Providence Monthly January 2018

Downtown Gets a Taste of Big Greek Flavors

Meet the Rhode Islander Who Is Literally Running the World

Festival Ballet Is Better Than Ever at 40

T H E CO N N O I S S E U R ’ S G U I D E Whiskey bars, hard-to-find wines, exclusive craft beers and next-level libations

PLUS:

How to get into the West Side’s new secret social club

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CON T EN TS

Photography by Stacey Doyle

Providence Monthly • January 2018

Wine Flights at Mills Tavern

COVER STORY

26 Where to Drink in 2018 Raise a glass to the new year with insider tips on where to go for beer, wine, whiskey and cocktails

DEPARTMENTS Every Month

11 Online Exclusives 14 Commentary

City Style

46 ON STAGE: Festival Ballet pulls

56 ON THE MENU: Lily’s Ladle will

35 AT HOME: Inside an art-filled

out all the stops for its 40th season

warm you from the inside out

Hope Street home 48 MUSIC: Harvey Garbage is

59 IN THE KITCHEN: CAV carries on

37 THE LOOK: Tom Riel offer

making music for a world

after the passing of a beloved owner

17 Riffraff puts a spirited twist on

style tips for looking as young

gone batty

the neighborhood bookstore

as you feel

Providence Pulse

60 RESTAURANT GUIDE: Mix up 50 ART: Kelli Rae Adams asks big

18 Funda Fest celebrates 20

38 SHOP AROUND: Up your

years of black storytelling

cooking skills – and tools – at Stock Culinary Goods

Feast

19 One of RI’s own is about to tackle seven marathons across

40 GET FIT: Pure Barre workouts

53 TREND: Drink to your health at

seven continents

aren’t just for ballerinas

Fully Rooted Juice

20 Three pre-work workouts to help you keep those resolutions

Get Out

54 REVIEW: Kleos brings a taste of Greece to downtown

43 THE MUST LIST: This month’s

21 MorganEve Swain finds music

your dinner plans this month

questions with clay

can’t-miss events

after Brown Bird

ON THE COVER: An Old Fashioned from New Harvest Coffee & Spirits. Photography by Stacey Doyle.

Hidden PVD 66 Inside Atlantic Mills, the industrial age heart of Olneyville

MONTHLY

Publishers Barry Fain Richard Fleischer John Howell

Media Director Jeanette St. Pierre

Creative Director Julie Tremaine

Managing Editor Tony Pacitti

Editor Robert Isenberg

Associate Managing Editor Sophie Hagen

Art Director Nick DelGiudice

Graphic Designer Brandon Harmon

Advertising Design Director Layheang Meas Staff Photographer Savannah Barkley Marketing Coordinator Kim Tingle Account Managers Shelley Cavoli Louann DiMuccio-Darwich Ann Gallagher Kristine Mangan Elizabeth Riel Dan Schwartz

ITALIAN COMFORT FOOD CLASSICS

Stephanie Oster Wilmarth For advertising information email: Marketing@ProvidenceOnline.com Contributing Photographers Mike Braca Michael Cevoli Stacey Doyle Wolf Matthewson Contributing Writers Marrissa Ballard

Adam Hogue

Erin Belknap

Jackie Ignall

Jessica Bryant

Stephanie Obodda

Bob Curley

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Adam Toobin

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ProvidenceOnline.com • January 2018

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ProvidenceOnline.com • January 2018

PULSE City • Scene in PVD

Finally, a Bookstore With Booze In It The city gets its first bookstore bar, Riffraff, in Olneyville There’s nothing better than a good book and a better drink (or maybe it’s the other way around). Enter Riffraff (RiffraffPVD.com), the bookstore bar that opened at The Plant in December.

“It’s kind of a perfect marriage,” says Emma Ramadan, who, along with co-owner Tom Roberge, was looking for a bookstore bar that gave equal stage time to each of the main attractions: books and drinks. “We wanted to build a bar that still felt like a bar, but was quiet enough that you could sit by yourself and read,” says Emma.

The space is hip and cozy, with a bar stocked with local brews,

spirits and snacks, and bookshelves lined with paperbacks. Expect to find contemporary political and philosophical works and hard-tofind classics alongside fiction, including work by Providence-based writers. “We’re focusing on what makes sense here and what makes sense in the community,” says Tom. “Not your typical courtroom thriller.”

Down the road they plan to host events, like readings and book clubs. In the meantime, tell my wife she can find me there catching up on Raymond Chandler mysteries and whiskey. -Tony Pacitti

Photography by Tony Pacitti ProvidenceOnline.com • January 2018

17

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Blake's Tavern, Where Everyone Feels At Home!

Celebrating Black Voices Funda Fest returns to mark 20 years of storytelling

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ProvidenceOnline.com • January 2018

For two decades, the Rhode Island Black Storytellers (RIBS) have hosted their annual Funda Fest (RIBSFest.com) to celebrate and showcase the voices, narratives and folk stories of black communities from around the world. In its 20th anniversary year, Funda Fest – which kicks off Saturday, January 13, with a Family Storytelling Concert at the Westerly Public Library – is shaping up to mark a triumphant milestone.

With a mission perfectly captured by its name – “Funda” means “to teach and to share” in both Zulu and KiSwahili – the festival has grown by appealing to everyone from local schoolchildren to adults. Launching the Saturday before Martin Luther King, Jr. Day, the festival is a weeklong immersion in black history and culture, with more than 40 performances at local schools by storytellers from across the region.

Even as storytelling groups and performances become more popular across the country,

Valerie Tutson, executive director of Rhode Island Black Storytellers, is confident that Funda Fest remains truly distinct among its peers. The one-of-a-kind lineup includes “From Shakespeare to Hip-Hop” on Sunday, January 14, at the Southside Cultural Center on Broad Street, an evening of performances dedicated to the life and legacy of Martin Luther King, Jr. on Sunday, January 20, at the Providence Children’s Museum, and the grand finale: “Grown Folks Storytelling: Feature Night” on Saturday, January 20, at the Southside Cultural Center.

But also, she says, unlike some other traditions, black storytelling is not a spectator sport. The storytellers are aiming to engage their audience in the stories, lives and experiences of the black community.

That means more than just participation.

It means that everyone becomes a part of the experience. –Adam Toobin

A MUST TRY The Running Man Seven marathons. Seven continents.

Seven days. Nick Wishart is ready.

The World Marathon Challenge is no simple feat: seven marathons on seven continents in just seven days. 183.4 miles of running. 58 hours of air travel. A few runs in the middle of the night. For the avid runner, even just one marathon will require months of physical preparation. So, why run a daily marathon for a week? For Nick Wishart of Pawtucket, the response would be: “It’s going to be a ball.”

This month, Nick will be the first Rhode Islander to compete in the annual adventure-seeking competition, beginning in Antarctica and touching down in each continent with a final run in Miami. Each day is likely to follow the same rhythm: “Get in, change, run, take a shower, relax a little bit, spend a few hours in town, eat and get back on the plane.

The whole thing really is as much about learning how to recover so I can get back up and do it again the next day.”

Fewer than 60 runners have finished the race, now in its fourth year. “It’s a little overwhelming. Makes it a little more special,” Nick says. “It’s that appealing combination of the travel and the running. I’ve been a runner since high school, and then you throw in all these amazing cities. And I’m getting to take my wife.” The couple plans to extensively document their journey together on Nick’s website and through social media (NickWMC.com).

Nick and his wife will give back the love they’re receiving from family, friends and supporters by donating portions of his sponsorship funds to the RISPCA, March of Dimes and Rhode Island Community Food Bank.

“I’ve got so much built-up energy,” Nick says. “I’m ready.” –Emily Buonaiuto

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Rise and Grind Three early morning workouts for busy bodies Practically everyone sets the same New Year’s goal – to get in better shape – but the trick is finding the time. My advice is to stop thinking strictly in “after work” terms. From Sunrise Yoga to Cross Fit, I tested these early morning classes for busy – and soon to be buff – individuals.

Providence Power Yoga (Providence PowerYoga.com) offers Ropes classes at their East Side location at 6:30am on Wednesday and Friday mornings, as well as Sunrise Yoga classes at their downtown location on Mondays, Wednesdays and Fridays. Although I am not a morning person, Sunrise Yoga is a class I will definitely go back to. The class, in a room heated to 90 degrees, focused on mindfulness and sun salutations and is the perfect way to find peace before a long workday.

CrossFit Providence (CrossFitProvidence. com/) offers 60-minute workouts every morning at 5:30am and 6:30am. In order to get started, you must take a Saturday intro class as well as one-on-one classes to learn

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ProvidenceOnline.com • January 2018

the equipment. But it’s worth it – CrossFit left me feeling strong and healthy. The workouts are constantly varied, combining “functional movements” performed at relatively high intensity. The instructor writes out the circuit for the day, which you complete at your own pace, following along with a timer. Don’t let CrossFit’s reputation for intensity scare you off. If your resolution is to get in shape, this is a must-try.

Momentum Fitness (MomentumRI.com) is not messing around with their hour-long circuit training at 6am on Monday and Friday mornings. Even for an avid gym goer, their Friday class still kicked my… well, you know. The circuits are designed to be fullbody, combining different workouts from TRX and running to lunges and squats.

Co-owner Michelle Struckholz guided me and five others through the workouts, ensuring that we all got the most out of the experience. Circuit training is one of the best ways to get fit and toned in the New Year. –Emily Lemieux

HAPPY NEW YEAR! MorganEve Swain Finds Music After Brown Bird

Best Spray Tan in RI After her husband and the other half of nationally acclaimed band Brown Bird, Dave Lamb, died of leukemia in 2014, Morgan Eve Swain wasn’t sure she’d ever make music again. But when she tried soon after his death to write, “the first three songs that came out literally came out of me,” she says. “It felt like there was no thought process going on. So early, so soon after losing him, it felt like, ‘Okay, Dave, I hear you. Thanks for giving me these songs.’”

MorganEve had held onto Dave’s lyric book; as the songs continued to come, she drew on it for inspiration and, eventually, for the name of the new musical persona that was coming into focus. That persona, the Huntress and the Holder of Hands, comes from a lyric of Dave’s – the same lyric that gave her first solo album, out this fall, its title: Avalon.

Brown Bird’s fortunes had been rising quickly before Dave’s death as it carved out an Eastern European-inflected folk voice. The Huntress’s music, employing cello, string and electric bass, voice and drums, strikes a heavier tone of “post-metal, blues and Americana,” MorganEve says. She plays viola, guitar and ukelele in the band alongside four other performers, and sings.

Despite feeling “exposed” during the Huntress’s earlier shows, MorganEve doesn’t feel alone up on the stage without Dave. Since his death her identity has shifted: “from loving somebody and supporting them and caring for them and all those things that partners do, to basically encompassing that person also. I feel like I’m both of us and the band around me is my support system. So much of it is about him still.” –Sophie Hagen

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ProvidenceOnline.com • January 2018

PULSE • Scene in PVD

On November 4, the Providence Preservation Society (PPSRI.org) hosted its Powered by Preservation 60th Anniversary Gala at the newly opened South Street Landing. The location, previously listed as one of PPS’s most endangered properties, is now home to the Rhode Island Nursing Education Center, making it a perfect setting for marking six decades of historic preservation. Over 300 guests came out to raise more than $65,000 towards the organization’s preservation efforts. –Photos by Cat Laine

Bill Tracey and Rita Danielle Steele

Chris Marsella, Mark Van Noppen and Wendy Brown

Brent Runyon, Brett Smiley, James DeRentis, URI President David Dooley and RIC President Frank Sanchez Andy and Maureen Soutter and Patricia Moran

Malcolm Chace, Zach Darrow and David Sweetser

Kathleen and Dick Galvin

ProvidenceOnline.com • January 2018

23

Anything you want.

Lunch for breakfast? You’ve got it. Breakfast at lunch? Of course.

With an expanding array of ingredients sourced locally – from the farmlands and waters of New England – we’re putting a new generation of tastes and choices on our new menu. At the same time, we’re clearly in favor of tradition.

That’s why you’ll find virtually all of your favorites here, too.

Anytime you want it.

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CRANSTON 1059 Park Avenue // 401 946-5900

EAST GREENWICH 5600 Post Road // 401 398-7877

R W AY

NARRAGANSETT 91 Point Judith Road // 401 284-3981

The

Connoisseur’s Guide to Drinking in Providence

Make crafted cocktails, worldly whiskey, better wine and secret cocktail clubs your New Year’s resolution

An Old Fashioned from New Harvest Coffee & Spirits

By Julie Tremaine • Photography by Stacey Doyle

B eer

Expand Your Borders at Julian’s On the West Side, Julian’s (JuliansProvidence. com) is a line-out-the-door weekend brunch joint, but they’re known to beer geeks as a destination for carefully curated American and international beers. Among their over 50 bottles: Trappistes Rochefort 10 from Belgium, Orval Pale Ale from Luxembourg and Duchesse De Bourgogne Sour Flemish Ale. If you want to read up before you go, their website has extensive descriptions of all the offerings, plus links to additional content about the history of the beers. Then there’s the nearly 20 rotating taps, currently pouring Elizabethan Ale Barleywine from Sussex and Kriek Boon Lambic from Belgium.

Travel Route 66 to Ogie’s Trailer Park Ogie’s Trailer Park (OgiesTrailerPark.com) on Westminster Street may have an outdoor tiki bar slinging Hawaiian cocktails in the summer, but in the thick of sweater season, they’re all about the beer: 66 Ameri-cans, representing 18 states, plus Guinness (their only import) and a rotating selection on tap. The kitschy Americana runs high here - after you’ve filled up on classics like Schlitz and Old Milwaukee, or something a little more beer aficionado like the Dogfish Head 90 Minute IPA on draft, you’re going to need to take a constitutional to the Dolly Parton or Willie Nelson-themed bathrooms.

Taste 99 Bottles of Beer at Wickenden Pub The best neighborhood bars have fun activities to help you while away your leisure hours. Wickenden Pub (Facebook: The Wickenden Pub) may just have the most fun one: the no-frills bar has an Around the World Beer Club. If you drink all 99 of their American and international brews, the selection of which has Wickenden Pub rated as “excellent” on Beer Advocate, you get your name proudly displayed on the Wall of Shame. Of the over 9100 members of the club, fewer than 650 people have done it - though 65 have done it three or more times over.

A draft beer at Wickenden Pub

Have a Burger and a Beer at Harry’s If you can resist the boozy milkshakes at Harry’s Bar and Burger (HarrysBarBurger.com), head straight for their beers. The restaurant, which recently expanded from just their North Main and Federal Hill locations to Lincoln and Newport, has a curated selection of “no crap on tap” craft beers you might not have heard of yet, but will soon start making repeat appearances in your life. Last month, Founders Brewing hosted a special Breakfast for Dinner event and served three of their breakfast stouts. In regular rotation are musttrys like Stone Neapolitan Dynamite from California, Two Roads Miles 2 Go from Connecticut and Brooklyn Defender Golden Ale from New York.

ProvidenceOnline.com • January 2018

27

C ocktails

Get Weird at The Dorrance

Join the In Crowd at The Courtland Club

Learn from the Masters at The Eddy

Sure, a vodka soda will get the job done, but unless you’ve been served an artisan cocktail from a bartender wearing arm garters at The Dorrance (TheDorrance.com), you’re not living right. The downtown restaurant built its business in large part on the “just trust the bartender” school of mixology: you’re not quite sure how a cocktail like The Board Room (with Bols Genever, Evan Williams Whiskey, Averna and Leather and Hyde bitters) is going to work, but it just does.

The restaurant uses lots of local ingredients and house-made potions: the Free Fallin’ has South County-made Sons of Liberty Apple Whiskey, with St. George Spiced Pear Liqueur, brown sugar syrup and house-made chai and clove bitters.

During Prohibition, secret speakeasies were the only choice available for those looking to socialize over a cocktail. Now, secret bars are Instagram fodder for the in crowd. The Courtland Club (CourtlandClub.com) on the West Side is the city’s buzziest new bar, and not only because it’s unmarked from the outside. Inside the old Crugnale Bakery at 51 Courtland Street is a super cool lounge serving small plates and a menu of “fancy drinks” and “pick-me-ups” including the Celery Sidecar with ginger brandy, curacao, celery and lemon, and the Pignoli Colada, a piña colada variation with pine nuts, rum, coconut and apple. Bathtub gin, sadly, isn’t on the menu.

Any day is a good day to get an above-average cocktail at The Eddy (EddyBar.com), the downtown favorite for drinks and small plates. (Don’t sleep on the House Punch - it’s a new, nottoo-sweet variation every week and, as it says on the menu, it’s what pirates drink.) On Sunday nights, though, they take their cocktail game to an even higher level with Sunday Book Club, where bartenders mix libations from classic cocktail books ranging from Death & Co., the recipe book from one of Manhattan’s best tippling locations, to Harry Johnson’s 1882 Bartenders’ Manual.

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ProvidenceOnline.com • January 2018

AN AUSTRALIA-INSPIRED CAFÉ The Wintertime Punch at White Rabbit

in Downtown Providence

400 Exchange Street 401-684-4994 SydneyPVD.com

Pull a White Rabbit Out Of Your Hat Downtown, The Red Fez (Facebook: Thee Red Fez) on Peck Street has long

Eat Hut for Lunch?

Eat Hut for Dinner!

been a slightly off-the-radar favorite for food and cocktails: if you haven’t had their Fez Mac and Cheese, you’re not living right, and they have a reliably delicious menu of cocktails like the Gingered Gentleman, a spicier version of a Moscow Mule with bourbon, ginger beer, lemon and a candied ginger garnish. Recently, the Fez relaunched their upstairs as White Rabbit (@WhiteRabbitProvidence on social), a pared-down lounge with deceptively simple drinks (Mother’s Little Helper is described only as “Scotch, butterscotch, amaretto”), snacks, beer and wines like Lil Champ and Big Champ, depending on how much champagne you can handle.

NOW OPEN LATER Monday-Saturday 10AM-9PM Dine-in, Take out, Delivery • Catering 1253 North Main Street, Providence RI • 401-272-2590 • TheSandwichHut.com ProvidenceOnline.com • January 2018

29

W

hiskey

Study Up at The East End When your whiskey options come on a separate menu, and that menu is six pages long, you know you’re in for a new experience. It only makes sense that The East End (The EastEndPVD.com) on Wickenden Street would have an extensive selection of bottles you haven’t heard of, given that its owners also own, well, Bottles. Of their 300 choices for whiskey, the pours range from $3 to $150.

Your best bet is to belly up to the bar and talk to the bartenders about what you like, and let them choose something similar, or better yet, put together a flight for you. The three current flights on the menu have New England, Asia and Private Reserve Kentucky themes, but they’ll compile anything you’d like.

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ProvidenceOnline.com • January 2018

Get an Eastern Perspective at Wara Wara The owners of Wara Wara (WaraWaraRI.com) on Hope Streetwant Providence to know that there’s more to Japanese food than sushi and bento boxes. Their menu of Japanese small plates and ramen features the kind of food served in izakaya in Tokyo: informal gastropub food meant to be shared over a cocktail. A big part of the experience is what you’re drinking with the food, and Wara Wara is looking to teach you a thing or two about that, too: think Japanese beers that go way beyond Kirin Ichiban, like seasonal on-tap offerings from Hitachino Nest, and an extensive selection of Japanese whiskeys like Nikka Coffey Grain Whisky, made in Asia with Scottish distilling techniques.

Tap a Secret Stash at The Avery The Avery (AveryProvidence.com) started serving artisan cocktails in the once-impossible-to-find, now gourmet destination Luongo Square when green apple martinis were still a thing, and had a dedicated menu of Japanese whiskey before the U.S. knew that the Japanese even made whiskey. Now, they’re introducing Providence to Pappy Van Winkle, widely regarded as the best bourbon in the world and nearly impossible to find in this state. During Pappy Hour, Sundays-Wednesdays from 5pm-7pm, they pour Pappy and other hard-to-find “unicorn” bottles like Four Roses 50th Anniversary.

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At night, New Harvest Coffee & Spirits (NewHarvestCoffee.com) in the Arcade is a little hard to find you can’t enter through the main doors to the Arcade, but rather have to go around to a little side entrance directly into the bar, but it’s worth it.

Inside, the coffee shop serves whiskey cocktails, made with New Harvest’s standout beans and a healthy sense of humor. The Stay at Home Dad, a bourbon brown sugar latte, is a cold weather favorite, as is the Irish Coffee. For non-whiskey lovers, there are classic cocktails and a cou-

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31

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Upscale Your By-The-Glass Options at Fleming’s

Use Technology to Your Advantage at The Capital Grille

Whereas your average wine list has five or six red selections by the glass and five or six white, it’s a whole different experience at Fleming’s (FlemingsSteakHouse.com) in the Omni. The restaurant offers 100 wines by the glass, preserved by a wine system that removes all the oxygen from an open bottle. Because bottles can stay open for weeks or months, Fleming’s can serve what would normally be cost prohibitive: Dom Perignon is one of their 10 sparkling wines by the glass. Among their 36 Cabernets are some of California’s best vineyards, like Raymond, Rodney Strong, Stag’s Leap and Chateau Montelena.

Normally electronics at the table are a faux pas, but not at The Capital Grille (TheCapitalGrille.com) in Waterplace Park, where their 350-bottle wine list is presented through an app on iPads delivered to each table. Click through for details on each wine’s origin and suggested pairings; but if you prefer to do your research beforehand, the restaurant’s website lists their sommelier’s picks for wines worth tasting right now.

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ProvidenceOnline.com • January 2018

Tour Italy at Pane e Vino It’s hard enough to know wine regions in your own country, never mind ones that are halfway around the world. So while you concentrate on memorizing Willamette Valley Pinot Noir and Alexander Valley Cab, you can let the sommelier at Pane E Vino (PaneVino.net) on Federal Hill choose an Italian wine for you.

Their 120 bottle list, broken down by regions in Italy, has everything from Venetian Amarone della Valpolicella to Barbaresco from Piemonte. So yeah, you’re going to need some assistance – but on Mondays, all wine is half off, so it’s a good time to explore.

A Wine Flight at Mill’s Tavern

Take Flight at Mill’s Tavern Though Mill’s Tavern (MillsTavernRestaurant.com) on North Main Street has over 30 wines by the glass on their Wine Spectator award-winning list, you can’t possibly taste them all in one sitting.

Go for smaller tastes of a wider variety with a wine flight. Current offerings include a Bouquet of Rose, with selections from Portugal, France and California; a Premium Progressive selection from California and Oregon; and three wines from Allegrini in Italy.

ProvidenceOnline.com • January 2018

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CITY STYLE At Home • The Look • Shop Talk • Get Fit

Seeing the Light In the Hope Street home of the couple behind Providence Art Glass Rebecca Zhukov and Terrence Dubreuil live art, in more ways than one. They’re the creative minds behind Providence Art Glass (ProvidenceArtGlass.com) in Hope Artiste Village, where they make hand-blown glass lighting fixtures, but their art goes way beyond that. Rebecca is an accomplished glass artist whose work is in prestigious places including the White House’s permanent collection, the Renwick Gallery at the

Smithsonian Institution and the DeYoung Museum of Modern Art in San Francisco. Terrence, the son of gallery owners in New York, grew up around fine art and makes beautiful furniture, especially with inset glass pieces, and sculptures. The couple’s Hope Street home is a reflection of their combined artistic vision: Rebecca takes her inspiration from nature, putting textures and finishes onto her glasswork from the natural world, and

Terrence uses bold colors and sensory details in his creations. “I moved here from Woodstock, New York,” Rebecca says. “I came here sight unseen and fell in love with Providence.” They’ve lived in the home for two years and filled it with a collection of family heirlooms: art from Terrence’s parents’ gallery, Rebecca’s concert pianist mother’s piano. “It houses all my favorite things,” Rebecca says.

Photography by Michael Cevoli ProvidenceOnline.com • January 2018

35

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ProvidenceOnline.com • January 2018

CITY STYLE • The Look

by Julie Tremaine

Casual Polish

Tom Riel on how small details add up to a big impression

I’m still young, at least in my mind, but I know I’m not a kid. I don’t like to look as if I’m working too hard to look young, but I certainly don’t want to age out of my style either. Face it, when you hit 50 there is very little in the mall for you. Retailers are geared toward young and trendy fashions, or what I call disposable clothing. Not interested. While I feel young, I know I would look ridiculous in a pair of skinny jeans.

I try to find a classic style or designer who creates a timeless look and produces the quality I want. I’ll then purchase the same pants in a few colors or jacket in a few patterns to mix and match. It’s all about cut and quality.

I absolutely hate the restrictive feeling of a bulky winter coat. This awesome blazer by Joseph Abboud is a hybrid. It has a zip-out liner that resembles a down vest. I’m warm when outside and can quickly transform the jacket into a blazer for a business meeting, lunch or dinner.

Since it has a modern fitted cut, it pairs well with dress pants or jeans.

I like more simple and classic accessories. I think that suits me best. A high-quality yet conservative watch set off with a classic simple ring. Personally I’m not a pocket square guy, but I love to see them on others. More importantly, however, are classic quality shoes.

We’ve all heard it before: shoes make the man. Oh, and never wear an overly worn belt.

Tom Riel, Vice President of Sales & Service at the Providence Warwick Convention & Visitors Bureau

Photography by Wolf Matthewson ProvidenceOnline.com • January 2018

37

CITY STYLE • Shop Talk

by Meghan H. Follett

Feeding the Neighborhood Stock Culinary Goods is outfitting pantries all over RI As a former food purveyor for Ocean House, the food-centric luxury hotel in Watch Hill, Jan Faust Dane knows the equipment needed for any food task at hand. Five years ago Jan opened Stock Culinary Goods on Hope Street to share her love and knowledge of the cooking arts and get to know the neighborhood.

Regulars stop in to browse the wide array of cooking equipment – from cheese cloths and Rhode Island–shaped cookie cutters to Le Creuset Dutch ovens – and the small selection of grab-and-go fridge staples, and to pick up some nitro coffee and kombucha on tap. Stock is the place to go for samples from one of the many food pop-ups from fledgling start-ups they host, as well as advice on which kind of

38

ProvidenceOnline.com • January 2018

knife to buy. They also host events and classes, including on knife skills and making bone broth, to teach you how to use the goods you purchase.

1. Roost Aperitif Glasses set of 4: $46 2. Floral mugs: $10 each Manatee tea infuser: $10 3. Coffee Milk Candles $12 each 4. Sir Madam Grand Astrology Mugs: $22 each 5. Assorted cookie cutters: $1.50 each

Stock Culinary Goods 756 Hope Street • 521-0101 StockCulinaryGoods.com

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CITY STYLE • Get Fit

by Kim Tingle

On Pointe Pure Barre in Cranston will have you sweating from head to tiptoe

The night before taking a Pure Barre class at Chapel View in Cranston, I did some pre-exercise prep by watching Center Stage and envisioned myself killing it like the closing scene’s lead girl in red. Little did I know that the full body workout I was about to experience would have me pirou-sweating instead of pirouetting… in the best of ways, of course.

Wearing bright pink workout gear (since I couldn’t find red), I arrived at my class just in time to grab one of the few remaining spots – right in the front (sorry to everyone who witnessed my completely out-of-sync movements). Being right next to our instructor, Mackenzie, ended up for the best, as she kindly adjusted my form so I could get the most out of the workout.

Class began with a standing warm-up

in the center of the room. We started with some light arm movements, then moved into some not-so-light planks. I was feeling the burn of the past week’s terrible diet choices. Burn away, entire box of White Cheddar Cheez-Its! Burn away!

Fully warmed up, we progressed into our arm sculpting exercises using light hand weights. Is there a better body material to sculpt than that super fun part of your underarm that’s still partying after you wave?

We continued “pulsing” our arms with the weights; these repetitive small motions are at the core of Pure Barre. They seem easy enough during the first few sets but gradually become harder.

We then approached the barre, shifting the focus to toning our thighs and our “seats.” This was the segment where the

DISCOVER QUAY’S

NEW WINTER MENU Pure Barre lingo really took off. There was plenty of “tucking,” moving “down-aninch-and-up-an-inch,” and – my personal favorite – “LTB” or “lift-tone-burn.” Standing on tiptoes to start, we pulse exercised our thighs and calves. With alternating legs, we went back and forth with a point, flex, point, flex motion, which is similar to how I dance at weddings, so this was probably my shining moment. We later incorporated the “double tubing” bands that provide resistance during leg and toe lifts.

What really “raised the barre” in terms of difficulty was adding a small rubber ball to the mix, tucked between our calves and back thighs during side leg lifts.

Although any sort of leg exercise done on tiptoes is a challenge, I was quite thankful for these small movements. Going down into a full squat from this position would’ve been my second epic fail of the class – the first being my “split” during a brief stretch. While I wasn’t the only one not in perfect split position (I think), my splits are more of a 10-inch above-ground kneel, with attitude. We then settled to the ground on our extra cushy mats for the final core and abdominal exercise portion.

Finally we came to the cooldown, a combination of stretching and very light yoga, where my legs and arms could’ve melted into the mat. I had just experienced my first full-body workout in a very long time, and though I didn’t get to wear a red Center Stage-esque outfit, my face actually ended up turning a similar shade, so it all worked out. Once fully cooled down after an extended child’s pose, I left the studio reminded of how great it felt to have endorphins flowing through my body again.

Pure Barre just might be my new favorite cocktail-free happy hour.

Pure Barre Cranston 2000 Chapel View Blvd, Cranston • 944-0411 PureBarre.com

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Spring 2018

(Pictured Clockwise from top right)

globalFEST: The New Golden Age of Latin Music Wednesday, Feb. 7, 2018 Muir String Quartet Guest Artist Carol Wincenc, Flute Monday, Feb. 12, 2018 Dublin Irish Dance Tuesday, March 13, 2018

Purchase Your Tickets

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ProvidenceOnline.com • January 2018

Brubeck Brothers Quartet Wednesday, March 21, 2018 All Shows at 7:30 pm

GET OUT Calendar • On Stage • Art • Music

Glide Into Winter Every Day: If you have to live through a January in Rhode Island, you might as well take advantage of the most fun parts. Brave the cold to channel Winter Wonderland vibes at The Providence Rink

(TheProvidenceRink.com) at Alex and Ani City Center. They offer lessons, plus penguin skate helpers for kids and snowman skate helpers for adults who haven’t quite mastered the art of gliding across the ice.

ProvidenceOnline.com • January 2018

43

GET OUT • Calendar

THE MUST LIST Brave the cold for these toasty January events January 4 & 18: Free Speech Thursday Presents: Providence Poetry Slam

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ProvidenceOnline.com • January 2018

January 7: Channel your inner artist at Super Art Sunday at the RISD Museum, a day of free, family-friendly art activities focused on their current exhibition, Lines of Thought: Drawing from Michelangelo to Now from the British Museum.

3

January 9–14: The Bodyguard had the soundtrack of a generation. Hear the stage musical live at The Bodyguard at PPAC (PPACRI. org), starring Grammy winner Deborah Cox.

January 12–13: LOL IRL when Daily Show with Trevor Noah correspondent Roy Wood, Jr. headlines The Comedy Connection (RIComedyConnection.com) for three shows.

January 14: Indie songstress and NPR darling Neko Case plays The Columbus (ColumbusTheatre.com), with support from Mt. Joy, performing hits including “This Tornado Loves You” and “I Wish I Was the Moon.”

6

January 18–February 4: The Wilbury Group (TheWilburyGroup.org) stages The Skin of Our Teeth, Thornton Wilder’s Pulitzer-winning comedy about an Everyman Family surviving disasters from the Ice Age to wars.

SUNDAY MIRROR

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January 18–February 18: Curt Columbus directs his own translation of Uncle Vanya, Anton Chekhov’s dark comedy of family, midlife crisis and murder, at The Gamm (GammTheatre.org).

STARRING

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January 19–21: The world’s best-selling magic show, The Illusionists – Live from Broadway, is coming to PPAC (PPACRI.org) for three nights of dazzling audiences with feats of magic and mystery.

JANUARY 9 - 14

www.ppacri.org (401) 421-ARTS (2787)

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January 25–February 25: Go Into the Breeches at Trinity Rep (TrinityRep. com) for a musical comedy about women in World War II–era Providence staging a performance of Henry V while the men are on the front lines.

10

January 28: Hear classic jazz and swing songs remixed and updated at Scott Bradlee’s Postmodern Jukebox at The Vets (TheVetsRI.com).

January 28: Scott Bradlee’s Postmodern Jukebox at The Vets

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LIVE IN WAYLAND SQUARE!

GET OUT • On Stage

by Marrissa Ballard

Raising the Barre Studios

Festival Ballet Providence stages a world premiere for its 40th season

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ProvidenceOnline.com • January 2018

Up Close on Hope 2 – March 9–18 Little Mermaid – April 27–29

recognized for its talent.

Mihailo “Misha” Djuric, artistic director, has been with the company for nearly 20 years and played an integral role in its growth. “When I came here, there was no professional company – some people were paid a stipend and the seasons were very short,” he explains. “Our budget grew, the length of the season grew and my responsibilities grew.” Other changes include the addition of a school with dance classes of all levels, a summer program, and an increase in the number of dancers from eight to 30.

Photo by Zaire Kacz Photography

500 Angell Street, Providence • 751-7700 www.WaylandManor.com • info@waylandmanor.com

Looking back on the company’s history, Djuric is especially excited for the 40th season, which he hopes will display the spectrum of talent that FBP brings to the stage. The season also honors Edward Fogarty, long-time benefactor and supporter who passed away in August.

“Ed was here before I came, and he contributed a lot,” says Djuric. “Without him, we would not be where we are.” Fogarty served for almost 30 years on the Board of Trustees, with terms as president and vice president.

The 40th season celebrates Fogarty’s influence with a world premiere and several fan favorites. The company is especially excited for Director’s Choice, a mixed repertory made up of masterworks. Performances will take place February 9–11 and include three ballets – The American, Rubies and the world premiere of The Soldier’s Tale.

The season ends at The Vets with Little Mermaid, which will be filled with stunning visuals and impressive choreography. Taking the two mainstage shows together – Director’s Choice and Little Mermaid – these performances will serve FBP’s entire audience. “Director’s Choice is for the ballet lovers, the mature and picky viewers,” says Djuric. “Little Mermaid is for everyone.”

Djuric hopes that this season’s offerings will inspire more Rhode Islanders to visit the ballet. “We are bringing repertoire from New York City Ballet, and these are the very successful and loved pieces from around the country,” he says.

“There are many Rhode Islanders who travel to New York or Boston to see the ballet, but they shouldn’t lose their opportunity to come and see them here.”

Festival Ballet Providence 825 Hope Street FestivalBalletProvidence.org

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GET OUT • Music

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Songs in the Key of Trash Harvey Garbage’s home-recorded demos examine a world gone wrong Cody James (right) – aka Harvey Garbage – and The Flowers, Chuck Perry (center) and Mikey Apples

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The Batsh-t City Tapes by Harvey Garbage begs an important question: Where is Batshit City? For Cody James – a.k.a. Harvey Garbage – the answer might be his homebase of Pawtucket, but to the average listener the name might apply to just about anywhere.

The term “batsh-t” is a reasonable description for much of what’s happening around us these days, and the music put forth by Harvey Garbage in response to it all is a kind of

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ProvidenceOnline.com • January 2018

“In Particles” This track allows the lyrics to really break through in a way reminiscent of Blonde on Blonde Dylan (not in sound, but style), with honest, plainspoken poetics that touch on everything happening in Garbage’s “dear Rhode Island.”

“Trash Juice” The rhythm is up front, the melodies are singable, there’s a tambourine and the whole thing feels like a weird road trip through the lonesome Midwest.

quality, DIY rock that captures something absolutely real.

Self-recorded and released on his Bandcamp page, the songs on The Batsh-t City Tapes show the emerging side of an artist that tends to get lost over time. Iggy Pop, Lou Reed, The Violent Femmes and The Hives all come through at different times and in different tones and voices – familiar references that are completely redefined and used to uncover just what it means to be conscious in a crazy world.

The experimentalism comes through over distorted guitars, layered hang-around instruments, frantic vocals and programmed drums.

With The Batsh-t City Tapes, Harvey Garbage presents an unpolished, accurate representation of what to expect from him live and, in true DIY fashion, after putting the music online for the people, Cody took his music to downtown Pawtucket and beyond. It may have taken him some time to emerge as a performer, but since starting to play shows at the News Cafe and around Providence, Harvey

Photography by Savannah Barkley for Providence Monthly

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“I’ve got an obnoxious passion inside,” Cody says. “Before hopping headfirst into the PVD scene, not knowing a soul, I stayed home for months on end and worked on those songs. Just me and an old iPad. The simple loops allow the poetry to hold its own, while the sound locks down the essence of the poem. I’ve been told their imperfections and DIY shamelessness is some fresh air. Get a big, dumb dream and run with it.”

For now, Harvey Garbage is playing live locally with his band The Flowers, made up of Chuck Perry on bass and Mikey Apples on drums. “I will be recording with The Flowers this winter and giving myself the courage to tour in spring,” Cody says, laughing “I’ve lived a sheltered life.”

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49

Come Experience The Difference!

GET OUT • Art

by Amanda M. Grosvenor

Shaping Conversations With Clay RISD alum Kelli Rae Adams examines big ideas through sculpture

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World's Fair Gallery on Broadway recently hosted Kelli Rae Adams' latest exhibit, "Curing Time"

Artist Kelli Rae Adams uses tactile mediums, such as sculpture and ceramics to explore how people think about labor.

Her installations, during her time in RISD’s graduate program in sculpture and in exhibits at Brown University’s Bell Gallery, the Wassaic Project in New York, and museums and studios in Denmark, the UK and Portugal have featured clay sculptures and pickling jars – both of which are often reused when the exhibition ends.

Following a bachelor’s degree in Visual Arts and Spanish at Duke University, Kelli spent five years in the town of Kyushu, Japan, teaching English and learning to make pottery under teacher Tesruo Hatabe. She “fell in love with the place and the material” and also with yoga and meditation. For her final critique at RISD, she created a yoga mat out of 80 pounds of clay and performed her practice on it, with a stop-motion video that showed imprints being made in the mat without her body in the frame. The clay was recycled at the end.

Sometimes, she will have an entire floor of clay for visitors to remove their shoes and

step on; one depicted a ten-by-ten-foot space with paint showing the types of tiny living areas and dimensions that so many Third World families occupy. A sculpture of clay dominoes, fired and unfired, has featured in many shows, with the ancient three monkeys motif on their backs. More than once, a visitor has accidentally knocked over the first domino, and the rest have come crashing down.

While some guests and the venue itself were initially shocked at the unplanned chaos, Kelli says she secretly “kind of wanted it to happen all along – I just hadn’t yet gone there myself and tested it.” When the Wassaic Project finally agreed to allow deliberate viewer participation, Kelli found her own “intentions for interacting” challenged when she arrived one day to find kids building towers out of the dominoes.

At first uncertain, she realized, “It’s totally my yoga practice. It’s that letting go. So often the work is talking to me or teaching me lessons I need to learn about impermanence.”

Kelli’s most recent exhibition, “Curing

Photography by Mike Braca

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Time,” teamed up with Willa Van Nostrand at her new World’s Fair Gallery on Broadway. A rainbow of jars of pickled, local seasonal produce fills one wall; the other holds clay tablets “tracking incidental labor” with marks counting numbers of hours spent, for example, in washing dishes and making trips to farmers markets. The USDA recommends two pints of food per day, so each pair of jars represents a day’s efforts. In some exhibits, individuals have been able to barter goods and services in exchange for one of the jars. The exhibit poses the question: “What’s your currency?”

Kelli’s family has practiced pickling for generations. “Yes, they’re this beautiful aesthetic thing,” she says, “but I also think that they speak to labor in a pretty strong way.” Even if it’s not explicit, she says, “there’s a read of, ‘Wow, that’s a lot of work’” – something that a can of produce at the supermarket does not convey.

This year, provided certain grants are secured, Kelli is planning a “fairly ambitious” project involving a cross-country trip to address the student loan debt which is “crippling the economy.”

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#BOLDMINDS ProvidenceOnline.com • January 2018

51

FEAST In the Kitchen • On the Menu • Review • In the Drink • Restaurant Guide

A RAW START TO 2018 A new raw juicery opens in Pawtucket, just in time for New Year’s resolutions Last month was all about holiday spirit – or, for some of us, holiday spirits.

Lots of them, along with parties, merrymaking and food that was mostly sugar topped with sugar. It’s time for a fresh start in January. For Fully Rooted Juice (FullyRooted.com), the farmer’s market darling that recently opened a juicery on Mineral Spring Avenue, it’s about a raw, cold-pressed start. “We wanted to offer an alternative that’s totally different from your typical bar with beautiful, living enzymes that fuel your body as opposed to depleting your nutrients,” says co-founder Amanda Repose, who runs Fully Rooted with Steve Carlson, Angelo Mollis and Ben Aalvik. Like any good bar, Fully Rooted is offering drinks on tap. In addition to the flavors

you can purchase at the Wintertime Farmer’s Market at Hope Artiste Village, like Green Lemonade (with apple, cucumber, spinach, celery and lemon) and Rise and Shine (with carrot and green apple), the juicery has new flavors on tap, as well as their own kombucha, in seasonal flavors like lavender rosehip and winter chai. To further their guiding vision of food as medicine – all four partners started juicing to help alleviate medical issues – Fully Rooted will be hosting “a community series highlighting everyday individuals who have dealt with chronic illness, where others can talk and share,” Amanda says. “We must be proactive in our health and help each other on that journey. That’s what Fully Rooted is about.”

Photography by Nick DelGiudice ProvidenceOnline.com • January 2018

53

FEAST • Review

by Stephanie Obodda

A Meal of Mythical Proportions We headed to Kleos early on a Friday night before a play, looking forward to exploring their dinner menu again after a satisfying meal a few weeks earlier. When dining downtown, Kleos is an easy pick: there’s something for everyone on the menu, and it’s casual enough for any attire but still feels like a special meal. Kleos owners Lauren Lynch and Tom Bovis also own Rosalina, a popular Italian spot just a few blocks away.

Though the cuisines are different, the dishes, ingredients and platings at both restaurants straddle the line between home cooking and more upscale restaurant fare. At Kleos, the well-worn wood and marble tables, dishcloth napkins, olive branches in vases, blue accents and large windows evoke a temperate day in the Mediterranean, dining alfresco in a light sea breeze.

Kleos’ cocktail menu pays homage to Greek mythology with selections like Labours of Herakles and Poseidon’s Poison. My husband braved The Wrath of Hera, a concoction of Metaxa, Ouzo and passion fruit juice with soda. Hera’s wrath at her husband Zeus might have been tempered by a strong but easy drinking cocktail like this. Metaxa and Ouzo are both Greek spirits, the former a brandy/wine blend and the latter a

clear, anise-laced aperitif. I opted for a demure Sour Cherry Juice, an unusual and delicious alcohol-free option.

The start of a meal at Kleos includes bread and olive oil for dipping, a special import from the owners’ family in Greece. If you enjoy its fruity aroma as much as I did, you can purchase a bottle to bring home.

The Dip Tasting is a good start whether you’re a party of two or eight. The five dips, scooped attractively onto a platter, are served with vegetables and fluffy grilled pita triangles. I had to restrain myself from monopolizing my favorite, the Tirokafteri, a spicy feta dip, served along with classics like Tzatziki (cucumber yogurt dip), Santorini Fava (made from yellow split peas), Pantzarosalata (a stunning purple beet dip with walnuts) and Melitzanosalata (a smoky eggplant dip). If this sounds like too big a commitment, the dips can also be ordered individually as sides.

Though this was a hearty start for two, we ordered the Saganaki Kleos as well. Saganaki may bring to mind the over-the-top presentation of a flaming slab of cheese at many Greek restaurants. Kleos’ version doesn’t involve a performance, but it’s every bit as good:

Kasseri, a fresh sheep milk cheese, is wrapped in phyllo dough, pan-seared, and topped with a drizzle of Greek honey and a sprinkle of sesame seeds. This dish was attractively presented in a miniature cast-iron pan and served with a grilled lemon, another touch we recognized from Rosalina.

For our mains, we chose two of Kleos’ heavy hitters. I had the lamb shank, a large, slow-roasted shank that was, as promised, falling off the bone. The lamb was subtly flavored with garlic and various spices including cinnamon and served on top of a generous portion of Hilopitas, tiny square egg noodles, which were buttery with just a hint of cheese.

My husband had the Crispy Pork Belly, served with Horta (steamed greens), fries and more of the spicy pepper feta spread. Pork belly can be heavy, and we agreed that the fairly large amount of meat might be a challenge for daintier diners, though we know plenty who would welcome the abundance.

We concluded our meal with two desserts.

The Greek donuts, or Loukoumades, were golf

CUISINE: Greek PRICES: Appetizers: $10-$22

Lamb Shank

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ProvidenceOnline.com • January 2018

Entrées: $16-$30 Desserts $10 ATMOSPHERE: Casual

Photography by Michael Cevoli

Kleos adds bold Greek flavors to downtown’s dining scene

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Must-Try Items Dip Tasting Tirokafteri, a spicy feta dip; Tzatziki, cucumber yogurt dip; Santorini Fava, made from yellow split peas; Pantzarosalata, beet dip with walnuts; and Melitzanosalata, a smoky eggplant dip

Pastitsio Greek lasagna baked with béchamel and mizithra cheese

Lamb Shank Slow roasted with lemon and garlic

ball-sized and round, freshly fried and drizzled in a sweet syrup and chopped nuts.

The yogurt parfait featured extra-rich Greek yogurt layered with sour cherry and topped with chopped pistachios and honey.

I checked my watch at the end of the meal, worried that we would be late for our play. Though it felt like we had taken a long, relaxing Mediterranean journey, we still had plenty of time.

Kleos 250 Westminster Street • 443-4083 Facebook: Kleos Providence

ProvidenceOnline.com • January 2018

55

FEAST • On The Menu

by Julie Tremaine

No Bones About Bone Broth Lily’s Ladle brings the health trend to Providence In the middle of cold season, Lily Scott was snowed in with a sick family. So she started making soups. And not just any soups. Soups made with her own bone broth, the quality of which went way beyond what you can get from stock in a can. Neighbors in East Greenwich started asking for her broth. Lily’s Ladle (LilysLadle.com) was born.

A year ago, East Side Market was the first store to carry the broth. Now, Lily stocks stores all over the state with her broths, and offers home subscriptions. Flavors are chicken (made with Baffoni’s Poultry), vegetable mineral (with kelp from Pt. Judith Kelp Company), and grass-fed beef (from New England Grass Fed bones). Bone broth, known for its probiotic benefits, as well as boosting healthy skin and the immune system, is having a bonafide moment. “I have two toddlers in day care and I try to get in a good soup for dinner about twice a week to battle the colds that the kids bring home,” Lily says. “Are we healthier than the rest of our friends? No mamma. Does it make me feel better, like I am doing something to actively help us? Yes. And when I’m feeling run down, I just sip some.”

SICILIA’S PIZZA MAKES ITS DEBUT IN THE FREEZER AISLE

IT’S ALL FUN AND GAMES AT REC ROOM

Starting on January 1, pizza from Sicilia’s of Federal Hill (SiciliasOnline.com) will be available in the freezer aisle at area supermarkets, making it possible for you to enjoy their beloved deep-dish stuffed pizza without having to leave your couch, or put on pants. (Hey, we’re not judging.) After slowly introducing their frozen pizzas at local markets like East Side Marketplace, Sicilia’s Pizza is officially expanding to multiple locations across the state, including all locations of Dave’s Marketplace. You can expect pizzas to be just as fresh, hot and delicious as they are when served out of their Federal Hill location, with a flaky buttered crust, a stuffed blend of toppings and mozzarella cheese, and a second layer of thin dough topped with their signature San Marzano tomato sauce imported from Italy. Customers can choose from classic cheese pizza, their Signature Spinach and Pepperoni, and a Meat Lover’s option with meatballs, bacon, sausage and pepperoni.

There are sports pubs, and then there are pubs where you can actually play games of sport.

Rec Room Providence (RecRoomPVD.com), a new sports pub in Smith Hill that calls itself the “home of the after-hours athlete,” takes the idea to a new level, with indoor games, five screens showing pay-per-view sporting events and elevated pub fare. Their bocce beer garden hosts tournament play, and you can reserve your spot for a casual game online. Plus they’ve got something on their menu called Bacon on a Stick, so game on!

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ProvidenceOnline.com • January 2018

FEAST • In The Kitchen

by Jackie Ignall

Honoring CAV’s Legacy Chef David Firda on carrying on late founder Sylvia Moubayed’s vision CAV, one of the city’s most beloved restaurants, is known for its eclectic global fare, and warm setting filled with antiques and artwork – and for its irrepressible owner, Sylvia Moubayed, who passed away unexpectedly last year. We sat down with Chef David Firda on why the restaurant is unique to the city, how he is honoring Sylvia and what menu items you can’t miss out on.

Chef David Firda of CAV

CAV recently lost their beloved owner, and now her sons are running the restaurant. How is the team honoring her legacy?

CAV was inspired by Sylvia’s desire to make a difference in the world she loved. Her uplifting spirit, combined with her unconventional nature and force of will, allowed her to create a unique space that restored her customers. Staff and patrons alike are grateful to have known and loved her. We continue to honor her by carrying on her mission and striving for excellence.

What makes the restaurant stand out?

First, it’s the food. Second, it’s the environment. Sylvia fled Egypt and spent a year in the Ituri Forest in the Congo. It is there that she developed her love for African art and that passion is reflected in the decor. She was unconventional – some might have used the word “eccentric” – and didn’t believe in formulas or conventions. CAV stands out for this reason; it is truly unique and reflects her sense of aesthetics, abundance and attention to detail.

Let’s talk about food. What are the must-try’s?

Everyone should experience the calamari and crab cake. The Walnut-Encrusted Brie, Seared Diver Scallops and Seared Shrimp over lemon zest risotto, Poulet aux Poires, Duck Confit with blood orange demi-glace and Tenderloin Filet Bordelaise are also standouts.

What inspires your creations?

The seasons, visiting farms and spending time with family and friends.

I strive to be organized in both my professional and personal lives, which helps free my mind for creativity. I am searching for what Sylvia used to describe as that “burst of flavor,” as she would gesture with her fingers pulled together at her mouth!

Think Differently

Learn Differently

You had a unique journey to fine dining.

Having grown up in a farm community, food and my friendships with farmers guided an interest in all things culinary. In my 20s, I had a successful career in retail management, but I felt unfulfilled. A friend urged me to take advantage of chef seminars in Boston, and that really fueled my interest and spurred me to switch careers. Cooking is not what I do, it is what I am.

the CAV 14 Imperial Place • 751-9164 CAVRestaurant.com

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59

RESTAURANT GUIDE Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

F E AT U R E D R E S TA U R A N T

Red Stripe

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50 Ann Mary Street, Pawtucket 401-365-6278 • PhoHorns.com On Providence/Pawtucket line behind LA Fitness Red Stripe really gets neighborhood dining. Cozy yet chic, the bistro’s diverse menu features dishes typically found in a traditional French brasserie such as steak frites, moules (mussels) and short rib Bourguignon. American

favorites include hand-packed burgers, grilled cheese sandwiches, grilled seafood and housemade pasta. Everything is made from scratch at Red Stripe so you know you’re getting fresh, quality food with every visit.

465 Angell Street, Providence 437-6950, RedStripeRestaurants.com

PROVIDENCE AREA 10 Prime Steak & Sushi Fashionable prime steakhouse with award-winning sushi. 55 Pine St, Providence, 453-2333. LD $$$

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Pocasset Ave, Providence, 944-0840.

LD $-$$ CAV Eclectic cuisine and art in a historic setting. 14 Imperial Pl, Providence, 7519164. BrLD $$-$$$

Blake’s Tavern Premier Irish pub with two event rooms in the heart of downtown Providence. 122 Washington St, Providence. 274-1230. LD $$

Centro Restaurant & Lounge Contemporary cuisine and cocktails. 1 West Exchange St, Providence, 228-6802. BLD $$$

Cafe di Panni Italian American dining with an available banquet facility. 187

Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View

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Blvd, Cranston, 944-4900. BrLD $$$ Character’s Cafe & Theatre 82 Hybrid art space with all-day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston, 490-9475. BL $ Harry’s Bar & Burger Called the “Best Burger in America” by CNN. Over 50 craft beers. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336.

LD $-$$ Haruki Japanese cuisine and a la carte selections with casual ambience.

Locations in Cranston and Providence, HarukiSushi.com. LD $-$$ Iron Works Tavern A wide variety of signature American dishes in the historic Thomas Jefferson Hill Mill. 697 Jefferson Blvd, Warwick, 739-5111. LD $-$$$

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Julian’s A must-taste Providence staple celebrating more than 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$ LaMei Hot Pot Authentic Chinese cuisine in a unique, casual setting. 256 Broadway, Providence, 831-7555. LD $$ Luigi’s Restaurant & Gourmet Express Handmade Italian classics and prepared foods to go. 1457 Hartford Ave, Johnston.

455-0045, LuigisGourmet.com. LD $$ Luxe Burger Bar Build Your Own Burger: You dream it, we build it! 5 Memorial Blvd, Providence, 621-5893.

LD $ McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$ McCormick & Schmick’s Seafood & Steak Mixed grill selections and signature fish dishes sourced locally and seasonally.

11 Dorrance St, Providence, 351-4500. BLD $$-$$$

ProvidenceOnline.com • January 2018

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RESTAURANT GUIDE For full restaurant profiles, go to ProvidenceOnline.com

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Meeting Street Cafe BYOB eatery with large menu of breakfast, lunch and dinner served all day. 220 Meeting St, Providence, 273-1066. BLD $-$$

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Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$ Ocean State Sandwich Company Craft sandwiches and hearty sides.

155 Westminster St, Providence, 282-6772. BL $-$$ Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South

Main St, Providence, 331-0003. LD $-$$ Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$ Pizza J A fun, upbeat atmosphere with thin-crust pizza, pub fare and gluten-free options. 967 Westminster St, Providence, 632-0555. LD $-$$ Public Kitchen & Bar American food with changing daily specials. 120 Francis St, Providence, 919-5050. BrLD $-$$ Red

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ProvidenceOnline.com • January 2018

South County’s only purely Thai restaurant is Tong-D in South County Commons. They serve 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.

50 South County Commons Way, South Kingstown 783-4445, TongDRestaurant.com

bistro. 465 Angell St, Providence, 4376950; 455 Main St, East Greenwich, 398-2900. BrLD $$ Rick’s Roadhouse Honest, authentic BBQ with a large selection of whiskey. 370 Richmond St, Providence, 272-7675. LD $-$$ Siena Impeccable Italian cuisine.

Locations in Providence, East Greenwich and Smithfield, 521-3311. D $$-$$$ T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich and Narragansett, TsRestaurantRI.com. BL $

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Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an extensive wine and beer list. 970 Douglas Pike, Smithfield, 349-4979. LD $-$$

275 Thayer Street, Providence 351-2807 • DurksBBQ.com

The Grange Vegetarian restaurant serving seasonal dishes with a juice bar, vegan bakery and cocktail bar. 166 Broadway, Providence, 831-0600. BrLD $-$$

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The Salted Slate An agri-driven American restaurant with global influences. 186 Wayland Ave, Providence, 270-3737.

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Need one of these?

The Village Lively bar and grill with comfort fare, bar bites and beer. 373 Richmond St, Providence, 228-7222.

BrLD $-$$ Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 7516777. LD $-$$ Trinity Brewhouse American pub fare and craft beer in a downtown setting, with lunch, dinner and late-night menus. 186 Fountain Street, Providence, 453-2337. LD $-$$ Twin Oaks Family restaurant serving an extensive selection of Italian and American

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RESTAURANT GUIDE staples. 100 Sabra St, Cranston, 781-9693. LD $-$$$ The Vig Contemporary sports bar with craft tavern fare. 21 Atwells Ave, Providence, 7090347. LD $-$$ XO Cafe Acclaimed farm-to-table cuisine with a fantastic Sunday #PajamaBrunch.

125 N Main St, Providence, 273-9090.

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247-0017. LD $$-$$$ Ichigo Ichie Traditional Japanese cuisine, creative sushi and hibachi. 5 Catamore Blvd, East Providence, 435-5511. LD $-$$$ The Old Grist Mill Tavern Fine dining located over the Runnins River. 390 Fall River Ave, Seekonk, 508-336-8460. LD $-$$$

Bluewater Bar and Grill Casual restaurant with modern seafood dishes, patio seating and live music. 32 Barton Ave, Barrington,

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ProvidenceOnline.com • January 2018

Champlin’s Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$

The Wharf Tavern Serves fresh seafood and steak with bay views from almost every table.

215 Water St, Warren, 289-2524. BrLD $-$$$

Coast Guard House A new American menu with a seafood emphasis and extensive wine list, open seven days a week. 40 Ocean Rd, Narragansett, 789-0700. BrLD $$$

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Colvitto’s Pizza & Bakery Pizza Calzones and baked goods made fresh daily. 91 Point Judith Rd, Narragansett, 783-8086. BrLD $

EAST BAY / NEWPORT Black Bass Grille Classic seafood, historic waterfront setting. 3 Water St, South Dartmouth, 508-999-6975. LD $$

Chair 5 Locally sourced and seasonally inspired menus with a main restaurant and rooftop lounge. 1208 Ocean Rd, Narragansett, 363-9820. BrLD $-$$$

Breachway Grill Classic N ew E n g l a n d f a re , p l u s N Y- s t y l e p i z z a . 1 C h a r l e s t ow n B e a c h R d , C h a r l e s t ow n , 213-6615. LD $$

Dante’s Kitchen American food with Southern flair. 315 Main St, East Greenwich, 398-7798. BL $-$$

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RESTAURANT GUIDE Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, Warwick, 884-1149.

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Maharaja Indian Restaurant Indian cuisine and traditional curries in a warm setting. 1 Beach St, Narragansett, 363-9988. LD $-$$

Siena Impeccable Italian cuisine.

Locations in Providence, East Greenwich and Smithfield, 521-3311. D $$-$$$

Frankie’s Italian Bistro Fine dining with imported wines from around the world. 1051 Ten Rod Rd, North Kingstown, 295-2500. D $-$$$

Mariner Grille Seafood, steaks and pasta in a fun setting, with live entertainment. 140 Point Judith Rd, Narragansett, 284-3282. LD $$

T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Greenwich, Narragansett, TsRestaurantRI. com. BL $

Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Comstock Pkwy, Cranston, 228-3901. D $-$$ George’s of Galilee Fresh caught seafood in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306.

LD $-$$ Jigger’s Diner Classic ‘50s diner serving breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$

Pasquale’s Pizzeria Napoletana Authentic Neapolitan wood-fired pizza with exclusive ingredients imported from Naples. 60 S County Commons Way, South Kingstown, 783-2900. LD $-$$

Tavern by the Sea Waterfront European/ American bistro. 16 W Main St, Wickford, 294-5771. LD $$

Phil’s Main Street Grille Classic comfort food with a great rooftop patio. 323 Main St, Wakefield, 783-4073. BBrLD $

Twin Willows Fresh seafood and water views in a family-friendly atmosphere.

865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$

Red Stripe Casual bistro. 465 Angell St, 6950; 455 Main St, 398-2900. BrLD $$

Tong-D Fine Thai cuisine in a casual setting. 156 County Rd, Barrington, 2892998; 50 South County Common Way, South Kingstown, 783-4445. LD $-$$

French-American Providence, 437East Greenwich,

ProvidenceOnline.com • January 2018

65

HIDDEN PVD

by Robert Isenberg

Olneyville’s Industrial Heart Decades after the machines stopped running, Atlantic Mills is still an architectural wonder The two towers of The Atlantic Mills have rounded walls and elegant domes, and they would look just right on a Byzantine church.

Built in 1849, this site was once the throbbing heart of Olneyville, and untold thousands toiled in its workrooms. The Mills were the brainchild of Charles Tillinghast James, a Rhode Island senator and an early proponent of steam-powered mills. After a century of continuous operation, the factory closed in 1953. Today, the Photo by Caroline Nye Stevens 66

ProvidenceOnline.com • January 2018

structure is a weathered husk of its former self. Violent storms and near-abandonment have taken their toll on the Mills’ sprawling brick walls. But numerous businesses are now headquartered here, including artists’ studios, a discount furniture store and an English-language school. The Big Top Flea Market opens its doors in the Mills every weekend, drawing a range of shoppers and small-time vendors.

The interior is a labyrinth of corridors and

converted offices; the old machinery is long gone, and with its patchy walls and ceilings, renovation seems to be an ongoing process.

But the towers are the standouts: Curved staircases wind their way upward, with bannisters that curl like seashells. Tall windows illuminate the expansive floorboards, and the empty alcoves echo with stepping feet.

They remain architectural marvels, and in Olneyville, no monument is so iconic.

R E S I D E N T I A L P R O P E R T I E S LT D

WISHING YOU A HEALTHY AND HAPPY NEW YEAR. From all of us at Residential Properties Ltd. we would like to thank you for making 2017 such a successful year.

We appreciate your loyalty and look forward to working with you again in the future.

David Abbott

Sara Alberti

Celia Almonte

Ashley Baccari

Liz Bodell

Sandy Conca

Ralph Curti

Barbara Dacey

Jim DeRentis

Ramiro Encizo

Rich Epstein

Annalise Erkkinen Cohen

Susan Erkkinen

Kevin Fox

Susan Gower

Kira Greene

Ed Hardie

David Hasslinger

Bethany Johnsen

Ellen Kasle

Leslie Kellogg

Teresa Level

Jeff Lima

Nancy Markham

Rebecca Mayer

Beth Mazor

Greg Morrison

Paula Morrison

Mary O’Brien

Victor Pereira

Kathleen Pierard

Jennifer Powers

Barbara Rhine

Michelle Rockwell

Rebecca Rubin

Gerri Schiffman

Cathy Singer

Trish Sitcoske

Libby Isaacson, COO

C.C. Wall

Sarah Wheaton

Sally Lapides, President

Kim Winslow

JP Pagano, Manager

Katie Worthington

Debra DeLuca

Kelly Zexter