Food and Drink

Restaurant Week Mania

It’s a busy time for area restaurants, with Newport, Narragansett, and Boston all currently hosting their own versions of Restaurant Week.Foodies seem to divide into two camps when it comes to Restaurant Week dining. One sect avoids it at all costs, likening the experience to amateur hour (Chowhound is filled with RW treatises on everything from rushed service and clueless fellow diners…

Off the Rack: Dressing for Spring in Winter Temps

Tomorrow marks the first day of spring, which means that, for many people, deciding what to wear just got a whole lot more difficult. It’s that awkward in-between season when everyone is itching to break out the brightly colored warm-weather clothes, but the temperature still screams winter. For help, I called on Susan Mullins, a Boston-based wardrobe consultant and stylist…

“Man v. Food” in R.I.?

Last week I got a call from a scout at the Travel Channel’s “Man v. Food,” feeling out Rhode Island as a possible location for an upcoming show. (I said possible, so don’t get too excited yet.) For those of you who haven’t seen the show, here’s a two-word synopsis: pure gluttony. Host Adam Richman (not to be confused with…

Restaurants Where They Call You “Honey”

When I moved to Rhode Island last year, I developed a fleeting devotion to the Subway down the block from our office. It was the way the employees asked for my order: “What are you having, honey?” “Toasted, honey?” A bit homesick in a new place at a new job, I found it sweetly nostalgic. “Honey” conjured memories of childhood…

Off the Rack

Every year around this time, my urge to shop flares. The weather is warming, the bright colors, gauzy fabrics and open toes are just hitting shelves, and images from the recently concluded fashion weeks bombard my brain faster than I can navigate my favorite style blogs. Already, before I even set foot in a store, I’ve started mentally cataloguing the…

Get Your Drink on in Boston

What makes a bar worth traveling an hour for? Here’s a hint: no contrived drink menus, no visible bottles (thank God, enough with the dozen-plus varieties of Stoli on display), and no barkeeps who push appletinis as their signature drink. At chef Barbara Lynch’s newish subterranean Fort Point watering hole, Drink, in South Boston, the cocktail is celebrated — and…

Stalking the Perfect Parsnip

Locavores say we should only eat food that’s locally grown, which is easy enough in the summer. But what about the wintry depths of February? One woman rises to the culinary challenge.

The New Oxford American Dictionary named “locavore” the word of the year for 2007. Not so long ago, we just had to be green. But locavores are far more demanding. Coined in 2005 by four women in San Francisco, locavores propose that people should eat food grown within a 100-mile radius of where they live. They urge consumers to buy…

Turkey Talk

Money…food…sex. Just a few highlights in a typical day in the life of our [other] state bird.

Big puffy chest, dim little brain, impressive plumage, and a seductive gobble that its Significant Other cannot resist.As the holidays approach, it seems only appropriate to celebrate the season by paying tribute to that vision of poultry pulchritude, the Narragansett turkey.Rhode Islanders, meet your bird.“It was named after Narragansett Bay, where it was first developed,” says Marjorie Bender of the…

A Side of Fresh Air

22 scenic spots for outdoor dining and drinking.

We can’t explain it. For some reason, food just tastes better when you eat it outside (especially if it’s seventy-five degrees and not too humid). In Rhode Island, the al fresco dining season is super short, but the options—from a tucked-away two-top in a city courtyard to a perch that scopes the sea—are surprisingly varied. So go ahead, book a…

Beef: It’s What’s for Dinner

When it comes to cooking steak at home, you’ve got three options: grill, broil or saute. (Roasting works best for larger cuts such as whole tenderloin.) To prep, let the meat rest at room temperature for about thirty minutes so that it will cook evenly. Trim fat to an eighth-inch to seal in juices and allow optimal flavor. Brush with…