Step into Aleppo Sweets on Ives Street, and your eyes are immediately drawn to its jewel-toned display: golden baklava, glistening knafeh, and syrup-soaked confections that shimmer like edible treasures. But to linger solely at the pastry counter is to miss the full symphony of flavors that define this Syrian gem. Beyond the sweets lies a savory menu steeped in heritage and heart. The baba ghanoush is a smoky revelation, the hummus impossibly smooth and lush. Grape leaves arrive neatly wrapped and bright with lemon and herbs, while the falafel – crisp, fragrant, and feather-light – begs to be dipped and shared. Yet it’s the ful medames that steals the show: a humble, slow-cooked fava bean stew made rich with olive oil, garlic, and lemon. It’s comfort in a bowl, soulful and sustaining – a dish that speaks of home, wherever you’re from. So come for the sweets, stay for the savory, and leave with a deeper appreciation of Syrian hospitality. 107 Ives Street, AleppoSweets.com
By the time you catch sight of the iconic Silver Star Bakery sign in Fox Point, chances are the irresistible scent of caramelized sugar and warm pastry has already pulled you in. Since 1935, this beloved Portuguese bakery has been crafting the kind of baked goods that turn ordinary mornings into moments of pure bliss – crusty loaves, pillowy rolls, decadent cakes, and, of course, the legendary pastéis de nata. Each day, Silver Star bakes 20 dozen of these petite custard tarts, and they vanish almost as quickly as they emerge from the oven. The experience begins with that first delicate crack – the shattering of impossibly thin, buttery layers – revealing a silky, sun-gold custard beneath. The filling strikes a divine balance between sweet and eggy, creamy and light, crowned by a burnished top that glistens with caramelized sugar. There’s a whisper of smoke, a kiss of vanilla, a fleeting trip to Lisbon in every bite. Whether as a morning indulgence, an afternoon lift, or a midnight craving, Silver Star’s pastéis de nata are a study in perfection – and an exercise in restraint. Good luck stopping at one. 150 Ives Street, SilverStarBakery.com
Few restaurants have shaped Rhode Island’s culinary identity quite like Al Forno. For more than four decades, this riverside icon has redefined simplicity, transforming local ingredients into dishes that are both timeless and transcendent. But behind its famous wood-grilled pizzas and housemade pastas lies a secret: an off-menu repertoire one needs to know about to ask for. Among these hidden gems, one dish deserves a quiet, reverent mention: the crispy chicken over pappardelle with navy beans and tomato sauce. Golden cutlets, crisped to perfection, are stacked over ribbons of silky, hand-cut pasta. The sauce – a lush, sun-bright tomato base laced with tender navy beans – brings warmth, depth, and just the right touch of comfort. It’s the kind of meal that reminds you why Al Forno remains an institution: because here, every plate tells a story of care, craft, and the quiet pursuit of culinary beauty. 577 South Water Street, AlForno.com
Comments
No comments on this item Please log in to comment by clicking here