SO Rhode Island February 2016

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SOUTH KINGSTOWN: OVER 3 ACRESQuality and tranquility abound in this casually elegant home offering top of the line amenities and mechanics. Open and flowing floor plan from the granite kitchen to the family room with cathedral ceilings. First floor mas-ter suite, office, central air, mahogany deck, and more. Set on over 3 private acres. $675,000 Kathy, ext. 114

NARRAGANSETT: ONE LEVEL CONDOLuxury and elegance abounds in this single level condo in the heart of the Pier. Brick patio overlooks sweeping lawns with a panoramic ocean view. De-signer Viking kitchen, quality throughout, meticu-lous condition. Just steps to the beach, shops, and restaurants. $824,900 Jack, ext. 102

NARRAGANSETT: WATERFRONTPt. Judith pond location offers ocean access and dock on idyllic Spring Cove in Harbour Island. Totally renovat-ed/remodeled – bright and open single level with 3 beds, 2 baths, and gleaming hardwoods. Front & rear decks, sun porch, garage, gourmet granite kitchen w/stainless appliances. Minutes to ocean beaches. $799,000

S. KINGSTOWN: SOUTH COUNTY HILLSStately four bedroom, 3 bath Colonial in desirable South County Hills welcomes you home with its beautiful landscaped setting and spacious layout. Quality built with hardwoods on the first floor, cen-tral air, family room with fireplace, large master suite, screened porch and patio. $579,000 Kathy, ext. 114

WEST KINGSTON: OVER 4 ACRESCharming gambrel colonial set on 4.59 acres of-fers 3 beds, 2-1/2 baths, new roof, windows, and more. Great room/living room with brick hearth and soapstone woodstove. Slider to deck overlooks acres of woods. Minutes to URI, train station, and beaches. $289,900

SOUTH KINGSTOWN: SPACIOUS HOMEOcean and Narrow River views from this 3700+ sq. ft. home located on a quiet dead end street. Three bedrooms, 3 full baths, multiple water view decks, great room with fireplace. Lovely views from the master balcony. Great value! $449,900

CHARLESTOWN: CONVENIENTThree bed, 2 bath contemporary conveniently locat-ed. Many updates include an open kitchen – dining room floor plan. New decks, siding, windows, roof, fenced yard, above ground pool. Three car garage. Close to Charlestown breachway. $329,900 Karen Follett, ext. 111

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February 2016 | SO RHODE ISLAND 7

ContentsFebruary 2016

This Month

20 Laugh out LoudMeet the funny people of Rhode Island’s improv comedy troupes

25 Pizza PartySouth County is in the middle of a pizza Renaissance, people, so grab a slice of ‘za and ride the wave

Every Month

10 Online Exclusives

11 Editor’s Note/Letters

13 So HappeningFinding the mental benefitsof a polar plunge

14 So & So 16 Social Network

35 So StylishLife with an ocean view

36 Life/Style39 What’s In Store 40 Tastemaker

45 So DeliciousGrab a seat at Chair 5 in Narragansett

46 Review 49 Foodie Journal 51 Tastemaker53 Dining Guide

57 So EntertainingYour guide to South Countylife in February

58 Calendar

60 So ApprovedWe share the recipes of our favorite smoothies

On the Cover: A margherita pizza from Pasquale’s Pizzeria Napoletana in South Kingstown. Photography by Stacey Doyle

Chic Block Island living

One SO staffer takes the plunge at the Frozen Clam Dip at Goddard Park

Fun and excitement abound in the Ocean State improv scene

Everything you knead to know about the art of the perfect pizza dough

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8 SO RHODE ISLAND | February 2016

South County Cardiology offers you a full continuum of expert cardiac care including EKG, echocardiography, arrhythmia diagnosis,pacemaker implantation and follow-up, catheterization, nuclear stresstesting, and more. We also provide an exceptional level of personalizedcare and accessibility. State-of-the-art diagnostics and procedures areperformed on site. Should you require hospitalization, you’ll find ourphysicians at your bedside, not a resident in training. And no practiceoffers you more complete care coordination. BlueCHiP plans accepted.

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David J. Broza, MD, FACC; David S. Bader, MD, FACC; Neil Brandon, MD, FACC; Steven R. Fera, MD, FACC, FACP; Aaron K. Weisbord, MD, FACC

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sea view | sea friends | sea food

40 Ocean Road, Narragansett401. 789.0700 • thecoastguardhouse.com

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Oceanside Dining on Narragansett BayWe welcome all contributions, but we assume no responsibility for unsolicited material. No por-tion of this publication can be reproduced in whole or in part without prior written permission.

Copyright ©2016 by Providence Media, All rights reserved. Distributed by Special Delivery.

1070 Main Street, Suite 302, Pawtucket RI 02860 Fax: 401-305-3392 • [email protected]

www.SORhodeIsland.comFor advertising rates call: 401-305-3391

Audited by:Member of:

Contributing PhotographersHilary BlockBlink of an Eye PhotographyMary Lou ButlerStacey DoyleBrian DeMelloGrace Lentini

Alison BlackwellContributing Illustrator

PublishersBarry FainRichard FleischerJohn Howell

Media DirectorJeanette St. Pierre@JeanetteSTP

Account ManagersShelley Cavoli: [email protected] DiMuccio-Darwich: [email protected]

Ann Gallagher: [email protected]

Kristine Mangan: [email protected]

Elizabeth Riel: [email protected]

Dan Schwartz: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth: [email protected]

Creative DirectorJulie Tremaine@JulieTremaine

Digital EditorTony Pacitti@TonyPacitti

Managing EditorGrace Lentini@Gracie_NomNom

EditorCourtney Denelle@CourtneyDenelle

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerKatie Leclerc Brian Leiter

Contributing WritersErin BalsaAlastair CairnsTodd CorayerBob Curley: @GoCaribbeanDavid Dadekian: @dadekianClaire Flanagan

Elyena “Nellie” de GoguelAndrea McHugh: @NewportStyle Stacey Place: @RIDiningCristy Raposo: @foxywhite3Bill RodriguezJohnette RodriguezBethany VaccaroJohn Taraborelli: @JohnnyTabs

InternsCameron BryceKendra GenereuxKatlynn Grenier

Mollie StackhouseSamantha Westmoreland

Contributor

Emily Dietsch is a longtime con-tributor to So Rhode Island and our sister publication, Provi-dence Monthly. She writes the In the Drink column, which pro-vides an look inside PVD cock-tail culture. Her favorite part of the job? “Besides getting insid-er tips to up my drink-slinging game? Probably the privilege of peeking into the minds and lives of some seriously talented, pas-sionate and kooky people,” she says. This month, Emily chats swith Siena’s director of opera-tions about what makes the res-taurant stand out, as well as her go-to winter cocktail.

Emily DietschWriter


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SORhOdeISland.cOmwhat ’s happening on

@SO_RImag

DINE WELL

RhodyBites.com

Our statewide dining guide will keep you informed and well fed

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Because we’re all about South County on social, too

HEaLtH aND WELLNESS

We’re one month into the new year and our #RhodyResolutions are going

strong, but there’s nothing wrong with a little help. Check out the new Hey

Rhody Health and Wellness Guide for professional tips and fitspiration to keep

being your best self in 2016.

RI FOR REELS

Providence might not be LA or NYC, but we’ve had more than our share of

big screen moments. From the Farrelly Brothers to Woody Allen, our new

bi-weekly column RI For Reels will take a look at RI on the silver screen, one

movie at a time.

Eat BetterHealthy dining destinations

throughout Rhode Island

Exercise MoreFun fitness classes at

every skill level

Think HealthierRevitalize your body and

mind holistically

www.HeyRhody.com

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It’s a scientific fact: pizza is the most delicious food on the planet. Seriously, Google it. We’ll wait. But pizza has evolved so much from what you were ordering on Friday night from Domino’s when you were a teenager. Now, it’s easy to find classically Italian preparations (on equipment made in Italy), or made in a coal-fired oven, or modified to meet difficult dietary restrictions. This month, we delve into all of the

delicious options for pizza in South County. Go ahead, grab a slice. You can thank us later.

Send us a letterEmail SORI a letter to the editor to [email protected] and it could be published in an upcoming issue.

Read us onlineFull issues available on

www.SORhodeIsland.com

Find us on FacebookReach out to us at

SoRhodeIslandMagazine

Editor’s Note

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So HappeningSo & So • Social Network

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Dive Right InIll-advised winter swims aren’t just for January 1. With plenty of winter ahead of us, a first-time plunger advo-cates for icy dips. Jump in, jump out and feel alive.


So HappeningSo & So

It could have been worse. It could have been snowing, temperatures could have been close to zero, rabid polar bears could have been making brunch out of us while we waited. There are plenty of ways things could have been worse, but still, it was New Year’s Day and there we were, standing on the beach in our bathing suits with temperatures in the relatively com-fortable upper 30s, waiting to voluntarily jump into the Atlantic Ocean which, let’s face it, is never really that warm.

The New Year’s Day plunge is a common tra-dition, and one that I had always lumped in the “not on your life” category. I’m a proud wimp and not much of a morning person, never mind the fact that most New Year’s Days begin with a significant headache and the first regret of the year. But this year I was committed to try-ing new things. How better to do that than with the heavily metaphorical cleansing/rebirth of a symbolic swim.

I selected the Frozen Clam Obstaplunge at Goddard Park State Beach, which was held to benefit The Rhode Island Mentoring Partner-ship. The “Obsta” stands for obstacle course, as in I could jump into the water like a regular crazy person or run a half-mile, parkour style obstacle course straight out of a movie train-ing montage and then jump into the water like a crazy person. My list of new things to expe-rience in 2016 didn’t include getting dragged off the beach with most of my bones broken – again, huge wimp – but kudos to the war-riors who hurdled over walls, combat crawled through tubes and bounded through an al-ternating rows of slanted walls like they were Keanu Reeves in The Matrix.

The non-Obstaplungers had to wait until the first runners cleared the obstacle course and hit the icy waves. A loudspeaker blasted a playlist

made up entirely of songs with titles that took on an ironic significance for the occasion – “Cold As Ice” by Foreigner, “Crazy” by Seal – while an-nouncers got the crowd psyched up and ran commentary on the obstacle course.

Finally the first obstacle runners splashed down and we were clear to make our plunge. Wild screams, giddy and horrified, masked the sounds of cold bodies hitting cold water.

There are four phases to your body’s re-sponse to a polar plunge. The first is the initial shock when your feet hit the water, which pass-es quickly. The second phase, which happens once you’re waist deep is, for obvious reasons, the one that really makes you want to turn back and run screaming for shelter. Fighting through that urge will lead you to phase three, when you dive beneath the waves and feel like your chest is either going to collapse or explode or both – you’ll want to scream here, but the pros-pect of drowning is a strong deterrent. Finally, you breach, unleash a primal howl, and feel sur-prisingly rejuvenated. I experienced all of these phases, and found myself energized and eager to face 2016 head on.

At the risk of sounding overly New Age-y there is something oddly spiritual about sub-merging yourself in the cold, Atlantic waters. Probably because it’s not something people do outside of these “double dog dare you” kind of occasions. January 1 is a perfect time to do it because like I said, it’s pretty heavily symbolic of a clean start. But here’s the thing; there’s still plenty of ill-advised days of swim-ming left this winter. If you’re feeling like you’re running out of steam on your resolutions, or maybe just feeling like you need some kind of jolt in your life, throw on your trunks, go to the beach and dive in. Any day of the year can be the first day of something new. –Tony Pacitti

“Dorian, you’re famous in Australia!” “You are fa-mous in Taiwan.” “Dorian, you are famous in China.” The Facebook page Praying for Dorian is overflowing with such sentiments, all followed by #DStrong, in honor of Dorian Murray, an eight-year-old boy from Westerly valiantly battling cancer.

On April 26, 2012, Dorian was diagnosed with Stage IV Alveolar Rhabdomyosarcoma, a type of cancer that targets the muscles of the trunk, arms and legs. After learning this past December that treatment would no longer benefit Dorian’s case, he and his parents decid-ed to forgo any more chemotherapy, radiation, trans-fusions and discomfort. Now they’re looking to fulfill Dorian’s ultimate wish: to become famous.

The world has united in a heartwarming effort to make his wish come true, posting encouraging com-ments and photos on social media channels. Dorian has received visits from New England Patriot Rob Gronkowski and former player Patrick Pass, along with many other notable athletes. The Mystic Aquarium and Foxwoods Resort Casino hosted Dorian and his family, providing a bodyguard that never left his side, evident-ly because “Dorian is a celebrity and he will receive celebrity treatment,” as is posted on Facebook. Most moving of all, though, is the overwhelming number of photos posted by individuals walking along The Great Wall of China, holding up signs painted “D-Strong,” ful-filling Dorian’s wish for fame in China.

There is a quote by Desmond Tutu that can be found on the cover photo of the Praying for Dorian Facebook page, stating “Hope is being able to see that there is light despite all of the darkness.” Dorian is the quintes-sential example of that light. Let’s all continue to help it shine bright. Use the #DStrong hashtag to spread Dorian’s story and make him the most famous Rhode Islander in the world. Facebook.com/PrayingForDorian –Samantha Westmoreland

A Fresh – and Frozen – Start

Westerly’s World Famous Dorian

A first-time polar plunger finds inspiration in the icy waves

An eight-year-old boy battling cancer wishes for world fame

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“Really, a first person narrator that doesn’t speak? Good luck!” That’s what one agent said to native Rhode Islander and Johnson & Wales professor Tamara Valentine while she was writing What the Waves Know. After starting the novel eight years ago and subsequent-ly locking it in a drawer because “it wouldn’t behave,” Tamara was haunt-ed by the story and dove back into it, producing this breathtaking piece that explores the concept of “what to do if you’re afraid of your voice.”

Have you always wanted to be a writer?I was born a writer; I really believe it. I’ve had a pencil in my hand as long as I can remember. I was that kid that would disappear into the woods for hours [to write]. Even when I wasn’t writing, I was daydreaming and con-stantly building stories in my head. I didn’t know that I would ever be suc-cessful at it, but I knew that I’d always be writing, even if I weren’t a writer.

What inspired What the Waves Know?When I first graduated undergrad, I worked with young autistic adults. There was one boy that everyone sus-pected was not on the spectrum. He never spoke. Every time he’d almost speak, he would take his pointer finger and bite it, like he was waiting to calm back down so he wouldn’t speak, and it always haunted me. I’ve never forgot-ten him. A lot of people suspected he had trauma in his life before he stopped speaking, and it was sort of just always sitting there. That was probably [where the idea] of what to do if you’re afraid of your voice [originated].

You’ve written such strong female characters. Do you have strong fe-male influences?I get discouraged by pieces that [fea-ture] damsels in distress. The writers that I admire are immensely strong women that write strong characters. Margaret Atwood, Isabella Yende and Julia Alvarez, who I just adore, write these amazing, complicated female characters.

How did you come up with the idea for the setting of the novel, tillings Island? When I first started writing, I re-member standing on the cliffs on Block Island, and looking at this white house, starting to fill in the characters that might live there. That is how this piece started, not with the characters, but with the place. I worked backwards, filling in the slots as I went. I kept a picture of that house up in front of me when I started writing.

How has teaching affected your writing?I want to be on campus with that energy, surrounding myself with lit-erature. It’s difficult to be creative in some jobs – I’m really lucky to be able to do that. I love both [writ-ing and teaching]; I wouldn’t want to choose between them. Every day, I learn more from my students than Chaucer.

What the Waves Know will be on bookshelves on February 9. Tamara Valentine will be doing a reading and Q&A at The Artists Cooperative Gal-lery of Westerly on February 16. 7 Canal Street. 596-2221, www.Wester-lyArts.com –Samantha Westmoreland

Learn What the Waves Know

Local author and JWU professor Tamara Valentine discusses her debut novel

It’S In a bOOk…

Author and JWU Professor Tamara Valentine

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The Sea Goose Grill and Raw Bar265 Post Road, Westerly | 315-0788

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A h, February. The frantic socializing and high excitement of the holiday season has faded into memory,

the good cheer wearing off only mo-ments after all the gifts were opened. New Year’s resolutions have been both valiantly attempted and subsequently abandoned. Football season is over, for better or for worse, and with it the tail-gating parties and Sunday afternoons at the local sports bar. Although it may technically only be six weeks away, those of us who have spent more than a year or two as New Englanders know that whatever Punxsutawney Phil says, spring is still a long time coming.

Sure, you could just hunker down and do takeout and Netflix this week-end, again, but why would you, when for less than the cost of a movie ticket you can not only enjoy live entertain-ment, but be a part of the action, as well? Rhode Island is home to a host of improv troupes that offer shows nearly every night of the week, anchored by some of the state’s top performers and propelled by (100% voluntary) audi-ence participation. If you loved read-ing those Choose Your Own Adventure books as a child, this grown-up ver-sion, where anything can happen and the show is never the same thing twice, is for you.

A Belly Full of LaughsThe first Saturday of each month, Im-prov Jones takes the stage at AS220, performing their unique, signature brand of comedy along with a rotating complement of special guests. Count-ing themselves amongst the longest running troupes in the country, Improv Jones was founded by Mauro Hant-man in 1992, and consistently attracts some of the most experienced players

in the local theater scene to their ranks, drawing their performers from such venerable institutions as Trin-ity Rep, The Gamm Theater and The Wilbury Group. In addition to their monthly shows, they are also the orga-nizers of the Providence Improv Fest, a weekend-long event, now in its 13th year, that hosts over 40 local and out-of-town groups in two separate event spaces in September. $5. First Satur-day of the month. 10pm. AS220 Black Box, 95 Empire Street, Providence. www.ImprovJones.com.

Improvisation ThroughCollaborationThe Providence Improv Guild is ex-actly what it sounds like: a collabo-ration of various smaller indepen-dent acts, coming together to build, promote and share ideas within the improv community. From its humble beginnings as a means for strug-gling troupes to grow their respec-tive audiences by offering a com-mon space and schedule, the P.I.G. (as they are called) has over the years become a driving force in not only growing awareness of improv as an art form, but also as a training

ground for the next generation, offering classes and workshops to the public throughout the year. Most shows utilize the long-form format of improvisation (meaning they con-tinually build on one central idea throughout the program), but also offer both a short-form performance (multiple independent skits), as well as an entirely musical performance, where songs and lyrics are made up on the spot, once a month. Check their website for the current sched-ule. $5. Thursdays, Fridays and Satur-days. 8pm. Southside Cultural Center, 393 Broad Street, Providence. www.ImprovPig.com

It’s All Fun and GamesBilling themselves as “Good for ages 2 to 92,” Friday Night Live is a family-friendly alternative for those with little ones for whom the late night shows may be a little too risqué (or would go right over their heads). The evening starts with a series of games, similar to the popular TV show Whose Line is it, Anyway?, and is followed by a musical component, accompanied by either Bertrand Laurence on guitar, or Keith Munslow on keyboard. Hosted P

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by the Everett Theater Group, the performers are a mix of seasoned professionals and students who have come up through the Everett’s im-prov training classes which, like the P.I.G., are offered to the public and are taught by the Everett School co-founders, Dorothy and Aaron Jungels. $5. Fridays. 7pm. Everett Company Stage, 9 Duncan Avenue, Providence. www.EverettRI.org

Family-Friendly ComedyProvidence is a great city for many reasons, but more often than not, easy-to-find parking isn’t one of them. Save yourself some aggravation and head down to Warwick for Bring Your Own Improv (BYOI), fresh off of their eighth season at the Warwick Museum of Art. Grab a spot in the spacious lot behind the building and head into this small, intimate venue for one of two shows offered every Friday night. BYOI offers a family-friendly show at 7pm, followed by a PG-13 late show at 9pm. At the beginning of each perfor-mance, audience participants’ names are entered into a drawing to be the “Featured Audience Member;” the lucky winner gets to answer a list of questions that form the basis of the entire show. Check out their blog af-terwards for a recap and enjoy your 15 minutes of fame! $8 adults/$4 seniors, military, students, children under 12. Fridays. 7pm and 9pm. Warwick Mu-seum of Art, 3259 Post Road, Warwick. www.BringYourOwnImprov.com

Indulge, Imbibe and ImproviseIsland dwellers, never fear, you can get your fill of laughs without ever hav-ing to cross a bridge. The Bit Players have been entertaining Newport since 2007 with their short-form improvisa-tion and a BYOB policy that can make for some raucous crowds and, shall we say, interesting suggestions. A

favorite for bachelor parties, birthdays and girls’ night out, the Players are more than happy to make the cele-brants the focus of the show if you let them know beforehand. All-ages per-formances are also offered occasion-ally on school vacations and holidays, so the whole family can get in on the fun, and the Players can be booked for private or corporate events, too. They even provide complimentary soft drinks and coffee, as well as ice, cups and whatever else you might have for-gotten to pick up at the liquor store on the way over. $15. Fridays 8pm; Satur-days 8pm and 10pm. Firehouse The-ater, 4 Equality Park Place, Newport. www.BitPlayers.net.

A Side-Splitting DuoIn South County, get your giggle on with the Contemporary Theater Company’s (CTC) double whammy of improv offer-ings, Micetro Improv and The Weekend-er. Micetro is a weekly competition-style show, where the audience members vote for the best performer in a series of games, until all but one are eliminated and a winner is crowned (literally). Mi-cetro is a nationally recognized improv format, performed all over the world and brought to Little Rhody (by way of New Zealand) by Ryan Hartigan in 2010. Like several of its Providence counter-parts, the CTC offers improv classes year round, and many of its graduates are welcomed into the rotating cast of 8-16 performers. The Weekender began as an experimental lab space for those very students, and is still used primarily as a forum for open performances and test-ing new ideas, although outside groups are also welcome to perform. The show is curated and hosted by Neal Leaheey and Charlie Santos, and the various groups perform in sets of 20 minutes each. $8. Micetro Improv, Fridays 9:30pm. Week-ender, Sundays 5pm. Contemporary The-ater Company, 327 Main Street, South Kingstown. www.ContemporaryTheater-Company.com

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The Anatomy of a CrustA guide to pizza in South County

By Grace Lentini

Just as beer and burgers have exploded into the craft arena, so has pizza. There’s wood fired, coal fired and Neapol-itan. However, longtime favorites like pan pizza, New York style and pizza strips aren’t going anywhere. As much as craft pizzas are shiny and new (and delicious), there will always be a place in diners’ hearts (and stomachs) for the neighborhood, landmark pizza joints that we all know and love. Instead of pitting pizza against pie, let’s celebrate the diversity of dough in southern Rhode Island. It may be our most delicious celebration yet.

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Wood Fired Pizza Who we talked to: Al Olerio of Cobblestones Wood Fired PizzaOven temperature: 800 degrees and upCooking time: 3 minutes

Must-try pie: A basic margherita pizza with some hand crushed tomato sauce, a little olive oil, fresh mozzarella and fresh basil. This allows you to experi-ence the crust, the sauce, the cheese and the char without any of them losing their individual identities.

Why use wood: As wood burns it gives off some moisture (steam/water vapor), which helps to keep the crust from becoming dry. This makes a crispy outer crust that stays moist on the inside. The vast majority of hearth ovens in Italy are fu-eled by wood.

The perfect wood fired crust: Light, airy and moist on the inside. The outside is crispy with a dark amber color and spots of char around the crust. The char is what makes this type of pizza distinct, and what gives it its flavor.

All about the dough: Cobblestones’ dough is made from filtered water, sea salt, a sourdough mother dough that is several years old and is fed daily to keep it growing and active, artisan flour (King Arthur unbleached and unbromated), some bread flour and a tiny bit of instant dry yeast. No oil, sugars or additives are used. From beginning to end, the dough takes 24-48 hours and is at peak flavor after aging for 48 hours. The dough is spread/tossed to order and is a much wetter dough than a traditional pan pizza. The pizza is cooked right on the hearth.

What’s in the sauce: Hand-crushed California plum tomatoes, a little extra virgin olive oil, a bit of Par-mesan cheese, sea salt, fresh ground pepper and a tiny bit of herbs. It is lightly seasoned so that the flavor of the tomato stands out.

Insider Tip: Originally, Cobblestones used a hand crank to crush the tomatoes. They found that contact with the metal altered the flavor, so every day they hand crush their tomatoes. Cobblestones Wood Fired Pizza, 5641 Post Road, East Greenwich. 398-8880, www.CobblestonesPizzaRI.com

I always take home a simple piz-za, often without sauce, with some fresh vegetables, olive oil, Parmesan cheese and some fresh mozzarella from Narragansett Creamery. I find the white pizzas reveal the flavor of the crust moreso than the red pizzas. The sauce adds quite a bit of moisture to the pie and requires additional cooking time. The white pies cook faster, have fewer ingre-dients and allow the crust to be the focus, but that’s my taste. I love a good crust. -Al Olerio

Where else to get wood fired pies Bravo Wood Fired Pizza, 6689 Post Road, North Kingstown. 398-2500, www.BravoWoodFiredPizza.com

Fresco, 301 Main Street, East Greenwich. 398-0027, www.FrescoRI.com

Village Hearth Bakery Cafe, 2 WatsonAvenue, Jamestown. 423-9282, www.VillageHearthBakeryCafe.com

Cobblestones Wood Fired PIzza

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Coal Fired PizzaWho we talked to: David Bertolini and Michael Santos of Providence Coal Fired PizzaOven temperature: 900 degreesCooking time: 4 minutes

Must-try pie: For them it’s the margherita pizza – it’s the perfect combination of ingredients that allows the crust to shine.

Why use coal: Coal has an old world influence on food and adds a slight smoky flavor to the pizza. It blisters the dough in a unique way, which forces the use of a highly saturated dough to survive the cooking process. Plus, no one else in Rhode Island is using it.

The perfect coal fired crust: Twenty percent char on the top crust and a thirty percent char on the bottom of the pizza. The finished crust should be crisp and airy with a slight chew.

All about the dough: Four different grains make up this dough that is 77% water. It looks more like soup than what most people expect to be dough. It’s a three-day process that begins with a Pol-ish starter dough that’s allowed to ferment for 24 hours. The time allows the dough to mature the flavor slowly.

What’s in the sauce: Raw, crushed California toma-toes so that the quality of tomato speaks for itself.

Insider Tip: Cooking with coal is difficult because of the high temperature. It takes a lot of skill to control the temperature of the oven. Putting coal on the fire too soon can overheat the oven, and if the coal goes on too late the fire will not be hot enough. The proper air temperature hovers around 900 degrees and the deck temperature should be between 600 and 620 degrees. Providence Coal Fired Pizza, 6105 Post Road, North Kingstown. 885-7499, www.ProvidenceCoalFiredPizza.com

There’s been a surge in gourmet pizza shops because people have become more educated when it comes to food. It is the same as the focus that has been on gourmet burgers instead of the fast food burgers that have been around for years. -David Bertollini

Bakery PizzaWho we talked to: Jeanne Ramieri of Colvitto’s Pizza and BakeryOven temperature: 500 degreesCooking time: 20 minutes

Must-try pie: Classic red pizza strip

Why use a gas oven with a stone deck: It cooks the

pizza evenly and is smokeless. It’s like a home oven; you come in, turn it on and it’s on.

The perfect bakery pizza crust: Crunchy on the bottom, crunchy on the crust and fat in the middle.

All about the dough: Water, flour, salt, sugar and yeast. Colvitto’s uses the same dough for every-thing in the bakery except the multigrain dough. It’s made and cooked the same day, but is shaped, rested and allowed to rise three separate times.

What’s in the sauce: Tomatoes, spices, oil and water.

Insider Tip: There are crust lovers in this world, and then there are other people. According to Jeanne, “We need the other people because there are only four crusts per pan.” There are 18 pizza strips in a par-ty pan, and if you want 18 crusts, you can get them, but it’ll cost just a little more. (Note: Jeanne is a crust person.) Colvitto’s Pizza and Bakery, 91 Point Judith Road, Narragansett. 783-8086, www.Colvittos.com

Pizza strips are a simple thing. The basic pizza strip is like a pea-nut butter sandwich; it’s never going away. -Jeanne Ramieri

Where else to get bakery pizza DePetrillo’s Pizza and Bakery, 797 Tiogue Avenue,Coventry. 828-4300; 1729 Warwick Avenue, Warwick. 732-3331, www.DePetrillos.com P

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The Baby Bella Pizza from Providence Coal Fired Pizza


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Neighborhood PizzaWho we talked to: Sam Sciabarrasi of Kingston PizzaOven temperature: 600 degreesCooking time: 8-12 minutes

Must-try pie: Cheese and pepperoni

Why use a gas oven with a stone deck: Even though it takes over an hour to come to temperature, it cooks evenly and maintains the temperature.

The perfect neighborhood pizza crust: Crispy on the bottom, soft in the middle.

All about the dough: It has salt, sugar, olive oil and yeast. Sam makes the dough, lets it rise for four hours, cuts it, balls it, puts it in a dough retarder, kneads it, spreads it, sauces it, cheeses it and throws it in the oven. No tossing required.

What’s in the sauce: California fresh-packed tomatoes and spices.

Insider Tip: To make pizza at home, buy the dough from Kingston Pizza by the pound. Preheat your oven to about 475. Spread the dough out on a cookie sheet, add your sauce, add your cheese, throw it in the oven and cook until it’s all brown and crisp. Kingston Pizza, loca-tions in Wickford, Narragansett, North Kingstown, Peace Dale, West Warwick, Charlestown, Kingston (URI), Bon-net and Richmond. www.KingstonPizza.com

I’ve never changed the recipe once in 32 years because if it ain’t broke

don’t fix it. Cheese and pepperoni is my favorite pizza because people love it. What sets ours apart is that we use a very high-end pepperoni, not the big wa-fer kind. It’s a smaller Margherita sliced pepperoni that’s cured, so it’s a little dif-ferent. It changes the dynamic and gives a lot of flavor. -Sam Sciabarrasi

Where else to get neighborhood pies Casa Della Luce, 105 Franklin Street, Westerly. 637-4575, www.CasaDellaLuce.net

Casa Pizza, 855 Point Judith Road, Narragansett. 783-2459, www.CasaPizzaNarragansett.com

PD’s Pizza, 1202 Kingstown Road, Narragansett. 789-0000

Estia Restaurant, 28 Old Tower Hill Road, Wakefield. 782-8800, www.EstiaRestaurantRI.com

PizzaPlace, 43 Broad Street, Westerly. 348-1803, www.PizzaPlaceWesterly.com

Supreme Pizza of Westerly, 157 Granite Street, Westerly.596-1001, www.SupremePizzaofWesterly.com

My Wife’s Pizza from Kingston PIzza

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Neapolitan PizzaWho we talked to: Pasquale Illiano of Pasquale’s Pizzeria NapoletanaOven temperature: Around 800 degreesCooking time: 1 to 1.5 minutes

Must-try pie: Margherita pizza using San Marzano tomatoes, tomatoes from the Naples area or the south side of Italy that grows in volcanic soil, Fior di Latte mozzarella and extra virgin olive oil from southern Italy.

Why use a wood-fired oven: That’s what they use in Naples

The perfect Neapolitan crust: Neapolitan pizza is not a crispy pizza. Neapolitan pizza is well-proofed, deli-cate and airy. The edge (the cornicione) has to be full of air. The pizza is supposed to be soft like a pita or a soft foccacia and you have to eat the pizza as soon as it comes out of the oven.

All about the dough: For Pasquale, the universal in-gredients for Neapolitan pizza are water, natural Sicil-ian sea salt, natural yeast, mother dough, Caputo flour and passion. Pasquale stands by the machine for 20-25 minutes as he processes the dough. He looks at it, stares at it and feels it. After letting the dough ferment for 24-plus hours, it only requires a few seconds from the box to the counter, where it is lightly floured and slapped with a technique to open up the disk and get rid of the excess flour. He does not spin it or throw it. It has to be handled in a certain way in order for it to be nice and airy, soft and fragrant.

What’s in the sauce: Hand-crushed tomatoes from the San Marzano region.

Insider Tip: If you’re going to make dough at home, try to get a dough recipe that you have to make the day before because it will taste better. Try to stay away from all-purpose flour and use good ingredi-ents. For Pasquale, good ingredients are the key to success whether you have a restaurant or are invit-ing friends over for dinner. Stick with natural prod-ucts and try to use as many organic products as you can. Pasquale’s Pizzeria Napoletana, 60 South County Commons Way, South Kingstown. 783-2900, www.PasqualesPizzeriaRI.com

Pizza sauce is loaded with fla-vor and is for very specific pizzas.

All the ingredients in Neapolitan piz-zas have to be very well balanced with nothing overpowering anything else. When you take a bite of Neapolitan pizza, you want to feel all the flavors. -Pasquale Illiano

Where else to get neapolitan pizza Bravo Wood Fired Pizza, 6689 Post Road, North Kings-town. 398-2500, www.BravoWoodFiredPizza.com

New York PizzaWith a 550-600 degree oven, the New York pizza from Vetrano’s Restaurant only cooks for 6-7 min-utes. For owner Pasquale Illiano, the perfect crust is fairly crispy and thin, and his favorite type of pie

is a plain cheese pizza. For him, it allows the diner to taste all of the elements without anything be-ing overpowered. Expect Italian tomatoes, lots of fresh basil, salt and extra virgin olive oil in the sauce. Although the dough doesn’t need to be spun, Pasquale will do it for the kids. Vetrano’s Res-taurant, 130 Granite Street, Westerly. 348-5050, www.VetranosRestaurant.com

Where else to get New York pizzaVittoria’s New York Pizza, 224 Post Road, Westerly. 322-1901, www.VittoriasNYPizza.com

Pier Pizza, locations in Wakefield,North Kingstown and Warwick. www.PierPizza.com

The Breachway Grill, 1 Charlestown Beach Road, Charlestown. 213-6615, www.BreachwayGrill.com

Gluten Free PizzaIt’s only fair that everyone should have the opportunity to grab a slice of cheesy melty goodness. Even if you are gluten free, there’s still a pizza for you. Bravo Wood Fired Pizza, 6689 Post Road, North Kingstown. 398-2500, www.BravoWoodFiredPizza.com

Kingston Pizza, locations in Wickford,Narragansett, North Kingstown, Peace Dale, West Warwick, Charlestown, Kingston (URI), Bon-net and Richmond. www.KingstonPizza.com

Fresco, 301 Main Street, East Greenwich.398-0027, www.FrescoRI.com

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The D.O.P. Pizza from Pasquale’s Pizzeria Napoletana

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So StylishLife/Style • Style Tastemaker • Whole Body • What’s In Store

Block Island TimeOne couple created a thoroughly modern home out of the bones of the historic Vail Hotel. Turn the page to read about their island retreat.


Block Island might be best known as a favorite summertime destination – it’s hard to resist its wide sandy beaches, legend-ary picturesque bluffs and charm-ing, Rockwellian vibe. But it’s also an island rich in history, with many homes and hotels dating back a century or more. So when a vision-ary couple sought to reinvent a somewhat neglected property that overlooked the sea, they turned to Block Island’s own Josh Redd of North Atlantic Builders.

“The main part of the Vail Hotel I believe was torn down 20 or 30 years ago, and then this was the annex building,” explains Josh. “There were five bedrooms in the house and they all still had the original room num-bers on them.”

According to Historic and Architectural Resources of Block Island, Rhode Island, published by the Rhode Island Historical Preservation Commission in cooperation with the Block Island Historical Society, the Vail Cottages were built in 1885 for Dr. Abby E. Vail, a doctor from New York. The pair of 1 1/2-story shingled cottages were built by John F. Hayes – one of Block Island’s preeminent builders during the late 19th century.

The hotel and its ancillary build-ings, Josh explains, have transi-tioned through just a handful of owners since the main hotel was de-molished in the 1980s. The current owners purchased the property just over a year ago; though they could have been swayed by the structure’s ramshackle facade and obvious

need for serious renovations, the panoramic ocean views were too captivating to pass up.

“It was very tired,” Josh describes. “It’s right on the bluffs, so it re-ally gets hammered by the weather. Pretty much the entire exterior was gone. The rooms, the shingles, the trim – they hadn’t had a lot of love in a lot of years. But the bones were still there – a perfect candidate for a restoration project. The old stone foundation was in great shape, and the building itself was structurally sound. Certainly a good candidate.”

Like many old structures in need of restoration, projects like these take much more than vision. They take sub-stantial financial investment, talented craftspeople and a boatload of pa-tience. During both renovations and

restorations, old buildings embody one mantra: expect the unexpected.

“It’s such a cool building and it takes the right owner to want to buy something like that... to bring it back to its glory,” explains Josh. The own-ers turned to architect Mary Ellen Croteau to merge 21st century conve-niences amid old world surroundings. No stranger to homes in need of res-toration due to more than a century’s worth of wear and tear, Mary Ellen said she quickly saw why her clients felt compelled to rescue this dated building. “It was exciting to work on a house that was such a great property with such amazing views,” she says. “I had photos from when the house had been built or shortly thereafter, which helped tremendously. I tried to keep the original style of the home

Once the Vail Hotel, this gorgeous home is now an all-season island retreat

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So StylishLife/Style | By Andrea McHugh

Block Island BlissA historic home left in the past is restored to its former glory


and proportion of the building.” Josh and Mary Ellen saw eye to

eye throughout the project and both were equally committed to restoring the property while mindfully making modifications to the home to accom-modate 21st century living.

One major modification was the removal of the original stone chim-ney. When Mary Ellen first heard her clients wanted it removed, her heart sank. A longtime mender of time-weathered homes, the very idea seemed blasphemous. “I love historic homes but when I saw the chimney, I could see why it needed to go,” she says. The stone behemoth was awk-wardly placed on the ocean-facing side of the home, obstructing the mesmerizing view. Removing it made

way for expanding the size of the bedrooms and allowed more natu-ral light to pour through the many windows. The original wraparound porch railings were evident in the historic photographs, but Mary El-len suggested to the homeowners to eliminate them altogether for unin-terrupted views of the Atlantic. Mary Ellen restored most of the windows back to their original size in addition to recreating a trim piece that runs horizontally around the house. “That master bedroom deck on the upper level was an addition that was put on many years ago,” says josh. “We tore it off the house and the architect put up something that would match the original design and blended it in.” Redd tore off all the remaining decks

to construct new, study ones that can brave the elements.

“You don’t get a lot of opportu-nities to do a project like this. New construction is fun but this building is so interesting and worth saving.” Unfortunately, adds Josh, many old homes and structures on Block Island are torn down to make room for new properties. In many cases, a structure is simply not sound and therefore unsalvageable. In other cases, mod-ern day CRMC regulations and other regulatory challenges render a resto-ration project difficult at best. Josh says one thing that worked to their advantage was that the work didn’t alter the footprint in any way. Other parts were also reconstructed, piece by piece, even though Mother Nature

wasn’t always on his team’s side.“It was pretty rough spot to work

last winter – that was tough. We started in the fall and had them ready to move in for the summer in May, so we had to plow through,” he explains. With much experience working on Block Island through the coldest months, Josh and his North Atlantic Builders stayed focused and delivered the five bedroom, 3,088 square foot house by deadline – right in time for the new homeown-ers to soak up a quintessential Block Island summer.

Online ExclusiveA gallery of more images is on our website at www.sorhodeisland.com

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Want your home featured in So Rhode Island?

Email [email protected] learn more

So StylishLife/Style


Give your lipsa reason to smile

Love your lips, but hate the lines?

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Call (401) 284-4545 or visit us at www.SpaByInspire.comto learn how we can help restore your natural beauty.

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Because we all need help sometimes.We provide a place for everyone to call when they need help. 2-1-1—three simple numbers, one human connection. United Way 2-1-1 in Rhode Island handles 200,000 requests for help each year, connecting our neighbors to basic needs like housing, food, and

childcare. But that’s not all. Call 2-1-1 for free tax preparation, services for aging parents, and for

help navigating new choices in healthcare. Free and confidential, 2-1-1 answers the call—24 hours a day, 365 days a year—even in a snowstorm.

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All of our fundraising costs, including this ad, are paid by a trust.

“I always thought 2-1-1 was just for people who were struggling, but now I know it’s a resource I could call if I was looking for information to help my aging parents.”


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Happy Valentines

Day!Mad about sports or know someone who is? Then Sports and More in East Greenwich is the place for you. This shop is chock full of memorabilia, autographs, team gear and gift items. All the major sports are represented, includ-ing boxing and golf. You name it and owner Rob Luzzi either has it or can get it for you. “I specialize in signed and unsigned photos – that’s my niche,” he says. “I want to be the go-to place for gifts and décor for offices, man caves and finished basements.”

There are plenty of items to create

a tribute wall or complement a game room. Banners, framed super bowl tickets, team branded mugs and shot glasses and coaster sets make game day a breeze. Add to your trophy case with signed balls, pucks, bats and even helmets. If you prefer to get your autograph in per-son, Sports and More sponsors ath-lete signings several times a year. The last one in December featured Jamie Collins and Rob Ninkovich from the New England Patriots.

It’s not just contemporary stars: you can pick up vintage prints of Mickey Mantle, Joe DiMaggio, Carl

Yastrzemski and more. The shop also carries some framed movie stills from classics like Goodfellas and The Natural that make terrific gifts for fans.

Rob is also proud of his charity fundraising program. He provides items for auctions and raffles at zero risk and no upfront costs to your cause. A win-win situation all around.

1. Framed prints $29.95-$119.952. Pint glasses $12.95; mugs $14.953. Signed Tedy Bruschi helmet $649 4. Red Sox World Series

Commemorative Poster $249.95

Shopping GoalsSports and More is for the superfans in your life

Sports and More | 99 Main Street, East Greenwich | 398-7298 | www.SportsandMorerI.com

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So StylishWhat’s In Store | By Marylou Butler

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Accepting New PatientsMost Insurances Accepted

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Tony Palma, the master tailor at Blue-print 5, has a passion for the perfect fit. We chatted with him on his life-long commitment to the art of tailoring.

Tell us about your work at Blueprint 5.I take care of all of the fittings, measure-ments and tailoring for all of the clients at Blueprint 5. Whether it is a simple hemming of a pair of trousers or a com-plicated fitting of a made-to-measure garment, I fit all of the clients.

You’ve had a storied career that started in Italy over 60 years ago. What do you love about men’s tailoring?I have been a tailor since I was a little boy in Italy working as an apprentice. I started when I was 12 years old and I am 72 now... so for 60 years this has been my life. I am a perfectionist. I love to help people look their best by mak-ing their clothes fit. I have been fitting some of my clients for decades – from their first communion suit to their wed-ding to their children’s weddings. This is what I do.

You’ve seen men’s fashion trends come and go. What trend do you wish would come back? What do you wish would go away?I am not really interested in trends. The best look is about updated classic. No matter what, the fit has to be perfect. Pleated trousers are something that I

would like to see return. It is happen-ing now in Italy. I think clothes that are too tight and too short look forced and trendy. It’s not a good look for a lot of people.

Fit is everything with suits. Tell us more about your philosophy here.It depends on the customer. I will offer my suggestions if it is asked for, but I am here to make the client happy with the fit they want. Most people want some guidance in this area because they are not certain.

What type of clothing and service can we find at Blueprint 5?Blueprint 5 offers some of the best clothing from Italy in the area. The own-er, Jim Fortier, has a very keen eye for sophisticated fabrics, luxury goods and fit. I know Jim offers a great deal of fine customer service. He will meet people in their home, he will stay late or come in early to meet with a client. In addi-tion we accept outside alterations right in the store for men and women. Blue-print 5 has everything from beautiful suits and sport coats from Samuelsohn to casual wear from Mason’s and great fitting jeans from Fidelity.

How do you prefer to dress?I like to be comfortable. At work I need to move and cannot be too constricted. When I go out I prefer a jacket and tie.

So StylishTastemaker | By Jeanette St. Pierre

Blueprint 5631 Main Street, East Greenwich885-2500

Suit YourselfCustomized fit and care from an East Greenwich master tailor

Tony Palma of Blueprint 5


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South County Hospital’s Women’s Imaging Center now offers state-of-the-art 3D mammography. Studies suggest this technology offers betterdetection and reduces call backs.

• Locations in Wakefield and East Greenwich

• Evening and Saturday appointments• Board certified radiologists• All technologists have advanced certification

Medical Office Building ~ 70 Kenyon Avenue, WakefieldMedical & Wellness Center, 3461 South County Trail, East Greenwich

www.southcountyhealth.org

To schedule an appointment, call 401 788-1486.

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We have been caring for southern Rhode Island patients andfamilies for over a century. Let your doctor know you wanthome care services from South County Home Health.

• Registered nurses• Physical, occupational, and

speech therapists• Mother and baby care• Certified nursing assistants• Chronic disease management• Wound care• Telemed home monitoring• Palliative care

VISITING NURSES ANDSO MUCH MORE

401 788-8725 ~ www.southcountyhomehealth.org

Legally Blonde book by Heather HachMusic and Lyrics by Laurence O'Keefe and Nell BenjaminBased on the Novel by Amanda Brown and the Metro-Goldwyn-Mayer Motion Picture

Perfectly pink and infused with fun, frivolity and a come-from-behind, feel-good story, this upbeat musical comedy tells the tale of Elle Woods, a blonde sorority-sister valley girl who heads to Harvard Law School to win back her boyfriend, a big case, and our hearts while staying true to herself. Nominated for seven Tony Awards, Legally Blonde the musical is based on the novel by Amanda Brown and the 2001 MGM hit movie starring Reese Witherspoon.

Tickets may be purchased at the BOX OFFICE: 401-874-5843 or ONLINE AT: web.uri.edu/theatre. Call 401-874-5921 for Information

columbinus by the United States Theatre ProjectWritten by Stephen Karam and PJ Paparelli, Dramaturgy by Patricia Hersch, Conceived by PJ Paparelli

Sparked by the April 1999 massacre at Columbine High School in Littleton, Colorado, columbinus is a meeting of fact and fiction that illuminates the realities of adolescent culture by exploring the events surrounding the shootings. The play weaves together excerpts from discussions with parents, survivors and community leaders in Littleton as well as police evidence to bring to light the dark recesses of American adoles-cence. The New York Post said this drama is “a powerful and important piece about the churning rage that’s all too likely to bubble over again one day.” Join us for this compelling, unnerving study that bears witnessing.

J Studio, February 25-27 & March 3-5, 2016, 7:30 PM, February 28 & March 6, 3:00 PM$20 General, $15 Seniors, URI Faculty/Staff, $12 StudentsTickets may be purchased at the BOX OFFICE: 401-874-5843 or ONLINE AT: web.uri.edu/theatre. Call 401-874-5921 for Information

Robert E. Will Theatre, April 21-23 & April 28-30, 2016, 7:30 PM, April 24 & May 1, 3:00 PM $20 General, $18 Seniors, URI Faculty/Staff, $15 Students

No One Knows the NeighborhoodBetter than Your Neighbor.

884-8050 | 789-0960 | 294-6700 | 596-0400 | 348-0400 ©2013 Coldwell Banker Real Estate LLC. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Employer. Equal Housing. Owned and operated by NRT LLC. 53938RE 8/13

Call us to tap into our superior systemsthat will sell South County homes.

The South County Group at Coldwell Banker Residential Brokerage

East GrEEnwich: Gracious 4 Bed Pratt Colonial in desirable Stone Ridge with private flat yard. Hardwoods throughout, new doors off kitchen open to oversized deck, family room with fireplace, central air on 2nd. Newer roof/heating, sprinklers, repaved driveway. Rec room in lower with walk up.$499,900 Bonnie Kaplan 401.374.4488

charlEstown: Terrific Colonial with 3 beds, 2 full baths on cul de sac near URI and beaches! Massive family room with wood stove overlooks +2.5 acre lot. Oversized master with lots of clos-ets. Updated baths and new carpets in bedrooms. 3 car garage, fenced yard.$405,000 John Chapski 401.808.9279

north KinGstown: DESIRABLE WICKFORD HIGHLANDS. Smart Colonial on cul-de-sac with great open flow. Gas fireplace, hardwoods, cathe-drals, A/C, laundry on 1st, underground utilities, huge flat backyard. Close to shopping and high-ways. A must see!$449,000 Tony Verdi 401.225.7800

south KinGstown: Close to rivers & beaches. Substantial living space with 1st floor master, laun-dry & handicap access from the garage. Many land use possibilities to include horses. Great outdoor entertainment space. Home Warranty included.$494,000 MaryLee McDonough 401.261.6104

covEntry: Terrific one level Condo, granite counters, hardwoods, gas heat & fireplace, freshly painted interior, large walk in closet in master, granite master bath/tile shower, nicely finished lower family room & bed room/office, Central Air, alarm, 2 car garage!$293,900 Pam Soule 401.741.1154

East GrEEnwich: Prime location! Gracious brick front Colonial - completely remodeled high end cook’s kitchen. Two staircases lead to 5 generous bedrooms & 3 full baths. Finished lower walkout. Gas heat/central ac, large deck , private flat yard. Easy access to all. $739,000 Judy Brady 401.742.8946

narraGansEtt: Beautiful water views, walk to beach. Legal in-law on 1st floor. Hardwoods, granite counter tops. Must see!$624,900 Richard Leone 401.481.4276

wEst GrEEnwich: Privately set on 8 acres this 3 bed 2 1/2 bath Colonial has been well maintained by one owner. Hardwoods, new carpeting, master bed/bath, LR with fireplace, new kitchen appli-ances, finished rec room with sliders to outdoors, koi pond, horses permitted.$339,900 Janice Henry 401.782.5929

884-8050 | 789-0960 | 294-6700 596-0400 | 348-0400 ©2013 Coldwell Banker Real Estate LLC. Coldwell Banker is a registered trademark licensed to Coldwell Banker Real Estate LLC. An Equal Opportunity Employer. Equal Housing. Owned and operated by NRT LLC. 53938RE 8/13

Call us to tap into our superior systems that will sell South County homes.

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One of the many blessings of living in the Ocean State is access to beach fare. Lobster rolls abound, and everyone has their favorite. But what about new takes on classic dishes? That’s Executive Chef Basil Yu’s pre-rogative and goal at Chair 5. Turn the page to see how he’s upped the culinary ante in Narragansett, and just how delicious reimagined favor-ites can be.

So DeliciousReview • Food Tastemaker • Foodie Journal • Rhody Bites

Sunshine on a Plate

Roasted Root Vegetable Salad at Chair 5


To tell you the truth, there is nothing that makes me happier than a day at the beach. Unfortunately, in the wintertime, it’s hard to bring back that feeling. Many Rhode Islanders head to Florida or the Caribbean for the winter months to get back that feeling, even if only momentarily. For those of us stuck here in our winter coats, Chair 5 in Narragansett is hop-ing you will join them for a meal, be-cause for them every day is a day at the beach.

The restaurant is located in The Break, which is Narragansett’s new-est boutique hotel. The hotel is lo-cated a block from the ocean (close to Aunt Carrie’s) and opened in June of 2014. There are 16 luxurious guest rooms stocked with high-end ame-nities. Each room has a fireplace, a rainfall showerhead, an iPad and even an Apple TV. Chair 5, the ho-tel’s featured restaurant, opened a year later in June of 2015. The hotel and restaurant both embody beach living; the color scheme is bold with lots of bright whites and aquas. Just walking into the lobby, I felt cheered up. For the winter season, the hotel and restaurant both feature gas fire-places to warm visitors. The restau-rant is named for Lifeguard Chair 5,

a popular locals’ gathering spot on Narragansett Beach. The downstairs portion of the restaurant is cozy with a bar and a smattering of tables and looks over the hotel’s pool area. Dur-ing busier times, the restaurant also operates a bar upstairs with a view of the ocean where you can order from the restaurant’s full menu.

Chair 5’s kitchen is headed by Ex-ecutive Chef Basil Yu. Chef Yu comes to Chair 5 from a prestigious post as the Chef de Cuisine at Newport’s Muse restaurant located in the Vanderbilt Grace. At Muse, he worked for ac-claimed chef Jonathan Cartwright. His original stint with Chef Cartwright was at the critically renowned White Barn Inn located in Kennebunk, Maine. The food Chef Yu is turning out at his new post can best be described as beach and American comfort food taken to a higher level. Though this isn’t your typical clam shack cuisine, it is food you will want to try.

To start off a post-holiday lunch, my cousin, my friend and I all grabbed a round of beers. The draft beer list was composed of pre-dominantly local brews which made me happy. The lone odd-ball beer from a distant place was a Kona Longboard ($5), but obviously fit

with the beachy atmosphere. Al-ready a big fan of Whaler’s Brewing in Wakefield, I enjoyed their East Coast IPA ($7). My friend chose Foolproof’s La Fermme Urbaine ($6) and my cousin (a Maine Colby College grad) selected a bottle of Allagash White ($6). The cocktail

list was filled with wintery libations, many of them featuring Peace Dale’s Sons of Liberty liquors.

The lunch menu is not large, but it offers a nice variety. Although all of the dishes on the menu sound like things you’ve eaten before, Chef Yu makes sure to change everything up just enough to keep it fresh and interesting. We sampled two appe-tizers and both were excellent. The Fried Brussels Sprouts ($5) were bursting with flavor from the addi-tion of hominy, pepitas, garlic chips and harissa. When people are fight-ing over who gets the last bite of Brussels sprouts, you know the dish is a winner.

The Tostones ($5) were the best fried plantains I’ve ever had, fried to a crispy perfection and not at all greasy. They were seasoned so well, you really didn’t need the ac-companying dipping sauce. Yet, you wouldn’t have wanted to miss the sauce because it was a delicious and savory cilantro chipotle aioli.

This past summer, I tried my best to eat my way through South Coun-ty’s lobster rolls. On my visit to Chair 5, I knew exactly what I wanted, their version ($18). If you’re expecting a mountain of lobster meat on a hot P

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Funnel Clamcake

So DeliciousReview | By Stacey Place

Dinner’s a BeachGet kicked up summer favorites year round at Chair 5


Robert K Dyer MD Dermatology is now

South County Dermatology

3461 South County Trail, Suite 202, East Greenwich350 Kingstown Road, Suite 202, Narragansett

471-DERM (3376) • www.southcountyriderm.com

Robert K. Dyer, MD, MPH• Brown University Medical School• Harvard University Master of Public Health• Board Certified in Dermatology• American Academy of Dermatology• American Society of Dermatologic Surgery• Clinical Assistant Professor, Brown University

Medical School

Vincent D. Criscione, MD• Brown University Medical School• Board Certified in Dermatology• American Academy of Dermatology• American Society of Dermatologic Surgery• Medical Dermatology Society• New England Dermatological Society• Rhode Island Dermatology Society

Meighan Dingle Blanco, MSN, FNP-BC• Columbia University, Master of Science in Nursing• Lahey Clinic, Dermatology Nurse Practitioner

Fellowship• New England Dermatological Society• Rhode Island Dermatology Society

Katie Seitz, MSPAS, PA-C• University of Kentucky Master of Science in

Physician Assistant Studies• Society of Dermatology Physician Assistants• New England Dermatological Society• Rhode Island Dermatology Society

dog bun, you’re in for a delicious surprise. When I saw it on my plate, I thought it looked gorgeous. When I had my first bite, and I was hooked. This is not your mother’s lobster roll. The sandwich is constructed on a sturdy, buttery, grilled potato bun. The lobster meat was dressed with a tarragon-pistachio pesto, and it was a fantastic combination. There were some grilled lemons on the side, and when I drizzled their juice onto the sandwich, it made it even better. I devoured every bite. On the side, I was served an enor-mous portion of really good house made salt and vinegar kettle chips.

My friend ordered the Fried Chicken Sandwich ($15) and espe-cially loved the sourdough bread, the flavorful peanut and cabbage slaw and the spicy mayo. The fries served with the sandwich were also excellent – house cut, fried well and seasoned perfectly.

My vegetarian cousin sampled the Roasted Root Vegetables ($9). She was more than pleased by the large

plate of vegetables, which were roasted perfectly. To offer a variety of textures, the vegetables were mixed in with wheat berries and black rice. The whole salad was dressed with a rich buttermilk dressing.

Since this was a post-holiday celebration, we indulged in des-sert. Keeping with our throwback to summer theme, we split the S’Mores Ice Cream Sandwich ($8). Toasted marshmallow ice cream was sandwiched between graham cracker chocolate chip cookie dough. We had no trouble polish-ing off this dessert.

As the winter drags on, if you are looking for a way to bring back the feeling of summer, look no fur-ther than a meal at Chair 5. The beachy vibes will lift your spirits; the excellent food will thoroughly satisfy you; and you just might be able to make it through un-til summer really arrives. I’m al-ready planning my next trip back. There’s a Funnel Clamcake ($7) on the menu calling my name.

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Rib Eye Steak

So DeliciousReview

Chair 5 at The Break1208 Ocean Road, Narragansett363-9800www.DineChair5.com

THE BEDSSix lovely rooms

5 minutes from the beach, the towers and the pier. 20 minutes

from Newport. 10 minutes from URI.

Love Week

Open tO the public 5-9 pm thursday thrOugh mOnday

Come For Dinner, Stay The Night!

Treat that special someone this Valentine’s Day with a romantic hometown getaway!

Love Week packages are avaiLabLe February 11-15

Packages include dinner and a stay for two with a bottle of bubbles. Add a room enrichment like chocolate covered strawberries as an extra love treat!

401-284-3535 • 83 Narragansett Avenue, [email protected] • Facebook.com/bedandbistro

Free, oFF street pArkiNg privAte bAthrooms, complimeNtAry coFFee, Ac, cAble ANd wi-Fi

The Bed and Bistro is located just a few blocks from the Towers and Narragansett Beach. We offer a small number of sleeping rooms each with their own private bath for guests. The Bistro offers Locally sourced food and drink whenever possible, cozy indoor dining and additional outdoor dining on the wraparound porch weather permitting.

cAll or go oNliNe with tAble Up For reservAtioNs. wAlk-iNs welcome


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Although New Year’s has come and gone in the West, the Chinese New Year arrives on February 8. Castle Hill Inn is celebrating the occasion with their Chi-nese New Year culinary celebration February 5-11. The original owner of Castle Hill Inn, Alexander Agassiz, was an avid traveler of the Far East and collector of Asian art and furniture, some of which are still on display at the Inn. In honor of Alexander, Chef Andy Taur has created a four-day Cantonese-inspired tasting menu. The five-course meal starts at $92 and goes up to $127 and includes wine and beverage pairings. Look forward to Shellfish Noodles, Steamed Rouget, Tea Smoked Duck, Forbidden Black Rice and Dragon’s Beard for dessert. 590 Ocean Avenue, Newport. 888-466-1355, www.CastleHillInn.com

We all know that one Italian grandmother whose food knocks ev-eryone’s socks off. Even if you get the recipe for that coveted dish, some-thing is always missing. If only there was a place to pick up some Italian home cooking. Dear reader, there is, and it’s called Lidia’s Kitchen.

“The premise of Lidia’s is to be able to eat home cooked food without having to take the time to shop, prepare and cook the food yourself,” explains owner David Spaziano. “The choices offered are va-rieties of antipasto/appetizer items and main dishes like lasagna, chicken, pasta, etc. Then there are contorni, which are side dishes like rice, baked stuffed po-tatoes and beet salad. We sell all of the meats and cheese in the house by the pound including burrata, which is a fresh mozzarella stuffed with shredded creamy bits of mozzarella.”

Lidia is David’s mother, and appar-ently is an “unbelievable cook.” Born in Teano, Italy, she came to Rhode Island many years ago and settled in Crans-ton. About 20 years ago she moved to Cowesett (a neighborhood in Warwick). Regardless of where she has lived, friends and family have raved about her cooking.

Lidia has passed down many dishes throughout her family, but the magic is in her cooking method. “I have to say that her soups (Chicken Escarole and Escarole and Beans) are a knock out,” David raves. “She makes a great Chick-en Francese and Meatballs. Her pink vodka sauce will have you eating the sauce with a spoon.” Of course he has to give credit where it’s due, and adds that his father and aunts have a hand in some of the cooking as well.

Aside from full-on entrees and sides, you can also get tasty sandwiches like the Muffuletta, which has an olive tap-enade, shredded cheese, ham, pep-peroni, hot capicolo, lettuce and roast-ed peppers. The Ben Franklin is also a must-try with its smoked turkey with smoked Gouda, mayo, lettuce and ba-con on marble rye. They even bake their own olive, roasted garlic, Gruyére sop-pressata and Italian breads. Seasonal dishes to look forward to include fried squash flowers in the summer and si-gnorina mushrooms. And if you need a little pick-me-up, grab an espresso to give you that little extra jolt. 250 Main Street, East Greenwich. 884-3100, www.LidiasKitchenRI.com Lidia’s Kitchen serves up Italian-American favorites

There’s nothing like stopping by a diner on a Saturday morning for some blue-berry pancakes. What you may not expect while sipping your never-empty coffee is some kitsch on the side. Rick and Dee’s Restaurant, with its robin’s egg blue interior and black and white tiled floor and ceiling is straight out of the ‘50s. From the vintage muscle car posters on the walls to the vinyl coated counter seats, it’s a feast for the eyes as well as the stomach. Think eggs any style, loaded home fries, sausage and peppers, meat pies, you get the point. There’s even an Elvis statue to welcome you in the door. 17 Knotty Oak Road, Coventry. 828-3732.

Eggs With a Side of KitschNewport Noshing

So DeliciousFoodie Journal | By Grace Lentini

Homestyle Italian Cooking, To GoLidia’s Kitchen prepares dinner so you don’t have to


Ocean State Veterinary Specialists and Bay State Veterinary Emergency Services offer emergency care

24 hours per day 365 days a year

Specialized and Emergency Care for Your Pets

• Servicing dogs, cats, pocket pets, reptiles and birds

• Board Certified Specialists available by appointment

• Specialty services include: Internal Medicine, Radiology, Surgery, Oncology, Neurology, Cardiology, Ophthalmology, Avian/Exotics & Critical Care

• We are fully equipped with the latest advances in veterinary technology including MRI and CT

1480 South County TrailEast Greenwich, RI 02818

401.886.6787www.osvs.net

Ocean StateVeterinary SpecialiStS

24 Hour EmErgEncy SErvicE

76 Baptist Street at the intersection of Rts 6 & 136

Swansea, MA 02777508.379.1233www.bsves.net

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SO Rhode Island & The Narragansett Chamberof Commerce Proudly present the 8th Annual

Thursday, February 25, 5-8pmat the Narragansett Towers

Buy yours online at

www.narragansettcoc.com or at the

Narragansett Chamber of Commerce

36 Ocean Road, Narragansett

Hurry! Tickets To This Great Event Will Definitely Sell Out!

sponsored by

Featuring Samples From:

300 North • Arturo Joe’s • Casa Pizza • Chair 5Coast Guard House • Crazy Burger • Fuel Coffee Bar

George’s of Galilee • Mariner Grille • Matunuck Oyster BarPJ’s Pub • Trio • Two Ten Oyster Bar

Spring Restau ant Week KicK-Off PaRty

$45 VIP 5-6pm$35 General Admission 6-8pm


Stop by our shop for a fine selection of holistic products and doggie accessories!

Perfect PoochHolistic Grooming, Doggie Daycare & Dog Training

58 Main Street, East Greenwich 401-884-7200 • perfectpoochri.com

Bottom LeveL, Look For the Paw Print awning

Dr. Dalton received her medical degree from the Medical College ofVirginia and completed her residencyat Tufts Medical Center in Boston.Most recently, she was a medical staffphysician at the Day Kimball MedicalGroup in Putnam, CT. Dr. Dalton isaccepting new patients. For a consultation or appointment, please call 401 789-0661.

Wakefield ~ East Greenwich ~ Charlestown ~ Westerlywww.southcountyhealth.org ~ 401 789-0661

Megin Dalton, MDis pleased to have joined the

Center for Women’s Health

Specializing in Obstetrics & Gynecology

Megin Dalton, MD

A Member of the South County Medical Group

Sarah Rumple is Director of Opera-tions at Siena, and a longtime vet of the hospitality industry. We talked about what draws her to the front of the house, how Siena stands out in a state rife with red sauce joints and her go-to drink recipe to take the chill off of winter.

You’ve been at Siena almost seven years. Tell me about life before then. I got my first job in hospitality when I was 14. Eventually I went other ways with my career, but I came back and stayed. I tried a mix of everything – pubs, fast-casual places, even a lobster place in Maine. Basically I wanted to learn as much as I could to understand the business.

You prefer the front of the house, right? That’s different, since being a chef is such a trendy fantasy now. [Laughs] I mean, if the you-know-what hits the fan, I’ll get on the line. But yes,

I do love the front of the house most. I like coordinating what’s happening there, and interacting with guests. And let’s face it, being in the kitchen is tough on you, especially long-term.

What’s your go-to order at the restaurant? If I really want to treat myself, it’s the Frutti di Mare – a classic seafood pasta dish.

Rhode Island has more Italian restaurants than cars. How do you stand out from the pack? We just try to do what we do very well. The owners, Anthony and Chris Tarro, like to say that we do a million little things right. Consistency is the main thing. We have signature dishes like the Bolognese, and we work hard to make sure they hit the mark every single time. We just want everyone that walks out the door to feel like they got something special when they chose us.

Raise a GlassFrom food to drinks, Siena satisfies

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Sarah Rumple dishes on Siena classics

So DeliciousTaste Connoisseur | By Emily Dietsch

SienaLocations in East Greenwich, Providence and Smithfieldwww.SienaRI.com

The ArchServes OneAccording to the drink’s creator, Sar-ah says the drink’s namesake is the iconic arch on Providence’s Federal Hill. “Everybody thinks what’s in the middle is a pineapple,” she told me. “And it does look like one. But it’s a pinecone! Go figure.” To DIY the vod-ka, put pineapple chunks (not from a can, for the love of Moses) in a clean jar and add high-proof vodka. Seal and steep for one week. Strain and store for weeks or even months to get you through to spring.

• 3.5-4 oz pineapple-infused vodka (homemade preferable)

• 3-4 basil leaves • Splash of elderflower liqueur• Splash of simple syrup• Ice

Place a small amount of ice and the basil in a cocktail shaker or large glass. Muddle until the leaves become fragrant – but not mashed. Add the other ingredients, then shake like the dickens. You want a little froth in the end. Strain into a chilled glass.

402 A-B Main Street, Wakefield (across from Paul Masse Chevrolet)401-284-4220 • sa-tang.com

Gluten Free& Vegan Menu

Order online at Sa-tang.com or order.hungryrhody.com/satang

Fine Thai & Asian Cuisine

10% OFF

H A P P Y VA L E N T I N E ’ S D AY !Sweet & warm Sa-tang

DINNEr MENu*Eat in Only. Expires 2/29/16


Ella’s Fine Food and DrinkYou won’t find another restaurant quite like Ella’s Fine Food and Drink. First, there’s the concept: seasonally influenced American food with a dis-tinctly Asian flair, prepared with classi-cal French techniques. Next, there’s the team: husband and wife duo James and Jeanie Roland, who own the restaurant (and another in Florida, The Perfect Ca-per) with Chef Jeanie in the kitchen ev-ery night.

But really, there’s the food. The din-ner menu ranges from gourmet comfort food to worldly cuisine. In the lounge, things are more casual, but equally delicious. The lounge menu offers cre-ative smaller plates like Duck Confit

with warm bacon dressing and a duck fat fried egg. There are salads like the Salade Parisian: frisée, arugula, shaved Gouda, pan fried chicken and hazelnut vinaigrette. Ella’s Burger is a local blend of beef with bacon onion jam, a cheddar gruyere blend, and house-made horse-radish dijonaise and catsup.

“I feel the seasonality much more in New England and really enjoy this aspect as a chef,” Chef Jeanie, a five-time James Beard Award nominee, says. During the warm weather, enjoy dining and drinks on the outdoor patio – but during any season, enjoy creative, gourmet takes on local bounty at Ella’s Fine Food and Drink.

2 Tower St, Westerly • 315-0606

The Filet la Maison – A house filet mignon with asparagus and Drambuie-peppercorn sauce, served with a side of lobster mac and cheese

Can’t Miss Dish:

RHODY BITESA Sponsored Statewide Dining Guide

View our full Restaurant Profiles on RhodyBites.com

Ella’s Fine Food and Drink

10 Prime Steak & Sushi Gourmet steaks and sushi. 55 Pine St, Providence, 453-2333. LD $$$

Angelo’s Civita Farnese Restaurant Ital-ian American comfort food classics. 141 Atwells Ave, Providence, 621-8171. LD $-$$

AQUA Poolside cocktails with seasonal American cuisine. 1 Orms St, Provi-dence, 272-2400. LD $-$$

Aruba Steve’s Island cuisine, handcraft-ed cocktails and Caribbean flair. 520 Main St, Warren, 289-2677. LD $-$$ Aspire Seasonal Kitchen Contemporary New England fare. 311 Westminster St, Providence, 521-3333. BBrLD $$-$$$

Besos Kitchen & Cocktails Tapas and eclectic cuisine and cocktails. 378 Main St, East Greenwich, 398-8855. BrLD $$$

Bistro 22 New American rustic cui-sine in Garden City. 22 Midway Rd,

Cranston, 383-6400. LD $-$$

Black Bass Grille Classic seafood, histor-ic waterfront setting. 3 Water St, South Dartmouth, MA, 508-999-6975. LD $$

Blend Café Modern Latin-American infused fare. 745 Reservoir Ave, Cran-ston, 270-5533. BBrLD $-$$

Bluefin Grille at the Providence Marri-ott Downtown Seasonal and sustainable seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$

Breachway Grill Classic New England fare, plus NY-style pizza. 1 Charlestown Beach Rd, Charlestown, 213-6615. LD $$

Café Nuovo Contemporary New World cuisine. 1 Citizens Plz, Providence, 421-2525. LD $-$$$

Capriccio Upscale international food with a northern Italian/Mediterranean accent. 2 Pine St, Providence, 421-1320. LD $-$$$

Carriage Inn & Saloon Regional com-fort food accompanied by a whiskey bar. 1065 Tower Hill Rd, North Kings-town, 294-8466. D $-$$

CAV Eclectic cuisine and art in an his-toric setting. 14 Imperial Place, Provi-dence, 751-9164. BrLD $$-$$$

Celestial Café Organic farm-to-table fine dining. Oak Harbor Village, 567 S County Tr, Exeter, 295-5559. BrLD $-$$$

Centro Restaurant & Lounge Contempo-rary cuisine and cocktails. 1 W Exchange St, Providence, 228-6802. BLD $$$

Champlins Seafood Dockside fresh seafood serving easy breezy cocktails. 256 Great Island Rd, Narragansett, 783-3152. LD $-$$

Chez Pascal/The Wurst Kitchen Sea-sonal farm-to-table cuisine with a French accent. House made sausages, hot dogs and accoutrements. 960 Hope

St, Providence, 421-4422. LD $-$$$

Chapel Grille Gourmet food overlooking the Providence skyline. 3000 Chapel View Blvd, Cranston, 944-4900. BrLD $$$

Circe Restaurant & Bar South Beach meets New England seafood favorites. 50 Weybosset St, Providence, 437-8991. BRLD $-$$$

Clean Plate Delicious comfort food in a casual setting. 345 S. Water St, Provi-dence, 621-8888. BBrLD $$

Decadent Designs and Cafe Custom cakes and pastries alongside a fresh cafe with soups and sandwiches. 1285 Park Ave, Cranston, 942-9300 BL $

DeWolf Tavern Gourmet American/Indian fusion. 259 Thames St, Bristol, 254-2005. BLD $$-$$$

The Dorrance Fine dining with ex-quisite cocktails. 60 Dorrance St,

Key: B breakfast Br brunch L lunch D dinner $ under 10 $$ 10–20 $$$ 20+

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For full restaurant profiles, go to RhodyBites.com

Providence, 521-6000. D $$$

Eleven Forty Nine City sophistication in the suburbs. 1149 Division St, War-wick, 884-1149. LD $$$

Ella’s Fine Food & Drink Elegant din-ing meets international cuisine. 2 Tow-er St, Westerly, 315-0606. D $-$$$

Flatbread Company Artisanal pizza, local ingredients. 161 Cushing St, Provi-dence, 273-2737. LD $-$$

Fresco Italian American comfort food with international inspirations. 301 Main St, East Greenwich, 398-0027; 140 Com-stock Pkwy, Cranston, 228-3901. D $-$$

George’s of Galilee Fresh caught sea-food in an upscale pub atmosphere. 250 Sand Hill Cove Rd, Narragansett, 783-2306. LD $-$$

Harry’s Bar & Burger Handcrafted slid-ers, brews and pub games. 121 N Main St, Providence, 228-7437; 301 Atwells Ave, 228-3336. LD $-$$

Haruki Japanese cuisine and a la carte selections with casual ambiance. 1210 Oaklawn Ave, Cranston, 463-8338; 172 Wayland Ave, Providence, 223-0332; 112 Waterman St, Providence, 421-0754. LD $-$$

Iggy’s Doughboys & Chowder House Classic clam shack fare, plus famous doughboys. 889 Oakland Beach Ave, Warwick, 737-9459; 1157 Point Judith Rd, Narragansett, 783-5608. LD $

Iron Works Tavern A wide variety of signature American dishes in the histor-ic Thomas Jefferson Hill Mill. 697 Jeffer-son Blvd, Warwick, 739-5111. LD $-$$$

Jacky’s Galaxie Local Pan-Asian chain offering sushi and classic entrees in a modern atmosphere. Locations in Providence, North Providence, Bristol and Cumberland, JackysGalaxie.com. LD $-$$$

Jigger’s Diner Classic ‘50s diner serv-ing breakfast all day. 145 Main St, East Greenwich, 884-6060. BL $-$$

Julian’s A must-taste Providence staple celebrating 20 years. 318 Broadway, Providence, 861-1770. BBrLD $$

Kabob and Curry Award-winning Indian food serving Providence since 1987. 261 Thayer St, Providence, 273-8844. LD $-$$

Kartabar Mediterranean-style cuisine, chic setting. 284 Thayer St, Provi-dence, 331-8111. LD $-$$

KitchenBar Contemporary comfort cuisine. 771 Hope St, Providence, 331-4100. BrLD $$

Laurel Lane Country Club Upscale pub cuisine overlooking a picturesque golf course. 309 Laurel Ln, West Kingston, 783-3844. LD $-$$

Legends Pub and Grub Hometown pub food and brews with ample sports viewing. 1458 Park Ave, Cranston, 270-4170. LD $

Lim’s Restaurant Upscale Thai and fresh sushi. 18 South Angell St, Provi-dence, 383-8830. LD $$

Luxe Burger Bar Build your own cre-ative burger. 5 Memorial Blvd, Provi-dence, 621-5893. LD $

Maharaja Indian Restaurant Indian cui-sine and traditional curries in a warm setting. 1 Beach St, Narragansett, 363-9988. LD $-$$

Malted Barley American craft beer, gourmet pretzels and creative sand-wiches in downtown Westerly. 42 High St, Westerly, 315-2184. LD $$

McBride’s Pub Traditional Irish pub fare in Wayland Square. 161 Wayland Ave, Providence, 751-3000. LD $$

McCormick & Schmick’s Seafood & Steak Mixed grill selections and sig-nature fish dishes sourced locally and seasonally. 11 Dorrance St, Providence, 351-4500. BLD $$-$$$

Mia’s Prime Time Café Upscale café cuisine by the Pawcatuck River. 1 West Broad St, Pawcatuck, CT, 860-599-3840. BLD $$

Mill’s Tavern Historic setting for New American gourmet. 101 N Main St, Providence, 272-3331. D $$$

Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New York-

style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Provi-dence, 273-2400. LD $-$$

Nordic Lodge Surf and turf buffet se-lections perfect for family gatherings. 178 E Pasquisett Trl, Charlestown, 783-4515. LD $$$

Oceanside at the Pier New England fare overlooking the Atlantic. 1 Beach St, Narragansett, 792-3999. BrLD $$

Ocean State Sandwich Company Craft sandwiches and hearty sides. 1345 Hartford Ave, Johnston. 155 Westmin-ster St, Providence, 282-6772. BL $-$$

The Olive Tap Extra virgin olive oils, aged balsamic vinegars and gourmet food and gift selections. 485 Angell St, Providence, 272-8200. $$-$$$

Paragon & Viva Contemporary dining and nightlife. 234 Thayer St, Provi-dence, 331-6200. BrLD $-$$

Parkside Rotisserie & Bar American bistro specializing in rotisserie meats. 76 South Main St, Providence, 331-0003. LD $-$$

Pat’s Italian Fine Italian favorites, nat-ural steaks and handcrafted cocktails. 1200 Hartford Ave, Johnston, 273-1444. LD $-$$$

Phil’s Main Street Grille Classic com-fort food; great rooftop patio. 323 Main St, Wakefield, 783-4073. BBrLD $

Pho Horn’s Fresh authentic Vietnam-ese dishes in a colorful setting. 50 Ann Mary St #403, Pawtucket, 365-6278. LD $-$$

RHODY BITESContinued

Tallulah On Thames

With a cozy dining area, Tallu-lah on Thames proves that good things come in small packages. This Newport tasting menu and wine pairing restaurant serves the highest quality in product, technique and flavor. Some of the locally sourced products have ranged from the rich cheese at Narragansett Creamery, pasture-fed pork and beef from Black-bird and Aquidneck Farms, and micro greens from Big Black Dog Farm. The

seasonal menu, a prix fixe four course or six course chef’s tasting menu, gives guests a unique opportunity to sample artistically presented dishes that are fla-vorful and very pleasing to the palate. The beer and wine list highlight small producers with a variety of unique vari-etals that pair well with the menu. With a European bistro feel, Tallulah on Thames presents a uniquely charming dining ex-perience in the Ocean State.

Worth The Drive:

Tallulah On Thames

Create your own four-course prix fixe dinner for $68

464 Thames St, Newport • 849-2433

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Pizzico Diverse Italian and fusion cuisine in a rustic yet eclectic atmo-sphere. 762 Hope St, Providence, 421-4114; 308 County Rd, Barrington, 247-0303. LD $-$$$

Providence Coal Fired Pizza Old world coal-fired pizzas, appetizers and entrees made from scratch. 385 West-minster St, Providence, 454-7499; 6105 Post Rd, North Kingstown, 885-7499. LD $-$$

Public Kitchen & Bar American food with changing daily inspirations. 120 Francis St, Providence, 919-5050. BrLD $-$$

Rasa Authentic and contemporary Indian. 149 Main St, East Greenwich, 398-2822. LD $$

Rasoi Vegetarian-friendly Indian cui-sine. 727 East Ave, Pawtucket, 728-5500. LD $$

Red Stripe Casual French-American bistro. 465 Angell St, Providence, 437-6950; 455 Main St, East Greenwich, 398-2900. BrLD $$

Rick’s Roadhouse House-smoked bar-becue. 370 Richmond St, Providence, 272-7675. LD $-$$

Roberto’s Italian fine dining and large wine selection in the scenic East Bay. 450 Hope St, Bristol, 254-9732. D $$-$$$

Sa-Tang Fine Thai and Asian fusion cui-sine with gluten-free selections. 402 Main St, Wakefield, 284-4220. LD $-$$ Scampi Seafood and Italian cuisine with expansive water views. 657 Park Ave, Portsmouth, 293-5844. LD $$

The Sea Goose Seafood with New England and southern flair. 265 Post Rd, Westerly, 315-0788. LD $$-$$$

Theatre 82 & Cafe Hybrid art space with all day breakfast, coffee and theatre-inspired entrees. 82 Rolfe Sq, Cranston. 490-9475 BL $

Siena Impeccable Italian cuisine. Lo-cations in Providence, East Greenwich, Smithfield, 521-3311. D $$-$$$

Simone’s Gourmet brunch followed by upscale Mediterranean cuisine. 275 Child St, Warren, 247-1200. BBrLD $$-$$$

Sophia’s Tuscan Grille BYOB eatery with classic Tuscan dishes and home-made desserts. 1729 Warwick Ave, Warwick, 732-6656. BLD $-$$$

T’s Restaurant Plentiful breakfast and lunch. Locations in Cranston, East Green-wich, Narragansett, 946-5900. BL $

Taullulah on Thames Farm-driven, a la carte and prix fixe menus in a sim-ply decorated setting. 464 Thames St, Newport, 849-2433. BrD $$$

Tavern by the Sea Waterfront Euro-pean/American bistro. 16 W Main St, Wickford, 294-5771. LD $$

Ten Rocks Tapas Bar Cape-Verdean in-spired small plates, handcrafted cock-tails and frequent live music. 1091 Main St, Pawtucket, 728-0800. BrLD $-$$

The Coast Guard House Modern New England fare with Bay views. 40 Ocean Rd, Narragansett. 789-0700. LD $$-$$$

Tortilla Flats Fresh Mexican, Cajun and Southwestern fare, cocktails and over 70 tequilas. 355 Hope St, Providence, 751-6777. LD $-$$

Trinity Brewhouse Rhode Island’s original brewpub. 186 Fountain St, Providence, 453-2337. LD $-$$

Twin Willows Fresh seafood and water views in a family-friendly atmosphere. 865 Boston Neck Rd, Narragansett, 789-8153. LD $-$$

Vanuatu Coffee Roasters Artisan-crafted, single origin coffee, pastries and breakfast sandwiches. 294 Atwells Ave, Providence, 273-1586. BL $-$$

Vetrano’s Ristorante & Pizzeria Italian cooking like grandma would make. 130 Granite St, Westerly, 348-5050. LD $$

The Village Casual dining and live en-tertainment. 373 Richmond St, Provi-dence, 228-7222. BrLD $$

Vittoria’s NY Pizza Best pizza north of Manhattan. 224 Post Rd, Westerly, 322-1901. LD $-$$ Waterman Grille Riverfront New American dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$

Wes’ Rib House Missouri-style barbe-cue, open late. 38 Dike St, Providence, 421-9090. LD $$

Whiskey Republic Delicious dockside pub fare. 515 South Water St, Provi-dence, 588-5158. LD $-$$

XO Cafe Creative cocktails and New American fare. 125 N Main St, Provi-dence, 273-9090. BrD $$

Photo | Julieta Cervantes

ARTISTIC ICONS SERIES at

WALKING WITH ‘TRANE An electrifying live music/dance tribute to jazz legend John Coltrane

Urban Bush Women

February 27

“Their expressive powers shake the theatre!”

—The Village Voice

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Calendar • Arts • Theater

So Entertaining

Put Your Best Self ForwardDoes your #RhodyResolution need a tune up? Self-care is essen-tial to nurture your mind, body and spirit and All that Matters is offering numerous workshops to set you up for optimal health and wellness, like the Meditation and Self Inquiry Half-Day Re-treat on February 6, the Healthy Eating Support Group on Feb-ruary 11 and Fascial Release for Pain Relief on February 20, all at their South Kingstown studio, itself a safe environment com-mitted to cultivating health and wellness. 315 Main Street, South Kingstown. 782-2126, www.AllThatMatters.com


FebruaryFebruary 2: To all the ladies in the place with style and grace, raise your glass at Eleven Forty Nine Restaurant with their exclusive ladies-only wine club, Wine Di-vas, and delight in five tasting courses, each with a unique wine pairing. 6pm. 1149 Division Street, East Greenwich. 884-1149, www.Restaurant.ElevenFortyNine.com

February 3-24: Do you find yourself with two left feet, but with an unshakable de-sire to cut a rug? The Towers offer Ball-room Dance Lessons every Wednesday all year long, boasting an open invitation to dancers of all experience levels. Ball-room with Sara Barker at 6pm, Tango with Sue Davis at 8pm. 35 Ocean Road, Narra-gansett. 782-2597, www.TheTowersRi.com

February 4-25: Every Thursday, Pancho O’Malley’s hosts The Jazz

Strollers, a three-piece, old-timey jazz group performing tunes from the Roaring Twenties through the Big Band era. With a loyal following of patrons who have been following the group since the 1970s in tow, this mix of sprightly seniors and younger souls is sure to inspire you to hit the dance floor. 5pm. 140 Point Judith Road, Narra-gansett. 782-2299, www.PonchosRi.com

February 4-25: Self-styled as “the hot-test thing in town,” don’t miss Wake-field Idol, the third annual singing com-petition hosted by the Contemporary Theatre Company, featuring 64 local singers duking it out for a $1,500 cash prize. Both the judges and the live au-dience vote for the very best in this winter-long battle that spans through the end of March. 7pm. Thursdays. 327 Main Street, South Kingstown. 218-0282, www.ContemporaryTheaterCompany.com

February 5-26: It’s Friday night, and the time is right for Star Gazing Night at the Frosty Drew Observatory & Sky Theatre when the observatory dome, sky the-atre and telescopes are all wide-open and available to the public. Marvel at the breathtaking views of the cosmos over Ninigret Park, showcasing dazzling plan-ets, bright stars, mesmerizing nebulae and vast galaxies. $1 suggested donation. 6pm. Ninigret Park, 61 Park Lane, Charles-town. 364-9508, www.FrostyDrew.org

February 5-26: The Contemporary The-ater Company is the place to be for Mi-ceto Improv, a brand of spontaneous

and creative comedy that is sure to have you laughing out loud. The hilarity hap-pens every Friday with their troupe of improvisers making up scenes on the spot, competing for audience votes and the title of Micetro. Fridays, 9:30pm. 327 Main Street, Wakefield. 218-0282, www.ContemporaryTheaterCompany.com

February 3-28: The Artists’ Coopera-tive Gallery of Westerly opens their doors to artists from the Constitution State, hosting students from Connecti-cut College for their annual visiting artist show, The Connecticut College Student Exhibition. The exhibit fea-tures emerging artists that use visual information to express themselves, communicate ideas and explore those borders that separate individuals from themselves and others. Open-ing reception February 5 at 5pm. 7 Canal Street, Westerly. 596-2221, www.WesterlyArts.com

February 3-27: Be sure to swing by the Hoxie Gallery this month for a group show featuring the work of local pho-tographers, some showing their work for the very first time, in a re-staging of Maria Scaglione’s Photo-Op: A Mix of Eclectic Local Photographers, with 20% of the sales going to the WARM Center of Westerly. Opening reception Febru-ary 3 at 5pm. Westerly Public Library, 44 Broad Street, Westerly. 596-2877.

February 6: Limber up and lace up those kicks, because wintertime is the right time for the Belleville Pond 10k Trail Race. With a course threading through the trails of Ryan Park, this race boasts a ten-kilometer route of snowy wonder that’s sure to help you kick the winter blues. 10am. Ryan Park, North Kingstown. www.Webscorer.com

February 6: Be sure not to miss the art-ful tunes and thoughtful lyrics of singer-songwriter, Dar Williams, as she takes the Odeum stage for an evening of pop-folk fun of the fantastic variety. 4pm. 59 Main Street, East Greenwich. 885-4000, www.TheOdeum.org

February 6: Head out for a night of jaw-droppingly dynamic live music that channels The Boss as the Adam Ezra Group delivers a super sweaty round-house kick of a performance on stage at

the Knick. 8:30pm. 35 Railroad Avenue, Westerly. 315-5070, www.TheKnicker-bockerCafe.com

February 8: Transform your relation-ship with food and learn the tools of mindful nourishment and food prepa-ration at Whole Foods 101. Held at All That Matters South Kingstown studio this workshop is designed give you the confidence to buy and use new ingredients for a healthier and more varied diet, and includes a visit to a lo-cal whole foods co-op. 6pm. 315 Main Street, South Kingstown. 782-2126, www.AllThatMatters.com

February 13: Feel the burn amidst a wonderful wintry landscape and en-joy Cross Country Skiing at Pulaski State Park, hosted by the Narragansett Chapter of the Appalachian Mountain Club, featuring three miles of skiing on groomed trails with some gentle hills to get your heart pumping. 151

Pulaski Road, Chepachet. 726-2773, www.AMCNarragansett.org

February 14: Feel the vibrations, as well as total peace and interconnect-edness, at the Monthly Gong Bath, a sound meditation circle that will leave you feeling rested, relaxed and renewed, held at All That Matters East Greenwich studio. 3:30pm. 63 Cedar Avenue, #10, East Greenwich. 782-2126, www.AllThatMatters.com

February 14: Calling all lovers of the cinematic happy ending: The Jane Pickens Theater has got you covered this Valentine’s Day, with a special viewing of Sleepless in Seattle on the big screen. Bring the tissues, and enjoy laughter through tears in this heart-warming love story; a new classic in it’s own right. 7pm. 49 Touro Street, New-port. 846-5474, www.JanePickens.com

February 16: Gather ye rosebuds,

ONLINE EXCLUSIVE For an up-to-date statewide calendar and to submit your own listings, visit www.sorhodeisland.com

So EntertainingCalendar | By Courtney Denelle

FROM ThE TOP

If you wanna sing out, sing out at Contemporary Voices presented by the Newport String Project on Saturday, February 27. With musical inspiration harkening back to the folk music of Turkey, Iraq, Armenia and Hungary, juxtaposed with serene soundscapes created by Providence composer Kristen Volness, you’re invited to be

delighted at this performance that aims to build a musical community, crossing boundaries of generation, heritage and economic circumstances in order to provide access to inspiring musical performances for one and all. 7pm. Jamestown Arts Center, 18 Valley Street, Jamestown. 560-0979, www.NewportStringProject.org

Voices CarryInclusivity and community abound at Contemporary Voices

EmmaLee Holmes-Hicks and Ealain McMullin of the Newport String Project


Explore new worlds at the...

PRESENTATIONS

WORKSHOPS

FEATURES

SHORTs

For complete schedule of films, workshops, special events and how to buy tickets, visit website www.pcffri.org

Saturday, February 6KICK OFF EVENTDrop-in Workshop @

Providence Children’s Museum

Film Screening @ Providence Athenaeum

Friday, February 12OPENINg NIghT PArTy!

(special tickets required)5:30pm reception

6:45pm Film Screen Premiere: LANDFILL HARMONIC

February 18 & 21yOuTh FIlMMAKEr ShOWCASE

Films made by young filmmakers from around the globe!

Sponsored By

gang, and join the literary set at the Artists’ Cooperative Gallery of West-erly as they welcome local author and Johnson and Wales professor Tamara Valentine in honor of her recent publication, What the Waves Know. The novel, rich with themes and settings alight with the Ocean State itself, spins the tale of a daugh-ter on the path to finding her own voice. 7pm. 7 Canal Street, Westerly. 596-2221, www.WesterlyArts.com

February 18: Gear up for a night of boot-stompin’ boogie piano as the legendary Leon Russell takes the stage at the Odeum, featuring some rock-blues-soul-country stylings that will rattle your bones. 8pm. 59 Main Street, East Greenwich. 885-4000, www.TheOdeum.org

February 21: With a four-piece rhythm section, a five-piece brass section and one lead vocalist, Steve Smith and the Nakeds are celebrat-ing more than 40 years of rolling thunder live shows high and wide in the Ocean State, and will take the Ocean Mist stage for a night of in-fections R&B fun. 9:30pm. 895 Ma-tunuck Beach Road, Matunuck. 782-3740, www.OceanMist.net

February 26: This winter, the Goat Man cometh. Don’t miss out on a night of goofball hilarity, culled on the sets of Saturday Night Live and Half Baked, as the one and only Jim Breuer brings his stoner comedic stylings to the Odeum stage. 8pm. 59 Main Street, East Greenwich. 885-4000, www.TheOdeum.org

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So EntertainingCalendar

START WhERE yOU ARE

Mic Check, One Two, One Two: Open Mics are an ideal platform to test your mettle as a new musician or try something radically new as a more seasoned performer - ev-eryone is on your side in the spirit of nurturing the local music scene with an inherent connection be-tween audience and performer. South County features a verita-ble treasure trove of open mics, ensuring that the time is right to start where you are and put your-self out there.

Jimmy’s Saloon: Ocean Mic. 10pm. Thursdays. 37 Memorial Boulevard, Newport. 846-5121, www.JimmysNewport.com

Tara’s Tipperary Tavern. 6:30pm. Thursdays. 907 Matunuck Beach Road, Matunuck. 284-1901, www.TarasFamilyPub.com

Wood River Inn. 6:30pm. The first Sunday of the month. 1139 Main Street, Wyoming. 539-9800, www.TheWoodRiverinn.com

Open Mics, For One and AllStep up and try something totally new at a weekly open mic

Test your mettle or try something totally new at a weekly open mic


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Drink Your VegetablesNutrition experts say you should be getting between five and nine servings of fruits and vegetables every day. Start your morning with one of these healthy drinks and you’ll be on track for a day of good eating choices. –Julie Tremaine

So Approved

Rainforest Smoothie

From Garden Grille,Pawtucketwww.GardenGrilleRI.com

To a 16 oz glass, add:• 1/2 frozen banana• Fill to the top with frozen mango• Fill halfway with coconut milk• Top off with orange juice

Into the blender, add: • a hearty stalk of kale, stemmed• a handful of spinach

Empty the contents of glass intothe blender on top of the greensand blend until smooth.

Black ForestFrom The Juice Bar at Zenabelle,Bristolwww.Zenabelle.com

• 1 cup of fresh organic kale (spines removed)• 1/3 cup of mixed organic berries (frozen)• 1/4 cup of chopped organic beets (fresh if possible)• 1/2 cup of organic coconut water• 2 Tbsp of raw organic cacao powder• 1 Tsp of organic vanilla bean extract• 1 Tbsp of raw organic honey• 1/2 cup of iceOptional: 1-2 scoops of organic vegan chocolate protein

Put all ingredients in a high speed blender,making sure that ice and berries are on the top.Blend well for 60 seconds.

Green Detox JuiceFrom The Power of Juice,Middletownwww.ThePowerofJuice.com

• 1/4 pineapple, cut into cubes • 8 oz organic kale, ends trimmed and thoroughly washed • 1 organic cucumber, washed with skin on • 1/2 lemon, trimmed of outer skin but

with white pith intact • 1 oz mint, washed with any black stems removed • 1 oz ginger, washed with skin on

Blend until desired smoothness, or juice according to your machine’s instructions. Makes 2 servings.

<< Cherry Chocolate Decadence Smoothie From Bnourished Holistic Wellness and Nutrition, Saunderstown www.Bnourished.com

• 4 cups frozen cherries• 2 cups water• I cup spinach (optional)• 2 Tbsp. hemp seeds or sunflower seeds• 1/4 cup raw cacao powder• 1 fresh date or 1 Tbsp. of pure maple syrup

Blend until smooth

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SOUTH KINGSTOWN – Post modern Contemporary designed for efficiency and optimal natural light. Open Japanese shibui influenced flow, 2 decks extend living. Private, 2+ acre, fruit trees, gardens. Updates, well maintained. Paved circular drive. $289,000. 401-783-9611. Jill Granville EXT1332.

SOUTH KINGSTOWN – This in-town quality 4 bedroom home is perched on a beautiful lot on a hill just minutes from downtown shopping, boating, and the hospital. The over-sized garage has a loft. The property has the potential to split off. $439,000. C.N.Hetzner 783-9611 EXT 1305.

SOUTH KINGSTOWN – Warm and inviting Colonial in private location close to URI and Wakefield. Open spacious floor plan, fireplace, hardwood floors. 1st floor den/office. 2nd floor bonus room. 2 car garage with ample on site parking. 1+ acre. $449,000. 401-783-9611 Scot Hallberg. EXT 1322.

EXETER – Live in easy 1-level comfort in this beautifully remodeled home in convenient location. Large family room with fireplace. Central air, new roof, bathrooms, doors, kitchen w/granite, hardwood floors, landscaping. Minutes to Wickford and highway access. $299,000. 401-783-9611. Scot Hallberg EXT1322.

EAST GREENWICH – Rare turnkey townhouse-updated kitchen – granite and stainless steel, fireplaced LR, skylighted formal dr. Upstairs-huge skylighted master suite, 2nd bedroom and bath, 3rd possible BR/office. Decks off front and back, basement framed ready to finish. $379,000. 401-783-9611. Jill O’Sullivan EXT1310.

NARRAGANSETT – New Construction! Open living concept w/hardwood floors, fireplace, central air, 2 car garage. Option to have master on 1st floor. Fun , recreation & boating all w/in walking distance. Walk out basement w/plumming for additional bath. $549,000. 401-783-9611. Scot Hallberg EXT 1322.

SOUTH KINGSTOWN – Pristine Condo at Noel Court. Entire interior freshly painted, newer appliances . Some new carpet. Living room with marble fireplace opening into dining area with sliders to deck with with retractable awning. Idyllic field views. $210,000. 401-783-9611 Jo-Anne Feeney EXT 1303.

NORTH KINGSTOWN – Recently updated Condo with a private walk-out screened in porch in a quiet beautifully landscaped neighborhood. Newly renovated kitchen with all stainless appliances. 2 bedrooms, 2 baths. $299,999. 401-783-9611. Jane LeBlanc. EXT 1329

SOUTH KINGSTOWN – Lovingly maintained home on beautifully landscaped 1 acre lot. 3 Bedroom main house and adjoining 1 bed apartment. Could be easily converted back to 4 bedroom, 2 bath single family. Great full time or vacation home. Walk to beach. A must see. $524,900. 401-783-9611. Mike Bruno EXT 1326.

SOUTH KINGSTOWN – Summer privacy, 560 sq.ft. home on 2.07 acres, close to everything. Cesspool will need to be replaced within 1 year of sale. House is in good condition and ready for new owners. Ceramic tiled bath with tub and shower. Large 608 sq.ft. deck. $209,900. 401-783-9611. Marc Archambault. EXT 1302

CHARLESTOWN – Charming Cape on large well landscaped yard in the village of Cross Mills. Just minutes to town beach and short drive to Westerly or Wakefield. Fireplace in Living room, large deck, hardwoods. Two bedrooms on first floor with third BR, lav & den on second floor. $279,900. 401-783-9611. Marc Archambault. EXT 1302.

SOUTH KINGSTOWN – Located in a unique pastoral setting adjacent to 80+ acres of land trust, this 1 level home is quick to town with easy access to all local beaches. Lovingly remodeled and maintained. Public access for the boat lover nearby. Motivated seller! $345,000. 401-783-9611. Wendeth O’Neill. EXT 1322.

Documents

SO Rhode Island February 2016