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April 2016 | Providence Monthly 5

Bottoms up! We're celebrating PVDs beer scene 27We get schooled in the art

of floral arrangement

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15This Month22 Little Rhody on the Big ScreenGo behind the scenes with the producer

putting RI in the pictures

27 Cracking All the Cold OnesNew brews, new places to grab a pint – raise a

glass to the Providence beer boom

Every Month6 Editor’s Note 9 Online Exclusives

15 Providence PulseStudio 539 Flowers gives us a master class in flowercraft

17 City

37 City StyleGet lost among Homestyle's quirky treasures

37 At Home 39 The Look 40 Get Fit 41 Beauty

43 Shop Around

45 FeastWe're fast friends with The Slow Rhode's menu

46 Review 49 In The Kitchen 50 On The Menu 53 Rhody Bites

59 Get OutGoing old school goth with Way Out

60 Calendar 63 Music 64 Art 65 Theatre

76 Taste TestSnack time gets fancy as what with macarons

ContentsAPRiL 2016

On the Cover: The new downtown Malted Barley. Photography by James Jones

6 Providence Monthly | April 2016

Editor’s Note

The Great PVD Beer BoomOnce upon a time, not so long ago, we were con-tent to drink whatever cans of mass-produced brew we could find at the package store. No more. Our high standards for excellent, locally sourced food have translated into a statewide thirst for high qual-ity, artisan beers to pair with those menus. ‘Gansett did it first, and while there is nothing that will ever replace a cold tallboy on a hot summer day, there are heirs to that great beer throne popping up all over Rhode Island. In the last five years we’ve seen an incredible boom in the craft brew industry, with breweries like Bucket, Foolproof, Ravenous, Revival

and Long Live all popping up on menus all over the city. But why now? And why Providence? This month, we delve into the city’s beer boom. Things may never be the same.

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Copyright ©2016 by Providence Monthly, All rights reserved.

Audited by:

Members Of:

Facebook.com/PVDMonthly @HeyRhody@PVDMonthly

PublishersBarry FainRichard FleischerJohn Howell

Media DirectorJeanette St. Pierre@JeanetteSTP

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

Ann Gallagher: [email protected]

Kristine Mangan: [email protected]

Elizabeth Riel: [email protected]

Dan Schwartz: [email protected]

Kimberly Tingle: [email protected]

Stephanie Oster Wilmarth: [email protected]

Contributing Writers

Keith Andrade@AndradeK

Erin Balsa

Alastair Cairns

David Dadekian@dadekian

Elyena “Nellie”de Goguel

Emily Dietsch

Claire Flanagan

Amanda Grosvenor

Molly Lederer

Ali McGowan

Stephanie Obodda@StephanieDoes

Cristy Raposo@foxywhite03

Jenn Salcido

Charlotte Seley

Jen Senecal@JenSenecal

Nicolas Staab

John Taraborelli@JohnnyTabs

Creative DirectorJulie Tremaine@JulieTremaine

Digital EditorTony Pacitti@TonyPacitti

Managing EditorGrace Lentini@Gracie_NomNom

EditorCourtney Denelle@CourtneyDenelle

Art DirectorMeghan H. Follett

Assistant Art DirectorVeatsna Sok

Advertising Design DirectorLayheang Meas

Graphic DesignerKatie Leclerc

Contributing PhotographersAmy AmerantesIan Travis BarnardMike BracaBrian DeMelloStacey Doyle

Terace GreeneTony PacittiForce 4 PhotographyJosé Navarro-Robles

Contributing IllustratorsLia Marcoux

InternsCameron BryceKendra GenereuxKatlynn Grenier

Mollie StackhouseSamantha SantosSamantha Westmoreland

This month, Jim Pierce was given the enviable task of covering PVD’s beer scene (page 27).

As far as which of the sampled suds was his favor-ite: “I’d go with Trinity’s Redrum. That’s based purely on personal taste; I haven’t had a beer during this article that I wouldn’t try again. No lie. That’s a tes-timony to the care these local brewers are putting into their work. Providence itself is really reflected in that, there are many strong flavors trying to work in harmony. It’s not always as balanced as we’d like, but at least it’s bold.”

ContributorJim PierceWriter

This Issue By The Numbers

Years since Robert Redford starred in The Great Gatsby, which was shot in Newport. Redford’s back in RI to shoot a new film (page 22) and after all these years the dude is still un-naturally good looking.

Varieties of local beer that made their way into the office while working on this month’s cover story (page 27). Our job rules.

Number of tracks on Way Out’s debut EP (page 63). It’s also the number of songs it took for Way Out to become one of our new favorite PVD bands.

14 442

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For the latest installment of Rhode Trips, we made an

epic quest… to Cape Cod. Read all about our relaxing

weekend in Harwich, MA at the Wequassett Resort

and Golf Club.

TEDxPrOvIDENCE

EaT, DrINkaND bE rhODy

This month the Columbus Theatre will host Tedx-

Providence on Saturday, April 9 for a day of “ideas

worth spreading.” Email us at Mail@ProvidenceOn-

line.com by Wednesday April 6 and let us know

what inspires you about Providence for a chance to

win a pair of tickets.

We’ve got a pair of tickets to the Grand Tast-

ing happening on Saturday, April 30 at this

year’s eat drink ri Festival. Wanna go? Send

us an email at [email protected] by

Monday April 18 and tell us why you’re the ul-

timate Rhode Island foodie to win.

We’re using our partying powers for good, first at the Unit-

ed Way Young leaders circle event (UWRI.org) on April 16

at the RI Convention Center. Then we’ll be getting down for

our four-legged friends at the Providence Animal rescue

league’s annual fundraiser (PARL.org) at the Pawtucket

Armory on Saturday April 23.

ParTyWITh US

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Providence PulseCITY / MALCONTENT / SCENE IN PVD

Floral Design 101Michelle Lariviere at Studio 539 Flowers could knock out a beautiful centerpiece in her sleep. Us? Not so much. We roll up our sleeves for an education in floral arrangement.


The Providence Public Li-brary is now hosting its second an-nual Exhibition and Program series titled Portals: The History of the Fu-ture. Sponsored by the Rhode Island Council for the Humanities and Nor-dstrom, the exhibit puts on display a number of historical artifacts that attempted to confront the concept of time and predict the future of our world. The series’ title, Portals, is important. According to director of marketing Tonia Mason, “It’s about going to a space to explore and learn from the past.”

Ranging from predictions about the future of vehicular travel to pre-dictions of the destruction of New York, the Providence Public Library has curated a number of magazine

articles, patents, books and other items that explore the future from the perspective of visionaries of the past. Given that Einstein’s theories of rela-tivity were published nearly a century ago, the Providence Public Library is also using its unique collection to ex-plore perspectives on the nature of time, where the future can be pre-dicted and history can be destroyed.

Like last year’s first Exhibition and Program series Don’t Stop the Music, Library Director Jack Martin hopes Portals will be a learning experience for all. “We seek to engage the com-munity in a multi-faceted conversa-tion inspired by history and our col-lections.”

The library is also running a series of programs alongside the exhibit,

including Providence 2050, in which emerging leaders from various back-grounds and cultures attempt to predict the future of Providence, the role of innovation and social justice throughout the country and other topics. Jack hopes that Providence 2050 and other programs will “pro-vide a broad range of interactive and creative learning opportunities.”

The exhibit runs through July 28 in the Providence Journal Rhode Island Room on the first floor of the Provi-dence Public Library, after which local artist Walker Mettling will be displaying a number of comics and illustrations inspired by the concept of time and the future. 150 Empire Street. 455-8000, Portals.ProvLib.org. –Cameron Bryce

Pulse | City

When I was younger and deciding what I wanted to make a career of, I had three equally tempting options: I wanted to be an editor, I wanted to be a pastry chef, and I wanted to be a florist.

Weird, right? I know.But when I wasn’t busy pushing my-

self to be creative with words, I really loved (and still do) being creative with my hands. It feels like I’m using differ-ent pathways in my brain. So while some people relax by going for a run or zon-ing out in front of the TV, my preferred method of relaxation is throwing dinner parties. I love immersing myself in an entire day of chopping, stirring and sim-mering. I listen to music. I fill my house with amazing smells. And at the end of it, I have friends over to enjoy it all.

Arranging flowers has always felt like the same kind of “creative relax-ation.” I love the meditative element of choosing blooms and putting them

in aesthetically pleasing combinations. When I’m feeling particularly blue, I’ll head to Whole Foods and leave with an armful of stems. The only problem is, I’m terrible at arranging flowers. Like, the worst. I don’t know which flowers to pick, and the result is always a little bit lopsided and a little bit clashing and nothing like my Martha Stewart dreams.

That’s why, when I found out about the Flower College at Studio 539 Flow-ers, I was (probably way too) excited. The studio is known for its creative ar-rangements of untraditional blooms. I signed up for Michelle Lariviere’s Intro to Floral Design, a three-hour course on a rainy Sunday. Michelle greeted the full class with a smile, buckets of roses, hy-drangeas and orchids, and cheesecake. I was already in heaven.

A writing instructor at Salve Re-gina, Michelle had a clear and engag-ing way of teaching us. She lead us

through how to construct the base of an arrangement – who knew propor-tion and height mattered? Oh right. Everyone but me – and how to prop-erly prep and maintain stems. Her creativity and encouragement clicked in my brain: all of a sudden I had cre-ated a boutonniere, a main table ar-rangement and two complement-ing smaller arrangements. And you know what? They were all gorgeous. I couldn’t believe the difference be-tween my sorry home attempts and what I made in the class.

The next time I needed some botani-cal therapy, I created three matching arrangements of purple tulips and spray roses that were simple, elegant and –dare I say – magazine worthy. Take that, Martha. Studio 539 offers intro, beginner and intermediate courses in floral de-sign. 174 Wickenden Street. 454-4400, Studio539Flowers.com –Julie Tremaine

Continued from Page 15

Creativity in BloomLearning to find serenity among the flowers at Studio 539

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In the Year 2000

Yesterday’s Tomorrows TodayThe Providence Public Library explores thepossibilities of futures that never were

Our apologies to the artists who thought we’d be living on the moon by now


Thinking of Selling This Spring?Planning Works.

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Pulse |

Shakespeare SupernovaBrown hosts The First Folio for Rhody leg of its US tour

City

We Americans are passionate about our cars, and we don’t take kind-ly to anyone interfering with our enjoy-ment of them – or even the perception of interference. We flout speed limits and seatbelt laws. We get angry about tolls. We insist on squeezing our SUVs into the “compacts only” spot. And, of course, we antagonistically honk our horns at bicyclists who have the au-dacity to believe that they, too, should be allowed to use the roads.

America encourages us to be this way. It’s not just the overt messages like endless car commercials or the ex-pansive Fast and Furious oeuvre. The primacy of the automobile is baked into our environment so thoroughly that we’re not even aware of its subtle power of suggestion. From massive multi-lane highways that bisect entire cities with rivers of concrete, to park-ing minimums that create headaches for development projects, to the tiny yards behind urban houses that have been paved over to make space for cars, our cities are designed around motor vehicles, first and foremost, and everything else just has to work around that. The very space around us is constantly, insistently whispering to us, you need a car.

That seems to be changing, howev-er. A new generation of civic leaders,

urban planners, transportation activ-ists and city dwellers has embraced the idea that maybe – just maybe – shaping our entire built environment to accommodate automobile traffic isn’t the best way to create a beauti-ful, functioning, vibrant cityscape. And that means we car owners – used to having the right of way, so to speak – are going to have to learn to live with policies and designs that don’t always put us first.

Providence is starting to move in this direction. There’s increasing emphasis on “complete streets” that accom-modate pedestrians and bicyclists on more equal footing with drivers (think protected bike lanes, curb bump-outs, raised crosswalks, etc.). The parking meters that have popped up in places like Federal Hill and Wayland Square are mainly about boosting the City’s coffers, but they’re also indicative of an administration that does not be-lieve the convenience of car owners is sacrosanct. As the state explores ways to make long overdue infrastructure improvements to the 6-10 Connector, a group of transportation advocates has suggested completely replacing it with a tree-lined, multi-modal bou-levard that includes green space, bike-ways and rapid bus lines. The idea is starting to gain some traction.

Some might complain that these measures will make things more diffi-cult for drivers – and they’re right. But cities are dense, crowded places with lots of competing interests, and living, or driving, in them requires a willing-ness to endure some minor inconve-niences in service of the greater good. Cars cause lots of problems – traffic, pollution, wear and tear on our infra-structure – and urban highways wall off and sap vitality from our neighbor-hoods. There is a lot to be said for re-ducing the car traffic in the city and, let’s face it, as Americans we’re not going to make that change voluntarily. We need a little prodding. For the past century the urban environment was designed around automobiles, and the automobile flourished. Maybe if we start creating spaces for other forms of transportation, they’ll flourish too. Maybe our city will be better off for the effort.

To be clear, I’m no self-righteous bi-cyclist wagging my finger at selfish car owners; I’m just willing to abide my fair share of inconvenience in exchange for the privilege of driving. We’ve had our turn make the city in our own im-age, and all we have to show for it is a crumbling concrete jungle. Maybe it’s time we learn to share the road and see what happens. –John Taraborelli

Malcontent

Share the RoadReassessing the reign of the automobile

As far as introductory works by timeless, globally influential Brit-ish artists go, Oasis’ Definitely Maybe is second only to Shakespeare’s First Folio. Published in 1623 – 344 and 339 years before the births of Noel and Liam Gallagher respectively – The First Folio contains 36 of the Bard’s works, 18 of which had not been published previously, meaning with-out The First Folio, works like Julius Caesar, The Tempest and Macbeth would have been lost. Think about that for a minute. It’s like imagining a world without “Live Forever,” “Super-sonic,” or any of the other singles off

of Oasis’ debut album, without with the Britpop movement as we know it would not have existed.

To mark 400 years since Shake-speare’s death, The First Folio will be hit-ting the road – unlike Oasis, despite last fall’s widely reported rumors suggest-ing otherwise – on a 50 state US tour. Brown University will be hosting The First Folio from April 11 through May 1 in the Granoff Center for the Creative Arts where it will open to some of the most famous passages ever written. WBRU, meanwhile, will almost certainly be play-ing any number of Oasis’ contributions to Western culture during their Retro

Lunch, which is commercial free on Saturdays. 154 Angell Street. 861-1955, Folger.edu/First-Folio-Tour –Tony Pacitti

The First Folio, aka Shakespeare’s Greatest Hits


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FASHION STATEMENTS April 20 – May 17

Pulse | City

As a blonde, finding a book or maga-zine for my specific hair color has never been a problem. There always seems to be an actress or singer who is rocking my hair color in a stylish way that I have thought about copying a time or two. Redheads, unfortunately, don’t have this luxury, which is why Providence natives, bloggers and redhead experts Stephanie and Adrianne Vendetti have written their new book, How to Be a Redhead.

How did you come you come up with the idea of a book for Redheads?Adrianne: Growing up in a city where most girls [are] Portuguese or Italian and have a naturally beautiful, olive complex-ion was always tough, and Steph and I always felt different from everyone else having red hair and freckles. Stephanie was attending her last semester at [the] University of Miami, while I was in Boston in 2011 when we started as a website, How To Be A Redhead. After our website con-tinued to grow larger and more success-ful in 2014 we were offered a book deal.

What was your favorite subject to write about? Fashion, makeup, hair or skincare?

Stephanie: Most fun to me, and I think Adrianne can agree, would have to be the hair tutorials. Kiera Doyle, who we at-tended La Salle Academy with, was our hair stylist. We got to play and see what hairstyles complemented our skin and our hair, and Kiera did an excellent job helping us accomplish that.

What is your favorite tip to give fellow redheads?Adrianne: Our main focus is to be pas-sionate about being a redhead and be proud of standing out. The best tip we have is to embrace your red head and all of its features.

What part of your book are you most excited for readers to read?Adrianne: The most important part I am excited for readers to read about is con-fidence, and learning that being a red-head is beautiful. Also, there is a special section in the book to get special celeb-rity redhead looks that I think readers will enjoy.

How To Be A Redhead will be available in bookstores on April 12. HowToBeARed-head.com –Samantha Santos

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Forty-three minutes into the 1974 film version of The Great Gatsby, there is a moment when

Robert Redford, dressed in a spotless white suit, steps into the frame to greet Mia Farrow’s Daisy Buchanan for the first time in eight years. As in F. Scott Fitzger-ald’s novel, Gatsby has delved into a life of crime and has gained incredible wealth in order to impress the girl who got away. In the film version, as director Jack Clayton builds the tension – giving us a close-up first of Farrow’s face and then of Redford’s – we try to read the fu-ture of this couple in their reactions.

It is this moment of the film that Bar-bara Hampson of Cumberland, a fam-ily friend, recently recalled to me. Little could she know that night, as she watched The Great Gatsby with her husband, that her daughter Erika would someday co-produce another movie starring Redford and shot in Rhode Island.

This month, for the first time in more than three decades, Redford will be back in Rhode Island to take on the starring role in a film. As with The Great Gatsby, much of this new picture, The Discovery, will be shot in locations around Newport, some spots just minutes away from the Rose-cliff and Marble House mansions where The Great Gatsby was filmed. However, this time around, the ocean-side setting will be used to create a very different atmosphere. While Gatsby was a rags-to-riches playboy, Redford’s character

in The Discovery is a scientist whose proof that an afterlife exists leads millions to take their own lives in order to reach it.

Redford is not the only celebrated actor participating in the project. Rooney Mara, whose performance last year op-posite Cate Blanchett in Carol earned her the Best Actress Award at the 2015 Cannes Film Festival as well as a Best Supporting Actress Oscar nomination, will play a woman with a tragic past who falls in love with Redford’s son.

Jason Segel, who will play Redford’s troubled son and Mara’s love interest, got his start in the cult television classic Freaks and Geeks, and has co-written and starred in both the hilarious Forget-ting Sarah Marshall and the franchise-reviving film The Muppets. A veteran of comedy, Segel demonstrated a gift for drama in his striking portrayal last year of writer David Foster Wallace in The End of the Tour. The Discovery, billed as a sci-fi love story, looks to be a continuation in this new turn in Segel’s career.

Charlie McDowell, who co-wrote the script with Justin Lader, will direct the film. If his last feature film, The One I Love (also written by Lader) is in any indica-tion, I think we can expect The Discovery will keep us on the edge of our seats until the credits roll. At once eerie and come-dic, The One I Love, starring Mark Duplass and Elisabeth Moss, is a relationship dra-ma with a twist I can’t spoil (you really need to see it for yourself). Shot almost

entirely at one location, the film dem-onstrated what McDowell could achieve with constraints..

From Cumberland to Hollywood (and Back Again)The night of this year’s Academy Awards, I found myself seated among a group of 100 or so cinephiles, all dressed to the nines, at tables covered in white linen set up on the stage of the Veterans Me-morial Auditorium. Except for a handful of people who had come to watch the Oscars on a full-size screen that hung at the back of the stage, the auditorium was empty, which, oddly enough, made the cavernous space feel cozy. We onstage had come to kick off a yearlong celebra-tion of the 20th Anniversary of the Flick-ers’ Rhode Island International Film Fes-tival. We were also here to celebrate the achievement of five honorees – Chad A. Verdi, Trudy Coxe, Richard Marr-Griffin, Mauro Colangelo and Erika Hampson – being recognized for their contributions to the Rhode Island film community.

Accepting her Producer’s Circle award, Erika, a co-producer on The Discovery, credited Steve Feinberg, Executive Di-rector of the Rhode Island Film & TV Office, and “the fantastic local crew” for making working in Rhode Island “such a wonderful experience.” She also praised Chris O’Donnell and Kevin Sciotto, heads of the New England Studio Mechanics Union, saying, “I would make all my mov-ies in New England if it meant getting to work with both of them every time.”

As it happens, this time Erika was in-strumental in bringing The Discovery to Rhode Island, where the current mo-tion picture tax credit makes the state appealing to production companies. Though Erika is now a resident of New York City, this will be the third time she has returned to Rhode Island over the last three years to work on a film pro-duction. In 2014, she was a co-producer on Maya Forbes’ Infinitely Polar Bear, a critically acclaimed drama starring Zoe

Saldana and Mark Ruffalo, whose per-formance was nominated this year for a Golden Globe. Last fall, Erika was an executive producer for the forthcoming drama Measure of a Man, directed by Jim Loach, and starring Donald Sutherland, Judy Greer and Luke Wilson. Adapted from Robert Lipsyte’s YA novel One Fat Summer, this coming-of-age-story will be one to watch for this year.

A native of Cumberland, Erika started her career in film and television as a per-sonal assistant. Graduating from Boston College in 1999, she moved to New York, first landing a job on the Queen Latifah Show and, two years later, becoming Vin-cent D’Onofrio’s assistant on the long-running crime procedural Law & Order: Criminal Intent. She made the jump to producing in 2008 when D’Onofrio di-rected the indie horror-musical Don’t Go in the Woods. Since then, Erika has worked as a producer on numerous proj-ects, including Robot & Frank, winner of the Alfred P. Sloan Prize at the 2012 Sun-dance Film Festival, and God’s Pocket, starring Rhode Island’s Richard Jenkins, Christina Hendricks and the late Philip Seymour Hoffman.

When asked what advice she would give to students in Rhode Island inter-ested in working in the film industry, Erika replied, “Do whatever it takes to get your foot in the door. If you hear of a movie coming to town, be proactive. Call the production office or wander by the set to talk to anyone who looks of-ficial and offer to work your butt off… for free, if necessary.”

Though she is currently helping scout sites and manage budgets, Erika made it clear that she started by getting people coffee, arriving to set early and staying late. “When you’re starting out,” she says, “No task is too small or menial. You may not realize it, but if you are a hard worker, if you’re kind and if you have a good at-titude, people will take notice and they will want to keep you around.” She con-cluded that “in this business, it takes a little luck and timing to get that first op-portunity. The rest is up to you.”

Robert Redford’s return to Newport is an historic occasion for the RI film industryBy Dave O’Connell

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The Discovery starts filming this month in locations across RhodeIsland with Robert Redford


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Beer Culture as a Way of lifeOpinions vary on why Rhode Island continues to thrive in beer culture. Maybe it’s because, much like our state’s founder, Roger Williams, we just want to create and foster something that truly feels like our own. Of course, the availability of really big, solid buildings – like mills and garages – could be another reason. Breweries like Bucket Brewery (100 Carver Street, Pawtucket. 305-0597, BucketBrewery.com) and Long Live Beerworks (425 West Fountain Street. LongLiveBee-rworks.com) both benefit from the high ceilings and concrete floors of industrial space allowing them to brew, package and sell all from one floor. Each space begins raw, which lets the person-ality of the craftspeople and the beers themselves really take over. Union Station, don’t forget, was the city’s train terminal until the ‘80s.

Michaela Brinkley, the Customer Service and Marketing Coordinator of Revival Brewing Com-pany has a different theory. She thinks that maybe Little Rhody’s foodie culture has bred a “strong appreciation of flavors” in us. Beers with tastes well beyond the mass-marked offerings seem like a natural extension. That makes sense as to why Revival is located within Brutopia (505 Atwood Avenue, Cranston. 646-8877, RevivalBrewing.com), the barbecue place known for its dry rub and smoky flavors. You can drink at their bar then head downstairs to Revival’s tap room, which Michaela refers to as a “beer clubhouse.”

It’s that theme of “clubhouse” that is prevalent in almost every conversation with brewers and bartenders. They are transforming their spaces from places to sit and grab a beer into places of active participation. For example, Foolproof Brewery (241 Grotto Avenue, Pawtucket. 721-5970, FoolproofBrewing.com) holds yoga nights followed by a tasting, while Bucket Brewery partners with running store Rhode Runner for runs that invariably end in beer drinking.

Fortunately, membership in this club is not exclusive. It’s a community that wants to grow its ranks one beer drinker at a time. Although there’s a definite competition at play, it’s viewed as making the entire scene better. Mutually beneficial one-upmanship. Just head to social media for proof; a quick search for #401craftfamily will show you what you’re getting into – brewers, bars, liquor stores and craft beer drinkers all supporting the notion that local beer creates a lifestyle, not just a business. Trying different techniques, flavors and combinations is a delicate alchemy resulting in no one beer that will please everyone. It’s getting the chance to experi-ment and talk with other brewers about their successes and failures. It’s a willing belief that making beer with your friends is just as much fun as drinking beer with your friends. Well… maybe a close second.

Providence is the Creative Capital for several reasons: chiefly among them is a wide variety of innovative beer (it also tends to make any bad news a little more manageable). It started off quietly enough Downcity with Union Station Brewery (36 Exchange Terrace. 274-2739, JohnHar-vards.com), a John Harvard’s franchise, opening in 1993 (just over a

year after the Cambridge original) and Trinity Brewhouse (186 Foun-tain Street. 453-2337, TrinityBrewhouse.com) notably kicking off a year

later. Since then, our little state has become home to over a dozen operating breweries and brew pubs, not to mention an ever growing number of craft-beer-only bars. And here stands Providence, our polestar for beer possibilities.

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Big things are brewing in the cityBy Jim Pierce

loNG liVe BeerWorKs

With 32 craft beers (only two of which are imports) on tap, Ron Koller, owner of newly opened, The Malted Barley (334 Westminster Street. 490-0300, TheMaltedBreweryRI.com), wants to “promote the culture” just as much as the brewers. He’s had local brewers in already to educate his staff and is building partnership events with them as well. Ron would eventually like to operate VIP outings to breweries to show his customers the care people put into making a beer for them.

Over at Ogie’s Trailer Park (1155 Westminster Street. 383-8200, Ogies-TrailerPark.com), they’re always offering their “66 AmeriCans of Beer and Guinness.” This list is not exclusively microbrews, with the understanding that sometimes a person just wants to relax on colorful lawn furniture on a cement patio and drink a ‘Gansett tallboy.

The folks over at Doherty’s East Avenue Irish Pub (342 East Avenue, Pawtucket. 725-9520, TappedRestaurantGroup.com) offer ongoing craft beer night events, but also want you to try a flight. If you haven’t had one already, a flight is a small sampler of different beers served on a paddle (like an undersized boat oar with glass-sized holes in it). It’s a great way to try out something new without com-mitting to a full pint. They also pour the best Newport Storm off island.

What Cheer Tavern (228 New York Avenue. 680-7639, WhatCheerTavern.com) is pulling distinctive drafts, not just from West Kingston’s Proclama-tion Ale Company, but from around the country and across the globe. Ap-parently, the Germans are brewing beer these days too.

The taps over at Julian’s (318 Broadway. 861-1770, JuliansProvidence.com) are constantly rotating. What you can consistently expect are micro brews from around the country. They still highlight our local brewers though: look for Proclamation Ale Company, Grey Sail and Foolproof by the bottle.

loCal Bars stay Crafty

Beer Glossary

Since drinking really good local craft beer with others who like to do the same is kind of the point, bars have been taking notice in a huge way. Brutopia (505 Atwood Avenue, Cranston. 646-8877, BrutopiaBrewery.com) pours Revival beer exclusively, while other bars stretch beyond our borders for additional quality beers. The point is to showcase what’s out there and let you, the drinker, de-cide what you like.

aBV – alcohol by volume

adjuNCt – a (mostly) neg-ative term used to describe mass-produced lagers be-cause of the lesser “adjunct” ingredients used in brewing

BomBer – a 22 ounce bottle of goodness

GroWler – a 64 ounce jug of goodness

Hops, malt, yeast – prepared properly, these are the ambrosial parts that make the whole

iBu – international bittering units – oddly this has nothing to do with taste, but every-thing to do with chemistry

If you don’t know much about the brew you drink other than it’s delicious and the 21st Amendment is still operational, you are not alone. Here’s an all-too-brief primer that should at least give you some baseline beer vocabulary:

tHe malted Barley

Brutopia / reViVal BreWiNG CompaNy

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BlaCK Cat pale ale • loNG liVe BeerWorKs

So, where do get your name?I’m actually named after Fanny the Elephant who lived for 35 years at the Slater Park Zoo in Pawtucket. They had her chained up the whole time, poor dear. My original name is Break Free Fan-ny, but you know, it got to be a mouthful.

Speaking of which, you’ve got a pretty distinct flavor. You’re not overbearing, but you’re definite-ly not shy either.It’s my hops! I’ve got seven of them. They’re the flowers that give me that citrus flavor as well as my unique floral smell.

I was going to ask about that.With all those hops working together you’d think my IBU would be through the roof, but it’s a nice, level 55 IBUs for me. I’m a session beer for a reason. That means I taste smooth enough to drink again and again. Plus my ABV is 4.7%, so I’m easy on you, too. Mi-chaela in the brewery says I’m very “approachable.” I think that sums me up perfectly.

I agree, by the way. But wait a sec-ond, I thought IPAs generally had more alcohol in them?Right. That’s the old model, darling. Brewers today are able to actu-ally utilize techniques and quality

ingredients to make very flavor-ful India Pale Ales with lower alco-hol content and, hopefully, without the headache afterwards. Now my friend, Conga – who is also named after an elephant, might be what you’re looking for; an Imperial IPA with 9.5% ABV and a big, bold flavor.

Good to know. Now where can peo-ple find you?I haven’t made it out to the shops yet, but I’m here at Brutopia every night. You should come by. I’m even avail-able to take home in 22 ounce bottles. The boys call them “bombers,” but I hate the name. “A ‘bomber’ of Fanny,” sounds so crude.

tHe Beers speaK for tHemselVes

You’re a big fella. What’s the ABV on a beer like you?Thanks for noticing. I’m at 9% al-cohol by volume, so be careful. I’m malty with some caramel mixed in with my hops. I’m so flavorful that you may not taste my 9% sneaking up on ya’.

I think I read something about hop bomb? Is that dangerous?Not unless you’re use to drinkin’

light beer. Ha! No, seriously, it’s just an additional process that gives me my awesome aroma. I smell like the manliest flowers ever. I’m not as bitter as you’d think I’d be either. I’m 90 IBUs, but still a well balanced kinda’ beer.

What’s it mean to be an Imperial Red Ale?Look at me: I’m glowing copper. I am one good lookin’ beverage. In this

case “Imperial” means the brewers took a great idea and amped up the elements making me bigger, bolder and more awesome. I am Redrum.

You are not quiet about it either. Where can people find you?Right here at Trinity Brewhouse. I’m kind of a big deal. Everyone knows me. I get out every night in growlers, too. That’s 64 ounces of Redrum co-min’ to your house. You up for it?

I’m glad I caught up with you. Where have you been hiding?Since we opened in January, the taps around here are constantly changing up. Armando the brewer makes small runs of beer just to innovate and test the response here in the tasting room. I’m actually fortunate to be coming back so soon, people really responded well to me. Get down here as soon as you can though, because I’ve got one foot out the door already. Who knows when I’ll show up again?

What do you think it is about you

that resonates with people?Probably my strong fruity flavor. I’m dry hop made, meaning that aromat-ic hops are added after the boiling process so that tends to really make my flavor pop. I’ve got 65 IBUs and I’m 6.5% ABV too; I’m balanced and I pack just a little more punch than you’d expect.

Wow, that’s pretty comprehensive.Yeah. I’m the complete package. That being said, there are some smoked beers coming that are going to blow people’s minds. There’s talk about

cherry wood and maple wood being used that sounds pretty exciting.

That sounds great. Where can peo-ple find you, Black Cat?At Beerworks, but just for a little bit. Come down and see the place. The weekends have been pretty busy; Wednesdays are fun and a little calmer too. I can travel in these great 32 ounce “Boston Round” bottles. I’m not out to the bars yet, but I’m hoping that’ll happen soon. Unlike most black cats, I’m actually feeling pretty lucky.

The best way to find out about a few of the locally made beers is to talk with them directly. We’re sitting down with three of the Ocean State’s popular brews to taste what you can expect.

faNNy sessioN ipa • reViVal BreWiNG CompaNy

redrum imperial red ale • triNity BreWHouse

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a Guide to rHode islaNd’s Beer tastiNG roomsBreweries almost always have tasting rooms. Small samples allow customers to identify beers they like and, most likely pur-chase before leaving. These aren’t bars, people; use them responsibly. They generally don’t serve food and are in smaller or unfinished spaces. If you really want to talk about beer and drink the freshest stuff possible, however, these are the spots for you. Full tours of breweries are also generally available.

BUCkET BREWERY 100 Carver Street, Pawtucket. 305-0597, BucketBrewery.comTasting times: Fridays 1-7:30pm; Satur-days 11am-5pmWhat you can take home: 32 ounce growlers are availableCost per tasting: $5

CROOkED CURRENT BREWERY 558 Mineral Spring Avenue, Pawtucket. 473-8312, CrookedCurrentBrewery.comTasting times: Thursdays 5-7pm; Friday 5-8pm; Saturday 1-5pmWhat you can take home: 32 ounce and 64 ounce growlers are availableCost per tasting: $7

FOOLPROOF BREWERY 241 Grotto Avenue, Pawtucket. 721-5970, FoolproofBrewery.comTasting times: Friday 5-7pm; Saturday 1-5pmWhat you can take home: Six packs, 22 ounce bombers and 64 ounce growlers are availableCost per tasting: $10

loNG liVe BeerWorKs

PROCLAMATION ALE COMPANY141 Fairgrounds Road, West Kingston. ProclamationAleCo.comTasting times: Thursday 3:30-7pm; Friday 3:30-8pm; Saturday 12-5pm; Sunday 12-5pmWhat you can take home: 32 ounce growl-ers are availableCost per tasting: $5

RAVENOUS BREWING COMPANY840 Cumberland Hill Road #10, Woonsock-et. RavenousBrew.comTasting times: Thursday 4-7pm; Saturday 1-4pm Fun fact: There’s pizza on Thursday nightsCost per tasting: $8

TILTED BARN BREWERY1 Helmsley Place, Exeter. TiltedBarnBrewery.com Tasting times: Saturday 1-4pmWhat you can take home: Growlers are availableFun fact: The hops are grown on site

NEWPORT STORM BREWERY 293 JT Connell Highway, Newport. NewportStorm.com Tasting times: Sunday, Monday and Wednesday 12-5pm; Thursday, Friday and Saturday 12-6pmFun Fact: Thomas Tew Rum tastings are also availableCost per tasting: $9P

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425 West Fountain Street #104. LongLiveBeerworks.comTasting times: Wednesday, Thursday and Fri-day 4-9pm; Saturday 1-8pmWhat you can take home: 32 and 72 ounce growlers are availableCost per tasting: $10


505 Atwood Avenue, Cranston. 646-8877,RevivalBrewing.com Tasting times: Monday through Friday 12-8pm; Saturday and Sunday 12-4pmWhat you can take home: A great variety of beer options

BreWpuBs, tooUNION STATION BREWERY36 Exchange Terrace. 274-2739, JohnHarvards.com Fun fact: The Providence location is a former train station-turned-brewery.

TRINITY BREWHOUSE186 Fountain Street. 453-2337, TrinityBrewhouse.com Fun fact: Trinity Brewhouse is the largest brewery in Providence.

CODDINGTON BREWING COMPANY210 Coddington Highway, Middletown. 847-6690, CoddBrew.comFun fact: You can become a member of the “Mug Club” for special benefits.

Brutopia / reViVal BreWiNG Co.

WHALER’S BREWING COMPANY1070 Kingstown Road, Wakefield. WhalersBrewing.comTasting times: Thursday and Friday 4-8pm; Saturday 1-7pm; Sunday 1-5pmFun fact: Bring your own food and stay a whileCost per tasting: $8

GREY SAIL BREWING OF RHODE ISLAND63 Canal Street, Westerly. 212-7592, GreySailBrewing.comTasting times: Thursday and Friday 4-7pm; Saturday and Sunday 1-5pmWhat you can take home: A great variety of beer and different souvenir glassesCost per tasting: $5-$8

aNd more tastiNG rooms ...

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All in the FamilyMcKenzie and Amy Larkin met in San Francisco and made their way to Providence by way of Boston. They live in an early 1900s home in Wayland Square.

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City StyleAT HOME / SHOP TALK / THE LOOK / BEAUTY / GET FIT

My father-in-law has lived in Santa Fe for years and has an incredible collection of Southwestern art. We were blessed enough to be given this John Nieto painting (he’s a world renowned Native Ameri-can artist) when we renovated six years ago. We painted this room to ensure the painting’s rightful place in the room.

These photos of our kids were taken by our dear friend Banner Radin, who is a professional pho-tographer with whom we have had many vacations. We are lucky to have such a talented good friend who captures priceless photos of our family.

McKenzie surprised me with these paintings of our kids by a local RISD grad a couple of Christmas-es ago. I burst into tears when I opened them: she did an amazing job capturing their true expres-sions. They’re a favorite item in our home.

This table was always in my child-hood home living room [in Mar-ion, MA] growing up. My mom gifted it to us years ago. I love that it now resides in our living room and features photos of our family and friends as it did in my childhood home.

My husband nabbed this cowhide rug at Brimfield a couple years ago. It’s funny because they are plentiful in Santa Fe where his family lives and we got one in New England that we love.

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City Style | by Jeanette St. PierreThe Look

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Mary-Kim ArnoldPoet, visual artist,prose writer

You have a unique sense of style. I love interesting textures and I love things that drape softly. Most of what I’m wearing I bought second-hand. The pants come from Savers. They are meant to be capri length for someone taller, I think, but I love where they fall. I got the jacket at the Wheeler Clothing Sale. I like that it is cropped – it has a good swing to it. The shirt is from the (very recent) clearance rack at The Gap. I think there are probably a few fashion rules I’m breaking by having so many “focal” points – scarf, belt, earrings – but all these items make me very happy.

I love your use of color and accessories. I remember my mother telling me that well-dressed French women were minimalists, and before they left the house they’d always re-move one accessory. I have no idea where she had heard this, but I tend to err on the side of excess, I think. The pink scarf is one of my all-time favorite items. I wear it all through the spring and fall. I think of pink as a neutral. I wear it with everything. How does your work attire differ from your weekend attire? I go through stages where I will only wear one kind of outfit for weeks at a time. At work [as the Director of Evaluation & Learning at the Rhode Island Foundation], I am in a “pants, long belted shirt and jacket or sweater” mode. For non-work, I have taken to wearing long plaid button down shirts and hoodies over everything – jeans, skirts, yoga pants. Most of my non-work time though, I am in my studio writing or sew-ing. But if I am going out – dinner or drinks – I love to dress up with rich colors, textures and lots of detail. And baubles! What else do you do for fun in Providence?We try to go see bands at the Columbus, AS220, Machines with Magnets. My friend runs an amazing reading series at Ada Books. I love the RISD Museum, and I’ve taken a bunch of classes at RISD. I took a class on joomchi – which is a Korean papermaking technique – a few months ago. That class is what inspired the pieces in the photo. We also have friends over for brunch. We binge watch Netflix. Oh, and I love fancy cock-tails – lots of great options for that!

To read Mary-Kim’s writing,visit MKimArnold.com.


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TEDxProvidence is a full day of community

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A F U N D R A I S E R T O S U P P O R T

May 4th 2016Wednesday 6:00pmHOTEL PROVIDENCE

139 Mathewson Street, Providence

Join us as we honor Congressman David Cicilline

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S trengthening Our Roots

“How similar was it to yoga?” my girlfriend asked when I told her I had just tried Pilates for the first time. It’s not an uncommon response. Pilates is arguably the most misun-derstood approach to fitness. There is certainly some common ground with yoga: an emphasis on stretching and body control; a methodical, low-intensity approach; a foreign-sound-ing name. And like, yoga, Pilates is more of a practice intended to make us better in other areas of our health and fitness, rather than an aim in and of itself.

“Pilates is not what people do. Even for Joe Pilates, it wasn’t what he did. He was a boxer,” explains Laura Nave of Rare Form Pilates. At her inti-mate studio on South Main Street she teaches the practice named for the man who created it: German boxer, bodybuilder, and expat Joseph Pi-lates. She uses it as he intended: to help her clients achieve goals in other areas of fitness like running, strength training, dancing, etc. In fact, the popularity of Pilates can be traced back to the professional dancers who adopted it as a training method in ‘30s and ‘40s, becoming some of Pi-lates’ (both the person and practice) first devotees. So there’s no competi-tive Pilates circuit? I asked her. “Defi-nitely not,” she replied.

While the similarities to yoga are noteworthy, Pilates is undeniably something else entirely. “Think of it as strength training without the stress and impact on your joints,” Laura con-tinued. And indeed, this is another practice with which Pilates has some distinct similarities. Both use resis-tance to develop and tone the mus-cles, put an emphasis on engaging the core as much as possible, employ compound movements and iterations to work the muscles in different ways, and, of course, involve equipment that could be mistaken for torture devices (more on that momentarily).

Laura had me start with some ba-sic foam rolling – one of those things I know I should be doing, but never seem to get around to. She assured me that this practice of myofascial release would help stretch and relax the connective tissue surrounding the muscles, relieving some of the

aches and tightness associated with frequent running. Roughly one min-ute into rocking my quad back and forth across the cylinder, I was con-vinced I should invest in a foam roller at home.

After that, it was on to the ma-chines. The first one, which looked like the unholy love child of a leg press machine and a doctor’s exam-ining table, was ominously named “The Reformer.” Despite sounding like something out of the Spanish Inquisition, The Reformer is actually a versatile tool for working the legs and core.

Moving at a gentle yet consistent pace, Laura cycled me through a se-ries of lower body and core exercises, mostly variations on simple move-ments like leg presses, crunches, and even one similar to running. We sel-dom did any exercise for more than 20 reps or so, and the level of resis-tance was just enough to make me work, but nothing that would rise to the level of “feel the burn.” In Pilates, there are no weights, only springs or body weight, and the level of re-sistance is not the point – it’s just a means to an end. The real endgame is body control. This is evident in the history of the practice: before it be-came known as Pilates, the man who invented it dubbed it “Contrology.”

This is where Pilates shows some distinct similarities to another, more

surprising activity: physical therapy. “In many ways, Joe Pilates is the fa-ther of modern physical therapy,” Laura said. The aim is not just to build strength and control, but to do so while minimizing the adverse affects of so many other exercises. Laura explained that unlike other forms of strength training, Pilates does not progress through increased resistance or reps, but by adding movement. By increasing the complexity or range (or both) of a particular exercise, Pilates forces us to work harder on control. Each time I found my muscles shaking or twitching while digging deep into a movement, Laura was there with en-couragement. “That’s the work right there. That’s your muscles telling you that they’re working.”

After about an hour we had worked through what we jokingly called “the Whitman’s Sampler of Pilates.” I had none of the usual signs of an intense workout: no panting, very little sweat-ing, and no fatigue. Instead I felt loose and relaxed, but with a distinct sense that I had worked. It may be hard to understand what Pilates is, but the benefits are glaringly obvious.

City Style |

No Pain, Plenty of GainDon’t let the low intensity of Pilates fool you

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By John TaraborelliGet Fit

Pilates is like strength training without the stress and impact on your joints

Rare Form Pilates305 South Main Street

859-1166 RareFormPilates.com


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There are two questions I get asked, both as a beauty columnist and as someone who’s in constant pursuit of looking and feeling my best. One is where to get a great – “I mean really great” – blowout. The other is where to get an on-trend manicure. I have lots of recommendations for places I’ve tried and enjoyed, but had al-ways had a hunch about The Beauty Lounge at Magnolia. The Park Avenue salon has seemed to me as though something particularly stylish was go-ing on inside; with their recent expan-sion to include a gift boutique, I knew I had to check it out.

I walked in the doors and had two options: left into the boutique, and right into the salon, where I could already hear the buzz of stylists and happy customers’ chatter. Since I had a few minutes before my service, I chose left, where I found a fab selec-tion of stylish accessories like clutch-es and scarves. I was particularly im-pressed by Magnolia’s focus on local jewelry designers like Jessica Ricci, Loren Hope and John Medeiros.

Heading into the salon side, I met Angela Manzo, who owns Magnolia with another stylist, Christine St. Hi-laire. Angela gave me a quick tour of the salon, which included a huge hair area, a separate room for nail services,

rooms for aesthetics like lash exten-sions, facials and spray tans, a whole separate relaxation area and a room just for washing hair. I was struck both by the size of the place and what a great job they do of keeping every-thing private and relaxing for guests. I couldn’t help but ask how many peo-ple work at Magnolia. “We’ve got a lot of talented people,” Angela said, list-ing off 20 stylists, five nail techs, two skincare experts, three lash extension people and one spray tanner. Easily double what most salons can support – and that’s not counting the students who come in as interns. “I like to mix new talent and seasoned stylists,” An-gela explains. “The students are see-ing a lot, and the stylists are learning new trends.”

She sat me down in Dean’s chair, who would be giving me the Uptown Girl blowout from the Blow Out Bar. “How do you like your hair?” he asked me. “As big as possible.” Dean was pleased. “Excellent,” he said. “I love it.” We talked hair tips throughout the service. I was impressed with how much Dean cared about curly hair education, and how many great prod-ucts he recommended to me. He’s es-pecially loving Redken’s Pillow Proof line, claiming it added days to a blow-out… which I was going to want to do,

because my hair came out perfect: smooth and shiny, with tons of volume and just the right amount of flip.

Next, I headed to Sheila’s nail sta-tion for a gel manicure. I loved that she was up to date on current nail colors and was making suggestions for me. Your normal quick service nail salon definitely doesn’t take that kind of time to help you work out the big-gest decision you’re going to make all week. We went with a shimmery slate grey OPI, with a bright silver accent nail. I loved it – and left the salon feel-ing fantastic, and completely ready for the glamorous night I had ahead of me.

During April, Magnolia is offering two deals on spray tans: buy three at $20 (normally $35) and get one free. They’re also offering 15% off John Me-deiros jewelry in the boutique. “I love that we make people feel good by making their exterior look good,” An-gela says. “They feel better inside. It’s really a gift.”

City Style |

Stop and Smell the FlowersThe Beauty Lounge at Magnolia is a one-stop shopfor getting gorgeous

By Julie TremaineBeauty

The Beauty Lounge at Magnolia

1375 Park Avenue, Cranston944-4844

MagnoliaSalonRI.com


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City Style |

Downcity EclecticHomestyle offers a quirky mix ofaccessories for you and your home

by Claire FlanaganShopping

We all love to wander West-minster Street downtown – it’s full of cute stores and cozy cafes, and its cobblestoned streets and beautiful architecture give it a charming and inviting ambiance. So, you can imag-ine my delight when I popped into a store on Westminster I hadn’t yet been to, Homestyle.

Owner Lisa Newman Paratore told me about the eclectic space, which, when I visited on a Saturday after-noon, was packed with browsing visi-tors. Homestyle has been open for nine years. Lisa’s background is in interior design, so the store originally featured mostly furniture and home décor, with some well-designed gift objects. Over the years, however, the shop “morphed into more of a design-oriented gift em-porium,” explains Lisa. “I buy everything with a designer’s eye – has to have a good function, has to be well made, has to be a good value. I really do try to find things that are trend-setting and not following trends.”

Homestyle is definitely stacked with all kinds of goodies. The feel is ex-tremely whimsical and tasteful. Vintage

looking wallets and bags, goofy socks, gourmet soaps and candles, succu-lents and plants, coffee table books, serving trays, glassware, drinking ac-cessories and clocks are just a few of the eye-catching gifts scattered about the room. You can also find hip jew-elry, eyewear and a few racks of cool clothes hanging in the back. There’s a large kids’ section with toys, books, gifts, stuffed animals and backpacks, as well as a pet section with chic toys and treats for your pooch or cat. If you’re more interested in making your own gift or are gifting to someone cre-ative, there are arts and crafts supplies, pens, pencils, stationery, sketchpads and coloring books as well. A gift card section is filled with fun and playful cards for any occasion. Rhode Island themed paraphernalia are all around – from birdhouses made from old Rhode Island license plates to Rhody themed word magnets to street signs you may recognize – as well as nautical-themed wares covered in blue anchors, but Lisa gets fair-trade pieces from all over the world. She also features works from various local artists. The origins, age

and kinds of pieces featured through-out Homestyle truly vary.

“If you were to look at my design aes-thetic, the way that I do interior design is very consistent with what you see here – contrast of texture, really satu-rated, delicious color, a combination of some very modern minimalist and some really authentically indigenous hand-wrought things,” says Lisa. “I think that’s probably one of the things that makes our store very unique.” Though the space itself is rather small, you could easily browse for hours, and the em-ployees at Homestyle are very attentive and knowledgeable – Lisa really likes to hire other artists and creators.

There are so many beautiful pieces to explore in the store, with new items are coming in all the time. You can check the Facebook page to see what’s new and shop online as well.

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Homestyle229 Westminster Street

277-1159HomestyleRI.com

Make your house a little more fabulous at Homestyle


272 Thayer Street | 831-0174Find us on Facebook

Spring is right around the corner, so come get ready with a new pair of Birkenstocks. All brands of stylish footwear for men and women, plus clothing and accessories. On Thayer for over 40 years!

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an award-winning restaurant on Thayer for

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kaBoB anD Curry161 Cushing Street | 273-2737

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Unicorns do indeed exist at Pleasant Surprise! Come explore our playful and magical merchandise, where you’ll find something fun for everyone. Newport location too!

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with additional works bySara Barney

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Choreography by Eva Marie PachecoOriginal Composition by Tony Lustig

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For use against a black or dark background

www.ppacri.org (401) 421-ARTS (2787)

April 8 - 10MEDIA SPONSOR


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Feast IN THE KITCHEN / oN THE mENu / rEvIEw

The South, Up NorthIt’s rare that good Southern cooking makes its way to our plate, but we’re always grateful when it does. That’s why The Slow rhode is so exciting. It takes what we love about Southern cuisine and puts the Providence spin on it that we’ve come to expect from our chefs. Turn the page to learn more.

Hot Fried Chicken at The Slow rhode


Over the 13 years I’ve lived in Providence, the city has continued to evolve at an exponential rate. Case in point, The Slow Rhode restaurant is part of a recently completed reno-vation of an old livery garage, along with neighbors Cleverhood (famous for high-quality, American-made cy-cling rain capes), new brewery Long Live Beerworks, Devine City Cycle spin studio, martial arts studio City Aiki and the non-profit Downcity Design.

Broadway Bistro’s chef Patrick Lowney conceived of The Slow Rhode. It may seem younger and hipper than Broadway Bistro, but the two restaurants have a common thread: deeply flavorful, truly indul-gent dishes served in an unpreten-tious setting. Though both may have, at first glimpse, a décor and menu similar to other popular restaurants, there’s something of substance be-low the surface – an authenticity – that makes these two Providence restaurants especially satisfying.

The Slow Rhode’s interior is dark and cozy, its name emblazoned across the left wall in giant round-ed letters that reminded me of a Bauhaus teapot. Abstract art adds a tasteful splash of color. The bar seems just as prominent as the ta-bles, giving the interior a casual and comfortable feel.

Just like the space, the cocktail menu is small but enticing. Instead of bearing pun-laden cutesy titles, the drinks are starkly named after their main liquour: Vodka, Gin, Te-quila, Mezcal, Bourbon. My table companions had the Tequila ($10), with organic poppy liqueur, lime, hot sauce and a black salt rim. I had the spritzy Vodka ($10), with cherry heering and a cherry garnish coated in finely ground black pepper. The ingredients may seem unusual, but it was not just a gimmick; these were delicately balanced drinks. It was so delightful, I considered ordering an-other but thought better of it.

The Slow Rhode has a southern-influenced comfort food menu with a heavy dose of Louisiana, an under-represented niche in Rhode Island. The menu is mostly small plates

and everything is easy to share. Our poutine-like French Fries and Gravy ($8) were served with ample shreds of duck confit. The toast with oyster mushrooms and marinated sheep’s milk cheese ($4) came in a serving of three, fortunately for our three-person table, as did the three large Crawfish Beignets ($9), which we eagerly dipped into the surrounding Tabasco mayo. Out of these three small plates, the Beignets were my favorite, a Southern version of the platonic Rhode Island clam cake.

My husband ordered a glass of the Weyerbacher Tarte Nouveau ($9), an unusual draft selection, our friend switched to the Mezcal cocktail ($10) with cassis and I had the Lunar Apogé Syrah ($10), a biodynamic and organic wine from France. Bio-dynamic winemaking is practically an occult art, and the resulting wine always seems to have an edge.

The bowls of Gumbo ($9) and Sea-food Chowder ($8) were satisfying – the chowder didn’t skimp on the cream and was fresh, with clams in the shell. My gumbo had a dark roux that seemed to fill the hole winter

Feast |

Craving ComfortThe Slow rhode emphasizes small plates with big flavor

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By Stephanie Oboddareview

ONE MORE BITE: Waiting for a table? Stop by Long Live Beerworks next door for some eye-tickling typography and palate-pleasing beer samples.

roasted Turnips

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had left in my soul; though it was in-credibly hot, I couldn’t stop taking spoonfuls at a dangerously fast pace.

We each ordered one of the menu’s three large plates. The Hot Fried Chicken ($13) is a regional dish from Nashville traditionally served on a slice of normal-looking white bread you think you’ll forego until you find it is soaked with an ad-dictive hot sauce. The chicken was scattered with tangy pickle slices. My husband’s Braised Beef ($14) with rigatoni was fall-apart tender and had a rich broth harmonized by cubes of sweet butternut squash. My Catfish Chips ($14) looked beautiful with purple cabbage slaw and the tomato-based sauce pi-quante, also a Louisiana touch; the

seemingly endless pile of fried fish left me wishing our fourth friend hadn’t cancelled. But we still had room to share a square of not-too-sweet Cheesecake ($6). The large plates were consistently good, and though it’s difficult to choose a favor-ite, I’d say the catfish came out ahead.

Winters can be tough in Rhode Island. Some people like to escape to a tropical paradise, but for me, a dimly-lit hideaway with flavorful comfort food and creative drinks works just as well.

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The Slow Rhode425 West Fountain Street

facebook.com/the-slow-rhode

roasted cauliflower, beet hummus, butternut and poppy seeds


• Validated Parking

• Unlimited Group Classes

• Complimentary Towels

• Sauna • Juice Bar

• Massage

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Feast | By Nicolas StaabIn the Kitchen

The Providence G has named Robert Sisca executive chef for all of its culi-nary ventures: GPub, the Rooftop and Garde de la Mer. Although he spent much of his career in highly regarded restaurants in NYC and Boston, Rob-ert has roots here in L’il Rhody – and he’s excited to be back. We met up to talk about his artistic visions for Garde de la Mer and how he plans to bring Providence G to new culinary heights.

You started cooking in Providence and spent a lot of time in premier kitchens in NYC and Boston. Tell us about your journey and why you came back to Rhode Island. I came to Providence in 1999 to at-tend the Johnson & Wales University culinary program. During that time, I worked at Gracie’s when it was located on Federal Hill. That was my first ven-ture into fine dining. Then I moved to NYC and worked at One if by Land, Two if by Sea. That experience made me want to move up and see what I could do at a higher level. I landed at Le Bernadin and finally chef partner at Bistro du Midi in Boston.

Le Bernadin was incredible: the pre-cision, the accuracy, the ultimate fine-dining kitchen experience. I had no idea I would last there for five years. I started at Bistro Du Midi eight months before we opened the doors. It was my baby right from the beginning. But then I met Colin Geoffrey from the Providence G. I came in, looked at the building and the space and thought, “this is incredible. I would love to be a part of this.”

Now that you’re executive chef, how will you give Providence diners something new with Garde de la Mer? Garde de la Mer opened as a French seafood restaurant, so I really want to showcase that style of cuisine I’ve worked with my whole life. We’re go-ing to make the dining experience more fun. We’re taking the tablecloths off. We’re changing the menu to focus on small plates and a sharing atmo-sphere. We want our guests to have fun and be adventurous. There will be more crudo dishes, grilled octopus and hand-made pastas. As Chef Repirt would say, “keep the fish the star of the plate. Don’t overpower anything and keep everything simple.”

If you were to write down your “guide-lines for cooking” and frame them for all your cooks to see in the kitchen, what would they be? Tasting is my biggest thing. It’s easy to become accustomed to what things taste like. But every minute is different in a kitchen. A dish may need a little more salt, pepper, acid or different tex-tures. If you don’t constantly taste your cooking, you won’t know how it’s com-ing out for the guest.

The next is consistency. When a guest comes in March and tries a dish, and then comes back in April and orders that dish again, they should experience a consistent level of quality. Maybe the menu has changed through seasonality, but they’re still getting that amazing bite they remembered from last time.

What kind experience do you want people to leave with? I want to wow the guest. I want it to taste amazing and be visually stun-ning. Chefs are artists in their own way. Their heart and soul is on each plate. I want our guests to see my work of art on the plate. They should have fun with the food, be adventurous and try different things.

Describe your signatures dishes. Spanish octopus has been one of my signatures. We braise the octopus for

three hours in a stew with prosciutto, a little bit of mirepoix (celery, carrots and onion), sherry vinaigrette and olive oil. After it’s nice and tender, we grill the octopus “to order.” Another favorite of mine is grilled Mediterranean sea bass with chorizo, broccoli rabe and a little bit of blood orange. That’s definitely one of my signature dishes for the winter and early spring.

Outside of Garde de la Mer, what can we expect to see at the Rooftop and GPub? I want to keep each of the three ven-ues separate and unique. The Rooftop has a great view and scenery. There will definitely be more presence of a raw bar during the summer with oys-ters, clams, shrimp cocktail and crudo dishes. The menu will be broken down into cold and hot plates, so you can go up there and get a great dinner, but we’ll also include a nice burger choice and house-made gnocchi. For the GPub, we’re going to work some French classics in there like steak frites and croque madame, and some more “gastro pub-style” dishes.

Delicious DetailsThe Providence G welcomes its new executive chef

Providence G Restaurants

100 Dorrance StreetProvidenceG.com

Executive Chef robert Sisca of Providence G

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Luxe Burger Bar is serving upburgers and a boatload of bucks

Pan-Asian Fare with FlairHope Street’s newest eatery celebrates the bounty of the sea

From April 28 to May 1, the Eat Drink RI Festival returns for its fifth year. The festival kicks off with Dinner by Dames on April 28, a dinner celebrating the talented women who are chefs and bartenders in Little Rhody. Then on Friday evening, indulge in creations from food trucks from all over the state – The Truck Stop benefits the Rhode Island Community Food Bank. Saturday brings the Grand Tasting at the Convention Center, which centers around lo-cally produced brews, spirits, wine and food. Finally (and sadly) on Sunday, the Grand Brunch closes out the festival by highlighting area chefs and pas-try chefs, live music and special drinks. EatDrinkRI.com/Festival

Either sweet or savory, the crepes at Momo are positively beautiful. They look more like bouquets of flowers than something you’d eat. But hunger calls, and it must be satisfied: plus the crepes are gluten-free. Think of sweet varieties like Strawberry Banana, Lychee Raspberry and Blueberry Cheese-cake. Savory varieties include Shrimp Avocado, Tuna Nicoise and the Vege-tarian Lover, to name a few. You could also answer the call with some house made stir-fried ice cream and bubble tea. 100 Washington Street. 521-6666.

Although Wara Wara might seem like an unusual name, there is a special meaning behind it. It means laugh or smile in Japanese, and water in Thai. Over-all, a positive connotation of joy.

Wara Wara is the second restaurant venture for co-owners X Premwat and Kazu Kondo, who also own the Japanese restaurant Ebisu in Cranston. However, they’ve brought on Nick Mazonowicz of The Salted Slate as an additional co-owner of the Hope Street eatery. Wara Wara is heavily in-fluenced by various Asian cuisines including Thai, Japanese, Korean and Chinese. Referencing the Thai meaning of Wara Wara (water), many items on the menu are indeed from the water including oysters from American Mussel Harvesters in North Kingstown that can be topped with a traditional champagne mignonette or a twist on a classic – a garlic chili lime sauce.

Of course Wara Wara has Japanese favorites like ramen – five types to be exact. Premwat recommends newcomers try the Miso Ramen with pork, bamboo shoots, a marinated soft-boiled egg, spinach, shitake mushrooms and corn on top of noodles in a miso broth. The Pork Buns are a must try as well. But they also take American favorites like eggs Benedict and add Asian flair by topping it with salmon, ceviche and wasabi hollandaise on a steamed bun with a side of home fries during their brunch on Sundays.

Need something to wash down all that fusion cuisine? “People should also come for the sake,” says Premwat. “For someone who loves sake, they should try the Nama Genshu and Kobuta sake from Niigata, Japan. We are highlighting mostly cold sake because so many places do hot sake.”

But most of all, Premwat and Kondo wanted to come to the East Side because “the East Side knows good food. We wanted to have a restaurant in a neighborhood,” says Premwat. “A place where we could serve healthy, good food. I want everyone to be happy when they come to eat here and also experience a new kind of cuisine.” Sounds like they’re off to a great start, there may even be sake flights in the future. 776 Hope Street. 831-9272, WaraWaraRI.com

Eat, Drink and be Merry

Holy Crepe

The Eat Drink rI festival returns April 28-may 1

wara wara’s menu blends Asian influences


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Bistro 22Bistro 22 is a cozy, laid-back spot for a delicious lunch or dinner. Nestled among the chic shops of Garden City, it’s the perfect stop to recharge in the middle of an afternoon of shopping, or as a romantic date destination.

For lunch, keep things light with cre-ative salads, like the Bistro 22 Wedge with iceberg lettuce, bacon, red onion, tomato and Gorgonzola dressing. Add chicken, grilled shrimp, salmon or han-gar steak to any salad to round out a meal. Or, choose from their delicious

sandwiches, like the 22 Burger, with smoked cheddar, caramelized onions, house-smoked thick bacon, arugula and truffle aioli. Flatbreads with toppings like roasted seasonal vegetables or house-made mozzarella and basil pesto are perfect for sharing.

Other dinner selections include Ricot-ta-stuffed Gnocchi with pulled short rib and mushroom ragout, finished with truffle oil; or Grilled Hangar Steak Frites with an arugula salad and herb com-pound butter.

22 Midway Rd., Cranston • 383-6400

Bistro 22’s cocktail menu is one of the best in Cranston, with selections like the Johnny Ola (Bacardi white rum, house-made watermelon syrup, lemon juice, mint and fresh lime), the Agador (Cuervo Gold, Cointreau,

St. Germain, lime and orange juices) and the Burnett (Lazy Eight Black Tea Vodka, Strawberry Meyer Lemonade and fresh mint).

Insider Tip:

RHODY BITESA Sponsored Statewide Dining Guide

view our full restaurant profiles on RhodyBites.com

Bistro 22

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

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

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

Aruba Steve’s Island cuisine, handcrafted cocktails and Caribbean flair. 520 Main St, Warren, 289-2677. LD $-$$

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

Bistro 22 New American rustic cuisine in Garden City. 22 Midway Rd, Cranston, 383-6400. LD $-$$

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

Blend Café Modern Latin-American

infused fare. 745 Reservoir Ave, Cran-ston, 270-5533. BBrLD $-$$

Bluefin Grille at the Providence Mar-riott Downtown Seasonal and sustain-able seafood in an elegant atmosphere. 1 Orms St, Providence, 272-5852. LD $-$$

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

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

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

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

CAV Eclectic cuisine and art in an historic setting. 14 Imperial Place, Providence, 751-9164. BrLD $$-$$$

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

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

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

Chez Pascal/The Wurst Kitchen Sea-sonal farm-to-table cuisine with a French accent. House made sausages, hot dogs and accoutrements. 960 Hope St, Provi-dence, 421-4422. LD $-$$$

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

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

Clean Plate Delicious comfort food in a

casual setting. 345 S. Water St, Provi-dence, 621-8888. BBrLD $$

Cook & Dagger Kicked up American fare with artisanal cocktails. 566 Putnam Pike, Smithfield, 349-3927. BrD $-$$

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

The Dorrance Fine dining with exquisite cocktails. 60 Dorrance St, Providence, 521-6000. D $$$

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

Ella’s Fine Food & Drink Elegant dining meets international cuisine. 2 Tower St, Westerly, 315-0606. D $-$$$

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

Fresco Italian American comfort food with international inspirations. 301 Main

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St, East Greenwich, 398-0027; 140 Com-stock Pkwy, Cranston, 228-3901. D $-$$

George’s of Galilee Fresh caught seafood in an upscale pub atmo-sphere. 250 Sand Hill Cove Rd, Nar-ragansett, 783-2306. LD $-$$

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

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

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

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

Ivy Tavern Top quality bar fare plus Korean specialties like Bibimbap. 758 Hope St, Providence LD $-$$

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

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

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

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

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

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

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

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

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

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

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

Malted Barley American craft beer, gourmet pretzels and creative sand-wiches in downtown Westerly. 42 High St, Westerly, 315-2184; 334 Westmin-ster St, Providence, 490-0300. LD $$

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

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

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

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

Napolitano’s Brooklyn Pizza Classic Italian fare and traditional New York-style pizzas. 100 East St, Cranston, 383-7722; 380 Atwells Ave, Provi-dence, 273-2400. LD $-$$

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

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

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

OV’s From scratch breakfast favorites. 5 Sanderson Rd, Smithfield. 349-5818. BrL $

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

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

Pat’s Italian Fine Italian favorites, natural steaks and handcrafted cocktails. 1200 Hartford Ave, John-ston, 273-1444. LD $-$$$

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

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

Pizzico Diverse Italian and fusion cui-sine in a rustic yet eclectic atmosphere.

RHODY BITESContinued

For a taste of authentic Indian food in South County, visit Maharaja In-dian Restaurant. Located in Aqua Blue in Narragansett, directly across from the sea wall, Maharaja is one of a very few restaurants serving Indian cuisine in the southern part of the state.

For newcomers to Indian cuisine, there are a few basics you shouldn’t miss. Naan, similar to pita bread, comes in flavors like garlic and cilantro, and ginger and honey, or stuffed with pan-eer (like a mild feta cheese), chicken or lamb. It’s baked in a clay oven, and essential to any Indian meal. Start with some appetizers – don’t miss the sa-mosas (deep fried turnovers stuffed with potatoes and peas, with vegeta-bles, chicken or lamb) or pakoras (frit-ters with paneer cheese, vegetables or

chicken). For your entree, try a Biryani, which is a one dish, rice-based meal that consists of layering rice and meat (pick vegetables, lamb, chicken, shrimp, goat or a combination) in a casserole and then baking it in the oven.

Maharaja has an extensive selec-tion of tandoor choices, which can be appetizers for two, or entrees for one. The Kadhai Chicken is cubed chicken tikka cooked with peppers, tomatoes, onions and mushrooms in a traditional Indian pan, and is served sprinkled with freshly ground spices and herbs. Dal Makhni is black lentils cooked with fresh herbs and spices, sauteed in butter and garnished with fresh coriander. Or, choose from lamb, chicken, vegetables and fish curry, korma, saag or vindaloo, depending on your spice preference.

Worth The Drive:

Maharaja Indian Restaurant

For those who know and love Indian cuisine, you’ll be surprised at how extensive Maharaja’s menu is, and how many selections you’ll find on the menu, which is regionally based in Northern India, that you won’t find many other places.

1 Beach St., Narragansett • 363-9988

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762 Hope St, Providence, 421-4114; 308 County Rd, Barrington, 247-0303. LD $-$$$

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

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

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

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

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

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

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

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

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

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

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

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

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

Taullulah on Thames Farm-driven, a la

carte and prix fixe menus in a simply decorated setting. 464 Thames St, New-port, 849-2433. BrD $$$

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

Tavern on the Water A fusion of Portu-guese and French cuisine in an upscale American atmosphere. 743 Putnam Pk, Smithfield, 349-3888. LD $-$$$

Tavolo Wine Bar and Tuscan Grille Classic Italian cuisine with an exten-sive wine and beer list. LD $-$$

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

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

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

Trinity Brewhouse Rhode Island’s origi-nal brewpub. 186 Fountain St, Provi-dence, 453-2337. LD $-$$

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

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

The Village Casual dining and live enter-tainment. 373 Richmond St, Providence, 228-7222. BrLD $$ Waterman Grille Riverfront New Ameri-can dining. 4 Richmond Sq, Providence, 521-9229. BLD $$$

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Get OutEVENTS / ART / MUSIC / THEATRE

April 9: Who doesn’t love a good TED Talk? It’s that time again for the fifth annual TEDxprovidence. This year’s theme is “Create, Innovate and Play.” This is a day full of engaging speakers, performers and more, all on stage to share ideas worth spreading. Get those creative juices flowing

and attend for striking connections and riveting conversations. 9am-5pm. 270 Broadway. TedxProvidence.com

Big ideas in little rhody1.

April 9: Robots are taking over. Be prepared by attend-

ing The robot Block party presented by Rhode Island School of the Future and the Humanity Centered Robotics Initiative at Brown University. Discov-er how robots are used in research, manufacturing, toy design and edu-cation through demonstrations, ex-hibits and activities. 11am-4pm. 235 Hope Street. RISFnet.weebly.com

2. April 16: Die-hard fans of Wicked and Glee, here’s your

chance to see Glinda and April Rhodes in person. Part of the PPAC Annual Gala, An intimate Evening with Kris-tin Chenoweth will have the audience in a tizzy. Kristin is sure to stun with her renditions of Hollywood’s clas-sic songs, favorite Broadway hits and songs from her past. 8pm. 220 Wey-bosset Street. 421-2787, PPACRI.org

3. April 29: We can’t get enough of area food

trucks. Can you blame us? They’re mobile, delicious and bursting with creative cuisine. From old favorites to shiny, new ones, come and taste Rhode Is-land’s finest at the Festival of Street Eats. 5:30-8:30pm, Alex and Ani City Center in Kennedy Plaza, Providence. RIFoodBank.org

5.April 14: Stop in the name of Diana Ross. Join AIDS

Project Rhode Island for “Divas, Drinks and Dessert,” a fundrais-ing event including tickets to Di-ana Ross “In the Name of Love Tour,” pre-show cocktails and af-ter party with “Diana” and friends at the Rooftop at Providence G. 6pm. 100 Dorrance Street. Ti-nyURL.com/ApriDianaRoss

4.


April 1-17: Sometimes you just need a good cry. The Miracle Worker will bring you on an emotional roller coast-er as Helen Keller faces being deaf, blind and mute and Annie Sullivan helps her to finally communicate. This true story will make you cry, laugh and want to learn sign language. 1245 Jef-ferson Boulevard, Warwick. 921-1777, OceanStateTheatre.org

April 4: You don’t have to wait long to see this one-man band back in action. After touring the world, robert De-long is coming to the Ocean State. His music is full of rocking electronic beats and some soul that will make you feel like moving and grooving. 7pm. 1005 Main Street, Pawtucket. 729-1005, TheMetRI.com

April 5: Do you need help with finding the perfect college for you? The provi-dence National College Fair is where you should go. Held at the Rhode Is-land Convention Center, the stress of finding a college won’t hold you back anymore. 5:30-8:30pm. One Sabin Street. 458-6000, NacacNet.org

April 5: Take an amazing journey through 50 years of Pink Floyd. With Brit Floyd: Space and Time Continu-um, you can hear the classics from the Dark Side of the Moon, Wish You Were Here, Animals and a show stopping rendition of “Echoes.” Is there anybody out there? 7:30pm. One Avenue of the Arts. 421-2787, TheVetsRI.com

April 6: April is a month of laughs. Get your chuckle on at lulz! Comedy Night at AS220. This monthly comedy series is hosted by comedian Randy Bush and is sure to have you doubled over laughing. Arrive early and get

yourself a drink from the bar. 8:30pm. 115 Empire Street. 831-9327, AS220.org

April 8: Let’s do the Time Warp again. The Rocky Horror Picture Show is an exciting night of music, dancing and audience participation. Follow Brad and Janet as they discover the world of Transylvania at Dr. Frank-N-Furter’s mansion in this interactive perfor-mance. Props are welcome, but no rice! 8pm. 28 Monument Square, Woonsock-et. 762-4545, StadiumTheatre.com

April 8: Bonjour, mon ami. The French American School Annual Fundrais-ing Gala will be an elegant night you won’t want to miss. At le rendez-vous: la Vie en rose there will be a French wine-tasting, sit down dinner, entertainment by Sabrina Blaze, danc-ing and a silent auction of artwork by the students. The event will take place at Rhodes on the Pawtuxet. Proceeds support students at FASRI. 7-11pm. 60 Rhodes Place, Cranston. 274-3325, FASRI.org

April 10: Here comes the bride to The Original Wedding Expo. The area’s fin-est bridal merchants are here to help you plan your dream wedding and honeymoon. With bridal gown sales, a fashion show and prizes it has ev-erything a bride could want. 11am. 100 Twin River Road, Lincoln. 723-3200, TwinRiver.com

April 14: You will not want to miss Di-ana ross hit the stage at PPAC in her in The Name of love Tour. This diva has had an acclaimed career spanning almost five decades and is considered one of the most influential singers of all time. 7:30pm. 220 Weybosset Street. 421-2787. PPACRI.org

April 14: Be a part of the audience at Songwriters in the round at AS220. Presented by RISA (Rhode Island Songwriters Association), hear four songwriters compete in the second round of an original acoustic setting. Help select the theme for next month’s players and enjoy food and drinks. 115 Empire Street. 831-9327, AS220.org

April 14-30: Love, compromises and betrayal make up a sinister triangle. Murder Ballad tells the story of Sara, an Upper West Sider whose past may not be her past anymore. Written by Julia Jordan with music by Juliana Nash, this new rock musical is full of energy and love triangles that will cap-tivate any audience. 393 Broad Street. 400-7100, TheWilburyGroup.org

April 22: It’s starting to heat up this month, and The Naked Magic Show

might be the reason. From sold out shows in Australia, New Zealand, Asia and the USA, these magicians take magic to a different level. With no sleeves, capes or pants to hide, you will see everything. 7:30pm. One Avenue of the Arts. 421-2787, TheVetsRI.com

April 22: Eh, what’s up Doc? Come encounter bunnies and other farm animals at the Providence Children’s Museum Garden and see experts from Rhode Island farms demonstrate card-ing, dying and spinning animal’s fleece into yarn. Farm Friends is not only ed-ucational but a fun time with cute and furry animals. 1-3pm. 100 South Street. 273-5437, ChildrenMuseum.org

April 24: Now that spring is in full swing, it’s the perfect time to be out-side. Join the Blackstone Valley Half Marathon and 5k. Starting at Pawtuck-

Get Out |

April

By Katlynn Grenier & Mollie StackhouseCalendar

ONliNE EXClUSiVE For an up-to-date statewide calendar and to submit your own listings visit ProvidenceOnline.com

April 1: Are you joking? Cage the Elephant, Silversun Pickups, Foal and Bear Hands all in one place? WBRU’s April Fools Bash is back and ready for another night of awesome bands. Don’t’ be a fool and get your tickets now. 7-11pm. 1 La-Salle Square. 331-0700, DunkinDonutsCenter.com


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et’s City Hall and going along most of the Blackstone River, this marathon is set in the heart of the city and meets up with Narragansett Bay. Stop by at Murphy’s Irish Pub for a post-race par-ty. 8am. 137 Roosevelt Avenue, Paw-tucket. 952-633, HalfGP.com

April 28-29: Take a look back through history with a new perspective. Pre-sented by Transforming Anew, From the Boat to Obama highlights nota-ble, historic moments from slave life to the accomplishments of President Barack Obama. This musical uses skits, poetry, song and dance with pe-riod clothing to tell the story of the displacement of Africans. 28 Monu-ment Square, Woonsocket. 762-4545, StadiumTheatre.com

April 29: It’s been 20 years since Sublime’s self-titled third album was

released. Hits like “What I Got,” “San-teria” and “Doin’ Time” are not for-gotten and you can experience them live at Lupo’s with Badfish – A Trib-ute to Sublime’s Doin’ Time Tour. 8pm. 79 Washington Street. 331-5876, Lupos.com

April 30: Calling all the cool cats in Rhode Island to attend this year’s Ur-ban Vintage Bazaar at the Arcade. Over 16 vendors, including White Buffalo, NAVA, Carmen & Ginger and more, will be selling a variety of vin-tage finds, and make sure to stop by the “Vintage Lounge” for classic vin-tage records and other music-related paraphernalia. The Forgotten Cat will also be on site and proceeds from each vendor will support its feline-friendly efforts. 10am-5pm. 65 Wey-bosset Street. 274-1700, Facebook.com/UrbanVintageBazaar

Get Out | Calendar

April 6: Watch eight local artists go head to head at the Providence Rotary Paint-Off held in the Providence Picture Frame/ Dryden Gallery. Then “buy be-fore the paint is dry” as you enjoy a complimentary wine tasting, food and live music. 6-9pm. 27 Dryden Lane. 521-4887, www.ProvidenceRotary.org


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i met the members of Way Out – drummer Anna Wingfield, bass player Nick Sadler and lead singer/guitar player/frontman Derek Knox – the morning after their first show of 2016. If you haven’t seen or heard them yet, get to it, especially if you’re partial to guitar rock that comes directly from the sexy, gothy corner of post-punk. Way Out deals in a potently dance-able kind of darkness, and their EP re-lease show at Aurora in February was one of the best I’ve been to in ages.

But before I ask them anything else that morning I have to know one thing: why release anything in 2016 on cassette?

“To me it makes complete sense,” says Nick “The way the music world works now it’s another way for sub-cultures to keep their music subcul-tural. It’s more exclusive as a result.”

“Things are moving towards the in-tangible, so this goes in the opposite direction,” adds Derek. “I like keeping a physical thing a part of our music.”

Just like they designed their own logo, screen printed their own shirts at Anna’s house and recruited a friend to make their pins, cassettes are something Way Out could make themselves. Of course there’s a strong dose of pragmatism to it. It’s cheaper than pressing vinyl. Plus you need something for people to take away from your shows.

“All idealism aside it still comes with a download code,” Derek says, conceding to the fact that while it’s a novel thing to have, it’s not part of any subversive, analog revolution. I would have purchased the EP either way, but as a believer in the impor-tance of physical media (aka a pack-rat) I’ll take a cassette I never plan on playing any day over a cold, imper-sonal download code.

In addition to being their first gig of 2016 and the physical release of their EP, this particular show marked one year (roughly) since the band’s current line up had come together.

“This whole last year has been fo-cused on building up the band itself

more than songwriting,” says Derek. “I had finished most of the songs we play in our set now, but we built them up together. We spent a lot of time getting tight. In that regard it feels like we got a lot accomplished.”

The show certainly felt like the cul-mination of something. A lot of time, effort and anticipation had primed the band and the audience for a loud, powerful night of rock and roll. It was, by all counts, a rager. From the moment the first band of the night, Laika’s Orbit, started playing it was on. They played on the floor, not the stage, and the crowd left them just enough room. Ditto for the next two acts, Savage Blind God and Black Beach. By the time Way Out took the actual stage at midnight – all echoey riffs, machine-precise drums and big, bouncing bass – everyone was going full tilt.

Even Way Out seemed a bit taken by the crowd’s passionate response to their set. The dancing, that one guy crowd surfing. People began

chanting the band’s name and by the end of their set were demanding an encore.

“We couldn’t do an encore,” says Anna. “We didn’t have another song.”

They had played through the four songs on their EP plus the few others they’d spent that last year perfecting, “the real bangers” as Anna rightfully describes them. It was an evening of bangers. I told them their set brought me back to ‘80s Night at Club Hell and Nick, being the only member of the band who grew up here nodded ap-provingly. “I spent a lot of time there,” he says. “Gothed out pretty heavily.”

Going forward the plan is to hit the road, play gigs, write some more bangers. Follow them. Follow them closely. Buy a tape even if you don’t have a tape deck. Way Out’s just get-ting started.

Get Out | By Tony PacittiMusic

Way Out’s new EP delivers four cuts of danceable darkness

The Morning AfterWith Way OutOn cassettes, gothing out and getting tight for 2016

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Mountains hide in the depths of her oil paint ocean. A structured out-line on canvas forms peaks and valleys of various shades, yet these colored cliffs will soon be softened to represent Newport’s surrounding briny expanse. “Right now I’m trying to play around with pushing the atmosphere of a hard line because I’ve never done that be-fore,” says Susan Dansereau in refer-ence to the aforementioned seascapes. “For me, drawing something that looks like a photograph is pointless because it’s just technique and no longer inter-esting. Composition is interesting, get-ting to a different idea is interesting.”

Drawing creativity from discomfort is the foundation for much of Susan’s work, as she often creates to explore ideas and emotions that cause her un-ease. “Sometimes it’s just a feeling – fear is a big one,” she ponders.

In her Fox Point studio she shows me a Madonna that was painted as a reaction to certain childhood experi-ences. “I grew up in a different world than the one I’m in now. I’ve done a lot of processing and that’s a big part of my work. I don’t see a finished paint-ing in my head, I see pieces of an idea. So painting is how you figure it out. It’s like a dialogue; if you’re paying atten-tion and you don’t already have a spe-cific thing in mind then you are open to learning something new.”

Susan is a Warwick native who al-ways knew she wanted to paint, but because of a strict religious upbringing her creative passions were kept private. “I knew I wanted to go to college for painting even though I had never picked up a paintbrush in my life,” she explains over our shared meal of North’s spicy sesame noodles. “It’s just one of those things I knew I had to do. I think I told everyone I was going for architecture because it’s an easier sell.”

At Rhode Island College, Susan dis-covered the joys of artistic creation, and while her main focus was painting, she made full use of the institution’s class catalogue by exposing herself to that which was often prohibited in her ado-lescence. Very soon after graduation, Susan sold her first piece – a portrait from her thesis collection – to Berge Ara Zobian of Gallery Z. Now, as well as

painting professionally, Susan works at local interior design firm Morris Nathan-son Design (MND).

“Working at MND is fascinating be-cause interior design is like visual prob-lem solving,” she explains. “We often start with bits of information, like the front door goes here, the kitchen will be small, etc. Then you start thinking about the people who are using the space, what are they selling, who is coming in – and all of these intents inform your decisions.”

While interior design is very repre-sentational, Susan’s artistic aesthetic is often described as abstract. “I’m really fascinated with composition and I like how things can look monumental. [For my college thesis] I was interested in making portraits look monumental by playing with perspective and light,” she reflects. “I was fascinated by the idea of being able to figure out how light works. If I’m drawing this imaginary scene how do I make it so that all the light is com-ing from the right source?”

Currently, Susan is exposing herself to the business side of the art world through her involvement in the Paw-tucket Arts Collaborative. She also recently engaged in a workshop run by Anthony Tomaselli of T’s Restau-rant and last year she sold every piece

from a collection that was featured at L’Artisan Cafe. Right now her work can be seen as part of the Art League of Rhode Island’s Prospectus Show, on display at The Warwick Museum of Art through April 8.

In the near future, Susan hopes to craft a series that is quite unlike any of her previous creative endeavors. “It’s funny because it’s outside of my wheelhouse, which of course is where everything interesting happens,” she laughs. “I want to make these busts of women – I’m very interested in what’s going on in other countries right now, especially places where women are oppressed, and I have this idea to mount these busts of women like how hunters mount animal heads. I don’t know why – why it makes me so un-comfortable – but I want to poke at this thing. I want to make those busts.”

Get Out | By Elyena “Nellie” de GoguelArt

Susan Dansereau’s work can be seen at the Warwick Museum of Art through April 8

The Art of DiscomfortSusan Dansereau processes life through painting

Susan Dansereau 200 Allens Ave, Studio 8D

440-1965SusanDansereau.com

Warwick Museum of Art 3259 Post Road, Warwick

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Musical theatre favoritesby Broadway’s kingsInto the Woods • West Side Story

Candide • Sweeney Todd A Little Night Music • and more!

Saturday April 16 at 7:30 pmCentral Congregational Church296 Angell Street, Providence

Sunday April 17 at 3 pmSt. Mary’s Church330 Wood St, Bristol

Christine Noel, artistic director2015-2016

401.751.5700ProvidenceSingers.orgJoin us

Bernstein&Sondheim

Youth is wasted on the young, but learning doesn’t have to be. At The Sandra-Feinstein Gamm Theatre in Pawtucket, the Education Department has been offering adult education classes for much of the past decade in response to consistent community demand. According to Susie Schutt, education director, the roster of class-es has something for all skill levels, meaning that if you’re looking for a fun, interactive way to expand your horizons and get away from the dol-drums of being a grownup, this could be a good bet for you.

“Our mission [covers] what we do on stage, but there’s the education

component – serving our wider com-munity and giving people a new lens to look through while they are explor-ing the world around them,” says Su-sie, who is also a director, and is cur-rently taking a textual analysis class at the theater to add to her own per-spective. “It’s helping me think about approaching plays in a way that I haven’t before,” she adds.

Spring classes include Advanced Acting with Fred Sullivan, Jr. (a staple in the Rhode Island theater commu-nity), a studio master class with Artis-tic Director Tony Estrella and actress Marianna Bassham and a playwriting class focused on second drafts with David Rabinow. By the time of print-ing, some will have passed their reg-istration deadline, but Susie encour-ages everyone to take a peek at the Gamm’s website for the most up-to-date information.

“It’s not just for actors,” says Su-sie, “I think it helps build confidence and helps people look critically at the world, just like theater does.”

Another major benefit of the class-es is the sense of artistic collabora-tion and camaraderie, particularly in the Gamm Studio Theater Lab, which begins this month. This course is par-ticularly unique. Built around new ten-minute plays written by current and former Gamm studio students, the classes work on building a festival of sorts. The class begins with instruc-tion sessions, where actors and direc-tors work with either Steve Kidd (the

actors) or Rachel Walshe (directing), followed by three weeks of rehearsal sessions, a dress rehearsal and perfor-mance of the plays.

“It’s really exciting,” says Susie, “particularly for people who are new directors or young directors. It’s hard to find ways to get hands-on experi-ence, so this is an exciting way to have actors and a script in a room [with an audience].”

Susie says that the collaboration has extended beyond the Gamm stage; last year, in fact, one of the plays went on to be accepted into the Providence Fringe Festival, and brought their ac-tors and directors along with them. For the Birds, written by Jessica Flori and directed by Jake Berger featuring Kyna Leski and Benjamin Conant, was born in the studio class, and would go on to have a life of its own.

The public performance is set for June 7 at 7pm at the Gamm; Susie says that it sells out every year, and the $10 tickets have been available on a first come, first served basis. However, she adds that this year they are consider-ing advance ticketing for the event, though that hasn’t been decided yet.

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Students of the StageExpanding your horizons at The Gamm

The SandraFeinstein-Gamm

Theatre172 Exchange Street, Pawtucket

723-4266GammTheatre.org

Students expand and hone their craft through the Gamm’s Education Department

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Get Out | By Jenn SalcidoTheatre


Savor Providence By Samantha Westmoreland

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Macaron MustsPunxsutawney Phil was right – spring arrived early this year. What better way to welcome the season than with pastels?

Pretty as freshly painted Easter eggs, these macarons are the perfect way to decorate your plate. Bon appetit!

Morning Indulgence Decadent IndeedWe have nothing but wonderful things to say about G-Café. Lightly crispy on the outside and chewy on the inside, these macarons were baked to please. Need a wakeup call? Nibble a creamy mocha-hazelnut cookie for a burst of caffeine. Feeling fruity? Citrusy Passion Fruit will leave you refreshed. But our favorite flavor – Carrot Cake with savory cream cheese filling – won’t disappoint. 100 Dorrance Street. 632-4904, ProvidenceG.com

Macarons by Decadent Design are melt-in-your-mouth good. The Nutella cookie is pure trickery – you’ll swear you’re devouring a jar-full of chocolate ha-zelnut spread. On the other hand, the pistachio is subtly sweet, complemented nicely by bits of real nuts in a creamy center. Finally, for something tangy but not too tart, try the Lemon – it’s sure to put a spring in your step. 1285-C Park Avenue, Cranston. 499-5767, DecadentDesignsByJean.com

Bright Bites Tout SweetElegant and ever-so-good, Ellie’s Bakery’s macarons will have your taste buds doing cartwheels. If you’re feeling nutty, try the Pistachio or the Almond, both perfecting the balance between savory and sweet. The Banana Cream Pie is everything you want from the popular pastry in macaron form. And to top it all off, the cookie’s decorative gold leaf is a striking finishing touch to this delectable treat. 61 Washington Street. 228-8118, ElliesBakery.com

Sweet Indulgence is true to its name. These macarons have a soft crunch and are very sweet. Cotton Candy is nostalgic of summer days spent at the carnival, looking pretty in pink and powder blue. We were happy to find that the Raspberry was oozing with tasty jam. And even though Valentine’s Day has passed, still be sure to grant the caramel lover in your life the gift of Sweet Indulgence’s Salted Caramel macaron. 2202 Broad Street, Cranston. 467-4850, MySweetIndulgence.com

providence monthly april 2016

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