PREMIUM EDITION $4.95 summer food RI · Matunuck Oyster Bar 52. Two Ten Oyster Bar & Grill 53....

summer food RI2016

PREMIUM EDITION

$4.95

2 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA

L | providencejournal.com

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 3

By Gail Ciampa Journal Food Editor

Summer is a time to make memories.

If we’re lucky the days will be warm and the nights cool. We’ll get some time off from work and school to recharge our batteries. We’ll marvel at the pink sunsets and the blue sky.

And we’ll eat the foods of summer. For some that will be fresh seafood

by the water and for others hot dogs at the ballgame. It will definitely include ice cream.

Last year, I enjoyed an ice cream-ery on a busy East Providence street. Sunshine Creamery had some of the lushest flavors. Red Velvet for one. The color was a beautiful mauve and a few bites included cake bits. Its chocolate base was subtle, as was the cream cheese, all creating a dreamy ice cream. Equally rich was the Rhode Island Black Bear, a vanilla-based ice cream with black raspberry swirls and pieces of raspberry truffle.

But it wasn’t just the ice cream that

drew me to Sunshine Creamery.I also loved the look of the

place, with its old-fashioned neon signs and banner flags calling atten-tion to it. It made me nostalgic for the ice cream stands I went to as a child with my parents or grandparents, cousins and aunts and uncles. Or the times I rode a bike with friends, a cone at the end our destination.

Happy memories all around.Now it’s time to make new special

moments, and we know that some of the best will come around food and drink. It is written in the ice cream smiles of children.

I hope you will savor a summer of outdoor dining, wine tasting by the sea or old-fashioned country fairs.

I know one place I’ll be this summer — there at Sunshine Creamery.

Meet me after dinner some night?

— [email protected]

(401) 277-7266 On Twitter @gailciampa

Savor the summer

Some customers walk away with ice cream cones, while others wait their turn to order at Sunshine Creamery in East Providence. THE PROVIDENCE JOURNAL, FILE/KRIS CRAIG

Cover photo taken at Newport Wine Cellar and Gourmet, which has outdoor tables by the International Tennis Hall of Fame, by Providence Journal photographer Glenn Osmundson.

Food For Thought 1. Sunshine Creamery Nibble in Newport Pages 4-52. The Newport Wine Cellar and Gourmet 3. Empire Tea & Coffee4. The Chanler's Cliff Walk Terrace5. Castle Hill Inn6. A Fork in the Road food truckSave the Dates Page 67. Charlestown Seafood Festival8. St. George Maronite Catholic Church Food Festival 9. Kempenaar’s Clambake 10. Jazz Clambake at Newport VineyardsOn the Roofop Page 611. Vanderbilt Grace12. Rooftop at the ProvidenceGDock and Dine Page 813. Boat House 14. The Lobster Pot15. DeWolf Tavern 16. Wharf Tavern 17. Forty 1 North

18. The Mooring Seafood Kitchen19. Marina Cafe and Pub20. Nautika21. BLU on the Water22. Finn’s Harborside 23. Jim’s Dock Eat and Drink Old School Style Pages 9-1024. Delekta Pharmacy25. Shady Acres Restaurant26. Foster Old Home Days 27. Del’s Lemonade28. Iggy’s Doughboys & Chowder HouseBlueberry Picking and ... Page 1229. Rocky Point Blueberry Farm30. Rocky Point Clam Shack31. Macomber's Blueberry Farm32. Doherty’s Ale House Lakeside 33. Sweet Berry FarmFrom The Journal Recipe Vault Page 1334. Bake with Blueberries Nosh in Narragansett Pages 14-1535. The Sweet Spot36. George’s of Galilee37. The Coast Guard House

38. SpainWander Watch Hill Pages 16-1739. St. Clair Annex40. Olympia Tea Room41. Ocean House42. Weekapaug InnIsland Getaway Pages 18-1943. Mohegan Cafe and Brewery44. Ballard’s 45. Manisses Restaurant46. 1661 InnExplore Tiverton and Little Comp-ton Pages 20-2147. Carolyn’s Sakonnet Vineyards48. Evelyn’s Drive In49. Gray’s Ice Cream50. Provender Fine FoodsSlurp Some Oysters Page 2251. Matunuck Oyster Bar52. Two Ten Oyster Bar & Grill53. Bristol Oyster BarEat at a Clam Shack Page 2254. Aunt Carrie’s 55. Quito’s Seafood Restaurant & Bar56. Flo’s Clam Shack

If you go ...Sunshine Creamery, 305 North Broadway, in the Rumford sec-tion of East Providence. Open Monday through Thursday noon to 9 p.m., Friday through Sunday noon to 10 p.m. Call (401) 431-2828 or see facebook.com/SunshineCreameryRI/.

FOOD FOR THOUGHT

WHAT’S INSIDE

summer food RI 201656 Fun Food Things to Do in Rhode Island before the season ends


| PRO

VID

ENC

E JOU

RNA


By Gail CiampaJournal Food Editor

NEWPORT — Discover the Newport Wine Cellar and Gourmet. You can eat at a counter inside or grab a table outside which faces the courts of the Inter-national Tennis Hall of Fame. The sandwiches and salads are superb and freshly made for you. Go next door to the wine shop and they’ll pair a bottle and open it, too. You can do some shopping here for gourmet and local arti-san ingredients. Or you can order food to go and head on a picnic. This is a treasure from proprietor Maria Chiancola that moved to Memorial Bou-levard over the winter. Open 10 a.m. to 7 p.m. Monday through Saturday and only till 5 p.m. on Sunday. 13 Memo-rial Blvd., (401) 619-3966, on Facebook.

Before you head out on a walk down Bellevue Avenue

or to tour a mansion, stop in at Empire Tea & Coffee for a Frozen Hot Chocolate or a Frostbite, which is made with their cold-brew coffee. Both are delicious. (401) 619-1388, empireteaandcoffee.com, with locations at 22 Broadway, 112 William St. (corner of Bellevue Avenue and Memorial Boulevard), or 58 Aquidneck Ave., Middletown.

Head to the Visitor’s Center at Fort Adams State Park — parking is easy when there isn’t a music festival — and pick up lunch from A Fork in the Road food truck. It’s new from Blackstone Caterers. You can order a bite, maybe a lobster roll, burger, chicken sandwich or salad, and have a picnic and enjoy the stunning views of Newport Harbor. Then you can wander

nibble in Newport

The Cliff Walk Terrace invites diners outdoors at the Chanler on Cliff Walk, the boutique hotel with views that extend to Easton’s Beach. PHOTO COURTESY OF THE CHANLER

The Frozen Hot Chocolate at Empire Tea & Coffee, 112 William St. in Newport, comes with a view of Bellevue Avenue.THE PROVIDENCE

JOURNAL/GAIL CIAMPA

A charcuterie platter with meats, pickles and pate, front, and a cheese platter paired with wines, all from New-port Wine Cellar and Gourmet. THE PROVIDENCE JOURNAL, FILE/BOB BREIDENBACH

Visitors take in the view from the Adirondack chairs on Castle Hill Inn’s lawn off Narragansett Bay. PROVIDENCE JOURNAL,

FILE

SEE NIBBLE, N5

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 5

A panini and a pasta salad from Newport Wine Cellar and Gourmet at 13 Memorial Blvd., Newport, make a tasty picnic.THE PROVIDENCE JOURNAL, FILE/BOB BREIDENBACH

A view of the Newport Bridge and Rose Island are served up with the fare from the food truck A Fork in the Road at Fort Adams State Park. The truck is operated by Blackstone Caterers. THE

PROVIDENCE JOURNAL, FILE/KATHY BORCHERS

around the Fort. facebook.com/aforkintheroadri/ or on Instagram @forkintheroadri.

Enjoy all-day dining — breakfast, lunch and dinner — on the Cliff Walk Terrace, a fabulous space outdoors at the Chanler on Cliff Walk, the boutique hotel with views that extend to Easton's Beach. It is too expensive for most of us to stay at the hotel, but we can enjoy the trappings for a few hours of elegance. Service is weather dependent, but great people watching and cool ocean breezes are guaranteed. 117 Memorial Blvd., (866) 793-5664, thechanler.com/dining/cliffwalkterrace.

If you have never had drinks on the lawn at Castle Hill Inn, what is wrong with you? The comfortable Adirondack chairs, the water view, the boats sailing by, the soft grass and the impeccable service make this a must-do each and every summer. 590 Ocean Drive, (401) 849-3800, castlehillinn.com.

NIBBLEFrom Page N4


| PRO

VID

ENC

E JOU

RNA



FestivalsThe 32nd Charlestown Sea-

food Festival, an annual event hosted by the Charlestown Chamber of Commerce, is a seafood lovers' paradise with everything from stuffies to lobsters. You'll also find jonnycakes and other local foods for sale. Kenyon Corn Meal Co. will be there with clam cakes and Matunuck Oyster Farm with its oysters; there'll be burgers and fries from Sunset Farms; plus fried dough, strawberries, ice cream and Del's. This year's dates are Friday, Aug. 5, noon to 11 p.m.; Thurs-day, Aug. 6, 11 a.m. to 11 p.m.; Friday, Aug. 7, 11 a.m. to 10 p.m. Fireworks are Aug. 6 at 9 p.m. Admission is $9. Parking is free, but a $2 donation is encouraged. Ninigret Park, Charlestown, (401) 364-3878, charles-townrichamber.com/seafoodfestival.html.

For home-cooked Middle

Eastern and Arabic foods, visit the St. George Maronite Catholic Church Food Festival in Cranston on Friday, Sept. 16, from 4 to 11 p.m.; Saturday, Sept. 17, from noon to 11 p.m; and Sunday, Sept. 18, from 11:30 a.m. to 7 p.m. There is no admission charge. There will be entertain-ment, music, dancing and lots of falafel, kufta, grape leaves and maamoul cookies. There is parking on church grounds. 1493 Cranston St., Cranston, (401) 723-8444.

ClambakesThere is a public clambake

every July 3 at Kempenaar's Clambake Club on 323 Valley Rd. in Middletown. It’s a feast of clam chowder, steamed clams, mussels, a whole lobster (or charcoal broiled chicken or steak), chourico and more. Arrive early for country cheese, entertain-ment and clam cakes, all included. The price is $60 for lobster or steak; $50 for chicken; $12 for kids for a

hot dog or burger. Reserve at (401) 847-1441, newport-clambakes.com.

There will be a Jazz Clambake at Newport Vineyards in Middle-town Thursday, July 28, 6:30

to 9 p.m. McGrath Clambakes will prepare a traditional clambake cooked over hot rocks and seaweed overlook-ing the vineyard. The meal will be paired with a tasting

of five Newport Vineyards wines. The cost is $90 with lobster and $80 without. Buy tickets at newportvineyards.com/calendar-of-events or call (401) 848-5161.


Get out on a roof this summer.

Nowhere is the view more beautiful than from the Vanderbilt Grace in Newport. The harbor views from the fourth story space are stun-ning. Cocktails and light canapés are served there, as are cocktails. The rooftop opens Sunday to Thursday at 4 p.m. and Friday and Satur-day at noon. It's only closed if there is rain or a private event scheduled. 41 Mary St., Newport, (401) 846-6200, gracehotels.com/vanderbilt.

The Rooftop at the Provi-denceG is open after extensive renovations, including the

addition of a new custom bar. It the city’s only roof-top restaurant and bar and is in the former Providence Gas Co. building. The Rooftop, seven stories up, has all-season protection from the elements. It opens daily at 5 p.m. New Provi-denceG chef Robert Sisca has a menu highlighted by simple bar snacks and more substantial food, including pizza in four varieties. There's a raw bar with oysters, cherrystones, native littlenecks and shrimp cocktail. Hot plates include chicken wings, calamari, fried artichokes and more. 100 Dorrance St., Providence, (401) 632-4904, rooftopattheg.com.

Raise a glass up high

Dozens of boats complete the view of the harbor from the deck of the Vanderbilt Grace in Newport. PHOTO COURTESY OF VANDERBILT GRACE

Staff from McGrath Clambakes prepare one of their clambakes. They’ll be doing the cooking July 28 for the Jazz Clambake at Newport Vineyards in Middletown. PHOTO COURTESY OF MCGRATH CLAMBAKES

SAVE THE DATES

clambakefair,Feast at a dig into a

ON THE ROOFTOP


| PRO

VID

ENC

E JOU

RNA



If you are a boating person, skip the wheels for a summer dinner date.

If you are driving, these restaurants offer water views worth the trip.

The Boat House has its own dock, and the views there on the Sakonnet River are beau-tiful and the setting peaceful for dining indoors or out. 227 Schooner Drive, Tiverton, (401) 624-6300, boathouse-tiverton.com.

In general, the East Bay has plenty of choices.

For convenience, you can’t beat The Lobster Pot in Bristol. The restaurant has its own dock plus three moorings for larger crafts. The DeWolf Tavern is easily accessed by boats docked at Thames Street Landing. The restaurant in the 1818 DeWolf building is open for breakfast, lunch and dinner daily. There is outdoor seating overlooking Bristol Harbor and Narragansett Bay. The Lobster Pot, 119 Hope St., Bristol, (401) 253-9100, lobsterpotri.com; DeWolf Tavern, 259 Thames St., Bristol, (401) 254-2005, dewolftavern.com.

You can just pull your boat up to Warren’s Wharf Tavern

for dinner and you’ll find water views from virtually every table. 215 Water St., Warren, (401) 289-2524, thewharftavernri.com.

In Newport, Forty 1 North is one amazing setting with a marina, a restaurant (The Grill at Forty 1 North) and one of the busiest outdoor bars you’ll find. 351 Thames St., Newport, (401) 846-8018, 41north.com.

Dock at Sayer’s Wharf, where the Newport Harbor Corp. owns the docks and the elegant Mooring Seafood Kitchen, 1 Sayer’s Wharf, Newport, (401) 846-2260, mooringrestaurant.com.

Marina Cafe and Pub offers easy docking on Goat Island. Drinks, seafood and views of the bridge all make this casual spot a summer destination. 3 Marina Plaza, Newport, (401) 849-0003, marinacafepub.com.

If you are a West Bay boater, head to Greenwich Cove, where there’s transient dockage at East Greenwich Marina for Nautika and BLU on the Water. Nautika, 28 Water St., East Greenwich, (401) 398-7774, NautikaRI.com. BLU on the Water, 20 Water St., East Greenwich, (401) 885-3700, bluonthewater.com.

Finn’s Harborside also offers customer docking at its marina. 38 Water St., (401) 884-6363,

finnsharborside.com.In South County, Jim’s Dock

in Wakefield is the seasonal place for recreational

boaters. It’s also BYOB. 1175 Succotash Road, Wakefield, (401) 783-2050, on Facebook.

DOCK AND DINE

These restaurants might

At Nautika in East Greenwich, you can pull up dockside and watching the boats bob lazily while you lunch. THE

PROVIDENCE JOURNAL, FILE/SANDOR BODO

Dock, then dine on the back deck at The Lobster Pot, at Bristol Harbor. THE PROVIDENCE JOURNAL, FILE/BOB THAYER

a f di d ’ll fi d

fl oat your boat

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 9


Do something old-school.The world spins ever faster

and sometimes it’s nice to catch your breath. Some iconic Rhode Island food and drink allow you to do just that.

Have a coffee cabinet at the place that made them famous. Cabinets are like milkshakes or frappes, depending on your regional dialect. They are made with milk, ice cream and flavored syrup.

Delekta Pharmacy is credited with the moniker coffee cabinet. named after the wooden cabinet in which the mixer that blended the

ice cream was encased. The story goes that customers asked for the drink by saying cabinet, which meant put it in a blender. Most days you’ll find Eric Delekta behind the counter there at 496 Main St., Warren, (401) 245-6767. You can sit in one of two booths and you can still get a prescription filled. too. A visit is a real step back in time.

Visit Shady Acres Restaurant, 164 Danielson Pike (Route 6), Foster, (401) 647-7019, where the atmosphere is more diner than restaurant and totally nostalgic. There are a dozen stools around a U-shaped counter, padded

EAT AND DRINK OLD-SCHOOL STYLE

Tastes that takes you back

The Iggy’s Doughboy Sundae and Oakland Beach view offer nostalgic summer fun in Warwick. THE PROVIDENCE JOURNAL/BOB THAYER

Below, ribbons for Foster Old Home Days. Competitions include a pie baking contest and children’s pie eating contests. THE PROVIDENCE JOURNAL, FILE/

KRIS CRAIG

Eric Delekta makes a coffee cabinet at Delekta Pharmacy in Warren. The Providence Journal, fi le/Sandor Bodo

SEE TASTES, N10

10 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA


booths and a separate dining room. A stand of pine trees shelters several picnic tables for takeout guests to enjoy ice cream. This place is a delightful throwback to another era. It’s also a nice drive to the restaurant which is on the Connecticut/Rhode Island border, about a half-hour from Providence.

While we’re talking about the neighborhood, make this the year to get to Foster Old Home Days, three days chock full of food fun Friday to Sunday, July 29, 30 and 31. It’s at Foster Town House grounds, 181 Howard Hill Rd., off Route 94 (Foster Center Road).

There’s the Chowder & Clam Cake Supper for $10 Friday from 5 to 7 p.m. Foster "Idol" follows at 9, by the way. On Saturday, noon to 3 p.m., is the 4-H Chicken BBQ with prices $9.50 to $10.50; plus a pie baking contest at 1 p.m. and the children’s pie eating contest at 2 p.m. For $10 (adults) and $5 (kids), there’s a Ham or Pulled Pork and Bean Supper from 5 to 7 p.m. On Sunday, there’s breakfast at 8 a.m.; another 4-H Chicken BBQ at 1 p.m.; and a second children’s pie

eating contest at 2 p.m. It all takes place in the Supper Shed.

Summer is the perfect time to head to Oakland Beach and stop at Iggy’s Doughboys & Chowder House, 889 Oakland Beach Ave., Warwick. Enjoy some clam cakes and seafood by the water. It’s casual here: order and pick up and find a nice spot to eat. Or go to Iggy’s Boardwalk for table service, cocktails and a big deck and outdoor bar. Whichever you choose, have a nice Doughboy Sundae from the third Iggy’s business, the Creamery, there by the water.

Don’t just happen on a truck or cart selling Del’s Lemonade this summer. Make having one a mis-sion. In case you don’t know, Del’s is like an Italian ice only so much better. It has tons of flavor and it’s not as icy. The cup’s logo is iconic and signals summer.

Go to one of the seasonal Del’s Lemonade spots and you’ll find more flavors. It makes it worth the trip: perhaps the one at 2050 War-wick Ave., Warwick, which opens at 11 a.m. on weekends and noon the rest of the week, or 1260 Oak-lawn Ave., Cranston, which opens earlier. Others are at 170 Mendon Rd, Cumberland; 49 Old Tower Hill Rd, Wakefield; or 400 Waterman Ave., East Providence.

TASTESFrom Page N9

The atmosphere is more diner than restaurant and totally nostalgic at Shady Acres Restaurant in Foster. THE PROVIDENCE JOURNAL/GAIL CIAMPA Below, a cup of Del’s Lemonade signals summer in the Ocean State. AP, FILE/STEVEN SENNE

12 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



By early July, the first of the season’s blueberries will be ripe and ready for picking.

Here are three road trips with five stops that start with gathering berries for your summer baking and end with seafood, food and drink, and ice cream.

Pick your own in Warwick at Rocky Point Blueberry Farm, then swing over to Post Road and the Rocky Point Clam Shack, where they sell three styles of chowder, shore dinners and a big dose of nostalgia. Here replicas from the Rocky Point Amusement Park bring back memories while “Welcome to Rocky Point” echoes on the sound system.

Rocky Point Blueberry Farm, 130 Rocky Point Ave., Warwick, (401) 732-6206, Rockypointblueberries.com and on Facebook. Rocky Point Clam Shack, 1689 Post Rd., Warwick, (401) 269-6622, rockypointclamshack.com and on Facebook.

Get your fruit fix at Macomber’s Blueberry Farm in Coventry, then enjoy lunch or dinner

with a view at Doherty’s Ale House Lakeside, on Lake Tiogue. The setting is stunning and the Ale House has a patio with tables and umbrellas outside and large windows inside to capture the water view. This is local restaurateur Jack Doherty’s newest pub and it features 100 craft beers on tap and a bar that looks like a boat.

Macomber’s Blueberry Farm, 141 Rice City Rd., Coventry, (401) 397-5079, or check on Facebook.com. Doherty’s Ale House Lakeside, 446 Tiogue Ave, Coventry, (401) 828-1700, tappedrestaurantgroup.com. On Facebook.

Travel to Middletown’s Sweet Berry Farm, which will have pick-your-own raspberries, blueberries, peaches and blackberries. Stay right there to enjoy Susanna’s Ice Cream and Sorbet. It’s not just homemade but available in amazing, seasonal flavors such as spicy Cardamom Coffee Ice Cream, festive Pink Grapefruit and Champagne Sorbet.

Sweet Berry Farm, 915 Mitchell’s Lane, Middletown, (401) 847-3912, sweetberryfarmri.com.

Go blueberry picking and ...

Berries still on the bush at Macomber’s Blueberry Farm in Coventry. THE PROVIDENCE JOURNAL, FILE /

KRIS CRAIG

Pick your own in

Warwick at Rocky Point

Blueberry Farm, then swing over

to Post Road and the

Rocky Point Clam Shack in Warwick

for chowder three ways

and clam cakes. THE

PROVIDENCE

JOURNAL,

FILE/SANDOR

BODO

THE PROVIDENCE

JOURNAL, FILE/

SANDOR BODO

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 13

BLUEBERRY CAKE1 cup sugar½ cup margarine or solid shortening1 teaspoon vanilla1 egg, beaten2/3 cup milk1½ cups fl our2 teaspoons baking powder½ teaspoon salt1½ cups blueberries2 tablespoons fl our1 tablespoon sugarLemon sauce (recipe follows)

Beat 1 cup of sugar with shortening and

vanilla. Beat in egg and milk. Sift or stir fl our with baking powder and salt. Add fl our mix-ture alternately with egg and milk mixture. Mix 2 tablespoons fl our and 1 tablespoon sugar, then blend with the blueberries. Stir the mixture into the batter.Turn into well-greased, lightly fl oured 9-inch square pan. Bake in preheated 350 oven for 45 minutes to 1 hour, or until toothpick inserted in center comes out clean.Serve warm or cold, plain or with lemon sauce.For cupcakes, bake the batter in cupcake pans until they test done, about 20 to 25 minutes.

Happy baking with these

What to do with the season’s bounty of blueberries? Make a blueberry cake. DETROIT FREE PRESS/MARY SCHROEDER

bluesFROM THE JOURNAL RECIPE VAULT

LEMON SAUCE½ cup sugar1 tablespoon cornstarch¼ cup cold water¾ cup boiling water3 tablespoons lemon juice1 teaspoon grated lemon rind

½ teaspoon vanilla2 tablespoons butter or margarine

Combine sugar and cornstarch. Gradually stir in cold water. Stir in boiling water and cook for 3 minutes or until thickened and clear. Stir in remaining ingredients. Serve over blue-berry cake. Makes 1½ cups.

From The Journal Recipe Vault: 1982

14 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



Any trip to Narragansett has to include ice cream and a view.

The Sweet Spot offers divine ice cream with an equally divine water view in Gali-lee, right next to Champlin’s Seafood on the breachway. You might even think you are sitting on the water when you eat on the patio. It opens early, at 6:30 a.m., with breakfast pastries and egg sandwiches. That makes it the perfect place to stop before boarding the Block Island Ferry or heading to the Salty Brine Beach. But it is a real ice cream parlor with incredibly natural fla-vors, so one can barely taste a touch of sugar. Rather, the berry flavors are tart and fresh. The Sweet Spot, 256 Great Island Rd., (401) 782-1646. On Facebook.

When it comes to dining: George's of Galilee has an

outdoor patio that makes

NOSH IN NARRAGANSETT

For dining with a view, take the trolley

Scallops with grilled asparagus at George’s of Galilee on Sand Hill Cove Road. THE PROVIDENCE JOURNAL, FILE/JOHN FREIDAH

Park the car and take the Narragansett Summer Trolley Service to The Sweet Spot for ice cream or dining at George’s of Galilee, The Coast Guard House or Spain. COURTESY PHOTO At left, the view from the deck at Coast Guard House is spectacular and makes it a great place for a summer drink in Narragansett. COURTESY OF COAST GUARD HOUSE

SEE TROLLEY, N15

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 15

Spain offers intimate dining in a Mediterranean-inspired restaurant. It has a large patio and fireplace for outdoor dining on summer nights. THE PROVI-

DENCE JOURNAL, FILE/JOHN FREIDAH Bottom right, black raspberry chip in a cup from The Sweet Spot comes with a view. THE PROVIDENCE JOURNAL, FILE/

SANDOR BODO

eating their fresh seafood and drinking handcrafted cocktails only more special there in the Point Judith air. Inside, the theme is beach house casual and nice for family dining. 250 Sand Hill Cove Rd. (401) 783-2306, georgesofgalilee.com.

The Coast Guard House has an amazing water view from the deck and it is also THE place for a summer drink and snacks. The dining room has been remodeled with large windows to offer new ocean views during meals. 40 Ocean Rd., (401) 789-0700, thecoastguardhouse.com.

For an intimate dining experience, choose Spain. The building is

Mediterranean-inspired with trimmed topiaries and a large patio. A fireplace makes outdoor dining on summer nights seem magical. 1144 Ocean Rd., (401) 783-9770, spainri.com.

Did you know: The Narragansett Summer Trolley Service connects summer destinations in a new way. Two trolley routes offer continuous loops daily from 8 a.m. until 11 p.m. The Green Line goes from the hub at the Narragansett Pier Middle School to businesses including George’s of Galilee and Aunt Carrie’s restaurant. The Red Line heads to the town beach. Park your car at the Pier School for $10, which includes all-day access to the trolley. Or pay $1 every time you hop on. Learn more at nstsri.com or on Facebook.

TROLLEYFrom Page N14

16 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



Everything tastes better in Watch Hill, right there on the water, the picturesque harbor on Little Narra-gansett Bay in the town of Westerly. There are stylish boutiques, a beach and a merry-go-round (kids only, please). And there are many charm-ing places to eat.

St. Clair Annex, 141 Bay St., an ice cream shop and casual restaurant, has been around since 1887. Try to get one of the porch tables outside and watch the well-heeled world go by. Have a lobster roll and then enjoy a blueberry mojito ice cream. It is open for breakfast, too. (401) 348-8407, stclairannexrestaurant.com.

This year the Olympia Tea Room cel-ebrates its 100th anniversary. The landmark offers atmosphere and sidewalk tables right in the heart of Bay Street, close to the Flying Horse Carousel and Watch Hill Beach. If you like old world charm, have your lunch here from one of the daily specials offered. 74 Bay St., (401) 348-8211, olympiatearoom.com.

Walk to the Ocean House, 1 Bluff

WANDER WATCH HILL

Meander through Westerly for lobster and more

Stop by the Ocean House, 1 Bluff Ave., for a drink on the porch. The wine list always wins notice from Wine Spectator.THE PROVIDENCE JOURNAL, FILE/SANDOR BODO

A dish of house-made black raspberry chocolate chip and mint chocolate chip at St. Clair Annex. THE PROVIDENCE JOUR-

NAL, FILE/KATHY BORCHERS At left, drink and dine on the lawn by the shore of Quonochontaug Pond at the Weekapaug Inn in Westerly. THE PROVIDENCE JOURNAL, FILE/SANDOR BODO

SEE HARBOR, N17

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 17

Diners eat and relax at sidewalk tables outside the Olympia Tea Room, which this year marks 100 years. THE PROVIDENCE JOURNAL, FILE/BOB BREIDENBACH Below, dig into a dish of ice cream and people watch on the porch of St. Claire Annex at 141 Bay St. THE PROVIDENCE JOURNAL, FILE/KATHY BORCHERS

Ave., for a drink on the porch. Their wine list always wins notice from Wine Spectator. (401) 584-7000, OceanHouseEvents.com.

After your Watch Hill adventures, head to the Weekapaug Inn, where the Adirondack chairs are lined

up and waiting. Drink and dine on the lawn on the shore of Quonochontaug Pond daily from 11 a.m. to 8 p.m. You can enjoy the bunnies that run across the lawn, the sounds of the nearby ocean or watch the purple martins go in and out of their birdhouse. After 5 p.m., you can enjoy an elegant farm-to-table dinner. 25 Spray Rock Road, Westerly, (401) 322-0301, weekapauginnevents.com.

HARBORFrom Page N16

18 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



It’s easy to have a great, tasty 24 hours on Block Island. Simply park in Point Judith in Narragansett. Get on the ferry and be on the island in less than an hour. It’s a beautiful place to visit and everything is so accessible, there’s every reason to avail yourself of this treasure.

Right off the ferry head to Mohegan Cafe and Brewery. I went for the beer but it was the food that impressed. They have excellent pub fare and also a few surprises. An appetizer of Tuna with Sesame Seeds and Seaweed was an elegant, delicious dish that would have been at home at a white linen tablecloth restaurant. The vegetarian chili was very satisfying, as was the burger and fries plate. As for the beer, I favored the Mohegan Pilsner, a light pleasant brew. 213 Water St., (401) 466-5911. On Facebook.

ISLAND GETAWAYonly a ferry awayonly a ferry away

Hotels overlook Old Harbor on the approach to Block Island. Hikes to the lighthouses and bike rides across the island reveal beautiful ponds, lush gardens, migrating birds and more. THE PROVIDENCE JOURNAL, FILE/BOB THAYER

The sesame tuna appetizer at Mohegan Cafe and Brewery on Block Island. THE PROVIDENCE JOURNAL/GAIL CIAMPA

Vintage-looking Block Island signage. THE

PROVIDENCE JOURNAL, FILE/SANDOR BODO

SEE GETAWAY, N19

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 19

A summer day draws a crowd to Ballard’s and the beach. THE PROVIDENCE JOURNAL/ SANDOR BODO

An inviting outdoor sitting and dining area of the Hotel Manisses on Block Island. THE PROVIDENCE JOURNAL, FILE/SANDOR BODO

It’s a short walk to Ballard’s inn, and anyone can see why it’s the island hot spot. It’s huge inside and out. And that beach! It’s private, which means Ballard’s servers deliver food and drinks chair to chair or to the beach huts.

Though I arrived on Block Island before Memorial Day and the beach chairs were still stacked on the beach, I enjoyed a quintessential summer meal of clam cakes and a bowl of lobster bisque. I also turned to the signature cocktail menu. The frozen Del’s Lemonade drink made with citrus vodka was a true delight, refreshing and Del’s-licious. 42 Water St., (401) 466-2231, ballardsbi.com.

After a tour around the island, admiring the stone walls, seeing the airport and never noticing a gas station, I settled into the elegant Manisses Restaurant for dinner

The Hotel Manisses, a Victorian landmark built in 1870, was purchased last year by the Fillippi family, owners of Ballards. After extensive renovations,

it opened again in May with a freshened look for the 17 rooms and new restaurant space. Steven Fillippi said the restaurant is booked for many wedding rehearsals but it’s also open for dinner nightly. A new rustic bar offers informal dining and there’s an outdoor patio that overlooks gardens and a fountain.

In the dining room, I enjoyed a special of filet mignon with spinach, Caesar salad and a chocolate molten cake. The oysters on the half shell were a great starter. Hotel Manisses and Manisses Restaurant, 251 Spring St., (401) 466-9898, blockislandstay.com.

Each morning, the 1661 Inn offers a full champagne buffet breakfast. What a perfect way to end any Block Island adventure. You can sit on the sun porch which is open to the outside except in the case of rain, or in the cozy dining room. What I loved best was I could pour my own Mimosa and then choose from baked bluefish, pancakes, fresh fruit, bacon, sausage and breakfast potatoes. Omelets are also served. The buffet is $21.95 per person. 5 Spring St, (401) 466-2421, blockislandresorts.com.

GETAWAYFrom Page N18

20 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



One of my perfect summer days is a drive through Little Compton and Tiverton.

It begins at Carolyn’s Sakonnet Vineyard for a wine tasting. The setting is beau-tiful as the vineyard reaches out to the water. The tasting room is in a rustic space and you can sit outside and drink a bottle should you chose. 162 West Main Rd., Little Compton, (401) 635-8486, sakonnetwine.com.

Then I proceed to Evelyn’s Drive In for a seat by the water where I’ll enjoy my clam cakes or lobster roll. Evelyn’s is set over-looking Nannaquaket Pond, with a menu that includes seafood platters, chicken, hot dogs, burgers and salads. There’s a full service bar. 2335 Main Rd., Tiverton. (401) 624-3100, evelynsdrivein.com.

Take a tasty ride in the countryVisitors can enjoy a view as well as the wine at Carolyn’s Sakonnet Vineyard in Little Comption. COURTESY OF CAROLYN’S SAKONNET VINEYARD

Provender Fine Foods at Tiverton Four Corners makes sandwiches and pastry goods. THE PROVIDENCE JOURNAL, FILE/FRIEDA SQUIRES

EXPLORE TIVERTON AND LITTLE COMPTON

SEE COUNTRY, N21

PRO

VID

ENC

E JO

URN

AL

|

pro

vide

ncej

ourn

al.c

om

| Su

nday

, Jun

e 26

, 201

6

| 21

A plate of fried clams beckons from the patio at Evelyn’s Drive In, overlooking Nannaquaket Pond in Tiverton. AP,

FILES/STEW MILNE

A banana split with strawberry, vanilla and chocolate ice cream, chocolate syrup topping with whipped cream and a cherry, at Gray’s Ice Cream, 16 East Rd., Tiverton.

Farm animals dot the landscape along Route 77 in Tiverton. THE PROVIDENCE JOURNAL, FILES/BOB THAYERGinger Snap cookies baked for Provender Fine Foods in Tiverton. THE

PROVIDENCE JOURNAL, FILE/KRIS CRAIG

Next, I drive by the stone walls and the cows to Tiverton Four Corners and a stop at Provender Fine Foods. This is the sweetest little store, with fresh-baked goods and great sandwiches. The Victorian building calls to all with its big porch. 3883 Main Rd., (401) 624-8084, provenderfinefoods.com.

End your trip perfectly with a sugar cone of ice cream at Gray’s Ice Cream.

Here I want the traditional flavors: chocolate, grapenut or coffee. There’s just something about the setting that draws me in. Never am I disappointed. It has been more than 80 years since founder Annie Gray sold the first ice cream out of a window in her home. You can taste the history in every lick. 16 East Rd., (401) 624-4500, www.graysicecream.com.

COUNTRYFrom Page N20

22 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA



Oysters are like wine. While wine derives its flavor from ter-roir, oysters develop theirs from the sea. Some are briny, others salty and some sweet.

I love them all.But I didn’t always. They

didn’t seduce me with their look and I didn’t grow up with anyone who ate them.

It was one magical summer by the sea that I threw caution to the wind and tried my first one. All I thought was, “Why did I wait so long?”

So pour yourself a glass of cold Sauvignon blanc (or a Pale Ale if you swing that way) and treat yourself to something new.

Here are three wonderful spots to give them a try.

If you like to be next to where your oysters are harvested — and don’t mind crowds — go to Matunuck Oyster Bar. Perry Raso, a farming legend of the sea, grows his Matunuck oysters in Potter Pond, right off the restaurant’s

waterfront deck. 629 Succotash Rd., South Kingstown. (401) 783-4202, rhodyoysters.com.

Two Ten Oyster Bar & Grill is, in Rhody-speak, where Hanson’s Landing used to be. There’s a rustic outdoor deck, a front patio and a classic dining room and raw bar. Brunch offers live music on the back deck and great Bloody Marys. The oysters are cold and local and you can expect a handful of choices. Try the seafood pizza when you’ve had your fill of oysters. 210 Salt Pond Rd., South Kingstown. (401) 782-0100, twotenobg.com.

At Bristol Oyster Bar, the shucking station offers some 10 varieties of oysters and littleneck clams nestled on ice. Oysters are named on a black-board and they’re identified by size as well as by provenance and price. In addition to an excellent traditional cocktail sauce and classic mignonette, there are sauces to add to the palate pleasures. 448 Hope St., Bristol, (401) 396-5820, bris-toloysterbar.com.

the tasty, slimy bivalve loved raw

A seafood platter on ice at Bristol Oyster Bar shows several types of oysters and a few littlenecks. A blackboard lists the types of oysters available daily. THE PROVIDENCE JOURNAL, FILE/SANDOR BODO


waterfront deck. 629 Succotash Rd., South Kingstown. (401)

OystersSLURP


If you haven’t been to one of these iconic clam shacks, make this the summer you do.

Diners have been lining up at Aunt Carrie’s since the 1920s. In 2007, the Narragansett clam shack earned a James Beard Foundation award as an America’s Classic. Fried scallops, clam chowder and desserts like apple pie and rice pudding bring familiar tastes to diners who’ve been enjoying them since childhood. The pies come with nostalgia and à la mode. Bonus: It’s BYOB, so pack a bottle of your favorite Sancerre. 1240 Ocean Rd., Narragansett, (401) 783-7930, auntcarriesri.com.

Quito’s Seafood Restaurant & Bar is not your average clam shack. Yes, it feels

like summer to dine at the water’s edge overlooking Bristol Harbor. You can order a fried seafood platter and a boiled lobster and sit at a picnic table. But you can also enjoy cedar plank salmon, Mediterranean calamari or shrimp scampi over linguini inside with a water view. Here, the menu matches the magical setting. 411 Thames St., Bristol, (401) 253-4500, quitosrestaurant.com.

Go topside at Flo’s Clam Shack for a view of Easton’s Beach across the street. Order your wonderful chowder, fried clams or clam cakes. Breathe in the ocean air. That’s a taste of Rhode Island with a sense of place. But you can also enjoy a prime rib here on Fridays and all you can eat crab legs on Thursdays. There’s a raw bar every day. 4 Wave Ave., Middletown, (401) 847-8141, flosclamshacks.com.

Shell out some clams and eat well at these shacks

Quito’s Seafood Res-taurant & Bar offers a lobster roll and a seat by Bristol Harbor. JOURNAL PHOTO/

GRETCHEN ERTL

A lobster dinner waiting to be served at Quito’s Seafood Restaurant & Bar in Bristol. THE PROVIDENCE JOURNAL, FILES

A bowl of Indian Pudding is served a la mode at Aunt Carries. In 2007, the Narragansett clam shack earned a James Beard Foundation award as an America’s Classic. THE PROVIDENCE JOURNAL, FILE/

GRETCHEN ERTL

A plate of fried clams beckons at Flo’s Clam Shack in Middletown. In addition to seafood, a prime rib dinner is served on Fridays. THE

PROVIDENCE JOURNAL, FILE/KRIS

CRAIG

24 | Sunday, June 26, 2016

| PRO

VID

ENC

E JOU

RNA


PREMIUM EDITION $4.95 summer food RI · Matunuck Oyster Bar 52. Two Ten Oyster Bar & Grill 53....

Documents

Transcript of PREMIUM EDITION $4.95 summer food RI · Matunuck Oyster Bar 52. Two Ten Oyster Bar & Grill 53....