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11 Sand sculpture competition returns early and moves to Charlestown
16 Local grocery chain wins international prize
18 RHODY PETS: Adoptable pets of the month
20 Westerly program creates future culinary pros
24 East Greenwich middle-schooler makes history under the sea
30 RHODY GEM: Learn serious DIY skills inside a NK plaza
32 CALENDAR: This month’s must-do’s
A17 HOME: A main bedroom is redesigned into spa-like retreat
A22 STYLE: Getting ready for Derby Day in Rhode Island
A24 SHOP: It’s all relative for a trio of mother-daughter businesses
A28 INFLUENCER: The coastal food photographer creating sumptuous still lifes
67 Southern Rhode Island’s fishing industry calls for a shift in palates
77 IN THE KITCHEN: A legacy shop for home chefs sees an exciting rebrand
84 EXPERIENCE: Westerly’s go-to spot for great steak
92 RECIPE: Pasta salad for spring soirees
94 FOOD TRENDS: South County restaurants shaking up inspired sips
Ocean State eateries are putting the mid-day meal back into rotation – and we’re here for it
SOUTH COUNTY
Who better to turn to for fashion advice than Emmy-nominated TV exec and personality for WPRI and The Rhode Show , Ashley Erling? In “Derby Day Style” (page A22), Erling shares ideas and local resources for getting ready for the most fashionable two minutes in May, plus statewide celebrations.
Writer Cheikh Higgs is usually on the culture and human interest beat, but this month he sinks his chops into our Food & Drink section, checking out a steakhouse in Westerly. Read every mouth-watering word in “A Cut Above” on page 84. During his downtime, Higgs enjoys music production, cooking, and exploring new destinations.
Our features writer Emily Olson has a varied portfolio and over 20 years of experience in publishing. In this issue, she takes a deep dive into southern Rhode Island’s fishing industry, reporting on the need to change minds and palates to make the most of our local ecosystem in the face of new challenges. Read “Sea of Change” on page 67.
Former dolphin trainer-turned-food writer Jenny Shand is always up for an adventure, often with her husband and toddler in tow. For May’s cover story, she criss-crossed the smallest state to report on the return of meeting for lunch, something not so easy to do until fairly recently. In “Lunch is Back!” find places for all types of mid-day meetings, and more, on page A1.
Rhody’s own sand-sculpting competition returns to a new time and place – near the trolls
By Caitlyn Bailey
Asleeping tiger, a mythical dragon, and King Neptune of the sea all stand before you. The three characters are masterfully crafted out of sand, so the only threat they pose is leaving you in momentary awe. Try your best to pick your jaw up off the floor and carry on – the other offerings of Atlantis RIsing await you.
An initiative of the South County Tourism Council (SCTC), Atlantis RIsing invites artists from around the world to a sand sculpture competition of grand proportions from May 30 to June 1. Ten artists, each competing for a cash prize, are provided with 12 tons of quarry sand to bring their visions to life over the course of five days, which ends up being around 40 hours altogether. Competitors are only allowed one day off the clock to compact and prepare their plot, and sculptures must only be made of sand and water.
Sculptures must only be made of sand and water
While the sand sculptures are undoubtedly the main event of the competition, there is much to do and see, with local bands performing live as attendees browse through the goods of artisan vendors, or grab a bite to eat from a food truck. Hands-on activities include learning how to sand-sculpt, and photo ops abound between the sand sculptures, busy
artists, and atmosphere.
Louise Bishop, president of the SCTC, leads an office of seven people with the common goal of drawing in visitors to southern Rhode Island from the New England area and beyond. She and her team travelled to sand sculpture competitions in Florida, Virginia Beach, and Texas to understand the inner
May 30 - June 1
Ninigret Park, Charlestown Rain or shine. No dogs allowed. Tickets at the door.
SouthCountyRI.com
workings of these contests. With advice from organizers around the country informing their approach, the competition launched in October 2022.
“Even we were surprised at the sheer number of people who came,” admits Bishop. The first year launched at Misquamicut State Beach with a theme based on the event’s
octopus logo. The following year, the staff decided to establish a pirate theme, inviting Captain Jack Sparrow and other buccaneers to walk around singing sea shanties and taking photos with wonderstruck children. Competitors may choose to follow the theme, but it’s not mandatory. Three years later, Atlantis RIsing has found a new home at Charlestown’s Ninigret
artist
Park, more inland than its previous location. Festivities will follow an enchanted garden theme in honor of the new Thomas Dambo troll sculptures housed in the park. Visitors will be in for a treat with decorations and characters involving fairies and mushrooms. “You can see the joy, and it reaches all ages,” says Bishop. “That’s the most amazing thing to me: the awe.”
Rhody’s beloved grocery store chain ties for best in worldwide competition
By Adam Zangari
Dave’s Fresh Marketplace may have started as a humble fruit stand on West Shore Road, but now it’s achieved international renown. Not only did the store, with 10 locations throughout Rhode Island, win a USA Retailer of the Year and Food Innovation awards, it finished in a tie for the Independent Grocers Alliance’s best independent grocery store in the world. The IGA competition included more than 7,700 grocery stores from across five continents in the International Retailer of the Year competition.
“We were shocked by that,” said Susan Budlong, Dave’s director of marketing and communications. “There were so many impressive grocery stores. It was amazing.”
This was Dave’s first year participating in any IGA competitions. Budlong said the company had been encouraged to enter by its wholesaler, Bozzuto’s Inc., which had shown off the store as a model to other independent stores over the last 10 years. Last year, Cesario
and Hogan finally relented.
“Both Bill [Hogan, director of business operations] and Dave [Cesario, owner] are very humble guys. As a company, we’re run under the radar, we keep to ourselves, we support our communities and we do the right thing by people,” Budlong said. “These are two guys that try not to make waves, right? They’re not trying to be anything but the best community stewards and be involved … At the time, I think they didn’t realize what a big deal it was. It wasn’t until we went to Vegas and realized that this was a lot of competition and this was a big deal.”
Dave’s tied with Nam Dae Mun Farmer’s Markets, a Korean grocery store with eight locations in the greater Atlanta area, for the international honor.
In his acceptance speech, Hogan said that while local and independent grocers face increasing challenges from national chains, the most important priority for Dave’s has never been focusing on its competition. Rather, it’s
been about making Rhode Islanders happy.
“We truly appreciate our customer base,” Hogan said in his acceptance speech. “For 50-plus years, Dave’s and its 10 stores have served Rhode Island well and given our customers clean, vibrant, neighborhood-themed stores loaded with caring staff and impeccably fresh, innovative food departments … Our motto, ‘What’s so hard about being nice?’ has always worked well for us.”
Budlong said that the way that Dave’s makes and prepares its food is unique for a grocery store – making small batches of each of their foods at a time to ensure consistent quality. That preparation, Budlong said, impressed the IGA, and led to Dave’s winning its Food Innovation award.
“We produce everything either through those kitchens or through our central commissary and our scratch bakery,” Budlong said. “That’s very different than an average grocer. Most grocery stores work with
vendors that provide some prepared foods for them, but we develop the recipes … I don’t think I could name another grocery store that has a 10,000-square-foot commercial bakery on the premises.”
At the moment, according to Budlong, Dave’s is currently considering things to celebrate the honor, and get the word out to the community. For now, though, the mood at Dave’s can be summed up in one word: pride.
“Bill and Dave set the tone; we just try to manage it,” Budlong said. “We try to make sure that people feel comfortable, and we want people to feel as though they can shop. We want people to be proud, right? This has made not only our employees tremendously proud, but Bill and Dave tremendously proud of the work they’ve done.” For locations and more, visit DavesMarketplace.com.
This article was originally written for and appeared in the Warwick Beacon
By Karen Kalunian
LLooking to welcome a new furry friend into your home? Adopt, don’t shop! Shelters across South County have dogs and cats ready to find their forever homes. Here are some sweet faces ready to meet you, or reach out to the shelters to learn about even more adoptees.
BREED: Tabby American Shorthair
AGE: 2 years
GENDER: Female
With big golden-green eyes and long white whiskers, Hope is a beauty. She’s a bit shy but once she trusts you, she likes having her chin and head scratched. Hope is best suited for an adult home but enjoys the company of other friendly cats, so the shelter is seeking a home where she will have a cat-pal. If you’ve been looking for another feline friend, Hope could be the one.
EXETER ANIMAL SHELTER
401-294-2754
If you have been thinking of adopting or if you know of an animal in need, contact Karen Kalunian directly at animaltalk1920@gmail.com.
BREED: Goldendoodle
AGE: 4.5 years
GENDER: Female
Canella is a gorgeous girl! Her heart is so full of love and all she wants to do is share it with everyone she meets. She is looking for a home where she will be your one and only pet as she loves all of the attention to herself. Canella also loves to run and play, so the rescue requires any potential adopters to have a fenced-in yard.
ANCHOR PAWS
401-320-8802
BREED: American Bully mixed breed
AGE: 7-8 years
GENDER: Female (Remi) and male (Diesel) This beautiful bonded pair of littermates have been together forever. They are both amazing in their own way. Remi is the quieter one, always looking for approval, and is the couch potato of the duo. For playful Diesel, the ball is life, as he loves to play fetch. All they really want is to be loved again, have a fenced-in backyard of their very own, and find their forever home!
SOUTH KINGSTOWN ANIMAL SHELTER
401-789-5515
Hands-on learning, top-tier equipment, and community impact set a high school program in Westerly apart
By Jenna Kaplan
At most high schools, running a cafe, catering a major event, or competing against professional chefs would be a once-in-a-lifetime opportunity. At Westerly High School (WHS), it’s just another Tuesday. The school’s Culinary Arts program goes beyond basic cooking, throwing students straight into the
fast-paced food industry. With hands-on experience, cutting-edge kitchen technology, and a deep commitment to community service, this program is shaping the next generation of chefs, restaurateurs, and hospitality professionals.
“We put them in the action,” says Zachary Zarkowski, a WHS culinary arts teacher assistant. “They cater multicultural nights at
elementary schools, plan Cinco de Mayothemed teacher appreciation events, and learn how to run a full-service operation. It’s all about hands-on experience.” With access to professional-grade equipment like Rational iCombi Pros and IVario cookers, the same tools used at Johnson & Wales University, students are mastering the industry before they even graduate.
At the heart of the program are The Highland Grille and the Campus Cafe, two student-run businesses where young chefs take charge of everything from customer service to high-stakes competitions. “The Campus Cafe teaches them how to operate a POS system and handle real customers,” Zarkowski explains. “And The Highland Grille? That’s
MINUTE PARADISE MASSAGE — OR — SIGNATURE FACIAL — FOLLOWED BY A — TROPICAL BODY TREATMENT & COCONUT SUGAR FOOT SCRUB
our battlefield. We’ve gone head-to-head with restaurants and other high school culinary teams – and we’ve won.” Their victories include titles from the Cabin Fever Charity Chowder Cookoff and multiple seafood competitions, proving these students can hold their own against professional chefs.
Beyond the kitchen, students step up as leaders. One senior recently took on an entire catering project, handling everything from menu design to cost analysis. “Watching them put it all together was incredible,” Zarkowski
says. “They were running the show!”
The program also gives back. Students prepare meals for those in need, stocking a food rescue fridge inspired by Johnson & Wales University’s initiative. “We package meals for food-insecure students,” Zarkowski says. “It’s something we take a lot of pride in.” Their outreach extends even further, partnering with the local police department to show how food can unite a community.
As the program continues to grow and evolve, there are plans to incorporate more
local ingredients and state-of-the-art technology to stay ahead of industry trends. “Rhode Island has some of the best local farms and seafood,” Zarkowski says. “Our students learn to appreciate high-quality ingredients, and that sets them apart.”
For aspiring chefs, his advice is simple: “Work hard, absorb everything like a sponge, and never stop improving. Whether you dream of running a small-town cafe or working in a Michelin-starred kitchen, the opportunities are endless.” Learn more at WHS.WPSRI.org.
With grit, determination, and over 50 dives under her belt, this East Greenwich sixth grader just made history beneath the waves
By Jenna Kaplan
At just 12 years old, Mia DaPonte of East Greenwich has made history as New England’s youngest PADI-certified Master Scuba Diver. She also became the youngest female in the United States to achieve this elite certification – a distinction earned by fewer than 2 percent of divers worldwide . DaPonte’s path to Master Scuba Diver status was anything but easy. Over two years of training, she completed rigorous coursework, pool drills, and open-water dives in New England’s challenging waters. Her certification dives took place in Cozumel, Mexico, where she spent more than 20 hours in the water refining her skills. She logged deep dives, night dives, and complex rescue scenarios, including lifting an adult diver from the ocean floor in a simulated emergency response.
“Even though I passed, not all of it was easy,” DaPonte says. “The rescue portion was the hardest physically. It wasn’t easy to lift someone to the surface and get in the right position above them for each rescue breath.” Despite the challenges, she persevered, taking her final e-learning exam on her 12th birthday, the earliest age the Professional Association of Diving Instructors (PADI) allows for certification, securing her place in the record books.
DaPonte’s instructors, Allison Trainor and Seamus Hastings from Dive On It Scuba in Cumberland, witnessed her determination firsthand. “She worked so hard to reach this goal,” Trainor says. “Even when she was tired, she dug deep and carried on.” Hastings, who has guided DaPonte since the beginning, describes her as a “whirlwind of energy and determination. Her passion for the ocean is inspiring.”
Earning a Master Scuba Diver certification requires PADI Open Water, Advanced Open Water, and Rescue Diver certifications, along
DaPonte is New England’s youngest PADI-certified Master Scuba Diver with at least 50 logged dives and five specialty certifications. DaPonte exceeded these requirements, earning additional certifications in CPR and First Aid, Underwater Photography, and Equipment Specialist, among others. She has already explored reefs and shipwrecks and swam with sharks in Bermuda, Puerto Rico, and the Bahamas. Training in Rhode Island’s cold, low-visibility waters gave DaPonte a distinct advantage, reinforcing the saying, “If you can dive in New England, you can dive anywhere.”
McCloskey,
A large studio offering classes for individuals and groups, ready to help patrons transform unfinished materials like wood and glassware into home goods with personality.
Where to find it:
From US 1, turn onto Trowbridge Drive to find a shopping plaza anchored by a Newport Creamery. Among the restaurants and a nail salon, look for Hammer & Stain’s entrance.
Love a good craft session? Hammer & Stain Wickford keeps its expansive studio stocked with materials that range from trendy supplies like resin to craft staples such as wooden signs and charcuterie boards. With a vast variety of workshops, teen parties, and camp programs, the studio offers a project for everyone. Armed with an art degree, AJ Bothum grew up sand-blasting redwood signs and etching glassware for her father’s company, and has created a welcoming environment where folks can enjoy making stuff. Typical classes can last two to three hours so participants are welcome to bring along snacks and drinks. When asked if artistic talent is required to take a workshop, Bothum says, “Just bring your DIY attitude and a willingness to learn and you will create a project you will be proud of!”
7671 Post Road, North Kingstown HammerAndStainWickford.com 490-1080
Every neighborhood has that secret, hidden, cool and unusual, or hole-in-the-wall spot that locals love. We’re on the hunt for Rhody Gems! Email Marketing@HeyRhody.com to suggest yours and we just might feature it!
May 9-11: A weekend of family-friendly fun awaits at Misquamicut Springfest , with events including outdoor amusements, food truck row, a classic car show, local vendors, and a beer and wine tent sponsored by Grey Sail. Westerly, MisquamicutFestival.org
May 2-May 24: The Complete Works of William Shakespeare Abridged [revised] [again] is a riotous 90-minute romp through the Bard’s greatest works, performed by a cast of three and loaded with Shakespeare Easter eggs. Wakefield, ContemporaryTheaterCompany.com
May 3: Wings by Sight: Birding for the Beginner Birder at the Parker Woodland Wildlife Refuge is a guided walk led by environmental educator Marina Flannery, who teaches new enthusiasts ways to identify our feathered friends by sight. Co v entry, ASRI.org
May 9: Don’t miss the return of Wickford Harbor Fire , a monthly series of evenings filled with live music, food trucks, local shopping, balloon art, a petting zoo, and floating fire installations, held in the historic seaside village. North Kingstown, @wickfordharborfire
May 10: The Kids and Crafts: Flowerpot Decorating Workshop is a guided art project for children of all skill levels to create a one-of-a-kind Mother’s Day keepsake. Milk and cookies will be served. Westerly, OceanHouseEvents.com
May 10: As part of its effort to beautify Jamestown, the Q uononoquott Garden Club is holding its annual Plant Sale civic fundraiser at the Fort. Getty Pavilion. Shop hardy perennials, herbs, and other seasonal selections. Jamestown, Facebook: Quononoquott Garden Club
May 17: Don’t miss singer and Rhode Island native Billy Gilman with his band The Ragged Impresarios in concert, celebrating 25 years in show business with a mix of original hits and show-stopping covers. East Greenwich, GreenwichOdeum.com
May 28 & 29: Fans of chamber music will hail the return of themed Music on the Hill concerts, kicking off with “Silent Movies” performed at Crafted Hope Brewing Company, followed by “Bach & Beethoven” at First Baptist Church. East Greenwich, MusicOnTheHill.org
May 28-June 21: Theatre by the Sea returns from winter hibernation with the musical Always… Patsy Cline , the true story of the country singer’s friendship with Louise Seger, a fan who corresponded with Cline until her tragic death in 1963. Wakefield, TheatreByTheSea.com
May 30-31: The 2025 United Alt Comedy Fest presents LA-based party rock band The Sloppy Boys, the trio of Mike Hanford, Jeff Dutton, and Tim Kalpakis from the IFC comedy show The Birthday Boys. Westerly, UnitedTheatre.org
While many European cultures view lunch as the main meal of the day, many of us – especially in a post-pandemic world – have perfected the art of eating leftovers at our desk. In fact, finding a restaurant to rendezvous with friends or colleagues in the wake of working from home may feel like an overwhelming challenge. Our team is here to help! We’ve rounded up a statewide selection of noontime fare, from staple restaurants that have been around 50+ years, to those that are celebrating their first anniversary this month. With warmer weather on the horizon, it’s the perfect time to get out and enjoy your midday meal.
Lunch with a View
Originally established as a station for the Coast Guard in the late 1800s, this restaurant has been a culinary destination since 1979. So swoonworthy with its prime waterfront location, even the pandemic couldn’t keep guests away. “We have a great view,” explains Bob Leonard, co-owner and manager, who shares that in the winter they maintain a steady stream of regulars while summer brings travelers from around the world. They are particularly proud of their locally harvested seafood, which makes it no surprise that their Lobster Roll is one of the most popular dishes year-round, made with chilled lobster salad, fresh herbs, citrus aioli, lettuce, and buttered brioche. This month, their outdoor dining is set to reopen where you, too, can experience the unrivaled view of Narragansett Bay as you feast on lobstah, soup, burgers, and more. Narragansett, TheCoastGuardHouse.com
“Once you’ve gone to a Bellini or a Cipriani establishment, you fall in love,” says general manager Alex Pendergrass. Nestled in the heart of Providence’s Financial District, Bellini combines rustic elegance with authentic Italian recipes, carrying on the tradition of the owners’ greatgrandfather, Giuseppe Cipriani, creator of Harry’s Bar in Venice and inventor of the Bellini cocktail. Operating 365 days of the year, you never need to wonder if they’re open for lunch. “It’s a family-run business, and it really shows when you set foot into our restaurant,” Pendergrass continues. All of the bread is made fresh in-house, produce is brought in daily, and the desserts are thoughtfully crafted by their pastry team. From the light and airy dining space to the vibrant floral displays, it’s both luxe and approachable – and don’t forget to try the eponymous peach and prosecco drink (also in a nonalcoholic version). Pro v idence, BelliniRestaurant.com
In just one year, Frank & Laurie’s has become a beloved staple on the East Side and gained notoriety for its neighborhood charm and homemade fare. The restaurant was born from a desire for a good lunch spot. “I’ve been a chef my whole life,” owner Eric Brown explains, “and my wife is a nine-to-fiver, so lunch had been ‘our thing’ when we lived in Chicago. After moving to Rhode Island, we asked a couple chefs where we should meet up for lunch, and they were like, ‘Let us know where you find it.’” When a space (where Rebelle used to be) became available, Brown seized the opportunity. “It’s a perfect spot – on the corner, lots of windows, lots of light all day long. We got lucky and, dare I say, the stars aligned for us.” With a crowd of all ages and backgrounds, it’s a testament to the fact that everyone was looking for this. The menu is inspired by Brown’s grandparents, featuring comfort foods with an elevated twist – deviled eggs, shredded carrot salad, biscuits and jam, and pancakes served until 3pm. Keep an eye out for their new take-out coffee and pastry window that’s set to open this month. Pro v idence, FrankAndLauries.com
Motor along on Route 44 to the state’s longestrunning carhop-service restaurant, A&W. Be sure to have cash handy, then park the car and turn on the headlights for service. Corn Dog Nuggets, Cheese Curds, Chicken Sliders, Double Cheeseburgers, Chili Cheese Fries, and more are on the menu, but don’t miss getting a signature root beer made fresh! Smithfield, AWRestaurants.com
Photography by Nick
Located in Cranston, owners Emily and chef Berke Marye have noticed that All Favorites Cafe is a place for friends to meet up who haven’t connected lately. “It’s a central meeting point for people around the state, and I’m always surprised by the people who come in for lunch – travelers, people working from home, locals. Folks are realizing you don’t have to wait until dinner to go out for great food,” says Berke. After living on Block Island for years, the Marye family moved to Cranston, and it just made sense to open a breakfast and lunch spot where JP Spoonem’s had been for 40 years. “We realized we didn’t have to reinvent the wheel. [Breakfast/lunch] suited our life, our family, and gave us a feeling of community; lunch just feels communal,” Emily says. With the same menu served all day, you can have a burger for breakfast or an herbed goat cheese omelet for lunch. “The Cubano is a favorite, but we have so many regulars that they play the menu like a piano. There isn’t something on the menu that isn’t ordered.” With Berke’s Pantry opening, diners who love the chef’s pimento cheese, pickles, and other favorites will be able to bring them home for the family to enjoy. Cranston, AllFavoritesCafe.com
Hidden Gem for
If you’re hankering for locally roasted coffee and a sweet or savory crepe, there’s no better place than Cafe Water Street. From Ham, Brie & Hot Honey – made with local Aquidneck honey – to their best-selling Nutella and Strawberry, the selection of crepes is wide and creative, not to mention you can build your own.
Open seven days a week in the summer, this staple in the heart of Warren’s Town Wharf is perfect for a quick stop or a casual meetup with friends. You’ll find a diverse crowd, from business commuters in the morning to high schoolers in the afternoon, and everything in between – even boat traffic! In more recent years, their neighboring restaurant, Chomp, rebuilt the patio that is shared with the cafe and transformed the scene from “nothing but shells” to an elevated stone patio that’s more than twice the size. According to owner John Valerio, “It was already a million dollar view, but now it’s even better.” Warren, CafeWaterStreet.com
Don’t let the fact they specialize in grilled cheese fool you – Scratch Kitchen & Catering takes their claim to fame to the next level with options like Duck Confit and Los Cubanos Locos. You’ll rethink everything you thought you knew about grilled cheese. And just like their name implies, everything is made from scratch. Their first-place cook-off awards for both chili and mac and cheese are evidence that you can taste the difference. Celebrating 10 years this May, they’ve perfected their lunches, making this a gem that locals love. While their space is small, their flavors are big. With wraps, salads, and soups – the Watermelon Peach Basil soup is a hit in the summer – and the option to turn any grilled cheese into a mac and cheese bowl, Scratch Kitchen & Catering offers the quintessential comfort lunch. Newport, ScratchNewport.com
This beloved local institution harkens a sense of nostalgia for many Rhode Islanders, and it holds a special place in the state’s dining culture. Since its debut in 1972 as a deli, generations have enjoyed Gregg’s Restaurant & Taverns’ classic American fare and welcoming service. This spot is especially perfect for dining on a tight schedule since the team is prepared for the business crowd. “They come in, know what they want, and we get it to the kitchen quickly so they can get back to work,” explains owner Rob Bacon. Most popular are their sandwiches and soup or salad combos, but their dinner entrees are also available in lunch-sized portions. It’s worthwhile, however, to save some room for one of their iconic desserts – from Boston Cream Pie to Hasbro Chocolate Peanut Butter Cake (a portion of proceeds are donated to Hasbro Children’s Hospital), you can’t go wrong. Bonus points for worry-free parking. East Pro v idence, North Kingstown, Pro v idence, Warwick, GreggsUSA.com
Known for its Southern-inspired dishes, Dante’s Kitchen offers a unique and inviting lunch experience that draws a variety of clientele, with transplants from the South feeling especially excited about homecooked fare that reminds them of home. The restaurant truly shines with its popular Fried Green Tomato BLT, gumbo, BBQ Pulled Pork Sandwich, and jambalaya – which, according to owner Lisa Altieri, “You pretty much can’t get anything better in the state.” For those looking for lighter options, you can opt for a salad with house-made dressing, such as an arugula topped with shrimp or fried chickpeas. The welcoming atmosphere, with outdoor seating available in the warmer months, makes it a perfect spot for a casual and enjoyable lunch. Fun fact: Dante’s is named for Altieri’s beloved pup, so this is also a dog-friendly restaurant, adding to its charm. East Greenwich, DantesKitchenRI.com
Places and menu suggestions to whet your appetite for lunch and beyond:
Bar’ Lino, Johnston: Grandma Pizza, Cardinale
Basil & Bunny, Bristol: Chimichurri Cauliflower Burrito Bowl
Becky’s BBQ, Middletown: Pulled Pork Sandwich
The Beehive Cafe, Bristol: Cured & Smoked Salmon BLT
Caf Bar, Wakefield: Ham Fig & Swiss Panini
Celestial Café, Exeter: Sweet Potato Wontons
CHOP, Pro v idence: Korean Cauliflower Sandwich
Cielito Mexican Kitchen, Pro v idence: Tuxpan Mole Rojo
Cinder, Westerly: Carrot Ginger Soup
Cold Brook Cafe, Scituate: Cold Brook Chicken Salad Sandwich
CRU Cafe, Newport: Hen & Hog
Dan’s Place, West Greenwich: Homemade Spinach Pie
Downcity Pizza & Sandwiches, Pro v idence: Greek Pizza
Gansett Wraps, Middletown, Narragansett, Westerly: Gyro Falafel
Geoff’s Superlative Sandwiches, Pro v idence: Providence Monthly
Groundswell Cafe, Tiverton: Duck Fat Potato & Bacon Bowl
Hudson Street Deli, Pro v idence: Dexter Sandwich
Jigger’s Diner, East Greenwich: Eggplant Veggie Burger
Kay’s, Woonsocket: Our Famous Steak Sandwich
PJ’s Pub, Cranston: PJ’s Classic Poutine
Presto Strange O Coffee Co., Warwick: Turkey Club
Rachel’s Cafe, South Kingstown: Vermont Maple Burger
Shayna’s Place, North Kingstown: East Matuna Sandwich
Slice of Heaven, Jamestown: Heavenly Burger
Tavolo Wine Bar, Smithfield & Warwick: TavoloWineBar.com: Caprese Salad
Twin Willows, Narragansett: Q ueen Patricia’s Crab Cake
Viva Mexico, Pro v idence: Enchiladas de Mole
NOTE: It’s always wise to check with each venue to ensure they are open prior to making plans, as operating hours may fluctuate with the season. Many eateries are open all weekend, closed one weekday.
For a one-of-a-kind dining experience that blends fresh, local ingredients with picturesque views overlooking saltwater ponds, Matunuck Oyster Bar is best in class. The restaurant’s focus on “pond to plate” dining ensures that seafood is sourced directly from nearby waters, including its own oyster farm. A standout feature is their creative sushi menu, which emphasizes fresh, local fish without the traditional sushi accompaniments, offering a lighter, yet flavorful option for lunch. The Yin-Yang roll, made up of hamachi, yellowfin tuna, sea urchin, Hackleback caviar, and miso eel sauce, is a fan favorite that highlights the restaurant’s unique approach to sushi. During the pandemic, they expanded their outdoor dining to include a patio and rooftop deck, providing one of the most unique dining environments in the area. “Estuaries don’t usually have restaurants on them,” says owner Perry Raso. This setting, combined with a focus on fresh, simple seafood, makes Matunuck Oyster Bar a popular year-round destination. Wakefield, RhodyOysters.com
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“It is no surprise that Stephen exceeded my expectations on the recent sale of my investment property. Stephen is great to work with and I often looked to him for his recommendations given the extensive knowledge he has gained as a trusted real estate professional.
When it came time for negotiating with the prospect, it was a seamless and painless process which resulted quite favorably for me. I look forward to working with Stephen on my next transaction and would certainly recommend him for either personal or business related transactions.”
-PAST SELLER
Just Sold in Johnston
1 Clemence Lane | Sold for $575,000 I recently helped my clients sell this charming threebed home for well over asking price, with captivating marketing and proven sales strategies. Curious what your home could sell for? Let’s chat today!
Burgers are that perfect food that transcends definition, satisfying for lunch or dinner, delicious whether wrapped in paper or on an artisanal bun, handheld or knife-and-forked. Here are best bets for making a meal out of the ubiquitous American classic.
BY PATTY J
The BYOB (in this case meaning “build your own burger”) menu at this well-liked eatery is outstanding. With four different patties (including a veggie), more than 10 cheeses, six breads, and dozens of other options to choose from, the possibilities are endless. Do yourself a favor and make burger night a new tradition. Smithfield, EatAtBlackies.com
This colorful coastal eatery has been attracting locals, URI students, and even visiting celebrities since 1995. Favorites include their Plain and Simple, which you can customize with add-ons; the classic Moo Moo Melt; and the Loco, made of beef, black beans, and cheddar, grilled with avocado in a tortilla and salsa on the side. Narragansett, CrazyBurger.com
If you live for an incredible burger, you’re probably already well acquainted with Chomp. With a new burger joint opening soon in Newport, this multi-location mainstay serves up a juicy selection of traditional offerings (you can’t lose with the House Burger) and newfangled twists like the Crab Rangoon with duck sauce and fried wonton. Pro v idence & Warren, ChompRI.com
This Wickenden Street gem boasts a charming back patio, intriguing cocktail menu, and a delightful house burger with Cabot cheddar and a garlic balsamic aioli – or try the Crunch Wrap, with a black bean and barley veggie patty. A late-night menu of hearty snacks includes handhelds for all tastes. Pro v idence, TheEastEndPVD.com
Good things come to those who wait and such is the case with The Franklin , the anticipated patisserie, cocktail bar, and restaurant opening soon on its namesake Bristol street. Brought to you by Groundswell Guild, patrons can expect the same level of detail in everything from serveware to surroundings to a sumptuous menu. At press time, look for a possible late-May opening. 195 Franklin Street, Bristol
If it’s a sports bar you’re seeking, Patriots fans rejoice: this spot has plenty of TVs, great service, and a pub menu with a house burger and fries that is sure to please. Go at night to catch the big game over a brew, or take the kiddos during the day for a more family-friendly vibe. East Pro v idence, TheLocalRI.com
Every time I walk by this sweet restaurant on Thames, it looks like the customers inside are having the best time – quite possibly because they’re digging into a Portside Burger with a short rib-chuck patty and candied cherrywood bacon. Their scrumptious veggie burger certainly had me rejoicing – trust me, you won’t miss the meat. Bristol, PortsideTavern.com
Add this non-touristy bar and grill on lower Broadway to your summer itinerary. It’s a no-frills, fun-tastic eatery where City by the Sea residents go for phenomenal burgers, fries, and beers on tap, plus melts, po’boys, burritos, BLTs, and other unfussy handheld fare. Newport, PourJudgementNewportRI.com
Sampling the work of celebrated chefs doesn’t need to be fancy, cost a lot, or require a plane ticket. If you’re a foodie living in the Ocean State, by now you’ve likely heard the news about Rhody’s own James Beard Foundation Award® semifinalists, announced in January. This year marks the 35th anniversary of the prestigious awards, which recognize exceptional talent in the culinary and food media industries. Key components of the designation include creating a culture where all can thrive and demonstrating commitment to equality and sustainability. Nominees will be announced on April 2 (just after this magazine is off to the press), and winners will be announced at the James Beard Restaurant and Chef Awards ceremony on June 16 at the Lyric Opera of Chicago. Semifinalists are recognized across 25 categories, and we’re proud to have eight among that list.
Oberlin:
Outstanding Restaurant, Providence Persimmon:
Outstanding Hospitality, Providence
Robert Andreozzi: Best Chef: Northeast - Pizza Marvin, Providence
Subat Dilmurat: Best Chef: Northeast - Jahunger, Providence
Sky Haneul Kim: Best Chef: Northeast - Gift Horse, Providence
Nikhil Naiker: Emerging Chef - NIMKI (inside Courtland Club), Providence
Nick Rabar: Best Chef: Northeast - Honeybird Kitchen & Cocktails, East Providence
Derek Wagner: Best Chef: Northeast - Nicks on Broadway, Providence
This darling casual restaurant on Post Road is popular for brunch, but you can’t miss their dinner menu of classic American fare. Of course, it includes a burger, and it’s a doozie: the Big Ol’ Burger is a half-pound of angus beef topped with special sauce, Cabot cheddar, lettuce, pickles, grilled onions, and tomato on a brioche bun. Yum. Warwick, TheShantyRI.com
COMING SOON:
HIGH MOTOR NEIGHBORHOOD BAR & GRILL, Pawtucket, HighMotorGrille.com
A reimagined layout and spa-like elements transform a bedroom into a sanctuary
By Elyse Major
hen Matt McDermott and Dillon Jones moved to Providence from New York City after their wedding in 2021, they were drawn to a 1927 Colonial-style home nestled in a Wayland Square enclave on the East Side. “It checked every box,” begins McDermott, of the five-bedroom, two-and-a-half bath property. “We moved from New York because we wanted a different pace of life, but we weren’t ready to give up city living entirely. Providence gives us the perfect mix of urban energy and New England charm.”
Soon after taking ownership, the pair immediately saw the potential in reimagining the main bedroom into a primary suite, a design term used to describe a large main bedroom with an en-suite private bathroom. These tranquil spaces are often compared to home sanctuaries, featuring the elements of a boutique hotel and spa. McDermott and Jones enlisted Warwick-based RIKB Design Build to bring modern functionality and elegance without sacrificing any architectural charm.
“Updating the home wasn’t about reinventing it, it was about bringing forward the history while making it more functional for how we live today,” says Jones. “Beyond aesthetics, our approach to home design reflects the lifestyle of living in Rhode Island. Like Providence itself, where historic brownstones sit next to contemporary art galleries, our home is about balance – respecting tradition while embracing modernity, feeling rooted yet effortlessly livable,” adds McDermott.
Bathroom walls were kept bright and neutral, allowing the green tile and natural light to be the focus. Wooden decorative accents and greenery further reinforce the organic, spa-like aesthetic.
The transformation to primary suite started with a redesign to enhance the flow between bedroom, bathroom, and closet. To create a wellness retreat atmosphere, a freestanding soaking tub was installed between two windows to take advantage of sunlight and cross-breezes; a walk-in shower – outfitted in glossy jade-colored tile – features black framed glass doors that connect with the slate-looking tile flooring. “Thoughtful
“Providence gives us the perfect mix of urban energy and New England charm”
details, like the brass fixtures and integrated lighting along the tile wall, bring warmth and depth, creating a bathroom that feels both luxurious and inviting,” says McDermott.
The dressing area boasts custom cabinetry with deep drawers and shelving in a muted sage green, all accented by brass hardware that echoes design features found throughout the rest of the home. Among the prized elements are the original hardwood flooring and a small window seat. Says Jones, “It’s not just about the design; it’s about how the home works for us. The primary suite redesign was a game-changer; it allows us to start and end each day in a space that feels both functional and beautiful.”
Ideas and resources for making the most of living in the Ocean State.
Instead of an overt beach house look, the homeowners leaned into deep greens, crisp whites, and vintage-inspired decor for refined coastal and historical influences. They favor incorporating natural materials like wood, stone, and brass to reflect the classic New England aesthetic, and for arts and accents, turned to nearby antique stores and artists to incorporate local craftsmanship into their home.
“Our mornings often start at Madrid European Bakery and Patisserie, a small cafe in Wayland Square where we grab coffee and pastries before starting the day. We love stopping by Books on the Square, an independent bookstore that’s been around for over 30 years, to browse for a weekend read. For dinner, Red Stripe is an easy go-to for something casual but delicious, while Palo at the bottom of College Hill is one of our favorite spots for a night out. And when we feel like venturing a little further, Oberlin and Gift Horse downtown never disappoint,” says the couple.
“This project highlights the importance of blending form and function, the challenges of working with a historic home, and the joy of bringing a homeowner’s vision to life,” says Kingsley Catalucci, design consultant at RIKB Design Build, a family-owned full-service residential remodeler. Learn more at RIKB.com.
Your garage, your way. From cabinets to flooring, and everything in-between—we provide expert, one-of-a-kind garage organizaton solutons designed around your space, your hobbies and your life. Get inspired at InspiredClosetsRI.com
Get ready for the most fashionable two minutes in May
By Ashley Erling
Two minutes may not seem like an occasion to dress up, but the Kentucky Derby begs to differ. Held in Louisville at Churchill Downs on the first Saturday of May, it’s the first leg of the Triple Crown, and followed by a festival spanning two weeks. However, it isn’t just a horse race; it’s a runway for the most fabulous fashion imaginable. The event has a dress code that encourages upscale attire of dresses and suits, and over the years, statement-making styles
have proven to be as iconic as the race itself, especially when it comes to headwear.
Everett Hoag is a Providence-area costume designer and milliner, with decades of experience in fashion, special events, and performance arts. “Design is personal,” says Hoag, “a delicate dance between imagination and practicality.” His creations are crafted to be as unique and spirited as the people who wear them, finding inspiration in the unexpected: vintage textiles, a particularly striking silk flower, blooming gardens, or even
the architectural lines of an art deco building. “The magic happens when I learn the wearer’s personal style, the vibe they want to project for their fête, and, of course, their outfit. A little whimsy goes a long way, too!” he adds.
So, what is the process to have a bespoke piece made for you? Start with a consultation to discuss your vision, then move into selecting materials and sketching designs. Think of it as a couture experience for your head. Whether classic, avant-garde, or something delightfully
in between, Hoag loves the challenge of creating something that really expresses a client’s individuality through this collaborative journey. “Sometimes it’s a clear vision; other times customers just want something extraordinary,” says Hoag, who helps translate those dreams into a wearable work of art through a blend of inspiration, intuition, and a touch of madcap creativity.
Wondering where you can find a topper of your own? Hoag recommends exploring antique shops, calling out Providence’s Wickenden Street
and the charming boutiques in downtown Bristol for vintage treasures. For truly unique finds, he advises checking out artisan markets and craft fairs. For fabrics and trimmings, he says Lorraine Fabrics on Mineral Spring Avenue is a treasure trove. And, of course, supporting your local milliners and designers - like Hoag (EverettHoag. com) or Geraldine Purcell, The Dapper Flapper, available at Tiffany Peay Jewerly, Tiverton, and The Church Palace, Warren – is always a fantastic way to secure one-of-a-kind pieces.
Places to Run for the Roses Derby Day events around the state to watch and be watched. Visit sites for tickets and details.
Brass Monkey, Pro v idence BrassMonkeyRI.com
Harbor Lights, Warwick HarborLightsRI.com
Linden Place, Bristol LindenPlace.org
Premier Ballroom, Foxwoods OceanChamber.org
Providence G, Pro v idence RooftopAtTheG.com
The Vanderbilt, Newport AubergeResorts.com
Weekapaug Inn, Westerly WeekapaugInn.com
For 15 years, Vineyard Vines has partnered with the Kentucky Derby to serve as the Official Style of the Kentucky Derby, celebrating race day with bold prints, bright colors, and classic designs. They even release a style guide each year with a trend forecast to help spark your vision. You can shop both the men’s and women’s capsule collections for styles at the track and beyond. Garden City, Cranston & Brick Market Place, Newport. VineyardVines.com
For these entrepreneurs, passion and dedication is in their shared DNA
By Emily Homonoff and Robin Kall
Rhode Island is home to a selection of mother-daughter businesses, each built on shared passion and creativity. For this Mother’s Day, we’re focusing on three sets of creative pairs: gourmet treat producers in Pawtucket, purveyors of home accents in a Newport boutique, and jewelry-makers in North Kingstown.
If you’re craving something decadent and delicious, look no further than Diva’s Dips. Sandra Meekins, a retired Providence school teacher, and Carissa, a medical lab scientist, turned Sandra’s signature holiday gifting passion into a full-time business in 2020 and never looked back. When asked what their favorite part of working together is, the answer
is simple: “The extra time we get to share as mother and daughter. The laughs, cries, frustrations…it’s all worth it because we do it together. We have such great respect for what each other brings to our business. We are each other’s biggest cheerleaders!” says Sandra. For any family members looking to go into business, this team recommends leaving everything at the office, which in this case is their storefront at Hope Artiste Village. “What happens at work stays there. It’s very hard to do, but every small business owner needs that separation from work. We try not to talk about work things unless it is that dedicated time to do so,” says Carissa. The women also value communication and an understanding that challenges do happen, and above all else, the sweetness of their bond. Pawtucket, DivasDips.com
At Little Chateau, Jackie and Chrissy Harrington have curated the perfect selection of home goods and gifts to help patrons create their own personal paradises. Armed with a strong sense of style and a background in retail, both mother and daughter always dreamt of having their own shop. In 2020, Chrissy launched her eponymous blog and after gaining a robust following, a physical storefront seemed like a logical next step. Currently in the midst of expanding, it looks like their hunch served them well.
This store was built on an “unwavering mutual respect and a deep understanding of each other’s strengths,” Jackie begins. “We couldn’t imagine working with anyone else. There was no question or hesitation to start a business together.” Jackie and Chrissy share a bubbly energy between them that’s contagious. “We just have so much fun. Even on the slowest day, we are making each other laugh or putting on our favorite song and dancing around the store.” Their biggest piece of advice is to “focus on your goals and stay true to your vision.” Newport, LittleChateau.co
COASTAL CUTE: JEN AND VIVI MENDOZA
You can never be too young to start pursuing your dreams and Coastal Cute is a shining example of just that. Mom Jen has always had an entrepreneurial spirit and wanted to pass that on to 10-year-old Vivi. “As a feminist and mother, I really want to empower Vivi and increase her self-confidence. I felt like it would be an amazing experience for us to do together and learn something as we went along!” But their road to jewelry design isn’t your typical one. Continues Jen, “I am a trained dancer and have a background in physical fitness, and Vivi is 10, so we don’t have what you would consider traditional experience as jeweler artisans.” The joy of making hypoallergenic, lightweight, fashionable earrings from polymer clay led the pair to launch their own business this past July. Pieces can be purchased on their website and at Harbor View Artisans in Wickford.
“Making jewelry has been a form of self-care that we can do together. We get to unwind, bond, listen to music, and hear about each other’s day,” says Jen. As a new business, everything is a learning curve and they handle it as a team. North Kingstown, CoastalCute.square.site
From her Little Compton cottage, a trained chef creates culinary masterpieces
By Elyse Major
McCabe’s “eat beautifully” aesthetic illustrated in styling this petal-adorned confection
You divide your time between a few states. What do you love most about Rhode Island?
I live in a little 1950s summer cottage near the shore in Little Compton with my partner. I love the ease of life in the warm months, the rhythms and routine wrapped up in beach walks, farmers markets, and lots of time in the kitchen. I love the chirping of the spring peepers, the sound of the waves continually crashing in the distance, and the sight of our ever-growing pile of oyster shells just off the backyard deck. The seclusion of our life here always holds such an attraction for me.
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What goes into a typical photoshoot session for you?
The creative freedom I find in my work holds the draw for me. I don’t always plan my shoots in heavy detail because I enjoy the process of being led from one thing that feels good to the next, ultimately resulting in a final shot that looks like what it wanted to be, rather than my own predetermined notion. I always end up with something different or better than what I had originally envisioned.
You have developed a set of “presets” for photographers. Please explain. My preset collection was developed for the desktop to use with Adobe Photoshop Lightroom. The presets give users the ability to add feeling and atmosphere to their own photos. These presets are based on the seasons and the way each one affects the light and color through the day.
What are some go-to meals around the McCabe table?
Our meals tend to be protein-centric, and often
hold some European or Middle Eastern influence. Depending on the day – and my energy levels and interest – you may find a meal of eight different dishes incorporating local produce, dairy, and meats, or simply a grilled ribeye and a jug of watermelon juice.
Where do you like to dine out?
Little Moss [in nearby Dartmouth, MA] is a staple for a nice date night outing; their dishes are fresh, artfully prepared, and always feature locally sourced ingredients. In Newport, Bar ‘Cino is a favorite for lunch – try the branzino – and
Clark Cookhouse for brunch; the atmosphere is stellar and the oyster selection is always on point.
What Rhody harvests do you most look forward to?
We live by a local farm that grows the most beautiful things – pink celery, delicate and colorful ginger root, and celeriac – that we watch being harvested right next door to our home. The availability of fresh seafood is unmatched. We are never lacking for beautiful oysters and locally caught fish. Learn more at KayleyMcCabe.com and on Instagram at @thekitchenmccabe.
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A deep dive into the state’s commercial fishing and dining industry reveals a need to expand palates
By Emily Olson
Rhode Island calamari often takes a circuitous route to your plate. While a portion of squid is processed in the state, much of what is caught in local waters is frozen, shipped overseas for processing, defrosted, refrozen, and then sent back here for consumption. This carbon-heavy process raises concerns about sustainability – and even food safety – that local activists are fighting to change.
Jason Jarvis, co-founder of Q uonnie Fish Cooperative, a seafood co-op in Westerly set to open this summer, has spent 30 years as a fisherman watching the industry evolve. He notes that a big part of the problem is that the Ocean State imports the majority of the seafood we eat from other states or countries. “New England could be feeding itself,” he says. “We land more fish than the state can consume, but instead engage in a fishery system that has a huge carbon footprint and human cost.”
Jarvis says that COVID was a wake-up call for local fishermen because it exposed the vulnerabilities of the state’s seafood industry, highlighting its reliance on exports and largescale operations. “My nephew was fishing on a squid boat for a large-scale operation, and one day, he was sent back to port because no one would buy their catch. We were an export market, but in that environment, only the smaller guys did okay.”
The co-op he founded with three other fishermen took that lesson to heart. “We’re on the border of Charlestown and Westerly. We’ll fish from local waters and nothing we catch will travel more than 15 miles before it gets to a plate,” he explains. “We should have 20 operations like this in Rhode Island.”
While Jarvis is focused on shortening the supply chain, others, like Kate Masury, are working to reshape consumer habits. The
executive director of Eating with the Ecosystem – a non-profit that promotes a place-based approach to wild seafood – Masury sees another major wake-up call on the horizon due to shifting federal policies, and believes that local fishermen and fish mongers like Jarvis will be instrumental in getting us through.
“We’re going to start seeing some changes whether the fishing industry wants them or not, so it’s imperative that we strengthen
local supply chains and build the market for local species,” she says. “We import a lot of the seafood that we eat from other countries due to price or preference, but tariffs and issues with international relations might change the availability and cost of some of those preferred products.”
But before the dream of localizing the market can become a reality, hearts, minds, and palates have to change. The two most
consumed seafoods in the United States are shrimp and salmon, neither of which are widely found in New England waters. Masury says that education is key to convincing people to bring new species into their kitchens. “We host cooking classes, panel conversations, and dinners to teach consumers about local seafood,” she says, describing one part of her organization’s role in the state. “But we also target the industry by teaching chefs how
to use lesser-known seafood species.”
This approach isn’t just about tantalizing taste buds; it’s about connecting people to their community. “We want people to choose seafood from their local ecosystem,” she says. “That way, your food travels less before it reaches your plate, but you’re also connecting with the community of people who are getting that seafood to your plate, whether it’s the seafood business or the fisherman or the
people who prepared it for you.”
One such person is Michael Lapierre, a fish cutter who owns Brightside Seafood in Narragansett with his business partner, Meg Fleming. “I want to get people away from the salmon lifestyle,” he says. “We have fluke, flounder, black sea bass – all this great stuff comes from New England waters. My role in the community is to show people how delicious local seafood is.”
The majority of what consumers will find at Brightside Seafood comes directly from New England waters. And beyond doing his part for sustainability by buying local and teaching consumers about their local ecosystem, Lapierre makes sure nothing goes to waste. “I work with the whole fish, and everything gets a second life,” he says. “I sell swim bladders to make glue, people buy carcasses to make stock, fish skins become dog food, and everything else gets composted.”
Masury says that working with a whole fish is not as complex as it seems, and when chefs and homecooks alike have that skill, smallscale processing happens in small and industrial kitchens, keeping seafood in the state. “We teach high school and college students, professional chefs, and home chefs how to break down fish in an effort to make the process less intimidating.”
The Eating with the Ecosystem website is also a wonderful resource for those looking to
step outside of their seafood comfort zone and try something that might be less popular, but definitely closer to home. “People often get stumped when they can’t find recipes for something like sea robin or skate,” she says. There are plenty of recipes on her organization’s website, but she also encourages people to consider the culinary properties of the fish. “If you’re working with a mild, flaky monkfish, look for recipes that call for cod. If you have a stronger-flavored fish like bluefish, try using a salmon recipe.”
Rhody
Brightside Seafood Market 1014 Boston Neck Road, Narragansett
Visit BrightsideSeafood.com to preview what’s in the case day by day, or stop by the shop.
Eating with the Ecosystem
Find recipes, community events, and more at EatingWithTheEcosystem.org, and follow @eating_with_the_ecosystem.
Q uonnie Fish Cooperative
Follow @quonniefishco on Instagram for updates about this new company owned, managed, and operated by southern RI fishermen.
Fish markets like Brightside, Dune Brothers, Andrade’s Catch, or even Dave’s Marketplace are great resources. “The people who work in these markets are really knowledgeable about different species. Before making a purchase, ask them what’s local, fresh, or underused,” she recommends. Lapierre speculates that knowledge is why specialty markets are gaining traction.
Volunteers grilling butterfish at Eating with the Ecosystem’s Community Seafood Dinner
7 DAYS A WEEK 7 DAYS A WEEK
“Buying power is the big thing here,” he says. “People sometimes are fooled by mega superstores and their sales, but by spending your money with them, you’re not supporting your local fisheries – the people who are doing it right. That’s the only way to stay sustainable. And as long as people appreciate what I do, I’ll go to the dock every day for them.”
Discover the flavors of the world at our newly opened specialty market, where you'll find everything from local treats to unique international products and decadent desserts. Treat yourself and explore the sweetest selection in town today!
Choose from our three inns or twelve charming cottages and treat yourself at our two delicious restaurants.
Explore our 500 acre playground! Play a round on our 18-hole Donald Ross golf course, enjoy our pickleball and grass tenis courts and so much more!
To fnd out more, visit our website or scan the QR code here!
The new owner of Wickford’s legacy kitchen store unveils a fresh rebrand
By Alexandra Ashe
or decades, Wickford Gourmet and Factory Outlet has been a staple in the heart of historic Wickford Village, offering a wide assortment of kitchen essentials and foodie finds. When former owners Joe and Donna Dubé decided they were ready to retire after 41 years in business, their heartfelt farewell interview in Edible Rhody caught the attention of longtime retailer Kendra Ovesen. “They said they were closing at the end of 2022,” she recalls, “but if the right buyer happened along, they would be willing to sell. I couldn’t dial the phone fast enough!”
By the end of April 2023, Ovesen officially took over as co-owner and buyer, determined to build upon the store’s celebrated reputation while infusing it with her fresh perspective.
“It’s a dream come true,” she says. “I’ve always dreamed of having my own shop. I knew at a young age I wanted to work in retail. I majored in design and merchandising, and now, 35 years later, here I am co-owner of a legacy business! I have the opportunity to continue a business that means so much to this community.”
Under Ovesen’s leadership and with the support of her team, the shop is undergoing an exciting transformation with a new name, Wickford Kitchen + Table, debuting this month, along with a fresh coat of paint and a new sign.
The rebrand is a tribute to the shop’s origins and its evolution, reflecting its continued dedication to kitchen goods and tabletop essentials. “Our vision is to lean in on the successes and foundations that Joe and Donna built and expand upon top-selling categories,” Ovesen explains. “We’re introducing new innovative products and new vendors, especially small, local businesses.”
Wickford Kitchen + Table sets itself apart from big-box retailers with its thoughtfully curated selection of items, brands, and customer service. From commercial restaurant-quality cookware to artisanal tableware, every product is chosen with both function and beauty in mind. A stroll around the shop reveals items from around the world – handmade American
ceramics, specialty knives from France, ceramic cast iron braziers and Dutch ovens from Brazil, smokeless and dripless candles from Denmark, and sustainable printed table linens from Lithuania. The inventory also features regional makers, including Narragansett Chocolates, Newport Sea Salt, Couleur Nature linens, de Buyer cookware, and more.
“I like to think we celebrate from oven to table,” Ovesen explains. “We provide the essentials for home cooks to create their masterpieces, but just as important is offering beautiful tabletop pieces to showcase their hard work and delicious creations. As they say, presentation is everything.”
As the store steps into its new identity, Ovesen and her team have big plans. A stronger social media presence will invite
customers to follow the shop’s journey, and community engagement is a top priority, with plans for fun in-store events, a bridal registry, and potential expansions into home categories or services.
But for now, Ovesen remains focused on curating an exceptional selection of unique finds and ensuring that the two-story building on West Main Street continues to be a favorite destination for home cooks, food
lovers, and anyone who appreciates the beauty of a well-set table. “We want to grow the business and strengthen our bond with the Wickford Village community,” she says. “This store has always been special, and we’re honored to carry that forward.”
Wickford Kitchen + Table 21 W Main Street, Wickford 401-294-8430
Hideaway steakhouse in Westerly impresses with expertly prepared meats and seafood
By Cheikh Higgs
If you find yourself strolling and shopping along Westerly’s bustling High Street and in need of a place to refuel, watch for the narrow side street between Perks & Corks and Amigos, which takes the intrepid carnivorous explorer to Chillingham’s Steak, the sister property of Windjammer Surf Bar in Misquamicut.
GRILLED COLOSSAL SHRIMP ( $16 ) : Four pieces served with house-made cocktail sauce
HOUSE POTATO ROMANOFF ( $12 ) : Baked with cheddar and gruyere
SIX - OUNCE FILET ( $42 ) :
Served with side salad and choice of baked potato, sweet potato, house potato, onion rings, or double-fried fries
Cuisine: Classic steakhouse fare Atmosphere: Cozy, upscale-rustic vibes
This steakhouse offers expertly prepared meat along with fresh seafood, all set in an intimate venue with rustic-chic decor that strikes a nice balance between upscale dining and the ambiance of the American West with longhorn cow motifs arranged on the exposed brick walls. The staff only added to the exceptional experience, greeting and conversing with us like old friends and making sure we were well taken care of throughout the meal. My friend and I began the evening with
two appetizers that primed our taste buds for the phenomenal meal to come. The House Steamed Mussels, prepared with a Thai-inspired spice blend, were fresh and flavorful, with just a hint of the sea. The portion was generous, making it great for sharing. The house-made French Onion Soup was rich and decadent – and included heaps of caramelized onions and gooey cheese. Each spoonful, with a piece of bread soaked in the broth, was a savory delight.
Outdoor dining ideal for summer steaks
For the main course, I was excited to dig into the six-ounce filet – from the menu section succinctly titled, “The Meats” – cooked to a satisfying medium-well, as Chillingham’s proudly recommends; anything beyond that is “sacrilegious.” The filet was tender, juicy, and had a lovely char.
To complement it, I added four Grilled Colossal Shrimp, which turned out to be a standout –massive, succulent, and grilled to perfection with a satisfying snap. The House Potato Romanoff was the ideal comfort-food side, creamy with layers of cheese and soft potatoes.
Chillingham’s offers a diverse menu of entree options apart from steaks, and I’m glad I took their suggestion and tried the Wagyu Ragyu, a special of the night that was nothing short of outstanding. Pasta and tender meat sauce came together to create one of the highlights of the meal – I was tempted to order another serving to relive the experience at home. For dessert, the Apple Crisp hit the spot without being overwhelmingly sweet. Soft wedges of fruit were topped with a crisp oat crumble and just the right amount of whipped cream.
“Our goal with Chillingham’s is to be the best steakhouse in the area,” says owner Amy Trefes, and it’s clear from the quality of the food, atmosphere, and top-notch service that they are well on their way.
Chillingham’s Steak 54R High Street, Westerly 315-5737 • ChillinghamsWesterly.com
Herbed pasta salad is perfect for taking soirees outside
By Liz Murray
Using fresh tortellini is key to this refreshing transportable dish. Leave it to the experts at area Italian markets to ensure the highest quality, or pick up pasta dough to make your own. Here are a few best bets:
CHEF-A-RONI FANCY FOODS:
This gourmet market lets guests take a trip to Europe with a range of cuisines represented, including tortellini in the Italian section. Find specialty vinegars and olive oils to dress up this pasta salad. East Greenwich, ChefARoni.net
NEAPOLIS: Award-winning chef Pasquale Illiano, of Pasquale’s Pizzeria, provides scratch-made pasta at this comprehensive Italian market, which also stocks its shelves with imported pantry goods and freshmade products. South Kingstown, NeapolisRI.com
PASTA PATCH: This beloved spot has been serving fresh, handcrafted pasta for decades. Their cheese tortellini is perfect for this recipe, but they also offer a variety of other fillings if you’re looking to experiment. East Greenwich, PastaPatch.com
Sweep off the patio and set out some placemats because backyard entertaining season is officially upon us. A spring soiree doesn’t need to be time-consuming to prepare – this vibrant tortellini salad is easy to make in a pinch and takes advantage of fresh flavors, bright colors, and fragrant herbs, all pulled together with a zesty homemade dressing.
INGREDIENTS
• 12 oz. cooked tortellini, cooled
• ½ cup red onion, diced
• ½ yellow pepper, diced
• 1 zucchini, trimmed and diced
DRESSING:
• 1 cup extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 1 Tbsp. red wine vinegar
• 2 tsp. apple cider vinegar
• ¼ cup chopped fresh basil
• 1 Tbsp. chopped parsley
• ¼ tsp. salt
• Pepper to taste
STEPS
1. For the pasta: Cook tortellini according to package instructions and allow to cool or come to room temperature. Then mix together the tortellini, red onion, yellow pepper, and zucchini in a large bowl.
3. For the dressing: In a separate bowl, whisk together the mustard, both vinegars, salt, and pepper. Slowly pour in the oil and continue whisking until emulsified. Add the parsley and basil and whisk one last time until well combined.
4. Pour the dressing over the salad and serve immediately. Store leftovers in an airtight container in the refrigerator overnight. Leftovers taste great the next day after marinating in the dressing, though the vegetables lose their crunch a bit.
For more healthy recipes, visit RecipeHippie.com.
Up or on the rocks, vintage drinks make a comeback, and fresh flavors add intrigue
By Ken Abrams
Since opening in the heart of Wakefield in 2023, Purslane Eatery, which grew out of the Butterhead food truck, has become a home-grown favorite. The restaurant offers three varieties of local oysters, a selection of seafood dishes, sandwiches, and more. Guests can pair these sumptuous meals with beer from area breweries or a glass of wine, but “Cosmopolitans and dirty
martinis are having a moment,” relays co-owner Freida Sahady. “We are seeing a trend towards cocktails of the Sex and the City era.” Sahady relays that the use of savory elements like ancho chilis, herbs, sesame, and kombu is also gaining popularity. “We’re seeing the culinary and cocktail worlds collide.”
The Spicy Maple Margarita is Purslane’s most
popular drink. “We use blanco tequila, pure maple syrup, fresh jalapeños, and fresh lime juice with a house-made sweet and spicy rim.” Customer favorites also include the Boulevardier, a classic made with Campari, Dolin Rouge vermouth, rye, and orange; and the Smoke & Sand, which combines mezcal, Dolin Rouge, and Cherry Heering. Wake eld, Purslane-RI.com
A Narragansett restaurant raising the bar with creative concoctions
Celeste is known for its high-quality local seafood and European-inspired dishes, featuring the !avors of coastal Italy, France, and Spain. eir impressive cocktail menu adds to the experience. “Guests really enjoy our Piers Well martini, which consists of pear vodka, elder!ower liqueur, and lemon juice,” says Celeste general manager Louis Capodilupo. Another must-try is their Celestial Sangria, a coastal European classic made with red wine, raspberry vodka, limoncello, and fresh citrus.
Capodilupo explains that bartenders at the seaside restaurant experiment with new drinks regularly. “Guests want to try the cra cocktails our bar team prepares because they want to taste the creative !avors we o er and have something they wouldn’t necessarily make at home, whether that be an infused liquor, a !avored simple syrup, or a liqueur unfamiliar to them,” he adds. “ e bar team is working to create these !avors the same way a culinary team prepares innovative and fun cuisine.” He notes growing sales in mocktails, with the non-alcoholic choice making up about 15 percent of drink sales. Narragansett, CelesteRI.com
O ering everything from sandwiches to CBD-infused beverages, BlackStone Herbs and Martini Bar has something for everyone, and cocktail !ights if you’re not sure what you want. “Our top-selling cocktails are espresso martini !ights and margarita !ights,” says Bryanna Ranucci, who runs the business with her husband Gian. “We use house-brewed espresso and brown sugar simple syrup for the margs.” Guests can choose from dozens of varieties, including kiwi, watermelon, and dragon fruit, in addition to more traditional !avors like strawberry and raspberry. ere’s also a full line-up of beer, wine, and seltzer, as well as a selection of hot and iced cafe beverages.
Mix and match drink and meal pairings by choosing from over a dozen food flights – pick three eggrolls, sliders, wings, mac and cheese, and more to experience the full breadth of their menu. Ranucci and team are passionate about staying relevant and evolving. “We will keep finding new trends, adapting to what people want… always growing and changing!” Co v entry, BlackStoneCo v entry.com
Pretty in pink in South Kingstown!
@classicallynewengland
A mom living life forever passionate about noticing all the little things, from the trees dancing in a breeze and sounds of birds singing in the rain to the beautiful colors of a summer sky. It’s these moments that bring her a sense of gratitude, peace, and joy.
DR. VALERIE TOKARZ
Board Certi ed Dermatologist & Laser Expert, specializing in Cosmetic Dermatology, performing ALL of the services o ered:
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