Rhode Island Epicurean

East Side Pocket

2010-08-10T12:28:00.003-04:00

Thayer Street in Providence sits as the main artery of Rhode Island's academic community. Hungry students demand good food, so bad restaurants never survive. East Side Pocket remains a bastion to the ravages of time that have changed many restaurants on the hill's busiest street. Popular opinion dictates its the best fast food restaurant, and many contend it's the best restaurant in the area.

I ordered a Dolma (stuffed Grape leaves) pocket. Dolmas are always a favorite of mine ever since I first tried one as a child. East Side Pocket's dolmas were quite tasty and not greasy. The stuffing complimented the soft tangy flavor of the grape leaves. Everything went together with some hummus, fresh vegetables, and a nice yogurt sauce. Everything together in the pita worked, and the savory flavors only tasted better with the seasoning used.

I enjoyed the Pocket, though I don't know if East Side Pocket is the best restaurant on college hill. Certainly it's the best pocket I've had, but then that's not to say it was better than anything else. Even small storefront restaurants have a website, and East Side Pocket is no different.

Rating: B+

Tip*C Cupcakes

2010-08-09T15:50:00.002-04:00

Rhode Island has a cupcake Rivalry between the Cupcakerie and Tip*C Cupcakes of North Providence. Both offer gourmet cupcakes but they approach the methodology differently on how to produce the most flavor.

The biggest anomaly of Tip*C Cupcakes is their use of liquor to flavor the cupcakes. No, you won't get drunk from eating them, rather the liquor is added before baking to imbibe flavor similar to traditional flavor extracts commonly used in baking. They use the liquor to extend a few base flavor recipes into thousands of combinations based on traditional cocktails and their own creations. They also offer the buyer the ability to create their own batch based on their favorite liquors (or even beer and wine). The biggest question is, how do they taste?

The first two cupcakes my wife and I tasted were the regular Chocolate Cupcake (made without any liquor) and the Devil's Red Velvet (A red velvet cupcake made with Godiva Liquor, Kahlua, and Creme de Cacao). Both looked like a normal cupcake, the Chocolate topped with a chocolate butter cream and strawberry wedge while the red velvet looked to be topped with a cinnamon-cream cheese-butter cream and raspberry. The regular chocolate cupcake had a wonderfully deep chocolate flavor that the smooth chocolate butter cream only enhanced. The moist cake made eating the cupcake a pleasure. The Red Velvet had much more flavor than other red velvet cakes I've had, showcasing how the liquor added to the cupcake's flavor depth. The cinnamon-cream cheese-butter cream tasted wonderful when played off the complex chocolatey flavors present in the red velvet.

This delicious duo inspired my wife and I to obtain a 'six-pack' (more liquor humor :D) of cupcakes, so we picked different cupcakes which we wouldn't normally buy. The strawberry Margarita cupcake was the exception, since many fans told us to try that one out. Otherwise, the five other cupcakes all had different fruit flavors boasting different liquor combinations. One main observation about all 6 were they all used a base batter which may have been either plain or vanilla (hard to tell) and topped with similar tasting butter cream frosting.

The first cupcake we tasted of this batch was the Strawberry Margarita, made with strawberry vodka and tequila. The flavor felt like a Margarita, with the tangy strawberry flavor coming first followed by the rich agave flavor from the tequila. The 'Good Morning' was our second cupcake, again a plain mix flavored with Kahlua and Godiva chocolate liquor. My wife disliked this one, mainly because it picked up a 'boozy' flavor, though I found the flavor quite enjoyable. The third Cupcake was their Mimosa cupcake flavored with Grand Marnier and champange. The orange did not really come through, but the champange dominated the flavor. I would have preferred orange-flavored butter cream to really push that mimosa flavor. Next we tried the Passion Cupcake, flavored with Pear Vodka and Passion Fruit liquor. Both I and my wife disliked this cupcake, feeling the flavor combination did not work. We both enjoyed the blue raspberry cupcake (which looked more green than blue). The Raspberry vodka and liquor gave the cupcake a tart flavor that rivaled a blueberry muffin for the best blue baked good. The final cupcake we tasted was the biggest leap. They offered a bubblegum flavored cupcake. Bubblegum works with many things (gum, jellybeans, slurpees), but cupcakes? Believe it or not, the bubble gum flavor was not too harsh and flavored the cupcake nicely.

Tip*C cupcake's inventive use of liquor for flavoring, wonderfully moist texture, and great butter creams edge out the Cupcakerie as Rhode Island's best Cupcake location. Both are incredibly delicious, but Tip*C's quality and price make it a must experience bakery. Tip*C Cupcakes' website is full of helpful information including address, hour, and a full menu. They actively promote their facebook community, where the bakers release special deals and other information through the social networking site. Don't worry, there is no alcohol in the finished product so you won't be tipsy.

Rating: A

The Cupcakerie

2010-08-05T12:59:00.004-04:00

A staple of the Pawtucket Farmer's market, the Cupcakerie has debuted their own storefront in Cranston, Rhode Island. Since Cupcakes have become the big desert draw of 2010, it seems proper that Rhode Island has healthy competition between two big cupcake bakeries. Since the Cupcakerie is the first I have tried, it will be the first that I have reviewed.

First off, I am not a cupcake man. I much prefer slices of cake (like those served at Pastiche on Federal Hill, hmmmmmm), BUT I will remain open to this new culinary trend.

The first cupcake reviewed will actually be one me and my wife bought at the Cupcakerie's Farmer Market stall, which was the Cinco de Mayo. Combining chocolate with chilies is also a recent trend which both I and she welcome, so we were eager to try it out. The chili-infused chocolate cake tasted wonderful and the cinnamon-vanilla butter cream on top complimented the deep flavors. It tasted original and delicious, two things cupcake bakers focus on when producing in this medium.

The next two cupcakes we tried were sampled at their Cranston location. My wife ordered the Chocolate Diva. She was disappointed that it came with pink butter cream rather than a nice dollop of ganache (she dislikes butter cream), but she thoroughly enjoyed the deep flavor and moist texture of the chocolate cake. I disliked the gritty texture of the pink butter cream, which came from the sugar added rather than the largers pieces of 'glitter' added atop to make it 'fabulous'.

The Peanut Butter Cup-cake was my choice. The idea of peanut butter cake tantalized me, given the wonderful peanut butter cookies at Wright's Dairy Farm and peanut butter ice cream at the Ice Cream Machine. Unfortunately, the cake did not deliver. While nicely baked, it tasted too generic without the rich peanut flavor. The chocolate butter cream did taste much better than the pink one and was on par with the cinnamon-vanilla variety offered on the Cinco de Mayo. Still, I would have preferred ganache.

The flavors are solid and feature classic and modern varieties. I definitely look forward to trying other flavors from this bakery. The Cupcakerie has a full website describing the various flavors and toppings offered at the little cafe. They also feature seasonal flavors and new flavors all the time, so be on the look out to try a new dessert if even for a quick snack.

Rating: A-

Minado

2010-08-05T12:15:00.005-04:00

Often it is pricey to enter a Japanese restaurant and feel the need to sample every piece of sushi and sashimi available. Many people are new to eating sushi and often have not experienced the different flavors and textures present in the different cuts and rolls presented. Minado offers all-you-can-eat sushi for a pre-set price with over thirty different options PLUS a full assortment of entrees and desserts. To me, Kyojin in Miami is the gold-standard for all other Japanese buffets due to the incredible quality. How does Minado in Natick compare?

The interior feels much more Boston than Japan, which is not a bad thing. Massive plastic models of different sea life adorn the ceilings and walls. Everything was clean, and the massive amount of tables forecasted the quality of the meal.

The Sushi/Sashimi bar looked impressive at first sight. The selections were rather generic (Salmon, Tuna, Snapper, etc.) but the rolls were highly creative. I enjoyed the dynamite roll, topped with Korean chili powder and rolled with tender tuna. The Mackeral nigri were also delicious and a sign of truly fresh fish. Me and my wife were a bit disapointed that they did not offer Sashimi for the Lunch serving, but it was easy to peel the fish from the nigri rolls.

Minado's hot food selection really places this buffet above all others. Many Chinese and Japanese buffets put out bland or over seasoned generic 'Chinese' food for the rubes to eat as an alternative to the sushi. Minado put out an impressive selection of steaks, tempura vegetables and seafood, Delicious noodles, and impressive Gyoza. I was genuinely surprised to see actual steak offered.

The Udon Bar also surprised me. A chef made each bowl of noddles and broth to order complete with a nice array of 'toppings'. The noodles, while a bit gummy, taste wonderful in the rich broth. Salads and cold pasta dishes also went well as an interesting side quest to the Sushi buffet, but they stood up well as individual offerings.

Dessert was decent for the buffet. The Jello was juicy if a tad firm and the pastries were a bit better than standard Chinese buffet mini cake. Fresh melon and pineapple (not canned) seperated Minado from lesser buffets. The soft-serve Vanilla and Green Tea machine produced decent ice cream but it made me miss the home made Green Tea and Red Bean flavors availible at Kyojin in Miami or at Enn in Lincoln, RI.

Minado delivered an impressive Japanese feast for less money than any Japanese restaurant could ever provide. Everything was tasty and cooked well (unless it was meant to be raw). Me and my wife enjoyed Minado and will return whenever we are in the Natick area. It was not the best Japanese Buffet I have been to, but it's definitely the second best.

Minado has a full website with all the information on both the Natick location and every other location, wherever they may be.

Rating: B+

Early Riser Breakfast

2010-08-05T12:02:00.003-04:00

The Early Riser Breakfast ucked away in sleepy North Smithfield. Like many other breakfast spots, they advertise a varied menu of many breakfast classics. How does this mom and pop (mom serves and pop cooks) operation rate?

First, I and my wife entered a clean dinning room. Our waitress (the wife) offered us fresh coffee. She said it was Dunkin' Donuts, which was perfectly brewed. I ordered scrambled eggs, corned beef and hash, hashbrowns and wheat toast, while my wife ordered sunny-side up style eggs, bacon, hashbrowns, and white toast. We did not wait long for both plates, which smelled amazing.

My dish, which also came with home fries, was perfectly cooked. I did not like the canned Hashbrowns offered, though the large quartered coins of potatoes tasted wonderful with the slightly singed scrambled eggs. My toast was decent but tasted too much like wonder bread for me to get excited over it.

My wifes eggs were perfectly cooked, something of which I still struggle with when preparing her eggs sunny side up. She did not enjoy her hash browns, but she did enjoy the crispiness of the bacon. Her white toast was rather bland and dry.

Overall, we received a quick and tasty breakfast that did not impress us, but it also did not deter us from returning. If you're looking for a quick bite to eat and a hot cup of coffee, feel free to visit the Early Riser in North Smithfield.

The Early Riser has a full website with everything you could want to know.

Rating: B

Ye Olde English Fish & Chips

2010-05-05T23:22:00.001-04:00

A mainstay of downtown Woonsocket, Ye Olde English Fish & Chips reflects the industrial base of this northern New England city. The restaurant is located in the historic Market Square Plaza on South Main street. This workingman’s restaurant accompanies newer restaurants boasting modern cuisine and the museum of work and culture, but it does not sink into the background.

Simplicity defines the best cuisine. The title dish, fish and chips, reflects simplicity and quality flavor. They serve the fried fish and chips in paper akin to traditional English style. Flavorful cod is fried with a savory batter, producing a delicate piece of crispy and then flaky fish. The batter could be a bit lighter. The ‘chips’ (french fries on this side of the pond) were nice hand cut spuds, though most were a bit soggy. The oil used (non-hydrogenated for those self-conscious about trans-fats) was neutral enough to let the flavor of both to shine through.

The ‘Boneless Chicken’, or fried chicken fingers, provide an alternative for land lovers. They give depth to the menu. Unlike the thick batter on the fish, the chicken fingers have an almost non-existent coating. The fingers are also served with chips.

A wonderful pickle made a great side dish to the fried dinner. They serve it pre-sliced into coins. The garlicky-sour flavor play wonderfully with the buttery fish and tender chicken fingers. The coleslaw, however, tasted bland and of too much mayonnaise.

Service is restrained to the counter, though the restaurant has a full dining room for patrons to sit and enjoy. Cleanliness was a bit lax, but everything looked clean enough for a quick meal of fried fish and potatoes. They only take cash so be warned if you prefer using plastic. Ye Olde English Fish & Chips is worth the trip to the ATM, the prices are low and the food is delicious.

Rating: B

La Masseria Ristorante

2010-04-09T13:49:00.006-04:00

La Masseria, the spawn of a New York City restaurant with the same name, stands out on scenic Route 1 in East Greenwich. The wonderful spring blossoms and warm weather enhanced the approach to this new restaurant. Its concept is simple; rustic Italian cuisine served in a dinning room that resembles a farm house. All food would be inspired mainly from the Puglia region, though bits of Capri and Naples worked their way into the menu. The concept fits well with Rhode Island's rustic past and strong Italian influence. Designer Libby Langdon designed the interior with very nice results, though a pretty restaurant does not often make a good restaurant.

Me and my wife ate upstairs as part of a media luncheon that offered a lengthy tasting menu. The owners, Peppe and Enzo, introduced themselves. They detailed how their childhood in Capri influenced the restaurant. They introduced Chef Pino Coladonato and Manager Monopoli. They are the two in charge of the Rhode Island restaurant while the owners themselves would float between thee New York and Rhode Island locations. They made a special note that the staff had trained in the New York restaurant and transplanted to East Greenwich. Did the transplantation work?

Our meal started with a two types of rustic bread with olive oil, grissini (house made thin bread sticks) and a glass of lemony prosecco. Manager Monopoli served as our sommelier for the meal, noting he would accompany every dish with an appropriate wine. The prosecco fit the day perfectly with a light taste. The grissini tasted a tad dry, but were very flavorful. We also enjoyed a classic white italian bread and a grainy wheat bread. Alongside side the bread came a small dish of olive oil sporting what looked like capers, though we were corrected that it was infused with lentils and garlic. The mixture went well with the hardy crust and tender miche of both breads.

Our waiters then brought out the appetizer courses. The first course featured Bruschetta (small crostini topped with black truffles and fontina cheese), Fritto misto del Mare (a small selection of fried seafood), and I Cucuzielli Fritti alla Pino (fried zuchini strings). Overall, the presentation was nice but seemed a bit thrown together. The chef placed the fritto misto upon a slightly wilted red cabbage cup that took away some of the fritto misto's crispiness. The kitchen also placed a lemon-half alongside the trio. The lemon felt wildly out of place. The food, however, was delicious. Originally, we were told our bruschetta would have ripe tomatoes, mozzarella, and basil. The black truffle and fontina toppings surprised us (and it felt a bit like they were trying to buy us off), though it was delicious. The Fritto misto featured wonderfully sweet scallops and shrimp, though my calamari tasted a tad old and the texture was tougher than I am used to. The zuchini strings stole the show for me, despite being the least flashy of the trio. My wife preffered the truffle and fontina crostini, which was incredibly delicious. The delicate tempura crisped the strings perfectly, indicating why this was one of the owner's favorite dishes. We enjoyed the Bortoluzzi Pinot Grigio paired with the meal, noting it fit the summery selection.

Our next appetizer course featured another house speciality, the Mozzarella farcita. This house-made cheese included a daily selection of ingredients stuffed within the delicate presentation. Our stuffing included marinated eggplant, roasted red peppers, and tender asparagus. A wonderful stainless steel-aged Puglia chardonnay paired wonderfully with this dish, and the trio of vegetables went wonderfully with the fresh cheese. Plating also improved with the stuffed cheese set upon a large coin of marinated eggplant.

The final appetizer course, Terra mare del Tavoliere (grilled octopus and cuttlefish served atop broccoli rabe and a fava bean puree) paired with Feudi di San Gregorio Falanaghina. The wine was not stand-out with the dish, but the dish itself should grace every diner's table. The kitchen perfectly grilled the cephalopods tasted fantastic. Each were wonderfully marinated in separate concoctions that highlighted the unique tastes. I enjoyed the Octopus tentacles while my wife enjoyed the cuttlefish. Both proteins tasted wonderful dipped into the puree.

The dinner courses started with the restaurant's signature Polpette di Manzo della Masseria (long Italian title for house-made meatballs). Chef Pino prepares a fresh bath daily ground from tender rib eye beef, resulting in a soft and tasty meatball. The delicate tomato sauce and fresh greens served alongside the meatball enhanced its flavor, which all went together with glass of Corvina-Rondinella wine made from Palazzo della Torre. The Palazzo della Torre was a table favorite, and it paired magnificently with the meatball. The Polpette di Manzo stands out as a simple dish that showed true proficiency and potential.

A course of gnocchi followed the meatball. Gnocchi can be fickle. I've been to many restaurants with disappointing servings of the delicate potato dumplings. My wife also eagerly anticipated the meal given my gnocchi is her favorite dish. La Masseria's serving did not disappoint. The dumplings melted in the mouth with a wonderful pink tomato-basil sauce. My only complaint were the small beads of mozzarella, I prefer nice big pieces with the gnocchi, but it's a small gripe. The wine, a Vietti Dolcetta D'Alba, paired with this course.

Next came another house speciality, the Penne Masseria. I was a bit disappointed with again having another tomato-basil sauce (present in the previous 2 dishes), though this one featured a nice smokey combination of pancetta and smoked mozzarella. The ingredients produced a very rich plate of pasta that was wonderfully seasoned. Manager Monopoli paired this dish with a lovely primitivo that he chilled in a Neapolitan style. It itself was a delicious summer wine, but I felt it did not pair with the richness of the dish.

A nice Granotto al Frutti di Mare e Fagioli followed the pair of pasta dishes. Chef Pino prepared the grain like a risoto with a nice assortment of shrimp, clams, and calamari. Unfortunately, the problems with the calamari earlier (tough) continued to this dish. The shrimp and clams also tasted a bit overcooked, though the grains were al dente. The dish was supposed to also have white beans, though I only found one in my dish. A lovely Nero d'Avola enhanced an otherwise lackluster dish.

Veal Milanese came out as the final entree course. Chef Pino coated the veal, tender-white and pounded thin, with crushed grissini. The coating worked producing a not-so-greasy milanese. A small salad of marinated tomatoes and greens accented the cutlet's seasoning. Manager Monopoli supplied a Barbera D'Asti to pair with the veal to compliment the protein. Together, the dish and wine produced a nice meal.

After all this food, how could we eat dessert? When the waiters served coffee and two wonderful slices of cake we could not say no. First, we tried the Torta di Ricotta. This smooth ricotta cheese cake would embarrass any other competitors. The wonderful flavor mixed with a fantastic texture. My wife preferred the second slice; the Torta di Mamma Paola. The soft and flour-less chocolate almond cake stood up well to the more angelic cheese cake. Almond slivers added a nice texture to the cake. Together they surrounded a nice pile of whipped cream topped with a raspberry and delicious chocolate syrup. A digestif of Muscat'asti finished a lovely meal.

Chef Pino proved the concept carried from New York to East Greenwich. The tasting menu represented the cuisine very well. I felt like I missed nothing and experience the Chef's goal. A few minor mis-steps did not destroy my experience, and my partner enjoyed her meal just as much. La Masseria has a full website for both locations.

Rating: A

Harbourside Lobstermania

2010-04-06T14:13:00.002-04:00

Rhode Island, the Ocean State, is famous for its seafood. Narragansett Bay's western shore in particular hosts an array of seaside restaurants that boast fresh seafood right off the ocean. Memories of eating at these restaurants remind me of happier times as a child. One place in particular often served as a nice place to eat on special occasions, Harbourside.

One striking change to the memory is the full title, Harbourside Lobstermania. It sounds off considering it purports to be an upscale ocean-side restaurant serving the boat crowd. The title change did not deter me though, and I looked forward to enjoying an Easter meal.

Sitting down, me and my wife noticed a limited menu boasting surf more than turf. This did not mean surf was well represented, with only 2-3 fish entrees and the other seafood were fried. I ordered the stuffed 'Lobstermania', a stuffed lobster served with a Chablis sauce. My wife, a landlubber, ordered the house sirloin. Our meals came with unlimited trips to the salad bar (unusual at a supposed high-scale eatery) and I ordered a cup of their famous lobster bisque.

The salad bar was small and ill-stocked. Everything tasted cheap. I identified the 'three-bean salad' as one sold at BJ's, which I didn't prefer because it tasted like beans in sugar syrup. The vegetables share a 'precut super-market' quality that did not fit my dining expectations. Dressings were also rather shallow tasting like even cheaper versions of Kraft selections. An offering of cheese, crackers, and bread came with the salad bar. The cheese was a big block of American cheese that looked and tasted like a deli loaf. The bread was not fresh, and tasted like potato rolls again found at most supermarkets. The crackers were Nabisco, and tasted better than the stale rolls. My bisque was nice, not too thick and tasted of nice sherry. This was the high point of our meal.

Our entrees arrived and looked lovely. Unfortunately, appearances were deceiving. My wife's turf (The sirloin) was tough and filled with large veins of fat and gristle. The poor beef choice lacked flavor which was even further covered up by a thick crust of seasonings on the outside. Her mashed potatoes were nice, but the vegetable (mashed root vegetables) tasted like a premade frozen dish. My lobster, was well stuffed to hide an otherwise lack of meat. The lobster was undersides with a very soft shell that screamed immaturity. The Chablis sauce was clearly broken and tasted off. While the lobster and stuffing tasted great, the ratio of lobster meat to stuffing was way off. My baked potato was less than 6 ounces at best and the vegetable was the same as my wife's.

For the price (20-30 dollars per entree), this food was highly disappointing. The lobster was a tad small, was stuffed with a basic stuffing that felt more like red lobster rather than yacht cuisine. My wife had better steaks at Outback steakhouse, showing the chef obviously did not select their meats. The salad bar was worst of all, and I honestly felt a tad nauseous after eating the salad. I remembered good things about this restaurant, but now my memory is dominated by failure. It's sad to think a restaurant on the sea could be so unoriginal and uninspired.

Rating: D

Narragansett Grill

2010-03-06T20:11:00.006-05:00

Wandering around Narragansett's Ocean drive brought me and my wife to an interesting restaurant near the Judith Point Lighthouse. The parking lot filled, we both decided this would be a great place for a ocean-side dinner on a lovely March late-afternoon. We pulled in with many cars and entered a small, beach themed dinning room. We were then confronted by an open house featuring a wonderful selection of the new menu. As it turned out, the Narragansett Grill hadn't even opened yet. The owner welcomed us in and offered us food and wine. Though the restaurant presented the food 'buffet' style (more akin to Brazilian Steak House, with Waitresses carrying plates around), I will review the food occurring to courses similar to their menu.

Our first course included raw oysters and clams (fresh from the ocean according to the waitress) along with some large shrimp (Gulf shrimp). The seafood collection tasted wonderful, though the ordinary shrimp would have been better grilled. Next came bread batons, fried bread sticks stuffed with mozzarella cheese. My wife loved these, noting they were better than some fried cheese offered as 'gourmet' cuisine. Next came Block Island calamari, wonderfully fried and served with banana peppers and black olives. Thankfully they served both the rings and the bottoms with tentacles, and without a sauce to mar the taste. We both enjoyed the Grill's calamari. Finally, the waitress brought over bacon-wrapped scallops topped with a Sambuca-cream sauce. The light amount of sauce enhanced the fresh scallops and salty bacon, rather than destroying the flavor.

Our next course started with a lovely Rhode Island clam chowder (clear chowder with a small amount of cream). It was nicely filled with clams and celery, though the broth tasted too much like liquefied potatoes and it drowned out the clam taste. Their pizza followed, featuring a nice bready crust with fresh toppings. Small meatballs followed, featuring meaty flavor without the grease. Both were served with a nice marinara which is often ignored by some restaurants.

The final course started with a seared Blue Fin Tuna. The outside tasted like it had been marinated in green tea, an interesting departure from the over-used (and not very tasty) saturation of Tuna in sesame seeds. Like the prior seafood served, the Tuna tasted wonderful and its unique flavor interested us both. Our waitress also brought over braised beef shoulder with sauteed onions and mushrooms. The steak was wonderfully tender and nicely flavored with garlic. The final two dishes weren't on the 'final menu', though based on our reaction and the reactions of our fellow diners, I anticipate they will be.

We enjoyed our meal both because of the lovely spring day by the ocean and the excellent cuisine served to us. This new restaurant has great potential, once the restaurant establishes itself by being open for longer than a brief pre-opening open house. Given Summer's quick approach, I will become a seasonal patron at the very least! I say this is well worth the drive to the ocean. So far, the Narragansett Grill only has a facebook page, but I anticipate them opening a full website soon.

Rating: B+

Temple

2010-03-04T16:19:00.005-05:00

The Temple restaurant in Downtown Providence’s Renaissance Hotel developed a new menu for Spring. Ditching its former menu, Chefs David Cardell (executive chef) and Joyce Goldstein (culinary consultant) shaped the new menu towards Mediterranean flavors, advertising tastes from all 22 countries bordering the ancient sea. The restaurant extended this menu first to the media, of which I was present. The luncheon presented matched the restaurant’s mystical interior (Masonic themes inspire a feeling of secret societies) alongside a new interior inspiring of Roman and Venetian trade routes.

Our opening experience involved a nice descent down a Masonic staircase. The bar featured copper platting and candle-light illumination and a nice selection of cocktails.

Temple’s cocktails occupied a large part of their new menu. Right from the onset, bartenders served up a trio of delicious cocktails. Me and my wife least enjoyed Temple’s ‘Turkish Coffee’ cocktail. This is not to say it was not delicious, but compared to the other two the drink was a bit underdeveloped. My wife enjoyed the Fleur de Marseille. It possessed St Germain elderberry flower liqueur and a lavender simple syrup mixed with sparkling wine and a rose-flavored lollipop. The Mediterranean Spritzer became my favorite (which paired well with the flat-breads). The sun-dried tomato and basil left in the glass complimented the similarly flavored simple syrup and citron vodka to make a savory accent.

A nice pair of flatbread appetizers complimented the drinks. A Margherita flatbread reminded me of the classic brick-oven pizza, though then similarly textured tomatoes and mozzarella really worked. The tastier Roasted Cremini Mushroom flatbread also boasted tasty arugula, spicy Gorgonzola and delicate mozzarella cheese. Both were nice bar appetizers and inspired greater appetite.

After being seated in the main dinning room, the staff served up thee Temple Mezze Platter. The appetizer served a trio of sauces; tzatziki, baba ghanoush, and hummus. All three had strong middle-eastern flavors and had nice flavor profiles to place upon a rather plain pita bread (especially after the nicely toasted flatbread served at the bar). A small pile of Moroccan-spiced carrots felt plopped on and did not add much, but were delicious. The Spanakopita accompanying the dish (spinach and cheese in puff-pastry) delivered a mild flavor easily accepted by all palates. Unfortunately, the Dolmas became the disappointment of the platter. Red Currants left a sweet taste alongside undercooked jasmine rice. Very bad when proper dolmades are one of my favorite dishes. The platter felt somewhat connected but needed perhaps some more thought to tie everything together. The appetizer felt more like a sampler rather than a thoughtful selection.

The waiters served our second course; the Gratin of Shrimp and aged Feta. A nice tomato and herb sauce smothering the lemon-sized shrimp filled a hot crock. Olive Oil grilled crostini accompanied the dish. The grilled shrimp complimented the grilled bread, though my shrimp were a tad undercooked. The tomato sauce itself was also a bit over seasoned. These fundamental mistakes marred a potentially delicious appetizer.

A very Rhode Island dish followed the shrimp. Port Judith Calamari accompanied fried zucchini and lemon wheels and lemon aioli. Another dinner commented on the greasiness of the calamari, indicating improper oil and/or cook time. The lemon and zucchini produced wonderful accents for the local dish.

Chefs Cardell and Goldstein then fielded questions after the early courses while the kitchen prepared our main dishes. Chef Cardell spoke of his eagerness to expose Providence to Mediterranean cuisine while exploiting New England’s seafood connection. Both promised that the restaurant would take steps to include local producers in their pantry selections.

Our wine selection throughout the meal included a nice Churchill Duoro (2007 vintage) and some Pascal Jolivet Attitude Sauvignon Blanc (2008 vintage). Neither paired well with a specific plate but presented some pleasant notes with the entire tasting. Despite the large wine list, a sommelier would help patrons decide which wines to enjoy with each meal.

Our main courses began with a misnamed Penne al Forno Alla Bolognese. Bolognese harkens to a thick meat-sauce flavored with tomatoes, yet this dish felt more like baked ziti or American Chop Suey (a local dish). The meat, while nicely caramelized and seasoned, felt dwarfed by too much cheese. A nice dish with a bad name, perhaps ‘Mediterranean Macaroni and Cheese’ would be a better name.

The servers presented the next course; a delicious plate of Spaghetti alla Puttanesca. The spaghetti was perfectly al dente, and the sauce was wonderfully flavored. A tad boring if served by itself, the dish needed some protein to balance it out as an entree.

A pair of Tagines served as our final course. A nice vegetable Tagine (and both me and my wife’s favorite) featured perfectly cooked carrots, squash, and chick peas along side a fluffy and savory couscous. Some minor hints of lemon could have been pushed out more for an otherwise delicious vegetarian meal. The line-caught Cod Tagine included similar vegetables and flavors. The fish, while somewhat mushy, had a nice mellow flavor that accompanied the vegetables and couscous. A big problem with their Tagines were the fact that they felt false. While served in the traditional conical dish, the entire entree felt like it had been cooked separately and placed within the pot for only aesthetic purposes.

Finally, their desert course finished a nice meal. They first offered a cup of coffee (the Seattle’s best felt a tad disappointing after being served a ‘Turkish Coffee’ cocktail) alongside their Buttermilk Panna Cotta. They topped the desert with delicate honey and fresh strawberries, though I look forward to Spring and Summer when the dish could feature native berries and honey. The Limonstillo stole the desert with a delicate lemon and saffron flavor served above crushed ice. Del’s Lemonade remains a Rhode Island Summer Favorite, the digestif was the adult’s version and had that Mediterranean bias Temple’s creators sought. The drink was flawless in flavor. A Meyer lemon version would be a nice summer version for me to enjoy (hint hint).

Temple’s tasting offered a fraction of their menu. The idea of a Mediterranean menu is ambitious since many of the cultures do not share many common elements. Chef Cardell put together a nice menu of flavors that fit together better than expected. Many of the missteps can be explained as opening jitters common in new menus. The above-mentioned errors are hopefully just because of the new cuisine, because the new menu gives Temple and unique menu in a classic local. Anything one eats in a former Masonic temple the food enjoyed better elicit memories of crusades, pilgrimages, and decadence. Temple has a full website. The restaurant opens on March 15, a bad day if you're Julius Caesar but a good a day if you want to try something new.

Rating: B+

El Rancho Grande

2010-02-18T16:43:00.003-05:00

Great Mexican can be hard to find. West Providence boasts a large central American population. El Rancho Grande is a culinary gem in this ethnic neighborhood. Inside, it reminds you of a Grandmother's kitchen, simple yet cozy. Since Chef Maria is a grandmotherly figure, the environment worked. Parking was the only issue, though we parked across the street in the Walgreens' parking lot.

Me and my wife sat down for a nice mid-afternoon dinner. We started with the complimentary basket of chips and salsa. Normally, you get jarred salsa and stale chips, but El Rancho Grande provided delicious fresh corn chips and a fresh, tasty salsa. Both made a great start to the meal. Next followed a normal salad of lettuce, onion, and tomato.

We then enjoyed the chicken quesadilla for the appetizer. Chef Maria stuffed it with shredded chicken, cojito and mozzarella cheese. A nice pico de gallo (very fresh salsa with tomatoes, onion, jalapeno, and cilantro) accompanied an interesting cream sauce to make an enjoyable course.

Our entrees came out with a nice stack of fresh corn tortillas. My wife ordered the carne asada, thin-sliced sirloin wonderfully seasoned and very tender. I order one of Maria's specialties, her Pollo al Guajillo (Chicken in a pepper sauce). The chicken, also thin-sliced, mixed perfectly with the rich red sauce. The chicken went perfectly in the corn tortilla with the lime-marinated radishes and onions. Both meals came with rice and beans. My wife really enjoyed the flavored rice and I enjoyed the refried beans (topped with more of the delicious cojito cheese).

Everything was wonderful and delicious. El Rancho Grande served one of my favorite Mexican meals I have had. Often Mexican served tastes more like it should have come out of a Taco Bell (and often, Taco Bell is tastier). Chef Maria, que delicioso! El Rancho Grande has a full website including directions and their menu.

Rating: A

Spike's Junkyard Dogs

2010-02-15T20:11:00.002-05:00

Hot Dogs are quickly becoming 'real food' to true connoisseurs. Many long scoffed at hot dogs for poor ingredients and simple toppings. Newer breeds have higher quality meat and better toppings on actual rolls. That's not to say a good old-fashioned hot dog with a shot of mustard, but everyone wants a high quality hot dog for a meal. I previously reviewed Larry Joe's Fire pit, arguably one of the best hot dogs in the north east. Spike's Junkyard Dogs have taken the title of best chain hot dog.

I stopped into the North Providence shop. Despite the name (Junkyards aren't haute couture), everything was clean. I ordered a Chili & Cheddar along with a Ball Park Dog. The Chili and Cheddar was topped with... well Chili and Cheddar. The Chili was tasty, but had too many beans, while cheese was a nice layer of melted Vermont cheddar. The Ball Park dog featured a normal mustard, nice fresh chopped onions (I noticed a large bag hanging in the kitchen), and another layer of the nice cheddar. Both featured a nicely baked bun that was anything but generic, while the dog itself tasted like a Kayem. A nice little meal of two of my favorite Dogs, and I was pleased.

Spikes offered nice bread, toppings, and a clean interior. The chili was rather normal, and the hot dog tasted generic. The price, while cheap, did not inspire me to spend more for otherwise decent hot dogs.

Spike's menu and locations can be found on their website.

Rating: B

North End Treats

2010-01-23T00:00:00.004-05:00

Caution, this review only covers the desert selections from North End Treats.

Famous for offering authentic North End fare outside of Boston, North End Treats holds to a prestigious tradition. It's located right off of the Massachusetts Turnpike, an unassuming location with wonderful access for all of New England. Does the ugly duckling have a heart of gold?

Yes. The deserts were perfect. We first tried their canolis, stuffed with a less-than-traditional chocolate filling. Everything about it was perfect, golden pasty, perfectly sugared, and a filling that made me believe in love again. I would not turn down a box of these delights.

Next, we tried their chocolate cupcake. The ganache was a bit sugary, however the cake itself held a wonderfully deep cocoa-flavor. It created a nice balance when consumed together. The nonpareils on top just made for a fun eating experience.

Finally, we tried their medium Whoopie pie. We were served something the size of a cheeseburger. The cake, similar to that in the cupcake, blended perfectly with the fresh whipped cream. The whipped cream, by itself, was a tad sweet. Combined with the cake, the Whoopie pie put all others to shame.

North End Treats has a full bakery and a deli with a brick oven pizzeria. They have a full website.

Rating: A

Sichuan Gourmet

2010-01-22T23:38:00.002-05:00

When one wants delicious Chinese food, often it can be hard to scratch the itch. Sometimes the food is too greasy, other times it is not very flavorful. The nice flavors often found in good Chinese food can often be difficult to locate.

Framingham hosts a quiet little Chinese restaurant off of route 9 named Sichuan Gourmet. It overlooks the crowded route, yet hosts delicious food from the Sichuan region. Translation; it's spicy!

This is a warning, because from the very beginning your taste buds will have to battle with the heat. They placed down at the beginning of the meal some nice ice water, oolong tea, and a small bowl of cured vegetables. The carrot pieces and broccoli stems looked tasty in their spicy oil. It was delicious, but dangerous. The Epicurean's throat was ripped apart from the intense heat. This sounds like a bad thing, but it wasn't.

The tradition continued with their Wonton soup, which held an influence of the spicy peppercorn. Wilted inside, leaves of spinach decorated the family-size bowl. My wife also ordered a bowl of their egg drop soup, something to which she proclaimed was one of the best servings she had ever experienced. The egg drop soup was not flavored with the spicy peppercorns, giving it a rich flavor.

The entree, chicken lo mein, was perfect. When we walked in we spotted several women manufacturing homemade egg noodles, so we decided we had to try them. It was well worth it. The lo mein (a Vietnamese dish, though this noddle entree tasty very Chinese) featured tender chicken and perfectly cooked julienned vegetables. Everything served tasted wonderful.

We only found out after we could have ordered the food not so spicy, but the heat did not detract from the flavor. Sichuan Gourmet has two locations, we visited the one in Framingham. They have a full website with all their information.

Rating: A-

Quebrada Baking Company

2010-01-22T23:22:00.002-05:00

The Quebrada Baking Company is situated on Route 16 n Wellesley. Located within a very crowded plaza, the bakery and cafe welcomes the participants with a warm atmosphere and a busy counter. The interior is nothing special, with the bakery cases oddly arranged without showing the full selection of products to those entering.

Me and my wife ordered a small snack to test their baking skills and how they handle the cafe aspect. We each had a mini-cupcake. My wife ordered a double chocolate cupcake (topped with a Hersey's kiss) and I ordered the cappuccino cupcake. The cupcakes each had a tasty topping; the chocolate a tasty ganache and the cappuccino a espresso-flavored butter cream. Each fit the rich chocolate cupcake base and offered a different and pleasant experience.

Unfortunately, the hot chocolate we ordered with the meal did not feature the same rich taste. It was watery and not very chocolaty, instead tasting like a cocoa-flavored steamed milk. It did not compliment the baked goods, instead ruining an otherwise delicious snack. It did not inspire me to try their coffee.

Quebrada is situated in historic Wellesley. They have a full website with all the bakery's information.

Rating: B

Caffe Dolce Vita

2010-01-12T22:15:00.002-05:00

Caffe Dolce Vita remains a mainstay in Federal Hill's De Pasquale plaza. The caffe, attached to the Hotel Dolce Vita. Recently, the caffe offers price fixed lunches and dinners. Me and my wife decided to try out the caffe one cold January morning.

My meal consisted of the fruit salad (part 1 of a 3 course meal), which was simple with melon, pineapple and an orange imperial. Not too bad, but rather plain. I then enjoyed the lunch-serving of their pasta primavera (longing for spring). It was quite delicious. They cooked the penne perfectly, expertly sauteed the vegetables and brought it together in a lovely butter and wine sauce. Even my wife, who normally hates pasta primavera, picked the penne up for delicious consumption. I then finished with a desert course, but more on that later.

My wife enjoyed the salad, a selection of greens, tomatoes, and thinly sliced onions tossed in a delicious balsamic vinaigrette. Much better than the fruit salad. She then enjoyed their 'Philly Cheese Steak'. The waiter served a fresh Italian roll packed with perfectly cooked rib eye and American cheese. She finished with the same desert I did, chocolate gelato.

Caffe Dolce Vita served a perfect gelato in a plastic martini glass. While it was served with a plain and generic whipped cream (other locations serve only fresh whipped cream), the gelato held a rich cocoa flavor that made fudsicles cry at their inadequacy.

Everything tasted wonderful, with the 'bad parts' still being delicious. Visit caffe Dolce Vita on Federal Hill if you want to try a delicious meal.

Rating: A

Athena's

2010-01-08T19:02:00.002-05:00

Nestled in downtown Cranston, Athena's stands out with the egg as part of the logo. Sometimes patrons are afraid of breakfast joints located in stripmalls. This should not be one of those times. When looking for a good breakfast, those places produce the best food. Athena's continued that tradition.

Farm fresh eggs, savory and crispy hashbrowns, and delicious bacon made the meal. Crispy Italian bread toast complimented the big three with a meal that was fit for a goddess. The food came out quick and everything was perfect. Me and my wife wanted to order a delicious looking fruit cup (spotted at another table), but our stomachs would not allow it. The best part? The bacon. I normally hate bacon, yet Athena's serves the best bacon I have ever tasted.

The interior was clean, though it looked a bit rough. The service was excellent with easy parking. Everything fit perfectly and created a memorable breakfast. We will return to try some other dishes, including a tasty looking pancake dish served with nutella spread and chopped, roasted hazel nuts. We also still want that fruit salad.

Rating: A+

5 Guys Burgers and Fries

2009-12-27T16:57:00.002-05:00

I was actually in Miami the first time I ever saw a sign for the 5-Guys Burgers and Fries franchise. The chain is nationwide, yet it is also critically acclaimed for fresh food and clean surroundings. The burger-joint started with an open kitchen and clean interior. 5 Guys does not skimp on this, featuring the cleanest bathroom I've ever seen in a fast food restaurant.

The menu remains simple; burgers, fries, and hot dogs. The portions are generous for a cheap price. Every location also offers free peanuts (because everything fried is done so in peanut oil).

The burgers are freshly cooked and made of high quality beef. The buns are so-so, but 5 Guys offers a generous amount of free toppings (except cheese :( ). They were nicely griddled, but I'm more accustomed to eating freshly grilled burgers. Still, the portion was nice and a regular burger (with 2 patties) easily satisfies.

5 Guys is famous for their freshly cooked french fries. Every order is served in a bag with the fries overflowing. They fresh idaho spuds have a clean taste because of the peanut oil. I haven't tried the optional 'cajun spice', but they could only make the meal tastier.

5 Guys and Fries produces a better bag of french fries than a burger, but the burger is still good for the price. There's definately worse food to eat, but a bag of fries are just good walking around food when trekking around the massive Patriot Place complex. I would prefer grilled burgers and perhaps cheaper cheese, but then I get so many other vegetables on my burger I suppose it does not matter.

Rating: B

Dave & Busters

2009-12-25T23:19:00.003-05:00

Arcades have died out in American culture. The surviving entertainment complexes have required an extra gimmick. Dave & Busters (named after the chain's owners) offer American food with an open bar and full arcade to pull in customers. Yes, the food is similar to that of the other big chains, yet the draw of playing skeeball or a racing game draw in the customers. The customers are not just children.

The interior resembles a bar from the early twentieth century. The entire complex is well planned with restrooms and easy access to food and drink. It would be easy to rate the entertainment portion (including karaoke, virtual golf, many pool tables, and yes many arcade and video games), but the food is what I was after.

They offer the same medium-fare found at other chains (you know the ones), but many of the meals include credits to play their video games. This is seductive, but how does the food they offer with this combination stand up?

Prior to the meal, 'Philly-cheese-steak' eggrolls arrived. They served a basic deep fried eggroll filled with tender shaved steak and a light cheese. A cheese-dipping sauce accompanied the appetizer with a light garnish of diced tomatoes and pickled banana peppers. The eggrolls were tender and flavorful; a nice opener.0

One such entree is their grilled salmon fillet with citrus rice and sauteed haricot vert. The fillet was a nice portion and perfectly cooked (something some ocean-side restaurants often mess up with grilling). The sides were decent, though they provided a nice contrast to the salmon's flavors.

Another entree featured a nice sirloin steak with a loaded mashed potato. This is a common meal and there was nothing exceptional about it. The steak was a nice cut (though Outback still wins for best chain-restaurant steaks) and was cooked to temperature. The potato was basic, providing a good carbohydrate boost for later playing.

Desert was unique with a fondue sampler. It was nice to receive one of these with actual melted chocolate and a small tea light to maintain a nice warmth. Alongside the selection were sliced strawberries and bananas, pound cake, small brownie chunks and rice crispy treats. Not as good as Melting Pot's fondue, but Dave & Busters produced a nice desert for a romantic meal.

Dave & Busters is a venue best saved for adventurous dates filled with fun and games. The food is good for what it is, something other restaurants without pinball can often fail at. It produces a good date venue capable of entertaining children or breaking the ice on a blind date.

Rating: B

Faial Restaurant and Lounge

2009-12-25T20:09:00.004-05:00

Rhode Island maintains a large Portuguese population. This population influences the Rhode Island culinary scene with rich seafood flavors and bold use of spices. Finding a good restaurant serving authentic Portuguese food can be a trip into wonderful flavors. Faial in Smithfield boasts authentic Portuguese flavors with an American influence. Their menu boasts a heavy influence of seafood and a healthy amount of 'Faial sauce' (a spicy and garlicky sauce they serve with almost everything on the menu).

The restaurant's interior was very nice. It boasted a classic American design with some 'under-water' themes spread throughout. The waiters wore crisp white and blacks and each table featured similar dressing. The restrooms were also clean, giving an inviting dining room and attached lounge.

The biggest fault to our meal was service. The waiter just seemed a tad antagonistic and did not give an air of professionalism that an establishment like Faial would convey. Long wait times also complicated things. The service hurt a meal that was otherwise nice.

I ordered the 'bief di casa' (beef of the house), which was a 14 ounce sirloin topped with the Faial sauce and served with their seafood rice (a mix of paella and rice pilaf) and Portuguese potatoes (fresh cut potato chips). The sirloin was well cooked and the flavors mixed well. My wife ordered a more American filet minion with mashed potatoes and glazed carrots. The beef was unfortunately overcooked. She ordered medium and it came out close to well done, a travesty. The sides were decent, but it could not make up for overcooked protein.

Faial produced a nice meal, but not worth the price (over 20 dollars an entree). The service also hurt the experience.

Rating: B -

Wild Fire

2009-12-15T15:59:00.004-05:00

In the western reaches of Mineral Spring Avenue in North Providence sits a gourmet Italian bistro. Wild Fire serves fresh wood-oven pizza, pastas, and they have a full bar. The restaurant celebrates several specials to entice quicker visits. Every Sunday they offer an Italian Chicken dinner. Every Monday, it's all-you-can-eat pasta. Every Tuesday all large Pizzas are half-off. The weekdays have happy-hour specials from 4pm to 6pm featuring a cheap menu.

Inside, Wild Fire features dark woods and impressive lighting. The dim surroundings do not betray uncleanliness. The interior possessed a pleasant atmosphere. A pleasant hostess greeted us and sat us at a lovely table. We were quickly served with excellent service and were presented a wonderful meal.

The best indicator of pizza are the rolls served before the meal. Wild Fire served wood-fire baked rolls with lovely garlic-infused olive oil alongside dried pepper flakes and freshly grated parmigiana regiano cheese. This in itself provided a wonderful start for an early afternoon pizza.

A wonderfully cooked pizza emerged from the kitchen. The waitress suggested a wonderful chianti to complient the pizza. The 'Genoa' featured fresh sauce and buffalo mozzerela cheese topped with a fresh basil chiffonade, freshly cut Genoa salami, and shredded asiago cheese. Its flavors complimented everything wonderfully producing a pizza that cannot easily be topped. Everyone worked perfectly. Wild Fire is the perfect proof of why pizza should be cooked above fire.

We enjoyed a wonderful meal. Me and my wife look forward to returning for a more intense meal. Wildfire has a full website complete with menus.

Rating: A

Enn Special Event!

2009-11-12T11:04:00.002-05:00

BLACK SUNDAY
November 29th 1pm-4pm

Open House at Enn, presenting a sampling of their food, wine, sake and beer menus. They ask that everyone please bring someone who hasn’t tried Enn.

Enn Japanese Restaurant and Sushi Bar is at 600 George Washington Hwy
Lincoln, RI 02865. Their phone number is (401) 333-0366, and their email is: sushi@ennri.com Enn's website for a full menu and other information.

The Burrito Company

2009-11-12T10:47:00.004-05:00

When it comes to good Mexican, there's either American Mexican or authentic Mexican. Both are good when done well, and the Burrito Company does it right.

I first encountered the restaurant from a booth at a local festival. I ordered a simple chicken burrito, and I was shocked by the portion. Big burritos are becoming popular, but nothing ruins things like an untasty meal. The burrito was good with a flavorful (albeit not too Mexican flavored) shredded chicken, though it suffered from too-watery lettuce and plain tomatoes instead of a flavorful pico de gallo. This could be forgiven since the burrito was prepared outdoors. I decided to give the company a second chance.

The second time was the charm. I stopped in and ordered the rice and bean burrito. I was again blessed with a large burrito and a nice side of rice and refried beans. Both sides were good, but the burrito was much better than what I had before. The large amount of vegetables put a normal salad to shame, and the beans were highly tasty and rich.

The restaurant's interior was very clean and stylish, including a large 'tree' crafted out of wire and white Christmas lights. Parking was a tad odd, since I had to park in the hospital parking lot across the street. It's hard to enjoy a meal when you're unsure if your car will be towed. This is a peril when eating in a city, however.

The Burrito company is located on Cass Street in Woonsocket, Rhode Island. Their website is: http://www.theburritoco.com/

Rating: B+

Teppanyaki Asian Cuisine

2009-09-28T22:32:00.002-04:00

Situated in the Franklin Shopping Center is a small Japanese restaurant (featuring Chinese cuisine also) called Teppanyaki Asian Cuisine. The true name for flat-iron cooking (hibachi means something else), the interior looked like many other Benihana clones. The interior was also filled with Polaroids of previous customers enjoying themselves, a nice touch but an indicator this would not be gourmet cooking.

Me and my wife ordered the Bento. Mine was wonderful; delicious clear onion soup, nice onion-ginger sauteed chicken, and a selection of avocado and cucumber maki. My wife was less satisfied with hers. For one, they gave her Nigri Sushi instead of Sashimi. Easily fixed, except the waitress and Sushiya vanished. She enjoyed her soup, but the gyoza she ordered with the soup were undercooked and floating in an odd clear liquid. The gyoza also reminded me heavily of frozen dumplings I have bought at Trader Joes. Hmmm.0

Not bad, but could use some interior improvements and more cooking. There was some potential, but they overcharged for boring Japanese food. The sushi and soup were great, just everything else needed more work. I would maybe eat here again, but only if I heard things improved.

Rating: C+

Luxe Burger Bar

2009-08-31T12:09:00.002-04:00

Luxe Burger Bar is a new Providence hot spot nestled on Memorial boulevard. The concept is an established American tradition, comfort food headlined by burgers, but the execution is nothing but professional. The interior is nice a modern, and the restaurant has a lovely outside seating.

Luxe serves various appetizers, hot dogs, a macaroni and cheese selection, and of course; Hamburgers. Hamburgers are the restaurants namesake and they celebrate them with a custom blend of Hereford cuts. The combination is wonderful and is perfectly seasoned and flavored. For anyone who has had Hereford beef, you'll taste the steak. To those who haven't had Hereford beef? GO GET SOME!

You build your burger using a pre-printed pad with the ingredients listed. Sure, they have some of their own custom selections, but making your own is so much better. The taste is marvelous. I ordered a Gold-label beef burger (their Hereford blend) on a wheat bun with Havarti cheese, baby spinach, caramelized onions, salsa, and guacamole. The combination was delicious! My wife ordered a plain Gold-label burger with American cheese on a sesame seed bun, though she ordered hers medium-well in opposition to my medium-rare. Her burger had a wonderful char that accented the cheese nicely. Also, with every burger comes a side of fries. I chose sweet potato while my wife picked Idaho potato. They were both delicious and we shared them with equal joy.

We ordered the cupcake duo for desert, and were surprised to have a rather good pastry. The duo consisted of a devils-food cake topped with an dulce-de-leche frosting, though it was more of a chocolate one. The other was a red velvet with cream cheese frosting. Both were decent and helped to close a wonderful dinner.

One downside is the addition of a 'Kobe Beef Burger', a trendy addition to many menus, but the idea of grinding the perfectly marbled steak created in the 'Kobe' style seems like a sin. Also, many restaurants and markets sell 'Kobe Hamburger' that is nothing more than regular hamburger with more fat.

Luxe has a wonderful website with plenty of information and a full menu. More information can be found at: http://www.luxeburgerbar.com/

Rating: A

Trattoria Romana Express

2009-07-24T07:19:00.004-04:00

Settled across the street from the Lincoln mall sits the Trattoria Romana. This is not a review of the main restaurant, but the 'express' cafe next door. These have become popular with restaurants. They offer the same quality of food offered cheaper and quicker.

Me and my wife decided to eat here. We sat down at the small tables adjacent to the large deli case. This case was filled with pastries, Italian foods, and deli meats. The walls were covered with jars and bottles of various foods, giving the atmosphere of a true deli, even though this was more of a quick-eat cafe. They offer everything from a simple coffee to gourmet pastries and breakfast sandwiches.

The plate we ordered was nice meal. We ordered a simple cheese pizza for the meal. It was delicious, but lacking. The crust was perfect. The sauce, amazing. Our only problem was the cheese. It tasted more like microwave oven pizza cheese rather than real mozzarella. We looked at the menu again, and while the pepperoni offer 'authentic buffalo mozzarella', the cheese only listed 'shredded mozzarella cheese'. The cheeses tasted fine, but then they didn't taste good enough. I would have prefered the goey and stringy authentic mozzarella to a bagged cheese which left the pizza a little greasy. Next time we go, we're definately ordering a pepperoni pizza sans the little disks.

Trattoria Romana Express is located accross the street from the Lincoln RI. There is the main restaurant, but this reviewed the cafe. Both cater and offer a wide selection of food. http://www.trattoriaexpress.com/

Rating: B

Ice Cream Machine

2009-07-21T07:06:00.003-04:00

Ice cream during summertime epitomizes comfort. The design and production of perfect ice cream is a difficult thing. We live in a society that produces Vanillin faux-vanilla Ice Cream smothered in cheap chocolate syrup. When you want a decent ice cream at home, you usually have to shell out more than it's worth for a pint. It never really fits summertime, enjoying the weather and beautiful nature of sunny New England.

The Ice Cream Machine, across from Diamond Hill Park, feels like it sits out of time. It could easily be there now during the iPod age as it was back in the 1970s. It's an outdoor stand with nice wooden picnic tables scattered throughout the property. It looks like every other ice cream stand seen on the various routes and roads throughout New England. To assume that, you should really stop at this one to find out it's a wrong assumption.

First, be prepared for a line wait, this occurs even though there are 4 lines. People know of this stand's quality and desire it so much, they are willing to wait; a good sign. This is complimented by the hand-written signs. Plain and amateurish? Nah, they put their energies else where. The ice cream flavor board is covered in over thirty falvors and varieties. Unfortunately I haven't tasted every flavor and variety, something I plan to fix within a couple of years.

Order whatever, especially since you can get free samples. My personal favorites are the Cinnamon (it tastes like cinnamon roll filling, delicious), peanut butter (so accurate you'd swear it should stick to the roof of your mouth), and the dulce de leche. My wife swears by their brownie batter, she hasn't ordered another flavor (though she loves to snag some bites from mine). They also sell cookies and brownies to enjoy with the treats, which are fresh baked and delicious.

One thing we have to try is their 'Diamond Hill Sundae', which for over 11 dollars should be an epic eat. Prices are reasonable, expensive than other stands but you do pay for quality. Two small cones (small is their label, you won't be left wanting) comes out to 8 dollars with tax. They offer either cones or bowls for the basic level, and produce some of the largest sundaes I've ever seen topped with a mountain of whipped cream. Enjoy a personal dish or share some, this stand will leave you wanting more.

The Ice Cream Machine has a wonderful website http://icecreampie.com/. Please remember they only take cash, and tip your server!

Rating: A

Chipotle Mexican Grill

2009-06-30T16:33:00.004-04:00

Mexican fast food has a stigma in modern society. Many legends persist involving mystery meats to foodbourne illness to deter people from enjoying a quick taco. The modern fast food movement contains a restaurant to dispel all these myths and produce a high quality and delicious Mexican meal. That restaurant? Chipotle.

Inside, you are confronted with a modern White Castle layout; stainless-steel and an wide open kitchen. The menu is simple; a style (burrito, taco, soft taco, or rice bowl), a protein (chicken, beef, pork, or vegetarian), and then a topping bar including pico de gallo, authentic Mexican sour cream, and guacamole. Another feature that sets this restaurant apart from other chain Mexican restaurants, beer and margaritas. They also boast a large collection of authentic Tabasco sauce at the tables.

The food just tastes amazing, though be warned it is spicy. This is to be expected for a restaurant named after a smoked jalapeno. The flavors are all there. Their rice is cooked with cilantro and lime. Everything melds together to form a filling and relatively cheap Mexican meal.

Rating: B

Pastiche Cafe and Bakery

2009-06-17T10:20:00.003-04:00

Consistently rated the top eatery in the Providence area, Pastiche retains that reputation through quality. Its unassuming location off Atwells hidden by the best parking area makes it easy to miss, but you shouldn't. Not now, not ever.

The dining room is a small and intimate one, but the service is exceptional. Me and my wife sat down and wanted a snack, which we soon discovered was impossible. We first ordered coffe, her a Latte Macchiato and I a cafe Americano. Both were wonderfully rich and perfectly prepared (too many people just mess up the finer coffees). The sizes were great compared to the price, especially considering other places would triple charge for a smaller portion.

We then ordered our 'snack', choosing summery dishes. I ordered a raspberry blueberry tart. When it came out, it looked like a great slice of blue berry pie topped with a single raspberry. I was concerned, until I saw the brilliant red swath of raspberry coolie. The tart shell was the best I've ever tasted, and the blueberrys sat atop a perfect custard, and I don't even like custard that much! The true star was the fruit, the blueberries were perfect, sweet and tart, plump and juicy. All together, it made me enjoy the summer.

My wife ordered a lemon velvet cake. What came out looked like a disk of sunshine next to a cloud of real whipped cream. We've been to very high-end bakeries and been served cool whip, so this was a very welcome surpise. On top of the zen-balance of lemon and cake was a small glaze, which just accentuated the lemon flavor. We ended up taking some of the raspberry coolie from mine and putting it ontop of the cake, something the waitress commented was a good idea. It totally was. After both offerings, we were too stuffed to try something else on the hill and retreated happy and full.

There was nothing wrong with anything at Pastiche. Both desserts were perfect. The coffees were perfect. The service was perfect. Please, visit this gem to experience true desserts. Pastiche has a website with all their information. http://www.pastichefinedesserts.com/pastiche/

Rating: A+

Beef Barn

2009-06-15T17:31:00.002-04:00

The Beef Barn is a landmark to Northern New England Cuisine. This does not mean that it is necessarily good. For a quick bite to eat, it seemed like a good idea. Me and my wife ordered the sandwiches and immediately the dinning room felt dirty. We sat and noticed open wells of condiments. Not very sanitary.

Our food arrived, and it was nothing special. The roast beef was overcooked. The chew was tough also, and the stringiness left that horrid feeling inbetween the teeth. Because of this, the meal just never came together. The food was cheap, and others seemed to like their meals, but we did not.

http://www.thebeefbarn.com/

Rating: C-

Thai Garden

2009-06-15T17:19:00.003-04:00

Good Thai cuisine is something rare outside of South East Asia. I first heard of Thai Garden from my brother. He told me that Thai Garden served fresh, delicious food that was both high quality and affordable. Me and my wife ventured to the small location hidden away across the street from the famous Chan's Chinese. At first glance, it looks like a hole in the wall that would serve mass-produced Chinese food.

First impressions are sometimes wrong. Mine was. We stepped into a very quaint dinning room, where the husband is the host/waiter and the wife is the chef. We ordered Chicken Satay, Chicken Rice, and an order of White Curry and a side of sticky rice. The meal was amazing. First, the Chicken Satay was as good as I've had it, served along with a wonderful peanut-cucumber sauce. My wife ordered the Chicken Fried Rice, which in itself sounds ordinary. The flavors were perfect and the mix of fresh vegetables, nice tender chicken, and fluffy white rice just accentuated the overall taste of the dish. My White Curry featured a rich coconut sauce served with chicken (we were in a Chicken mood), and contained a nice mix of fresh vegetables, pineapple, and peanuts. We ordered a side of sticky rice because we are suckers for it, and it was perfectly executed.

Thai Garden looks unimposing, but it's genuinely a delicious place to eat on the cheap. I hope these immigrants realize the American dream and secure a larger establishment to feature these wonderful recipes. Thai Garden is located on 280 Main Street in Woonsocket, Rhode Island.

Rating: A

Cuban Revolution Restaurant and Bar (West Side)

2009-06-08T23:32:00.005-04:00

A former resident of Miami, Providence's offering of Spanish-Carribean food intrigued me and my wife. She is Puerto Rican and a very picky eater. The lure of the original location trumped the ease of parking offered in Providence's West Side. The restaurant itself is in a former textile factory. Fitting, giving the communist theme of the workers rising.

We each ordered from the Tapas menu, though it seemed more of just an ala carte menu (tapas sounds more ethnic?). I ordered the tostones (double fried plantains, squished between frying) with a garlic sauce and the ropa vieja (shredded beef in a garlic and tomato sauce). My wife ordered the quesadilla (a Mexican-American dish? again, sounds ethnic) and the rice and black beans. The iced tea I ordered with the meal tasted off, but I honestly wanted birch beer that was on the menu yet they did not serve anymore.

The plantanos were delicious, as good as I have tasted from Cuban and Puerto Rican kitchens. They were dusted with adobo seasoning, a salt-pepper-garlic-oregano mix common in carribean cooking. The garlic glob was unappetizing and it looked visually like something you'd rather not see near food. The ropa vieja stole the meal with both me and my wife devouring both the perfectly cooked and seasoned meat and the succulent broth. The dish was served stew-style with some slices of Cuban bread. My wife is a cuban bread snob, yet she loved the freshness and it was also dusted with some adobo.

Her Quesadilla was quite delicious, despite looking like it was filled with cheddar cheese. The unknown cheese inside was actually tasty and reminded me more of macaroni and cheese. Thankfully, the tortilla was perfectly griddled with that nice crispy outside. The rice and beans showed some amateur cooking. The rice was fine (if it wasn't, I'd have burnt the establishment down since miscooked rice is a cardinal sin), but the beans had several problems. First and the worst was they weren't properly soaked, so they were a tad hard. This created a texture problem that conflicts with traditional dishes of rice and beans. Secondly, the seasoning just tasted... well off. It missed something we could not put our fingers on. Finally, they weren't saucey! What little jus from the beans just sucked up into the rice. Normally, the beans possess a thick sauce that the rice has difficulty sucking up. It wasn't a total loss, since the dish also came with some delicious Cuban bread.

Despite a few misteps, Cuban Revolution reminded me of Miami. The restuarant itself reminded me of the openair clubs common on calle ocho and the food was really good. We both want to return to try their famous sandwiches. The ropa vieja is just perfect and better than most I've had (aside from my mother-in-law's, who makes a flawless dish).

Cuban Revolution West Side in located on Valley Street in Providence. The parking lot is across the street, but don't worry. There are plenty of signs posted so you cannot miss it. They also have a website; http://www.thecubanrevolution.com/

Rating: B+

Kay's Restaurant (Woonsocket)

2009-06-07T10:51:00.003-04:00

Hidden deep within Woonsocket is an unassuming bar off Mendon road. Across the street is a large vacant lot, and they fill it. Kay's Restaurant is basically a bar with a dining room that serves simple sandwiches and a plate of nachos and cheese. Why bother with this small pub? Because of the Steak Sandwiches. If they're not world famous, they should be.

The menu is the first indicator that this place isn't a normal restaurant. You sit in nicely decorated settings that call more to an English tearoom or an upscale steakhouse rather than a simple sandwich shop. You sit and the waitress hands you... a napkin? That's right, simplicity is zen, right? Kay's nails it. They over standard sandwich meats; tuna, turkey, ham, etc. You want the steak. It's tender and perfectly cooked and compliments the buttery bun they serve it on. You then can choose toppings to go on top, ranging from lettuce and tomato to sauteed mushrooms and onions. Every sandwich is served with potato chips, pickles, and a pepperoncini. A simple sandwich with a perfect taste.

The chips and salsa/cheese are a generic offering, and that's basically it for the menu. Perhaps some more variety could help? Still, the steak sandwiches are perfect. If you want a perfect steak sandwich, well I am repeating it for a reason.

Kay's is located on 1013 Cass Ave in Woonsocket, RI, their phone number is (401) 762-9675. It is moderately priced, with everything costing about 10 dollars a person.

Rating: B+

Asia Grille

2009-06-04T10:42:00.003-04:00

Amid a sea of cheap Chinese advertised with tri-fold mailers shines a silver coin. Lincoln's Asia Grille maintains its reputation as best Asian food in Blackstone Valley. Asian can be a bit of a misnomer, since Asia Grille serves mainly American Chinese food, but the food is so delicious no one seems to care. The only really negative to this resturaunt is their name claiming to serve Asian food, despite a lack of overall pan-Asian cuisine (which could include Turkish, Japanese, Indian, Thai, and even Russian food).

Easily excused with a bowl of their delicious Chicken Won-ton soup. So cheap yet so high quality you'll want to eat it daily. Wonderfully tender wontons float like koi in a delicious golden chicken broth. A slice of cured pork and chicken breast float with the dumplings, and it's finished with a leaf of lettuce, wilted by the heat. If you're feeling hungry, order the larger size with noodles for an extra treat.

The entrees are mainly American Chinese favorites, like Chop Suey, Egg Foo Young, assorted flavored chicken dishes, and Lo Mein (a vietnamese entry, the Asian extension?). I've yet to have a bad meal, so I can't really complain about anything. Maybe their Egg Rolls aren't the best, but I tend to not like fried foods. Their Steak and Chicken Teriyaki are just amazing and make a much better (and healthier) appetizer.

Service is always wonderful, with the staff being both knowledgable and helpful when managing through the massive menu. The bar was a tad small for a restaurant that size that also boasts kareoke, but then just give me a bowl of chicken wonton and I will forgive anything.

Asia Grille is located at the Lincoln Mall plaza next to the Mall itself.

http://www.asiagrille.com

Rating: A-

Wright's Dairy Farm

2009-06-02T07:50:00.003-04:00

A true gem is hidden on Woonsocket Hill Road in North Smithfield, Rhode Island. Wright's Dairy Farm peaks out down a winding country road. Pulling in, you see a sign stating "BAKERY IN BACK" followed by a small parking lot. The smell of farm in unique and sometimes quite putrid, though just quickly run inside the bakery away from the Mike Rowe 'Dirty Jobs' love fest, and you enter a confectionery paradise.

First thing, the milk coolers stretch throughout the left wall containing hundreds of gallons of milk of all varieties. Why have all this milk? The massive bakery counter holding assorted sweet and savory pastries, with them all being very affordable. The true star is the fresh whipped cream that is just light years beyond anything available in the grocer's cooler. Seasonal items like hot cross buns for lent and Christmas cookies allow you to celebrate seasons the right way. Other products like the assorted fruit squares (my favorite is the raspberry) and cakes just blow the competition away. The savory selections are decent, but the sweets overshadow them.

One thing the farm is missing is a place to sit and enjoy, perhaps featuring a small cafe. This would make the farm's bakery a perfect spot, since having the drive-home wait before eating such things is one of the worst forms of torture. Perhaps the best product are the small cup-sized milk jugs filled with regular, chocolate, or coffee milk. They're so fresh, you can taste buttery notes in the milk.

Wright's Dairy Farm is located on Woonsocket Hill Road in North Smithfield, Rhode Island. They milk the cows daily and the milk is as fresh as hygienically possible.

http://www.wrightsdairyfarm.com/

Rating: B+

Brigido's Market (North Smithfield)

2009-05-29T23:46:00.003-04:00

For another Market review, I head to scenic North Smithfield to visit Brigido's Supermarket located in the North Smithfield Plaza. The parkinglot was filled with smart-looking pinegreen shopping carts, looking different from the generic chrome or the sometimes ugly plastic carts. Inside I was welcomed to a wonderful collection of fruits and vegetables. Despite being a smaller than average marketplace, they had a wonderful collection of citrus and berries, and a plentiful selection of herbs.

This market also had several stations of free samples, a great plus in anyone's book. The first was in the fruits and vegetable section, featuring a platter of chips and salsa. A tad generic, but it was free and good so I won't complain. The next set up was near the prepared dinners and fish section was a nice salmon pate with wheat thins. A little better, though the crackers did not match the spread. Finally, the small deli counter (which featured delicious Boar's Head meats) had a nice platter of cubed turkey breast.

Brigido's was otherwise normal, featuring specials and generic IGA products common in local markets. The shopping lanes were quaint though the conveyors were short. They did feature a nice selection of organic and green products, though their coffee section was rather deficient.

Brigido's Market is located in North Smithfield, Rhode Island off Victory Highway (route 102). They have a website and other locations. Not neccessarily worth driving to if you're far away, but you'll be pleased with it if you're there.

http://www.brigidos.com/

Rating: B

Caserta Pizzeria

2009-05-29T10:15:00.004-04:00

If you want Pizza, go to Federal Hill and seek out Acorn Street, and go to Caserta Pizzeria. The sauce is amazing, their dough is perfectly cooked, and the toppings are a wonderful compliment and don't overpower the other ingredients. Too many places either put too much cheese or sauce, or it's just a delivery vehicle for 10 pounds of meat. Caserta Pizza focuses on the zen of Pizza, balancing everything so it tastes like a pizza should.

The restaurant is also known for their Wimpy Skimpy, a spinach pie stuffed with canned spinach, pepperoni, olives, and cheese. Why canned spinach over fresh baby spinach? It just tastes better and honestly sometimes you need a little canned spinach in a world filled with baby greens. The dough on the Wimpy Skimpy seems different than the other pizza dough, it comes out with a more french consistency, being airy and buttery.

The exterior and interior may turn some connoisseurs off, but no authentic brick-oven pizza joint can ever replicate the texture and taste that Caserta Pizzeria delivers. It's located off Atwells Avenue on Federal Hill in Providence, Rhode Island. They only take cash but have an ATM on site.

http://casertapizza.com/

Rating: A+

Twin Oaks Restaurant

2009-05-28T11:15:00.003-04:00

Hidden away in Cranston, Rhode Island is a true culinary gem. When you approach the parking lot you can appreciate the food you're about to eat by the sheer volume of cars. Inside you're confronted with an ordinary looking lobby, but don't be fooled. What awaits is perhaps the best food in Rhode Island.

It takes a truly good recipe to make Meat Loaf desirable, and Twin Oaks does it. There is a reason they sell out early on the special days they serve it (Tuesdays and Saturdays, mark a calender). If you want thanksgiving, go with their full turkey dinner, you'll want to undo your pants and watch some football afterwards. Their steaks are perfect and the pasta dishes are to die for.

There's really nothing bad about Twin Oaks, except maybe the wait. They have over 4 dinning rooms yet still they fill up to an hour+ wait. Here's a secret, find a spot at the bar and order there. Same food, easier seating. If you do manage to get a seat, ask for a waterfront view for a breathtaking meal.

http://www.twinoaksrest.com/

Rating: A

Haruki Japanese Restuarant

2009-05-26T20:43:00.003-04:00

Haruki is a top-rated Rhode Island Restaurant serving Japanese cuisine. It has several locations and constantly wins awards. I've already reviewed and rated what I consider prime Japanese cuisine in Rhode Island, Enn Sushi and Japanese Restaurant. Please refer to this link for any unknown Japanese terms, which I have italicized. With every Ying, there must be a Yang. That Yang was Haruki.

First, the restaurant itself is subpar. The interior looks like it could be any cuisine. It just felt dirty and worn. Now this could be forgiven had the food and service been exceptional. I have had excellent food in places that are 'dives', but Haruki is an all around dive.

The service was abysmal. Me and my wife waited too long for drinks, and the appetizer which we ordered with the drink came 13 minutes after the drinks (20 minutes in total). I then was never offered a refill, instead having to ask for it despite my glass sitting empty well after our meal had arrived.

The food left much to be desired. We ordered Gyoza, which were floating in soy sauce. This is bad for a panfried dish, especially in a salty liquid that just leeched into the meal. It transformed the dumplings into salty and soggy messes. Then we shared a bowl of Udon, which tasted like mass-produced noodles in a broth which should not have been served. Our main dish followed, and was small and somewhat unappetizing. The sushi and sashimi served with the main course were decent, but the rest of the dish was too small and tasted like something served at Applebees.

We then paid much more than it was worth, and left still hungry. Japanese food is expensive, but there are much better options that offer better food for much less. And service should only be mentioned if it is poor, because that can affect a meal much more than the cooking.

We visited the primary location in Cranston, though there are different locations throughout Rhode Island. They also have a website, except upon posting this Google has warned me that the website could harm my computer. I'm going to post it anyways in case the malware ever is removed. It's nice to see the website perfectly tell you what the restaurant is like.

www.harukisushi.com

Rating: D

Enn Sushi and Japanese Cuisine

2009-05-26T20:12:00.004-04:00

Note: I will use some Japanese terms, which will be highlighted in italics and accompanied by translations in parenthesis.

Rhode Island is known for its Seafood, Italian and Portuguese cuisines. Japanese, however, often escapes the grander culinary reputation. Admiral Perry came from Newport, and he opened relations between the United States and Japan. Rhode Island also shares the intensity of seasons celebrated in Japanese culture. Yet, to find a good piece of sashimi (thinly sliced raw fish) or some tender gyoza (dumplings), you had to venture to either Boston or New York City.

Enn has filled the void. Upon seeing the restaurant offering an 'open soon' sign west of Lincoln Mall, it piqued me and my wife's tastes for authentic Japanese food. We had bad experiences with some of the other local establishments, with them either being too theatrical and American, or simply just not good. Enn offered rebirth as it opened in Spring.

Inside, Enn presents Japanese simiplicity and elegance. The restaurant was clean and wonderfully colored, offering a beautiful view of Lincoln's rolling hills and dense forests. A small lounge slightly seperated from the main dining room and sushi bar holds a quiet elegance and a nice television set. I must catch a Patriots game there while enjoying a sampling of sushi.

Our first meal consisted of gyoza, sashimi, and sushi (raw fish served upon or rolled with rice). Our sampling of appetizers revealed a potent kitchen capable of producing high-quality Japanese food for a modest price. The gyoza were perfectly cooked, stuffed with meat and vegetables. The dumplings had a wonderful crust on one side and a wonderfully tender other side. They served a small sampling of spices and a small bowl of dipping sauce that wonderfully complimented the other flavors. Next, I received a modest sampling of nigiri sushi while my wife sampled their skill in producing sashimi. Both dishes featured fish served at the perfect temperature, and each piece was tender and delicious.

Our next meal involved us ordering lunch, which we ordered gyoza, sushi, and sashimi again. They maintained the quality and surpised us with offering the fish with a bento-style Japanese lunch box and a bowl of Udon noodles. Udon are thick wheat noodles served in a savory broth. The bowl and dish were works of art that had a wonderful flavor. We were served a second soup dish because we ordered the lunch, and what came out of the condition surprised us both. Neither me nor my wife ever enjoyed Miso soup, until we tried Enn's. The delicate umami (savory flavor) mixed in a perfectly seasoned broth. The lunch was then brought out, and to our surprise, contained special appetizers. This is common and they change daily, bringing variety to the meals. The salad served was rather normal and served with the traditional ginger dressing, but the understated gem of the lunch was a small offering of Japanese relish, different from the stuff Americans put on their hot dogs.

At the end of the meal, the waitress told us the chef was perfecting ice cream flavors including; green tea, azuki (sweet red bean), and ginger. We've since had the green tea, and despite it being served with a dollop of too-sweet cool whip, the ice cream was perfectly chilled and wonderfully flavored to balance the sweetness of ice cream with the bitterness of green tea. They also serve a unique fried vanilla ice cream 'breaded' with granola and flavored with a sweet plum sauce.

Japanese food may be scary to someone who has never encountered it, but trust me in that this is where you want to try it. I've spent alot more for a lower quality meal, though Enn is moderately priced. Art is never cheap. Enn is located on George Washington Highway in Lincoln, Rhode Island. They have a website with a full menu, though specials are best inquired about either by phone or in person.

http://www.ennri.com/

Rating: A

Dave's Marketplace (Cumberland)

2009-05-26T19:56:00.002-04:00

Rhode Island offers a plethora of Supermarkets and Discount Warehouse clubs. When I heard of a locally-owned retailer offering top quality food, me and the wife agreed that we needed to explore this potential hidden gem. We headed off to the market to explore.

Unfortunately, Dave could not live up to our the great expectations. A Marketplace implies a great selection, something I did not see. Other markets offer rare fruits and vegetables, and Dave's only offered common selections. What was worse, the price for the common fruits and vegetables exceeded what I originally considered pricey. I did find some interesting Jams made by Massachusetts Trappist monks, but there was not a wide selection of local ingredients and locally produced goods.

Dave's offered free coffee, something I did enjoy. It was perfectly brewed and had a wonderful flavor. Free coffee, though, does not excuse grossly overpriced products.

Now my experience is only limited to the Cumberland location, so please don't hold the entire franchise to my review. I do not know if all locations suffer from what I consider faults, but I doubt that the store in North Kingston or Warwick differ that much. I might venture to Dave's again, but there was nothing there to make me want to go. There were no rare products not available anywhere else nor were the prices worth the extra drive. Aside from these nitpicks, the place was clean and all of the food looked wonderful.

http://www.davesmarketplace.com/

Rating: C

Larry Joe's New England Fire Pit

2009-05-26T19:22:00.005-04:00

A first review says much about a person, like a first impression. What is reviewed and when says what the person's behavior and tastes are. My first review covers not a five-star brasserie or a chic sushi bar with an award winning sushi-ya.

Summer in New England can be harsh. Memorial Day has passed, so popular opinion dictates that this is officially summer. I had just bought a air conditioner and was on my way home, and I spotted a hot dog truck. This is not the New York-style cart with a seedy gentlemen roasting a row of mystery meat sausages. The smell hit me first, even in my car; roasted hickory logs and the sweet smell of beef. Then I noticed two men devouring the hot dogs on those plastic patio chairs that everyone seems to have. A tad hungry, I decided to stop to see what it was.

What I encountered has put Oscar Meyer to shame. The chef, a former Navy Engineer, stood behind a large propane grill mounted in the back of his truck. Where did the hickory smell come from? He told me, it was a combination grill that used propane to regulate the heat (Hank Hill would be proud) and allowed for wood to be added for extra flavor. I ordered the Big Dog, an apt label. He pulled a half-pound all-beef meat log out and began to smoke it over the roasting wood. He added the bun to the flames and began to talk about what he was doing. Once cooked, he split the dog down the middle and offered his selection of toppings. He had Pico de Gallo (Salsa for the gringos), all-meat chili, sweet and hot barbecue sauce, and the New England classics of Mustard and Onions. I picked mustard, onions, and salsa. I paid my $6.75, and walked off to enjoy.

Definitely a good decision. The smell was wonderful and the taste did not disappoint. I devoured the sausage much like the others outside the truck did while mine grilled. I never expected to find such a treat in Bellingham, but pleasant surprises are one of life's great joys. The one problem I did have was the mess, but the Hot Dogs are not a nice meal to be eaten with linen napkins and silverware. The best part was the smell in my car after I finished eating to drive home, a much better fragrance than 'New Car' or 'Ocean Breeze'.

Larry Joe's New England Fire Pit is located on Route 126 in Bellingham, across from the Outback Steakhouse/Home Depot Plaza. It's a big white truck in the parking lot of deli/liquor store. The Chef serves only hot dogs and cans of soda, but the toppings make each experience unique.

Look up the 'Fanatic fans of Larry Joe's New England Fire Pit' group on Facebook if you enjoyed the meal.

Rating: A-

Welcome!

2009-05-26T18:27:00.000-04:00

Hello and welcome to Rhode Island Epicurean. I am the RI Epicurean and I will be your guide to food in the greater southern New England Area (and parts of South Florida that I visit). I am gourmet and conscientious eater. We should all eat good food (but maybe not overeat).

My reviews are based upon my own taste and my own experiences at a particular establishment. Whether this is a restaurant, snack stand, or even a supermarket, I will rate everything on the academic scale (A is the best, F is just horrible and should never be approached). Feel free to comment and challenge my reviews!

Life is too short to eat bad food.