Hudson Street Deli, the longtime favorite on the West Side, has gone through multiple incarnations since being Westminster Street’s go to grocer in 1922. As of last month, the deli once again finds itself under new ownership.
Bryan Rinebolt and Chrissy Teck - local residents who share a passion for community and wholesome eats - do not plan on implementing another round of drastic changes. Instead, the new owners will keep the current sandwich menu the same while adding a variety of options such as fresh pressed juices, healthy smoothies and more vegetarian/vegan/gluten free selections. 68 Hudson Street. 228-8555
The local PBS affiliate in RI (WSBE) is holding its major fundraiser called “An Evening Uncorked” on Saturday, April 12 from 7-10pm at the Pawtucket Armory on Exchange Street. They promise a lively evening of “small bites” prepared by 17 of the area’s finest award-winning restaurants paired with special selected domestic and international wines. But of particular note, the evening will also feature a special presentation in honor of the late Susan Farmer, a long time East Sider who was an ardent supporter of public TV and herself once the former CEO of WSBE. It should be a wonderful celebration of an important part of our local media scene as well as remembering one of the pioneers who made it happen. Email for more information.
Cute golden chicks, adorable ducklings and big eyed baby bunnies are pretty much the poster children (well, poster animal children) for any sort of Easter celebration... so what better way to spend your egg-centric Easter Sunday than by munching on eggs at the Duck and Bunny?
The Wickenden Street snuggery is trading their regular brunch menu for a three-course prix-fixe offering from 10am-4pm. Expect to see a selection of crêpes and unique egg dishes. If weather allows, soak up some sun while sipping on a sparkling cocktail in the Duck and Bunny’s picturesque back garden.
Maybe, if you’re lucky, you’ll catch a glimpse of the elusive Easter Bunny. Then again, if you do see a fluffy bunny trying to give chocolate eggs to children, you may have indulged in a little too much Easter brunch booze. 312 Wickenden Street. 270-3300.
Biggie, Biggie, Biggie, can’t you see, sometimes your, uh, poutine and fried eggs just hypnotize me... especially when they are whipped up by two-time James Beard nominee Matt Jennings over at La Laiterie.
If you share an affinity for delectable breakfast and lunch selections and slick 1990s rhymes by The Notorious B.I.G. (and other equally talented beatmakers) then Farmstead has literally carved out a slice of heaven just for you.
On the first Sunday of each month, the restaurant features Biggie & Brunch, a creative, locally sourced brunch menu served to the spins of a live DJ. The menu varies, but expect your mouth to water over dishes like cornmeal-fried oysters, poutine with polenta frites, Blackbird Farm pork bubble and squeak, and Kate’s buttermilk biscuits.
And don’t forget about the drinks! In the infamous words of Mr B.I.G.: “Now we sip champagne when we’re thirsty,” so sip, sip away at any one of Farmstead’s cocktail offerings. While reservations are not required, you may want to save yourself the brunchtime stress and make one anyway. Biggie & Brunch takes place from 10am till 2pm on April 6 and every first Sunday of the month. 186 Wayland Avenue. 274-7177.
Raspberry Bars (standard 1/2 sheet pan-12"x17")
All Purpose Flour: 278 grams
Sugar: 148 grams
Toasted Almonds: 67 grams
Butter (cold-cubed): 230 grams
Raspberry Jam: 278 grams
- Preheat oven to 350
- Weigh out all ingredients except raspberry jam and put into food processor
- Pulse ingredients until they are the consistency of peas. Don't overpulse or it will form a dough
- Spread out half of the above mixture on the greased sheetpan and press down into the pan. Put the other half into the fridge
- Bake this bottom crust until set and just starting to color
- Pull out of oven and immediately pour the jam onto the hot crust and spread evenly
- Crumble the remainder of the dry mixture onto the raspberry jam and bake again until just starting to color.
Cool completely and enjoy!
The Wurst Kitchen, located within Chez Pascal, is now offering their renowned hot dogs and sausages for sale. Past sausage selections have included Cheddarwurst (smoked jalapeño and cheddar cheese), Knackwurst (smoked coriander and black pepper), Chorizo (smoked sausage, pork loin, spanish pimenton and paprika) and Beer Bratwurst (unsmoked, with caraway, oregano and Bucket Pail Ale beer). Selections change weekly. $10 per pack of 6 hot dogs. $8 per pack of 4 sausages. 960 Hope Street. 421-4422.
Valentine’s Day is creeping up like a one-date clinger, but sparkling rosé is not just for lovers; it’s very much an equal opportunity alcohol. Whether you are looking for a certain bottle to set the mood, or seeking some pink bubbles to pair with your Sunday brunch eggs benny, take a sip from a few selections that are sure to make you see the world through rose-colored glasses.
Fancy, Shmancy and Delicious
If you are seeking a more, shall we say, “sophisticated,” sparkling rose, then Conti Ducco Franciacorta Brut Rose de Noirs, from Gasbarro’s Wines, is the answer to your champagne-soaked wish. This alternative to Veuve Cliquot or Moet is an Italian sparkler, but not a prosecco, that delivers a superior drinking experience with light, floral notes, a smooth, slightly tart finish and an elegant marriage of delicate flavors. Pop a bottle for the fanciest of occasions. 361 Atwells Avenue, 421-4170.
Smooth and Sassy
Craving a more traditional bottle of bubbly? Head over to Bottles for their Gruet Brut Rosé, a true rose champagne produced in France. Celebrate your triumphs (or drown your sorrows) with this super smooth, yet bright, crisp wine. One whiff tickles the nose with hints of citrus and pear, and a tart - but not overpowering - finish imparts a little sass on the senses. Perfect to pair with a special dinner or a casual brunch. 141 Pitman Street, 372-2030.
Rich and Ripe
Notes of yeast, cheese and brioche characterize the scrumptious sparkling rose that is Domaine de Martinolles Crémant de Limoux Brut Rosé, from ENO Fine Wines in Downtown PVD. This medium bodied wine is fruit-forward and has sweetness, yet is still considered dry, and a citrusy, almost bitter finish leaves the tongue lusting for more. This wine would couple well with a rich dessert, like chocolate cake or custard. 225 Westminster Street, 521-2000.
Cheap and Cheerful
Yellowtail, aka the wine with the kangaroo on the label, produces a fine … More
There’s good news on Thayer Street. The long vacant Adesso restaurant space is now finally officially occupied. The Flatbread Company, a small chain that has already proven quite popular in college-oriented towns and specializes in delicious wood-fired pizza among other things, just opened for business. As nature abhors a vacuum, the East Side hates an empty store. For this large vacant spot on Thayer Street, is no more.
Something about the immediate gratification of buying local produce directly from a farm works up a sweat similar to that of winning small on slot machines, and in this dire state of perspiring satisfaction, it’s time to cool off with a cold one from Bucket Brewery. Only a short walk away from Hope Artiste, the brewery is now offering tastings and tours every Saturday.
For less carbs and more carrot juice, take a longer stroll to Benefit Juice Bar & Café, located near Wickenden. This recently established neighborhood juice bar and café serves made-to-order juices, whole fruit smoothies, fair trade coffee, baked goodies, house-made soups, sandwiches, paninis and seasonal salads.
Blah, blah, blah - enough with the health food, right? Let’s get back to the beer: the Rhode Island Brewer’s Guild VIP Banquet takes place on January 31, from 6-10pm. The event includes a four-course dinner with beer pairings from local breweries. Tickets are limited to only 200 people and must be purchased online.
Narragansett began brewing beer in 1890 and apparently that was good enough for the state of Rhode Island for over 100 years. It wasn’t until Trinity opened their doors in 1995 and started brewing their own beer that we had another RI beer choice. Then, in the last few years, the craft brewery scene has rapidly expanded, bringing more options to the people.
It’s the perfect drink and you can serve it as a punch. The last thing you want to be doing as a host is making drinks all night. Mix together in a lovely punch bowl...
1 liter of Grand Marnier
64 oz. of pomegranate juice
1 oz of cranberry bitters
(angostura, orange bitters or any kind of aromatic bitter will work) and 2 bottles of champagne
A block of ice
While at first it could have become another fizzled cupcake-like trend, the food truck scene just keeps rolling and getting better. Here are our favorites that debuted this year:
Sushi Awesome Go! Go!
Must-try dish: Fugu Liver Dangerous! Delicious! Spicy Roll with Hot
Where to find: On Twitter @!!!!!!!!!!!!!!!!!!!!
Uncle Nuryev’s Pilaf Yurt
Fun fact: Although the genial, eccentric Uncle Nuryev has quickly become a beloved character on College Hill, it’s widely suspected that he’s actually wanted for war crimes back in his native Uzbekistan
Where to find: My friend, my friend, my friend, look here – good food, pretty girls!
The Sweetest Touch Windowless Candy Van
Fun fact: Kids are always welcome to come inside the van where they can pet puppies and play video games
Where to find: Exactly 1000 feet from the nearest elementary school
West Side GOdega
Popular items: Beef empanadas, arroz con pollo, salami, blunt wraps, toilet paper, scratch tickets, looseys, condoms, phone cards, Santeria candles, bootleg DVDs of The Avengers
Where to find: Dexter Park during kickball games
Wings Over Mordor
Must-try dish: The Fellowship of the Wing, a monstrous 16-wing sampler platter, including flavors like Balrog’s Blazin’ Buffalo Wings and The Shire’s Famous Ale Batter, with a side of Magical Elf Bread
Where to find: Look to its coming at first light on the fifth day, at dawn look east
Bro-tastic Cock Punch
Must-try dish: Slammin’ Tequila Lime Wasabi Tuna Burger Shooters with Mango Habañero Bacon BBQ Sauce and S’More Crumbles, served in a Bloody Mary
Where to find: Where are the drunk chicks at, bro?
Vegan/Artist/Human
Fun fact: Whatever… we’re so over this
Where to find: Ugh, if you have to ask…
Fat Lou’s Mobility Scooter
Insider tip: Mondays are all-you-can-eat pulled pork and glazed donut nacho night
Where to find: The parking lot of the Stop & Shop on Branch Ave.
Saveur’s Culinary Travel Awards 2013: Notable Small Dining City
“Maybe once a year if I’m lucky I get to eat somewhere that blows my mind. I just got my taste for 2013.” - Boston Globe’s review of north. They also ran a piece on a culinary tour of Providence.” - Boston Globe’s dining review of north
Food & Wine’s Best New Chefs 2013 Nominees: Nemo Bolin of Cook & Brown Public House and Benajamin Sukle of The Dorrance
The Daily Meal’s America’s 15 most heavenly Italian restaurants: #11 Al Forno
James Beard Foundation’s 2013 Nominees for Outstanding Bar Program: Cook & Brown Public House, Outstanding Service: Persimmon & Best Chef: Champe Speidel, Prsimmon, Matt Jennings, Farmsted Inc.
Providence is featured on Bizarre Food America with Andrew Zimmern
Zagat includes Harry’s Burger Bar on its 50 States 50 Burgers list
Many new restaurants have not only added more places to eat but have filled food niches that were missing from the Creative Capital. From down home southern cooking to boutique Spanish cider, Providence continues to grow in quantity and quality.
To sweeten the end of the year, literally, the World Affairs Council of Rhode Island will be presenting a special December Desserts event as part their final dinner meeting of 2013. In addition to a full buffet, four international students, under the leadership of Karl Guggenmos, a master chef and the dean of culinary development at Johnson & Wales, will prepare, discuss and then present some of their favorite dessert recipes from around the world... in this case Morocco, Nepal, Ghana, Iran and Germany. Each dessert will be ac- companied by a short presentation on the role food plays in their respective cultures. The event will be held at the Hope Club, corner of Benevolent and Benefit Streets, on Saturday, December 7 from 1-4pm. To reserve a spot in what is likely to be a sold-out event, call 228-8657 or email them. More
The corner of Hope and Wickenden is now home to Willy’s Local Foods, a grocery store focused on providing – you guessed it – local foods to local communities. Previously, Fox Point residents had to venture to Whole Foods for anything organic, but Willy’s homegrown goods offer an accessible alternative.
Over in the Renaissance Providence, Public Kitchen & Bar has now been open for a little more than a month, wowing customers with their American cuisine. While it’s a hotel restaurant, especially with its proximity to the State House, Public says it’s appropriate for “hipsters and Senators alike.”
Finally, October’s seasonal pumpkin flavor lingers on with the release of Newport Storm’s Rhode Island Pumpkin (RIP). Replacing the draft versions of their Oktoberfest Marzen Lager and Winter Porter, RIP is based on the same recipe as their Cyclone Gloria beer. RIP is available only as a draft and will be sold throughout Rhode Island until December 30.
Living a fit life isn’t just about exercise and the gym. Educating yourself about the foods you eat is a huge part of the equation. Lucky for us, Chefs Collaborative Autumn Harvest BBQ with Rhode Island’s best Farm-to-Fork chefs is taking place again on October 6 at Schartner Farms. Top local chefs will showcase the bounty of the season from the farms, fields and coastal waters of Rhode Island in what promises to be a night of fresh foods and culinary mastery you won’t forget. Proceeds help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen.
Rhode Island’s pre-winter chill and changing leaves act as harbingers for something tastier on the horizon: October’s seasonal beers. Breweries all across the state are overflowing with the stuff, each beer a combination of the respective brewery’s ideals and hands-on techniques. So of course, we had to have a taste.
With creamy chocolate tones and an unapologetic assertiveness, Revival Brewing’s Octoberfest Lager features an initial sweet kiss hello followed by a deliciously bitter goodbye.
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Clear hints of autumn dance through Narragansett Beer’s Fest, a traditional German Oktoberfest-style beer that balances seasonal flavor with refreshing drinkability.
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A little sweet, a little bitter, Grey Sail’s Autumn Wind offers a toasty, smooth flavor that sends a surprising chill across the tongue, as if the beer were actually infused with an autumn wind.
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When it comes to beers appropriate for accompanying autumnal pumpkin desserts, Newport Storm’s Oktoberfest takes the cake - or pie - with its intoxicating smell and light caramel taste.
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Smoother than the typical IPA, Foolproof’s Imperial IPA combines a strong bitter kick with floral hints, creating what one taster described as an “Olde English” drinking experience.
With the warm weather of summer now fading into October’s sweater weather, the East Side sees the appearance of two new ice cream shops. Over on Thayer, in the corner store once occupied by Symposium Books, is the East Side’s relocated Ben & Jerry’s (224 Thayer). At the time of writing, the store expects to open on October 1, though hints at a possible later opening on October 15.
A few streets away, on Wickenden, Sweet Berry Frozen Yogurt joins the growing number of ice cream/gelato shops now stationed on the small street. Located next to Amy’s Cafe and across from Coffee Exchange, this little shop is sure to see a ton of foot traffic directed its way, even with the winter nip nestling comfortably into the air.
College students understand the limitless possibilities of store-bought, just-add-water ramen. You can cook it as directed, eat it dry with peanut butter (a personal favorite) or even add veggies to create an illusion of nutritional benefits. But if you’re running out of ideas on how to prepare the noodles, or simply want to eat ramen the way it’s supposed to taste, Ken’s Ramen (51 Washington St, Unit D) welcomes you to enjoy their professionally crafted ramen dishes. Their paitan (whole chicken broth) is “simmered for over 30 hours for maximum richness and savoriness” - something no salt packet could ever recreate – and combined with “customized thin hakata ramen noodles.” Call for hours of operation.