I think I’m the only person I know who occasionally considers pain and misery to be part of a balanced diet. Sweat, tears and a burning throat: the three parts of a horrid pepper-infused food pyramid that were all part of my experience at Rick’s Roadhouse last Thursday when I tackled the Wings from Hell. “How bad could it be,”…
Finally had my first Del’s of the season today. I’m a huge fan of frozen lemonade, always have been, and I’m not ashamed to admit I don’t discriminate based on brand: Mr. Lemon, New England, Palagie’s — I like it all. I credit frozen lemonade with teaching me the importance of a full-on sprint (you snooze you lose) and basic…
It’s not officially summer yet, but I am officially back on my frozen yogurt kick. Not the overly-sweet, sort of chalky, imitation ice cream of the old TCBY days (what a wacky name for a franchise, by the way). Rather, the tangy, light, somewhat-healthy-depending-on-the-toppings-you-choose Pinkberry-style of yogurt.Providence has two great options, both on Thayer, Juniper and the new Froyo World….
Just got back from a killer trip to Charleston, SC (Southwest now flies there, so it’s a reasonable getaway — though, sadly, no non-stop flights). The purpose of our trip was three-fold: R&R (the beaches are gorgeous and not crowded in May), family (namely one adorable little niece) and F-O-O-D. The white-hot food — and drink — scene in Charleston…
I’ll be darting around a lot this weekend. Will you? I expect it to be sunny and, as promised, want to ride to as many events as possible on two wheels. (For the record, last night, I biked to Trader Joe’s to get a few groceries.) Thankfully, while I’m zipping around the state, there are more than a few bike-friendly…
I tend to be a sucker for austere, utilitarian sort of spaces: I like ballet studios and woodworking shops, where almost anything inside could begin – if in the most basic way – to tell of the mechanics of a craft. It’s the how-it-works allure. And I’m also a sucker for simple eats: any variety of peasant fare, grandma’s recipes…
Our April cover story is all about pizza. It was a lot of fun to pull the issue together — we talked to chefs, we researched crazy toppings (Doritos? Bring it!), we stuffed ourselves full of Daniele cured meats (more capocollo, please). And then there was the cover shoot at Al Forno. I won’t name names, but let’s just say…
Ethiopian food, that beloved staple of artsy college towns everywhere, has finally come to Providence. Abyssinia Restaurant opened this month on Wickenden Street, and it can hold its head high – the food is delicious. I’ve been dying to get there since the banners first went up on the outside of the building at the beginning of the year. I…
Here’s some nice news for you: Karen Pace, former owner of Kafé Lila (which made everyone sad when it closed last summer), is opening up a food cart on Broadway, outside Rocket to Mars. She’s starting off simple, offering her cold-pressed iced coffee and a daily pastry. (She mentioned salty chocolate cookies, butternut-squash-and-chocolate muffins, and eventually her homemade ice cream,…
Spring is in the air, and in martini glasses, just about everywhere right now. (Just ignore this weekend’s forecast of snow – we all know it has no power over us now, heh heh.)There’s only one thing I’ll mourn about the fading of the dark. It’s called Satan’s Little Helper, and it was a cocktail on the winter drink list…
