Don’t let the tinniness of Rhode Island fool you—New Englanders have managed to pack a multitude of flavorful restaurants into a square footage the size of the county I grew up in. I took a long weekend trip to The Ocean State to visit Kristen & Anne Marie, and we had many amazing culinary adventures along the way. AM even had these cute signs drawn up for the event.
Our first night’s dinner was shared in Providence at Al Forno, which we had planned on visiting solely based on the lavender panna cotta. Unfortunately, said dessert wasn’t available that night, but I managed to stay happy between homemade grilled pizza, linguine with creamy egg & duck bacon, and the three desserts we ordered for the table to split. It was a grand dinner, to say the least, and I can’t wait to go back.
The second day we headed to Newport—the quintessential city-by-the-sea. On our way to lunch we randomly saw a restaurant AM had told us about, so we stopped and made dinner reservations. (I mean, this is the original killing time between meals crew—would you expect anything less?) Anyway, New England is famous for chowder, pronounced “chowdah” up there, so we headed to The Black Pearl to sample the city’s finest.
Oh. My. Gosh.
Hands down, the best I have ever eaten. Not too many potatoes. Lots of clams. Thick, creamy, goodness potent with dill. It was bowl-lickable. The best news? You can buy it by the case here.
Kristen and I then shared a lobster salad on croissant. I don’t usually care for lobster (I find the meat too tough, so I’d rather eat crab), but as a salad, it was delectable.
I would add a photo of us dining at The Black Pearl, but AM is our resident photographer, and I only took pictures of food.
A few hours later we (minus Kristen, who wasn’t feeling well) headed to Fluke for dinner. Let me just start by saying that I would get arrested to eat this meal again.
I knew I was gonna like this place when they started us off with roasted rosemary puréed garlic for our bread. (I have a small obsession with garlic, but that’s for another post.)
Um, yes please. (I plan to attempt to make this myself soon. I’ll let you know how it goes.)
After an extra order of that garlic and fire roasted octopus, I moved on to a grilled pork tenderloin. It was cooked to perfection, which I’m pretty sure wasn’t a stroke of good luck as the restaurant’s name suggests. As a matter of fact, Fluke’s chef Neil Manacle worked as Bobby Flay’s sous chef on Iron Chef America and in many of Flay’s New York restaurants.
We also ordered the wild mushroom risotto with truffle oil for the table to share.
Another successful, delicious trip to RI! And wouldn’t you know, we’ve already started planning the restaurant tour on my next visit.