Fresh Meat Comes to PVD's Dining Scene

Everything on this Rogue Island plate comes from within 50 miles

Stacey Doyle

50 miles. That is the radius from which most of the ingredients on your plate - whether it be the lightly pickled cabbage on your Berkshire Bourbon Pulled Pork sandwich, or the mushrooms in your Vegetarian Oyster Mushroom Arancini - come from if you are dining at Rogue Island.

The locavore haven, located inside the bright and spacious newly revamped Arcade in downtown Providence, officially opened a few months ago and already the menus have changed at least four times. Why? Because the restaurant uses the freshest, highest quality ingredients it can obtain from within Rhode Island and its neighboring states.

This dedication to locally sourced fare means the establishment relies on temperamental factors to determine what they can actually serve: seasonal items are obviously always changing, but harsh winter weather means rough seas, which in turn means fishing boats can’t safely venture out to catch the fish that we New Englanders adore.

According to co-owner Kyle Bessette, striped bass and swordfish are the two things he and the Rogue Island chefs are most excited to feature on their tentative summer menu. “Everyone’s waiting for a consistent supply of shellfish and seafood,” he says, “and tomatoes, tomatoes are hard to come by until the first week in July.

The food is not the only thing that is cultivated from our little state; the entire space was decorated and furnished with materials from nearby areas. That table you’re eating off is likely made from wood sourced from Coventry or West Greenwich, and some of the decora- tive and foundation pieces are repurposed from leftovers of the Arcade’s recent architectural makeover.

As for beverages, North Providence’s own Yacht Club Soda is available as a bubbly, non-alcoholic refreshment. Rogue Island’s bar program includes a cocktail list highlighting RI spirits, ten local draughts and 25 bottled beers, most of them brewed in New England. If you’re a bud light kind of guy and don’t feel like stepping out of your comfort zone, no worries, as the bar carries a small selection of nationally recognized brands.

“We are not trying to be pretentious,” expresses Kyle. “Our main goal is to educate, not intimidate. We have so much available in Rhode Island and New England, yet people don’t really understand because when you go to the supermarket everything is from somewhere else. We’re telling the customers where everything is coming from.”

Rogue Island’s base philosophy? “Putting the family farmer first, helping to support the local food systems and local economy, and being able to grow with it,” explains Kyle. “Education is critical.” 65 Weybosset Street, Providence. 831-3733.

Tasty Taco (and Burrito) Treasures
Exciting, delicious things are happening on Ives Street over on the East Side. A few doors down from neighborhood pirate bar Captain Seaweeds sits Tallulah’s Taqueria, the Kickstarter-funded project of Kelly Ann and Jake Riojas who own Newport eatery Tallulah’s on Thames. For months, Jake has commandeered kitchens all over Providence – Nick’s on Broadway, The Eddy, Farmstead – for a “Taco Takeover” to generate money, buzz and a following for his handheld treats made from local ingredients. The Taqueria is yet another addition to Providence’s thriving farm fresh, locally sourced dining scene which helps support local business and our state’s entire economy. 146 Ives Street, Providence.

Baking Up An Appetite
What is that wonderful smell wafting from Pawtucket’s Hope Artiste Village? Walk into the front doors of the collaborative space and the scent of freshly baked bread is sure to greet your nostrils, as The Bread Lab is now directly to your right. The brand new culinary project serves as restaurant, bar and cafe, and features an open bakery; you can literally see someone crafting the bread that your sandwich meat sits on. 999 Main Street, Pawtucket.

BBQ and Beer Made Here
It’s not uncommon to find some local beers on tap at the restaurant you happen to be patronizing, but it is rare to know that the brew in your hand was literally made 50 feet away. That is now the case at Cranston’s newest dining concept, Brutopia. Head brewmaster Sean Larkin brings his extensive experience with beer making to the restaurant’s attached brewery, creating signature concoctions that pair perfectly with the southern inspired menu. BBQ and beer? It’s a classic combination for a reason. 505 Atwood Ave, Cranston. 464-8877.