Food & Drink | experience •
By Angie and Jeff DiMeo
Brunching Around Wakefield Grab a date or a group for a late morning of satisfying dining on Main Street
When we learned about chef Mark Bryson and wife Alicia’s cozy Wakefield eatery Duck Press (the duo that gave us Binge BBQ in Newport), we were intrigued. When they recently shared that they’d launched a brunch menu, we became determined. This news is how we discovered more than one gem on charming Main Street. BUT FIRST, COFFEE With a couple of friends in tow, we strolled into Caf Bar on a late Sunday morning for a much-needed caffeine fix (and a few snacks!). We soon learned that “Caf” stands for “Coffee and Food,” and that this neighborhood favorite is all about craft and customer service. This is immediately apparent in their regionally roasted coffee and the high-quality ingredients used in
38
SORhodeIsland.com • May 2022
their smoothies, toasts, and paninis. First up was a round of specialty lattes – the group favorite was the seasonally apt Spring Latte. This creamy, sweet, espresso drink includes honey and bee pollen. Order one and thank us later. Intrigued by their take on a truly trendy lite bite, we decided to sample Caf Bar’s avocado toast, one of many savory options on the menu, before heading over to Duck Press for the main course. Warm toast is spread with mashed avocado and topped with sprouts and a light sprinkle of red pepper flakes – the ideal snack. But what’s perhaps most heartwarming about Caf Bar is the sense of community the owners have created. Locals, students, and tourists alike are inclined to sit, mingle, and relax for a bit instead of just grabbing a cuppa to go. We found ourselves fitting right in.
BRUNCH BUNCH Properly caffeinated, we took the two-minute stroll down Main Street to Duck Press. Naturally, we started with their Brunch Board Sampler. House-made cinnamon sugar doughnuts, mini croissants, banana bread, fresh fruit, jam, and honey butter are assembled on a board in this sweet take on charcuterie. Let’s be honest – chef Bryson could have dropped the mic there and we would have left satisfied. But then came the Smoked Bluefish Beignets with remoulade, which served as another example of how a well-trained chef with sharp attention to detail can turn something simple into utterly sublime. For those of us who grew up fishing blues on the bay, you know that unless it’s extremely fresh, correctly cleaned, and thoughtfully
Photo by Jeff DiMeo
Avocado Toast from Caf Bar
