGKitchenBar.com

KITCHEN A tiny gem in Federal Hill, Kitchen serves muffins, French toast, and vegan-friendly fare to patient diners willing to wait out the lines. Facebook: Kitchen

NICK’S ON BROADWAY Only the acclaimed Nick’s on Broadway could turn an item called “Fish + Toast” into a masterpiece.

(How? With Point Judith fish and parsley-dill aioli). The sleek interior and elaborate morning cocktails have sealed Nick’s brunch reputation. NicksOnBroadway.com

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OLGA’S CUP AND SAUCER Olga’s has been a favorite cafe/bakery/ restaurant since 1988, and the menu includes elegant favorites like bread pudding and lemon blueberry goat cheese French toast. OlgasInPVD.com

PERSIMMON The ephemeral menu ensures a different experience from visit to visit, so it’s fitting that Persimmon hosts its brunches only once per month. Past highlights include deviled eggs with a smoked trout mousse, Spaghetti Bolognese, and capeletti filled with chestnut purée.

PersimmonRI.com

RED STRIPE AMERICAN BRASSERIE Here you’ll find The Forager Omelet, with wild mushrooms, gruyere, and herbs, as well as the Baked German Apple Pancake, all in a refined, white-linen dining room.

RedStripeRestaurants.com

ROGUE ISLAND KITCHEN AND BAR In this peppy little dining room, locally sourced ingredients and “scratch” cooking techniques make for scrumptious surprises – both breakfasts and cocktails.

RogueIslandGroup.com

THE DISTRICT The District is known largely as a pizza hotspot – but veteran brunchers have also savored their Jambalaya Grits and Tres Leches French Toast. TheDistrictRI.com

THE SALTED SLATE The Salted Slate is renowned for its global influences, which explains the existence of delicacies like Duck Confit Poutine or the Ahi Flatbread Sandwich. You can also just grab their Bag of Warm Donuts. SaltedSlate.com

WATERMAN GRILLE For a romantic morning, it’s hard to beat a Victorian gatehouse on the Seekonk River.

Waterman offers traditional entries – Buttermilk Pancakes, Challah French Toast – as well as some newcomers, like the Avocado Toast and Mushroom Grilled Cheese.

WatermanGrille.com

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PU B LIC & PRIVATE G ROU P TOU RS Bridal Parties Birthdays & Anniversaries Reunions

Corporate & Team Building Events

Friend & Family Outings

TICKETS AND GIFT CERTIFICATES AVAILABLE AT RHODEISLANDREDFOODTOURS.COM

Our Farm Fresh Veggies Purveyors of unique and unusual plant material, pottery, fountains and garden décor

Be sure to join us for one of our many exciting classes and events!

THE FARMER’S DAUGHTER 716 Mooresfield Road (Rt. 138), Wakefield 401-792-1340 • Open Daily 9am-6pm www.thefarmersdaughterri.com

2019 HEY RHODY DINING

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Physicians offices in Wakefield, East Greenwich, and Westerly 60

HEY RHODY DINING 2019

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DINING • MUSSELS

MOVE OVER OYSTERS Mussels have their day in the sun thanks to pioneering harvesters and chefs in South County

By Bob Curley Mussels have long had a home in European cooking, found as a key ingredient in bouillabaisse, the traditional Provençal fish stew, as well as paella, the ancient communal meal of Spain. Likewise, moules & frites – steamed mussels and fries, for non-Francophones – is the national dish of Belgium and also served widely in France. In the US on the other hand, their reputation was a little more prosaic.

“In the seventies the only people eating mussels were a few folks on Federal Hill,” says Michael Rice, PhD, professor of fisheries and aquaculture at the University of Rhode Island.

“Most everyone else saw mussels as a nice bait.” Then, during that same decade, greater appreciation of Mediterranean food reintroduced Americans to these native bivalve mollusks, which grow in abundance all along the New England coast and into the Canadian Maritimes, long-valued by Native Americans for both their meat and shells.

Not as sensual as oysters or as widely eaten as clams, mussels have nonetheless come into their own in Rhode Island thanks in large part to a pioneering (and booming) aquaculture company in Quonset Point,

DINING • MUSSELS American Mussel Harvesters, and the Red Stripe restaurants in East Greenwich and Providence, where moules & frites has long been a signature dish on the menu.

“In Rhode Island, everyone knows clams,” says Greg Silkes, manager of American Mussel Harvesters, as he leads me on a tour of the company’s Quonset Point shellfish processing and distribution center, which sends more than 100,000 pounds of farm-raised and wild-caught mussels to restaurants all over the country each week.

“Oysters have been a big fad in the last ten or fifteen years; branding really drives sales, because they can be raised a mile apart and taste completely different,” says Silkes, whose father, Bill, founded the company in the late 1980s. “Mussels just never got the attention that oysters and clams did, and that’s something we’ve tried to change over the last 30 years.”

Silkes, as you might imagine, is pretty pumped about mussels, pointing out that Mytilus edulis, the saltwater blue mussel, typically packs 40 grams of protein and 1,500 mg of heart-healthy Omega-3 fatty acids within its shell, while only containing 290 calories.

Plus, they’re tasty. “Mussels are cheap, and they’re good,” says Red Stripe Executive Chef Rachel Klein as she sails through a late afternoon culinary tour of the restaurant’s ten distinctive preparations of moules-frites.

“Mussels are looked at as not very sexy, but

they’re very tactile: I like to eat with my hands, and I’ve prepared them in all different ways,” she says.

“Every restaurant has something it’s known for and at Red Stripe mussels are it,” says Klein, who took the lead in the kitchens in May 2017. One thing she didn’t mess with was the mussels, which in other chef jobs she has prepared Normandy-style in a puff pastry and steamed in a curry coconut sauce and served with shrimp toast.

“We take pride in our mussels,” says Klein. “They’re not an afterthought.” Red Stripe’s menu ranges from classically simple preparations like Moules Poulette (parsley and chive, garlic, shallot, white wine, cream) and Mariniere (thyme, shallots, garlic, leeks, white wine). The house preparation is steamed in Red Stripe beer (of course); a Grecque version features Ouzo, fennel, lemon, coriander, garlic, shallots, and olive oil); and local favorite – the Portuguese – which features a rare red-sauce thanks to the addition of cherry tomatoes and shards of imported chorizo.

Unlike oysters, there’s not much flavor variations with mussels, says Mike McGovern, chef de cuisine at Red Stripe. “They’re a medium to carry everything else they’re cooked with,” he says.

Thanks to decades of marketing by the Canadian government, the smaller Prince Edward Island mussels are the best-known variety in the US. “They taste good, but it’s hard work to get a bite,” says Klein, who prefers to use the larger mussels raised and farmed in Narragansett Bay and Cape Cod by American Mussel Harvesters. These mussels grow in the water for about two years and then are either dredged from natural beds on the seafloor or gathered from the

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lines where they are raised from seed.

Chefs have limited options in mussels, especially compared to the dozens of varieties of oysters available. American Mussel Harvesters sells but three — their medium-sized Whitewaters, large “Big Ones,” and the farm-raised, premium Blue Gold.

Each is sold “restaurant-ready,” with processing that includes filtering with UV-treated water for 24 hours to remove sand and other impurities and running the mussels through a machine that removes the unsightly “beard” that the mollusks use to attach themselves to rocks, docks, and boats.

American Mussel Harvesters’ other local customers include Providence’s Nick’s on Broadway, Spain of Narragansett, and the Newport Restaurant Group, including their flagship Providence seafood restaurant, Hemenways.

Even Matunuck Oyster Bar owner Perry Raso, who famously farms his own oysters, prefers to buy his mussels from Silkes rather than trying to raise them himself. “They’re not expensive, and are fresh and local,” he explains.

“Mussels are a good introduction to shellfish,” says Raso. “They’re not as chewy as a littleneck or as slippery as an oyster. They have a more consistent texture, are more delicate, and are always eaten cooked.”

Plus, an order of mussels at Matunuck Oyster Bar costs about $14 for 1.5 pounds of shellfish, totaling between 30 and 35 mussels – more than enough to share around the table without breaking the bank. By comparison, a “buck a shuck” for oysters is considered a bargain at your local raw bar.

HeyRhody.com

Finally, mussels are easy to make at home.

You can buy them at Dave’s Marketplace, Gardiner’s Wharf Seafood in Wickford, Captain’s Catch in Warwick, or directly from American Mussel Harvesters if you order ahead. You can even hand-harvest mussels yourself from the bay. “Look for them in areas with good water circulation and minimal boat traffic,” says URI’s Rice.

The East Passage of Narragansett Bay, which is where Silkes has his farm, has some particularly healthy mussel beds. “At low tide, you can see them right on the rocks,” he says. “Just be sure they’re from clean water.” The Rhode Island Department of Environmental Management maintains up-to-date maps on areas of the bay where shell-fishing is safe.

When it’s time for dinner, “Start with garlic and shallots in the pan,” says Klein, then deglaze the pan with alcohol and add your favorite herbs or other flavorings to the resulting savory blend or umami. The steam from the liquid is what cooks and opens the shellfish; cooking only takes about four minutes with this method.

Roasting is another option, though none of the chefs we spoke to recommend a fried mussel, and they say raw is out of the question for both health and flavor reasons.

“A lot of people don’t know how to work with mussels, but you just put them in when the liquid starts to boil,” says Silkes. “It’s such an easy thing to cook.”

Adds McGovern: “As soon as they open up, they’re good to go. Just steam them, open, and savor."

224 Thayer Street

Providence Under New Ownership 33 Bannister’s Wharf & 359 Thames Street

Newport benjerry.com/providence

2019 HEY RHODY DINING

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The Cheers of Narragansett P

eople who live in Narragansett already know about Twin Willows. In the northern part of town, away from the biggest tourist crowds, is a casual restaurant where people gather to relax and have a great meal, amongst great people. Twin Willows was started by Phil and Pat Durigan; now, Pat and her son David run the business. They’ve got a great selection of shareable apps, burgers and sandwiches, pastas and steaks – plus tons of classic and modern seafood dishes. Their chowder, served in three varieties, always keeps people coming back for more.

Sunday Funday, Every Day Twin Willows is a great place for a family meal, but it’s also a great place to kick back and have some fun. There’s always a game on in the bar area - there are even televisions in the bathrooms so guests won’t miss a minute of the action. The restaurant also hosts live musicians on weekends (when there isn’t a Patriots game, of course.)

865 Boston Neck Road, Narragansett

789-8153

TwinWillowsRI.com

EXPERIENCE

CAV

EVERY DAY IS EXTRAORDINARY In addition to serving lunch (Monday-Friday) and dinner nightly, CAV offers unique daily offerings:

Monday BISTRO MENU Tuesday HALF-PRICED BOTTLES OF WINES, BISTRO MENU Wednesday $8 DOLLAR MARTINIS BISTRO MENU Saturday and Sunday BRUNCH

THE TRADITION CONTINUES A Providence destination for nearly 30 years, CAV Restaurant is an experience like no other. Tucked in the historic Jewelry District, the restaurant features creative cuisine from several cultures in a worldly setting. Family-owned since 1989, the award-winning and innovative tradition continues...

14 Imperial Place, Providence. 751-9164. CavRestaurant.com

Village of

MATUNUCK www.thepubmtk.com www.oceanmist.net

www.mtkpizzapie.com

792-4977 895-920 Matunuck Beach Road. South Kingstown. Rhode Island

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HEY RHODY DINING 2019

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DINING • PIZZA

VIVA LA PIZZA! Sure, you can get a regular circle with sauce and cheese – but there are so many other kinds of local pizza to try

By Robert Isenberg Photography by Brandon Harmon

Rhodies love their pizza. Yes, there’s the Italian heritage. Yes, we’re a land of great restaurants and sharp foodies. There are so many mixes of dough, so many shapes and dimensions, that even diehard fans haven’t tried them all. Here’s a sampler of different Rhode Island offerings, and although we couldn’t possibly mention all the pizza joints that prepare each one, we’ve included a few notable venues.

DINING • PIZZA GRILLED PIZZA It sounds crazy to throw a pizza on a grill the same way you would a steak.

But the owners of Al Forno (AlForno.com) gave it a shot in the 1980s, and fans can’t get enough of that scorch-marked crust. Someone probably tried this before, but Rhode Island made the technique popular, and now it’s all over the place. Outside of Providence, try the grilled pizzas at Meritage (MeritageRI.com) in East Greenwich.

NEAPOLITAN In the old country, a pizza requires specific tomatoes, cheese, and flour to be considered true “Neapolitan,” and many local pizzaioli are true to this tradition. Chefs dedicate their lives to creating the perfect margherita sauce and pillowy crust. One of the masters of Providence Neapolitan is Figidini (Figidini.com). In South Kingstown, you simply must try Pasquale Pizzeria Napoletana (PasqualesPizzeriaRI.com).

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HEY RHODY DINING 2019

PIZZA STRIPS Believe it or not, pizza strips really are a “Rhode Island thing,” and few have heard of it outside the Ocean State. You can find these munchable rectangles in every beach town, but a favorite is Colvitto’s Pizza & Bakery (ColvittosPizza.com) in Narragansett.

BRICK-OVEN PIZZA The brick oven is one of the most hallowed traditions in Italian baking, and it’s taken the pizza world by storm. One of the local champions is Federal Hill Pizza (FederalHillPizza.com) in Warren and Providence, which combines a beloved dough with centuries-old technique.

GLUTEN-FREE PIZZA For folks with celiac disease and similar health concerns, a day without pizza is like a day without sunshine. But a gluten-free leader is Pizza J (PizzaJProvidence), which takes pride in its tasty alternative crust.

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DEEP-DISH The pride of Chicago hasn’t won over Rhode Islanders as much as other types of pizza, and most fans go to Uno’s. But the folks at N.K. Chicago Pizza (NKChicagoPizza. com) in North Kingstown know just what a feast this dense and layered pizza can be.

HOURS

930–630

FEATURING

756 Hope St. Providence, RI 02906.

401-521-0101

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EXCEPT S U N D AY 10–6

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&

Find grilled pizza at Al Forno in Providence

Hot & Iced Coffees • Gluten Free Bread & Baked Goods Pastry & Baked Goods • Breakfast & Lunch Sandwiches COAL-FIRED PIZZA The owners of Providence Coal-Fired Pizza (ProvidenceCoalFiredPizza.com) single-handedly introduced this super-hot baking technique to Rhode Island, and now they have quite the following – in Providence, North Kingstown, and Westerly.

HeyRhody.com

SOPHIESBREWHOUSE.COM 699 SOUTH COUNTY TRAIL, EXETER • 295-4273 2019 HEY RHODY DINING

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B A B S fine handmade handbags

DINING • PIZZA

introducing

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The newest addition to the BABS collection of handbags and travel bags. Waxed canvas is durable, supple and easy to clean.

In fact, it can be used for many years without washing.

A periodic cleaning with a damp cloth is all that is necessary.

BABSetc.com

1005 Main Street | Pawtucket, RI Narrows Center for the Arts | Fall River, MA

RI REG. #3984 MA HIC REG. #164199 CT REG. #HIC.0673137

We’ll create a dream space you’ll love.

Thinking of remodeling? Our complimentary workshops are a great place to start! Learn the latest innovations, styles and trends, meet our award-winning designers, see examples of recent RIKB projects and explore even more trends in our inspirational showroom displays.

Top Remodeling Mistakes & How to Avoid Them Saturday, August 24 th | 9:30-11:00 am

RIKB Home Remodeling Fair Saturday, September 21st | 10:00-2:00 pm Join us for one or all five workshops!

10 Steps to a Successful Remodel Saturday, September 7 th | 9:30-11:00 am

10 Steps to a Successful Remodel Saturday, October 5 th | 9:30-11:00 am

Pre-register for all events at RIKB.com/events 401-463-1550 • 139 Jefferson Boulevard, Warwick, RI 02888 70

HEY RHODY DINING 2019

SICILIAN Sicilian pizza has long been famous for its thick, bready crust, and some versions truly earn the name “pizza pie.” Sicilia’s (SiciliasOnline.com) is named after this culinary tradition, although you might also try their stuffed-crust versions. Caserta (CasertaPizzeria.com) is nationally recognized for its Sicilian pizzas; as a bonus, try the “Wimpy Skippy” spinach pie.

GREEK The Greek pizza is usually known for its Mediterranean ingredients, such as artichoke, feta cheese, and olive oil, and it’s closely associated with New England. There are lots of places to find it, but one of the greats is Nikolas Pizza (NikolasPizza.com) in downtown Newport.

HeyRhody.com

THE IMPERIAL ROOM At One Rhodes Place

A BEAUTIFUL BANQUET VENUE, LOCATED IN THE HISTORIC EDGEWOOD / PAWTUXET AREA OF CRANSTON, RHODE ISLAND Capacity of 180 Guests with a Dance Floor • Elegant Décor • Outstanding In-house Catering by Executive Chef, Christopher Kurtzo • Complimentary Event Planning by Director of Sales & Special Events, Hillary Williamson Friendly, Experienced Staff • Fully Handicapped Accessible Facilities Plentiful Free Off-street Parking • Low Minimums and Rental Fees Available Year-round for all Types of Special Events

401.467.7102 • www.ShrinersRI.com

Providence Coal Fired Pizza brought this baking technique to Rhode Island

NEW YORK-STYLE New Yorkers love their pizza portable, foldable, and just right. Napolitano’s Brooklyn Pizza (NapolitanosBrooklynPizza.com) was founded so that Rhodies could walk around with an authentic slice. For a haute cuisine interpretation of the street-level classic, try Fellini’s (FelliniPizzeria.com).

FLATBREAD PIZZA Flatbread is an art unto itself, and turning it into a pizza can be a delicious, semi-leavened stand-in for the traditional wheel. The Flatbread Company (FlatbreadCompany.com) has many locations across the country, but it started in nearby Massachusetts and is the primary destination for this type.

HeyRhody.com

2019 HEY RHODY DINING

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904 Boston Neck Road Narragansett, RI 401-792-3835 HitTheLiquid.com

What started as a dream has now blossomed into one of Narragansett’s premier coffee shops — FUEL COFFEE BAR. Owner Lynn Eglington knew that retail would be a challenge in today’s market, but she also realized that most people enjoy a great cup of coffee. So with a lot of support and hard work, Fuel Coffee Bar has become a destination location for excellent coffee and homemade baked goods.

The newly expanded shop is a design statement of reclaimed

wood, corrugated metal and warm tone colors. Surfboards and fish artwork bring in the beachy Narragansett theme. Customers enjoy the original wall of self-serve iced coffee, offering 16 oil-infused brewed flavors, along with 7 freshly brewed hot coffees. Fuel offers almond, coconut, oat and soy milk for non-dairy consumers as well as cream, whole and skim milk.

With Lynn’s medical nutritional background, she is conscious of healthy options and offers

homemade gluten-free granola, organic açaí bowls, fresh fruit parfaits, smoothies and homemade vegan baked goods. Fuel’s breakfast sandwiches are made with real eggs, grilled with choices of homemade bagels, foccacia bread and glutenfree bread.

Fuel’s ambiance offers the ideal meeting place, whether it be for pleasure or work, with fast Wi-Fi. So stop in and remember, if you want great coffee, then Hit the Liquid at Fuel Coffee Bar.

!

S U O I C I L E D T FLAT OU

355 Hope StreeT, Providence • 401.751.6777 • tortillaflatsri.com 72

HEY RHODY DINING 2019

HeyRhody.com

DRINKING TEQUILA BARS • ICED TEA • FRUIT WINES

The Bam Bam milkshake

SHAKE IT UP

Newport cafe takes milkshakes to another level The milkshakes at Kaffeology in Newport are works of edible, drinkable art. They’re topped with things like pop tarts, cotton candy, chocolate bars, toasted marshmallows, cannoli, and salted pretzels. They push the boundaries of the glass in which they’re contained, dripping over the sides and precariously towering above the rim. They’re big, beautiful, and bold. “The concept for the shop and the milkshakes have all been inspired by my travels around the world. I wanted to bring together all the things I love under one roof and share it with everyone,” says owner Andreea Marin. “Many of the milkshakes were inspired by my family and friends!” The Bam Bam – a vanilla milkshake blended and rimmed with fruity pebbles and topped with a pop tart, cotton candy, gummies – is an ode to her younger sister, who loves the Flintstones-inspired cereal. Then The Pacino – chocolate shake with a freshly pulled espresso shot, topped with chocolate ice cream and fresh cannoli and rimmed with chocolate chips – is a tribute to her mother’s Italian roots.

Check out descriptions of all five milkshakes at KaffeologyCafe.com or stop in at 359 Thames Street, Newport. -Megan Schmit Photography by Nick DelGuidice

DRINKING • TEQUILA BARS

GET

INTO THE

SPIRIT Newport tequila bars worth giving a shot

By Isabella DeLeo

In summer, locals and tourists alike flock to Newport for the beach, the Cliff Walk, and the bar scene, but did you know that the City by the Sea is also a great place to sample tequila?

Perro Salado and Diego’s Mexican Restaurant pour some of the finest tequilas this side of Aquidneck Island, and best of all, both establishments are experts when it comes to the Mexican spirit.

(Pictured Here) Diegos on Bowen’s Wharf in Newport.

Photography by Nick DelGiudice

What is a tequila bar, exactly? For Geralyn Burke, general manager of Perro Salado on Charles Street, it is “a place to come and learn more about the history and really intriguing aspects of the spirit itself and its makers. ” For novices, one good place to start is to learn the difference between tequila and its smokier cousin, mezcal. Both are made from the agave plant; however, tequila can only be made out of Blue Agave, while mezcal can be crafted out of dozens of forms of the plant. In terms of the flavor profile, mezcal tends to taste a little more like scotch.

Both Perro Salado and Bowen’s Wharf’s Diego’s offer an overwhelming variety of tequila (over 50!), each with distinct flavors. The most important thing to know is that the taste depends on how long the tequila has been bottled. The varietal called blanco, for example, is bottled shortly after distilling and has hints of pepper and citrus; reposado is bottled for less than a year; anejo is aged in barrels for over a year but less than three; and extra anejo is kept for more than three years. The older the tequila, the sweeter it tends to be.

At Perro Salado, customers can try “tequila flights,” i.e., three shots of tequila at a time, or cocktails like the Blood Orange and the Prickly Pear.

Diego’s offers mixed drinks with memorable names like the Bride of Carlos, Spicy Paloma, and the mezcal-based Last Word in Oaxaca. In Newport, there is a tequila for all. PerroSalado.com, DiegosNewport.com.

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BEER ON EARTH Beer On Earth is an art-forward brewery and tap room on Providence’s trendy West Side. Specializing in craft IPA’s, lagers, saisons, and kettle sours. 425 West Fountain St., Providence.

BeerOnEarth.com

2

, e n i , Beer W Spirit &

Rhody

1

LINESIDER BREWING Hoppy, sour, or gluten-reduced? Their extensive tap list delivers it all, including flavor!

A family-friendly experience with food trucks and live music.

1485 South County Tr., East Greenwich.

LineSiderBrewing.com

3

Providence

2

TILTED BARN BREWERY

North Kingstown

Rhode Island’s first farm brewery features small batch ales that are best enjoyed fresh and in season. Onsite tastings and cans to-go in a relaxed rustic setting. 1 Hemsley Place, Exeter.

TiltedBarnBrewery.com

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3

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GOOSENECK VINEYARDS Crafted with integrity, quality, and passion, Gooseneck Vineyards seeks out the best grape-growing regions to bring your favorite varietals to your glass.

Come experience.

4 Brown St., Wickford.

GooseneckVineyards.com

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8 Westerly

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7

5

Trail

WINTERHAWK VINEYARDS

9

WinterHawk Vineyards aspires back to the halcyon days of grand fishing camps near bucolic Yawgoo Pond. New winery, tasting room coming in 2020. 35 Yawgoo Pond Rd., West Kingston.

Facebook: WinterHawkVineyards

6

SONS OF LIBERTY BEER & SPIRITS

Brewing great beer is the passion at Grey Sail.

Visit the brewery to meet the inspired team, and sample their Captain’s Daughter Double IPA, seasonals, and award-winning brews.

63 Canal St., Westerly.

GreySailBrewing.com

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New England’s most awarded distillery of-

10 12

WHALERS BREWING COMPANY

11

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LANGWORTHY FARM WINERY Located along scenic Route 1A, the winery is open all year for relaxing tastings. Bottles may be purchased for enjoying at home and as gifts. 308 Shore Rd., Westerly. LangworthyFarm.com

NEWPORT VINEYARDS Taste, explore, and learn at New England’s largest grower of wine grapes. Daily tours, tasting room, outdoor patio, marketplace, and onsite Brix Restaurant. 909 E. Main Rd., Middletown.

NewportVineyards.com

Voted Best A.P.A. in the country in 2017 & 2018.

Bring your own food (and dog), sample a rotating list of beers, and play games in the taproom. 1174 Kingstown Rd., South Kingstown.

Whalers.com

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TAPROOT BREWING COMPANY Straight from farm brewery to glass, unfiltered hop forward beers are made in small batches meant to be enjoyed immediately for ultimate freshness. 909 E. Main Rd., Middletown.

TaprootBeer.com

fers whiskey + beer flights, draft beer, and craft cocktails with 100% house-made ingredients.

Live music every Friday & Saturday. 1425 Kingstown Rd., South Kingstown.

DrinkSOL.com

7

GREY SAIL BREWING OF RI

12

NEWPORT CRAFT Brewing craft beer since 1999 and distilling spirits since 2006.

Stop by the Tasting Room or Outdoor Pavilion to taste classic spirits and fresh brews. 293 JT Connell Hwy, Newport.

NewportCraft.com.

AT CHA M P L IN ’ S

From Boat to Plate

The Seafood Market

What started as a clam shack in 1944 is now one of the state’s most beloved seafood institutions. Champlin’s Seafood Deck, located right on the water in the heart of Galilee, serves the freshest seafood you’re going to find anywhere in Rhode Island. But clam shack fare is only part of the package. The restaurant also has a raw bar and great

Nothing beats buying seafood right off the boat. Below the Seafood Deck, Champlin’s Market sells incredible, fresh seafood – everything from live lobsters to shrimp, scallops, and fish. Their prepared options include smoked salmon and bluefish, stuffed quahogs and scallops, cooked crabs and lobsters, and marinated salads of calamari, mussels,

cocktails, which are best enjoyed with the breathtaking view from their Channel Bar.

or octopus.

5 Fresh FAVORITES

From fresh oysters to lobster dinner, experience essential Rhode Island flavors at Champlin’s Seafood Deck.

1

Raw Bar

2

Red, White, or Clear Chowder

3

Lobster Dinner

Cherrystones, littlenecks, oysters, jumbo shrimp, and colossal shrimp

4 5

Fried Whole Belly Clams

Served with fries and cole slaw

Clam Bake with Lobster

Served with red potatoes

Available in half pints, pints, and quarts

Served with fries and cole slaw

256 GREAT ISLAND ROAD, NARRAGANSETT • 401-783-3152 • CHAMPLINS.COM

DRINKING • ICED TEA

TEA-RIFFIC PROGRESS The unusual trio behind Granny Squibb’s is already steeped in success

By Robert Isenberg Photos courtesy of Granny Squibb’s Organic Iced Tea

The whole idea started with an old family recipe.

After years in New York City, Robin Squibb returned to the East Side of Providence and started experimenting with her grandmother’s version of iced tea. The recipe dated to the 1930s, when cold tea was still a novel idea. Robin tried dozens of variations, until she discovered the exact right protocol. Now in her mid-70s, Robin decided to bottle the stuff and found her own company, Granny Squibb’s, in 2009.

DRINKING TEA DRINKING •• ICED TEA TIME

A few years later, Robin met Nick Carr and Kelley McShane, two millennials who moved into her spare apartment. While their professional backgrounds were different, they really hit it off: Nick and Kelley were also fond of history, outdoor sports, and community-building, and it wasn’t long before Robin invited them to help with Granny Squibb’s.

Today, the bottles are available in 250 grocery stores across New England, including Whole Foods and Dave’s Marketplace. The company recently brought on two major staff members, project manager Emma Haskell and CEO Jamie Schapiro.

When their third flavor, Charlie’s Cranberry, hit shelves last December, a percentage of profits started going to Save the Bay. If you’re wondering who Charlie is, it’s named after Robin’s own dog.

“There are lots of exciting things going on,” says Robin.

“We actually just brought on two new distributors, North East Beverage and Horizon. This is very exciting for us, as it aligns with our plans for expansion.”

Perhaps the most impressive new development

is the Granny’s Squibb’s can. This may seem like a departure for iced tea – given iconic bottles like Snapple and Nantucket Nectars – but bottles are forbidden in many places, especially along the coast, which makes cans a profitable alternative.

“This allows for us to sell to a whole new group of channels that we were not able to before,” says Robin. “We will soon be available on beaches and ferries, venues that do not allow glass.”

Business is booming for Granny Squibb’s, and it’s hard to believe that a single pitcher of tea, brewed and iced during the Great Depression, could be enjoyed by such a wide swathe of people.

Yet the most personal honor came this summer, when Granny Squibb’s became the Official Iced Tea of the Newport Folk Festival. That’s when you know you’ve hit it big time. GrannySquibb.com

A TWIN OAKS CLASSIC NEW AND CLASSIC MENU ITEMS | DAILY AND WEEKLY SPECIALS

RIBEYE & BAKED STUFFED SHRIMP Celebrating 85 years | Family Owned and Operated 100 SABRA STREET, CRANSTON • 781-9693 • TWINOAKSREST.COM

COURTHOUSE CONCERT SERIES COMEDY | THEATER | SHOWS | CONCERTS & MORE SAT 8/17 Donna the Buffalo - 8pm SAT 8/24 NRBQ - 8pm SAT 9/7 Mayer, Kirby, Mayer - Acoustic Group - 8pm TUES 9/10 Poppy Champlin’s Comedy Classes - 7pm SAT 9/28 Steve Daggett - Southern Rock, Traditional Country, Rock & more - 8pm SAT 10/5 Beatles for Sale - Tribute Band Back by popular demand - 8pm FRI 10/11 Moondance - A Tribute to Van Morrison - 8pm SAT 10/12 Sacred Fire - A Tribute to Santana - 8pm FRI 10/18 Poppy Champlin’s Comedy with Guests - 8pm SAT 10/19 Tom Petty Birthday Tribute - Damn the Torpedoes - 8pm FRI 11/1 The Elvis & Orbison show - 8pm

COURTHOUSE

CENTER FOR THE ARTS 3481 Kingstown Road, West Kingston • 401-782-1018 • CourthouseArts.org 501C3 NON PROFIT PROVIDING FREE CHILDREN’S PROGRAMS IN MUSIC & ARTS

2019 HEY RHODY DINING

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DRINKING • FRUIT WINES

FEELIN’ FRUITY Your favorite fruit is now your favorite wine at four Ocean State vineyards

By Megan Schmit

Believe it or not, wine isn’t exclusively made from grapes. In fact, basically any of your favorite fruits or berries can be fermented, bottled, poured into a stemmed glass, and sipped throughout the year. They’re just as nuanced, diverse, and drinkable as their traditional white or red counterparts, but with an even greater variety. The process is popular for home winemakers, in cooler climates like Scandinavia, and, lucky for us, for four vineyards in Rhode Island.

Leyden Farm Vineyard & Winery boasts a long list of “fruit essence” wines. There’s Peach Mist, Siberian Blue (from blueberries), Apple Jack Russell, Lazy Watermelon, Samson’s Wildberry (with pomegranate), and Golden Sangria (from oranges). Plus, new additions include American Cranberry and American Cranapple. 160 Plain Meeting House Road, West Greenwich. LeydenFarm.com

Nickle Creek Vineyard makes seasonally oriented varieties like Summer Blueberry, Wicked Peach, Strawberry Blush, Raspberry Bliss, and Autumn Cranberry.

12 King Road, Foster.

NickleCreekVineyard.com

Tapped Apple Winery & Cidery lets no apple go to waste. Besides turning them into hard ciders, they are fermented into red and white wines, like Watch Hill White and Cerise Noir.

37 High Street, Westerly.

TappedApple.com

We believe in healthy living

through the power of healthy eating

juice, smoothies, toasts, bowls snacks, soups, and so much more!

All Plant Based!

6 Broadway Newport 401-847-2727 RootOnBroadway.com

2019 HEY RHODY DINING

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Highest Quality, Easiest Access For a List of Patie nt Se rv ice Ce nte r Locations:

4 0 1 -7 9 3 -4 2 4 2

8 0 0 -9 8 0 -4 2 4 4

Life spanLabs.org

Great Mornings AT J IG G E R ’ S D IN E R There’s breakfast, and then there’s breakfast at the legendary Jigger’s Diner in East Greenwich.

What started in 1917 - 101 years ago! - as a little lunch cart is now a dining institution, serving hungry crowds every day.

Let’s Do LU N C H Breakfast isn’t the only meal done right at Jigger’s. Their lunch offerings are second to none, including house-made soups and chowders, and a huge selection of sandwiches, paninis, and burgers, including lots of healthy options and creative, mouthwatering salads.

Breakfast Specials W ORT H WA KIN G UP FOR Banana Bread Supreme Breakfast Lobster & Cheddar Cheese Grits Surf and Turf Eggs Benedict

145 Main Street | East Greenwich | 401-884-6060 | JiggersDiner.com

ENTERTAINING APRONS • THE COOKIE COUNTESS • FLORAL CENTERPIECES

DINING A LA PLAYA

Walrus and Carpenter’s elegant farm dinners serve up a local gourmet experience Rhode Islanders know that they have access to some of the freshest seafood in New England. But, what if you could experience that seafood (oysters, clams, mussels, local whole fish) on a sandbar just feet away from where it was harvested? Better yet, what if the people preparing the food were renowned chefs Andrew McQuesten and James Mark? At Walrus and Carpenter Oysters farm dinners, you can do just that. Dinners are served on a long table with crisp white linens right on the beach, and the food is prepared in a tent nearby. Dylan Block-Harley, director of operations for Walrus and Carpenter, says that these dinners also serve another purpose: to make people aware of the local food scene here in the state. “This is our small effort to turn the tide on the current reality that less than five percent of food consumed in Rhode Island is produced locally,” he says. During your dinner, you’ll find produce sourced from Arcadian Fields, White Bean Farm, Scratch Farm, and Sweet and Salty Farm, among other purveyors from the state. Diners will also get a chance to chat with the farmers because they, too, will get a seat at the table. For more information about the beach dinners, visit WalrusAndCarpenterOysters.com. -Lauren Vella Photo courtesy of Walrus and Carpenter Oysters

ENTERTAINING • APRONS

STRINGS ATTACHED Locally made and sold aprons are perfect for keeping your cool in the kitchen

By Elyse Major

If the idea of wearing an apron evokes an eye-roll, it’s no wonder. For years, the garment has represented drudgery or at least the dated idea of being tied to the kitchen – and not in a foodie kind of way. From Cinderella to sitcom moms, pop culture is filled with characters swathed at the waist in no-frills white cotton. Today’s apron makers and sellers are challenging that notion by offering styles and designs that signal you are cooking up a storm and looking cool as a cucumber doing so. Here we share a sampling of aprons from around the state. From no-fuss to fabulous, for the serious cook or playful host, you’re sure to find one that suits your style (and keeps you clean).

COASTAL COOL Look effortlessly chic while keeping your clothes clean in an indigo kelp-patterned apron. So decorative, you’ll want to display it on a hook when not in use. Christina’s Ltd., Westerly, ChristinasLtd.com Kelp print, $28.

CHEF MATE

REVERSIBLE RETRO

From colorful to classic, find a range of hard-working aprons at this shop long renowned for providing cooks with just what they need. Wickford Gourmet Factory Outlet, 21 W. Main Street, Wickford

Megan Labrecque creates reversible aprons for kids and adults under her Apiary Designs label. Look for mod patterns in her charming but oh-so durable handmade line. Apiary Designs, Available at Rhody Craft in Providence, and online at Etsy/Market/Apiary-Designs

Blue fish, $28.

Suede, $55.

Veggies, $14.95

Campers, $34 Martini glasses, $34.

Sailboats, $34.

MAKE IT YOURSELF

VINTAGE VAVOOM

Put your stamp on a meal even before starting to simmer by creating your own apron with a kit from this inspiring fabric shop.

Knit One Quilt Too, Barrington, KnitOneQuiltToo.com

Find flirty styles like your cool great aunt used to wear at the treasure trove of all things vintage located within the Arcade. Carmen & Ginger, Providence, CarmenandGinger.co

Shabby Oiseaux Apron Project, $13.95

Cross-stitched, $20.

Floral feedsack, $20.

ENTERTAINING • COOKIE COUNTESS

SUGAR ON TOP Using social media and e-commerce, Hillary Ramos has turned The Cookie Countess into a confection sensation

By Robert Isenberg

Photo courtesy of Cookie Countess

Cookies make people do crazy things. A century ago, Marcel Proust bit into a madeleine; that moment inspired him to write his 4K-page autobiography. In 2011, Hillary Ramos decorated her first cookie to help celebrate her son’s birthday. That moment inspired her to keep decorating, create her own stencils, and master the art of cookie airbrushing.

The Cookie Countess herself, Hillary Ramos

Today, Hillary has recast herself as The Cookie Countess, and her Warwick-based brand has won fans around the world. Her instructive YouTube channel claims nearly 10,000 subscribers. She sells a range of cookie-related gear, like cutters, piping bags, and rolling pins. She has a special line of kosher and gluten-free tools. She hosts classes, mostly geared toward women with a sweet tooth – and many have started lucrative side-hustles as custom-cookie decorators. Early on, Hillary conscripted her husband for sales and marketing, and her team has ballooned ever since.

“The dessert industry as a whole has been skyrocketing,” says Hillary. “Think of how Pinterest, Instagram, and Internet shopping have given the inspiration and made it available to make anything happen at your wedding or special occasion. Nobody has

just a cake anymore – it’s all about the dessert table.”

The company recently moved into a 5,000-squarefoot warehouse, and they have started using 3D printers to churn out specialty cookie cutters. Hillary takes pride in her company’s prompt shipping schedule and thorough customer service.

Prior to decorating cookies, Hillary didn’t think of herself as a visual artist. Her academic background was in English Literature, but art classes? “Nothing too formal,” she says. “Lots of photography, but ask me to draw a picture with a crayon and I can’t do it. Somehow it is easier with a piping bag and much better with stencils.

I taught myself any graphic design skills I needed over the years.”

She adds: “I’ve always loved baking, though.”

TheCookieCountess.com

Sea Food

Sea Friends

Sea View

Waterfront Dining The Coast Guard House gives a whole new meaning to waterfront dining; perched directly over the Atlantic, it offers an unparalleled view with many dining options. While the view is spectacular, the service, food and beverage are what will keep you coming back. Open year round 7 days a week for lunch, dinner & Sunday brunch.

Wine & Beer Dinners AND Daily Specials

Coast Guard House hosts a series of Wine & Beer Dinners & offers daily specials from the fall through the spring Check our website for more information

40 Ocean Road, Narragansett 401.789.0700 | thecoastguardhouse.com

ENTERTAINING • CENTERPIECES

MAKING ARRANGEMENTS Flower farmer Beth Harris show us how to create a bountiful floral display

By Elyse Major

There’s something about a floral centerpiece that elevates even a simple table setting into something special. Today’s versions aren’t the tightly manicured bunches of even a few years ago. Often housed in atypical vessels, modern centerpieces celebrate the wild forms and colors of nature and almost anything goes.

Think branch clippings still covered with leaves, berries, and buds; unkempt fragrant herbs; and of course, flowers at varying heights. Assembling one yourself isn’t as difficult as it seems. We asked Beth Harris, owner of Fairest Flowers Farm in North Scituate, for tips on how to create a beautiful and impressive display.

Beth grows and sells a stunning variety of flowers, including dahlias with names delightful names like sunkissed, daydreamer, and moonstruck. From her website (FairestFlowersFarm.com) she sells dahlia bulbs, or “tubers,” but offline, drive along Route 116 to Trimtown Road in North Scituate and be instantly smitten with her charming flower cart filled with jars of spectacular seasonal offerings. Bring cash to the roadside attraction and treat yourself to a fresh bouquet. See what’s blooming on Beth’s Instagram at @FairestFlowers

PREP Before starting, you’ll need something at the base of the container to insert stems and secure the arrangement in place. This can be done using floral foam cut to fit and saturated with water. Alternatively, for a more eco-friendly foundation, use a flower frog (those flat disks with upright pins or half spheres with holes); construct a grid affixed toward the base using floral tape; or scrunch a small section of chicken wire.

CREATE 1. Place selected foundation at the bottom of your container.

Fill with water.

4. Begin by inserting shorter leafy stems around the inside rim to conceal the top of the container.

2. Gather your flowers and foliage and cut stems at a slant to increase water intake.

5. Next, add medium sized blooms working your way inward, followed by increasingly larger blooms toward the center.

3. Cut leafy greens shortest and work your way up in length to the flowers you want to stand tall.

6. Finish with long sprigs of flowers or branches in an almost random pattern.

TIPS FROM BETH • Add your most beautiful bloom last, and place it where it will shine. I call it the "hello" flower.

• Use foliage not so much for filler, but rather, as an interesting texture, color, or to define shape.

• Forage and use most anything!

FLOWERS USED Berries, herbs, roses, Shirley poppies, and wildflowers

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DELICIOUS DESTINATIONS Must-Try Spots in South County

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32 Narragansett Avenue Jamestown • (401) 423-9866 SliceOfHeavenRI.com

1144 Ocean Road | Narragansett 783-9770 | spainri.com

“Where New England’s Farms & Boats Meet Table”

A Curated Collection of American-Made Jewelry, Accessories, Ceramics, Hand Blown Glass and Clever Gifts

9 East Ave Unit F, Westerly 401-596-1936 • ThirstyGullNE.com

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HEY RHODY DINING 2019

NARRAGANSETT Family-owned Spain of Narragansett, a South County favorite since 1987, wows guests with fresh, cooked-to-order dishes with a Mediterranean flair.

Guided by a commitment to fine food and locally sourced ingredients, offerings include traditional Spanish paella, handcrafted sangria, and seafood specials. Elegant dining rooms and top-notch service create an intimate, yet relaxed experience. 1144 Ocean Rd., Narragansett. 783-9770 SpainRI.com WESTERLY South County’s diverse dining scene is tastier than ever with the recent opening of The Thirsty Gull.

The family-owned and operated restaurant is 100% New England sourced, utilizing the vast farms, locally-caught seafood, microbreweries, and vineyards right here in Rhode Island. 9 East Ave., #F, Westerly.

596-1936, ThirstyGullNE.com

CO-OWNER/EXECUTIVE CHEF JOEY MEDEIROS

Thirsty Gull Gastro Pub

JAMESTOWN Homemade goodness and a cozy café setting awaits at Slice of Heaven. Open for breakfast and lunch daily, the charming restaurant offers a delightful selection of housemade bakery goods, gluten-free options, and made-to-order gourmet sandwiches.

A full bar serves beer and wine, as well as seasonal cocktails. 32 Narragansett Ave., Jamestown. 401423-9866, SliceOfHeavenRI.com

95 Watch Hill Road | Westerly, RI (860) 961-4678 | www.omojewels.com

SHOP WORTH A STOP OMO Jewels & Gifts offers a curated collection of American made jewelry, ceramics, hand blownglass, and much more. The gift shop represent artists throughout the country who are committed to their craft and offer high-quality goods. Explore the unique selection of tabletop and home decor perfect for any hostess. 95 Watch Hill Rd., Westerly.

OmoJewels.com HeyRhody.com

DELICIOUS DESTINATIONS

• SPONSORED CONTENT •

Must-Try Spots in South County

NARRAGANSETT Chair 5 offers locally-sourced and seasonally inspired menus prepared with simplicity and style. Coastal dining at its best, the chic restaurant is open daily 12-10pm. Their signature rooftop in/outdoor bar provides ocean & sunset views. Menu features handcrafted beach food—calamari, fish and chips, lobster roll, fish tacos. Local live music and off-season Wine Wednesdays! 1208 Ocean Rd., Narragansett.

363-9820, Chair5.com WESTERLY Featuring globally-inspired comfort street food, Noodle Revolution offers the finest and freshest ingredients. Their seafood is caught locally by area purveyors, and most of the produce they serve is grown on local farms. The famous wok-fried menu lets diners select the noodles, sauce, protein, and level of spice of their choice. 87 Oak St., Westerly.

596-9559, NoodleRev.com NORTH KINGSTOWN Sonoma Bistro and Wine Bar offers a casual yet sophisticated dining experience, in addition to private spaces for small or large events. The menu offers something for everyone, including seafood, grilled pizzas, steaks, and pasta. The lounge serves an impressive selection of crafts, drafts, wine, and martinis, as well as weekend entertainment. 7366 Post Rd., North Kingstown.

295-0800, SonomaBistroRI.com SHOP WORTH A STOP Peter Pots Pottery, an artisan pottery studio and showroom, has been a Rhody tradition since 1948.

The award-winning stoneware are known for their timeless beauty, everyday usefulness, and lasting durability. Being an artistic work, the pottery is tax-free in Rhode Island. 494 Glen Rock Rd, West Kingston.

PeterPots.com HeyRhody.com

LOCALLY SOURCED | CREATIVE COCKTAILS LIVE MUSIC | OCEAN + SUNSET VIEWS Voted #3 in RI on Conde Nast Traveler’s Top Hotels in New England

Chair5.com • 401-363-9801 • Narragansett

87 Oak Street, Westerly • 401-596-9559

$36 DINNER FOR TWO With a Bottle of Wine Mon-Wed Nights

Our Narragansett Towers Casserole is just right for serving a crowd and a year-round reminder of summer.

SONOMA Bistro & Wine Bar

One of over 150 original designs handcrafted in South County for over 65 years.

peter pots pottery

MONDAY–SATURDAY | LUNCH & DINNER

494 Glen Rock Rd., W. Kingston

7366 Post Road, No. Kingstown 401-295-0800

daily 10-5, Sun.12-5

401-783-2350 peterpots.com

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East Bay Dining Classics

It’s a Great Day for a Parade!

Locally roasted coffee, gourmet sweet & savory crepes, espresso drinks & fresh baked goods.

Open at 7 a.m. daily (8 a.m. Sun.) & open until 10 p.m. every night, seven days a week, all year!

279 Water Street, Warren, RI ∙ 401.245.7071

QUALITY HANDCRAFTED BURGERS

Homemade Soups, Salads, Sandwiches & Entrées

VEGETARIAN & GLUTEN-FREE OPTIONS BYOB

Delicious

GREAT AMERICAN COMFORT FOOD FOR THE WHOLE FAMILY! 553 HOPE STREET, BRISTOL | 396-5168 FOLLOW US ON SOCIAL MEDIA

CROSSROADS RESTAURANT

Delicious Food & Great Service Every Time!

Family Owned & Run Since 1977

Craft Kitchen And Bar tion!

oca New L

East Greenwich 219 Main Street 401.336.3747

Warren

50 Miller Street 401.245.4500

FRESH SEAFOOD • CERTIFIED ANGUS STEAKS • CHICKEN PASTA • SAUTE’S Three Unique Dining Rooms | Victorian Lounge Private Banquet Room for Parties up to 60 TUESDAY–SUNDAY Lunch: 11:30am-5pm | Dinner: 5pm-11pm

245-9305 133 Market Street, Warren 98

HEY RHODY DINING 2019

www.TheRevivalCraftKitchenAndBar.com HeyRhody.com

SEAFOOD • STEAKS • PASTA

OPEN FOR LUNCH! THROUGH THE SUMMER!

WATERFRONT DINING • FARM FRESH MENU PRIVATE EVENTS • CATERING LIVE MUSIC • AL FRESCO DINING 32 BARTON AVENUE, BARRINGTON 401.247.0017 • BLUEWATERGRILLRI.COM OPEN DAILY AT 4:30PM | SUNDAY AT 4PM

DIRECTORY

Photo courtesy of Chair 5

A GUIDE TO LOCAL RESTAURANTS AND FOODIE DESTINATIONS

Beachy vibes all year round at Chair 5

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Photo courtesy of Breachway Grille

Fresh-from-the-boat seafood at the Breachway Grille in Charlestown

IR ,

Applied Behavioral Interventions Applied Behavioral Intervention (ABI) has partnered with Psychological Associates of Warwick to provide in-home and center-based treatment services to families and children using the principles of ABA (Applied Behavior Analysis).

• Providing one-on-one treatments in home and center-based Intervention using ABA

Scheduling new patients as quickly as possible, usually within 1-2 weeks!

275 West Natick Road • Suite 400 • Warwick, RI 401-826-8875 • abisvc.com • Located Across the Hall

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HeyRhody.com

DINING Basta Italian cuisine and wood-fired pizzas in a stylish setting. Cranston, BastaOnBroad.com

Cafe Water Street Dockside cafe with gourmet crepes and coffee. Warren, CafeWaterStreet.com

Coast Guard House Legendary restaurant with “pinch me” panoramic ocean views. Narragansett, TheCoastGuardHouse.com

CAV Restaurant Global menu and feels, plus handcrafted cocktails and weekend brunch. Providence, CavRestaurant.com

Cork & Rye Gastropub Elevated pub fare and atmosphere. Warwick, CorkAndRyeRI.com

Bettola Next level Italian dishes and build-your-ownpizza. Cranston, Bettola.com

Chair 5 Hotel haunt with a beach-inspired menu and a dreamy rooftop lounge. Narragansett, TheBreakHotel.com

Crossroads Pub Restaurant Family-friendly restaurant serving American and Italian classics. Warren, Facebook: Crossroads Pub Restaurant

Blount Clam Shack Seasonal place to be serving heaping plates of fresh seafood. Warren and Riverside, BlountRetail.com

Champlin’s Seafood Traditional counter service mixed with fresherthan-fresh seafood and views. Narragansett, Champlins.com

Dante’s Kitchen Classic American fare meets Southern flair.

East Greenwich, DantesKitchenRI.com

Breachway Grill Beach-inspired comfort food, seafood, and cocktails. Charlestown, BreachwayGrill.com

Chapel Grille Modern Mediterranean dining in a century’s old stone church. Cranston, ChapelGrilleRI.com

Eleven Forty Nine Restaurant Sophisticated restaurant and lounge takes on contemporary American cuisine. Warwick, ElevenFortyNine.com

Bluewater Bar + Grill Chill atmosphere, seasonal menus, and waterfront views/vibes. Barrington, BluewaterGrillRI.com

Characters Cafe Scratch all-day breakfast and lunch, cozy seating. Cranston, CharactersCafe.org

Fleming’s Prime Steakhouse & Wine Bar Aged prime beef, lobster tails, pork chops, and more. Providence, FlemingsSteakhouse.com

Ben And Jerry’s Legendary ice cream, frozen yogurt, and sorbet. Providence and Newport, BenJerry.com

The Sunday Table

$

48

SUNDAY THREE-COURSE MENU

Slow Down & Savor The Moment with Slow-Roasted Beef Tenderloin

— LOBBY LEVEL OMNI HOTEL —

One West Exchange Street, Providence 533.9000 • FlemingsSteakhouse.com

HeyRhody.com

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Fresco Fine dining restaurant with a menu brimming with pasta, steak, and seafood. Cranston and East Greenwich, FrescoRI.com Fuel Coffee Bar Breakfast and lunch, including vegan and gluten-free options. Narragansett, HitTheLiquid.com George’s of Galilee Views, menu options, and good times for days. Narragansett, GeorgesOfGalilee.com Haruki Japanese Restaurant Introduced RI to highest quality and fusion sushi. Providence and Cranston, HarukiSushi.com Iggy’s Doughboys & Chowder House Crave-worthy (and wait-worthy) seafood and doughboys. Warwick and Narragansett, IggysRI.com Jigger’s Diner Traditional dining experience, Insta-ready

breakfast and lunch plates. East Greenwich, JiggersDiner.com KG Kitchen Bar City neighborhood bistro turning up New American family favorites, signature cocktails, and Sunday brunch.

Providence, KGKitchenBar.com McBride’s Pub Irish-inspired haunt with pub staples, patio seating, and live music. Providence, Mcbrides-Pub.com

The Nordic Legendary lakeside buffet with all-you-can eat lobster, prime rib, and desserts. Charlestown, NordicLodge.com Ocean Mist Beach bar featuring pub and Mexican fare and live music daily. Matunuck, OceanMist.net Pannoni’s BYOB with a fun and patriotic theme. Bristol, PannonisRestaurant.com

Main Street Coffee Coffeehouse by day, martini lounge by night.

East Greenwich, MainStreet-Coffee.com

Pasquale’s Pizzeria Napoletana Neapolitan pizza and Italian cuisine from a Naples-born chef. South Kingstown, PasqualesPizzeria.com

Mews Tavern Elevated pub fare with 69 beers on tap and a separate whiskey bar. Wakefield, MewsTavern.com

Phil’s Grille Serving diner fare downstairs and upscale food upstairs, with a roof deck. Wakefield, PhilsMainStreetGrille.com

Noodle Revolution Globally inspired Asian street food. Westerly, NoodleRev.com

Pho Horn’s A hidden gem perfecting Vietnamese noodle soups and dishes. Pawtucket, PhoHorns.com

. . .

Y A W A L I A S s f rom e r u t r ive r a p R e ll d a y F il a D e w p o rt & N , h t i d Pt. Ju

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Photo courtesy of Pasquale’s Pizzeria Napoletana

Authentic pies at Pasquale’s Pizzeria Napoletana

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The Revival Laid back restaurant with a focus on American fare and craft beer. Warren and East Greenwich, TheRevivalWarren.com

Sophie’s Brewhouse A variety of iced coffee flavors daily, plus sandwiches and fresh baked goods. Exeter, SophiesBrewhouse.com

Rooftop at the Providence G Drinks and light dinners served with skyline views. Providence, RooftopAtTheG.com

Spain of Narragansett Old-world flavors, sangria, and seating by an outdoor fountain. Narragansett, SpainRI.com

Root A vegan juice bar and eatery making healthy taste delicious. Newport, RootOnBroadway.com

Tavolo Wine Bar & Tuscan Grille Fine Italian dining and an award-winning wine list. Providence, Smithfield, Warwick. TavoloWineBar.com

The Shop on Westminster Middle Eastern favorites served for breakfast and lunch. Providence, TheShopOnWestminster.com Slice of Heaven Idyllic New England cafe hand crafting sandwiches and pastries. Jamestown, SliceOfHeavenRI.com Sonoma Bistro and Wine Bar New American cuisine in a friendly atmosphere.

North Kingstown, SonomaBistroRI.com

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HEY RHODY DINING 2019

Ten Steak & Sushi Posh spot with designer sushi, steaks, and cocktails. Providence, TenPrimeSteakAndSushi.com Thirsty Gull New England sourced gastropub. Westerly, ThirstyGullNE.com Tong D Original Thai and Asian specialties. Barrington

and South Kingstown, TongDRestaurant.com Tortilla Flats Relaxed cantina serving Tex-Mex faves and cocktails. Providence, TortillaFlatsRI.com Trinity Brewhouse Providence restaurant and brewery reinventing classic American pub fare. Providence, TrinityBrewhouse.com Twin Oaks Iconic Rhode Island destination known for Italian and American classics. Cranston, TwinOaksRest.com Twin Willows Fresh seafood and water views with a neighborhood pub feel. Narragansett, TwinWillowsRI.com Waffle Waffles morning, day, night, late night, and every time in between. Providence, WaffleProvidence.com

HeyRhody.com

Photo courtesy of Twin Oaks

Twin Oaks delivers the classics

HeyRhody.com

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Custom Closet Geeks

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Call Wendy to schedule an appointment (508) 441-7301

www.CustomClosetGeeks.com

Showrooms Available: 685 Orchard Street, New Bedford, Ma | 74 Nooseneck Road, West Greenwich, RI *appointment only

Happy Birthday to... Us! Every customer in August gets to share our cake!

(Well... logistically, that’s impossible. And we aren’t the best bakers.) instead.*

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*Customers will get a card for a slice of Gregg’s famous Chocolate Layer Cake or one of equal value

all major cards accepted

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HEY RHODY DINING 2019

401.944.5752

decideonstatewide.com

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DESTINATIONS The Arcade Historic shopping center in the heart of the city. Providence. ArcadeProvidence.com Beer On Earth Art-forward brewery and tap room. Providence, BeerOnEarth.com The Farmer’s Daughter Large farm with florals and garden accessories. South Kingstown, TheFarmersDaughterRI.com Garden City Center A unique mix of sophisticated eateries, shops, and boutiques. Cranston. GardenCityCenter.com Gooseneck Vineyards Seeking out the best grape growing regions in the world to bring favorite varietals into local glasses. Wickford.

GooseneckVineyards.com

Great pub fare with an Irish flair…

161 WAYLAND AVENUE PROVIDENCE • 751-3000 MCBRIDES-PUB.COM

OPEN 7 DAYS HeyRhody.com

Grey Sail Brewing Visit the brewery to sample award-winning brews. Westerly, GreySailBrewing.com Harbor Lights Amenities include a nine-hole golf course, marina, pool, and dining. Warwick, HarborlLightsRI.com Hotel Viking Historic hotel with next level dining options. Newport, HotelViking.com The Imperial Room An event and banquet facility in the heart of Pawtuxet Village. Cranston, TheImperialRoom.com Lang’s Bowlarama Entertainment spot, bowling alley, casual food, and cocktails. 225 Niantic Ave., Cranston.

LangsBowlarama.com Langworthy Farm Winery Winery open all year for relaxing tastings.

Westerly, LangworthyFarm.com LineSider Brewing A family-friendly experience with food trucks and live music. East Greenwich, LineSiderBrewing.com Newport Craft Brewing craft beer since 1999 and distilling spirits since 2006. Newport, NewportStorm.com Newport Vineyards Taste, explore, and learn at New England’s largest grower of wine grapes. Middletown, NewportVineyards.com The Providence Flea Urban flea market featuring vintage vendors and makers every Sunday. ProvidenceFlea.com Rhode Island Red Food Tours Walking food tours in Providence and Newport. RhodeIslandRedFoodTours.com

DAILY SPECIALS MONDAY PRE-FIXE MENU LIVE MUSIC! TUESDAYS, FRIDAYS & SATURDAYS TRIVIA WEDNESDAYS 9PM SERVING LUNCH & DINNER DAILY 2019 HEY RHODY DINING

109

Join us at

Admissions Open House October 20, 2019, 1-4pm

Sons of Liberty Spirits New England’s most awarded distillery offers whiskey + beer flights, draft beer, and craft cocktails. South Kingstown.

DrinkSOL.com Taproot Brewing Company Unfiltered hop-forward beers made in small batches. Middletown, TaprootBeer.com Tilted Barn Brewery RI’s first farm brewery featuring small batch ales in a rustic setting. Exeter, TiltedBarnBrewery.com Whalers Brewing Company Bring your own food (and dog), sample a rotating list of beers, and play oversized

For more information, contact Admissions Director Sharon DeLuca at (401) 789-9262, ext 514, sdeluca@theproutschool.org or go to www.theproutschool.org.

The Prout School Wakefield

|

Rhode Island

games in the taproom. South Kingstown, Whalers.com

A Catholic, Diocesan, Coeducational, College-preparatory High School. www.theproutschool.org

When Was the Last Time You Looked In Your Attic?

Checking your attic at least once a year is an important part of property maintenance.

Many property owners only become aware of attic mold when an energy efficiency consultant, realtor, or home inspector visits the attic and sees it growing there. It’s really easy to detect, but removing it requires professional mold remediation expertise from a company like Single Source. Remember: Mold is not always black. It can also appear brown, white, grey, or as a fuzzy growth.

And if left unchecked, can pose a health risk and may lead to the deterioration of your roof or building structure.

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HEY RHODY DINING 2019

Check your attic today and call us if you see mold. We’ll come by and provide a free remediation estimate to qualified homeowners. It’s

also possible that this cost may be covered by your homeowners insurance policy, so don’t delay.

Photo courtesy of Taproot Brewing Cmompany

Black Mold Growth on Roof Sheathing

HeyRhody.com

WinterHawk Vineyards New winery, tasting room coming in 2020. West Kingston. Facebook: WinterHawkVineyards

ENTERTAINING Blount Market & Kitchen Specialty market featuring famous bags of soup and fresh seafood. Warren, BlountRetail.com Cowesett Corners Shopping center featuring retailers like California Closets and Christmas Tree Shop. Warwick Craftland Shop Handmade goods

including

tableware,

kitchen towels, and wall art. Providence, CraftlandShop.com

OIL DELIVERY PROPANE DELIVERY INSTALLATION & SERVICE HEATING & HOT WATER AIR CONDITIONING GENERATORS

Cheers to local beer at Taproot Brewery Company

A TRADITION OF EXCELLENCE DATING BACK 121 YEARS!

— dupuisenergy.com — 401 Walcott Street, Pawtucket | 746 Victory Highway, West Greenwich HeyRhody.com

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PHỞ

FAVORITES & VIETNAMESE ENTRÉES!

Dave’s Marketplace RI’s largest independent grocery chain.

Ten locations with extensive prepared food selection, DavesMarketplace.com Fearless Fish Market Specialty market with fresh and sustainable fish and seafood. Providence, FearlessFishMarket.com OMO Jewels & Gifts American-made ceramics, hand-blown glass, and wall and table decorations.

Westerly, OmoJewels.com Peter Pots Pottery Pottery showroom displaying handcrafted stoneware such as bowls and pitchers.

MON-THUR 11AM-10PM FRI-SAT 11AM-11PM | SUN 11AM-9PM

West Kingston, PeterPots.com

50 Ann Mary Street, Pawtucket 401-365-6278 • PhoHorns.com

bagels | smoothies | breakfast plates fresh fruit | ice cream | milkshakes | coffee & more!

Photo courtesy of Dave’s Marketplace

On Providence/Pawtucket line behind LA Fitness

4 5 We y b o s s e t St re e t , P V D | 4 0 1 - 8 0 8 - 6 5 6 9 |

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HeyRhody.com

Stock Culinary Goods Thoughtfully curated selection of artisan foods and kitchen goods. Providence, StockCulinaryGoods.com

AVAILABLE AT YOUR FAVORITE LOCAL DELI/SUPERMARKET

Sweenor’s Chocolate Handmade chocolates, fudge, truffles, and sweet novelties. Garden City and Wakefield, SweenorsChocolates.com Wakefield Liquors Offering a large selection of wines, beer, and spirits for any event and budget. Wakefield.

WakefieldLiquors.com Warwick Mall Shopping mall with a wide variety of shopping, dining, and entertainment options. WarwickMall.com

401-640-1879 • SAUGYS.COM MARY@SAUGY.NET •

SAUGY FRANKS

Prepared food from Dave’s Marketplace

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LAST BITE

OH SNAP!

Rhode Island’s favorite hot dog turns 150 Right alongside Del’s and Iggy’s, the Saugy hot dog is some-

So what’s in store for, dare we hope, the next 150 years? Mary says

thing quintessentially Rhode Island. This year, it’s celebrating a milestone birthday. It all started when German immigrants Augustus and Alphonse Saugy began selling their one-of-a-kind, snappy hot dogs door-to-door by way of horse and buggy.

Today, owner Mary O’Brien says she frequently ships five or ten pounds of Saugys to Rhode Islanders across the country craving a taste of home.

that she is planning on bringing back Saugy “Buckies” (bratwurst), alongside their own brands of relish, spicy mustard, and New England-style bun. She’s also working on taking the Saugy to Florida.

While these dogs can be found everywhere in Rhode Island, The Tavern on the Hill in West Greenwich serves up the largest Saugy menu, with 20 different recipes like the “Mac & Cheese” dog, the “Thanksgiving”, and “The Cuban.” Saugys.com -Isabella DeLeo

When dining “in� in Is the

best option

Locally owned and operated since 1969

www.davesmarketplace.com Produce Meats Seafood Prepared foods

Local Knowledge, Global Network SERVING ALL OF RHODE ISLAND

NEWPORT: ‘Grey Walls’ Overlooking Newport Harbor – $7,200,000

NEWPORT: Sleek & Stylish Firehouse Conversion – $4,700,000

MIDDLETOWN: Custom Shingle Style Near Beaches – $2,950,000

NEWPORT: Stunning Historic French Villa – $9,000,000

MIDDLETOWN: Sleek Oceanfront Contemporary – $3,250,000

NEWPORT: Elegant In-Town Estate – $4,295,000

NEWPORT: Historic Newport Inn on The Point – $2,895,000

NEWPORT: Harborfront Gem on The Point – $4,975,000

MIDDLETOWN: Easton’s Point / Ocean Views – $2,400,000

GustaveWhite.com | 401-849-3000 Each Office is Independently Owned and Operated

NEWPORT: Idyllic 1.8 Acre Private Retreat – $2,900,000