Posts Tagged ‘Rhode Island’

I was having dinner the other night at The Boat House restaurant in Tiverton, RI, with my buddy, Lee, who lives in Maine half the year, and we started talking about what makes the perfect lobster roll.

Often, when you go to a restaurant and order one, they’ll first ask if you want it cold with mayonnaise or warm with butter. (A warm lobster roll with melted butter, we were told by our bartender, Cayce, is called “Connecticut style.”) The three of us discussed the mayonnaise-to-lobster ratio, and other significant factors. The final conclusion was that everyone likes their lobster roll a little differently.

It’s certainly easy to go to a clam shack or seafood restaurant to get one, but nothing beats making one yourself.

 

The lobster roll at The Back Eddy in Westport, Massachusetts. Delicious and fresh. But it breaks one of my cardinal rules about lobster rolls. (Go to the bottom of the page.)

 

When I make my own lobster rolls, freshness is key. I always start with live lobsters. I get them from my lobster man buddy, Gary, just down the street at his dock in Tiverton, RI. Gary’s brother runs the Sakonnet Lobster Company on Sakonnet Point in Little Compton, RI.

 

A view of the Sakonnet River from the back of Gary's lobster boat, the Edna Mae

A view of the Sakonnet River from the back of Gary’s lobster boat, the Edna Mae

 

Once you’ve bought your live lobster, the next step is to cook it right. Some people steam and some people boil. I’ve always been a boiler myself. I fill a large pot half-way with water and add sea salt. I bring it to a rolling boil before the lobsters go in. And then I do the math…

I boil my lobsters for 10 minutes for the first pound. I add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2-pound lobster should boil for 11 1/2 minutes. And if I’m boiling more than one lobster, the same rule applies: 3 2-lb. lobsters = 6 pounds. So 10 minutes for the first pound, plus 3 minutes x 5 for each extra pound (that’s 15) for a total of 25 minutes. (These times are for hard shell lobsters. I reduce the boiling time by 3 minutes if I’m cooking soft-shell lobsters.)

Remember, you’re going by total weight of all the lobsters, because the more you have, the longer it takes the water to return to the boil once you put them in.

 

Lobster catch LTL

 

A larger lobster is not always better. My uncle used to buy the largest lobster he could find, and it was impressive when he placed at the center of the dinner table. But the meat was like rubber. And personally, I felt bad for the old lobster that made it that far in life. His last days should’ve been in the ocean, not on a plate.

My maximum lobster size is 2 lbs. But at 1 1/2 pounds, you have the perfect ratio of meat-to-shell…with lots of delicious meat that is still sweet and tender. It’s perfect.

After the lobsters have been removed from the pot and have cooled for a few minutes, I get to work: cracking the claws and tail and removing every bit of beautiful meat I can find. Lobster lovers will tell you that the legs have some meat in them and that the tomalley (the green liver and pancreas) and roe (eggs) are delicacies not to be missed. For the purpose of making lobster salad, I don’t use these parts. But I do save the tomalley and roe for a separate treat…and I save all the legs and cleaned empty shells for lobster stock.

Cleaning lobster legs is easy: simply remove all the legs from the body and place them flat on a cutting board. Grab a rolling pin, and one at a time, roll the pin over the lobster legs, starting at the claw end and working your way up. Like a tube of toothpaste, the meat will squeeze right out of the leg!

 

Lobster roll LTL

 

Now for the important stuff. What goes in a lobster roll, and more importantly, what doesn’t… I have very strong opinions in this matter.

First, there should NEVER be anything green in a lobster roll! No celery, no pickle, and it certainly shouldn’t be sitting on a bed of lettuce! Nothing should be crunchy in a lobster roll! The magic is in the texture of the perfectly cooked lobster meat. Don’t mess with it!

NO paprika or Old Bay seasoning!

A pinch of celery salt? Yes!

Mayonnaise? Only Hellman’s!

White pepper, not black, and just a touch.

Salt? A pinch of Fleur de Sel.

And the secret weapon to bring out all the flavors: the tiniest squeeze of fresh lemon juice…not enough to give it lemon flavor…just to brighten the taste.

As for the roll, you can’t go wrong with Martin’s potato long rolls: soft and squishy straight out of the bag, or to take a page from the Connecticut-style lobster roll lovers: lightly grill the rolls and brush them with a little melted butter!

 

It’s #NationalFrenchFryDay so what better way to celebrate than to talk about the Parmesan truffle fries we recently had at The Capital Grille?

 

The best.

 

My daughter and I have been going to The Capital Grille in Providence, RI, every few months for what we call a “fodder-dodder dinner” for several years now. It’s a great opportunity for us to chat, have a few laughs, and enjoy a great meal.

But with the pandemic, a lot has changed…

No valet parking. (It’s one of the great deals in Providence because it’s always free at The Capital Grille.) It meant we had to drive around the corner to a parking lot. No big deal…there were spaces reserved for Capital Grille customers.

Here in Rhode Island, indoor dining is a somewhat recent event. And even though the state says it’s OK, and even though I really want to support my local restaurants, I still hesitate dining indoors everywhere. But certain restaurants, like The Capital Grille, I know will do things right.

Wearing masks. Social distancing. Extra diligence with cleanliness, although this place has always been spotless. And hey, what a surprise, not a single customer complaining about the extra measures taken for everyone’s safety. No one’s “rights” were threatened.

All the employees wore masks, and we took ours off only once we got seated at our “usual” table. (We sit in the bar area at one of the small high-top tables. The bar seats were all removed, and the few tables that were left in the bar area were spread far apart.) If we needed to use the restrooms, the masks went back on while walking through the restaurant.

The menu was limited. The bar menu, my personal favorite, was gone. Some of the small bar plates were listed under appetizers, but a few items, like the tenderloin sliders, lamb lollipops, and most significantly, the burgers, were not.

Since my daughter always ordered a wedge salad, and a cheeseburger with bacon and Parmesan truffle fries, she was a bit bummed that no burgers were on the menu. But it only took her a second to decide that a filet mignon was a good choice, and it came out a perfect medium-rare, and was devoured in minutes.

Although I very often order seafood at the Capital Grille, I went for the gusto a had the 22-oz. bone-in ribeye…also cooked perfectly.

Always a great time at The Capital Grille!

 

We split a wedge salad to start (there’s never a problem with them dividing the salad and bringing it to the table on 2 separate plates), and then we discussed what sides we should order. For my daughter, the much-loved Parmesan truffle fries were a no-brainer. I tried to go for something green and healthier, but let’s face it: a huge dish of creamed spinach or brussels sprouts with chunks of bacon is hardly low-calorie. So I decided to one-up her order of fries by getting the larger serving for the table. Steak and fries…what could be better?

A Shirley Temple for her and a Stoli Elit martini for me made the meal complete. Despite being really full, we ordered the amazing cheesecake to go, to enjoy the next day.

We may never completely return to “normal,” whatever that is. But it looks like The Capital Grille is rising to the challenge, and we’ll be back!

 

 

I recently had a chance to sample some very tasty bourbons at Fluke Newport, one of my favorite restaurants here in Rhode Island. Not being a big football fan, there was no better way for me to spend a Sunday afternoon…sipping wonderful bourbon, cleansing my palate with a selection of delicious appetizers prepared by my friend, Chef Eddie Montalvo, and enjoying the company of dozens of other like-minded people.

 

 

I have a long history with Geremie and Jeff Callaghan, the owners of Fluke Newport. It was about 12 years ago when my wife and I accidentally found the restaurant one winter night, and Jeff, behind the bar, was more than happy to share his knowledge of rums. We sipped and sampled all night, and I knew we had found a restaurant we’d be coming back to for years.

 

The bar at Fluke Newport.

 

Over time, the demand for rum changed to bourbon, and Fluke Newport now serves about 45 different bourbon brands on any given day.

 

A personal favorite from the day’s tasting.

 

Our bourbon tasting focused on a total of seven bourbons, all from the Buffalo Trace distillery. Six were paired with appetizers and the seventh, one of my favorites, Blanton’s, was served as “dessert.”

 

Blanton’s on display.

 

Jeff and Geremie talked about having another bourbon tasting around the holidays. Can I make my reservation now?

 

We also got some cool Buffalo Trace swag!

 

 

 

 

Nothing says summer here in New England like a lobster roll. It’s certainly easy to go to a clam shack or seafood restaurant to get one, but nothing beats making one yourself.

 

The lobster roll at one of my favorite restaurants: The Back Eddy in Westport, Massachusetts. Delicious and fresh. But it breaks one of my cardinal rules about lobster rolls. (Go to the bottom of the page.)

 

When I make my own lobster rolls, freshness is key. I always start with live lobsters. I get them from my lobster man buddy, Gary, just down the street at his dock in Tiverton, RI. Gary’s brother runs the Sakonnet Lobster Company on Sakonnet Point in Little Compton, RI. It’s literally steps away from Saule, our rental property. (Check it out at http://www.sauleri.com)

 

A view of the Sakonnet River from the back of Gary's lobster boat, the Edna Mae

A view of the Sakonnet River from the back of Gary’s lobster boat, the Edna Mae

 

Once you’ve bought your live lobster, the next step is to cook it right. Some people steam and some people boil. I’ve always been a boiler myself. I fill a large pot half-way with water and add sea salt. I bring it to a rolling boil before the lobsters go in. And then I do the math…

I boil my lobsters for 10 minutes for the first pound. I add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2-pound lobster should boil for 11 1/2 minutes. And if I’m boiling more than one lobster, the same rule applies: 3 2-lb. lobsters = 6 pounds. So 10 minutes for the first pound, plus 3 minutes x 5 for each extra pound (that’s 15) for a total of 25 minutes. (These times are for hard shell lobsters. I reduce the boiling time by 3 minutes if I’m cooking soft-shell lobsters.)

Remember, you’re going by total weight of all the lobsters, because the more you have, the longer it takes the water to return to the boil once you put them in.

 

Lobster catch LTL

 

A larger lobster is not always better. My uncle used to buy the largest lobster he could find, and it was impressive when he placed at the center of the dinner table. But the meat was like rubber. And personally, I felt bad for the old lobster that made it that far in life. His last days should’ve be in the ocean, not on a plate.

My maximum lobster size is 2 lbs. At that weight, you have the perfect ratio of meat-to-shell…with lots of delicious meat that is still sweet and tender. It’s perfect.

After the lobsters have been removed from the pot and have cooled for a few minutes, I get to work: cracking the claws and tail and removing every bit of beautiful meat I can find. Lobster lovers will tell you that the legs have some meat in them and that the tomalley (the green liver and pancreas) and roe (eggs) are delicacies not to be missed. For the purpose of making lobster salad, I don’t use these parts. But I do save the tomalley and roe for a separate treat…and I save all the legs and cleaned empty shells for lobster stock.

Cleaning lobster legs is easy: simply remove all the legs from the body and place them flat on a cutting board. Grab a rolling pin, and one at a time, roll the pin over the lobster legs, starting at the claw end and working your way up. Like a tube of toothpaste, the meat will squeeze right out of the leg!

 

Lobster roll LTL

 

Now for the important stuff. What goes in a lobster roll, and more importantly, what doesn’t… I have very strong opinions in this matter.

First, there should NEVER be anything green in a lobster roll! No celery, no pickle, and it certainly shouldn’t be sitting on a bed of lettuce! Nothing should be crunchy in a lobster roll! The magic is in the texture of the perfectly cooked lobster meat. Don’t mess with it!

NO paprika or Old Bay seasoning!

A pinch of celery salt? Yes!

Mayonnaise? Only Hellman’s!

White pepper, not black, and just a touch.

Salt? A pinch of Fleur de Sel.

And the secret weapon to bring out all the flavors: the tiniest squeeze of fresh lemon juice…not enough to give it lemon flavor…just to brighten the taste.

As for the roll, you can’t go wrong with Martin’s potato long rolls: soft and squishy straight out of the bag, or for extra decadence: lightly grilled with a little melted salted butter brushed on.

 

One of the best reasons to visit Rhode Island in the summertime is Block Island. Ferries sail from Point Judith, RI as well as Newport, and Fall River, MA. You can even grab one from New London, CT and Montauk, NY. For me, Point Judith, though on the other side of the state, is the most convenient, because I can grab the high-speed ferry and be there in 30 minutes. For someone that’s not crazy about being on a boat, it’s as fast and as smooth as it gets!

Block Island used to be a well-kept secret, but on a recent weekend, it was clear that the secret was out! The island was packed, and it seemed like every ferry was loaded to the brim with day trippers. That also meant that parking spaces in Point Judith became quite the hassle, and on our trip, we actually got what amounted to the second-to-last parking space after being shut out of dozens of huge parking lots in the area.

Despite using the Waze app, which told me we’d get there on time, we had no idea we’d be searching for a parking space for a really long time. Finding that second-to-last space, and running to the boat with our packs on our backs, we were literally the last people on the ferry.

So rule #1 about going to Block Island during peak tourist season: make reservations online, but still give yourself a lot more time than you think you’ll need to find a parking space!

My buddy, Scarpetti from 94HJY, our radio station in Providence, RI, was doing a live broadcast from Ballard’s the Saturday we traveled, and we hung out there for lunch. Great drinks, excellent food, live music, all on the beach: Ballard’s is just steps away from the ferry dock. It’s no surprise that many people that have been to Block Island have only been to Ballard’s and nowhere else!

 

We made it to Ballard’s! Time for a drink!

 

I was on Block Island with my daughter, who looks forward to our yearly trip to the island. I also do a live broadcast from Ballard’s, but this year my schedule changed and I couldn’t do it, so we figured we’d just skip the island this summer. But then we got really lucky, thanks to some friends with connections, and found a room for a single night. (In season, most hotels require a minimum 2-night stay, and usually, I book my room far in advance to get the best deal, but this was a last-minute travel decision.)

 

The Narragansett Inn. Nothing fancy, but all we needed.

 

We stayed at the Narragansett Inn, which is about a mile and a half from town. Totally basic: no AC, small rooms, shared baths, but it was clean and it was the only place that allowed us to spend 1 night. They also offered a really nice breakfast buffet, included in the room price.

 

Hangin’ at The Oar.

 

We had dinner at The Oar, a really popular restaurant and bar that is always jammin’, partly because they are world-famous for their mudslides. I had a couple on this trip, and I have to say that my memory of the mudslides was better than the real thing. They seemed a bit watered down this time, despite my ordering top-shelf booze in them. No matter, that didn’t stop me from getting a brain freeze!

 

Mudslide brain freeze!

 

The food at The Oar was great. My daughter enjoyed tacos, while I had a half-dozen Block Island oysters followed by one of their signature sushi rolls called the Candy Cane: shrimp tempura with tuna. It was delicious, and finding really good sushi on the island was a wonderful surprise.

 

The Candy Cane sushi roll.

 

Taxis run all over Block Island (no Ubers) and you really don’t wait very long for one to arrive. we took one back to town from The Oar, and did what everybody was doing: watched the last of the ferries return the daytrippers back home, and then walked around the various souvenir shops, finally grabbing some ice cream before heading back to the hotel.

 

The old Surf Hotel has been refurbished and is now the Block Island Beach House. We didn’t go inside…but it looks nice!

 

Back at the Narragansett Inn, we grabbed a couple of Adirondack chairs and watched the sunset before calling it a day.

 

Sunset on Block Island.

 

There’s lots to do on Block Island. You can rent bikes or mopeds…you can hike trails to remote beaches…you can party the night away, pub crawling to dozens of bars…you can rent entire homes and just enjoy the sea breezes and the peace and quiet…or you can stay in hotels and enjoy a bit more of the nightlife.

The secret to success with Block Island is to plan and book early. Off-season, the island is just as beautiful and not as crowded. And if you plan on bringing your car to the island, you literally need to be booking the car ferry in January!

 

First-run movies play at the theater, though sometime people have fun with the sign…

 

I’ve done all of it, from renting a house to staying in a variety of hotels. It’s all good and a really unique experience. Get to the Block!

Nothing says summer here in New England like a lobster roll. But I don’t go to a clam shack to get one. The prices are ridiculous, the meat can be overcooked, and they often add ingredients I don’t want.

I start with fresh lobster. I get it from my lobster man buddy, Gary, just down the street at his dock in Tiverton, RI. Gary’s brother runs the Sakonnet Lobster Company on Sakonnet Point in Little Compton, RI. It’s just steps away from Saule, our rental property. (Check it out at http://www.sauleri.com)

 

A view of the Sakonnet River from the back of Gary's lobster boat, the Edna Mae

A view of the Sakonnet River from the back of Gary’s lobster boat, the Edna Mae

 

Once you’ve bought your live lobster, the next step is to cook it right. Some people steam and some people boil. I’ve always been a boiler myself. I fill a large pot half way-to-2/3’s with water and add sea salt. I bring it to a rolling boil before the lobsters go in. And then I do the math…

I boil my lobsters for 10 minutes per pound, for the first pound. Then I add 3 minutes per pound for each additional pound thereafter. For example, a 2 pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes. These times are for hard shell lobsters, if cooking new shell (soft shell lobsters) reduce the boiling time by three minutes.

 

Lobster catch LTL

 

A larger lobster is not always better. My uncle used to buy the largest lobster he could find, and it was impressive when he placed at the center of the dinner table. But the meat was like rubber. And personally, I felt bad for the old lobster that made it that far in life. His last days should’ve be in the ocean, not on a plate.

My maximum lobster size is 2 lbs. At that weight, you have the perfect ratio of meat-to-shell…with lots of delicious meat that is still sweet and tender. It’s perfect.

After the lobsters have been removed from the pot and have cooled for a few minutes, I get to work: cracking the claws and tail and removing every bit of beautiful meat I can find. Lobster lovers will tell you that the legs have some meat in them and that the tomalley (the green liver and pancreas) and roe (eggs) are delicacies not to be missed. For the purpose of making lobster salad, I don’t use these parts. But I do save the tomalley and roe for a separate treat…and I save all the legs and cleaned empty shells for lobster stock.

Cleaning lobster legs is easy: simply remove all the legs from the body and place them flat on a cutting board. Grab a rolling-pin, and one at a time, roll the pin over the lobster legs, starting at the claw end and working your way up. Like a tube of toothpaste, the meat will squeeze right out of the leg!

 

Lobster roll LTL

 

Now for the important stuff. What goes in a lobster roll, and more importantly, what doesn’t… I have very strong opinions in this matter.

First, there should NEVER be anything green in a lobster roll! No celery, no pickle, and it certainly shouldn’t be sitting on a lettuce leaf!

No paprika or Old Bay seasoning. A pinch of celery salt? Sure. Mayonnaise? Only Hellman’s. White pepper, not black, and just a touch. Salt? A pinch of Fleur de Sel. And the secret weapon to bring out all the flavors: the tiniest squeeze of fresh lemon juice…not enough to give it a lemon flavor…just to brighten the taste.

As for the roll, I prefer those long Martin’s potato rolls: soft and squishy straight out of the bag or for extra decadence: lightly grilled with a little melted butter brushed on.

 

Newport, Rhode Island is a great old town to explore…and we’re lucky that we live just a half-hour away. But Newport gets ridiculously crowded in the summertime, so we visit before the season starts or wait until the season is over before we even dare to set foot anywhere near its historic waterfront. But when we heard that one of our favorite restaurants, Fluke, hired a new chef, we broke our own rules and made a special trip to check things out.

The first change is the name: formerly Fluke Wine Bar & Kitchen…now Fluke Newport. Straight to the point, emphasizing its location: one of the oldest cities in the country, founded in 1639. Their philosophy is simple: the freshest locally caught fish and seafood when possible.

Jeff and Geremie Callaghan, owners of Fluke, have been in the biz for a long time, and we’ve been fortunate to know them for over a decade. We met one cold winter night, when my radio station Christmas party, being held at one of the mansions on Bellevue Avenue in Newport, went horribly wrong when they insisted on playing that lame “murder mystery theater” thing in the middle of dinner. My wife and I, being new parents at the time, and cherishing our very rare date night alone, ditched the Christmas party the moment we saw what was going on and made our way quite randomly to the bar on the third floor of Fluke, where Jeff introduced us to many wonderful sipping rums. I consider Jeff my mentor in this area, showing me there was far more to rum than a Captain and Coke.

 

The bar at Fluke Newport.

The bar has changed a little bit at Fluke Newport…where rums used to dominate, now there are bourbons…a sign of the times. But the creative bartenders use top quality spirits and hand-pressed juices in their cocktails.

 

Chef Eddie Montalvo, hands-on in the kitchen.

 

The new chef at Fluke is Eddie Montalvo, a graduate of Johnson & Wales University in Providence. He worked at the highly respected Al Forno in Providence before moving to New York City, where he worked for many years for restaurant legends like David Bouley, Daniel Boulud, Danny Meyer and others. Once Eddie became a family man, and he realized he didn’t want to raise a child in the city, it was obvious that a change of venue was needed, and he left New York for Newport. It’s clear that the move was not only great for him, but for Fluke as well (it was due for an injection of fresh ideas) and even the Fluke owners and staff, who seem re-energized by a talented new chef at the helm.

Eddie came to our table and we talked at length about food and life, and how the two play a crucial role in our existence. We instantly realized this was not only a talented chef, but a nice guy, not something you always find in one person!

 

Foie gras Paris-brest.

 

He started us off with an appetizer of foie gras Paris-brest. Paris-rest is a popular sweet pastry. They add local strawberry jam and foie gras to make little sandwiches that are sweet and so rich and satisfying. So good as an appetizer, I was already planning to have it again as dessert!

 

Striped bass crudo.

 

Next came an experimental plate. Chef Montalvo had some fresh-caught striped bass, and made a beautiful plate that was not yet on the menu. I’m not usually a fan of striped bass, but cutting it super-thin, and serving it crudo-style was brilliant. We told him he shouldn’t change a thing. Perhaps it’s on the menu by now.

 

Lobster with spinach angel hair pasta.

We don’t usually order chicken at a restaurant, but my wife’s local Baffoni farm chicken, cooked in a cast iron pan and served with morels and an artichoke puree, was perfect. Chef Eddie told me he prides himself in his pasta making, so I went with the poached lobster on pillowy-soft spinach angel hair pasta with mushrooms. Both of our selections were delicious, and the plates were beautiful. And I was too stuffed to have another order of the foie gras Paris-brest! Maybe next time…

 

An after dinner sip of Blanton’s made the meal complete.

 

Every bit of seafood at Fluke Newport is right off the boat. Produce and meats are from farms just up the road. And now, a chef that excels in putting them together for a fabulous meal.

It’s hard to believe the weather we’ve had here in Rhode Island. Though we’ve had some cool temperatures at night, daytime highs have stayed in the 70’s for the last few weeks. Vegetables as well as flowers have thrived.

With cooler, windier and rainier weather now here, I thought I should go out to the garden and take some photos of what’s blooming before it all finally goes away for the season.

Globe amaranth, or gomphrena.

 

Mandevilla has a southern exposure in front of my wife’s art studio, but it will go in soon and join the other houseplants for the winter.

 

Petunias, sown from seed in early spring.

 

One of many dahlias, which will be dug up soon. I store the tubers in the garage for the winter, then start them in pots in the spring before planting in the garden.

 

Impatiens never lasted this long! A perfect spot, hidden from the sun and wind.

 

Nasturtiums. Though they’re annuals, these peppery-tasting edibles do re-sow themselves.

 

A lone rose.

 

Gazania loves the warm sun.

 

Calendula self-sows every year. Another edible.

 

Galliarda, with a friend.

 

Rudbeckia. It comes back every year.

 

 

Years ago, before Alex & Ani founder Carolyn Rafaelian bought Sakonnet Vineyards in Little Compton, its success at creating quality wine was mediocre at best.
I heard stories that the grapevines on the property were there just for show. The story goes that the land was contaminated, and they couldn’t use it for winemaking. So despite having this magnificent piece of property, just about all of their grape juice was imported from South America.
To me, that defeated the purpose of going to a local vineyard. You expect them to grow the grapes and then use those grapes to make their wine.
Fast forward years later, the property is now called Carolyn’s Sakonnet Vineyards, and their website claims that they make their wines from the grapes they grow on their land. Is this truly the case? Or is this a bunch of BS? It’s hard to really know for sure.

The tasting room is full, especially on rainy days!

That issue aside, the vineyard seems to attract a lot of tourists, especially on rainy days when there isn’t a whole heck of a lot to do in Little Compton. Sampling a variety of wines, even if they’re not really that great, is better than sitting at home and watching television.
The property also has an outdoor stage for mellow concerts when the weather is cooperating. (They were denied a permit to have a larger concert venue established on their property, because of the traffic and noise it would create. The town of Little Compton has had a bug up its ass lately…just ask the folks trying to get the historic Stone House open again.)
And there is a café, which is open seven days a week through Columbus Day…and weekends through the winter months.
That’s good to know, because there isn’t a huge choice of places to dine nearby. There’s a luncheonette and pizza joint in Little Compton Commons, and there’s a grill and sandwich place at Tiverton Four Corners. But that’s about it.
The café at Carolyn’s Sakonnet Vineyards serves up a tasty menu of freshly prepared sandwiches, flatbreads, salads and more. At a recent lunch, my daughter and I enjoyed their steamed pork dumplings as a starter. My daughter chose the Sakonnet Club, a turkey and ham sandwich on sourdough. I went with the Grilled Tuscan, which featured Genoa salami, capicola and soppressata and mozzarella on sourdough, all freshly made and grilled to melt the cheese. The table next to us had a bachelorette party, and all the gals there had different flatbreads, which looked really delicious…something to keep in mind for our next visit. Our sandwiches came with a light salad and a bag of chips on the side.
I had a glass of mediocre Albariño with my lunch, but it served its purpose.
All in all, a really nice lunch, and other things on the menu that I am looking forward to trying in the future.
I didn’t taste more than one wine at the vineyard that day, so in all fairness, I need to make a return visit for that purpose. But for me, the best wines in the area are located down the road at Westport Rivers. Although they don’t have the beautiful room and property that Carolyn’s Sakonnet Vineyard has, they more than make up for it in the quality of their wine.

I’ve known Plum Pt. Bistro owner Ralph Conte for about 20 years now. Back in the day, Ralph owned Raphael Bar Risto in Providence. At that time, it was not only the best restaurant in town, but The Tunnel Bar at Raphael’s was also the hottest singles bar in town.

My buddy, Charles, and I would spend every Friday and Saturday night there, from dinner until closing, chatting with the ladies, sipping cocktails, and enjoying incredible food. As much as that kind of lifestyle can take its toll on your health, so can running a restaurant like that. And after a number of years, Ralph decided to close the doors on our beloved restaurant.

I was heartbroken, not only because it was a favorite hang out of mine, but it was also where I met my wife!

Fast forward a half a dozen years later.

Restaurants are in Ralph’s blood, so it was no surprise that he opened a smaller, family-run establishment, this time far away from the noise of Providence. Plum Pt. Bistro in Saunderstown became an instant hit with the locals and there’s rarely any empty seat in the house no matter what day you go.

Plum Pt. Bistro is smaller and more manageable than the old Raphael’s, and Ralph has his family to help him. His wife, Alyssa, daughter Zoe, and son Raphael, all work at the restaurant. The result is a comfortable atmosphere that makes you feel like you’re home. Ralph’s skills with Mediterranean flavors has not diminished in the least.

Although I love many of the standards that are on their menu, I always look to the blackboard first for the night’s specials. On a recent trip, there was fresh locally caught striped bass, tuna, and black bass. The tuna tartare was sensational. The whole fried black bass, served in a lemon butter caper sauce, with fresh seasonal vegetables and potatoes on the side, was the best whole fish I’ve had in many years. My daughter devoured the fried zucchini blossoms stuffed with ricotta cheese, sitting on a bed of beautiful marinara sauce. And her favorite regular dish on the menu is the potato gnocchi with pesto. My wife had the lettuce wraps, which were surprisingly fresh and tasty, dipping them in the Asian-style peanut sauce on the side. And a beet salad was raised to the next level by adding a perfectly cooked marinated steak to it.

My whole fried black bass, before I devoured it.

 

Plum Pt. Bistro has great bartenders that will make you your favorite cocktail, or create a new favorite for you. My buddy, Skip, from the Raphael days, still works for Ralph behind the bar. And they have a decent wine selection, too. Reservations are highly recommended. You need to call them since they don’t offer reservations online.

Plum Pt. Bistro is on the mainland of Rhode Island, right at the end of the Jamestown Bridge…just a stone’s throw from Wickford. Absolutely worth the trip if you’re spending any time in Newport. Cross the bridges and get some amazing food! Hey…I live on the other side of the state and it’s worth the trip for me!