Best of Rhode Island 2008 Editors' Picks

Making charcuterie is an age-old craft that has come into vogue with a vengeance. And we lovers of all things pig (duck, lamb...) couldn't be happier. No visit to Chez Pascal is complete without ordering their selection of house pates and charcuteries. Think of it as an ever-changing swine smorgasbord: pates, terrines, sausages--all of which have been salted and stuffed in house by Chef Matt Gennuso and crew.