Providence Monthly October 2012 by Hey Rhody Media Co.

The “Venda Experience”

Photo by Jen Wallace

Enjoyment For Every Season!

Venda Ravioli Why Venda? It’s Rhode Island’s Italian grocery store, and our direct connection to Italy. Gourmet gift baskets. Fresh pasta and breads, prepared foods, a full deli and high quality meats, all at reasonable prices.

The Caffe at Venda Why Venda? An authentic Italian caffe, indoors and out on the flower-filled plaza. Enjoy our famous pasta every day of the week. Gelato and espresso. You’ll really think you’re in Italy.

421-9105 vendaravioli.com

Costantino’s Venda Bar & Ristorante Why Venda? This newly renovated jewel of a restaurant is open for dinner every night. Known for its classic and contemporary Italian cuisine, excellent wine list, superb service. Now serving authentic Neapolitan pizza from a wood-fired oven. A true slice of life, Italian style.

528-1100 costantinosristorante.com

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Avenues of Healing

“Life in the Balance” Saturday, October 13, 2012 8 a.m. – noon Crowne Plaza Hotel Warwick, Rhode Island

Join us for an educational and inspirational morning about breast cancer and survivorship.

FE ATURING: • Keynote speaker Tieraona Low Dog, MD, presenting Life in the Balance: Strategies for Optimal Health, sponsored by nutritional support services in the department of surgery at Rhode Island Hospital • A panel of experts discussing the latest in cancer care and survivorship moderated by Theresa A. Graves, MD, director of the Breast Center of the Comprehensive Cancer Center at Rhode Island Hospital • Brunch, exhibits and raffle prize drawings

Tieraona Low Dog, MD Author and international speaker Tieraona Low Dog, MD, has studied natural medicine and its role in modern health care for more than 30 years. Prior to receiving her medical degree from the University of New Mexico School of Medicine, she studied massage therapy, midwifery, herbal medicine and martial arts. Low Dog has been involved Tieraona Low Dog, MD with national health policy and regulatory issues for more than a decade and has won numerous awards in recognition of her work with integrative medicine. She currently serves as the fellowship director for the Arizona Center for Integrative Medicine and as clinical associate professor of medicine at the University of Arizona Health Sciences Center.

Avenues of Healing is open to the public. Registration is $10 and required due to limited seating. For more information and to register, contact the Lifespan Health Connection at 401-444-4800 or visit www.cancer.lifespan.org/avenues-of-healing.

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Contents

Photography: (L) Todd Lee (R) Melissa Stimpson

OCTObEr 2012

24 This Month 28 The Cycle of Violence An honest look at this urban epidemic

31 Dishing on the PVD dining scene Some of our city’s best new chefs spill on what’s

31 39 City Style A kitschy home for found objects 41 The Look 42 Get Fit 45 Shop Talk 46 Beauty

51 Feast Die and go to beer heaven 53 In the Kitchen 54 On the Menu 57 Review 58 Behind the Bar 61 In the Drink 62 Dining Guide

hot and what’s not

Every Month 8 Editor’s Note 12 PM List

67 Get Out Join the revolution in Pawtucket 68 Calendar 70 Music 73 Theatre 75 Art

76 The Last Detail A haunting on Benefit Street

17 Providence Pulse These local “toys” are the stuff nightmares are made of

On the Cover: Photography by James Jones. Food styling by Caleigh McGrath.

19 City 23 Malcontent 24 Scene in PVD

October 2012 | Providence Monthly

Editor’s Note food around here (and by “here” I mean the PM offices, our events, at new restaurants, with people who are inevitably asking what our favorite restaurants are… basically everywhere). Not a day – or an issue – goes by when we’re not discussing what’s new, what’s delicious and what we need to check out next. This month, though, we let other people do the talking about food: namely, local chefs who are running the kitch-

MONTHLY

Publishers Barry Fain Richard Fleischer John Howell Publishing Director Jeanette St. Pierre

Food for Thought We love talking about

PROVIDENCE

Executive Editor Julie Tremaine

ens of five new culinary hotspots in Providence. They dish on what they love to eat, what they love to cook and what they think the future of food in this city is. Check out what they’ve got to say, and then check out their work in person. The findings are sure to be delicious.

Special Projects Manager John Taraborelli Art Director Karli Hendrickson Assistant Editor Erin Swanson Assistant Art Director Meghan H. Follett Advertising Design Director Layheang Meas Graphic Designer Veatsna Sok Account Managers Louann DiMuccio-Darwich Ann Gallagher Nicole Greenspun Elizabeth Riel Dan Schwartz Sharon Sylvester Kimberly Tingle Jessica Webb

This Month on Providenceonline.com •

Illustrators Ashley MacLure Karli Hendrickson Photographers

Learn more about Chef James Mark (featured in our cover story on pg. 31) as he recounts his journey from dishwasher to restaurateur.

• Plan your fall fun with our guide to haunted houses,

corn mazes

and other autumn events

• Go behind the scenes with designer Joe Perez (featured in this month’s Art column on pg. 75) with our “An Hour In the Life Of…” blog.

• And the Winner Is… After tens of thousands of votes in our online poll, the people have spoken and the 2012 MVP of the Providence Kickball League is Miss Winky of Muscle Justice: Horsepower II: The Secret of the Hooves! All hail the MVP! 8

Providence Monthly | October 2012

Amy Amerantes Mike Braca Corey Grayhorse James Jones

Todd Lee Tiffany Medrano Dawn Temple Jen Wallace

Contributing Writers Linda Beaulieu Stephanie Obodda Michael Clark Jim Pierce Emily Dietsch Caitlin Quinn Samantha Gaus Cristy Raposo Ben Goulet Eric Smith Jane C. Govednik Vikki Warner Molly Lederer Interns Amy Beaudoin Don Previe Samantha Leach Dale Rappaneau Ellen Merrit Adam Toobin Emily Payne Members of:

PRINTED ON RECYCLED PAPER. PAPER CONTAINS 20-25% POST-CONSUMER CONTENT Providence Monthly 1070 Main Street, Suite 302 Pawtucket RI 02860 • Fax: 401-305-3392 www.providenceonline.com providencemonthly@providenceonline.com For advertising rates call: 401-305-3391 We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright ©2012 by Providence Monthly, All rights reserved. Printed by Gannett Offset. Distributed by Special Delivery.

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1/2 Price Bottles of Wine

181 George Washington Highway Route 116, Smithfield blackiesbulldogtavern.com 231-4777 *Price May Vary with Gluten Free Options

135 Lambert Lind Highway Warwick, RI 401-737-SKIN (7546) www.agapemedical.com

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October 2012 | Providence Monthly

Join us for Pilates for Pink

Please join CORE as we team up with Shape Magazine’s Pilates for Pink fundraiser. All proceeds will benefit the Breast Cancer Research Foundation. We will also be supporting and celebrating one of our very own team members, Kim Pare, who is a breast cancer survivor herself!

100%

of the Pilates for Pink class payments will be donated to the fundraiser.

If you’re looking for a way to get fit, give back to your community and help raise money for breast cancer research, check out Pilates for Pink at CORE!!

To participate you can join us in one of the Pilates for Pink classes listed below: Monday, October 15

Friday, October 19

Pilates Reformer/Barre**

MVe Pilates Chair**

Tuesday, October 16

Saturday, October 20

Pilates/TRX Sculpt

MVe Pilates Chair**

Thursday, October 18

Saturday, October 20

MVe Pilates Chair/TRX**

Pilates Mat Fusion

at 10:00am w/ Melody Gamba

at 6:45pm w/ Danielle Rogers

at 5:30pm w/ Melanie Lay

at 5:45am w/ Denise Chakoian-Olney

at 8:15am w/ Maureen D’Haene

at 9:30am w/ Suellen Haag

** denotes these classes require advance registration, please call the studio at 401-273-core for more information

Classes Located on Governor Street Classes Located on Angell Street

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For more information check out our website at www.corefitprov.com or call our studio today!

208 Governor Street, Providence • 273-CORE

469 Angell Street, Providence, Wayland Square • 273-CORE

Handcrafted in small batches in southern Italy with a Sicilian pistachio infusion, Dumante Verdenoce is superb neat or on ice, as a martini with other ﬁne spirits and ingredients, with coffee or espresso, and in main dishes, appetizers, and spectacular desserts. ASK FOR DUMANTE VERDENOCE AT YOUR FAVORITE BAR, RESTAURANT AND SPIRITS RETAILER. DISTRIBUTED IN RI BY RHODE ISLAND DISTRIBUTING COMPANY. ULTRA-PREMIUM PISTACHIO LIQUEUR • PRODUCED IN ITALY • DUMANTE.COM • PLEASE DRINK RESPONSIBLY

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Tuesday special: Manicure and Pedicure for $28! Offering Shellac Manicure Pink & White • Acrylic Nails • Nail Overlay • Gel Nails Sculptured Nails • Manicure • Pedicure • Nail Art Air Brush Design • Waxing • Extra Massage Available Walk-Ins Welcome • Gift Certificates Available

Professional Nail Care for Ladies & Gentleman

Warm Coats, Warm Hearts We’re partnering once again with Seven Stars for the 5th Annual Coats for Coffee coat drive. This year, Courtesy Cleaners is joining in the effort; they’ve generously offered to clean all donated coats. Stop by any of their seven locations between Octo-

ber 22 and November 4 to donate a gently used winter coat. You’ll get a voucher for a free cup of Seven Stars coffee. Coats will be donated to the Boys and Girls Club of Providence. Cleaning out your closet has never felt so good. providenceonline.com

401-861-8500 • 783 Hope Street, Providence

Monday-Friday 9am-7:30pm • Saturday 9am-6pm / Sunday 10am-5pm

Have a Ball

Enjoy house made pasta, wood oven pizza and Neapolitan cuisine served in a luxurious setting with two fireplaces. Private Room Is Available For Up To 60 People Winner Editor’s Choice “Best Pasta”

245 Atwells Avenue, Providence www.trattoriazooma.com 383.2002 12

Providence Monthly | October 2012

Join RiverzEdge Arts Project in celebrating its 10th birthday by joining them for their Industrial Ball on Friday, October 12 at Le Moulin Mill, the social enterprise’s home base. The party runs from 7-10pm and will feature DIY fun and some space ca-

dets. Don’t ask, just come and see for yourself. Tickets are $50 and can be purchased online. All proceeds will go back to the cause, furthering the art careers of local youth. Call 7672100 to schedule a pre-party tour. riverzedgearts.org

Mangia Mangia Guests travel from far and wide to Federal Hill for a reason. Eat your way down the foodie-approved street without any of the traffic at the annual Taste of the Hill event on October 24 at the Johnson and Wales Culinary Arts Museum on Harborside Boulevard. From 6-9:30pm you can try fare from Hill staples along with other non-Atwells – but still delicious – neighbors. Tickets are $40 in advance or $50 at the door, benefitting the Federal Hill House. tasteofthehill.org

taste of the Hill

Barrington - Harvest Stroll -

Town Hall Saturday, October 13th 12-4pm Hayrides Pumpkin Carving Make Your Own Scarecrow Food Truck Rally

BREAKING NEWS! The best dining and parking in Providence is aCTUaLLY on the East Side!

Fall Festivities will be happening all around town at these local businesses - Ace Center Hardware - Avessa Salon - Barrington Books - Barrington Pilates - Billy’s - Brickyard Wine and Spirits - Ciao Bella Salon - Daisy Dig’ins

- Feminine Fancies - Fitness Together - Grapes and Grains - Grasmere - Hollies on the Avenue - Re/Max River’s Edge - Style Unleashed - Sweet Lorraine’s - Vienna Bakery - Webster Bank

~Pizzico Weekly Promotions~ Wednesday Ladies night! Martini specials and half price on all entrees for the Ladies! Happy Hour Monday-Friday, 4-6pM Half price on all appetizers and grilled pizza at the Bar! sunday $5 Grilled pizza at the bar all night! sunday-THursday aLL niGHT, Friday 4-6pM & saTurday 5-6pM 3 Course prix Fixe Menu for $25.99 Monday Bottle of red or white wine included when you order from the prix Fixe Menu!

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762 Hope Street, Providence 421-4114 Pizzicoristorante.com October 2012 | Providence Monthly

hope s t reet BLAZE EAST SIDE

BLUE COTTAgE RESTAURANT

THE CAmERA WERKS

776 Hope St., 277-2529

748 Hope St., 383-7307

766 Hope St., 273-5367

www.blazerestaurants.com

Serving the best breakfast to

www.thecamerawerks.com

This longtime casual neighborhood

Rhode Island. Open 7 days a week

Quality picture framing & design,

favorite serves delicious creative

7am-2pm . Also offering lunch!

laminated plaques, unique greet-

worldly fare and refreshing

Great food at great prices!

ing cards, video to DVD transfer

cocktails. Lunch Tuesday thru Satur-

service, passport photos.

day. Dinner Tuesday thru Sunday.

CHEZ PASCAL 960 Hope St., 421-4422 www.chez-pascal.com Chez Pascal is French influenced, New England grown and inspired by our local farmers. Dinner Monday-Saturday starting at 5:30pm.

FRESH PURLS

FROg AND TOAD

HOPE RETURNS

HOPE STREET PIZZA

769 Hope St., 270-8220

795 Hope St., 831-3434

746 Hope St., 453-2222.

772 Hope St., 273-5955

www.freshpurls.com Your neigh-

www.hopestreetprov.com

www.hopereturnsri.com

www.hopestreetpizza.com

borhood yarn shop. Providing

A special little neighborhood

Stop in to browse or sell your

Great pizza, grinders, salads and

quality yarns, knitting and crochet

shop with an ever-changing

gently used, high quality childrenâ&#x20AC;&#x2122;s

comfort food like fish and chips

supplies with friendly, knowledge-

selection that ranges from odd

clothing. Be sure to check out the

and lasagna in a family friendly

able service and a smile.

to incredible and features tons of

variety of locally handcrafted toys

setting. New menu includes wheat

locally-made goodness.

and gifts.

crust pizza and panini.

J. mARCEL

JUSTINA NAIL AND SPA

LULI BOUTIQUE

808 Hope St., 383-9777

742 Hope St., 272-5072

782 Hope St.,369-4332

NOT JUST SPICES/NOT JUST SNACKS

www.hopestreetprov.com

www.justinanails.com

www.luliboutique.com

836/833 Hope St., 351-6555/831-

Hundreds of new purses in stock

Brand new salon (by Rathana)

Fun. Fab. Funky. Luli Boutique

1150 Enjoy authentic Indian

now! Name brand and designer

offering pedicures, manicures,

mixes stylish clothes, artisan jew-

cuisines including biryani, kebabs,

shoes at 40-60% off retail every-

Shellac and more. Check our

elry, gifts and more. Bryn Walker,

naans and curries. Cross the

day, plus great accessories!

website www.justinanails.com.

Cut Loose, Moontide Dyers and

street to shop for the ingredients

Ayala Bar jewelry.

to make your own.

is what’s happening Explore the East Side’s most charming street

PIPPA’S PAPERS

PIZZICO RISTORANTE

RAN ZAN

SEVEN STARS BAKERY

780 Hope St., 331-0990

762 Hope St., 421-4114

1084 Hope St., 276-7574

820 Hope St., 521-2200

www.pippaspapers.com

www.pizzicoristorante.com

www.ranzan.net

www.sevenstarsbakery.com

25% off holiday photo cards

An award-winning Italian restau-

Ran Zan takes pride in bringing

Serving locally roasted coffee

(exp. 10/11/12). Custom personal

rant serving some of the best

you the colors, flavors and ambi-

along with breads and morning

stationery, wedding & party

Italian food with a wide variety

ance that are the hallmarks of

pastries, all made from scratch

invitations. Funny and serious

of wine in a rustic, yet eclectic

truly enjoyable Japanese dining.

and baked fresh daily.

greeting cards and office gear.

atmosphere.

Monogrammed gifts.

SPITZ-WEISS REALTORS

STUDIO HOP

THREAD

THREE SISTERS

785 Hope St., 272-6161

810 Hope St., 621-2262

194 Hillside Ave, Pawtucket

1074 Hope St., 273-7230

www.spitzweiss.com

www.hopestreetprov.com Studio Hop specializes in handcrafted wedding and engagement rings. They feature many local artists, fine art, fine crafts, and vintage furniture and jewelry.

475-9878

www.threesistersri.com

www.salonthread.com

removal at the East Side’s newest

Whether for morning coffee and breakfast, delicious lunch, signature homemade ice cream or evening cappuccino, Three Sisters is

threading salon.

the perfect spot any time of day.

Your friendly neighborhood real estate agency. Family owned and operated for over 50 years. Assisting buyers, sellers and renters.

Experience the ancient art of eyebrow shaping and facial hair

For more, including links to business websites, visit WINgS OVER PROVIDENCE 725 Hope St., 274-9464 www.wingsover.com Regular and boneless chicken wings, savory ribs, sandwiches and burgers. Delivery to all of Providence (until 3am Thursday-Saturday!)

providenceonline.com

The Flavors of

FALL

Seasonal Cocktails to Liven up your Fall Festivities Classic Sidecar-with Remy CointReau IngredIents (1 oz) CointreAu (1 oz) lemon juice (1 oz) rémy mArtin VSoP cognac

unusual HendRiCK’S negroni IngredIents (1 ¼ oz) HendriCK’S Gin (1 oz) lillet BlAnC (1 oz) APerol How to mix this cocktail:

How to mix this cocktail:

Pour into a cocktail shaker with ice cubes, shake well, then pour into a chilled martini glass Garnish with twist of lemon peel

StoLi Karamel appletini

Stir all ingredients in a mixing glass over ice, strain over ice and garnish with a slice of pink grapefruit or strain up into a chilled cocktail glass and garnish with a pink grapefruit

abSoLut Pumpkin martini

IngredIents (1 part) Stoli® Salted Karamel™ (1 part) apple juice

IngredIents 3 part(s) ABSolut VodKA 1/2 part(s) HirAm WAlKer Pumpkin Spice Schnapps 1 splash(es) Simple Syrup

How to mix this cocktail: Shake all ingredients with ice, strain into a chilled martini glass.

Revved up Sailor Jerry Spicy Cider IngredIents (1 1/2 oz) SAilor Jerry Spiced rum (3 oz) hot apple cider (3) freshly grated nutmeg (1) cinnamon stick (1) apple slice How to mix this cocktail:

Combine all ingredients and garnish with nutmeg, cinnamon stick and apple slice

How to mix this cocktail:

Combine all ingredients over ice and shake. Strain in to martini glass, and garnish with a cinnamon stick.

abSoLut PePPaR bloody mary IngredIents (1 part) ABSolut® PePPAr (2) dashes tabasco® Sauce dash of lemon Juice Pinch of Salt and Pepper tomato Juice How to mix this cocktail:

Pour first 5 ingredients over ice into highball glass with slat and pepper rim. Fill up with tomato juice. Stir gently and garnish with a stick of celery.

All cocktails were mixed and shot at Aspire Seasonal Kitchen

Providence Pulse CITY / MALCONTENT / SCENE IN PVD

Scare Tactics My Floridian grandparents always

This locally made horror action figure of Leslie Vernon from Behind the Mask is going to kill you in your sleep

had a thing for hitting up the area flea market circuit and sending me boxes full of elderly-approved trinkets. Each shipment contained a motley crew of socks, pencils and porcelain figures. While the tiny clowns were indeed terrifying, nothing spooked me more than an antique doll dressed in a peach lace gown; it looked just like me, down to the brown ringlet curls. I couldn’t sleep a wink with that thing staring down at

me each night, so my parents had to banish it to the basement. I wonder what my gram would’ve said if she knew. Why not give your own kids nightmares this Halloween by gifting them a locally made toy that’s sure to put my old doll to shame? DeConte Figures & Collectibles, a toy company based in the Burrillville village of Oakland, is mass-producing horror action figures. Owner Neal DeConte says, “[We make] characters you won’t see com-

continued on page 19...

Come and Enjoy Our Delicious Chinese Cuisine & Extensive Drink Menu! Cuisine

Federal Hill 220 Atwells Avenue, Providence 401.369.7040 | www.mumucuisine.com

Prepare your taste buds for mouthwatering menus this season! Enjoy special events including cooking classes, culinary walking tours, and affordable palate pleasing lodging packages. Hereâ&#x20AC;&#x2122;s a great way to experience a new restaurant or visit an old favorite, and with these prices, itâ&#x20AC;&#x2122;s easy on the wallet!

November 2-11, 2012

Choose from more than 50 restaurants offering 3-course $16 lunches and $30 dinners A Program of

GoNewportRestaurantWeek.com gonewportrestaurantweek.com 18

Providence Monthly | October 2012

Pulse |

City

continued from page 17... ing from the mainstream toy or action figure companies out there right now.” The company was conceived in October of last year and launched with a replica of Leslie Vernon from the horror movie Behind the Mask. That seven-inch action figure is available for purchase now. “We’re launching our own ‘Cinematic Heroes’ line, which will feature 10-inch collectible statues of char-

acter actors, directors, producers and special effects artists as themselves,” DeConte says. The first Cinematic Heroes figure is Kane Hodder, the actor who played Jason in four of the Friday the 13th movies. “There are plenty of other things in the works, some are pretty big,” he says. “Not too bad for a guy who’s self-taught.” decontefiguresandcollectibles.com –Erin Swanson

SHINE ON

And On the Ninth Day, They Created Music Videos

SAVING FACE

The Good, the Bad and the Ugly Providence may be well known for its historic architecture, but there’s more than meets the eye when it comes to the restoration of some of our oldest structures. Learn all about the hidden history of preservation at the 2012 Providence Symposium, Not Always Pretty: Behind the Façade of Historic Preservation in Providence, hosted by the Providence Preservation Society. This three-day series of events begins on Thursday, October 11 and is scheduled to include film screenings, cocktails, walking tours and presentations by four guest speakers. On Friday, October 12, attendees

will have the opportunity to relax and engage in discussion on topics ranging from the sustainability of restoration to the politics that make it happen, right in the midst of it all on College Hill. The series caps off on Saturday, October 13 with PPS’s annual gala at the Superman Building. Guests will enjoy dining on the 25th floor followed by dancing in the Gotham-style marble hall. Scratch the surface of Providence’s architectural beauty by exploring the intricate history behind it and taking the opportunity to find out if some of our oldest buildings will remain on the horizon. 831-7440, ppsri.org. -Devin Fahey

Come on, admit it. You’ve stood in the mirror, hairbrush in hand, belting out tunes and dreaming of starring in your own music video. Miley Cyrus ain’t got nothing on you. And neither do the guys in Nickleback. Ew. The creative minds over at Rhode Island Film Collaborative (RIFC) are heading up a grassroots art project called Rock & Reel, which may just set the stage for your fantasies to come true. They’re pairing independent filmmakers with local bands and challenging them to make narrative music videos in a span of just nine days. Co-producer Emily Olson says, “Don’t imagine a typical concert footage video – think more like

Thriller but with a lower budget.” Filmmakers are responsible for gathering actors (ahem), props and scouting locations; musicians pick appropriate tracks. On October 4, they will be randomly matched and filmmakers will be tasked with shooting narrative shorts inspired by the music. All will be shown “on the big screen” at Cinema World in Lincoln, to be voted on by audience members and a panel of judges. Besides glory, winning pairs will have a screening of their video before the bands perform in a special concert at The Met in Pawtucket. All proceeds go back to RIFC. Sign up at rockandreel.org. –Erin Swanson

October 2012 | Providence Monthly

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Providence Monthly | October 2012

Okay, I’ll admit it.

Maybe I’m a bit obsessed with live music. Conservatively guesstimating, I’ve seen 50 someodd bands perform thus far in 2012, the highlight of which was a solo set by Dallas Green, aka City and Colour, back in July at the Newport Folk Festival. Also, I may or may not be a compulsive steering wheel drummer. Sigh. I can be spotted all over New England, cruising down the highway and thrashing away as if I were on stage at the Knitting Factory. My favorite song to rock out to is “The Widow” by The Mars Volta, second only to “Trash Can” by Delta Spirit. It seemed only natural, then, for me to combine my love of live music and steering wheel drumming; I decided to sign myself up for a drum lesson. I mean, it wasn’t as if I was getting any younger. I met my instructor, Greg Varatta, at The Music Complex in Pawtucket. Greg, who plays in The Rock, has been drumming for 34 years and teaching for 27. I took one look at his calloused fingers and knew I’d be in good hands. He led me down a hall and into a soundproof room that was equipped with two drum kits, set up side-by-side. We sat. “Show me how you hold the sticks,” he said. My natural instinct was to grip

them, thumbs up. Apparently, my instinct is sorely lacking. (I should’ve known that based on my dating history alone.) Greg taught me that the tops of my hands should always face the ceiling, thumbs pointing in. Huh. I learned to use my “fulcrum,” the point between my thumb and forefinger on which the drumstick pivots. “It’s important to learn proper grip,” he said, and so I clumsily attempted to get it right. I learned the names of each drum in my kit from the hi-hat to the rise, and watched as Greg drew tiny X’s and O’s in my five-line manuscript notebook; reading drum music was worlds apart from the music I read while studying flute and clarinet. He promised that before long I’d be cruising through the rudiments and knocking out drum fills like a pro. People have asked if I aspire to be in a band one day. The short answer is no. I just want to be able to jam with my musical friends who often come to the house. I’d also love to teach my future children to play one day and maybe even “impress” them a little. Oh yeah, kids – your mama has still got it! I can picture their eyes rolling already. I think I may also take up the accordion for good measure. Music Complex, 66 Montgomery Street, Pawtucket. 300-1114, themusiccomplexri.com. -Erin Swanson

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by John Taraborelli

The Flavor of Providence

Our city should aspire to the upper echelon of dining “What do you do that no one else does?” Food writer/TV personality Anthony Bourdain spoke at Johnson & Wales a couple years back, and that was his response when an eager young culinary student asked if and when he would be taping an episode of his foodie travelogue, No Reservations, in Providence. She had no good answer, and he dismissed her with a simple, “Maybe in season 14.” Season 9, which is to be the final installment, is airing now. Still no episode in Providence. It was a fair point on Bourdain’s part. This issue’s centerpiece is our annual look at the local food scene, and this year, instead of telling you what we think of it, we’re letting chefs tell you, in their own words. This is because we thought you would be interested in what they have to say, but also because we’re interested too. We want to know where and what they like to eat and, perhaps more importantly, we want their perspective on the state of food and dining in Providence. We’re hoping that they can start to formulate an answer to Mr. Bourdain’s question. It’s not as if we need to invent some radically new kind of dining in order to be worthy of a TV show – other food shows, including Diners, Drive-ins and Dives and Man v. Food, have visited – but rather, if Providence is truly going to fulfill its potential as a national dining destination, we need to start to construct our own narrative. New Orleans has its Cajun and Creole cuisines. Memphis is a BBQ town. Chicago has established itself as one of America’s most forward-thinking food cities. Portland, Oregon, one of Providence’s closest analogues, has made a name for itself as a farm-to-table Mecca. So what do we do that no one else does? Providence, as a dining destination, is currently in that odd position of being both underrated and overrated at the same time. Sure, we get some national accolades – we routinely rank near the top of the dining categories in Travel + Leisure magazine’s annual

“America’s Favorite Cities” poll – but too much of our culinary identity is built on the red sauce glory days of Federal Hill. While that neighborhood’s iconic status is more than justified, we can’t simply rest on it as our sole claim to fame – not if we want to keep pace with food cities like Boston, Portland, Oregon and even, God help us, Portland, Maine. On the other hand, we have the restaurants that represent Providence’s potential. This work was begun by some of the pre-Renaissance eateries that have since become local institutions – think Pot Au Feu, Rue De L’Espoir, Café Nuovo, Hemenway’s – but it’s being carried on by a new generation of food-forward chefs like Derek Wagner of Nicks on Broadway, Ben Sukle of The Dorrance, Beau Vestal of New Rivers, Nemo Bolin of Cook & Brown and, of course, The Matts: Jennings (La Laiterie), Gennuso (Chez Pascal) and Varga (Gracie’s). They form a solid core, but we need to build on that and expand it if we’re going to keep the national food media knocking at our door. Why is this important? As they say in presidential elections, “It’s the economy, stupid.” Hospitality and tourism are pillars of our local economy. People want to visit, and even move to, cities with thriving, exciting dining scenes, because a city with great food almost always has much more to offer than just that. Many, if not most, of the elements for greater success are already here. We need to continue to build on them. Diners should demand more of the restaurants – enough with the endless iterations of the same damn calamari and pasta dishes – and the chefs, in turn, should ask a little more of the customers. Challenge us a little. Give us something a little different, a little more ambitious than we might otherwise go for if left to our own devices. But most of all, we need to learn to tell our own story, to be able to offer a clear, cohesive narrative about what makes Providence uniquely delicious. Then maybe we can convince Mr. Bourdain to keep going until season 14.

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October 2012 | Providence Monthly

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Three people with unique insights into city violence: Kobi Dennis of Project Night Vision, The Nonviolence Institute’s Teny Gross and Providence Public Safety Commissioner Steve Pare.

Bullet Points

Putting the recent wave of city violence in perspective By John Taraborelli We all heard the stories over the past several months. Amid the talk of record-setting heat, the 38 Studios meltdown and the Cicilline-Gemma spat, there was blood spattered across the Providence Journal all summer long. A troubling spike in local violence made headlines as the number of homicides in 2012 climbed to 14 by the end of August (compared to six at the same time last year). The centerpiece of the horror was a brutal triple homicide perpetrated by two juveniles during a robbery attempt. What was happening? Why was our typically quiet city caught in a thrall of violence? Were the streets safe anymore? Were these isolated incidents or part of a larger pattern? The answer to that last question is yes, on both counts. While spate of summertime homicides indeed represented an unusual cluster of violence, it also didn’t take us too far beyond the norm, statistically speaking. Over a 22-year-period, Providence’s murder rate peaked in the 30s and bottomed out at 11, maintaining an average of about 16 homicides a year. “To me it’s a horror,” stresses Teny Gross, Executive Director of the Institute for the Study and Practice of Nonviolence (or, more commonly, just the Nonviolence Institute). “We’ve had years like that, but not in such a short clip.” Meanwhile, Providence Public Safety 28

Providence Monthly | October 2012

Commissioner Steven Pare prefers to look at violent crime as a whole: other types of violent crime like robberies and aggressive assaults are down for 2012. While he recognizes the unique horror and damage caused by homicide, he maintains, “My position is that violent crime is not on the rise.” That’s not to say he’s downplaying the impact of this violence. Rather, he’s keeping it in the larger perspective of everyday urban reality. Kobi Dennis, the founder of Project Night Vision (PNV),

so much attention. For instance, the fatal August 26 shooting at Monet, a Harris Avenue nightclub, was perpetrated by Massachusetts residents against Massachusetts residents. These types of random incidents involving outsiders, while still tragic, aren’t as troubling for organizations like Gross’ because their aftereffects don’t ripple out into our community the way homegrown violence does. Still, he calls nightclubs the “most predictable and preventable source of violence.”

I wish America would really realize it needs to invest in violence prevention. - Teny Gross a nighttime intramural sports program for urban youth, takes a similar line. “This summer’s violence is no different from many summers of my past growing up in Providence,” he says. The Nonviolence Institute’s Gross also points to the rather isolated nature of some of the violence that attracted

One thing all three men agree on is that it’s not a handful of disturbing but otherwise statistically anomalous murders we need to worry about – it’s the long-term cycle of violence and poverty in which our neighbors live every day. Pare knows that a period of increased violence cannot be traced back to a

single catalyst or set of circumstances. “If we had a complete understanding of what drives crime, we’d be out of business because we could eliminate it,” he says. He sees many factors contributing to the overall level of violence in a community, including economic conditions, education and job opportunities (or lack thereof), population density, substance abuse and mental health. Both Dennis and Gross are willing to go further, pointing to what they perceive as a lack of investment in our at-risk youth that is now paying its dividends. “My personal take on the increased violence stems from cuts in youth programs,” Dennis explains. Gross seconds that notion, calling the diminished number of police officers and Nonviolence Institute street workers “a gift of the Republicans controlling the House.” Budget cuts at the federal level have resulted in a drastic scaling back of services by local organizations like the Institute and Rhode Islanders Sponsoring Education, which provides mentors to children of incarcerated parents. These nonprofits, along with others like Children’s Friend, which co-organized a June peace rally with PNV, are at the frontlines of inner city violence every day, and when they’re forced to do more with less, the results can often wind up on the evening news. “The violence that we accept in our

American cities is costing us all our other investments in early childhood, in education and, of course, in law enforcement and jails,” Gross warns. “I wish America would really realize it needs to invest in violence prevention. At the moment we’re investing very little.” Another point on which Pare, Gross and Dennis all agree is that the relationship between the Providence Police Department (PPD) and the communities it serves is another vital factor in preventing and reacting to violence. Trust and legitimacy are crucial: in short, if people don’t feel that the police can and will help them, they may shy away from providing valuable information and cooperation to solve crimes, or worse, take justice into their own hands, furthering the cycle of violence. This is an area in which Providence has been better than average. “Local and state law enforcement have been instrumental in helping to improve the quality of life for the youth,” says Dennis. “Providence Police have helped to increase positive relations between the teens who would normally rebel from efforts involving law enforcement.” Gross too sees the PPD’s community policing approach as an ameliorating factor; when we spoke, he had just completed a trip to cities like Oakland and Los Angeles. “Relationships between inner city communities and police departments all over the country are very difficult,” he cautions, but admits that Providence Police are “at the better end of the spectrum.” Still, Pare says that continued co-

operation is needed to make law enforcement more effective at curbing crime in our inner city neighborhoods, and there needs to be more trust on both sides. “I believe the community is becoming more engaged with being a part of the solution,” he says. “Without the community’s help and cooperation, we couldn’t do what we’re charged to do. There are witnesses. There are people who have knowledge about all these crimes. We can solve all these problems if people are willing to cooperate.” So what really happened in Providence this summer? Why was there such a gruesome outburst of homicides? The answer is that we’ll never know and even if we could it wouldn’t solve the problem. As long as generations of inner city youth are stuck in a cycle of poverty, feeling unsafe in their own neighborhoods, deprived of sustainable opportunities to better themselves through education or employment, raised in dysfunctional homes, and surrounded by the temptations of drugs and gang life, there will be violence in our cities. There will be ebbs and flows, sudden spikes and prolonged periods of relative quiet, but the threat will always be there. The kind of violence that makes splashy headlines is not what we should fear, but rather the continued existence of what Gross calls “combat zones” right here in our own city. We continue to invest little in these underserved communities at our own peril. Sooner or later the bill will come due – and too often it will have to be paid in blood.

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Institute for the Study and Practice of Nonviolence Directly teaches the principles and practices of nonviolence to students, police officers, inmates, and community members. Annually trains new trainers to work in schools and other settings. 265 Oxford St. 785-2320; nonviolenceinstitute.org Providence Police Gun Tip Line Offers anonymity and cash rewards up to $1,000 to people who provide information that leads to the acquisition of an illegal, functional firearm. Call 1-855-776-7100 or text “PPDTIP” to CRIMES (274637).

Project Night Vision A nighttime intramural sports and activities program for inner city youth. Various community centers around the city. Email projectnightvision@ yahoo.com for more information. RISE (Rhode Islanders Sponsoring Education) Provides mentorship and scholarships to children of incarcerated parents. 143 Prairie Ave. 421-2010; riseonline.org Children’s Friend A leading provider of child welfare, family support, mental health, and youth development services. 153 Summer St. 276-4300; cfsri.org

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October 2012 | Providence Monthly

Chef’s ChoiCe Dishing on good taste and the local food scene with the chefs of some of Providence’s hottest new eateries Written by: John Taraborelli & Julie Tremaine • Photography by: Melissa Stimpson

Joe Meneguzzo ( Rocket Fine StReet FooD ) Joe Meneguzzo rolled into town earlier this year with Rocket Fine Street Food, a food truck he runs along with his wife, Patricia Natter. Before launching Rocket in 2010, he “spent the majority of my professional life ably, yet miserably, managing printing companies, all the while cooking, cooking, cooking.” The truck spent its first years in Connecticut, before news of Providence’s thriving food truck scene brought them here seeking greener pastures. When they announced their departure from Torrington in late January, it made the local newspaper. The move eastward was a bit of a homecoming for Meneguzzo, a 1988 graduate of Providence College. They’ve since become a staple on College Hill and at farmer’s markets throughout the city. “The Rocket is all about the joy that comes from kitchens,” he explains. “It’s about caring for our friends and neighbors, supporting the local economy, and having fun.” That philosophy is reflected in the menu, which offers creative takes on comfort food classics, with careful attention to quality, and whenever possible local ingredients. The offerings change almost daily, but staples include sliders with their signature Rocket Sauce (a spicy, sriracha mayo) and “Mom’s Baked Mac ‘n Cheese” with Vermont cheddar. Follow them @rockettruck on Twitter for locations and menus.

ou’re at the farmer’s market, planning to cook something for yourself. What are you looking to buy, and what are you going to do with it? I’m looking for the freshest, most beautiful greens, like kale or mustard. Sautéed with olive oil, garlic, a pinch of red pepper and sea salt, they’ll be set beside a seared ribeye and mashed potatoes with parmigiano on a white plate – always a white plate. I want to give credit to Market Mobile, the farm-to-biz program of Farm Fresh RI. In 2011, they facilitated the sale of over one million dollars worth of locally grown food. That is just incredible and the goals they have set for themselves are not only noble, but, frankly, necessary. They are visionaries anticipating the needs of a world to come.

Is there a dish that you’d love to serve on the truck but just haven’t done it yet? Risotto. A perfect risotto is the outcome of experienced technique, glorious ingredients, patience and devotion. The truck and the environment we find ourselves in most frequently just don’t lend themselves to dishes that require such intense and lengthy preparation. Not that I haven’t tried – and I still fantasize about cups of steaming risotto passed through the Rocket window. You’re cooking a romantic meal at home for your wife. What’s on the menu? Oysters on the half-shell, a salad of bitter greens, a nice bottle of red wine, homemade pasta and chocolate soufflé. Vin Santo to end. What’s one type of restaurant that Providence currently lacks, but you believe would do well here if some-

one opened it? You’re asking someone who wishes there was a television network devoted to butchery. I would love to sit in a rustic, brick, formerly industrial space with a completely open kitchen at center stage where sides of beef are being visibly and artfully carved into steaks, chops and roasts which are then prepared on iron grates set over hardwood fires. I hope to die in such a place. You have the chance to select one ingredient and ban every other chef in Rhode Island from using it, so that you’re the only one serving it. What is it and why? Chili peppers. The flavors that can be conjured from chilis are voodoo – part magic, part improvisation. No other ingredient impacts your senses in quite the same way. A great dish with chilis is going to tease you, make you sweat and maybe scare you a little. This all happens while a warm,

broad, uncontrollable smile forms upon your face. What do you think of the state of Providence’s food scene? Providence is the most exciting city I have lived in, culinarily speaking. Travel + Leisure magazine recently ranked it the number three city for foodies in the United States, behind only New Orleans and San Francisco. That’s company I’d like to keep! I’m very proud to be part of the restaurant scene here and there is great camaraderie that strengthens and deepens the commitment that we all feel. Where would you like to see it go? One should always look to the future as demanding the experience and rigors of risk. I hope more chefs, as deranged as they may be, take the plunge and open the truck, cart or restaurant of their dreams. We’ll all be richer.

October 2012 | Providence Monthly

Antonio Franco ( the GRanDe ) “I love to eat,

which makes me love to cook,” says Antonio Franco of Federal Hill’s new hotspot The Grande. Born and bred in Providence, Franco has been through the ranks of the local dining scene: his first job was as a dishwasher for Paul Jalaf at Mezza in North Providence, where he worked his way up to chef. Before writing the sophisticated, French-inspired menu for The Grande, which opened this summer, Franco was chef at Pane e Vino. “You have to have pride in your food in order to appreciate it,” Franco says. “I will not put out a product with my name on it if I wouldn’t eat it myself; good quality ingredients equal good quality food.” For the new restaurant on increasinglyeclectic Atwells Avenue, he explains, “The idea was to make a menu with familiar ingredients so we wouldn’t intimidate the customer and also make it affordable. With the economy the way it is, we could all use a little value. We try to use local and seasonal when available and give back to our community.” 224 Atwells Avenue. 432-7676, thegranderi.com

t’s late, you’ve just left your restaurant for the night, and you’re hungry. Where are you going and what are you eating? Lili Marlene’s, for a shrimp po’ boy sandwich and fries. Wash it back with Brooklyn Lager. Glorious. What if you’ve invited some friends back to your place instead? What’s on the menu? Most likely some kind of hash and poached eggs with whatever half-eaten takeout I have in the fridge. Fridge pillaging gets pretty interesting. What are three ingredients you absolutely can’t live without in either your home or restaurant kitchen? Extra virgin olive oil, kosher salt, sriracha.

Providence Monthly | October 2012

What do you think of the state of the Providence dining scene right now? I think Providence has come a long way. For years, all we had was Federal Hill and a few decent places scattered around the city. Now there are some amazing new restaurants and even better chefs. The farm to table aspect has really moved forward in the past few years as well, giving chefs outstanding locally sourced products to work with. I would love to see the dining scene move towards more modern restaurants. We have extremely talented chefs in this state - give them a try! How many times can you really eat veal parm? What’s one national food trend you would like to see more of in Providence? I would love to see more new/modern

Italian. The classic American Italian is just getting abused. We need more fresh pasta, house-cured salume, scratch kitchens. What ingredient do you wish was yours only? Bacon! Beautiful house cured bacon, and with bacon comes bacon fat – two of the best things you can ever taste. If you could pick one clichéd, trendy food that you find on too many restaurant menus and permanently retire it, what would it be? That’s a tough one to decide. I don’t think it’s the ingredients I want to retire, I think it’s more the way certain restaurants use them. Food is always evolving and changing, so trendy now could become amazing in the future. That said, I’d like to ban veal scalop-

pini of any creation. Pounding and smashing veal until it’s non-existent, and then pan frying it until it looks like an old potato chip, followed by boiling it in wine… Not a fan. It’s one of your precious few days off, and you’re hungry. Are you cooking at home or going out to eat? Either way, what’s on the menu? Definitely going out. For breakfast: Nicks on Broadway for steak and eggs, side of hollandaise. Lunch: Flan y Ajo for jamon iberico and smoked salmon with goat cheese and honey; or El Rancho Grande for tacos or torta Oaxaqueña. Dinner: New Rivers for bone marrow or anything with local mushrooms; Chez Pascal for terrine, charcuterie, and sausage; Centro in the Westin for pasta or sweetbreads.

James Mark ( noRth ) James Mark (above, center) recently opened north with partners Tim Shulga

WEB-ONLY BONUS Read James Mark’s firsthand account of his journey “from washing dishes to slinging on a line to developing desserts for Michelin-starred restaurants to culturing sourdough starters and butchering whole animals.”

verybody knows cooks don’t get to eat at normal hours like the rest of us. Where are you eating late night? Olneyville NY System. I try to not go that much anymore, but it’s really delicious/terrible. Two all the way, a cheeseburger deluxe and a mousetrap [restaurant shorthand for grilled cheese] is my standard order. The 3am line is amazing. It is the great equalizer of this city. Hood rats, club kids, guidos, cool kids, dirt punks, cooks and clean cut dudes all end up here – never too many fights, never anyone sober. The System is a wonderful/terrible Providence icon. Bonus points if you leave your wrappers in a friend’s car or house. The smell never gets out. Name a dish or recipe from a restaurant other than your own that you

wish was yours. Ben Sukle’s [of The Dorrance] soft shell crab dish is amazing. The roasted crab broth blew my mind the first time I had it. He did a charred asparagus broth once – charring the tough stems really hard then putting them through the juicer. Brilliant. If you could pick one food trend and end it, what would it be and why? There are plenty, but if I had to pick one it would have to be this farm-to-table circle jerk. We don’t need to list every single farm that every component comes from on a menu. People should train their staff to know where these ingredients come from, and by all means we should be purchasing our product from our neighbors. But by this point it should be a given that we are all sourcing locally. “Slow poached Bumblef-k farms hen egg with Hill of the Farm house-made bacon, Lincoln Woods foraged chicken of the woods mushrooms,

and John Chester (above, left and right), where they’re all cooks – please, don’t call them chefs. “Chefs are a bummer,” he explains. “We use it as an insult. ‘Your butter is getting a little dark there, chef.’” They bring that sort of no-fuss attitude to the tiny space formerly occupied by Ama’s in the West Side’s Luongo Square. Mark, a Johnson & Wales alum, once worked at David Chang’s Michelin-starred Momofuku Ko in New York City, and north will very much be in that model of what he refers to as “chef’s counters” or “food bars” – small, casual restaurants that offer high-end, ambitious food without the fine dining stuffiness. The menu is a fusion of influences. “We love New England food,” explains Mark, adding, “Some of our best friends in Providence are Guatemalan; we are completely enamored with their culture and food. The flavors that can be found in the Cambodian restaurants and markets of this city have also astounded our palates; we have no choice but to try to replicate them… Our only rule is that it has to be f---ing delicious.” The three cooks previously worked together at Thee Red Fez, where they did things like put crumbled cheese balls and kimchi on hot dogs until the wee hours of the morning. 3 Luongo Sq. foodbynorth.com

and Singing Brothers Farm ricotta salata” makes me want to tear my eyes out. You’re in an elevator with the producers of a food/travel show and you have one chance to convince them to do an episode on Providence. What’s your 30-second pitch? The immigration story of Providence is incredible – from the Italian, Irish and Portuguese populations of the past to the Cambodian, Guatemalan, Dominican and Korean populations today. Seeing how their food and cultures evolve and change when thrust into an area with strong New England traditions is really amazing, and I’m sure it would make compelling television. What do you think of the state of the Providence dining scene right now? How far has it come in the last 5-10 years? The state of Providence’s dining scene is a complicated question. It is better

than it has ever been. The major change is the product quality. Five years ago no one except maybe Matt Gennuso [Chez Pascal] was breaking down pigs on a regular basis; now Nicks on Broadway and others are breaking down whole pigs every two weeks! There were no serious farmer’s markets five years ago; now we have the Farm Fresh system, which freakin’ delivers to your door! The connections that have been forged between restaurants and farmers/fishermen are amazing. There have been some really exciting places cropping up – Flan y Ajo and the Dorrance kill it. I had an awesome sandwich at Dok’s Deli the other day. (Plus, they have a Roadhouse sandwich – “Pain don’t hurt.”) It’s exciting to see young dudes coming up, and I’m hoping that they and the more established restaurants in the city keep pushing themselves to find our own distinctive voices. We certainly will be at north.

October 2012 | Providence Monthly

Paul Jalaf ( Vanity ) Paul Jalaf is a chef and restaurateur who has been in and out of Rhode Island for years. He first arrived from Connecticut to attend Johnson & Wales in the early ‘90s – “before the Renaissance and the hip restaurant scene you see today.” He eventually left Providence to work in Boston and New York City, before returning to open two restaurants, Mezza and Encore. He now runs the kitchen at Vanity, a vintage-themed supper club and nightlife spot, where he describes the menu as “blending contemporary American cuisine with timeless global classics.” The well-traveled chef was born in Lebanon, and still cites his mother’s kitchen as “the only place to give me total satisfaction and nostalgia,” adding, “Now, she is one of my favorite chefs.” By his own admission, if you were to look in his refrigerator right now you would probably find only water, hot sauce, mayo and tequila. 566 South Main Street. 649-4667, vanityri.com

ou’ve just closed up shop. Dinner service was a wreck and the kitchen was in the weeds all night. You need a drink. Where are you going and what are you drinking? Wow… You must have come in for dinner a few weeks ago. (laughs) Since I live on the Hill I usually start off at Blush; they make a great drink and Chris, the owner, has probably one of the best wine selections by the glass. Then I head over to The Grande to sip a little French bubbly with my good friend Chef Tino. I usually end the night back at Vanity where the party is always wild and fun and Justin, my bar manager, makes me something super strong using Hendricks Gin and whatever fresh squeezed mixer he has concocted. What’s one type of restaurant you would like to see in Providence that

Providence Monthly | October 2012

we don’t have yet? I believe an Italian/Asian fusion concept. From the 1900s until today, Italian and Chinese are the most popular types of cuisine in the US. I haven’t seen or heard of a restaurant that combines both ingredients and cooking techniques: Italian pasta/Asian noodles; stir fried rice/risotto; sushi/ crudo; pizza/Asian style pancakes; wood grill/hibachi; eggrolls/cannelloni – you see where I’m going with this. How about some food trends you’d like to see more of here? I’d like to see more food allergyconscious menu items, sustainable seafood, whole grain items in kids’ meals, cuts of meat like offal, farmbranded items, food trucks, artisan spirits, house-made ice cream, nutrition as a culinary theme, non-traditional fish, fruit and vegetable side items for kids, children’s mini-meals (i.e. smaller versions of adult menu

items) and culinary cocktails. What’s one that you would like to see just go away? We have so many great restaurants in Rhode Island, but can we please stop opening more red sauce joints? And I am a strong believer in banning national chain restaurants who are buying up key locations and serving crap to the masses for $9.99. Name a dish or recipe from a restaurant other than your own that makes you say, Damn, I wish I thought of that. I was in San Francisco at Michael Mina’s place and had dayboat halibut poached in ocean water and served in an aromatic sake broth. The fish is cooked sous vide in a mix of ocean water and butter. Interestingly, the ocean water not only imparts the fish with a subtle saltiness, but it also keeps it fresh for up to two days (and unlike other brines, it won’t cure the

meat). Now that’s a dish that made me say, Damn. What do you think of the Providence dining scene’s development over the last decade? I think we have a good dining scene, but it is still somewhat stagnant with some of the old school style places that serve massive portions of sloppy food. But within the last 5-10 years, many new types of chef-driven restaurants have popped up that are starting to make a dent in how real food should be cooked and served. We need to keep educating our consumers and getting them to try new things. Are we on the same level of trendy and ethnic concepts as Boston, NYC, Chicago or San Francisco? Not yet, but perfection takes time and we have some real talented chefs, restaurateurs and farmers that are putting us on the map. I think in the next five-plus years Providence will be one of the country’s top food and restaurant destinations.

Nick Aree & Nookky Lim ( Lim’S Fine thai anD SuShi ) The Lim family had started Thai restaurants in Boston and Franklin, Massachusetts before opening Tong D, an instant hit in Barrington, in 2009. When the opening crush of guests settled into more steady business, they set their sights on a location in Wayland Square, which opened as Lim’s Fine Thai and Sushi early this year. Nick Aree (left), the Thai chef, was born in Thailand and learned to cook his family’s recipes there. Nookky Lim (above), the sushi chef, learned to cook at the family restaurant in Thailand before emigrating in 2007. He studied with a Japanese sushi master at Haruki before rejoining the family business. It seems that the culinary family has a recipe for success: Lim’s is opening their expanded dining room later this month. 18 South Angell Street. 383-8830.

hat do you think of the state of the Providence dining scene right now? Where would you like to see it go? Nookki: The restaurant business in Providence is growing up. Right now it’s about unique, casual, cozy places. In the next five years, I think consumer choice is going to be a big part. They’re demanding flexibility on menus; they want to be able to pick whatever they want and how they want it. We have to open that up and be flexible.

in this town: we have the best Italian here, we have the best fusion. But when we want Chinese, we go to Boston. That’s why we love to eat what we cook here. Nookki: Laotian. Thai food and Laotian food are pretty similar.

What do we lack? Nick: Rhode Island doesn’t have good Asian restaurants compared to Boston and New York. We need better Chinese food. I’ve tried every cuisine

You have the chance to declare a monopoly on one dish or ingredient. What is it and why? Nookky: Tuna Togarachi. Nowhere else has it. It’s fresh tuna, soy sauce, sesame

Name one Providence area restaurant (other than your own) that you believe should be getting some national recognition, but hasn’t yet. Why? Nookki: I like Sun and Moon in East Providence. It’s got a homemade style and the taste is great. Nick: We love Sun and Moon. It’s is some of the best Korean around.

oil, togarachi and sesame seeds. Nick: It’s different for us. Thai cuisine is like Italian – every family has a different recipe. Every pad thai is different. You can’t tell what’s authentic and what’s not – it’s just to that restaurant’s taste. We’re probably the only restaurant here serving real Thai Basil. It’s hard to serve because it’s only good for a day or two. Our menu is not that big, so our turnover in the kitchen is pretty quick. We can have it fresh to serve to people. Bird’s Eye Chili is a tiny, spicy pepper that we eat in Thailand. On its own, it’s way too spicy for Americans, but we want them to be able to taste what we eat. It’s late night, you’ve invited some friends/colleagues back to your place and everybody’s hungry. What’s on the menu?

Nick: A Thai omelette. We don’t use cheese in Thai cooking. It looks like a pancake, but it’s egg filled with ground meat and vegetables. It’s good with chili sauce. Nookki: Sashimi. It’s healthy and it’s perfect for late night. What are three ingredients you absolutely can’t live without in either your home or restaurant kitchen? Nick: Herbs are the main ingredient in Thai cooking: ginger, garlic, basil, lemongrass, cilantro. Nookki: Soy sauce, vinegar and salt. Name a dish or recipe from a restaurant other than your own that you wish you had throught of first. Nookki: Bibimbum. It’s Korean. It comes with meat, mixed vegetables, rice and spicy sauce. It’s quick, it’s good and it’s a good value.

October 2012 | Providence Monthly

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City Style

AT HOME / SHOP TALK / THE LOOK / BEAUTY / GET FIT

About the Homeowners

Corey Grayhorse, a photographer for Providence Monthly, Providence Pin-Up and her own Corey Grayhorse studio, has a thing for collecting unlikely treasures. Originally from Los Angeles, she lives with her husband Eric Pupecki and their daughter Cailee in Cranston.

Photography: Corey Grayhorse

Welcome to the Dollhouse 1. I’ve been collecting antiques for a long time. Just toys, little tchotchkes – it’s one of my favorite pastimes. I have this obsession for anything that’s brightly colored, fun, interesting. This cabinet is full of colorful dishes I’ve collected over the years, and a lot of my Dia de los Muertos and lucha libre figurines. With the dining room, I wanted to have one room that was all me. It helps keep me inspired. 2. I made this rainbow hair for a photo shoot. I was inspired by the designer Jeremy Scott, who had a dress made of rainbow hair in his Spring 2012 collec-

tion. I like the way the light illuminates the colors. Bright colors just draw me. 3. The Laurel and Hardy heads were a birthday gift from a good friend, because she knows I’m obsessed with any kind of characters. 4. I started to collect these masks for photo shoots. I just think they’re interesting. I really like them. 5. This was an oak table, but I painted it. Nothing is really new in this room. Either it’s vintage, or I found it and refinished it. The table on the right, Eric made. It was a sewing machine that he took apart and made into a table.

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Providence Monthly | October 2012

S ar a Z arel la P hotogr aphy

City Style |

The Look

by Samantha Gaus

Spend Your Day in Splendor

Dan Riti

Computer Engineer and Club DJ Tell me about yourself. By day I’m a computer engineer working on real-time control systems and by night I’m a club DJ in the Providence area. In my free time I love to socialize with friends, explore new restaurants, work on nerdy software projects and hang out in Fox Point (my neighborhood).

You should never look like you’re trying too hard to be fashionable. Tell me about this look. The pullover sweater is one of my favorite things to wear once the weather gets cold. I also like to wear a lot of earth tones in the fall. I love that this look is put together and neat from the waist up and extremely casual from the waist down. It’s a good example of the two different “hats” I wear in life and I would consider it very me. How would you describe your personal style? I like to wear clothes that fit: not too tight, but not too loose. I wear a lot of t-shirts and really strive to find unique shirts that fit my personality. When it comes to shoes, I’m extremely picky. If they’re sneakers, they have to be high tops. I like to buy shoes that aren’t easily recognizable (no logos). It’s always funny to catch dudes looking at your shoes trying to figure out what brand they are.

Photography: Corey Grayhorse

What is the major difference between what you wear day-to-day and what you wear when you DJ? For work, I’m required to wear business casual attire, so I’m in slacks and pullover polos. I enjoy dressing up, but I’d rather do it on my own terms. When I DJ, I wear outfits that are comfortable and fun – no one likes a boring DJ! Also, they’ve got to be breathable because it gets hot. Sometimes I’ll dress up jeans with a button up and a skinny tie, while other times I’ll just rock a t-shirt. What style trends are you seeing in the Providence club scene that you love? I wouldn’t say these trends are limited to the Providence club scene, but I’m definitely a big fan of skinny colored jeans. I’ve been seeing a lot of people wearing them (mostly ladies, but some guys) and I think they are fun. This includes ombre colored jeans as well: very cool. Any trends you hate? It seems like ugly, gaudy shirts are getting pretty popular: think black and orange button up, made out of silk with a repeating eyeball pattern. I can dig some of those shirts, but most really push the limit and I’d have to pass. What is your favorite hangout in Fox Point? Cafe Zog for a quick bite and chai (and bringing my laptop to do some work). For outdoors, it obviously has to be India Point Park. For music, Olympic Records.

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October 2012 | Providence Monthly

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City Style |

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Although they were quite popular at the time, I wasn’t one to attend raves back when I was in college. I was actually more apt to head to the gym on a Friday night than dance to loud music in a dark room lit by glow sticks. (I, unsurprisingly, usually had my pick of the treadmills.) The idea that one could combine fitness and raving never occurred to me, but as I recently learned at my first Yoga Rave, blending the two actually makes for a fun Friday night. The ladies of Providence’s Lululemon Athletica hosted the Yoga Rave. This was my first indication that it would be one rocking workout, as they frequently bring their spirit and style to local fitness events. It took place on the outdoor lawn of The Steel Yard, an arts and cultural organization in the city’s Industrial District. Local yoga legend Debbie Valois, whom I’d heard other yogis - ahem - rave about, would be teaching the class, and I was looking forward to seeing what she had in store. We were encouraged to break out our neon, so I put on a bright pink Lululemon top with my yoga pants and hoped I was Yoga Rave-acceptable. Since I was among the first to arrive, I set down my mat and watched my fellow ravers come in. Some people had gone all out, donning glow stick necklaces and bracelets, and I wished I had done the same. About 75 people filed in, and while the large number

in attendance surprised me at first (where was this Friday night workout crew when I was in college?), as soon as Debbie arrived, I understood why the space was packed. Dressed in a neon top and purple leggings, her long blonde hair dip dyed pink, Debbie’s energy was contagious. This was a rave, after all, so she kept music bouncing from the speakers as she led us through a series of Vinyasa flow yoga poses. I loved the variety of the yogis in the group: men and women of all ages and levels, from basic to intermediate to how-does-she-

twist-herself-like-that advanced. I remembered why I used to love those Friday evening workouts in college – flowing from pose to pose cleared my head of the busyness of the week and got me in the right mindset for the weekend ahead. We ended in shavasana as the sun was setting, and I lay there with my eyes closed, soothed by the sounds of the city around us. It hadn’t been a crazy, hours-long dance party, but I had raved. It was an experience I’d like to have again – but next time I’m not forgetting my glow sticks. lululemon. com/providence/providence

208 Governor Street). Bring a $20 (or more) donation to class and all proceeds will go directly to BCRF. Contact Core for specific class times and locations, as some require advance sign-up due to space availability. 273CORE, corefitprov.com. With its new, larger location on North Main Street, Rhode Runner has a community room in which they

host exercise classes for the public. The newest offering is Bootcamp each Saturday morning at 8am. The class is run by the folks at Providence Bootcamp and the cost is $10. Space is limited, so reserve a spot ahead of time by contacting Rhode Runnner by phone 831-6346 or email staff@rhoderunner.net. 657 North Main Street. rhoderunner.net.

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Providence Monthly | October 2012

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Illustration: Karli Hendrickson

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October 2012 | Providence Monthly

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Providence Monthly | October 2012

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City Style |

Shop Talk

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As a student-centric of in a hip suit – chatting with a felCome strip CheCk out our seleCtion of: pavement, it seems only fitting that low• musician who had come in to Boards • Paddles • Balance Boards Longboards • Apparel • Accessories there should be a plethora of pizza purchase some records. I was immedishops, watering holes and record stores ately impressed by how tidy the store on Thayer. While there are indeed a vari- was. “Moving here really forced us to ety of spots to fill your pie hole and whet get organized,” Jen says, “It really reyour whistle, the selection of vinyl has energized us too.” been sorely and noticeably lacking as of What Cheer has been restructured late. How can any respectable college so that its large record selection is in student eat a slice of pepperoni without the forefront of the business. Albums the accompaniment of Edward Sharpe are easy to peruse, and organized by and the Magnetic Zeros? And clearly, a genre. “We love to promote local bands PBR cannot be rightly consumed within too,” Chris says, “and hope to get a listhe absence of turntable sound. tening station put in soon so people Chris Daltry, owner of What Cheer can come in and discover new favorAntiques and singer/guitarist for the ites.” Jen adds that it’s exciting to meet ‘Mericans, knows vinyl. In fact, he’s a whole new customer base now that the force behind the wildly popular they’re more accessible to those who Providence Rock and Roll Yard Sale, work, visit and live at Brown. which has taken place in locations inA variety of antiques and collectcluding Hope Artiste Village, Grant’s ibles are still available, meticulously Block and Luongo Square. Chris re- grouped together by type. Drawers members a time when Thayer Street upon neatly-labeled drawers hold evwas host to several record stores. erything from black and white pho“Back in the day, there were probably tos to doll parts; apothecary cabifive places to buy records,” he says. nets house military memorabilia, play Lately, there’s been nothing. money and religious trinkets, from roUntil now, that is. Chris and his wife sary beads to prayer books. The store Jennifer have recently moved their stocks a wide array of vintage jewelry, popular antiques and record store clothing, shoes and hats as well. from a cramped basement in Wayland Chris and Jen often go on rogue Square to an airy, sun-filled space on buying trips at which they can fill College Hill. It’s located upstairs at the up a whole van in one outing. Luckcorner of Thayer and Angell, easy to ily, they fill it with treasures, not junk. find via sidewalk signage. As I entered Pop in and say hi – they’re some of the new L-shaped store, I spotted Jen the friendliest shop owners in town. behind the register and Chris – decked 180 Angell Street. 861-4244.

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October 2012 | Providence Monthly

City Style |

Beauty

by Jeanette St.Pierre

Lash Out

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Providence Monthly | October 2012

I love makeup. I have since junior high. Back then I rocked blue eyeliner and frosty pink lipstick, and didn’t spend more than 99 cents on either. Today, my makeup bag has more designer names than my closet will ever have. Dior, Chanel and Laura Mercier are among the department store brands that have found their way into my daily beauty routine. By “routine” I mean the three minutes I get to throw the stuff on my face before I rush out the door to get to work on time. And if I only have one minute, then I’m going with just mascara. Oh mascara! How do I love thee? So much so that when I showed up for my appointment for eyelash extensions at Ch’i Spa, my first question was how I would apply it. “You won’t need it at all,” Samantha Vong, owner of the spa, stated matter-of-factly. I half-heartedly believed her. So while I laid on the spa bed and relaxed while she began the 90-minute procedure, I kept on thinking about my trusty makeup bag that was waiting for me in my car. I figured I’d make a quick retouch before heading to my next stop at a work function. Samantha, in her ever-so-soothing voice, told me a little about her spa while she applied the synthetic lashes to my natural ones with an adhesive bond. She opened her first spa in North Providence three years ago, where eyelash extensions quickly became her specialty. A few months ago, the perfect spot became available in Narragansett and she decided to expand her business with a second location in South County. With a spa menu that includes facials, makeup application and lessons, and full body waxing, Samantha and her staff boast

about a spa experience designed to make everyone feel beautiful. The lash extension process was remarkably comfortable on my eyes. I wear contact lenses and have a tendency to get sensitive, but I didn’t twitch at all. Samantha explained that Novalash, the highly respected brand she uses, is applied with individual lashes for a natural look. “You don’t have to change your lifestyle. You can swim, sweat and even go in saunas,” she said. Refills take about an hour and are recommended every three weeks. I told her that while I wanted a thicker, fuller lash, I didn’t want the Kardashian effect. “Everyone says the brows shape the face, but lashes enhance outer beauty,” she said, agreeing that an over-the-top eye wasn’t the best match for me. She explained that her customers – who range from 18 to 70 – all want a different effect, which she’s able to customize. I had been lying down with my eyes closed for an hour and half when she said, “I’m just finishing up.” She waved a small fan across my face for a minute, and then told me to open my eyes. I sat up and she handed me a mirror, and I literally exclaimed. My lashes were amazing: longer, darker, curved and fuller. I had never looked so good without makeup – it was that good. Better yet, I didn’t have to apply anything to my eyes before heading to my next destination. When I got to the party, everyone raved about how great my makeup looked. For someone who loves makeup, it was the best compliment I could get. 1455 Mineral Spring Avenue, Suite 6, North Providence; www.chi-spa.net.

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October 2012 | Providence Monthly

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Feast

IN THE KITCHEN / oN THE mENu / bEHINd THE bar / rEvIEw / IN THE drINK

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October 2012 | Providence Monthly

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nus, and entertainment schedule, visit ElevenFortyNine.com 52

Providence Monthly | October 2012

Feast |

In the Kitchen

By Stephanie Obodda

A Hint of France

sunday, october 21, 2012, 1:30 - 3:30 pm

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Describe Bravo. Bravo is a French-inspired bistro. We don’t have a French menu per se, but that’s the inspiration for the atmosphere and feel. Our menu is very diverse and has something for everyone, basically everything you can imagine: burgers, sandwiches, seafood, steak, duck, lamb, veal. What are some popular dishes? Our Pan Seared Sea Scallops are seared, topped with a shallot tarragon cream sauce and served over mashed potatoes and spinach. The Roast Duck a l’Orange is also a good seller and my personal favorite dish on the menu. It’s a half roasted duck served with orange marmalade and a Grand Marnier reduction, along with roasted potatoes and green beans.

Photography: Mike Braca

What are you looking forward to in the fall? I’m looking forward to the changing of the vegetables and all the great seasonal stuff. I think my favorite fall vegetable is pumpkin. I especially like pumpkin ravioli and pumpkin pie. How long have you been at Bravo? I’ve been here a little over four years. I’m the kitchen manager. Before, that, I was at Barnsiders with the same owner, Fred Goodwin. Fred bought Bravo after Barnsiders closed and I came over here with him. This place was already named Bravo. We kept the same concept and put our own touches on it: we just reworked the menu a bit, changed some staff, and made the business work more effectively.

Do you have any advice for aspiring chefs? It’s not easy… but if you stick with it, you’ll have a lot of fun and meet a lot of cool people. What’s the atmosphere like in the Bravo kitchen? On a busy night there are between four and six cooks. We have two kitchens, one upstairs in the banquet room and one downstairs for the dining room. It gets really busy on a Saturday night when we have a full dining room and a 100-person party upstairs. I bounce back and forth between the kitchens when they’re both in use. What do you like about downtown Providence? I like the people, the atmosphere, the bars and the food. Everyone is friendly. It’s changed a lot since I first came here 10 years ago; now it seems like a totally different place. It’s cleaner, more friendly and the landscape is always changing with new buildings.

bravo brasserie 123 Empire Street Providence 490-5112 bravobrasserie.com

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October 2012 | Providence Monthly

shop local cook american... with a french soul

Feast |

on the menu

By John Taraborelli

Food Lovers’ Lane

Federal Hill moves to the Culinary museum for one night only

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Think about it for a minute: realistically, if you were to attempt to stroll down Federal Hill sampling and experiencing as much of its culinary and cultural offerings as humanly possible, how far would you get before your belly was full and/or your wallet empty? There is simply too much to tackle in one fell swoop. However, if you attend Taste of the Hill, you can at least attempt it with the best possible odds in your favor. This annual food, wine and art event condenses the best of the Hill and beyond into one convenient time and place – in this case, the Johnson and Wales Culinary Arts Museum (315 Harborside Blvd.) from 6-9:30pm on Wednesday, October 24. It’s a perfect opportunity to stroll down what they’re calling “food lovers’ lane,” with stops at Hill staples like the Blue Grotto, Angelo’s and Venda Ravioli, purveyors like Narragansett Creamery and the Bakery Boutique, and neighbors like El Rancho Grande and Rasoi. The Hill’s art mavens will also be showing out, bringing the cultural contributions of Chabot Gallery, Gallery Z and Royal Gallery to the event. All of this is to support the Federal Hill House, one of the state’s oldest and most respected human services organizations. Tickets are $40 in advance or $50 at the door and can be purchased at tasteofthehill.org. AUTUMN’S NEW CROP We always expect the end of summer/ beginning of fall to bring us a bounty from our farms and gardens, but this year the restaurant scene is also providing quite a harvest as well. There is a cornucopia of eateries that have either opened in the past couple of months, or are set to open soon. In other tiny West Side restaurants with one-word names news, Kitchen (not to be confused with Kitchen Bar) is open at 92 Carpenter Street, across from the Public Safety Complex. The recently renovated storefront will be serving breakfast from 7:30am-1pm, Tuesday through Friday, and 7:30am4pm on weekends. Our limited choice of African food has improved slightly with the opening of Bayal Buffet (50 Ann Mary St., Paw-

Providence Monthly | October 2012

Johnson and wales Culinary arts museum

tucket – in the former Shaw’s plaza), a restaurant with offerings from around Africa and the Mediterranean, but primarily focused on the cuisine of Senegal. The owners are natives of that coastal country, but have also spent time in Togo, Benin, Ghana, Mali, Ivory Coast, France and the Netherlands, which gives them a wealth of culinary experiences upon which to draw. We haven’t had the chance to try it yet, but based on previous experiences with Senegalese food, we expect a lot of rich, well-spiced curry-type dishes, heavy on fish, and bearing the distinct influence of French cookery. The already charming Pawtuxet Village got a welcome addition in the form of the Elephant Room (2170 Broad St., Cranston), a teahouse and creperie. The focus is primarily on serving an array of loose leaf teas from around the world, but there is also coffee, wheatgrass shots and “daily specialty waters.” Those looking for a bite to eat can choose from pastries, salads and a variety of crepes. Some of the more exciting news we can report is that a landmark is coming back online along the river. The old Mile and a Quarter House at 375 South Main Street has been sadly empty since the beloved Barnsider’s closed several years back. Now a prominent Thayer Street restaurateur is giving the location a new life as Mile and a

Quarter. We’ve heard the renovated interior is gorgeous and the food is going to be upscale and eclectic. We hope to report more next month. Ellie’s Bakery (51 Washington St.) will be the first business to open in Cornish Associates’ new Biltmore Garage development. This is from the folks behind Gracie’s, so expect impeccable quality, refined technique and thoughtfully sourced ingredients. No menu has been announced yet, but some of the photos already posted on their Facebook page include Honey Glazed Fig and Goat Cheese Tarts with fig jam, Strawberry Cheesecake Macaroons, and Caramelized Onion and Thyme Scones. GRINDIN’ Hudson Street Deli (68 Hudson St.), which carried on the tradition of its predecessor, Hudson Market, with its famed Italian grinder, now expands on that legacy of giant sandwiches (the best kind of legacy). Its new Grinder Menu includes the classic Italian, along with another nod to Hudson Market, the American, with ham and bologna, as well as the Decatur Veggie, another tribute to a beloved West Side business, the Decatur Lounge. They also feature new daily specials, including a Steak Bomb (seasoned steak, pepperoni, mozzarella, mushrooms and peppers) on Tuesday and Thursday’s Thanksgiving, with turkey, cranberry, stuffing and gravy on marble rye.

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October 2012 | Providence Monthly

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Providence Monthly | October 2012

Check rwpzoo.org for info on the Harvest Buffet with VIP Admission to the Pumpkin Trail.

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Feast |

review

By David Dadekian

Wood Fired Pies

dePasquale Plaza welcomes a new pizza restaurant and bar

The venerable Venda Ravioli

Photography: Tiffany Medrano (L) Jen Wallace (R)

company, which runs one of the best Italian food shops in New England and one of my favorite Italian restaurants, Costantino’s Ristorante, has reopened the corner space across from Venda Ravioli on DePasquale Plaza as Costantino’s Venda Bar and Ristorante. Venda didn’t skimp, bringing in a wood-fired oven direct from Italy. Guests sitting at the beautifully designed bar can watch pizzas being made; passersby on Atwells can also watch the pizza oven in action through a great window on the street. Our overall experience at Venda Bar and Ristorante was very good. The bar shares the southeast corner of DePasquale Plaza with sister restaurant Costantino’s, so you’re able to order off either the ristorante’s menu or Costantino’s menu, and that includes the long list of cocktails and wines. My wife and I split a half bottle of wine. Not enough lists in Rhode Island offer half bottles, which is a great way to get a glass-and-a-half each for around the price of two glasses, perfect for a weeknight dinner out. DePasquale

Plaza is a real gem of al fresco dining, one of the few outdoor seating areas in Providence where you’re not continually exposed to traffic passing by. The service at Venda Bar was nothing short of impeccable. Our server Clayton was outstanding. We brought our two daughters and Clayton anticipated almost all our needs, was amazingly good at memorizing very long descriptions of specials and even gave us a little trivia about the plaza just for fun. The perfect service didn’t stop with Clayton either. The bus staff was hugely attentive, topping off water, clearing plates and always being there without being noticeable. They had water in plastic cups with straws for the girls on the table when we sat, and bread on the table a moment later. Now onto the pizza. I should mention, I love pizza. I really love pizza. I’ve flown to Phoenix, Arizona for less than 24 hours just to have pizza. I’ve eaten pizza in Italy and at restaurants in the States that are considered to have some of the best in the country. I’ve also had the great fortune to

Capricciosa Pizza

make pizzas in a wood-fired oven with one of the best bakers in the world. This is to show you where I’m coming from when I say I really think Venda could have done a better job with our pizza, especially given the setup. With an oven as well-fired as the one in place, a beautiful pizza pie can be made – especially given the quality of topping ingredients that Venda Ravioli can acquire. On another night I think I could have been very impressed by Venda’s pizza. While Venda makes a few Pizza Bianches (commonly referred to as ‘white pizza’), we ordered two of the Pizza Rosses – pizza with tomato sauce. One was the D.O.P. ($16), which was topped with San Marzano D.O.P. tomatoes, extra virgin olive oil, buffalo mozzarella, basil and parmigiano-reggiano. The other pizza we ordered was the Diavola ($13), which had San Marzano D.O.P. tomatoes, extra virgin olive oil, mozzarella, basil and salami Napoli. As I expected, the toppings on both were excellent. Their tomatoes were very flavorful plums, the buffalo mozzarella was very creamy and delicious, and I loved the salty cured salami. The trouble I had with the pizzas came from the execution. These pizzas were not cooked the way they could

have been cooked in a blazing hot oven with a wood-fire inside it. They were tasty and flavorful, but underbaked and a bit soggy. On a more positive note, whoever was running the fryer turned out some very delicious fried dough. We ordered the Calde Calde dessert ($9), which is fried pizza dough topped with powdered sugar and drizzled with Nutella. Wow, that was a perfect platter of delights to close a meal. The whole family happily devoured it all. David Dadekian reviews restaurants for our sister magazine, The Bay, and runs the website EatDrinkRI.com.

Costantino’s venda bar & ristorante 265 Atwells Avenue Providence 421-9105 constantinosristorante.com

October 2012 | Providence Monthly

Feast |

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Providence Monthly | October 2012

Shaking It Up Behind the Bar Tricia robinson on making the perfect margarita

What is Tortilla Flats? It’s a 40-year-old neighborhood gem with a diverse customer base. From pierced band members to frat boys to the family with a new baby, we cater to everyone – and usually simultaneously. We have lots of regulars that have been coming for years. It’s a casual, fun spot. Drinks are strong; food is good. That’s why I have been here for 14 years. What’s on the menu? The menu is eclectic. We serve everything from tapas and burritos to salmon and burgers. It’s not just Mexican – it’s everything. I’m slightly addicted to our shredded beef right now. Do you have a signature drink? Me? No, but I’ve perfected my margarita making skills here. This is a big margarita place; we make all kinds. I make a standard margarita with reposado tequila – it gives the drink a smoky flavor. Silver tequila is too smooth and I end up chugging it. What’s the key to making a good margarita? Lots of tequila. It doesn’t have to be high end; Sauza Gold works. Most importantly – you have to shake it. How many different types of tequila are in stock? We carry 25-30 brands, each brand has a few categories; about 80 total.

seasons. Apple picking. Football. We’ll be featuring some yummy Apple Cider drink specials throughout the fall as well as super spicy food specials for Halloween.

Which is your favorite? In a margarita, Hornitos Reposado or Chinaco Reposado. Don Julio Añejo is my absolute personal favorite to drink straight. I’ve tried every single tequila here and I find it to be so smooth and delicious.

What’s the most memorable Halloween costume you’ve seen while working? This tall guy with a beard came in dressed like a fairy. If you were standing behind him, with his really long hair, you would expect to see a female. He stunned a child who was trick or treating here. We give candy out to the kids every Halloween.

What do you love most about fall in Providence? I love fall and the changing of the

What’s the biggest misconception about Tortilla Flats? That it’s a dive bar. It’s not.

What’s the biggest misconception about bartenders? That bartending isn’t a “real job.” That kills me. We run around behind the bar like crazy dealing with different personalities. We do a lot.

Tortilla Flats 355 Hope Street Providence 751-6777 tortillaflatsri.com

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October 2012 | Providence Monthly

Providence Monthly | October 2012

Feast |

In the drink

By Emily Dietsch

Die and Go to Beer Heaven discover your new favorite craft brew at this intoxicating festival

Illustration: Ashley MacLure

Gallery Night Oct. 18, 5-9pm

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America’s founding fathers were a sudsy lot, swinging steins with unapologetic, red-faced gusto. Ben Franklin, one of the gusto-iest among them, famously quipped that beer is proof that God loves us and wants us to be happy. His tendency to be right on most every issue lends the claim inherent plausibility – but all beer was not then, nor is it now, created equal. There is divine beer, which rightfully inspires fantasies of celestial nepotism. And, there is vile beer, so far removed from transcendent pours that it seems another species altogether. To Franklin’s credit, most Colonialera beer rated above average. It was thick, flavorful and highly variable according to season and region. Put simply, the diametric opposite of mass-produced, wan pilsners that would soon enough regrettably wipe them out. Yet thanks to the criminal triumph of corporate beer over the past century, we’ve been taught to think that uniform brews are desirable - egalitarian, even - and that more volume for less money is the highest good. Malarkey. Enter America’s craft beer movement, to save us from Big Beer’s sins and restore Franklin’s brewing Eden as it was before the fall. In the past few decades, home brewers and small-batch breweries belabored their ingredients, formulas and techniques, trying to make beer more like, well, beer, rather than carbonated water with a drop of alcohol. Year after year the movement picks up steam, and all for the better. In Providence, quietly but mightily, a semi-exclusive festival dubbed Beervana has become the go-to showcase of the best of the best, taking the temperature of craft beer now and providing an arena for the devout to make merry together. Now in its fourth year, the festival will open its doors at Rhodes on the Pawtuxet this October 19, rewarding 1000 lucky ticket holders with 2 oz. tastings of over 150 meticulously selected brews, some of which can’t

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Empire Loan 1271 North Main Street Providence, RI 02904 be seen anywhere else. Julian’s restaurant will vend snacks, and “beer enlightenment” will be dispensed by scheduled seminars and brewers on hand to pour and edify in equal measure. If this sounds too civilized, fear not: the festival keeps things lively with unexpected quirks, such as a tuba quartet and a Chinese lion parade in years past. It’s a rumpus, and mostly the handiwork of an enthusiastic triumvirate: Brian Oakley of Julian’s restaurant on Broadway, Mike Iannazzi of Nikki’s Liquors and Dan Keating, who’s tied to a distributing company responsible for popularizing a number of renowned craft beers. Despite a stellar, colorful lineup of draughts at the Julian’s bar, Oakley’s intense passion for craft brews may not be obvious even to loyal regulars, who linger over the restaurant’s stiff coffee and stiffer cocktails. Behind the scenes, however, Oakley is known to give staffers lessons on the industry’s arts, and even passes around a titanic compendium called The Brewmaster’s Table, the handiwork of revered brewer and beer historian Garrett Oliver. Oliver, the force behind Brooklyn Brewery’s well-respected brews, as well as the Oxford Companion to Beer, a.k.a. the beer geek’s bible, also happens to be a headlining speaker at

this year’s Beervana. It’s a major coup for any beer festival. Dann and Martha Paquette of Pretty Things, a self-dubbed “gypsy” brewing company out of Somerville, Massachusetts, are the second educational team. The idiosyncratic geekery that inform both Oliver’s and the Paquettes’ work speaks to one of the core principles behind Beervana, which is that beer is something with history and minutiae worth getting to know, slowly and attentively, rather than something siphoned mindlessly from the nearest, room-temperature keg.

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beervana Friday October, 18 6:30-10pm Rhodes on the Pawtuxet 60 Rhodes Place Cranston Purchase online at beervanafest.com. Tickets: $45 in advance or $50 at the door. Price includes tasting glass, 2 oz. pours, a bottle of water, a guidebook and access to seminars.

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October 2012 | Providence Monthly

Feast |

dining Guide

special advertising section

Thai favorites to fresh, impeccably prepared sushi. The gorgeous banquet room is available for private functions. LD $-$$$ ASPIRE RESTAURANT 311 Westminster St.; 521-3333. Aspire offers an exquisite fine dining experience with a number of delicious small and large plates, numerous fine wines and full bar – with an emphasis on local ingredients. BBrLD $-$$$ BAKER STREET RUE 75 Baker St.; 490-5025. The Rue De L’Espoir empire expands with this comfortable neighborhood café serving “upscale diner food” with an emphasis on local ingredients. BBrL $

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New rivers 7 Steeple St.; 751-0350. Modern bistro cooking comes to life using local produce, meats and seafood, creating menu options as delicious as they are decadent. Perfect for an evening out. LD $$-$$$

Providence 10 PRIME STEAK & SUSHI 55 Pine St.; 453-2333. Located downtown, 10 offers a sophisticated yet lively atmosphere, complemented by aged prime steaks, a full sushi menu and creative cocktails. LD $$-$$$ ABYSSINIA 333 Wickenden St.; 4541412. Enjoy the unique experience of Ethiopian and Eritrean cuisine, using your fingers (and Ethiopia’s famed flatbread) to sample richly spiced meat, fish and vegetable dishes. (Forks are available, but less fun.) LD $-$$ ADESSO ON THE HILL 139 Acorn Street; 521-0770. The popular Adesso is back, in a new location. Come in for an elegant Italian dining experience; try a brick oven pizza cooked in the open air kitchen. D $$-$$$ THE AMERICAN 311 Iron Horse Way; 865-6186. With its swanky circular

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Providence Monthly | October 2012

Key

booths, fireplaces and gilded art, you’ll be swept back in time. The menu, featuring daily specials, is inventive and expertly prepared. LD $$-$$$ ANDREAS 268 Thayer St.; 331-7879. For a taste of Greece, head to Andreas. Their menu includes souvlaki, moussaka and a variety of kabobs, along with specialties like Lemon Oregano Lamb Chops and Spanakopita, an appetizer of spinach and feta in flaky phyllo dough. BrLD $-$$ ASIAN BISTRO 123 Dorrance St.; 383-3551. Chinese, Japanese and Thai, hibachi and sushi – they’re all under one roof at Asian Bistro. For the freshest flavors in a convenient downtown location, this is the place. LD $-$$$ ASIAN PALACE 1184 North Main St.; 228-7805. All the flavors of Asia are here: from Chinese classics to new

B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

BRAVO BRASSERIE 123 Empire St.; 490-5112. Enjoy lunch and dinner at this American bistro with a French flair. Located downtown across from Trinity Rep, it’s the perfect place for a pre-theater dinner or cocktail after the show. LD $$-$$$ BRICKWAY 234 Wickenden St.; 7512477. Breakfast is the specialty at Brickway, a cozy neighborhood eatery known for its extensive menu of comfort foods made with a creative edge. Brunch offered on Sundays. BBrL $ BYBLOS 235 Meeting St.; 4539727. Providence’s original hookah lounge offers more than just a relaxing smoke and chic atmosphere. You can also enjoy classic Lebanese dishes and light cuisine with your cocktail. LD $ CAFé PARAGON 234 Thayer St.; 331-6200. This hip eatery serves sandwiches, pasta, and entrees at prices lower than the chic décor would have you believe. The adjoining Viva lounge is perfect for afterdinner drinks and private parties. BrLD $-$$ CASERTA’S PIZZERIA 121 Spruce St.; 621-9190. This Rhode Island tra-

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Top notch skate sharpening at Caster's dition serves big pizzas with generous toppings and thick, rich tomato sauce. The Wimpy Skippy, a spinach pie with cheese and pepperoni, is not to be missed. LD $-$$ CAV 14 Imperial Pl.; 751-9164. The New York Times’ choice as one of Providence’s five best restaurants, CAV’s contemporary award-winning cuisine is available for lunch and dinner daily. They also feature Saturday/Sunday brunch. BrLD $$-$$$ CHEZ PASCAL 960 Hope St.; 4214422. Chef Matt Gennuso’s East Side kitchen offers French food with a modern twist. Try the Bistro Menu (Tue-Thur), which features three courses for $35 per person. Delicieux! D $-$$$ COSTANTINO’S VENDA BAR & RISTORANTE 265 Atwells Ave.; Costantino’s has expanded to include a brand new bar with a large menu of creative wood fired pizzas in beautiful DePasquale Square. D $-$$ CRESTA BAR & RISTORANTE 100 Main St.; 722-2151. Enjoy a full menu of classic and innovative Italian dishes in an inviting atmosphere in downtown Pawtucket. For those warm afternoons, eat outside on the gorgeous terrace. LD $-$$ DON JOSE TEQUILAS 351 Atwells Ave.; 454-8951. Don Jose’s digs a little deeper than your average Mexican restaurant, with all the basics you love alongside more artfully composed entrees and a wonderful selection of house-made tequilas. LD $$ THE DORRANCE 60 Dorrance St.; 521-6000. The Dorrance, a 2012 James Beard Foundation award semi-finalist (best new restaurant and chef), is known for its impressive architecture, hand-crafted cocktails and delicious modern American cuisine. LD $$-$$$ GOURMET HOUSE 787 Hope St.; 8314722. Beautiful murals and decor set the mood for delicious Cambodian and Southeast Asian cuisine, spicy curries and noodle dishes. The tamarind duck is a must. LD $-$$ HARRY’S BURGER & BAR 121 North Main St.; 228-7437. Harry’s features

only freshly ground beef, Nathan’s hot dogs, a long list of craft beers and new twists on cocktails. A perfect quick bite or night out. LD $-$$ HARUKI EAST 172 Wayland Ave.; 223-0332. For authentic Japanese dining, try Haruki’s large variety of sushi, sashimi, bento boxes, soba noodles and delicious specialty entrees. Enjoy the chic atmosphere and the freshest sushi around. LD $-$$$ JACKY’S WATERPLACE 200 Exchange St.; 383-5000. Experience sushi, Chinese and Japanese food, noodles and much more in a stunning atmosphere, right in the heart of Waterplace Park. Sip an exotic drink while taking in the spectacular view. LD $-$$$ JULIANS RESTAURANT 318 Broadway; 861-1770. What began in 1994 as a small Federal Hill brunch spot has grown into a popular destination for award-winning brunch, dinner, desserts, craft beer and cocktails. Outdoor seating, vegan options. BBrLD $-$$

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KARTABAR 284 Thayer St.; 331-8111. This European-style restaurant and lounge offers a full menu of unique dishes with Mediterranean flair and eclectic flavors. They also offer a top-notch wine list and martini menu. LD $-$$ KITCHEN BAR 771 Hope St.; 3314100. Offering contemporary comfort cuisine in an elegant setting, Kitchen Bar features daily specials and take-out. Acclaimed Chef Jaime D’Oliveira has been brought on to consult, so expect exciting new options and flavors. LD $-$$ LIM’S 18 Angell St.; 401-383-8830. Dive into the unique combination of Lim’s fine Thai cuisine and sushi served in an intimate and modern setting. LD $$ LUXE BURGER BAR 5 Memorial Blvd.; 621-5893. Luxe brings the classic burger to a new level. Their build-your-own burger list, which includes Kobe and Gold Labeled beef, never ends, with countless combinations. LD $-$$ MILLS TAVERN 101 North Main St., 272-3331. The only restaurant in RI to receive The Mobile Four Star Award

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October 2012 | Providence Monthly

We are EXPANDING!

Feast |

dining Guide

Look for Our New “R” Bar & Lounge and Expanded Dining Room To Celebrate

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for five consecutive years, Mills Tavern provides traditional American cuisine in a warm, friendly setting. D $$-$$$ MUMU 220 Atwells Ave.; 369-7040. A Chinese restaurant with a hip urban feel and friendly, welcoming service. Serving up lunch specials and signature dishes at dinner, this spot is sure to please, seven days a week. LD $-$$ NOT JUST SNACKS 833 Hope St.; 8311150. Indeed, it’s not just snacks, but rather some of the tastiest, most authentic Indian food around, served in a comfortable, homey setting right in the heart of Hope Street. LD $-$$ OPA 230 Atwells Ave.; 351-8282. Visit Lebanon for dinner. Select from a menu of authentic dishes or let the chef prepare a platter of 12 “mezza” items ranging from salads to seafood to grilled meats. D $$-$$$ PARKSIDE 76 South Main St.; 3310003. Chef/owner Steven Davenport offers innovative and classic foods with eclectic flare. The menu also includes creative pasta dishes and, of course, the signature rotisserie meats for which Parkside is famous. LD $-$$ POTENZA RISTORANTE D’ITALIA 286 Atwells Ave.; 273-2652. Experience the authentic flavors of Chef Walter Potenza, a name long synonymous with Italian food in Rhode Island. This is a must-stop for foodies, and it caters to gluten-free diners. D $$-$$$ RASOI 727 East Ave., Pawtucket; 728-5500. Rasoi, Hindi for “kitchen,” is the fruition of a dream by Chef Sanjiv Dhar to balance healthy food, personalized service and Indian culture. Featuring a full bar and famous weekend buffet. LD $-$$

theroiprov.com 150 Chestnut Street, Providence, RI

401.272.2161 64

Providence Monthly | October 2012

RED STRIPE 465 Angell St.; 4376950. It’s classic comfort food with

Key

French influences. From their Grilled Cheese with Tomato Soup to ten styles of Moules & Frites, Red Stripe’s menu is reasonably priced and made with passion. LD $-$$$ RICK’S ROADHOUSE 370 Richmond St.; 272-7675. With hand-cut, fire kissed steaks, gut busting burgers and fall off the bone ribs, Rick’s brings the best slow-cooked cuisine to the Ocean State. LD $-$$ ROMA 310 Atwells Ave.; 331-1717. This old world banquet room and catering facility has been serving RI for over 20 years. Chef Domenic prepares meticulous international cuisine with an Italian flair. LD $-$$ RUE BIS 95 South St.; 490-9966. This intimate eatery provides breakfast and lunch in a cozy, neighborhood bistro atmosphere – all with the gourmet pedigree of Hope Street dining staple Rue De L’Espoir behind it. BBrL $ RUE DE L’ESPOIR 99 Hope St.; 7518890. In business for over 30 years, the Rue has only gotten better. Beautifully prepared with the freshest ingredients, the innovative, constantly changing menu keeps diners on their toes. Superb brunch. BBrLD $$ RUTH’S CHRIS STEAK HOUSE 10 Memorial Blvd. (at the GTECH Center); 272-2271. Come celebrate their fifth year overlooking Waterplace Park by treating yourself to the best USDA Prime steak in Providence. Change your life one bite at a time. D $$$ SIENA 238 Atwells Ave.; 521-3311. Federal Hill’s Siena features authentic Tuscan cuisine in a warm and lively atmosphere. The extensive menu includes wood-grilled veal, steak and seafood entrees along with signature pasta and sauté dishes. D $$-$$$

B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

BRASSERIE

TASTE OF INDIA 230 Wickenden St.; 421-4355. Providence’s first Indian restaurant delivers on its promise of serving real (and really delicious) Indian cuisine, with seafood delicacies and Tandoori specialties, made with authentic Indian spices. LD $-$$ THE ROI 150 Chestnut St.; 272-2161. Located in the charming Jewelry District, Chef Paul Shire’s 21st-century supper club serves up hot food and cool music. Modern day comfort food is always on the menu, as is a sleek bar and casual but hip surroundings. LD $$-$$$ TRATTORIA ZOOMA 245 Atwells Ave.; 383-2002. Located on historic Federal Hill, Zooma offers award winning Neapolitan cuisine in a beautiful, upscale setting, specializing in house made pasta, local fish, meats, vegetables and authentic wood fired pizza. LD $$-$$$ VENDA RAVIOLI 265 Atwells Ave.; 4219105. An Italian food emporium in the heart of Federal Hill, Venda offers gourmet pastas, olive oils, meats, cheeses, olives, espresso, gift baskets, cookbooks and more. $-$$ XO CAFé 125 North Main St.; 273-9090. XO Café celebrates fine food, wine and funky art. Featuring a seductive atmosphere, outmatched by playfully composed dishes inspired by natural/local ingredients. BRD $$-$$$

East bay BILLY’S 286 Maple Ave., Barrington; 289-2888. Billy’s creates a warm, inviting family atmosphere and ensures the finest quality ingredients in everything from fresh salads to juicy burgers to pizzas and Italian entrees. Full bar available. D $-$$

Bravo

BRASSERIE

South County ELEVEN FORTY NINE RESTAURANT 1149 Division St, (Warwick/East Greenwich line); 884-1149. 965 Fall River Ave., Seekonk; 508-336-1149. Metropolitan chic comes to the suburbs at this super stylish restaurant with a raw bar, outstanding menu and some of the best cocktails around. LD $$-$$$ SIENA CUCINA 5600 Post Rd., East Greenwich; 885-8850. Siena features authentic Tuscan cuisine in a warm and lively atmosphere, plus over 20 wines by the glass and an Italian “tapas” menu. D $$-$$$

n American Bistro with a French influence. Delicious food, great service and atmosphere. All for a great price! Downtown in the Theatre District • Complimentary Valet Parking Private Banquet Facility Overlooking the City • Murder Mystery Dinner Theatre Visit our Website for Weekly Specials, Dining Room & Banquet Menus

For Specials And Events Visit Our Website at www.bravobrasserie.com 123 Empire Street • Downtown Providence 401- 490 - 5112 • www.bravobrasserie.com

North BLACKIE’S BULL DOG TAVERN 181 George Washington Highway, Smithfield; 231-4777. This tavern specializes in comfort food and features a large selection of beer. Skilled bartenders, drink concoctions and live music make this the perfect happy hour spot. LD $-$$ TRATTORIA ROMANA 3 Wake Robin Road, Lincoln; 333-6700. This Italian restaurant offers fresh, homemade food by Italian-born Chef Luciano Canova in a comfortable atmosphere with moderate pricing. With friendly, attentive staff, you’ll feel just like family. LD $$-$$$

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west bay CHAPEL GRILLE 3000 Chapel View Blvd., Cranston; 944-9900. Nestled in the hills of Cranston’s Chapel View complex, this restaurant offers great food and views. Enjoy a Mediterranean inflected menu while admiring the Providence skyline in the distance. LD $$-$$$

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Get Out

EVENTS / ART / MUSIC / THEATRE

Photo: Peter Goldberg

Grandpa Did a Bad, Bad Thing

Diana Buirski plays Emma in After the Revolution

October 1-14: Heads butt and relationships are put to the test in Amy Herzogâ&#x20AC;&#x2122;s After the Revolution. Set in New York City, the insightful play tells the tale of a girl named Emma who discovers shocking revelations about her late grandfather on the cusp of her law school graduation. The entire family is thrown into a tailspin as they strug-

gle to reconcile their differences amidst a scandal involving Grandpa Joe, a famously blacklisted Marxist. Directed by Tony Estrella and featuring local stars including Sam Babbitt and Wendy Overly, this production is not to be missed. $36. 7pm and 8pm show times. 172 Exchange Street, Pawtucket. 723-4266, gammtheatre.org.

October 2012 | Providence Monthly

Get Out |

Calendar

By Alyssa Schiano

October

October 1-31 Every Wednesday and Saturday, stock up at the Hope Street Farmers Market with fresh fruit, vegetables, flowers, seafood, poultry and more while listening to live music. Wednesdays 3-6pm. Saturdays 9am-1pm. Lippitt Park, corner of Hope Street and Blackstone Boulevard. hopestreetmarket.com. October 2 Get a rockin’ start to October with the rock band Melvins Lite, performing at The Met. $15-$18. 8pm doors, 9pm show. 1005 Main Street, Pawtucket. 729-1005, themetri.com. October 3 -4 Kids can play with wood pieces, glue and all sorts of construction tools at Wood Works, taking place in the Children’s Museum’s Discovery Studio. 10am-3pm. 100 South Street. 273-5437, childrenmuseum.org. October 4 Strap on your cowboy boots and enjoy music from Texas native James McMurtry at Fete. He will be presenting Just US Kids, the first release from Lighting Rod Records. $20. 8:30pm doors, 9pm show. 103 Dike Street. 383-1112, fetemusic.com October 4-31 Explore the wetland trail at Roger Williams Park Zoo’s for a night display of 5,000 beautifully illuminated jack-o-lanterns. The nationally renowned Jack-O-Lantern Spectacular is fun for all ages. 6-11pm MondayThursday. 6pm-midnight Saturday and Sunday. 1000 Elmwood Avenue. 941-4998, rwpzoo.org. October 4-31 Bring your tot to the RISD Museum for a Tour for Tots. Children ages 3-4

Providence Monthly | October 2012

will enjoy read-aloud story time and gallery activities. Free with Museum Admission. 224 Benefit Street. 4546500, risdmuseum.org. October 6 The Dunkin Donuts Center presents MMA-Mixed Martial Arts featuring WWE heavyweight champion Dave Bautista in his first ever MMA fight. $50-160. 7pm. Dunkin Donuts Center, 1 LaSalle Square. 331-6700, dunkindonutscenter.com. October 6 Shoppe Pioneer will be hosting the South Main Street Autumn Festival featuring autumn beers from Wild Colonial, perfect for the fall season, plus coffee, a vintage market and yoga in the park. 253 South Main Street (and surrounding area). 2747467, shoppepioneer.com October 7-28 Kick off each week with the Who Dat! Band, a melting pot of both amateur and professional musicians. $5 for audience members, free for musicians. 7-11pm. 276 Westminster Street. 2727422, rootsprovidence.com. October 12 Waka Flocka Flame comes to Lupo’s. $27.50-30. 8:30pm doors, 9:30pm show. 79 Washington Street. 3315876, lupos.com. October 12-27 Take a haunted river adventure on the Blackstone Valley Explorer Riverboat Tour. The creepy trip includes stories of Edgar Allen Poe and H.P. Lovecraft. $10. 6:30pm-8:45pm departures. Central Falls Landing, Broad Street at Madeira Avenue, Central Falls. 724-2200, rivertourblackstone.com. October 13 The Blackstone Valley Leisurely Bicycle Tours features an enjoyable four-hour bicycle ride that is appropriate for all fitness levels. Enjoy local history and culture while working out. $20. 9am. 175 Main Street, Pawtucket. 724-2200, cycleblackstone.com.

What Cheer Day

Colonize This October 13: If you see colonial soldiers in Providence this month, don’t be alarmed - the spacetime continuum has not broken. These 17th century soldiers are part of the Rhode Island Historical Society’s What Cheer Day. Each of the four historical society locations will feature their own schedule of events, ranging from war re-enactors drilling in colonial military regalia to an academic roundtable. Come evening, a gala at the Museum of Work & Culture invites guests to enjoy music, an art auction, food and drinks. Gala attendants are encouraged to dress in warera costumes. Abe Lincoln beards are optional. Check online for event schedules and locations. $10-125. 9am-10pm. 331-8575, rihs.org.

Photo: Stewart Martin Photography

October 1-21 Trinity Rep’s resident acting company joins forces with the acclaimed Dallas Theater Company for a coproduction of William Shakespeare’s King Lear. 201 Washington Street. 351-4242, trinityrep.com.

Get Out |

Calendar

By Erin Swanson

wayland sq October 14 Attend the 36th Annual Regional College Fair featuring school representatives from Connecticut, Rhode Island, Massachusetts and beyond. 1-3pm. Rhode Island College, 600 Mount Pleasant Avenue. 874-2491, riaao.com. October 14 The Museum Concerts of Providence will be presenting At Court with Bach and Couperin, music of Bach, Couperin and Rameau. $8-25. 3:30pm. First Unitarian Church, One Benevolent Street. 274-5073, museumconcerts.org. October 14 Start your week with bang at the Providence Roller Derby match featuring The Mob Squad vs. The Sakonnet River Rats. Rhode Island Convention Center, 1 Sabin Street. providencerollerderby.com. October 16 Warm up in the heart of Providence at WaterFire’s, 6th Annual Ruth’s Chris Fundraiser The outdoor event features live music, vendors and activities for all ages. Fires start at dusk. Exchange Street and Memorial Boulevard. waterfire.org. October 16 Brown Bookstore presents author and Pulitzer Prize winning reporter Tim Weiner. 5pm. 244 Thayer Street. 863-3168, bookstore.brown.edu. October 17 Local food truck chefs, farmers and gardeners will join forces at the Steel Yard for Harvesting Hope, a Southside Community Landtrust fundraiser. Enjoy garden cocktails and food truck hors d’oeuvres and leave with a goodie bag full of produce. $50. 6-8pm. 27 Sims Avenue. 273-9419, southsideclt.org. October 18-31 The Yellow Peril Gallery proudly presents the artwork by award winning Quintin Rivera Toro in his Business as Usual exhibition. 3-8pm

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October 19 & 20 Get ready to laugh with NBC’s Last Comic Standing star Rich Vos at the Comedy Connection. $15. 8pm Friday, 10:15pm Saturday. 39 Warren Avenue, East Providence. 438-8383, ricomedyconnection.com. October 20 Head to the Dorrance for a very special RISE Fashion Show and 15th Anniversary Celebration, proceeds of which will go to RISE, a local scholarship and mentoring program serving children of incarcerated parents. 60 Dorrance Street. 421-2010, riseonline.org.

Live in Wayland Square!

October 20 Cardi’s Furniture and East Commerce Solutions Inc. are sponsoring the 3rd Annual Amazing Wish Race, an exciting scavenger hunt throughout Rhode Island. All proceeds go to Children’s Wishes, granting wishes to children with life threatening illnesses. 559-9530, cwishesri.com. October 25 Enjoy a four course dinner with wine pairings at Opera Providence’s presentation of Dancing With the Opera Stars. $60. Metacomet Country Club, 500 Veterans Memorial Parkway, East Providence. 331-6060, operaprovidence.org. October 26-28 Providence College Department of Theatre presents Twelfth Night, a comedy by William Shakespeare. 8pm Saturday, 2pm Sunday. 1 Cunningham Square. 865-2218, providence.edu. October 30 Turn on the radio and you’re bound to hear something by Morning Parade. The British band is blowing up the airwaves with hits including “Headlights.” See them at Fete. $810. Doors 7pm, show 8pm. 103 Dike Street. 383-1112, fetemusic.com.

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October 2012 | Providence Monthly

Get Out | Tomasso Auto Swedish Motors

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Music

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Creation:Tuesday at The Spot Underground is definitely not your typical folksy open mic snoozefest. For starters, the night is hosted at a venue that seems to genuinely care for the eclectic ad-hoc nature of the event and doesn’t treat it as an afterthought, or an off-night filler. The eccentric ambiance of The Spot perfectly accentuates the colorful and diverse music that spills from the place each week, drawing artists and patrons from all over the state. The strength of the night most definitely rests with the talented and ambitious people who run it, and its origins go back nearly five years to The Spot on Thayer, where promoters Josh Willis and Josh Fulford were looking for ways to incorporate their love of live music into the gallery and studio space that made up the venue. When the Spot acquired a second room, they began building out a stage and a recording studio space. With that, the idea for a freeform open mic night was born. “With the way we all jammed, the word ‘creation’ just made sense to me,” Willis recalls. “Creating something out of nothing, out of an idea, a moment of inspiration.” Talent booker Nick Cardi adds: “I don’t believe Josh Willis has missed a Creation since its inception five years ago; the show is his baby. It really has become an institution among Rhode Island and Providence musicians.” What makes the night unique is the house band and the squads of featured bands who make the night seem more like a fully fleshed out show. But it wasn’t always this way. “When we started we were much more free form,” Willis says. “Now we have more experience and more of a skeletal structure to follow. We have a house band, Psychedelic Clown Car, made up of truly amazing and experienced musicians; Matt Martin, Kurtis Bento, Bill Ferri and Tony Depoto can lead any jam and constantly cycle through musicians looking to be thrown into the mix.”

Psychedelic Clown Car

Matt Martin, most notably of The Wippets, a fiery outsider folk group, is another driving force behind Creation:Tuesday. On the nights I visited, he maniacally paced the club, rounding up musicians and potential musicians alike; remembering me from my stint with the ‘Mericans a few years back, he very nearly dragged me up on stage too. Martin was hard to resist – the extremely affable musician is a dynamo of kinetic energy. He’s the kind of guy who has headed a stable of bands including The Wippets, Psychedelic Clown Car, Lyin’ Bitch and The Restraining Orders. Last year he released 52 CDs, one a week for a year, with a revolving cast of musicians who also participate on Tuesdays. “I’ve been hosting open mics in Providence for five years,” Martin says. “The Spot is by far the best place we’ve hosted yet. Great sound, soundman, lights, smoke machine, c’mon! The players are good enough to let a song find its place; if you

listen to the other musicians you’re playing with, incredible things can happen. There’s no TV in the bar; all music. Hopefully the future holds more of the same.” When considering the future of the night, Josh Willis finds it hard to suppress his own excitement: “More artists, recording and filming everything; live streaming events over the Internet; live radio shows and podcasting. The sky is the limit. If you have an idea, I’m gladly accepting help from anyone and everyone.”

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Providence Monthly | October 2012

Get Out |

Theatre

By Molly Lederer

Maybe Baby

Pondering parenthood (and the future of the planet) Get ready to laugh a lot, sigh a little and, most importantly, breathe deep. The Wilbury Group mounts the Rhode Island premiere of Duncan MacMillan’s LUNGS this month – and this quietly powerful, two-person play just might knock the wind out of you. “LUNGS is a comedy about a young couple’s debate, desire and attempt to bring a child into a world of advanced global anxiety, erratic weather and social unrest,” explains director Steve Kidd. “Its humor is matched by such personal, truthful and beautiful dialogue that speaks to the level of love the two feel for each other and the fear they have with starting a family and losing it all. It is the most stunningly private play I have ever read.” LUNGS marks Kidd’s directorial debut, though he’s no stranger to the stage. The resident Equity actor at Pawtucket’s Gamm Theatre has performed and taught theater for years. He first worked with the Wilbury Group’s artistic director Josh Short at the Gamm, and approached him with the idea of collaborating on LUNGS after reading the script this spring. Kidd notes, “I don’t think I would have jumped into the role of the director without such belief in the brilliance of this play, the relevance it has to our social/political society and environment, and the innovation it showcases on a theatrical level.” Following the Wilbury Group’s ripsnorting, large scale production of Bloody Bloody Andrew Jackson this summer, Short welcomed the challenge of an intimate play like LUNGS – “technically simple, but emotionally complex,” as he puts it. “It’s such a beautiful play that courageously deals with so many of the questions confronting every generation, and Steve’s commitment to staying true to what the play is about and bringing those questions to light should be an inspiration to directors everywhere,” Short says. The young couple in LUNGS grapples with tough questions indeed. How can you be a responsible citizen when society is a mess? How can you save the planet when your daily existence is part of the problem? How do you make an educated, rational choice to have children while knowing that, as the woman in the play points out, “they become their own

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grown up people and they think their own thoughts and they buy their own clothes and they leave home and they hate you?” And how do you push past all the potential problems of a relationship to do these things together? The play’s unnamed hero (Jed Hancock-Brainerd) and heroine (Rachel Dulude) try their best. They ride bikes, they recycle, and they “support the smaller coffee shops against the larger chains.” But hey, they’re only human. So they also make mistakes, scream obscenities at each other and lose their bearings. “Equally as compelling as the story itself is the way in which it is told,” remarks Kidd. “It’s a play that has no scene changes, no significant lighting changes or costume changes, no furniture or props, no mime, and yet we spend an entire lifetime with these two characters as we travel through time in an innovative, convention-breaking way.” A relative newcomer to the local theatre scene, the Wilbury Group is fast establishing itself as one to watch – closely and often. Short founded the company after the birth of his first daughter, in the hopes of creating opportunities for himself and other actors

that still allowed for time with family. Impressed by shows at the Gamm, Trinity Rep and Elemental, he strived to bring together artists from these and other area theatres. He says, “We’re committed to challenging ourselves and our audiences with the productions we choose, and I think that in a way similar to how Alias Stage/the Gamm came to be, we’ve risen because our audiences appreciate that challenge.” LUNGS presents audiences with a modern, minimalist look at age-old issues. While its IKEA shopping, liberal leaning characters may seem specific to these times, their struggle to find their place, make a difference and do the right thing is timeless.

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October 2012 | Providence Monthly

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Get Out |

Art

By Erin Swanson

Drag Brunch! the First sunDay oF each month 12:30Pm seating

Joe Perez stands in front of a projected image of the Cruel Summer album cover

Renaissance Men A PVD artist designs Kanye West’s newest album cover Designer Joe Perez has got some serious credentials and impeccable taste. Just ask the ever-so-fashionable (and controversial) Kanye West. In fact, Joe has been working for “Ye” for the past five years and recently designed his Cruel Summer album cover, which dropped last month. “It’s a collaboration album with artists from Kanye’s G.O.O.D. Music label,” Joe tells me in his home studio loft. The lights are dimmed and mellow music casts a chill vibe on the space. He’s dressed in black and white, with not a hair out of place. After graduating from Art Center College of Design in Pasadena, California – “the RISD of the West Coast” as he describes it – Joe designed and maintained websites, including two popular fashion blogs he created in collaboration with his brother. One day after having moved back East, his phone rang. Kanye was on the other line. “When I first started working for Kanye, I did random odds and ends — maintaining his website and doing research for various projects,” Joe says. “If Kanye calls at 3am and needs something done by 6, that’s it — you just do it. He’s not only a musician but a fashion designer, a director and a fine artist. He’s a true Renaissance man and a creative visionary.” After proving himself over time, Joe was given the biggest assignment of his life. From start to finish, it took Joe an estimated 700 hours to design and execute the album cover and packaging. “My art director, Guido Callarelli, and I

worked directly with Kanye on the cover,” he says. The process was a complex one — beginning first with a female from a classic work of art and slowly chipping away at her, carving each cheekbone and every curve, as if she were made of digital stone. “Now she’s the perfect woman,” Joe says with a laugh. “I’m a Photoshop surgeon.” When creating a product for someone as detail oriented as Kanye West, perfection is a must. Joe is a bit of a Renaissance man himself. Under Kanye’s DONDA design studio umbrella, he has cooked up t-shirts for the 2011 Watch the Throne tour Kanye headlined along with Jay-Z. As for that impeccable taste I alluded to earlier? Joe also designed custom furniture for his loft, including a sleek white coffee table on top of which rests a stack of books - an homage to fashion and photography - Helmut Newton and Louis Vuitton just to name two. “People have preconceived notions [of Kanye] based on the media’s perception of people in the lime light. They usually have strong opinions and don’t hide what they think. It’s clear how much Joe respects the music mogul and the rest of the DONDA team, which includes creative director Virgil Abloh. “I’m grateful for all of the opportunities Kanye’s given me throughout the years,” he says. “As to exactly how many designs I’ve done, a gentleman never designs and tells.” To see more photos of the album cover or the tour t-shirts go to providenceonline.com.

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The Last Detail

Sure, there are “haunted houses” you can visit this month. There are factories, asylums, mazes and tunnels where you can pay to have actors dressed as mutated homicidal maniacs and grotesquely painted clowns (shudder) give you some cheap thrills. But for some real haunts, try Rory Raven’s Ghost Walk, a walking tour of Providence’s haunted history. “I love hearing the local stories and oral history that get passed down the generations, the stuff that maybe doesn’t make it into the history books, and Providence has more than its fair share,” says the mentalist and author of Haunted Providence. “Growing up hearing ghost stories

Providence Monthly | October 2012

about Providence, about Poe and Lovecraft, I decided to put together the Providence Ghost Walk to preserve and pass along those stories.” This year is the walk’s 13th season; expect to hear some of Raven’s classic stories, like the macabre lamplighter of Mill Street, Benefit Street’s man in black and the phantom women of Power Street. “I may have a few surprises in store,” Raven says, “but I’m keeping mum about that for now...” Walks run every Saturday and Sunday in October, leaving from the corner of Benefit and College Streets (250 Benefit Street, on the courthouse steps). 3pm. $9. roryraven.com. –Julie Tremaine

Rory Raven

Photography: Mike Braca

Walk with the Dead

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NoVeMber 8, 2o12 – 7:3o PM Even among the world’s elite ensembles, the Brentano String Quartet has reached nearly unparalleled critical heights for their electrifying and emotionally charged performances. Brentano violinist Mark Steinberg says that their driving passion is “to help people listen through the ears of a composer, through the ears of a creator, and to almost feel involved in the process of creation themselves.’’ Named for Antonie Brentano, rumored to be Beethoven’s “Immortal Beloved,” the Brentano Quartet performs in the most prestigious halls across the United States, Canada, Europe, Japan, and Australia. Franz Joseph Haydn: String Quartet in E flat major, Op. 33, No. 2, “The Joke” Béla Bartók: String Quartet No. 4 in C major, Sz. 91 Johannes Brahms: String Quartet No. 2 in A minor, Op. 51, No.2

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LEON STEINMETZ THE AGE OF REASON - THE AGE OF FEAR The 18th & The 21st Centuries

Art by local artists donated to support Sojourner House

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Reconstructure 96 Calverley Street, Providence One night gala only! Project Home: where fine arts and human rights activism intersect. Sojourner House, RI’s leading resource for victims of domestic violence, and Reconstructure join their aesthetic and ethical sensibilities to fulfill a new design concept for individuals in emergency housing. Project Home helps those in transition re-create a notion of home that is positive, personal and inspiring. Phase one celebrates the transformative power of art in everyday life.

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