Providence Monthly May 2024

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Photo courtesy of Jayd Bun

Photo courtesy of Angelo’s

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Photo by Jules Nguyen, courtesy of GoProvidence.com

Photo courtesy of Natalia Paiva-Neves ON

COVER: Shrimp Kabobs served with elegance at India Restaurant on Hope Street.

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May 23–June 1

Open daily 12–5

(Open June 1 from 10–3)

RI Convention Center

Halls C&D

1 Sabin St.

DIGITAL + MEDIA

GLOBAL ARTS AND CULTURES

GRAPHIC DESIGN

ILLUSTRATION

JEWELRY + METALSMITHING

PAINTING

SCULPTURE

PRINTMAKING

ARCHITECTURE

CERAMICS

DESIGN ENGINEERING

FURNITURE DESIGN

GLASS

INDUSTRIAL DESIGN

INTERIOR ARCHITECTURE

LANDSCAPE ARCHITECTURE

PHOTOGRAPHY

TEACHING + LEARNING IN ART + DESIGN

TEXTILES

Opening Reception

May 22 from 6-8 risdgrad.show

Rachael Dotson is Rhode Island’s “most loved” Realtor Rhode Island’s “most loved” Realtor

Taking Shape

Providence artist forms a career from minimalist figure paintings

By Robert Isenberg

When Giana Sacco paints her stark, wispy human figures, she leaves behind her regular identity and becomes “Occipital.” Many curators and collectors know her only by this name, and they tie this moniker to her distinct style: elongated stick figures in motion, posing and stretching across black-and-white canvases. “The occipital is the visual processing center of your brain,” says Sacco. “I wanted a bold name that looked cool printed out. I felt this visual aesthetic needed its own artist’s name.”

Sacco grew up in Cranston in a household of creatives and engineers, a family she describes as “very hands-on.” She had an aptitude for drawing and was accepted into the highly competitive fashion program at Parsons School of Design in New York. “My college was very cutthroat,” she remembers. “Not only was it tough to get into art school, but once I was there, I went from big fish, little pond, to a teenie little fish. We had to present every other week, and we were really out on our own.”

Photo by Jon Doucette, courtesy of Occipital NYC

She imagined working in fashion or interior design, and she eventually pursued a career in high-end shoewear. One day, a coworker stumbled upon her sketchbook, was impressed with her work, and asked Sacco for an original drawing. This led to other commissions as well. As the fashion industry proved unpredictable, she found a restaurant job and established a fine arts business in her Brooklyn apartment; three years later, she secured a studio.

The artist now known as Occipital specialized in these simple, expressive figures, similar to the sketches of Picasso or the three-dimensional statuettes of Giacometti. She started with gouache but has since made

larger compositions with acrylic – and even collaborated on metal sculptures. “I don’t title them,” she asserts. “When I’m painting the work, I might be thinking about a personal experience. But when you look at the work, you might think about a personal experience of your own.”

The form found a wide range of admirers, often at art festivals. “They’re all different,” Sacco says of her patrons. “There probably are a lot of qualities that overlap, but they’re very different people [from each other].”

The arrival of COVID-19 made Brooklyn inhospitable, and Sacco finally decided to retreat to Rhode Island in August of 2020. She

stayed with family, fully expecting to return to New York, but a generous studio space in Cranston prompted her to remain in her home state. She moved to Providence about a year ago, and business is booming. Commissions have included public murals, gallery shows, and a riff on the logo for bicycle company Brompton. Notably, her work appears in the lobby of Aloft, the posh Jewelry District hotel. One recent show required her to drive a car full of paintings all the way down to Florida. When asked how it has worked out, being unexpectedly back in Rhode Island, Sacco exclaims, “Great!” Then she adds, “I do miss the subways.” Learn more visit OccipitalNYC.com

Photo by Jon Doucette, courtesy of Occipital NYC

Congratulations, Barry

by Michael Cevoli

By Robert Isenberg

In a ceremony on May 10, Barry Fain will join an esteemed group of local journalism luminaries when he is inducted into the Rhode Island Journalism Hall of Fame. The award is scheduled as part of the annual Rhode Island Press Association (RIPA) banquet, held this year at the Q uonset O Club in North Kingstown. The Hall of Fame was established in 1985 by RIPA to honor journalists who have been influential in their profession. Members are chosen by a committee of the press association and approved by the board. Copies of the plaques awarded to inductees are displayed in the lobby of the Chafee building on the University of Rhode Island campus in Kingston.

“I was surprised he wasn’t already there,” says nominator Elyse Major, editor in chief and outgoing RIPA co-president. “Barry’s wife Elaine was a terrific help, gathering news clippings and accolades for me to submit.” At the board meeting on February 1, Fain was selected and Major was notified.

Fain has championed local journalism for nearly half a century. On October 7, 1976, he co-founded a weekly newspaper for the East Side, putting his keen journalistic instincts and dry wit to good use, chronicling the city’s challenges and gradual revitalization. The paper has always been free, and early editions showed a tonguein-cheek style with columns like “Pothole of the Week.” The first newsroom was located above Tortilla Flats and the small staff all had day jobs. That tiny newspaper grew to become the iconic East Side Monthly , delivered to every address in 02906. In 2021, the magazine absorbed into its glossy sister publication, Pro v idence Monthly

Fain grew up in an entrepreneurial Jewish family in Providence. His father co-founded Fain’s Fine Carpet in 1927, a pillar of Main Street retail, of which the

Providence Monthly founder inducted into the Rhode Island Journalism Hall of Fame

self-described

Photography by Michael Cevoli

Barry Fain photographed for East Side Monthly in 2015

Richard Fleischer, John Howell, and Barry Fain, photographed for East Side Monthly in 2015

“hippie” would eventually become president. He also heard the siren song of Madison Avenue, and headed to New York City to pursue a career in advertising.

Fain has always shown deep interest in the politics, business developments, and social evolution of Providence. Alongside Richard Fleischer and John Howell (2009 Hall of Fame inductee), Fain is co-owner of Hey Rhody Media Co., née Providence Media, publisher of four monthly magazines. One of Fain’s greatest gifts to the city is Neighborhood News, a free forum for local neighborhood associations.

“Barry’s commitment to the people of Providence, his trust in his partners, his quick wit and good sense of humor – it’s all part of the glue that has held the company together, formed over four decades ago on a handshake,” says Fleischer.

Despite his even-handed reporting, Fain is no spectator. He was once a candidate for the General Assembly and has served on boards for the United Way, Moses Brown School, World Affairs Council, WaterFire Arts Center, and College Hill Neighborhood Association, among others, and served as president of the Rotary Club of Providence. Fain lives with his beloved wife Elaine in a restored plaque house on the East Side. The couple have two grown married children, and grandchildren.

“What comes to mind about Barry is his recognition that good journalism depends on strong and trusting relationships not just in the higher levels of government but within the neighborhoods,” says Howell, who is also publisher and editor of the Warwick Beacon . “He is good at opening lines of communication, whether he agrees with them or not, and fairly telling the story.”

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Neighborhood News

A space made available to Providence’s neighborhood associations free of charge.

HOT TOPICS

An overview of what’s happening around the city right now

New association for North End neighbors seeks participants

If you live in Ward 4, the Charles Street and Wanskuck area, or the North End of Providence, the brand-new North End Neighborhood Association is seeking your participation! Several open organizing meetings have been held so far to determine interest. The next meeting is on Saturday, May 18, at 9am at the Wanskuck Community Library, 233 Veazie Street. The next steps are to engage a facilitator, establish by-laws, devise a mission statement, and select a board and officers. All residents of the North End are invited to attend and contribute to establish this new association.

Tree well restoration design specs defined in the Mile of History

In collaboration with Bradford Associates and the City of Providence, Mile of History Association (MoHA) has established design specifications for the restoration of tree wells, which should be four by six feet, lined with Belgium block edging, and filled with loam and stone fines. Where possible, original materials should be reused and original sidewalk paving re-laid, and asphalt is not approved in the historic area. For links to detailed specifications and a list of City-approved contractors, visit MileOfHistory.org/initiatives.

The City of Providence is in the process of the once-in-a-decade update to the Comprehensive Plan, which establishes the vision for land use and development for the next 10 years. The draft plan is currently under review, and MoHA encourages neighbors to review it by visiting ProvidenceRI.gov/comp-plan.

Wickenden business owners cheer their James Beard-nominated peers

Neighbors may know that two Fox Point chefs have been named semifinalists by the James Beard Foundation for Best Chef in the Northeast – but they may not know how enthusiastic other local business owners are to see their peers receive this recognition. Maria Meza, who advanced as a Beard finalist, brings Mexican dishes from the Mixteca region of Puebla and Oaxaca to her restaurant, Dolores, on Hope Street. “They have the best mezcal selection in town. And the moles at Dolores are incredible,” says Vin Scorziello, co-owner of nearby Campus Fine Wines, in reference to the artisanal Mexican agave distillates that make up the restaurant’s signature cocktails. Scorziello received prestigious recognition in 2022, when Campus Fine Wines was listed as one of the best wine shops in the US by Wine Enthusiast magazine. “It is so exciting to see some restaurants in Fox Point getting national attention.”

Also a Beard semifinalist in Fox Point, Jahunger chef Subat Dilmurat on Wickenden Street offers Uyghur cuisine, a unique style of Chinese cuisine. Dilmurat’s handmade noodles and dumplings have elicited rave responses from reviewers, neighbors, and local business owners. “How lucky are we to have a genuine Uyghur restaurant right in Fox Point!” says Mindy Britto, owner of Urban Thread, a consignment boutique on Brook Street. “I have never tasted food like this before. The service is friendly and welcoming. Everything about this restaurant is great.” Both Scorziello and Britto expressed their excitement, as business owners, to be part of the thriving community, and the news of the Beard nominations only heightens that feeling.

Sky-high developments in the Jewelry District

Things keep looking up in the Jewelry District – specifically, way up at 150 Richmond Street. On March 26, a key moment for the new Rhode Island State Health Laboratory building was celebrated with a classic “topping-off” ceremony. The I-beam destined for the highest point of the new building was signed by the workers on the job, as well as state and local officials. Following a long tradition in the construction industry, a pine tree was fastened to one end of the beam. Then, to cheers from attendees, the beam was hoisted into its place at the top of the steel framework for the seven-story lab building. Developed by Ancora L&G, the building will devote 80,000 square feet to the state lab. Another 120,000 square feet will be leased out, with Brown University as an anchor tenant.

The Jewelry District Association (JDA) March meeting saw the launch of a different kind of project: assembling an effort to ensure that the revision to the Providence Comprehensive Plan results in a better Jewelry District. As new development continues, it’s vital that the comp plan represents the best interests of property owners, residents, businesses, and institutions. JDA members will be participating in public sessions and work groups as the revision process unfolds in the months ahead.

Elmwood spring plant swap planned for May 11

A beloved event in the Elmwood neighborhood, each May, Louie Curran organizes a Plant Swap, where everyone is welcome to trade or take plant cuttings to beautify their homes, lawns, or community green spaces. This year, the Plant Swap will happen May 11, 10am-2pm, on the Knight Memorial Library lawn. Interested in lending a hand? Curran and Elmwood Neighborhood Association member Jennifer Dalton Vincent are seeking four volunteers to help make this year’s event the biggest and best yet. Email JenniferDaltonVincent@gmail.com for details.

Photo courtesy of FPNA

Chef Maria Meza of Dolores was named a James Beard finalist for Best Chef Northeast

Providence Neighborhood Associations

BLACKSTONE PARKS CONSERVANCY

Jane Peterson

P.O. Box 603141

Providence, RI 02906

401-270-3014

BlackstoneParks@gmail.com

BlackstoneParksConservancy.org

COLLEGE HILL NEIGHBORHOOD ASSOCIATION

Rick Champagne

P.O. Box 2442

Providence, RI 02906

CHNA@chnaprovidence.org

CHNAProvidence.org

DOWNTOWN NEIGHBORHOOD ASSOCIATION

Kristin McGinn, President

401-580-2628

Facebook: Downtown Providence Neighborhood Association

IG: @DNAPVD

Email: DNAPVD@gmail.com

ELMWOOD NEIGHBORHOOD ASSOCIATION

Jen Vincent

JenniferDaltonVincent@gmail.com

Facebook: Elmwood Neighborhood Association PVD

FOX POINT NEIGHBORHOOD ASSOCIATION

Meeting Date: May 13

Amy Mendillo

P.O. Box 2315

Providence, RI 02906

FoxPointNeighborhood@gmail.com

FPNA.net

JEWELRY DISTRICT ASSOCIATION

Sharon Steele

Sharon@sharonsteele.com

JewelryDistrict.org

Facebook: Jewelry District Association

Providence, RI

MILE OF HISTORY ASSOCIATION

Charles Hewitt, Secretary

C/O One Governor Street, Providence

MOUNT HOPE COMMUNITY CENTER

401-521-8830

MHNAInc@gmail.com

Facebook: Mount Hope Neighborhood Association, Inc.

NORTH END

NEIGHBORHOOD ASSOCIATION

Meeting Date: May 18

Providence City Councilor Justin Roias

JustinRoiasWard4@gmail.com

OLNEYVILLE NEIGHBORHOOD ASSOCIATION

Yuselly Mendoza, Program Coordinator

122 Manton Avenue, Box 8 Providence, RI 02909

Yuselly@ona-providence.org

Facebook: Olneyville Library

PROVIDENCE COALITION OF NEIGHBORHOOD ASSOCIATIONS

Info@provcna.org

ProvCNA.org

RESERVOIR TRIANGLE

NEIGHBORHOOD ASSOCIATION

David Talan

25 Santiago St., Providence, RI 02907

401-941-3662

DaveTalan@aol.com

SMITH HILL PARTNERS’ INITIATIVE

Wole Akinbi

400 Smith Street

Providence, RI 02908 Suite #1

AAkinbi@half-full.com

Facebook: Smith Hill Partners’ Initiative

SOUTH PROVIDENCE NEIGHBORHOOD ASSOCIATION

P.O. Box 5653

Providence, RI 02903

401-369-1334

SouthProvNeighbors@gmail.com

Facebook: South Providence Neighborhood Association

SUMMIT NEIGHBORHOOD ASSOCIATION

P.O. Box 41092

Providence, RI 02940

401-400-0986

SNAProv@gmail.com

SummitNeighbors.org

WASHINGTON PARK NEIGHBORHOOD ASSOCIATION

BettyLinda@aol.com

Facebook: Washington Park Association

WAYLAND SQUARE NEIGHBORHOOD ASSOCIATION

Katherine Touafek

Facebook: Wayland Square

Neighborhood Association

WaylandSquareNeighbors@gmail.com

WEST BROADWAY NEIGHBORHOOD ASSOCIATION

1560 Westminster Street

Providence, RI 02909

401-831-9344

WBNA@wbna.org

WBNA.org

Photo courtesy of Providence Warwick CVB

Summer J-Camp

June 24 – August 23

J-Campers | Grades: K-6

Counselors in Training (CITs) | Grades: 7-10

Summer J-Camp provides a diverse and welcoming environment for all our campers. Using an experiential learning model, campers will participate in swimming lessons, sports, the arts, science, and many more activities. The daily schedule will rotate through every activity we ofer, as we strive to focus on the specific interests of each camper. We provide lunch daily and have weekly field trips and specials guests.

Registration now open! Visit JewishAllianceRI.org/Camp or scan the QR Code: 401 Elmgrove Avenue, Providence | jewishallianceri.org | 401.421.4111

OP-ED: Congressional District One Has a True Winner

A conversation with Gabe Amo on his first months in Congress, and his future plans

By Barry Fain and Steve Triedman

Congressman Gabe Amo sat down with us for a quick recap of his first four months in Congress.

“I’m in awe every day of the institution, the history, and the responsibility,” he explains. He hit the ground running, and because of resignations, has “rapidly risen in seniority from number 435 to 431,” he notes. With elections every two years, running for reelection becomes a second full-time job –“I feel like I’ve just arrived at the party and they’re announcing ‘last call,’” he jokes.

Elected with only a handful of endorsements, including ours, the party is now fully behind Amo, and no challengers are even on the horizon, but he’ll be working even harder than in his previous elections where he received a third of the vote in the 11-way primary and 65 percent in the general election. “I loved that people in the last election started calling their friends and saying, ‘He’s not going to win… but I like him,’” he notes, “and, I think that it’s created a real positive base of support!”

Gabe is genuine – the real deal. He answers questions in a thoughtful manner that shows his intelligence and strong grasp of the issues, but he is refreshingly humble, not arrogant or off-putting. He is a good listener and takes many lessons from his life experiences growing up with hardworking immigrant parents in Pawtucket. He is highly respected in all circles for his integrity, honesty, and hard work, and comes to the job with no baggage.

“Struggling and seeing people overcome great challenges in my life has given me a solid perspective on many of the issues that my constituents face,” he explains. “When my mother was a nursing student, she would bring me with her because we couldn’t afford childcare.”

Amo continues, “I truly see my role as showing people an open door of opportunity, and if they want to go through it, I’ll work my hardest to make sure that whatever assistance the federal government can provide, they get. I want to be known as the guy who helped people climb the economic ladder.”

Photo courtesy of Gabe Amos

Congressman Gabe Amo

“We have to do better helping hardworking people who struggle on every level. On one level, hardworking families must deal with the spiraling cost of daycare, and schools that perpetually need improving in many areas, while others struggle with the challenges of transportation, hunger, and mental health,” he says.

As Amo goes to Washington, the challenging big issues remain unsolved: housing, women’s rights, gun control (he’s already co-sponsor of a bill targeting “ghost” and “zombie” guns, a loophole allowing gun disposal companies to resell the remaining parts of a partially destroyed gun), senior and elderly care, Social Security, Medicare, immigration, and more.

Then there’s TikTok: “When I get calls from eight-year-olds on the phone at home asking me to support it, something seems fishy,” he explains. He would support the sale to a US company, where we can have better controls. Of AI, he says, it’s “a new frontier with tremendous promise. But I’m quite concerned with the ethics of the process and the ability to steer its growth. It offers incredible growth opportunities, but it will require clear rules of the road.”

And issues of particular importance to the district: “Like all Rhode Islanders, I worry about the quality of our public education. We must ensure all our children can read by the third grade. And we must find a way to attract and retain good quality teachers. Perhaps tax incentives should be considered.”

On our local economy, he says, “I’m looking forward to working with Regent Craft, a local

company that is working to build all-electric sea gliders for low-cost coastal transportation; plus I want to make high-speed rail service to Boston a reality as this will be a great economic driver.”

And of course there’s the Washington Bridge nightmare. “We need a design to develop a true budget and then we’ll know the timeframe… but it’s a top priority.”

A noteworthy and ambitious agenda, but with a heavily partisan and divided Congress, the ability to get anything done will be a major challenge. “I’m a Democrat,” he notes, “but to accomplish almost anything will require a bipartisan approach. Working for both Presidents Obama and Biden on intergovernmental affairs and the most pressing issues impacting our country and communities, I was able to successfully work with both Republicans and Democrats. I’m a consensus builder and I hope to work with as many fellow representatives as possible on both sides to get things done.” But from our observations, at least there are a lot of the “smaller, ‘non-lightning’ issues” that are being passed in a bipartisan manner.

Amo also picked Mr. Lemon, while all of the other candidates picked Del’s in the final television debate, showing that sometimes the underdog wins!

Op-eds express the authors’ opinions and do not necessarily reflect the views of Pro v idence Media. Readers are welcome to send responses or letters to the editor to be considered for print publication in a future issue or posted online. Letters can be emailed to Abbie@pro v idenceonline.com

Photo courrtesy of Providence Warwick CVB

Te Must List

10 essential events this month For

May 10-12: Experience beauty, comedy, and spellbinding fun for the whole family when Ballet RI presents resident choreographer and internationally known dancer Yury Yanowsky’s world premiere production of the timeless classic Cinderella at The VETS. BalletRI.org

Through September: Food Truck Fridays at Roger Williams Park bring together favorite pop-up fare every week. Enjoy live music, ride the carousel, and explore Hasbro’s Boundless Playground at this family-friendly series. RIFoodTrucks.com

May 2: Support FirstWorks at their 20th anniversary popup nightclub with dance and music from flamenco legends Soledad Barrio and Noche Flamenca, plus appearances from local favorites Becky Bass and Sidy Maiga with DJ Brazao. FirstWorks.org

May 3-5: Inspired by urban activist Jane Jacobs, Jane’s Walk invites neighbors to explore Providence, led by local residents and community activists who share stories intended to get people thinking, talking, connecting, and of course, walking. DoorsOpenRI.org

May 4: The Providence Rock and Roll Yard Sale returns to Grant’s Block on Westminster Street with hard-to-find records, rare vintage items, food trucks, music from DJ Studebaker Hawk, and handmade goods. RockAndRollYardSale.com

May 4: The 12th annual International Portuguese Music Awards (IPMA) recognizes outstanding achievement in the music industry by artists of Portuguese ancestry, featuring two new talent finalists performing live. PPACRI.org

May 8: A fundraiser for Crossroads Rhode Island’s programming helping women find housing and employment, Women Helping Women is an empowering evening by and for women, taking place at the WaterFire Arts Center. CrossroadsRI.org

May 11: The BE NORMAL! fest presents a cadre of alternative acts exploring the fringes of modern music, including Frail Body, Doom Beach, Hundreds of AU, sevenbasicplots, The World is a Beautiful Place and I am No Longer Afraid to Die, and more. AS220.org

May 11: Stone Soup Coffeehouse, an underthe-radar institution on the East Side, hosts a double bill of singer-songwriters with regional favorites Cardboard Ox joined by Newark, Delaware folk/Americana duo Honey Badgers. StoneSoupCoffeehouse.org

May 19: The Fish Migration Community Parade is an all-ages event at the Blackstone River Valley National Historical Park designed to educate the community on efforts to bring migratory fish such as herring back to the river. Pawtucket, BlackstoneCollaborative.org

Photo courtesy of Ballet RI

Think Global, Eat Local

EXPERIENCE FLAVORS FROM AROUND THE WORLD, RIGHT HERE IN RHODE ISLAND

By Jenny Shand

Are you familiar with the Global Scavenger Hunt? It’s an annual travel competition where teams of two embark on culturally oriented treasure hunts in 10 surprise countries, all hoping to be named the World’s Greatest Travelers. While most of us aren’t likely to circumnavigate the globe on such an adventure, Rhode Island is full of culinary destinations that will make you feel as though you have – with no passport required. We’ve planned our own hunt within the state, finding representative restaurants from every continent. We hope this gastronomic guide can introduce you to just a few of the many options there are in this small but mighty state. Take the adventure and try a new cuisine!

If we missed your favorite, let us know at Marketing@heyrhody.com.

CONTINENTAL COMBOS

EATERIES SERVING UP FANTASTIC FUSIONS OF CULTURAL CUISINES:

ASIAN + LATIN = Dos Mundos Restaurant in Cranston

CHINESE + PERUVIAN = Brasa & Chifa in Providence (opening soon)

DOMINICAN + JAPANESE = Helado Taiyaki in Providence

GUATEMALAN + PORTUGUESE = Aguardente in Providence

ITALIAN + NEW ENGLAND = Pizzico Oyster Bar in Providence

ITALIAN + ASIAN = Mr. R Fusion in Newport

KOREAN + CAJUN = Hanju Kitchen (inside The Royal Bobcat) in Providence

P hoto courtesy of India Restaurant

Helado Taiyaki

La Arepa

India Restaurant

PhotographybyNick DelGiu d ice

Phot o courtesyofLa Arep a

Pasquale’s Pizzeria Napoletana

Photo courtesyofHeladoTaiyaki

FRANCE NEWPORT

STONEACRE BRASSERIE

28 WASHINGTON S Q UARE

Originally inspired by French wines and the foods that were paired with them, Stoneacre Brasserie offers casual cafe vibes by day and elevated dining by night. From the patterned floor tiling to the flying buttresses, the French-inspired architecture will make you feel as though you’ve just left the Eiffel Tower.

CLASSIC CUISINE: French classics are given a contemporary American twist. For example, Duck Confit with pan jus, a traditionally rich dish, is paired with a light polenta and a salad of locally sourced produce. Or sample French-style scallops, prepared traditionally, but instead of a cheesy sauce, it’s served with apple and pear puree. Pro-tip: try one of their weekly specials.

RECOMMENDATION FOR NEWCOMERS:

Gooey cheese and homemade croutons make French Onion Soup a staple for this country’s cuisine and a well-loved comfort food. The Croque Monsieur is also a good option, which is essentially a fancy grilled cheese sandwich, upgraded with Gruyere, parmesan, and ham. And don’t forget to ask the team about wine pairings. White Burgundies are a great place to start this season.

E U R O P E

ITALY WAKEFIELD PASQUALE’S PIZZERIA NAPOLETANA

THE VILLAGE AT SOUTH COUNTY COMMONS

Originally from Naples, owner Pasquale Illiano has assembled a savory menu of pizza (more on that below), salads, piatti (sharing platters), sandwiches, antipasto, and sfizi – a bit of this and that – including cozy faves like Pasta e Faglio soup, and Pasta e Patate (pasta with potatoes and cheeses).

CLASSIC CUISINE: The Neapolitan Pizza, or Naples-style pizza, is from the birthplace of pizza itself. Pasquale’s pizza has achieved a prestigious VPN status, meaning it is considered Verace Pizza Napoletana (“true Neapolitan pizza”). These pizzas have a thin bubbly crust and are made with the freshest ingredients, including tomatoes from the slopes of Mount Vesuvius. Unlike American-style pizza, these aren’t pre-sliced. They are cooked the Italian way, in a special oven, and have earned a spot in the Top 50 Pizzas USA.

RECOMMENDED FOR NEWCOMERS:

Margherita, the “basic” pizza, is made with San Marzano tomatoes, basil leaves, fior di latte mozzarella (although it’s worth upgrading to the Buffalo mozzarella). In Italy, you can gauge how good a pizzeria is by their Margherita pie. Let this be the standard you hold all other pizzas to.

(top) by Lily McCarthy, courtesy of Stoneacre Brasserie, (bottom) by Nick DelGiudice

House sauces bring fresh flavors to sandwiches

TO MARKET, TO MARKET

BRING GLOBAL SPICES AND DELICACIES HOME WITH THESE SPECIALTY GROCERS

By Patty J

Spice up your home entertaining with imported oils and authentic kielbasa from international markets and emporiums boasting prepared foods, specialty pantry items, and hard-to-find brands. A culinary adventure taking you to regions all over the world is only as far away as these must-try grocers.

BUBBIE’S MARKET + DELI

The first day Bubbie’s opened their doors on Hope Street, they sold out of bagels (and lox) within hours. Neighbors and out-of-towners alike enjoy shopping for candies from Israel, pre-packaged foods, and a kosher deli menu of corned beef, pastrami, pickles, potato salad, and more. 727 Hope Street, Pro v idence

EUROPEAN FOOD MARKET

This shop in Rolfe Square is all about Eastern European staples and delicacies. Grab everything from Russian dolls and collectibles to cookies and jarred borscht. You can also shop frozen goods and locally cooked Polish, Ukrainian, and Bulgarian eats like burek (flaky pastry filled with meat). Friendly and helpful staff make exploring all the more fun. 102 Rolfe Square, Cranston

ISTANBUL GOURMET MARKET

This family-owned micro-grocery on Mineral Spring Avenue stocks a variety of tempting Turkish teas, coffee, and spices, along with freshly made falafel and gyros, hummus, baba ganoush, and stuffed grape leaves from the kiosk area. Regulars also sing praises of their imported candies (Turkish delights, anyone?) and unexpected flavors of soda. 1706 Mineral Spring Avenue, North Pro v idence

LEO’S MARKET + RESTAURANT

This no-frills Mexican kitchen-meets-grocery is where those in the City by the Sea go for authentic Latin food, along with a treasure trove of international goodies. In search of a nice bottle of Lizano, a sweet and spicy sauce popular in Costa Rica? How about a can or two of Tiky, a pineapple-flavored Guatemalan soda? Then it’s Leo’s for the win! 162 Broadway, Newport

MAIN STREET MARKET, INC.

Open since 1987, Main Street is a one-stop shop for Cape Verdean (they pride themselves on stocking a variety of corn products popular there), West African, and Hispanic goods. Their inventory of prepackaged foods is also full of brands you probably won’t find

anywhere else in Lil’ Rhody. Don’t leave without bringing home some pastelitos, a Cuban puff pastry with sweet or savory fillings. 919 Main Street, Pawtucket

MI RAE MARKET

This small market has been delighting shoppers for years with its vast assortment of Korean and Japanese products, especially those deemed hard to get. They stock everything you could ever want for at-home sushi making (including sushi rice, pickled ginger, and bottled sauces), not to mention frozen dumplings and meats, canned goods, veggies, coffee, soda, and snacks. 602 Reservoir Avenue, Cranston

NEAPOLIS FOOD EMPORIUM

Who says you can only go to Atwells Avenue to experience an authentic Italian market? Opened by the award-winning chef behind Pasquale’s Pizzeria (see main article), Neapolis has locals ecstatic over their homemade pasta, gelato, and tiramisu, as well as a selection of imported coffee, olives, and more. Shopping there is the closest you’ll get to being on holiday in Roma in South County. 60 S County Commons Way, South Kingstown

POLONIA MARKET

Folks travel from all over New England just to bring home a taste of Poland from this Pawtucket market. Whether you’re craving pierogies, kielbasa (yes, you can sample), or chocolates, Polonia is the place to find the best of the best. Complete the immersive experience by browsing imported sundries like greeting cards, magazines, and grooming products, too. 736 Broadway, Pawtucket

SONIA’S NEAR EAST MARKET + DELI

A popular lunch spot, Cranstonians cite their falafel wraps, chicken gyros, and hummus as perennial faves. Their market area is equally terrific and has devoted fans flocking to their selection of Middle Eastern spices, nuts, dried fruit, canned goods, honey, baklava, and fresh Syrian bread made daily, plus plenty of vegan prepared dishes to choose from. 816 Park Avenue, Cranston

VENEZUELAN STYLE

SURF-AND-TURF:

Arepa stuffed with griddle-cooked shrimp, accompanied by avocado salad, black beans, and fried sweet plantains

VENEZUELA PAWTUCKET

LA AREPA

582 SMITHFIELD AVENUE

Owned by Nohemí Rodriguez, La Arepa is the perfect place to enjoy Venezuelan flavors, ambiance, and traditional music. If the restaurant came with a mood, the joyful atmosphere here says it all. In addition to traditional fare, you’ll find a selection of vegetarian and vegan options, making this a perfect spot for diners of all kinds.

CLASSIC CUISINE: Along with the Cachapas, Tequeños, and Empanadas, try the Pabellón Criollo – a traditional Venezuelan dish served with white rice and black beans, ripped meat called carne mechada, sweet fried plantain, avocado, and white cheese.

RECOMMENDATION FOR NEWCOMERS: The arepa! Arepas are a staple in Venezuela that can be enjoyed for breakfast, lunch, or dinner. Made from white cornmeal (and therefore gluten free), cooked or fried in oil, and stuffed with a wide variety of fillings, Venezuelan arepas are unique because they can be filled with almost anything: cheese, jam, avocado, marinated meat, beans, shrimp – whatever your heart desires.

COLOMBIA CENTRAL FALLS

LA CASONA 768 BROAD STREET

La Casona first opened just down the street from its present location in May 2006, and has been in its current spot for 13 years. “When people visit this restaurant, we want them to feel like they are visiting Colombia, like they are experiencing a little bit of Colombian tradition,” says Esteban, one of the bartenders. Open for lunch and dinner, the restaurant is filled with families, couples, friends, birthdays, laughter, and celebrations. La Casona’s bustling bakery just next door offers the freshest buñuelos and pasteles, so be sure to take some home!

CLASSIC CUISINE: The Plato Montañero is a large, ovalshaped platter filled with rice and beans, chorizo, chicharrón (fried pork belly/rind), sweet plantain, a corn arepa, a fried egg, and your choice of beef, pork, chicken, or ground beef. Come hungry! The hefty portion recalls the dish’s origins as a meal to fuel people’s work day, and the combination of indigenous and Spanish ingredients makes this a classic mestizo dish. La Casona takes its cue primarily from Medellín, the capital of Colombia’s Antioquia department.

RECOMMENDATION FOR NEWCOMERS: Empanadas. Although this staple may be familiar in other types of Spanish or Latin American cuisine, these savory empanadas – a half-moon filled with your choice of beef or chicken – are made with corn flour, deep fried to a perfect crisp, and served with a cup of ají for dipping. If salsa and chimichurri had a baby, it would be ají: thin in consistency, herby, with a little spice from the ají pepper.

Photo (top) courtesy of La Arepa, (bottom) courtesy of La Casoa

CHINA PEACE DALE JAYD BUN

1202 KINGSTOWN ROAD

This Chinese take-out window in South Kingstown is creating quite a stir, earning the #1 spot on Yelp’s “Best 100 Places to Eat in New England” and appearing on the news because owners Annie and Joe Parisi have been donating meals to families in need. There’s no question that this is the place to go for authentic Chinese comfort food.

CLASSIC CUISINE: Jianbing, the “Chinese walking street pancake.” Annie grew up eating this every day in Tianjin (north of Beijing). Made from ground mung bean powder, it is filled with egg, scallions, crispy wheat crackers, sesame seeds, turkey dog (optional), sriracha mayo, and sweet bean sauce. Eaten like a burrito, this dish has all the tastes and textures you could want: crunchy, crispy, sweet, and spicy.

RECOMMENDED FOR NEWCOMERS: The buns. These perfectly pan-fried buns are their trademark, made fresh daily with your choice of pork, chicken, or vegetable filling – moist, crispy, and full of flavor, you can’t go wrong.

A S I A

INDIA PROVIDENCE INDIA

1060 HOPE STREET

For nearly 30 years, this restaurant has been serving Indian food on Hope Street in Providence. As trailblazers, they required a spirit of adaptability in the early days, offering fusion items such as ravioli with masala sauce in order to appeal to more people. With the surge of cosmopolitan travelers and food lovers, however, they’ve been able to recreate their menu – especially with the arrival of chef Baldev Signh in 2017. With an expanded vegetarian and vegan menu, weekly specials, and new recipes, if you haven’t visited in a few years, it’s time to return and experience the authentic flavors of northern India.

CLASSIC CUISINE: Tandoori Chicken. Named for the clay oven in which it’s baked, this dish is hard to replicate at home. Each half-bird is double marinated – first in citrus and then in a tandoori marinade consisting of yogurt and spices – for a total of 48 hours, then slow-cooked on a grill, resulting in a crispy exterior that holds a succulent, juicy, and flavorful smoked meat. Enjoy it with a side of naan – a soft, flat bread – and zesty potatoes.

RECOMMENDATION FOR NEWCOMERS:

For those who are wary of too much spice, kabobs are a great option: your choice of meat (anything from sirloin to swordfish) or paneer (a type of cheese) marinated and grilled, served on a skewer with veggies. Other popular classic dishes include chicken tikka masala and saag paneer.

(top) courtesy of Jayd Bun, (bottom) courtesy of India Restaurant

The Thali feast sampler

A F R I C A

An assortment of dishes

THE VILLAGE

200 MAIN STREET, PAWTUCKET; 100 FOUNTAIN STREET, PROVIDENCE

For 15 years, The Village in Pawtucket has been serving West African cuisine, and just a few years ago, a second location opened in Providence, owned and operated by URI college student Olubunmi Olatunji, who grew up working alongside her mother in Pawtucket. “By the time I was 12 years old, I did everything: washing dishes, cooking, serving – both me and my siblings,” she says. Although sharing food is important to Olatunji, what really drove her to want to open another location is the desire to create a space for community, particularly as a Black-owned business. While take-out is available, sitting and savoring is encouraged.

CLASSIC CUISINE: Ayamase (pronounced “ah-mah-shay”) roughly translates to “designer stew.” It’s made with all different cuts of cow – beef, liver, kidney, tripe, skin, leg – cooked into a green pepper-based sauce and smoked palm oil. This menu item is served with a boiled egg, white rice, and plantains. Iyan is a pounded yam, mashed into a gummy, chewy, soft consistency, similar to a rice cake. It’s best enjoyed alongside a stew, such as the Egusi Riro (made with African melon seed) or Efo Riro (literally spinach stew or vegetable stew).

RECOMMENDED FOR NEWCOMERS: Jollof Rice is another staple food in West African cuisine. The Nigerian version is cooked in a flavorful tomato-based sauce with onions, peppers, and an array of spices.

CAPE VERDE PAWTUCKET

10 ROCKS TAPAS BAR & RESTAURANT

1091 MAIN STREET

Just over the Providence line in Pawtucket, 10 Rocks has been serving customers Cape Verdean culture since 2015 via inventive tapas (octopus over arugula!), cocktails, and atmosphere that can include live music in the genres of traditional Cape Verdean, reggae, R&B, and open mic jazz.

CLASSIC CUISINE: Cachupa can be found on the brunch menu as The Hungry Cape Verdean. Cachupa is the country’s national dish, a stew made of corn, beans, vegetables, and a protein – meat or fish, depending on what is available in that region. When served as a breakfast item, the liquid is reduced and it’s pan-fried, acting as a base for fried eggs with linguiça (sausage) on the side.

RECOMMENDED FOR NEWCOMERS: The Fried Goat Cheese. Anyone can get behind fried cheese. This goat cheese is tossed in panko breading, fried, and topped with honey and a side of guava paste. The Pastel Cabo Verde –traditional Cape Verdean empanadas that are flaky on the outside and filled with tuna, served with house sauces – is also a great choice.

featuring authentic Nigerian cuisine

RHODY RESOURCES

MORE INTERNATIONAL FLAVORS TO EXPLORE

AROUND THE STATE:

BRAZIL: Fogo De Chão, Pro v idence

CAMBODIA: Apsara, Pro v idence

CAPE VERDE:

Cantinho Bar & Grill, Pawtucket

CHINA: Chengdu Taste, Pro v idence

CHINA: Y Noodle & Bar, Pro v idence

CHINA & JAPAN:

Yagi Noodles, Newport

DOMINICAN REPUBLIC:

El Valle Restaurant, Pro v idence

FRANCE: Ellie’s, Pro v idence

FRANCE: Le Bec Sucré, Middletown

FRANCE:

Plouf Plouf Gastronomie, Tiverton

FRENCH POLYNESIA:

The Kitchen at The Surf Shack, Narragansett

GREECE: Andrea’s, Pro v idence

GREECE: Estiatorio Fili, Pro v idence

GREECE: YiaYia’s Cafe, Middletown

GUATEMALA: Maya Bakery, Pro v idence

GUATEMALA: Mi Ranchito, Pro v idence

INTERNATIONAL:

Guytanno’s International Cuisine, Westerly

IRELAND: Kelley’s Deli, Westerly

IRELAND:

O’Rourke’s Bar and Grill, Warwick

ITALY: Al Forno, Pro v idence

ITALY: Bottega Bocconi, Middletown

ITALY: Galleria Dolce, Narragansett

ITALY:

Mirabella’s Italian Cucuina, Warwick

ITALY: Perella’s Ristorante: Bristol

ITALY:

Roberto’s Restaurant & Cafe, Bristol

JAPAN: Sakura, Pro v idence

KOREA: Den Den Cafe Asiana, Pro v idence

KOREA: Mokbon, Pro v idence

KOREA:

Sun and Moon Restaurant, East Pro v idence

MEXICO CENTRAL FALLS

TUXPAN TAQUERIA

355 BROAD STREET

This humble, family-owned Mexican kitchen made history this year by becoming the first restaurant in Central Falls to be named semifinalist for a James Beard Award. This prestigious national award recognized Tuxpan Taqueria as one of the 2024 Best New Restaurants. Despite all of the attention, the Alcantars are determined to not let it get to their heads. “It doesn’t end there,” Eddi Alcantar says. “We want to keep putting good food out there and make people happy.”

CLASSIC CUISINE: Named for the Túxpan Michoacan region, this is a take-out restaurant inspired by street food, and the most classic option is the taco. Served on a freshly made tortilla with your choice of meat, these soft tacos are served warm with onion and cilantro.

RECOMMENDED FOR NEWCOMERS:

The Gordita. This isn’t your typical Taco Bell variety – handmade daily, this Mexican empanada is served in a giant crisp shell and filled with your choice of meat, refried beans, shredded cabbage, cotija cheese, sour cream and guacamole. It’s one of the most popular menu items, and Eddi’s personal favorite is the Al Pastor.

A plate of Al Pastor Gorditas

P hotos courtesy of Tuxpan Taqueria

KOREA: Wok & Pot, Pro v idence

MEXICO:

Caliente Mexican Grille, Pro v idence

MEXICO:

Casa Azul Taquería, Pro v idence

MEXICO: Don El Diablo, Smithfield

MEXICO:

La Herradura Taqueria Mexicana, Central Falls

MEXICO:

La Piñata Mexican Bar & Grill, Pro v idence

MEXICO: Maiz, Wakefield

MEXICO:

Viva Mexico Cantina Grill, Pro v idence

MEXICO & PERU:

Pisco & Tequila, Bristol

MIDDLE EAST:

Prince Ali’s Kebab, Barrington

MIDDLE EAST: Gansett Wraps

PAN-ASIA: Tiger Fish, Block Island

PORTUGAL: Beirao, Central Falls

PORTUGAL: Campino’s, East Pro v idence

PORTUGAL:

DJP Churrascaria Marques, Cumberland

PORTUGAL:

Galito Restaurant, Pawtucket

PORTUGAL:

O Dinis Restaurant, East Pro v idence

PORTUGAL:

The Portuguese Pantry, Cranston

PORTUGAL:

Serra De Estrela, Cumberland

PORTUGAL:

Tugas Restaurant and Catering, Pawtucket

PUERTO RICO: Little Sister, Pro v idence

SPAIN:

Madrid European Bakery & Patisserie, Pro v idence

SPAIN/MEDITERRANEAN:

Spain Restaurant, Cranston & Narragansett

SWEDEN: Cafe Choklad, Pro v idence

SYRIA: Aleppo Sweets, Pro v idence

THAILAND:

Heng Thai & Rotisserie, Pro v idence

THAILAND: Noodle Revolution, Westerly

VIETNAM: Pho Horn’s, Pawtucket

JAMAICA NEWPORT HUMMING BIRD

104 BROADWAY

Named after Jamaica’s national bird, Humming Bird is owned by chef Dezna Bowen and her husband Abraham Parkes, who have been serving up traditional recipes since 2018. Locals know their breakfast is not to be missed and a hidden secret around town.

CLASSIC CUISINE: Signature entrees include savory dishes like slow-braised oxtail with Jamaican herbs and spices, Jamaican Mutton, and Whole Snapper. To cool things down, don’t miss the Mango Passionfruit Smoothie, made fresh and best enjoyed with eyes closed for optimal vacation vibes.

RECOMMENDED FOR NEWCOMERS: The Jerk

Chicken is served with rice and beans, cabbage salad, and fried sweet plantains. It gives first-timers a taste of the Caribbean, specifically Jamaica. The mix of flavors is a true reflection of the culture: heartwarming with a kick of spice and a hint of sweetness to balance the entire meal.

P hotography by Ron Cowie

The Whole Snapper entree

AUSTRALIA PROVIDENCE

SYDNEY CAFE

400 EXCHANGE STREET & 300 THAYER STREET

There’s more to the Land Down Under than kangaroos and koalas. According to general manager Hanna Dennett, Sydney Cafe is where Australian inspiration meets local ingredients and a passion for quality – not to mention, all of their food and drinks are genuine eye candy. Recently, their all-day cafe began transforming into an after-dark boutique espresso martini bar on the weekends, with plans to expand in the future.

CLASSIC CUISINE:

Their signature, housemade Lamington is a twist on the classic Australian dessert made of a butter sponge cake coated with an outer layer of chocolate sauce and rolled in desiccated coconut flakes. It tastes similar to a Samoa cookie.

RECOMMENDATION FOR NEWCOMERS:

The Avocado Smash! This isn’t just a millennial dish, although you’ll definitely want to take a photo before you eat it. Thick-cut country toast is covered in smashed avocado, seasoned with lemon zest, salt and pepper, and topped with feta, heirloom tomatoes, a drizzle of olive oil, and microgreens. You can add prosciutto, smoked salmon, or a local fried egg. Their specialty drinks also should not be missed! Try an iced rose matcha latte or an Aussie-inspired flat white: three espresso shots with steamed milk.

WORLD SHOWCASE

Federal Hill has long been known as Providence’s Little Italy, with mainstay establishments including Angelo’s Restaurant , Joe Marzilli’s Old Canteen Italian Restaurant , Cassarino’s , and many others. Today, a walk along Atwells Avenue not only reveals some of the best Italian restaurants and markets in the state, but also a range of multi-cultural cuisine, from Japanese sushi at Nami to Middle Eastern fare at Opa , and others. For a full list, visit FederalHillPro v.com.

A U S T R A L I A

Federal Hill’s DePasquale Fountain

P hotos (top) by Hanna Dennett, (bottom) courtesy of Providence Warwick CVB

Two for $75 “Diapers2” with code IYRS SCHOOL OF TECHNOLOGY & TRADES NEWPORT, RI Accredited, hands-on career training in the marine trades & modern manufacturing since 1993 www.iyrs.edu

Tickets: $50 each

LIFE & STYLE

Azorean Oasis

A chef carves out space to bring the colors of childhood to her Barrington backyard

By Andrea E. McHugh

As owner of O Dinis, the East Providence eatery serving traditional Portuguese dishes, Natalia Paiva-Neves is a natural entertainer, and she extends that same hospitality, clearly woven into her DNA, at home in Barrington as well. This time of year, she begins the process of transitioning to outdoor living. She’s revamped her backyard into an al fresco oasis with an aesthetic inspired by her native Azores (or “Açores,” in Portuguese), an archipelago of nine islands nearly 1,000 miles off the Portuguese mainland. There, she says, outdoor living and dining is just part of the lifestyle, and one she mimics here in Rhode Island as soon as the temperatures start to rise. Once warm enough, she says the moment she leaves the restaurant, she heads home to enjoy the spoils of the season.

P hotos courtesy of Natalia Paiva-Neves

Last summer, Paiva-Neves was impatiently waiting to have an outdoor grill built in her backyard. She was tired of store-bought grills deteriorating year after year and sought a more permanent solution. In Portugal, outdoor grills are commonplace, even in compact spaces, as grilling is a standard way to cook traditional dishes – especially seafood. “It could be a very small space, but you all make it happen with your little grill outside and have your meals outside almost every night if you can,” she explains. “I had a vision, and couldn’t get guys to come out here and build it for me because they’re all so busy in the summertime” – so she decided to

do it herself. Simply constructed with cinder blocks and a grill grate, the project has paid off in spades, with Paiva-Neves cooking on it regularly ever since. A natural pool is the centerpiece of the outdoor space. “It creates this beautiful blue that you can’t get anywhere, and in the Azores, everything is very green and lush, so I didn’t want my backyard to look turquoise because that doesn’t work for me, because we have a lot of greenery,” says Paiva-Neves. Spruce trees, bamboo, annuals, perennials, and multiple gathering spaces extend the verdant hue emanating from the pool. She painted the wood fence a midnight blue to complement the landscape, which she says seamlessly

LEFT: Natalia Paiva-Neves’ apron features her logo, fittingly a square of Portuguese azulejo (tile)

ABOVE: A buffet keeps things unfussy; the food and wine make gatherings unforgettable

courtesy of Natalia Paiva-Neves

Shelves and hooks keep counter space available for food prep while showcasing pottery from Portugal

blooms from spring to summer. “It goes through the seasons. Soon I’ll have the peonies, then hydrangeas bloom, which we have all over the yard because that’s the flower of the Azores. It’s also my wedding flower.”

While Paiva-Neves thrives in this outdoor space, you never know when she’ll be inspired to tackle another project. She says, “Listen, every year when I travel to the Azores, I come home and my poor husband has one more thing to do because I’m filled with ideas!” She would also like to state for the record that before tinned fish and charcuterie boards were trending on menus far and wide, she was offering these starters on the regular. “I know it’s very fashionable to be Portuguese now, but we’ve been doing this for 100 years!” she laughs.

Get Rhody Style

Ideas and resources for making the most of living in the Ocean State.

Stocking Up

Paiva-Neves recently traveled to Spain where she learned how to make a “proper paella.” Arguably the best-known dish in Spanish cuisine, paella is named for the traditional cookware the dish is prepared in: a large, wide, round, shallow pan with slanting sides. Find paella pans at Stock Culinary Goods in Providence; Wickford Appliance in Cranston, Cumberland, Middletown, North Kingstown, Pawtucket, and Westerly; and similar pans at Peter Pots Pottery in West Kingston.

Fresh Picks

Paiva-Neves has a backyard garden where she keeps herbs and more at the ready. When she’s looking for seasonal inspiration, she heads to local farmers markets and farm stands, like Four Town Farm in Seekonk. “I’ll go two to three times a week, and instantly my mind will be changed because I’ll see what’s in season.” Visit FarmFreshRI. org to find a farmers market near you.

Close to Home

While much of Paiva-Neves’ cookware and serving platters come from Portugal, she enjoys visits to Portugalia Marketplace in Fall River for new pieces.

“A one-pan meal is always a crowd pleaser,” says Paiva-Neves of this paella topped with grilled lobster that serves 12

P hotos courtesy of Natalia Paiva-Neves

Discover a wellspring of debuts, new work from favorites, and upcoming author events

By Robin Kall

Rhody Reads T

he lovely month of May has arrived and it’s not just the buds that are in bloom! Spring books are appearing in all their glorious splendor. As a #bookfluencer, sharing the books I’m excited about is almost as much fun as reading them. This roundup includes something for everyone, from novels and debuts to young adult, memoir, and non-fiction.

I tore through an early copy of Ann Hood’s latest novel, The Stolen Child , last summer and the story has stayed with me. Available on May 7, this un-put-downable novel is set in 1970s Rhode Island and France during World War I. An unlikely duo of cantankerous Nick and college dropout Jenny set out on a journey that takes them to France and Italy to solve a haunting mystery before Nick is out of time.

If You Can’t Take the Heat is the first YA novel by Hood’s husband Michael Ruhlman, a James Beard-award winning author. Available June 18, this coming-of-age story set in 1980s Cleveland is about high school football star Theo Claverback, who finds himself sidelined after a broken leg, quickly followed by a broken heart. Forced to pivot after his college plans are thwarted, Theo finds himself as a prep cook in an upscale French restaurant.

Just in time for the luscious summer reads we dream about all year is Pink Whales (June 4). Debut novelist and RI resident Sara Shukla has written a touching and fun zinger of a book. Charlie is already feeling disconnected when she and her family relocate to a coastal New England town; enter the power moms, mix in adult beverages, and settle in for a story that takes a sharp turn when you least expect it.

Adrienne Brodeur’s novel Little Monsters was one of my favorite summer ‘23 books, and I’m thrilled to share it again as it becomes available in paperback May 7. This story has memorable characters, dysfunctional family dynamics, a gorgeous Cape Cod setting, and mysterious happenings. Ken and Abby Gardner’s mother died when they were young and they were raised by their father, the brilliant oceanographer, Adam. The siblings’ relationship continues to unfold as adults and the complications become more apparent. If you haven’t read Brodeur’s memoir, Wild Game , add it to your list.

Another debut out now is The French Ingredient: Making a Life in Paris One Lesson at a Time . In her memoir, Jane Bertch shares the story of how she went from an American banker transferred to Paris – with a lingering grudge against the city from a graduation trip 10 years earlier – to embracing the “City of Light” and deciding to open the cooking school, La Cuisine Paris. I had the pleasure of taking a pastry class last May and I can still smell the butter!

When Women Ran Fifth Avenue: Glamour and Power at the Dawn of American Fashion by Julie Satow hits the shelves on June 4. The journalist/author expertly weaves together the stories of three dynamic trailblazers instrumental in directing the course of the department stores we came to know and love (and now miss): Hortense Odlum of Bonwit Teller, Dorothy Shaver of Lord & Taylor, and Geraldine Stutz of Henri Bendel.

ABOUT ROBIN KALL

Taking the advice of her mother, Robin Kall never leaves home without a book. “People want to know what I’m reading,” says the “fairy book mother” widely known under the moniker Reading With Robin (RWR). Based in East Greenwich, since 2002 Kall has been connecting readers and writers via author events and interviews, book clubs, giveaways, a podcast, and online platforms. A self-made force in literary and publishing circles, Kall receives advance review copies of books, and hosts popular events that have included authors Wally Lamb, Jodi Picoult, and Alice Hoffman, among many others.

READING WITH ROBIN EVENTS

Join Kall for lively conversations with authors, some of whom have books in this list. Ticket price generally includes one autographed/personalized copy of the author’s latest title and light bites and sips, with occasional suggested fun prompts (wear fuschia to the Hilderbrand event).

May 2: Books and Blooms with Ann Napolitano at Wicked Tulips Flower Farm, Johnston

May 4: Author Talk* with Ann Hood & Sally Hepworth at Providence Public Library

June 10: Author Talk with Elin Hilderbrand at The Savory Grape, East Greenwich

June 11: 10th Annual Summer With Robin: Program includes signings with Essie Chambers, New York Times bestseller Lisa Wingate, and Julie Satow, at Warwick Country Club.

July 11: Author Talk* with Liv Constantine at Jamestown Art Center

Please consider patronizing your local independent bookstore when making book purchases

For more information and registration, visit RobinKall.com/events-interviews

*RWR x Curiosity Store

Patterns of Behavior

Providence-based writer/photographer on latest book about the beauty of Portugal –plus personal picks for experiencing the vibrant culture at home and abroad

By Christine Chitnis

While writing my book, Patterns of Portugal , I embarked on a three-year journey, traversing the diverse landscapes of Portugal to research the ways in which color and pattern intricately weave into the country’s culture, history, architecture, and traditions. As a photographer, I was drawn to the unique palette and intrigued by how the same hues seem to echo throughout the country. The blue-and-white azulejos (tiles) are reflected in the sunbaked beaches and enchanting blue water of the Atlantic coast. The fuchsia and gold of bougainvillea in bloom are mirrored, though timeworn and softened, in the colorfully painted facades of pastel homes. It is my hope that every image in the book will invite readers to delve deeper into Portugal’s spirit and beauty.

QUINTESSENTIAL DESTINATIONS

My recommendation is to venture into the Alentejo region. Here, the essence of Portugal’s allure unfolds seamlessly, blending history with warm hospitality. The landscape shimmers with golden light that dances off olive groves and gnarled, ancient cork trees. The region, though arid, is fertile, renowned for its wine, olive oil, cork, wheat, and heritage livestock breeds, and Roman and Moorish ruins lie scattered throughout the bucolic countryside. Exploring the Alentejo is a journey through time and craftsmanship. It is easy to drive from one picturesque town to another, discovering hidden gems like tiny olarias (pottery studios), centuries-old textile mills, and enchanting villages steeped in the legacy of traditional Portuguese crafts. Évora stands as a

Hand-painted terra cotta at a pottery workshop in São Pedro do Corval

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Photo by Luisa Bravo, courtesy of Christine Chitnis

Christine Chitnis at her book release party in Lisbon

Michael Lancia

PITCHER

WATERCOLOR TILE PRINT BMonte

“FISHY” PILLOW/FABRIC

ORI CORK BOWL BentandBree.com, Seekonk

“I lo v e this cork bowl, which feels very Portuguese”

Photos courtesy of Christine Chitnis

SEA SALT & ORANGE SOAP Portugalia, Fall River

Designs, Etsy

Oliveira Textiles, Bristol

Portugalia, Fall River

“Casa Cubista is my favorite ceramic brand”

testament to history, housing treasures like the Chapel of the Bones, Évora Cathedral, and remnants of ancient Roman and Moorish civilizations. Nearby, the town of Arraiolos unfolds its rich tapestry of hand-embroidered rugs dating back to the 16th century, while Monsaraz enchants with its medieval hilltop allure. Corval emerges as a vibrant pottery hub, embodying the artistry and heritage of Portuguese ceramics.

SHOULDER SEASON

The warm reception from the people I met shaped my travels. Hospitality seems steeped into the very core of what it means to be Portuguese, adding an extra layer of warmth to every experience. If you are planning your visit, be aware of the high travel times. Late May through early September tend to be the high season in terms of tourism and prices reflect the demand. I love going in the shoulder seasons: late April, early May, and end of September through October. The weather is still beautiful, Mediterranean feeling, and especially in the Alentejo region, you’ll feel as though you have the place to yourself.

TASTES OF PORTUGAL

If a trip to Portugal isn’t feasible, you can still immerse yourself in the Portuguese spirit closer to home. Aguardente in Providence is a favorite of our family. Known for its creative Portuguese fusion flavors, the patio on a warm summer evening feels like a little slice of Lisbon. Portugalia Marketplace in Fall River, MA offers a treasure trove of ingredients and specialties, and they have been the most generous supporters of my book. Their wine selection alone is worth the drive, and you can find my absolute favorite cheery striped ceramic line there, Casa Cubista. O Dinis in East Providence ensures a taste of tradition in every bite. If you can find a seat on a Monday night, you are in for a real treat. Their Music Mondays feature mainly traditional Portuguese singers and musicians who play a variety of “musica popular” and Fado music.

Follow along @christine.chitnis or visit ChristineChitnis.com

Photos courtesy of Christine Chitnis

Every transformation begins with a single act. And when it comes to saving energy, money and the

Let’s make waves.

Meet Laura Afonso & Sascha Roberts

How two Providence pals turned a shared love of small biz and content creation into sweet success

By Elyse Major

How did Honey Buns Social come to be?

Laura Afonso: We worked on a couple of freelance projects together, and it just clicked – so why not do this for real? We started getting inquiries before we even officially launched, and it felt like we were making the right call.

Sascha Roberts: We met a long time ago and we’ve always been in touch. Over COVID her hubby Justin sold us our dream house, and started our new closer friendship. I’ve always been a huge fan of Buns and Bites.

Your company offers content creation, social media management, and photography. Who does what?

Roberts: We do a bit of everything. I think my strength is enthusiasm for this work, and Laura is the queen of reels! Our photographer Jesse Dufault has quickly become our go-to: his style and personality fit really seamlessly with our aesthetic, and most importantly, he always makes our unhinged ideas a reality. We’re so lucky to work with other talented creatives like Devin Zuba, and Bunny, our Sony a7 IV. Social media has become a full-time job and most business owners do not have time to do everything, and we have the ability to deliver high-quality content that they feel confident posting. Usually if we are shooting at a restaurant, by the end we, the owner, and the staff are sitting at the table talking and enjoying the dishes we shot and just having a great time!

When it’s time to unplug, what do the Honeys like to do most?

Afonso: As a major Rhode Island fan girl, I love just hopping around the state eating, drinking, and shopping – spending a weekend afternoon on Hope Street at J Marcel, downtown at Bobbles and Lace, and getting snacks and coffee in between. My husband and I also make it a weekend activity to drive somewhere “far” for coffee that is outside of our normal caffeine hangouts, for an excuse to get out and about. For sweets, head to Pawtucket for the famous pastel de nata at Matos Bakery.

Roberts: We both love going out, but my fave activity is going on adventures and hopping on a flight to some new city. I love to shop. Find me stopping by NAVA on Wickenden Street for a new outfit or Stock Culinary Goods on Hope Street for some cutesy kitchenware.

What is the perfect night out for the Honey Buns?

Roberts: When we have a night out together, all bets are off! We love a little cocktail and snack in PVD; The Eddy, Gift Horse, and Tiny Bar are some of our go-tos. It probably comes as no surprise that we spend our off-hours in restaurants, too. We both love a good glass of wine, or an espresso martini.

Photo by Jesse Dufault, courtesy of Honey Buns Social

Mrs. Robinson

Fine Lingerie

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

What it is:

An upscale women’s lingerie shop featuring bra-fitting services.

Where

to find it:

On the section of Wayland Avenue between Medway and Waterman Streets, look for the green awning. Mrs. Robinson’s is sandwiched between Feed the Cheeks and Milan Clothiers.

What makes it a Rhody Gem?

For decades, Wayland Square has been a destination for specialty shopping, and a mainstay in that classic mix is Mrs. Robinson. Since purchasing the women-owned business named for the Simon & Garfunkel tune in the 1980s, Melanie Elman has continued to ofer pajamas, nightgowns, and more, along with bra fitting, no appointment necessary. The boutique carries both European and domestic brands and is an exclusive local provider for some of the best names in the industry. Getting married or know someone who is? Mrs. Robinson has a unique selection of peignoir sets and bridal accessories. Spring lines include slip dress chemises and colorful robes. Whether you’re coming in for your first bra or a longtime wearer tired of grabbing ill-fitting models of the rack at big box stores, Elman’s mission is to make you feel confident, comfortable, and experience the luxury of shopping for fine lingerie. “Thank you to our generations of customers. We love being a part of your lives,” says Elman. “And, to anyone who hasn’t been in yet, we can’t wait to meet you soon!”

Mrs. Robinson

180 Wayland Avenue, Providence

ShopMrsRobinson.com

@mrsrobinsonfinelingerie

Facebook: Mrs. Robinson Fine Lingerie

Photo courtesy of Thea’s

Hey Rhody

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FEATURE

The Ups and Downs of the Pop-Up Grind

How three dining concepts grew from borrowed kitchens into their own brick-and-mortar eateries

By Emily Olson

The late afternoon sun streamed through five honey bear jars lined up along the windowsill at Irregardless Biscuit, the West End’s latest place to be, and cast a golden glow on a series of framed Archie comics on the wall, including coveted issues featuring The Ramones on the covers. James Dean, who co-owns the hot spot with Joe Hafner, says he’s the Ramones fan, but they both love Archie . “If you put the two of us in a blender, this place is what you’d get,” jokes Hafner, referring to the decor that somehow leans both retro and modern, spiced up by a southern twist.

Irregardless Biscuit, which slings sandwiches on authentic Southern biscuits, started as a pop-up experiment out of the kitchen at The Tailor Shop, a fully equipped kitchen that was missing only a biscuit cutter, which Dean was glad to furnish.

Photo by Jules Nguyen, courtesy of GoProvidence.com

“During the pandemic, I was bored out of my mind,” says Dean, who also owns The Slow Rhode with partners Patrick Lowney and Patsy Wilson. When restaurants pivoted to takeout in 2020, he saw an opportunity to try something new. The North Carolina native had been baking biscuits for friends and family using his grandmother’s recipe for years, and he noticed a dearth of simple Southern cooking in Providence. So once a month, he started selling his biscuit sandwiches to eager customers. His growing popularity eventually propelled him to pop up every weekend, so he took the next step by partnering up with his long-time friend Hafner and the two of them started looking for a space of their own.

When the owner of the popular breakfast haunt Kitchen passed away in 2022, Dean and Hafner took over the intimate spot, and after eight months of renovation, opened Irregardless Biscuit’s doors on March 1, 2024. “When we opened, we had a line around the block,” says Hafner, and Erin Richer, the restaurant’s head baker, had to ramp up production quickly.

Dean says, “In our pop-up spot, we were selling 200 biscuits a day. Now we sell 500 and could sell more.” The secret to the biscuits’ popularity is the flour, which Dean imports from North Carolina. “It comes from a winter wheat, so it’s a little softer, and the mill I use sources from one farm, so the product is consistent,” Dean explains.

The pop-up model worked well as Dean experimented with the concept. “I think pop-ups let you explore your passion or something you could get more passionate about without a ton of investment. But the more you invest, the more you get out of it, and the more popular you get, the more passionate you get.” And the duo’s passion extends to the area as well. “We’re nice to our neighbors and we’re having a good time,” says Hafner.

Similar to Dean, Brandon Teachout and his former partner, Rhonda Dudek, were toying with a restaurant concept when the pandemic hit. In late 2019, he started his French dip pop-up, called Dip Dips, and hosted a couple of successful events before everything ground to a halt. But when outdoor dining was allowed in the summer, he started a weekly residency with Tiny Bar in the Jewelry District. “We were nimble and mobile and able to set up in any place that had a patio,” says Teachout. “It’s strange to say, but the timing was great. When people saw that we were providing something for them to do outside, they got excited.”

Photo by Jules Nguyen, courtesy of GoProvidence.com

Fresh biscuits and cookies from Irregardless Biscuit

Teachout built momentum using social media. “I’ve spent my career working in Rhode Island restaurants, so we had industry friends behind us reposting our posts and keeping the hype train going.” For the next two years, Dip Dips rode that train, showing up at different breweries every week. “We’d load it up, set it up, break it down, take it back, wash everything – it was a grind for sure and the workload wasn’t sustainable,” says Teachout.

To get out from under that grind, Teachout formed a partnership with Moniker Brewery and after popping up for a while with his own

tables and tents, floated the idea of purchasing a food truck and setting up exclusively in the beer garden. Moniker immediately agreed. “We had great friends hosting us, and being there weekly was a unique way to connect with guests who have become friends,” says Teachout.

About a year after his residency at Moniker began, a nearby space became available, so Teachout took over the building where, in Rhode Island parlance, Bucktown used to be, and started serving diner-style burgers from its kitchen. “It’s a very special little building tucked away in the West End,” says Teachout.

“The space, the neighborhood, and the building informed everything we were going to do with the space.”

He called his new spot There, There and if the name makes you feel soothed, that’s by design. “Hospitality is number one with us,” explains Teachout. He says his philosophy is, “We don’t know what’s going on with you out there, but you’re here now, so we’ll take care of you and hopefully send you out into the world in a better place.” And it’s no coincidence that his restaurant shares a name with his favorite Radiohead song.

Brandon Teachout popped up at breweries as Dips Dips before opening There, There

Photo courtesy of There, There

Teachout calls the pop-up to brick-and-mortar journey a wild ride. “I wouldn’t change it, but I wouldn’t recommend it,” he says with a laugh. “It looks like a low cost of entry, but it can be taxing in other ways. Some days the bank account would be hovering around zero and we’d depend on the next week to pull us through. But no matter if we were experiencing highs or lows, the community always rallied around us, thankfully.”

For Rhode Island native Eric Brown, who graduated from Johnson & Wales University in 2011, his culinary pop-up journey started in

Chicago. But as it tends to do to anyone who leaves its borders, Rhode Island pulled him right back, this time with his wife, Sarah Watts.

Shortly after Brown and Watts returned, he did a pop-up at The Dean and was invited into a long-term residency, which he accepted under the name Thick Neck. “When we were invited in, the kitchen had a stove, a fryer, and a couple of refrigeration units. But there were no tongs, for example,” Brown says describing the “mad dash” that ensued as he tried to outfit the kitchen. “Luckily, I have a history of jamming my car full of crates of plates and

induction burners and popping up on the south side of Chicago, so I’m no stranger to MacGyvering a dining experience.”

During his residency, his slapped-together kitchen became a well-oiled machine, which gave Brown time to learn about local taste buds. “There was a huge learning curve for us in terms of understanding the expectations and demands of the Providence dining scene. In the first couple of months, we definitely had a couple of dishes on the menu that were unsuccessful, so I tweaked and pivoted until I figured out what people would respond to,” he explains.

Brown learned about Providence’s palate by popping up as Thick Neck downtown

Photos courtesy of Eric Brown

Eric Brown

FRANK AND LAURIE’S 110 Doyle Avenue, @frankandlauries

IRREGARDLESS BISCUIT 94 Carpenter Street, IrregardlessPVD.com

THERE, THERE 471 West Fountain Street ThereTherePVD.com

Meanwhile, Brown and Watts were dreaming of a restaurant of their own. “At The Dean, we were operating under the premise of presenting the best version of what we are doing in hopes of attracting the right person who could help us find a more permanent home,” Brown says. And that’s exactly what happened. “There’s a building in our neighborhood that we’d drive by three times a day. We used to say, ‘We could do something so

cool in there if we got it.’” As luck would have it, the space was becoming available, and when one of their contacts gave them the opportunity to look at it, Brown and Watts snapped it up.

The duo is preparing to open Frank and Laurie’s, named after Brown’s grandparents, in the former Rebelle Artisan Bagels location, in late spring. “There are so many amazing places to have dinner in Providence, but there

aren’t many full-service options during the day. I thought a lunch spot would bring something special to the city.”

Frank and Laurie’s will offer lunch service five days a week with a menu full of comfort food. “But,” Brown cautions, “if I get a text from a farm that has a glut of weird squash, I want to say, ‘give me 30 pounds of it.’ So in that way, we’ll keep the spirit, the whim, and the inventiveness we cultivated at Thick Neck alive.”

Photo courtesy of Eric Brown

Creative fare from Thick Neck at The Dean

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FOOD & DRINK

On Island Time

Experience a taste of the Azores in a lush East Providence cafe

By Abbie Lahmers

There’s a cafe in East Providence adorned with live palm trees and birds of paradise plants that exudes vacation vibes – and might just make you forget about Washington Bridge woes for a bit. “Even as the owner, every morning I walk in, I feel like I’ve walked into a cafe in Europe or Miami Beach,” says Levi Medina, who opened Cafe Zara with a vision of creating a transportive experience for guests, whether stopping by for a quick coffee on their daily commute or carving out time to start the day slow with breakfast food unique to EP.

Photo courtesy of Cafe Zara

Inspired by his own travels and Portuguese heritage, Medina designed the bright, sunny cafe as “a sort of a mashup of ideas and flavors,” he says, but “the menu is simple and incorporates my Azorean and Portuguese heritage with ingredients from the Azores Islands, as well as some well-known classic offerings.”

An embodiment of this vision is the Lisbon Morning, which is Cafe Zara’s version of a

traditional Portuguese breakfast. “It is a large plate with a warm baguette, Saint Jorge cheese from the Azores, and fresh fruits – including exotic ones like dragon fruit, passion fruit, and starfruit when we can get our hands on them – with butter and jam. It’s the perfect option to start the day,” says Medina. Another classic offering is the Tosta, which is simple yet satisfying: Saint Jorge cheese and ham on buttered sourdough. “If you ever traveled to Portugal, it’s

a staple breakfast sandwich at every cafe,” he says.

Medina strives to have a menu that caters to all tastes, so guests will also find familiar American breakfast and lunch options: Bacon Egg and Cheese, Avocado Toast, Smoked Salmon (on toast or a bagel), Roast & Smoke Turkey Sandwich (with smoked pimenton aioli), and a Chorizo Baguette, just to name a handful, with sweet options, too.

On the drink menu, spring brings the

Photo courtesy of Cafe Zara

Breakfast toasts at Cafe Zara

return of the popular Lavender Lemonade – “people ask for it all year,” says Medina –with the main ingredient from Munroe Dairy. Coffee specials rotate throughout the season, too, but there’s always iced coffee, Americano, lattes (including an RI Iced Latte with coffee

milk), and more. With warm temps creeping back into the forecast, guests can try the refreshing Azorean Iced Tea, offering a taste of Sao Miguel Island.

Though the flavors harken back to travels, Cafe Zara is a homey place. “If you’ve been

to the cafe several times, we most likely know your name and try to make everyone feel special and appreciated,” says Medina. “Without customers leaving happy, we are nothing.” 130 Taunton Avenue, East Pro v idence, Cafe-Zara.com

Photo courtesy of Cafe Zara

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Secrets of the French Q uarter

From bulgogi po’ boys to kimchi mac, the comfort food kitchen inside a swanky cocktail bar gets creative with classics

By Abbie Lahmers

Just beyond the neon tube-lighting sign that beckons “Oui,” and before even choosing a drink at the bar or ringing the bell to order from the kitchen, The Royal Bobcat is a feast for the senses. Velvet armchairs, emerald green curtains with tiny pom-pom tassels, a glittering stained-glass window, and scrumptious fluffy light fixtures are all part of the allure – not to mention the framed portraits of regal bobcats on exposed-brick walls above every drinking nook.

The New Orleans-inspired bar teases a sultry, uncanny mystique with everything from the masterful cocktails and absinthe service to the intimate jazz acts and Cafe Du

Monde coffee can flower vases – and Hanju Kitchen completes the magical ambiance with a menu you won’t find anywhere else in Providence. Jenny Han’s Korean-Cajun fusion menu of gumbo, po’ boys, rice bowls, dumplings, and wings takes the bold flavors of two culinary traditions and uplifts each in surprising juxtapositions and harmonies. Nothing illustrates this better than the signature small plate – the Kimchi Mac, which Han recommended, though I certainly didn’t need convincing. This deceptively simple starter set the tone for the entire evening. If you didn’t think creamy cheese sauce could vibe with kimchi, a style of spicy fermented cabbage

Must-Try Items

KIMCHI MAC ( $13 )

Cajun-spiced cheese sauce, pasta, and kimchi relish

SURF ‘N TURF POBOY ( $19 )

Bulgogi steak, fried shrimps, lettuce, tomatoes, daikon and carrot pickles, remoulade, and Cajun fries

Cuisine: Korean-Cajun fusion comfort fare

Atmosphere: New Orleans-inspired jazzy cocktail bar

Surf ‘n Turf Poboy and Tofu Rice

Photo by Chad Sebroski

popular in Korean cuisine, think again. Topped with kimchi and green onions, the mac comprises a mixed bag of pastas, from bowties to penne, for a delightful range of textures, and seasoned panko offers a nice crunch. When I selfishly pried about what’s in the cheese sauce, which tasted delicately nutty under the Cajun spice notes, Han laughed and said, “That’s my secret! It’s made with passion and love.”

While savoring the Vegetable Dumplings, which were perfectly crisp on the outside and served over a delectable sweet soy glaze with sesame seeds, I enjoyed a Vieux Carré from the bar, a classic cocktail of the French Q uarter with rye, cognac, sweet vermouth, benedictine, and bitters – like a Manhattan but more herbal, and a little bit sweet. I couldn’t think of a better drink to complement the Cajun heat and rich umami to come.

Are

Veggie Dumplings

Photo courtesy of Hanju Kitchen

FOOD & DRINK

For his main course, my partner opted for the Surf ‘n Turf Poboy, which introduces Korean bulgogi steak to southern Louisiana fried shrimp. The two proteins are a match made in heaven, cozied up together in a fluffy roll with lettuce, tomatoes, and tangy pickled carrot and daikon radish. He raved about the remoulade sauce, and the lightly spiced Cajun fries were addicting. If you’re in the mood for something off of the Bobcat’s house cocktail menu, the mezcal-based Clear Night is a refreshing pairing for any po’ boy.

The Tofu Rice was as pretty as it was fun to

assemble the perfect bite. Made up of many parts organized around the purple-hued black rice in the center, the bowl included sweet soybraised tofu, fresh greens, cold banchan veggies, and roasted ones, with black and white sesame seeds sprinkled over top. I’m not usually one to gush about broccoli, but these lightly charred, flavor-packed florets wowed me, especially when eaten together with the crunchy red cabbage and edamame, soft rice, and perfectly cooked tofu.

My partner and I lingered after the meal for absinthe service. As per French tradition, cold water is trickled over an intricate slotted spoon

bearing a sugar cube to dilute and sweeten the anise-forward liquor – a ritual we relished in as the jazz band set up.

Like the bar it’s housed in, everything that comes out of Hanju Kitchen is refined yet playful, creative but comforting. Even returning guests should arrive primed to expect the unexpected at The Royal Bobcat.

Hanju Kitchen inside The Royal Bobcat 422 Atwells Avenue 401-537-7777

HanjuKitchen.com

Veggie Dumplings and Kimchi Mac

Photo by Chad Sebroski

A Century of Braciola

Since before the Great Depression, a Federal Hill mainstay has been serving Italian comfort food

By Abbie Lahmers

From the glass marble community tables to the half-order – a smaller-portion option originating during the Great Depression – there’s a lot about Angelo’s Civita Farnese that hasn’t changed since it opened in 1924. Executive chef Joe Lopes, who’s been at the helm for 49 years, still follows many of the original recipes, so when guests order the Veal and Peppers or Braciola, for instance, they know exactly what to expect. It’s this consistency that current owner, Jamie Antignano, credits to the Italian eatery’s longevity in Federal Hill.

“We have such loyal guests that have been dining with us for decades and have brought multiple generations of customers,” says Antignano. The homey, unpretentious atmosphere is part of the draw; it’s the setting of family dinners, congregating neighbors, or simply a quick meal to-go. Paying homage to Farnese, a small town northwest of Rome, the restaurant’s specialty is authentic Tuscan-style cuisine.

Today’s menu is also a product of Angelo’s past. The restaurant not only survived the Great Depression but filled customers’ stomachs without emptying their wallets by serving meatballs and French fries. “Angelo’s was the ‘workingman’s’ restaurant, without frills, serving

Photos courtesy of Angelo’s

A slew of pastas with red sauce

Angelo’s during its early years

FOOD & DRINK

simple, delicious food made from village cucina povera recipes,” says Jamie, referring to the Tuscan culinary tradition known as “kitchen of the poor.” “Each dish was hearty and substantial, never expensive.”

Spanning three moves and four generations, beginning with founder Angelo Mastrodicasa, the family business was handed down from Bob Antignano to daughters Jamie and Cindy, and in 2018, Jamie took over the business. She introduced the motto of “honoring the past, but celebrating the future.” Alongside signature comfort foods like Granma’s Pastine Soup with scratchmade chicken broth, there’s also the trendier yet still true-to-vision Tuscan White Bean Pasta, a fettuccine dish with caramelized garlic, cannellini beans, and basil. There’s more gluten-free and vegetarian options available than ever, and a revamped beverage program includes fun

cocktails like Lucy’s Grape Smash or a Spritz Flight – tastes of four bubbly prosecco beverages, from Aperol with orange to limoncello.

Angelo’s has earned national recognition for core menu items like their Braciola, a hand-cut spiced beef, which Guy Fieri tried in 2012 when he visited for an episode of Diners, Drive-Ins and Dives . “When first-time guests visit, we give them free samples of our stewed Veal and Peppers and eggplant to welcome them,” says Jamie, both original recipes. The former “is so tender it melts in your mouth,” she explains. “Our eggplant is different from most; it’s panfried in an egg and flour dip so it’s light and fluffy and brings out the sweet tendencies of the eggplant. It’s topped with our House Red Gravy, which tastes just like grandma’s!”

The Federal Hill staple kicked off 100-year-

anniversary festivities with grape stomping, pasta making, and cigar rolling in April, though Antignano assures that they’ll continue celebrating all year. “We will also be running a special menu and of course have lots of 100th merchandise, including our new Private Label Centennial Wine, a custom candle, and much more.”

And longtime visitors already know, but to the uninitiated wondering about the 125-foot brass track with a full-scale model train – that’s the “Choo Choo Charity.” “Since 1994, a quarter will send the train traveling around the dining room ceiling; 100 percent of all donations benefit children’s charities in Rhode Island,” says Jamie. “We love giving back to the community that has given us so much and we hope to continue that for generations to come!” 141 Atwells Avenue, AngelosRI.com

Veal and Peppers

Photos courtesy of Angelo’s

Current owner Jamie Antignano and her dad Bob Antignano

Meatballs and Fries

Discover the flavors of Rhode Island! From fresh seafood shacks to farm-to-table eateries, little Rhody offers a diverse culinary landscape that caters to all tastes. Indulge in delicious seafood, global cuisines, and locally-inspired dishes, and experience the culinary richness of the Ocean State with a dining experience that will leave you craving for more.

All Favorites Cafe

1678 Broad St, Cranston | 401-941-3550 allfavoritescafe.com |

A Breakfast/Lunch restaurant serving a mash up of Southern and French inspired flavors. Everything from French Toast to Cubanos.

Casa Azul

890 Allens Ave, PVD | 401-414-7799

CasaAzulri.com |

Our Casa is Your Casa. Authentic Mexican Flavors, Delicious Recipes and Vegan options. Home of the Wicked Best Margarita.

CAV Restaurant

14 Imperial Place, Providence | 401 751-9164

CavRestaurant.com |

Bistro style Brunch and Lunch. Fine Dining Dinner.

Chelo’s

8 locations across RI!

Chelos.com |

A Rhode Island staple since 1955! Fresh, homemade deliciousness in every bite. com

The Coast Guard House Restaurant

40 Ocean Rd, Narragansett | 401-789-0700

thecoastguardhouse.com |

Waterfront dining - local raw bar, lobster, pasta, steak & seafood. Award-winning wine list. Dining rooms, bars, patio & deck.

Dave’s Fresh Marketplace

Ten Locations throughout Rhode Island 401-558-0190 |

davesmarketplace.com/WeeklySpecials

Made fresh daily in our kitchens - 60+

Take Out Options!

MainStreet Cofee

137 Main Street, East Greenwich

401-885-8787 |

MainStreet-Cofee.com

Casual cofee house meets hip martini bar. Best Espresso Martinis in Rhode Island.

Marcelino’s Boutique Bar

1 W Exchange St, Providence | 401-666-0088

marcelinosboutiquebar.com |

Craft cocktail bar serving Mid-Terranean

Fusion Mezze and World-Class Craft Cocktails | #ItsMarcelinos

Twin Willows

865 Boston Neck Road, Narragansett

401-789-8153 | TwinWillowsRI.com |

Water-view dining with fresh lobsters & steamers served daily in this casual sports bar/restaurant.

Hometown Bar & Grille

Food Trends: A Memorable Mother’s Day

From an elegant river cruise to cupcake flights and special menus, Rhody businesses have you covered for May 12

By Ken Abrams

Going out to eat for Mother’s Day is a tradition for many families, and Red Stripe in Wayland Square has added several specials to their regular menu this year. “Our main entree for Mother’s Day is a Filet Mignon and Baked Stuffed Shrimp, a surf and turf special,” says Ron Coffey, operations director at Red Stripe and sister restaurant Mill’s Tavern. With regular menu offerings like Bread

Pudding French Toast and Croque Madame, a classic French sandwich with Gruyere, Ca nadian bacon, tomato, whole grain mustard, béarnaise sauce, and a fried egg, there’s something to please everyone at the table.

“For our Mother’s Day appetizer, we’re adding Crab Cake Benedict. We always have classic, Short Rib, and Lobster Benedict on the menu,” says Coffey. “We’re also serving

and a Persimmon Salad, with mixed greens and goat cheese. Plus, we’ll be doing mimosa flights including papaya, passionfruit, and mango mimosas.” Families are more than welcome to dine at Red Stripe – “we make sure we have at least eight highchairs in the dining room for Mother’s Day.” RedStripeRestaurants.com

Earn your stripes with mom in Wayland Square

courtesy of Red Stripe

Mother’s Day specials at Red Stripe

Set sail with mimosas and snacks

Feeling a bit adventurous this Mother’s Day? Treat mom and the whole family to an openair Mother’s Day Mimosa Tour, operated by the Providence River Boat Company. “We love these – they’re lots of fun and quite popular,” says co-owner Kristin McGinn. “It’s an all-ages tour, and we serve complimentary mimosas for those 21 and over on board.”

“The hour-long ride is narrated by our captain, who will tell you about our city’s history, some nautical history, and local architectural history as you’re floating down the Providence River,” says McGinn. There are also options to enhance the tour experience by adding on charcuterie from The Perfect Parcel, chocolates from Diva’s Dips & Gourmet Treats, or Cookie Hub RI snacks, available to order through each partner vendor. “It’s going to be a fun year,” adds McGinn. “We’re doing some collaborations with the Providence Preservation Society with an architectural focus, and new cocktail cruises with ISCO distillery and Rhodium Spirits.” Pro v idenceRiverBoat.com

Show your love with cupcakes

For the mother or mom-figure with a sweet tooth, look no further than Sarcastic Sweets. Owner Nina Reed specializes in cakes, cookies, and cupcakes, often working with local breweries to create one-of-a-kind flavor profiles. The Anchorage, Alaska native, who was featured on Food Network’s Sweet Genius , operates a seasonal food truck and sells from her bakery on Mineral Spring Avenue. “The shop is open Friday and Saturdays for walkups and seven days a week for pre-orders, pick-up, and delivery,” says Reed, who offers gluten-free, vegan, and sugar-free pastries.

On Mother’s Day, you’ll find Reed at Pivotal Brewing Company in Bristol providing some delicious treats as part of their annual Succulents and Sweets event. “I’ll have mini cupcakes that I make into a beer flight,” says Reed. Pair the cupcakes, which use Pivotal beer, with a flight of brews to complete the flavorful experience. “We also bring some cookies, brownies, and savory and sweet turnovers for the kids.” Pawtucket, SarcasticSweet.com

A view of Memorial Park in College Hill PIC OF PVD

ABOUT DAVID @runofthemillshop

David Lawlor is an avid filmmaker and documentarian who lives in Providence, with an interest in telling the stories of places undergoing transformation and historic mill buildings.