The team at Dune Brothers created a menu that’s rich with seafood sourced directly from local fisherman, but a few years ago, owners Nick and Monica Gillespie decided to add something special for the landlubbers. Enter the Dune Dog, a creation that’s anything but ordinary. It starts with a snappy beef-and-pork hot dog from New York City’s Snap-O-Razzo, seared on the flat-top for that perfect “glitzy” bite. Then comes the real magic: a tangy Southern-style chow chow relish packed with cabbage, mustard, bell peppers, onions, jalapeños, green tomato, and vinegar. Add a pillowy toasted brioche bun, housemade garlic aioli, curry ketchup, crispy shallots, and surprise – the Dune Dog is born. Available only at the Providence and Riverside locations, it brings an unexpected bite of the Big Apple to a red tray near you. Pro-tip: don’t skip the Dune Brothers’ fries (cooked in beef fat and seasoned with Old Bay). 239 Dyer Street, Providence; 684 Bullocks Point Avenue, Riverside, DuneBrothers.com
At Ming’s on Broad, the bánh mì has always been more than just another sandwich option. “It’s a piece of childhood,” says Korn Suom, who owns the restaurant with husband Josh Burgoyne. “Growing up, Sundays meant stacks for the whole family, layered with pate, cold cuts, pickled veggies, and plenty of cilantro.” It starts with a housemade veggie pate, blending roasted eggplant, slow-cooked onions, garlic confit, soy sauces, turmeric, and pumpkin seeds for a creamy, earthy punch. From there, it’s a flavor explosion of hoisin-glazed fried tofu for texture, spicy mayo for heat, tangy pickled carrots and daikon, crunchy cucumber, red onion, fresh jalapeño, and a sprig of cilantro to tie it all together. Sure, Ming’s may be known for fried chicken sandwiches — but the tofu bánh mì is the sleeper star. 1864 Broad Street, Cranston, MingsRI.com
On the corner of Manton Avenue and Unit Street, you’ll find Chilangos, an IYKYK spot owned by Juan Carlos Fierros, Patricia Fierros, and Max Mendoza, where you can get some of the most authentic Mexican fare around. Among their stand-outs is the pambazo, a mouthwatering sandwich that is more than just food; it’s tradition, history, and flavor layered into one. Its origins trace back to Mexico City, where it’s a beloved street food. Named after the pan basso bread once used, it was created to be hearty and filling for workers, evolving into one of the capital’s signature snacks. What makes a pambazo unique is the French-style roll which is dipped in a smoky chile guajillo sauce and pan-fried until the outside is slightly crisp yet still tender inside. This pambazo gets a local twist by using telera bread from a neighborhood bakery. Chilangos’ pambazos truly turn a simple meal into an experience. 447 Manton Avenue, Instagram: chilangosri
Comments
No comments on this item Please log in to comment by clicking here