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Photo courtesy of by CHLOE.
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News Bites: 2018 LASA Grant Applications Open / George’s of Galilee 70th Anniversary / by CHLOE. Opens in Providence

by David Dadekian January 11, 2018
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

The Application is Open for the LASA Grants Program 2018

Rhode Island Department of Environmental ManagementThe Rhode Island Department of Environmental Management, Division of Agriculture is accepting grant applications for the Local Agriculture and Seafood Act Grants Program. The goal of the program, which was established by the Local Agriculture and Seafood Act (LASA) of 2012, is to support the growth, development, and marketing of local food and seafood in Rhode Island. It is made possible by $100,000 in funding from the State of Rhode Island, and an additional $130,000 in matching funds from the Henry P. Kendall Foundation, the van Beuren Charitable Foundation, and the Rhode Island Foundation. This unique and unprecedented public-private partnership will provide grants intended to directly benefit and strengthen the local food system in Rhode Island.

More details and links to the application guidelines and instructions can be found on the Rhode Island Food Policy Council site.


George’s of Galilee turns back pricing to 1948!

While celebrating our 70th year in business!

George’s of Galilee has been owned and operated by the Durfee family for 70 continuous years, more than any other restaurant in the area!. In honor of this milestone, we will be offering 1948 prices on all the original menu items from 1948 for the ENTIRE month of January! A cup of chowder for $.25? YES! Its TRUE!

Norman Durfee, after graduating from URI in the 1940’s and working as a Cushman Bakery salesperson, was convinced by his wife Edna that he should buy a local shack called “George’s Lunch” because he used to spend so much time there when he stopped in to deliver baked goods. Over the years, sons E Richard and Wayne Durfee had grown the business significantly. And now grandson Kevin operates George’s with the same recipes and philosophy.

George’s has weathered the ups and downs of the economy as well as countless hurricanes and Nor’easters to emerge as one of the largest waterfront seafood restaurants in Rhode Island.

OVER THE 70 YEARS, we are proud to have helped put Rhode Island on the map for its culinary quirkiness with our signature items such as our clam cakes, our clear broth clam chowder which is now a category of its own, Rhode Island Clam Chowder, fried clams, fish n chips, lobster rolls, and more.

GEORGE’S is open all year long, daily at 11 am. In addition to the historical signature items, TODAY, GEORGE’S offer dishes like our popular seafood pot pie, fish tacos, grilled bourbon glazed salmon, pan-seared sea scallops, slow-roasted prime rib and daily boat to plate specials.

We have become the place to go for local fish straight off the docks. We strive to work with our local fishing fleet, bringing in local fish that are hard to find on plates at most other seafood restaurants such as scup, tautog, dogfish, monkfish, sea robin, and mahi which they have been catching right off Block Island.

GEORGE’S recently won Best Calamari at the RI Calamari Festival in September 2017 for the second year in a row with our signature Hurricane Calamari dish.

Come visit us this winter, as we celebrate our 70th year, sit by our fireplace, enjoy a hot spike beverage and 1948 prices!!. George’s of Galilee,— Eat Fish! Love Life!


Fast Casual, Plant-Based Dining Sensation By Chloe. Opens Its First Location In Rhode Island, At 223 Thayer Street In Providence, Thursday, January 18, 2018

Photo courtesy of by CHLOE.

Photo courtesy of by CHLOE.

by CHLOE., a trendsetting plant-based, fast casual restaurant that has achieved a cult following in New York City, Los Angeles, and most recently, Boston, opens its first location in Rhode Island at 223 Thayer Street in Providence on Thursday, January 18, 2018. With creative, delicious recipes made fresh and in-house daily from whole ingredients, by CHLOE.’s menu will change any misconceptions of vegan fare, and in perfect harmony with New Year’s health resolutions, offers guilt free dining. www.eatbychloe.com

“With its New England charm, growing food scene, and thriving student and artist population, Providence was really a perfect match for by CHLOE. To open our doors on iconic Thayer Street, a quick trip from every major school and university in the area, was a dream. We cannot wait to meet our new customers,” says Samantha Wasser, the brand’s Founder.

by CHLOE. sought out a choice Providence location – a charming white brick building on the corner of Thayer Street, surrounded by idyllic Providence architecture and shops. The 2,500 square foot space seats 50. Founder Samantha Wasser’s creative vision for by CHLOE. was brought to life with a bright and airy style, colorful textiles, and a neutral palette boasting pops of color.  Its uber famous (check instagram) hanging swing chairs are enhanced by a vibrant tie-dye fabric unique to the Providence location. Diners will take note of funky, eye-fetching wallpapers – one gives a nod to Providence’s bustling collegiate culture with a book pattern; the other, a colorful 90s-inspired squiggle pattern. Other notable décor details include reclaimed wood and hand-painted tiles, banquette seating, a zinc and wood slatted communal table, and blue and white Moroccan tabletops.

The expansive menu offers health-inspired items across categories of Beverages, Grab + Go, Salads, Burgers + Sandwiches, Fries + Sides, Pasta, freshly-baked Sweets, and Chill by CHLOE., the brand’s line of ice cream. Each and every menu item is entirely free of meat, dairy, and egg products, as well as of saturated animal fat, added preservatives, and artificial flavors.

Diners will also gravitate towards such popular by CHLOE. signature dishes as:

  • The Guac Burger, made from black beans, quinoa, and sweet potato, and topped with crisp tortilla sticks, corn salsa, chipotle aioli, and a generous scoop of guacamole
  • Quinoa Taco salad with spicy seitan chorizo, black beans, sweet corn, avocado, tomato, tortilla strips, crema, and agave lime vinaigrette
  • Pesto Meatball with Portobello mushroom and veggie based Italian meatballs, marinara, sweet peppers, basil pesto, cashew mozzarella, and almond parmesan
  • Mac N’ Cheese with sweet potato cashew cheese sauce, shitake bacon, and almond parmesan
  • Whiskey BBQ with smoky Portobello mushrooms and seitan, sautéed kale, onion marmalade, grilled pineapple, and bourbon BBQ served on a potato bun

For customers on the run, by CHLOE.’s full Grab + Go selection will be available with items like Matcha Kelp Noodles with PANATEA Matcha, kelp noodles, cashew cream sauce, almond parmesan, and scallion, Raw Vanilla Bean Chia Pudding with chia seeds, Madagascar vanilla bean, raw almond, cashew milk, and raw agave nectar, and Nicoise Salad with chopped romaine, chickpea tuna, grape tomatoes, green beans, red potatoes, Kalmata olives, and red vinaigrette.

The freshly-baked Sweets are not to be missed, with offerings ranging from Chlostess Cupcakesand Old Fashioned Chocolate Chip Cookies to Matcha Blueberry Muffins and Banana Bread. The full line of Chill by CHLOE.’s dairy-free ice cream will be offered with flavors like Raspberry + Cream, Salted Peanut Butter, Kale Cookies + Cream, Ube Smores, Chocolate Chocolate, andCoffee by CHLOE.

Alongside fresh pressed juices and smoothies, by CHLOE. will serve beer and wine. Speaking to canine customers, there are vegan Pupcakes and Dog Bones available for purchase in store.

Brunch will be offered on weekends, from 10am to 4pm, offering crave-able renditions of favorites like Mom’s Cinnamon Roll, Quinoa Hash Browns, and The Early Bird with scrambled organic tofu and vegan maple sausage.

by CHLOE Providence is located at 223 Thayer Street Providence, Rhode Island 02906. It will be open seven days a week; 11am to 10pm Monday through Friday and 10am – 10pm on Saturday and Sunday. Visit by CHLOE. online at www.eatbychloe.com, and on Facebook/Twitter/Instagram/Pinterest/Snapchat at @eatbychloe.

January 11, 2018 0 comment
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News Bites: Blackbird Farm Farmers Market 2017 / Local Agriculture & Seafood Act Grants 2017 Awarded

by David Dadekian May 22, 2017
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Brand New Farmers Market at Blackbird Farm in Smithfield, RI beginning Friday, May 26th

Blackbird Farm

Blackbird Farm, one of the most-acclaimed beef and pork farms in New England, will host a brand new local farmers market at their farm stand on Friday evenings from 4-7pm, beginning on May 26th at 660 Douglas Pike, Smithfield, RI 02917. The farmers market will take place every Friday evening (weather permitting) through October 27th.

Farmers markets are for people from all walks of life and all ages who share a common belief that farmers and local producers are a vital part of our community. This market will support the local food economy, showcase a wide variety of products and tap into a region of the state that currently doesn’t offer an extensive outdoor market. The Blackbird Farm Farmers Market will support local farmers and producers, improve access to fresh fruits, vegetables and other farm products, encourage sustainability, and educate the community on the importance of local foods.

Vendors will include Blackbird Farm, Aquidneck Honey, Harris Farm, Hickory Hill Farm, Open Season, Providence Kettle Corn, Rachyl’s Goat Milk Soap, The Farm in Rhode Island and We Be Jammin’ & Blooming Buddies. A variety of products will be offered, such as: beef and pork, seasonal produce, bouquets, charcuterie, eggs, jams, jellies, edible flowers, herbs, plants, prepared foods, packaged seasonings, natural body products, beverages, and more.


DEM Partners Announce Over $200,000 in Grants to Local Food Businesses

Rhode Island Food Policy CouncilThe Rhode Island Department of Environmental Management (DEM), along with its partners, today awarded over $200,000 to 21 local food businesses as part of its annual Agriculture “Ag” Day celebration at the State House. The awards, funded under the Local Agriculture & Seafood Act (LASA) grant program, help new and existing small businesses and food initiatives prosper in Rhode Island.

“LASA continues to be an important catalyst in growing our food and agricultural businesses in Rhode Island,” said DEM Director Janet Coit. “It’s fitting to celebrate these awards and the initiatives they help fund during the annual Ag Day celebration, which shines a bright light on our state’s vibrant food scene and rich agricultural and fishing heritage. Kudos to all grant recipients! I look forward to celebrating the success of these initiatives.”

Now in its fourth year, LASA has provided over $900,000 – through grants up to $20,000 – to support growth of Rhode Island’s local food economy. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

“I’m always very excited to see the new crop of LASA grantees each year,” said David Dadekian, chair of the Rhode Island Food Policy Council. “The progress and success of these businesses, with the help of a program like LASA, is proof positive of the economic growth in the food and drink cluster here in Rhode Island and the Council is always proud to support that growth.”

The 2017 LASA grant awards include:

Backyard Food Company, $6,890: Expand greenhouse production space
Brandon Family Farm, $5,229: Support creation of pawpaw fruit orchard
Charlie’s Sugarhouse, $3,000: Expand parking area for education programs
Commercial Fisheries Research Foundation, $18,255: Develop an educational series for restaurateurs on local seafood products
Hocus Pocus Farm, $6,578: Improve soil conservation by transitioning to a no-till method of farming
Hurricane Hill Farm Collaborative, $19,836: Provide incubator farm space & to support infrastructure
Jerusalem Shellfish Co., LLC, $10,000: Restore a walk-in cooler & ice maker
Little River Farm, $3,500: Support expansion of caterpillar hoop house tunnels to help extend the farming season
Little State Flower Company, $8,949: Help develop historic farm site & expand flower growing business
Moonrose Farm, $6,362: Purchase a mobile walk-in cooler
Mooresfield Oyster Farm, $15,072: Enhance food safety measures
Northern RI Conservation District, $19,613: Help expand farming opportunities at Snake Den Farm
Ocean State Oyster Hatchery, $9,000: Purchase & install a commercial generator
Pat’s Pastured, $12,500: Improve chicken coops for greater efficiency & humane raising of birds
Point Judith Kelp Company, $6,000: Support wild seaweed harvest & development of new products
Rhode Island Shellfisherman’s Association, $1,931: Repair & upgrade upweller
Sanctuary Teas & Herbs, $12,160: Help launch this new business venture with refugee farmers
Walrus and Carpenter Oysters LLC, $12,000: Support expansion of sugar kelp hatchery
Westbay Community Action, $4,510: Develop cold storage & a new farm stand
West Elmwood Housing Development Corporation/Sankofa Initiative, $17,015: Support purchase of cold storage for produce grown at Sankofa community farm
Wild Harmony Farm, $11,600: Purchase an egg-washing machine & expand capacity

In partnership with the Rhode Island Food Policy Council, LASA is funded by the state with generous support from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation, and the Rhode Island Foundation. In addition to the above grant awards, $20,000 is directed to DEM and the Rhode Island Seafood Marketing Collaborative to support the state’s local seafood campaign, RI Seafood. Local seafood is poised to spur the next wave of food-based economic growth. Last year, more than 100 million pounds of seafood arrived to a local port, with an export value over $1 billion.

As part of Ag Day festivities, local farmers, food businesses, and community groups are set up around the State House Rotunda from 11:30 a.m. to 5:00 p.m. today and offer free food samples and information about their work. For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

May 22, 2017 0 comment
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News Bites: Bristol Oyster Bar Oyster Madness / Quahog Week 2017 / March Madness at Pawtucket Wintertime Farmers Market / Trio Reopened and Avvio Brunch

by David Dadekian February 21, 2017
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Bristol Oyster Bar Presents Oyster Madness

Bristol Oyster BarThe Bristol Oyster Bar, “The Home of Rhode Island’s Finest Oysters” in partnership with The Ocean State Shellfish Cooperative, and MS WALKER RI are proud to announce “Oyster Madness.” Bristol Oyster Bar has set up a tournament style bracket pitting oyster farms from across the Ocean State against one another. Oyster Madness will begin on Tuesday March 7th at 6pm at The Bristol Oyster Bar located at 448 Hope St Bristol, RI 02809 and continue each subsequent Tuesday at 6pm until the “Championshuck” conclusion on Tuesday April 4th at 6 pm.

The tournament is made up of 16 oyster farms and it’s played one-and-done style. The farms are seeded 1 through 8 and sorted into 2 regions. Each round the numbers shrink, going from the “Briny & Sweet 16” all the way to the “Championshuck”. The oysters will be served at the Bristol Oyster Bar in a blind tasting format. Participants that partake in the blind tasting will be required to fill out a scorecard selecting which oysters they prefer. All of the votes will be tallied each week until a final champion is selected.

There are two ways to participate. The first way is to fill out a bracket available February 1, 2017 at www.bristoloysterbar.com and email it to scott@bristoloysterbar.com or come and drop it off at the Bristol Oyster Bar. The second way is to fill out a bracket and to come and participate in the blind tastings. There will be weekly prizes for a best brackets and 2 grand prizes for top score. Complete prizes, rules and regulations will be available February 1, 2017 at www.bristoloysterbar.com.

Download an Oyster Madness Bracket


2nd Annual Quahog Week Kicks Off March 20

Quahog Week 2017

Quahog Week, which made its debut last year, returns March 20 – March 25, 2017. The week-long celebration highlights the importance of Rhode Island’s wild harvest shellfish to the state’s history, traditions, and economy. As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit. “I know I’m not alone. Our flavorful clams and oysters are enjoyed all over the world. And going out on the water with our local fishermen has made me appreciate all the more the hard work and dedication at the heart of our fishing industry. Quahog Week is our opportunity to step back and celebrate our wild harvest shellfish – as well as our state’s amazing array of eateries. I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Thousands of land- and water-based businesses are supported by the industry. And local favorites like the quahog “stuffie” are enjoyed by people near and far.

Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and Rhode Island coastal waters. To support continued industry growth, the State, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round as well as serving as a treasured pastime for Rhode Island families. Quahog Week will highlight this history and value through several planned events, including a kick-off celebration at Save The Bay in Providence on Monday, March 20 and a wrap party on Saturday, March 25 at the new headquarters of Narragansett Beer in Pawtucket. For more information on planned programming or to sign up as a Quahog Week partner or participating venue, visit www.seafoodri.com.

Quahog Week partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, and the University of Rhode Island.


March Madness at the Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300! Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness: A Month of Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 4, 10a – Cooking Demo by Harvest Kitchen
  • March 11, 10a – Cooking with Kimchi Demo & Tasting by Chi Kitchen
  • March 18, 9:30a – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 25, 10a – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter


Trio Reopens with Enhanced Menu and Expanded Bar

After closing briefly for renovations, Trio restaurant, located at 15 Kingstown Road in Narragansett, RI, will welcome guests back to the seaside restaurant on February 9 (weather permitting) with an enhanced menu and an expanded bar space. For more information on Trio and to see the full menu, please visit the website at www.trio-ri.com

Located in the sandy shoreline community of Narragansett, Trio brings a relaxed, sociable vibe to its newly-expanded bar area, perfect for community get-togethers, raw bar and cocktails or a leisurely dinner on a stroll through town. Locals and visitors alike will enjoy this year-round, go-to spot for the familiar comfort, fresh flavors and trusted hospitality of Trio.

Trio’s cuisine, conceived by Executive Chef Walter Slater, is inspired by local and regional flavors. The menu contains a unique selection of shareable appetizers, fresh salads, distinctive pizzas, house-made pastas, New England seafood, and simple, wood-fire grilled entrees, and is complemented by an extensive, global wine list, a beer menu featuring regional drafts plus an assortment of bottles, and a creative, one-of-a-kind cocktail menu.

Diners will find an array of new appetizers including Littleneck Stuffies with chourico, bread crumbs, parsley and lemon zest; Parmesan Truffle Fries with garlic aioli; Raw vs. Roasted with roasted red and yellow beets with radish, feta, almonds, cucumber, carrots and citrus vinaigrette; Hummus Flatbread featuring garlic-white bean hummus, cucumber, tomato, red onion, olives and feta; Rosemary + Sea Salt Chips with roasted onion dip; Jonah Crab Dip with avocado, cucumber and house-made crostini; as well as traditional favorites including Antipasto, Fried Galilee Calamari, and an assortment of raw bar and soups. 

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties. 

In addition to long-time favorite Linguini + Clams, Trio has added several new pasta dishes to its menu including Bolognese with house-made rigatoni, braised veal, beef and pork, tomato, red wine, cream, ricotta salata and basil; Grilled Shrimp Risotto with fresh peas, squash, parmesan, Arborio rice and lemon-butter sauce; Venda Lobster Tortelloni with lobster meat, arugula, fennel-tarragon cream sauce; and Chicken Alfredo with fettuccini, pulled chicken, broccoli, grape tomatoes, roasted garlic, parmesan cream sauce and arugula. 

The newly-created ‘Dishes’ section features Grilled Salmon with roasted root vegetables, kale, quinoa, and butternut squash puree; Steak Frites with marinated flat iron steak, mixed greens salad, and creamy horseradish-blue cheese sauce; Filet Mignon, featuring an 8 oz. filet, mashed potatoes, Brussels sprouts, mushrooms, and black pepper-demi glace; Baffoni Farm Chicken featuring a roasted half-bird, mashed potatoes, Brussels sprouts, mushrooms and thyme jus; and Chicken Parmesan with linguini. 

An assortment of salads and new side dishes are also on Trio’s menu.

Beverage choices include draft and bottled beer offerings from local breweries including Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press.  A full wine list by the glass and bottle, and craft cocktail list is also available.

Food and drink selections are offered throughout Trio’s dining spaces including its traditional dining room, cobblestone patio with shaded tables, and around the newly renovated bar space, a welcoming spot to share a bite, a drink and a colorful story.


Avvio Ristorante Welcomes the Weekend with New Brunch Menu

Hearty Italian Dishes and Hand-Crafted Cocktails are the Perfect Weekend Recipe

Avvio's Steak Benedict

Avvio’s Steak Benedict

Avvio Ristorante, located at 90 Hillside Road in Garden City Center, is pleased to announce a new brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:00 p.m.  For more information or to make a reservation, please call 401-942-2900 or visit www.avvioristorante.com.

Brunch at Avvio begins with a selection of fresh squeezed juices, including lemonade, orange, and grapefruit ($3-$4); espresso, cappuccino, latte, and coffee ($3-$4); and hand-crafted brunch cocktails, including the Charred Grapefruit Mimosa with prosecco, charred-grapefruit syrup, and grapefruit juice; the Avvio Bloody Mary with vodka, house Bloody Mary mix, a seasoned rim, and pickled vegetables; the Melograno Peroni with Peroni and pomegranate liquor over ice; and the La Fioritura Spritzer: moscato, orange blossom water, and soda ($8-$10). 

Avvio’s brunch dishes ($10-$19), which will quell both savory and sweet cravings, include the Day Break Panini: stirred egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta, home fries; Belgian Waffle with warm local maple syrup, seasonal berries, and powdered sugar; Melon & Prosciutto Salad: cantaloupe and honey dew with crispy prosciutto, baby arugula, ricotta salata, and a white balsamic vinaigrette; pulled Baffoni Farms Chicken Hash with wood-roasted vegetables, butternut squash, Yukon gold potatoes, and two poached eggs topped with hollandaise sauce and grilled country loaf; a Veggie Frittata with tomato, asparagus, wood roasted mushrooms, home fries, and grilled bread; Green Eggs & Ham: stirred egg, arugula pesto, speck, fontina cheese, toasted ciabatta, home fries; Steak Benedict: poached eggs, tomato, and flat iron steak served with grilled focaccia, hollandaise, and home fries; and a Breakfast Pizza topped with mascarpone, mozzarella, grilled red onion, pancetta, marinated tomatoes, scrambled eggs, and basil.

February 21, 2017 0 comment
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News Bites: Tavolo Opens on Federal Hill / RI DEM Farmland Access Workshop / Sardella’s Family Recipe

by David Dadekian November 30, 2016
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Tavolo Sets the Table on Federal Hill

Sherri and Leonard Mello will open elegant yet energetic new restaurant
Executive Chef Paul Shire to create contemporary Italian cuisine

Tavolo means “table.” The owners of the successful Tavolo Wine Bar & Restaurant in Smithfield will open a new restaurant on Federal Hill on December 8, 2016 with a grand opening celebration in the heart of Providence’s premier dining destination.

Sherri and Leonard Mello are bringing an elegant yet energetic atmosphere to Tavolo Wine Bar and Tuscan Grille at 289 Atwells Avenue.

The Location & The Ambiance
The Tavolo experience starts with a totally renovated look and ambience that captures both the tradition of “The Hill” and new accents. Bronze box lighting with dark wood notes and inviting banquettes adjoin a spacious bar that speaks of good times.  It is destined to be one of Federal Hill’s landmarks with its exclusive three-season outdoor piazza.

“Tavolo in Smithfield has been great for our innovative cuisine and wine program. We love our regulars and all our loyal guests,” said Sherri Mello. “We wanted to create an elegant and contemporary dining experience, where people can enjoy soft live piano music and entertainment while they dine, that invokes the feelings of Sinatra, Tony Bennett and Dean Martin.”

The Wine Collection
Before one reaches Tavolo Wine Bar and Tuscan Grille’s piazza, there is a second bar facing Tavolo’s wine collection which sommelier Leonard proudly displays.  “We will have over five hundred wines on our list with over 40 by-the-glass selections. Our guests can spend from $20 to $2000 per bottle but we will always have over 75 wines at under $40 per bottle,” he says.

“We were avid wine enthusiasts before we opened our first restaurant,” Leonard continued. “We owned a couple of wine and gourmet food shops as well. At Tavolo Providence, our goal is to continue building on a Wine Spectator Award-winning wine list both comprehensive and approachable. With our extensive by-the-glass program we will be one of the only true wine bars in the city.”

“In Smithfield we established Tavolo Wine Bar as a ‘go-to’ destination. Our food philosophy cues our cocktail menu – innovative but with a classic feel. In Providence that will include hard-to-find bourbons and Scotches in addition to the usual cocktails.”

Sherri on Federal Hill: “We chose The Hill to be part of the continued movement to reestablish Federal Hill as a restaurant-first destination. With our Tuscan-inspired cuisine and wines, our warm and polished surroundings, and the added element of live piano music on a regular basis, we have much to offer and welcome many more guests old and new to Tavolo Providence.”

Tavolo’s Signature Dishes
Tavolo’s menu will bring to Federal Hill traditional Italian cuisine with contemporary ideas and trends created by Executive Chef Paul Shire. The chef has been on the leading edge for most of his career, opening the groundbreaking DownCity Food + Cocktails and the popular Oak. Chef Shire’s creativity is all in the family. His aunt is none other than Lydia Shire, the James Beard Award winning chef from Boston.

Signature dishes at Tavolo Wine Bar and Tuscan Grille include:

  • Sauteed Shrimp Pancetta with broccolini, cherry tomato and herb beurre blanc over fresh made spaghetti;
  • Braised Pulled Beef Shank, asparagus tips, cippolini onions, peas, mushrooms and truffle butter over fresh gnocchi;
  • 16oz Grilled Ribeye, Kona Coffee Rub, Purple Fingerling Potato, Brussels Sprouts with demiglace.

The Tavolo menu was designed and created entirely from scratch in house.

Sherri and Leonard invite you to the table at Tavolo Wine Bar and Tuscan Grille, 289 Atwells Avenue on Providence’s Federal Hill, opening this December.


DEM Seeks Early Input on New Farmland Access Program

Third Public Workshop to be Held Next Month

The Rhode Island Department of Environmental Management (DEM) will hold a third public workshop on the State’s new Farmland Access Program next month.  The voluntary, pilot program – approved by voters as part of a 2014 environmental bond measure – helps ensure Rhode Island’s farmlands remain in farming. During the workshop, DEM will highlight and gather input on a revised, preliminary outline of the program.

WHAT: Review and Comment on Updated Draft Rules & Regulations for the Rhode Island Farmland Access Program

WHEN: Wednesday, December 14, 2016 – 5:30 p.m.

WHERE: DEM Headquarters, 235 Promenade Street, Providence // Room 300

DEM continues to work across many fronts to strengthen Rhode Island’s green economy and to promote the viability of local agriculture. The state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy each year. And local agriculture continues to be an area ripe for growth – with the number of farms in Rhode Island on the rise and a growing young farmer network. Access to land, however, continues to be a challenge for many farmers.

The Farmland Access Program is one way DEM is addressing this challenge. It allows the Department to partner with the State’s Agricultural Land Preservation Commission and willing sellers to purchase farmland, protect it, and affordably sell it to farmers looking for land. The voluntary program supports farmers by giving landowners an option that will keep historic farmlands available for farming. As part of the 2014 Clean Water, Open Space and Healthy Communities bond measure, $3 million is available for farmland preservation under this program. The program’s formal rulemaking process, which will involve a public comment period, has not yet begun. The public workshops held to date are designed to gather early feedback on the program’s draft regulations. The latest version of the Draft Rules & Regulations is available online and will continue to be updated based on public input.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.


Sardella’s Family Kitchen Recipe of the Month

Sardella’s Italian Restaurant in Newport, believes recipes were meant to be shared with the world. The Sardella Family has created The Family Kitchen Recipe of the Month, a series of authentic Italian recipes from kitchens of Italian families, or as known in Italian, Ricette Della Cucina de Famiglia.

Each month, a family recipe will be featured as a special for the month at Sardella’s. 10% of the proceeds will go to the King Center of Newport. The recipe with its family history will also be featured in the Sardella’s menu for an entire month, on Facebook and at sardellas.com.

Recipes are being accepted from customers, guests and friends of Sardella’s.
A $100 gift card will be awarded each month for the winning recipe of the month.
Recipes and history may be emailed to patrick@sardellas.com or mailed to Patrick Fitzgerald, Sardella’s Italian Restaurant, 30 Memorial Blvd West, Newport RI 02840.

The Family Kitchen Recipe of the Month will kick off on January 1, 2017.

Deadline for recipes is December 15, 2016.
To submit a recipe email patrick@sardellas.com or mail to Sardellas at 30 Memorial Blvd. West, Newport RI, 02840
For more information, email or call 401-849-6312.

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