TRAIN & CHARTER WITH NESC THIS SUMMER!

Big City Vibes in the Burbs

A Providence seafood joint’s second location impresses city and coastal diners alike

With over 400 miles of shoreline, Rhode Islanders know their seafood – so you can imagine a restaurant with “oysters” in its name would work extra hard to live up to its discerning coastal clientele. Providence Oyster Bar does just that. The Federal Hill staple set its sights on being even closer to the water when they opened a second location in East Greenwich just over a year ago, bringing big city vibes to the quaint waterfront town.

Located on bustling Post Road in the former Sweet Twist candy shop, Providence Oyster Bar is a welcome addition to the East Greenwich dining scene, with a sophisticated yacht club feel featuring lots of dark shiplap and many nautical touches. A large bar area is the perfect spot to grab a round of appetizers with a couple of cocktails, choosing from a list that’s creative without being too over the top. I ordered a Paper Plane – made up of Bulleit bourbon, Aperol,

St. Agrestis amaro, and lemon juice – which was well-balanced and delicious. My friend enjoyed the Blood Orange Cosmopolitan.

As the name alludes to, Providence Oyster Bar has a robust raw bar. On the night we visited, they were showcasing oysters from Walrus and Carpenter in Charlestown,

CUISINE: Approachable seafood

ATMOSPHERE: Sophisticated yacht club

Must-Try Items

Loaded Greek Hummus ($15)

Hummus with tomato, cucumber, red onion, feta, Kalamata olives, and grilled naan bread

Wasabi Ginger Calamari ($16)

Calamari topped with pickled cucumber, peppadew peppers, pickled ginger, and wasabi aioli

Sesame Seared Ahi Tuna ($35)

Ahi tuna, lobster wontons, baby bok choy, and sweet soy glaze and some from just over the border: Beach Plum Oysters harvested in Westport, MA, and Connecticut’s Mystic Oysters. I can’t get enough of Walrus and Carpenter mollusks, so I ordered a dozen. They were fresh, buttery, and briny – a perfect way to start the meal. (Pro-tip: catch Appy Hour nightly from 3-6pm, or 10:30am-2:30pm Sundays, and load up on discounted clams, shrimp, and oysters.)

Following our server’s recommendation, we also ordered a couple of appetizers. Our surprise favorite was the Loaded Greek Hummus, featuring the creamy spread topped with olives, feta cheese, red onion, and tomato. The grilled naan on the side was excellent even on its own. A round of

Bacon Wrapped Scallops arrived cooked to perfection and drizzled with the most delicious espresso maple syrup.

For dinner, I ordered the Sesame Seared Ahi Tuna, which was served with a side of fried lobster wontons. My dining companion ordered the Lobster Gnocchi and was surprised by the huge portion. The dish contained plenty of sweet and tender lobster morsels. We were both impressed by the elevated yet unpretentious meals.

We were too full for dessert but did see the tray of sweets circulating, which included crème brûlée, New York cheesecake, and chocolate cake. They also have daily flavors of house-made gelato or sorbet – the perfect end to the night or palate cleanser.

If you’re looking for a fun night out, Providence Oyster Bar is sure to please. The menu has something for everyone (even the landlubbers). The sophisticated atmosphere, excellent cocktails, and tasty food will bring me back for more.

Providence Oyster Bar

East Greenwich

5707 Post Road, East Greenwich • 715-2526

ProvidenceOysterBar.com/eastgreenwich

Like many new food ventures, Purslane in downtown Wakefield is a product of the pandemic. Owners Matthew Brown and Freida Sahady are best known for their food truck ButterHead, which began serving customers in 2021. “We never intended on running a food truck,” the couple shares. “We saw an advertisement for the truck when COVID-19 was new and we thought ‘why not?’ It seemed less risky than a restaurant and a good jumping off point for us. A restaurant or storefront was always our real vision and intention.

We’ve both been in the industry for such a long time we felt it was time to make something our own.”

Brown and Sahady look forward to serving small bites with a focus on seafood and local ingredients. “Our little sister ButterHead will be nearby cooking up those classics we’ve all come to love. Food from the truck will be available for eat in or take out on site at Purslane.” That means menu items might include kimchi hot dogs, roast pork, or sourdough grilled cheese. Wakefield, ButterHeadRI.com

Known for delivering wholesome, chef-prepared meals to your doorstep, Feast & Fettle recently opened its first retail destination, Neighborhood Fridge, located at Blackstone Place Plaza, at the intersection of Providence’s East Side and Oak Hill. Stocked with readyto-go dinner, lunch, and breakfast items, plus local products and wine, the shelves are refreshed weekly to ensure customers always have new and exciting options to choose from. All of the food will be prepared in Feast & Fettle’s East Bay commissary kitchen.

“We’re always looking for new and improved concepts that allow the community to experience Feast & Fettle,” says director of new concepts, Becca Brady, who has led the expansion into retail. “Our Neighborhood Fridge is perfect for those who need a last-minute meal or prefer to stop in and pick up a quick item on the go.” Feast & Fettle is committed to supporting both the local communities they operate in and global causes, contributing $1 of every order to Edesia Nutrition to help battle malnourishment in children worldwide. Pawtucket, FeastAndFettle.com

A major player on the Warren dining scene is expanding this June. Known for casual indoor and outdoor dining, Bywater is re-launching their bakeshop – originally born of a pandemic pivot – at 277 Water Street just across the street from the main restaurant. “We’ll have a limited seasonal menu of breakfast and lunch items, grab-and-go items like breakfast sandwiches, that kind of thing,” says Katie Dickson, owner of Bywater. Along with an extensive selection of co ees and teas, “we’ll have a couple of breads – we specialize in a dark sticky sourdough and also some laminated European-style pastries, croissants, and our spice buns.”

“The first floor has a lot of room, so we are also going to be adding groceries and provisions,” she adds. “We’ll have some farm fresh produce and pantry gifts, lots of different things.” Look for locally sourced products including fresh coffee beans, too. Warren, BywaterRestaurant.com