So Rhode Island May 2026

The Scoop

7 RI 250: NK entrepreneur creates app that puts local history within reach

14 RHODY PETS: Adoptable pets of the month

16 OCEAN STATE MEDIA: Food insecurity a continuing challenge for many Rhode Islanders

18 HISTORY: Wickford house museum efforts to shed light on colonial life

22 ARTS: Filmmaker’s bite-sized documentaries showcase wonder

26 RHODY GEM: A first sign of summer is the opening of this Watch Hill candy store

28 CALENDAR: This month’s must-do’s

Home & Style

41 HOME: Coastal hues inform a seaside Victorian

46 SHOP: Goods to gear-up for plant sale season

48 MAKE: What it’s like to sit behind the pottery wheel

50 WELLNESS: Treatments to help keep calm and carry on

Feature

55 A Small Business Week spotlight on the efforts to keep main streets accessible and alluring

Food & Drink

65 IN THE KITCHEN: Behind the Chinese takeout putting Wakefield on the foodie map

70 DESIGN: The creative force behind the aesthetic of your favorite eateries

74 QUAHOG WEEK: Dig-in and celebrate the state’s mighty mollusk

78 ROUND-UP: Delicious twists, openings, and returning faves top this month’s picks

Where – and what – the chefs eat:

80 SOUTH COUNTY SCENES

CONTRIBUTORS

JONAH MAJOR

Jonah Major contributes two diverse articles: one on a Wickford house museum uncovering its past (page 18), and another in advance of our former editor’s BI Film Festival screening (page 22). Between assignments, Major works on his own films and collaborates with friends from URI’s Harrington School.

ANN MARTINI

URI part-time faculty Ann Martini is no stranger to the regional chef and restaurant scenes, having covered them “endlessly” for two decades. In “Where – and What – Rhode Island’s Chefs Love to Eat” (page 31), she explores where the local industry likes to dine when they aren’t in their own kitchens.

ERIN MCGINN

May’s In the Kitchen shines a spotlight on the buzzworthy Wakefield spot serving up authentic, nationally top-ranked Chinese cuisine. In “Next-Level Take Out,” (page 65) Erin McGinn tells the story of her visit through words – and photography so rich you’ll think (or wish) they’re scratch-and-sniff.

EMILY OLSON

In “Building Character” (page 55) writer Emily Olson reports on the way merchant associations and small business owners throughout the state are working to make main streets and unique shopping districts even more appealing to customers. In addition to traveling the world with her family, Olson enjoys spending time around Little Rhody.

PUBLISHERS

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CONTRIBUTING PHOTOGRAPHERS

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Lauren Bevilacqua

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Erin McGinn

HoneyZoo Media

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The Chocolate Peanut

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CONTRIBUTING WRITERS

Alexandra Ashe

Ian Donnis

Patty Jeffrey

Karen Kalunian

Britt Machado

Jonah Major

Erin McGinn

Fifi O’Neill

Molly Ogren-Moran

Emily Olson

Jordan Zacharias

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THE SCOOP

RI 250 | Rhody Pets | Ocean State Media | History | Arts | Rhody Gem | Calendar

The Revolution Will Be Gamified

App developed by a North Kingstown entrepreneur puts users in the shoes of RI patriots

By Ken Abrams

How do you make learning about local history fun? “You turn it into a game,” answers Michelle Girasole, who developed Revolutionary RI250 Quest, an app that offers a 10-week, interactive, statewide scavenger hunt designed to bring the Ocean State’s Revolutionary War history to life. As part of the experience, which includes visits to several historic sites, users explore Revolutionary War battles, uncover stories of little-known heroes, and solve interactive challenges. Along the way, participants encounter historian-led videos, trivia, and puzzles that blend education with entertainment and can even earn points and unlock surprise rewards, creating an engaging experience.

READY, SET, SCAVENGE

Turn exploring Rhody’s revolutionary history into a team sport. For $250, up to four players get access to eight app-guided “history hunts” at locations around the state, plus T-shirts, swag, and a chance to compete for prizes. Register, download the MooveGoXR app, and pick up your materials at the May 3 kick-off at the Nathanael Greene Homestead in Coventry. MyFreshAdventures.com

Girasole, who has a background in tourism, believes the semiquincentennial offers a special opportunity for those interested in local history. “This is something that’s very unique,” says Girasole, who owns Fresh Adventures (formerly FreshMaps), a travel company based in North Kingstown. “It’s not happening in other states.” The quest kicks off May 3 with

an opening event at the Major General Nathanael Greene Homestead in Coventry. From there, players will journey (at their own pace) to eight locations across the state, including stops in East Greenwich, North Kingstown, and Warwick – home of the Gaspee Incident, along with Providence, Bristol, and Aquidneck Island. At each site, gamers view recorded

video from historians, reenactors, and other experts offering their perspective on the war. “For example, North Kingstown town historian Tim Cranston talks about how it was a civil war,” notes Girasole. “Half the people were Loyalists, half the people were Patriots – depending on what side you were loyal to, that really impacted lives.”

Girasole developed the app with support from state and local historical organizations, including the Battle of Rhode Island Association in Portsmouth. “They wanted to create an experience on Butts Hill Fort, an earthwork preserved from the Revolutionary War. Most people don’t know that there was a battle there, so it’s kind of cool to tell that story,” she explains. Other partners include the Varnum

House and Armory in East Greenwich, as well as the Portsmouth Historic Society.

The all-ages activity focuses on experiential learning and is designed for students and adults. “We typically learn history in the classroom and then by attending a small house museum tour or a lecture. This brings the docent to your phone. I think it just works with the way kids live these days. So why not lever -

The experience is designed for all ages

age it and make it fun?”

While developing the platform, Girasole and her team were sure to include the voices of women and other previously underrepresented populations. They included names like Catharine Littlefield Greene, wife of Nathanael, an integral part of Washington’s inner circle, who spoke French and translated for the Marquis de Lafayette.

“It was important to me to raise awareness of these stories,” she notes. “For example, the Daughters of Liberty protested the Stamp Act before the war, not by throwing tea into the bay, but by having spinning parties – gatherings to produce homespun cloth – to protest buying British goods. It was the first time that women had a chance to influence events outside of

the home sphere; they banded together and made proclamations and did fundraising for the militia.”

By blending storytelling, technology, and real-world exploration, RI250 Quest offers a fresh way to experience history – not as something distant and static, but as a living, interactive journey. Learn more about RI250 Quest at MyFreshAdventures.com

Rhody Pets of the Month

By Karen Kalunian

Looking to welcome a new furry friend into your home?

Adopt, don’t shop! Shelters around South County and across the state have dogs and cats ready to find their forever homes. Here are three pets ready to meet you, or reach out to the shelters to learn about even more adoptees.

If you have been thinking of adopting or if you know of an animal in need, please contact Karen Kalunian directly at animaltalk1920@gmail.com.

EARL

BREED: Mixed

AGE: 1 year

GENDER: Male

Earl is everything you want and more. This young, handsome, chocolate and white dreamsicle is ready and waiting for you at Go Fetch Rescue. His coat is soft and perfectly accented by his sparkling green eyes. He’s smart, playful, lovable, and can’t wait to be a part of your family. Earl likes other friendly dogs and is currently in a foster home with children waiting to find his forever home. Earl will be a loyal and loving companion, filling your days with love and laughter.

GO FETCH RESCUE

info.gofetchrescue@gmail.com

NEBULA

BREED: Domestic Shorthair Tabby

AGE: 3 years

GENDER: Female

As her name implies, Nebula will captivate you with her ethereal beauty. With a gorgeous striped coat of gray and chocolate brown, she longs for attention, but at her own pace. Her eyes speak for themselves; she looks at you with so much love. Nebula’s ideal forever home would be an adult home filled with lots of love, time, and patience, plus lots of yummy treats. Nebula can’t wait to make your home her permanent galaxy.

SCRUFFY PAWS

Contact@scruffypawsanimalrescue.org

BAILEY

BREED: Husky

AGE: 6 years

GENDER: Male

Husky lovers, this is the boy for you. Bailey is very smart, handsome, and lovable, everything you could want in a dog. His coat is magnificent, and his blue eyes look right into your heart. He might like to have another dog friend at home, but no cats or other small animals. He likes to go for walks, romp around the yard, and sit like a perfect gentleman for yummy treats. Bailey can’t wait to meet you and show off his good looks and his beautiful baby blues!

‘It Breaks Your Heart’: RI Community Food Bank Faces Rising Need, Fewer Donations

The number of Rhode Islanders seeking assistance from the Food Bank has increased by 13,000 in the last seven months. CEO Melissa Cherney says rising costs, SNAP changes and fewer donations are stretching resources thin.

In Partnership with Ocean State Media OceanStateMedia.org • By Ian Donnis

A

native of North Dakota, Melissa Cherney took over as CEO of the Rhode Island Community Food Bank in August, 2025. She replaced longtime CEO Andrew Schiff, who’d been at the helm for nearly two decades. Cherney has plenty of experience, having previously served as CEO of the Great Plains Food Bank. During her brief tenure, Cherney has been forced to help the Food Bank respond to a significant increase in food insecurity and a drop in donations. Her own experience with hunger has fueled a strong passion for her work. She spoke with Ocean State Media political reporter Ian Donnis about that passion and the challenges of serving the community at a time when need is high and resources are scarce.

ON INCREASING FOOD INSECURITY IN RHODE ISLAND

Melissa Cherney: I have been here now for seven months. When I started in Rhode Island, the food bank was serving about 89,000 individuals. Now we’re over 102,000 every single month. We have jumped that high in just a few months. That’s a lot of additional people. We’re seeing it primarily because of the Supplemental Nutrition Assistance Program (SNAP) changes. Changes to SNAP benefits doesn’t mean that people stop eating. It might mean that they’re getting less benefits than they had before. It may mean that they have been

cut off of benefits, but they still need food. And so they’re turning to us and they’re turning to our network of member agencies in droves.

We’re doing everything that we can to keep up and we now see ourselves as sort of the safety net of the federal safety net. And I wish I could tell you that we’re able to keep up, but we’re not. As food banks, we are doing more and serving more people with less resources. So we’re getting less food donated than we ever have before. We’re stretching, making sure that no one is going hungry, that they’re getting some food, but that’s getting harder and harder for us to do every day. So we’ve really had to evolve how we work.

ON THE REDUCTION IN FOOD DONATIONS

Cherney: Instead of relying primarily on donated product, which is what we used to do, we’re purchasing food, and that’s a new trend in food banks. We’re purchasing about 40 percent of our inventory. It’s certainly more expensive to do that work, but it’s also an opportunity for what we think of as hunger prevention. How do we invest in our local farmers, our local fishers, make sure our local economy is doing well, so that we can keep them out of our lines as well?

ON THE RISE IN FOOD PRICES

Cherney: You know, every time I like to think we’re going to go back to how it was, we never

“We’re doing everything that we can to keep up and we now see ourselves as sort of the safety net of the federal safety net,” says Cherney.

do. I’ve been talking with my team and even with Feeding America, we are really learning to accept that this is probably the new normal every single day. We’re hearing people’s stories and there’s one that sticks with me that recently happened. It was a senior who is living independently and has a dog at home and they get Meals on Wheels. They also are able to go to their local food pantry and get food. There are times when, at the end of the month, there may not be enough food to stretch.

The phone call I got was from a woman who said, “You know, I just got my Meals on Wheels. I don’t have any dog food in the house. And so I shared my meal with my best friend.” That’s her companion and her friend. We don’t often think about how caring people take care of others before themselves, and that’s a reminder to us that people are going through tough times and they’re making tough choices.

I also know that she was saying, “My medications say ‘Take with food.’ I don’t have food, so I’m not taking my medication.” When you hear those things, it breaks your heart, and I think that’s the call to action with everyone right now. If you can donate food, donate food. If you can donate funds, donate funds. This is an issue that affects every single one of us every single day.

This article was originally posted on March 19, 2026. Ian Donnis can be reached at idonnis@OceanStateMedia.org.

Revisiting the Castle

17th-century North Kingstown home helps tell the story of colonial Rhode Island

By Jonah Major

The picturesque view of Smith’s Castle, a historic house-turned-museum sitting upon Narragansett Bay, belies a complicated and at times, bloody past that historians are still working to fully understand, as volunteers inform countless visitors of stories still being uncovered.

The original site, overlooking Mill Cove, was established when Richard Smith, a settler in Taunton, MA, combined his land with a trading post purchased from Roger Williams, later fortifying it with a spectacularly large house that came to be known as Smith’s Castle. By the time of Smith’s death in 1666, the area, known as Cocumscussoc, had become a cultural and economic hub and was a local landmark during the Great Swamp Fight, a battle between New England’s colonial militia and the Narragansett people during King Philip’s War.

“William Coddington, who was governor, allowed the forces from Connecticut and Massachusetts Bay to meet and get together at Smith’s Castle,” explains public historian and author Robert A. Geake. “Soldiers left the castle and marched to the Great Swamp with an Indian guide they had captured. And they massacred the people that were there… It was a great blow to the tribe at that time, and it took them many years to recover.”

The original Smith’s Castle was burned down in retaliation the next spring. Smith, Jr. rebuilt the structure and became one of the first “Narragansett Planters,” expanding the land into one of Rhode Island’s largest plantations. In the 1700s, after Smith, Jr. left the estate to Captain Lodowick Updike, “there were well over 100 enslaved people there and many more that we don’t even know about,” says Geake.

MAY EVENTS

Part of Geake’s work at Smith’s Castle is making sure those stories are uncovered and honored. For example, historian and former president of Smith’s castle, John Dower, found what was known as a primer, an English instructional book on site. ”It was a book that was distributed by the Quakers in Newport to help enslaved people learn English,” says Geake. “So we believe that this was a book that was hidden by one of the enslaved people

that (son of Lodowick Updike) Daniel Updike originally lent to a tenant farmer in the years before he moved into the house himself.”

It’s because of Smith’s Castle’s historical importance and work toward understanding a history rooted in slavery that the site was awarded a Rhode Island Slave History Medallion. Speaking at the dedication, Geake explained that “as we enter the third decade of the 21st century, we can acknowledge those

Smith’s Castle sponsors year-round programming

May 2: “Reimagining the Revolution,” a season-opening conversation with historian Tim Cranston and John Adams reenactor Micahel LePage.

May 14: “Rhode Island Quakers in the War of Independence,” a conversation with historian Elizabeth Cazden.

May 23: “Women During the American Revolution” breakfast talk with historian Marilyn Harris.

Learn more at SmithsCastle.org

wrongs committed in the past, and further fulfill our obligation as the caretakers of this historic site to tell the history in its entirety.”

As America celebrates its 250th anniversary, sites like Smith’s Castle are instrumental in making sure that those first two and a half centuries, and what came before, are not only remembered but also fully understood for their complexity. And that’s reason for celebration.

Map Quest

A filmmaker of bite-sized documentaries makes the internet feel human again

By Jonah Major

You open YouTube. Maybe to watch a cooking video. A news story. A cat video. You keep scrolling. Short videos blasted to you from the void. Bright captions. AI graphics. But one catches your attention. It’s not like the rest. It’s intentional. Made with care. A three-minute video about a museum, an old typewriter, or even making sushi.

If the algorithm is kind enough, it will recommend something to you from You Are Here , the new series of short films independently written, filmed, edited, and narrated by Providence-based filmmaker, former Hey Rhody Media Co. editor and staff writer, and multi-hyphenate Robert Isenberg, 2025 winner of Block Island Film Festival’s Best Documentary Short Director for his work on The Painter . “Unlike almost every blog or independent or podcast or other format that I’ve ever tried, this is one that I just have a thousand more ideas for,” says Isenberg, about his new round of short films. “It’s a locomotive that feels like it could go on indefinitely.”

Available to watch on the YouTube channel of the same name, You Are Here is a set of micro-documentaries, covering everything from matryoshka dolls to Ninigret Park. “I’m into human interest stories, I’m into really weird topics, kind of niche-y topics,” says Isenberg about his writing, seen in countless outlets including Explore. com. “ You Are Here ended up being kind of an excuse to indulge a lot of the stories that either are not newsy or just don’t have a traditional hook.”

While he always knew the types of subjects he wanted to cover in the series, figuring out his approach took a little longer. In a way, it’s the project he’s been preparing for his whole life. He grew up in Middlebury, Vermont, experimenting with his parents’ camcorder. Now he would be happy to find himself balancing a tripod on his foot while trying to overexpose rice to give it a dream-

$2,898,000

SAIL AWAY FOR A SCREENING

Robert Isenberg will appear at the Block Island Film Festival on May 28 to discuss How To Write A Travel Guide, a short film where he reflects on journeys, responsibilities, and the writing process. Learn more at BlockIslandFilmFestival.org

like glow à la the Terrence Malick films he loves so much. The voice you hear narrating a piece on Battleship Cove belongs to the same performer who spent college writing theatrical monologues and childhood playing Renfield on stage. And it’s the journalism student who felt so engaged and invested reading pieces written in the second person who thought to do the same for You Are Here . In an era of

thoughtless content creation, every element of Isenberg’s bite-sized documentaries is not only chosen carefully but personally.

As for the name? “One day in late 2024, it just hit me that the phrase ‘you are here’ is one I always like to see on maps, and it’s just so grounding and it’s so comforting.” Even the choice of font for Y.A.H. was selected to mimic that of a hand-drawn map. And in many

ways, each installment is like a hand-drawn map, crafted with a great intentionality that reveals the unique penmanship of its creator. He does not prescribe a destination for you, but instead lays out routes he hopes will lead you to a new experience, whether it be a visit to a botanical center, a walk in the snow, or simply making sushi in your kitchen. Learn more at YouTube.com/@YouAreHereDocs

WHAT?! IS RI MULCH EXPRESS BLOWER SERVICES??

We’ve Been Blowing Rhode Island Away for 10+ Years! Thanks to our incredible team and loyal customers for making this journey possible Here’s to many more yea growing, working, and succeeding together! Cheers to continued dedication, innovation, and community support.

The Candy Box

Candy store

What it is:

A seasonal seaside candy shop filled with handmade chocolates, fudge, and candy.

Where to find it:

Strolling along Bay Street, turn right toward Fort Road and follow the sidewalk – and your nose – until you see the hanging sign.

What makes it a Rhody Gem?

“It’s a tiny pink candy store tucked between the ocean and little Narragansett Bay,” says owner Melissa Hall, whose parents Roger and Jean Hall bought the business, established in 1955, in 1984. Inside it’s a pink-and-white treasure trove of handmade confections and seaside favorites like barley pops shaped like lobsters and candy buttons on paper. Hall notes that customer favorites include almond butter crunch toffee, sea salt caramels, and fudge, all still made using her dad’s recipes. “One thing that he always said to me was that The Candy Box isn’t just about selling candy, we’re recreating childhood memories, so don’t make too many changes otherwise customers will get upset!” she says with a smile. “What I love about the store is that we now serve generations of customers who come back every summer and are excited to share the experience with their children and grandchildren. Many of our customers have become friends and family.” A worthwhile prize after catching the brass ring on the Flying Horses Carousel, just steps away.

The Candy Box

14 Fort Road, Westerly Instagram: @candyboxwatchhill

Every neighborhood has that secret, hidden, cool, unusual, or hole-in-the-wall spot that locals love. We’re on the hunt for Rhody Gems! Email Marketing@HeyRhody.com to suggest yours, and we just might feature it!

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The Must List

10 essential events this month

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May 21: Revolutionary Friendships: Nathanael Greene, George Washington, and the Fight for Independence , with Salve Regina University Professor Dr. William Leeman, is the story of an unlikely friendship that helped win the American Revolution. North Kingstown, HistWick.org

May 25: Honor American service members and veterans with marching bands, floats and elected officials at the Charlestown Memorial Day Parade held at the Naval Airfield Memorial at Ninigret Park. CharlestownMemorialDayParade.com

Through May 23: Don’t miss The Moors at the Contemporary Theater, Jen Silverman’s powerful dark comedy about two sisters in 19th-century England dreaming of love and power. Fridays and Saturdays. Wakefield, ContemporaryTheaterCompany.com

May 8: Explore the darkest corners of the human mind with renowned psychologist Dr. Rachel Toles at The Psychology of Serial Killers , a live show that examines the behaviors, motives, and patterns of history’s most notorious mass murderers. Westerly, UnitedTheatre.org

May 8-10: A weekend of family-friendly fun awaits at Misquamicut Springfest , with outdoor amusement rides, a classic car show, food truck row, vendors, and a beer and wine tent sponsored by Grey Sail. Westerly, MisquamicutFestival.org

May 13: Join dozens of small businesses from around the state at an evening of shopping, food, drink, live entertainment, plus activities for the kids at the first-ever Hey Rhody Market at Rhodes on the Pawtuxet. Free admission, 4pm8pm. Cranston, HeyRhodyMediaCo.com

May 22-23: Head to the Courthouse Center for the Arts for two nights of leading tribute band the Eagles Experience , for all your Eagles favorites including “One of These Nights,” “Take it Easy,” and “Hotel California.” West Kingston, CourthouseArts.org

May 23-24: The 30th annual Virtu Outdoor Arts Festival at Wilcox Park showcases works of over 140 professional artists and craftspeople, live music with performers all weekend, and a free creation station for kids. Westerly, OceanChamber.org

May 28: Kick off the season at Theatre by the Sea with the dark comedy Little Shop of Horrors, the story of Seymour, the shy florist who discovers a mysterious plant that ends up causing a lot of trouble. Wakefield, TheatreByTheSea.com

May 29: It’s sailing season, and what better way to celebrate than a show with Yachty By Nature , a leading yacht rock band bringing sun-drenched Southern California songs of the late ‘70s and early 80s to the Odeum. East Greenwich, GreenwichOdeum.com

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Where –and What –Rhode Island’s Chefs Love to Eat

Heated rivalries in the restaurant industry in Rhody? Not one. When they aren’t in their own kitchens, local chefs go out and let their chef friends do the cooking.

By Ann Martini

Making a living as a chef or restaurateur has never, ever, been for the faint of heart. Starting a restaurant often comes with great risk: off-the-chart failure rates, long hours, fierce competition. But for many in the industry, the risk is worth the high of practicing your passion. The birth of the celebrity chef in the 1990s kicked it up a notch: chefs and restaurants were often pitted against each other, either by food writers or by chefs’ own egos. In New York City alone, there were battles between David Bouley and Daniel Boulud, between Mario Batali and all of Little Italy, and nobody had anything nice to say about Bobby Flay.

Around this time, Rhode Island was taking off as a stellar dining destination. But that ugly ebb of competition never reached our shore, giving way to the flow of camaraderie. Matt Varga at Gracie’s and Derek Wagner of Nicks on Broadway, to name just two, were among dozens in the industry who began celebrating one another, eating at one another’s restaurants, teaming up for fundraising dinners for charities such as Share Our Strength – and forging friendships and professional relationships in the process. “Screw you, New York,” they seemed to be saying. “Rhode Island knows how to do this right.”

David Moore, co-owner of The General Stanton Inn in Charlestown for the past four years, bears witness to this esprit de corps regularly. “Heartwarming” is how he describes the support bestowed upon him from the Rhode Island restaurant community. “I’ve been astounded at the chefs and restaurant owners who have come to eat here on their nights off and have been so gracious with their time

and guidance on my menus, wine list, and more.” While they are too numerous to mention, he singles out Perry Raso of Matunuck Oyster Bar and Matunuck Atelier; Bob Leonard of the Coast Guard House in Narragansett, and Kevin Finnegan of the nearby Ocean Mist in Matunuck. “The sense of community we have here in Rhode Island is stronger than anywhere,” Moore says.

Read on to see chefs’ go-tos when they aren’t working.

Henry O’Neill, George’s of Galilee:

“The Surf Shack, Narragansett. Laid-back vibe with a touch of beachside luxury. I like to order the lobster pot pie – elevated comfort food.”

An array of appetizers, hors d’oeuvres, and small plates at Ella’s Food and Drink

Kevin Gaudreau, Beech, Jamestown: “Love the pounded filet entree at Flora – something special – and Irregardless biscuits are the best breakfast biscuit in the world.”

Terence Feury, Ocean House’s group executive chef: “Mother in Newport for my favorite pizza in Rhode Island; great salads, and the pistachio gelato is a must. Mission Burger for the Micky D and fries. Little Clam for the best bang for your buck raw bar platter. Celeste, for all the small plates and the potato rosemary pizza.”

David Rivoli, Providence:

“My favorite restaurant is SOTT on Westminster, downtown, for authentic Korean cuisine. I love spicy food and the vibe is aesthetically pleasing. I order jjajangmyeom and spicy tteokbokki.”

“Ella’s has something for everyone’s palate,” says Roland

Jeanie Roland

Roland shares that her first job was as a dishwasher at the General Stanton Inn

Ella’s Food and Drink, Westerly

Restaurateur Jeanie Roland of Ella’s (as well as sister restaurant The Perfect Caper in Punta Gorda, Florida) has racked up dozens of accolades in her years as a chef. The Culinary Institute of America grad has authored two cookbooks, been a semifinalist many times for a James Beard Award, and tackled (culinarily, that is) Chef Bobby Flay on his own eponymous Food Network show, Beat Bobby Flay . But in Westerly circles, she’s almost more famous for welcoming part-time Westerly resident Taylor Swift and her friend and fellow musician Lorde, into her kitchen for some cooking lessons in 2023.

Like so many chefs, Roland started her culinary journey as a kid in her grandmother’s kitchen and was smitten. As a youngster, she eschewed macaroni and cheese for things like liverwurst and mushrooms.

“As a chef, I find myself constantly evolving but staying true to who

I am,” she says. Ella’s has a large menu, Roland explains, “everything from basic pastas and a burger to foie gras (one of her favorite things to prepare) and Moroccan spiced rack of lamb.” Ella’s offers a little something for everyone in menu and atmosphere, including a formal dining room or the more relaxed bar. “The most important thing is that the customer is happy from start to finish.”

When Roland and husband and partner James eat local in Rhode Island, Italian is on the menu. They swoon over Pasquale’s Pizzeria Napoletana in Wakefield. “I always start with the Rucola salad with pistachios and gorgonzola, and then a number of pizzas: the wood-fired Margherita STG, the Pasquale’s Mood with Calabrian chili, and my favorite, the Carbonara, with pancetta and fried egg.” Happy and satiated, the Rolands will take home dessert from Neapolis, Pasquale’s sister emporium across the street.

Chef Jacob Jasinski, The Chanler at Cliff Walk, Newport:

“I go to Mori Sushi in Bellevue Plaza. They focus on the purity of ingredients, and the fish is incredibly fresh. I usually trust the chef and let the kitchen guide the experience.”

Brandon Phillips, Waterman Grille, Providence:

“I like the East End for its relaxed atmosphere with a playful small plates program. I order the cheese board and pickles, or bone marrow whenever they have it on the menu.”

Joseph Caldarone, Iron Works, Warwick:

“Rasa and/or Rasoi. The food and drinks are always fantastic, and takeout is well-prepared and packaged efficiently. I order any of the chicken curries, chicken and pea dosa, and chicken samosas.”

Brian V. Hebert, Avvio Ristorante, Cranston:

“When I go out, I enjoy gracies, plum point bistro, vanda, and purslane. I enjoy eating locally grown food prepared with care and technique. I am usually looking for a culinary experience.”

Vanessa Saldaña

Qhali Kitchen, Bristol

For Chef Vanessa Saldaña, food isn’t what she does, it’s who she is. “I grew up surrounded by the traditions and flavors of Peruvian cuisine, where cooking was not just about feeding people but about gathering family, celebrating culture, and sharing stories around the table.” In cooking school, Saldaña learned the technical discipline of classical cuisine, but remained rooted in her traditions. “Peruvian cuisine reflects centuries of cultural influences with Spanish, African, Japanese, and Chinese techniques, creating a cuisine that is vibrant, bold, and constantly evolving.”

At Qhali Kitchen, “my goal has always been to celebrate those traditions while also allowing space for creativity,” she explains. “Some of the dishes I’m most proud of represent that balance between tradition and creativity. Our ceviche is one of them. It’s a dish that captures the freshness of coastal Peru, with citrus-marinated seafood, ají peppers, and

classic garnishes that highlight bright, clean flavors. Rocoto relleno is another favorite, a dish from the Andes made with spicy rocoto peppers filled with a savory mixture and baked until rich and comforting. And of course, pollo a la brasa, Peru’s famous rotisserie chicken, holds a special place in my heart.”

On the rare nights when she’s not in the kitchen, Saldaña loves exploring the East Bay restaurant scene. “The state has such a strong community of chefs and restaurateurs, and there is a real appreciation for quality ingredients and thoughtful cooking. One place I always go is Rhody Roots in Warren. Their food is very fresh and creative.” Saldaña also frequents Tamp in Bristol “for very good coffee.” Her bottom line is simple: “Whether you’re cooking in your own restaurant or enjoying someone else’s, food should bring people together and create moments to remember long after the meal is finished.”

Regina and Michael Lester Mémère’s,

Providence

Michael Lester grew up in the Edgewood section of Cranston, one of five boys. The Lester home was ground zero for holidays and football parties with dozens in attendance. (To this day, Lester’s mother Jean has two full-sized refrigerators in her kitchen.) “My mother and my mémère, Eileen,” Lester says, “carved my path to hospitality. I grew up around the rhythm of family dinners and the idea that food is ultimately about how it makes people feel.”

Mémère’s, the Lesters’ new restaurant in the Neptune (formerly The Dean Hotel) co-owned and run with his wife, Regina, is where Lester wants to recreate that nostalgic feeling. “We want guests to feel something when they walk in,” he says. “There’s a sense of warmth – low lighting, music, texture, energy – and a gradual unfolding of the experience. We’re focused on creating signature dishes that feel tied to special moments.”

“New England comfort with a French twist” is how Lester describes the menu. “Something as simple as a warm gougère filled with

Andrew Gould, Celeste, Narragansett:

“Dine in: The Slow Rhode for its easy-going neighborhood bar with comforting snacks. I order the duck drummettes and chicken sandwich. Take out: Hidalgo for the best burrito in Rhode Island. I get the mixto burrito or the chorizo quesadilla.”

Find Mémère’s inside Neptune (formerly The Dean Hotel)

Camembert fondue can set the tone for the entire meal. Regina, the pastry chef and formerly the co-owner of The Dorrance in Downcity, crafts comforting endings such as a triple chocolate raspberry cake and a toasted coconut cheesecake with passionfruit curd.

When not at the restaurant, the Lesters are big fans of the leisurely lunch. “At Nicks on Broadway, we’ll order most of the menu and spend the afternoon celebrating the day,” he says. Evenings might be spent at Al Forno for pizza, salads, baked pasta, dessert, alongside Negronis and wine. “We also love a Gift Horse/Oberlin combination, or a Persimmon/ Dolores pairing. And we love to support our downcity friends at Cielito, Tori Tomo, Figidini, and Murphy’s. But the place I probably frequent most is Debbie’s. Ed [Davis] is a national treasure,” Lester says. “What I admire most in other restaurants is clarity and confidence. When a place has that, it creates a sense of ease that’s incredibly appealing.”

Mémère’s touts itself as “Providence’s most drinkable address”

Andy Pyle, Xaco Taco, Providence:

“As a dad with two kids, I usually opt for casual places. Irregardless for breakfast sandwiches, Heng Thai and Rotisserie for rotisserie chicken, Aleppo Sweets for Syrian food, and Butterbang for croissants.”

Enjoy the flavors of Québec, no passport required

Justin Garcia, 22 Bowens, Newport:

“We love JT Commons for their pizza; my kids love it, and the service is great. I also love Rasa in East Greenwich for amazing, traditional Indian food. I order JT’s focaccia pizza and Rasa’s lamb samosas.”

Maggie Pearson, Feast & Fettle:

“The Square Peg in Warren. I order a coconut margarita and bang bang shrimp tacos or an ahi tuna bowl.”

Chef Janice Mathieu, Blackie’s, Smithfield:

“My go-to spot is always Orale Taqueria on Chalkstone Avenue in Providence. They’re open late and I love their variety. I order a minimum of four tacos every time, especially the soft corn tortilla mixto taco or beef tongue tacos.”

Chef Krayla Brice, Home PVD, Providence:

“I love to eat at Trattoria Appia of Federal Hill. The pasta is fresh and the service is great. I also enjoy Los Andes for their great seafood. I love the grilled whole fish served at Little Clam.”

Sean Devlin Dave’s Fresh Marketplace, statewide

Chef Sean Devlin is the product of some stellar local culinary institutions: Johnson & Wales University, Calvitto’s and DeFusco’s bakeries, and a 14-year stint as co-owner of Breadworks Pizza Bakery in Johnston. So, we have him to thank for the ever-popular calzones, pizzas, pot pies, cookies, and breads – as well as the ever-expanding array of prepared foods at Dave’s Fresh Marketplace locations around Rhode Island.

“After more than 20 years with Dave’s, some of the dishes I’m most proud of creating include our lobster mac and cheese, braised beef pot pies, sausage and rabe orecchiette, and our rotisserie chicken salad. I brought with me Breadworks’ calzone and biscotti recipes, which continue to be a source of great pride.” The latest food trends are a source of inspiration for Devlin. “Lately, I’ve been especially pleased with our power bowls program – they feature great flavors, are well balanced, and offer healthy options for our customers. I’m currently developing a ramen bowl program that customers can simply heat for three minutes and enjoy – an easy, tasty solution for people on the go.”

Devlin’s goals are lofty, which explains why prepared foods and baked goods are so incredibly popular at Dave’s. “Our goal is to deliver products that are even better than restaurant quality, made fresh in small batches to ensure consistency and attention to detail. We have an amazing team of staff in our kitchens – creative managers and prep chefs that diligently recreate these recipes every day.”

Devlin also finds inspiration in the foodie community. “Dining out is very important to me. I truly value the opportunity to enjoy a meal that’s prepared with the same passion and care that I put into my own cooking. Some of my favorite places include L’Osteria in Cranston for their veal chops and Assados Kitchen and Bar in Chepachet for their seafood sauté. Great photos and strong word of mouth always draw me in to try something new.”

HOME & STYLE

Home | Shop | Make | Wellness

At Home With Blue

The nearby harbor informs the palette of a Victorian-era home

Arches provide counterpoints to the straight lines of other elements

By Fifi O’Neill

t’s never polite to rush your elders – a bit of wisdom that applies well to old houses. That’s why Nancy and Rick Chace took a few years to get to know the Victorian-era cottage they bought in the historic downtown district of Bristol. Just a stone’s throw from the harbor, the home is nestled among shops and restaurants. “It’s a wonderfully walkable waterfront community,” Chace says. “A quintessential New England town, first settled in 1680.”

The home itself was built in 1896 and has undergone many changes over the decades. Under the Chace family’s stewardship, it underwent a major refurbishment. The couple realized that while they loved their home’s historical roots, they wanted brighter interiors and an updated floor plan that would work for a family with two children. “We lived in the house six or seven years before really getting a handle on how to modify the floor plan,” Chace says, pointing out that the historic neighborhood protects the appearance of the external architecture but allows homeowners greater freedom to design the interiors. “We didn’t want to extend the

existing footprint of the home for budget reasons, but we had a vision of a more open floor plan, especially for the rear portion with access to the backyard,” she says.

Armed with plenty of advice from architects and designers, they gutted a warren of small rooms at the back of the house to create a roomier kitchen that opens to a mudroom by the back door, and a spacious family bathroom. Other rooms have flourished under Chace’s uncanny knack for combining old furnishings with new, punctuating the decor with a smattering of industrial elements. She finished by enveloping everything with hues that shift from blue to green with the sunlight. “Each room and each piece received a special treatment

of

– a wash of paint, smart slipcovers or a jaunty tablecloth – to bring it into the fold.”

Speaking of the bedroom’s dreamy glow, Chace notes that though the blues and greens don’t exactly match each other, they work happily together. “For me, they are soothing because they harmonize and stir up visions of the coastline,” she explains. The color was the starting point and sparked every other purchase: a vintage table as nightstand/bedside table, a flea-market chair, and bed linen both new and old.

Wood elements have a grounding effect to the sweet colorstory

“I love mixing past and current items because it makes the interiors more personal,” she explains. “The rooms don’t look like we made one trip to the home store.” Over the years, Chace had discovered the transformative powers of chalk paint. “I gravitate toward watery tones,” she says, “not beachy hues but softer blues, greens and bluish greens that remind me of watercolor paintings. They are so pretty and calming. Then it’s just fun to drop in a pop of bright blue or even a touch of red.”

The palette is the perfect backdrop for the finds she brings home. “I have a special attachment to Americana, painted furniture, and vintage items,” she says. The dining

room notably gathers elements across eras for a design that transcends time. Together, the union of 1960s chairs, a vintage farmhouse table, a Victorian mantel, and a new arched mirror is a perfect microcosm of the things she loves.

Chace sees cottages as time capsules where people add their own touches to furnishings before passing them on to successive generations. “Our home is a witness of sorts,” she says. “The belongings and collections take on a unique personality. I wanted it to have meaning, with layer upon layer from past generations and ours. I love this house because it’s like a snapshot of us through time.”

Get Rhody Style

Ideas and resources for making the most of living in the Ocean State.

Signs of the Times

Rooms throughout the Chace home skillfully incorporate elements of the family’s personal history and a strong sense of place. A curated collection – which includes everything from antique signage and nautical maps to a Rhode Island dish towel – serve as thematic anchors.

May Fair

Bristol’s State Street is the place to be on May 2 for the Spring Festival, a day of 70plus vendors, chef-driven food, live music, and more, that is part of a series that returns in August and September. Rain or shine, set your GPS to 1 State Street, Bristol, for a reference point. Learn more at BristolMerchantsAssociation.com

Explore Bristol

This charming town known for its patriotic pride buzzes year-round and is filled with walkable districts ready for shopping and dining. Some places to get you started: Franklin Street: Grasmere; Hope Street: Beau Menswear, Caron Jewelers, Gray’s Ice Cream; State Street: Folklore Provisions; Thames Street: Empire Tea and Coffee; Wood Street: O’Brien and Brough, distillery and tasting room.

Garden Variety

No green thumb is required for these plant picks

By Britt Machado

Only in Rhode Island does the line for a plant sale rival that of the hottest sneaker drop. Fortunately, having a green thumb isn’t required to be a part of the season’s favorite pastime. Cultivate your growing sensibilities with some easy container gardening, or showcase prized blooms in a gorgeous handmade planter. For those who pursue greatness, grow your own dahlias from local tubers and show them off at your next patio or park party, and keep plants thriving with a box of worms, ready for pickup. Whatever your pick – real or faux – it’s time to bloom.

Plant Sales Near You

MAY 2:

Sakonnet Plant Fair at Veterans Field, Little Compton

MAY 9: Casey Farm, Saunderstown

MAY 9, 10, 16, 17: Long Lane Farm, Warren

MAY 9:

Quononoquott Garden Club at Fort Getty Pavillion, Jamestown

MAY 9:

URI Botanical Garden, Kingston

MAY 16 & 17:

Mapleville Farm, Mapleville Southside Community Land Trust, Providence

Complimentary Colors Grow Kits

Groundswell Garden + Home

Tiverton | GroundswellGuild.com

Dahlia Tubers and Crystalline Vase

Lindsey Epstein Pottery Tiverton | LEPottery.com

Giant Lily Sculpture

JohnnyCakes

Providence | JohnnycakesDesign.com

Hydrangea Bloom Hat

Kiel James Patrick

Newport | KielJamesPatrick.com

Terracotta Planters

Wildwood Nursery East Greenwich | WildwoodRI.com

Worm Farm in a Box

Epic Renewal

Providence | EpicRenewal.org

Prout ADvantage

go to www.theproutschool.org or

DeLuca at (401) 789-9262 ext 514 or sdeluca@theproutschool.org.

Wheel Talk

A Smithfield studio encourages all to try their hands at making pottery

By Jenna Kaplan

Before Studio Glob in Smithfield had pottery wheels spinning or shelves stacked with handmade mugs, it existed as a running conversation between Will Stiles and his wife, Michelle Antelo. Both worked steady jobs that paid the bills but left little room for creativity. The solution, Stiles says, came from a shared pipe dream: a place where people could relax, try pottery without pressure, and make something tangible with their hands. “We had to drive an hour and a half into Massachusetts just to get on a wheel.” When he searched

for “pottery studio near me,” the result was hard to ignore. “There was a gaping hole in the middle of Rhode Island, with Blackstone Valley as the center,” he says.

So instead of letting that empty space sit, they molded a solution – one built on spinning wheels, open access, and a whole lot of clay. Today, Studio Glob is a bright, welcoming creative space designed for beginners, hobbyists, and seasoned makers alike. The tone is intentionally playful with colorful, oversized globs covering the walls, inviting people to tap into their inner child. “We want to show that anyone can make

ceramics,” Stiles says. “There is zero pressure to be an artisan. Your commitment level is entirely up to you. Pottery is for everyone.”

Building Studio Glob was a hands-on effort in every sense. The space required major repairs, from rebuilding walls to constructing shelves and tables. The couple spent nearly all their savings and worked around the clock to open in under a month. Early marketing was just as scrappy. Stiles stood on a nearby corner spinning a wooden sign that read, “Make pottery here.”

“People would come in and say, ‘We saw the guy with the arrow,’” he says.

Clay Time

For those who find themselves hooked after one class, Studio Glob’s membership options make it easy to keep the momentum going. Members get monthly studio time, access to wheels and tools, and dedicated kiln space to bring their pieces to life. Higher tiers add perks like personal storage and discounts on clay, turning a casual visit into an ongoing creative ritual.

I must admit, stepping through the door for class, I was a little nervous. Pottery feels like something people either know how to do or quietly avoid. Six wheels line the room, each with its own set of tools: a wire cutter, a sponge, and a wooden knife. It looks simple enough, until you sit down. Before I can second guess it, Stiles greets me and starts chatting like we’ve met before. The nerves fade quickly. He begins with a demo, walking our class through the basics. His hands move steadily as the clay rises into shape. Then it’s our turn. We start with a lump of cool clay

pressed onto the spinning wheel. Centering comes first, and it’s more difficult than it looks. The clay wobbles and resists. I struggle at first, naturally. Mine leans and nearly collapses. Stiles moves around the room, offering small adjustments and steady encouragement. He repositions my hands and reminds us that mistakes are part of the process.

Then it clicks. The clay steadies. I press inward, then lift. The shape begins to rise. A rim forms. The walls stretch upward. My hands stay steady, and for a moment, everything else fades out. By the end of the class,

I’ve made two small bowls. They’re not perfect, but they feel like an accomplishment. Studio Glob is designed as a three-part experience. First, you take the class and throw your pieces. Then they’re fired in the kiln. A week or two later, you return to glaze, adding color and personality. Finally, you come back to pick them up, finished and ready to use. With new classes, equipment, and a growing team on the way, the Glob continues to evolve – but its mission remains rooted in access, joy, and connection. 375 Putnam Pike, Smithfield; StudioGlob.com

Relax and Reset

Stressful times call for fluffy robes and pampering

By Alexandra Ashe

After a blizzard buried us under a historic 37 inches of snow this winter, it’s safe to say Rhode Islanders are more than ready to thaw out and find new ways to revitalize this spring season. Well-being rituals that nurture the mind, body, and spirit have become an important part of that seasonal transition. Two local businesses are redefining what selfcare can look like: Sauna On Location delivers authentic sauna heat right to your doorstep, while Radiant Wellness Healing offers a quiet space for self-discovery, creating experiences that feel accessible, communal, and deeply invigorating.

RELAXATION DELIVERED

Skip the drive to the spa and let the relaxation come to you. That’s the idea behind Sauna On Location. Founded by Jessica and John Meegan of South Kingstown, the mobile sauna rental brings the restorative power of heat therapy directly to homes, private gatherings, and public events throughout South County and beyond. Invite up to eight of your closest friends and step inside the elite wood-fired barrel sauna. As the heat goes to work, you’ll do more than just relax. Besides a satisfying sweat, these sessions are scientifically linked to improved heart health and strengthened function – all while soothing aching muscles and calming stressed-out minds. Inspired by the couple’s shared background in athletics – Jessica, a former open-water swimmer and triathlete who now teaches yoga, and John, a competitive cyclist and head mechanic for Stedman’s Bike Shop in Wakefield –sauna therapy became an essential part of their recovery from years of intense training. Recognizing how transformative the experience could be, they set out to share it with their

community. “Sauna has always been about more than just heat to us,” says Jessica. “It’s about creating spaces that help people feel better and bring them together.” Since the start of this year, Sauna On Location has appeared at South County Tourism events, including the Kinney Azalea Gardens Wellness Hike and the Oceanfront Sauna: Heat, Plunge, Eat at George’s of Galilee in Narragansett, which featured an optional cold plunge. South Kingstown, SaunaOnLocation.com

CALM AND BALANCE

Ignite your inner magic, foster meaningful connections, and nourish your spirit at Radiant Wellness Healing in Johnston. Rooted in creativity, spirituality, and service, the studio was born from Mary Elizabeth Lima’s own journey through life’s light and shadow. A certified clinical hypnotist and Reiki Master, Lima built more than just a business; it’s a welcoming space to pause, reconnect, and feel truly seen, safe, and supported. “Holistic practices

RHODY RESOURCES

Places around the state ready to help you recharge.

Alayne White Spa, Bristol

Be Well Chiropractic and Health, Providence

Beauty Studio West, North Kingstown

Blue Sky Spaworks, Warwick

Body Kneads, East Greenwich & Providence

Butter Day Spa, Pawtucket

Citron Spa, Providence

Hair, Heart and Soul, Bristol

The Hilltop Spa at The Preserve, Richmond

Maura’s Hair Salon, Narragansett

Mosaic Wellness Boutique, Tiverton

Radiant Wellness Healing, Johnston

Salt Boutique Spa, Bristol

Saltitude Himalayan Salt Cave, Lincoln

Sauna on Location, South Kingstown

Shepherd’s Run Wellness, South Kingstown

Skyla Raine Day Spa, South Kingstown

Spa Inspire, Narragansett

Roots Specialty Services, Providence

recognize that physical, mental, and spiritual well-being are interconnected,” explains Lima. “Sometimes healing isn’t about fixing. It’s about remembering that you deserve care, rest, and peace. Most importantly, it’s about honoring your soul.”

Feel the day’s tension fade into a cozy embrace the moment you enter the lounge. You’re immediately greeted with a steaming cup of herbal tea and invited to explore the studio’s wide range of unique holistic offerings designed to still the mind and restore your internal equilibrium. Whether you seek a massage, intuitive readings, a Reiki session, or creative therapies, these practices work in harmony to help achieve a deeper state of calm and lasting balance. The team of practitioners, affectionately called “Earth Angels,” shares one mission: to provide gentle, compassionate care in a peaceful setting that meets you right where you are. Guests can even take a piece of their session home with them by purchasing Lima’s selection of handcrafted aromatherapy, natural skincare, crystals, and jewelry. Did we mention the Ionic Foot Bath Detox? Johnston: RadiantWellnessHealing.com

COURSE

FEATURE

Building Character

The dedicated efforts of small business owners to keep Main Streets enticing to patrons

By Emily Olson

There’s a charming stretch of cobblestone in Providence behind where, in Rhode Island parlance, Plant City used to be. Most people use it as a throughway or as overflow parking during 195 District Park events. And that’s a mistake. Because this colorful and creative stretch of South Main – called SoMa if you ask around – has a flavor all its own. Owner of home and apparel boutique Asterfields, Nicole Deponte, says its unique character remains untapped by locals, so she teamed up with Marc Allen of Marc Allen Fine Clothiers to put SoMa on the map.

Deponte is the new kid on the block, having recently moved her store from Wickenden Street, and she has wild dreams of what SoMa could be. Allen’s store, on the other hand, is an institution, and with that history comes relationships. “Marc knows everyone, and he’s a wonderful advocate for the street,” Deponte says. That combination is sure to shake things up in a spot full of diverse stores Deponte describes as chill, fun, and art-driven. “We have good bones, and

now we’re ready to throw some firecrackers at it.”

SoMa gets plenty of interesting foot traffic from tourists, students, and people enjoying District Park, but Deponte dreams of it being a destination all its own. “Marc and I are trying to figure out how best to work with the city to get some projects started,” she adds. She envisions museum-quality banners emblazoned with the shopping district’s name, beautiful plantings, and consistent store signage. She’s

delighted with the trees and speed bumps the city already installed, recognizing that any upgrades to the area have to be appealing to its residents. “Some of the nearby condos have beautiful landscaping,” Deponte says. “We can add to that color during the warmer months and bring in some inviting lighting appropriate for historic buildings during the colder ones. If we make it a lovely place to walk, people will want to be here.”

Deponte is just one small business owner in the state working to enhance her entire retail area for the good of the community and neighboring businesses. Deny Eftekhar, owner of Cory Farms Past and Presents in Portsmouth, also recognizes the attraction a beautiful retail area can provide. Eftekhar, whose store will celebrate its 15th anniversary this summer, is already a bit of a destination. So she uses her platform to support other small businesses and area merchant associations.

The two-acre property is home to a farmhouse

filled with gift items and three barns – one houses Eftekhar’s collection of antiques, and the other two she describes as vintage she-sheds.

The sprawling property allows her to host regular events that draw people from miles around.

“We almost always have an antique car show and antique sale on Memorial Day weekend,” she says. “And last fall we had a harvest event that turned into a vintage sale.” Cory Farms had a handful of vendors on her property during the harvest event, as did her neighbor’s store, DC

Stoneware. During the events, Eftekhar will serve cookies and lemonade, and she says the property itself is an incredible draw for families. “We have beautiful gardens filled with possums and groundhogs. It’s so much better than spending the day in a strip mall!” In addition to partnering with other small businesses, Eftekhar has built deep ties with the community, regularly inviting the local artists’ guild to bring their paints to Cory Farms and capture the local wildlife en plein air.

NATIONAL SMALL BUSINESS WEEK

May 3-9 might not have the awareness of November’s Small Business Saturday, but it serves as a wonderful reminder to patronize the independently owned shops and restaurants that make commercial districts unique and charming. Learn more at SBA.gov

Steve Lombardi, executive director of the East Greenwich Chamber of Commerce, also recognizes the importance of involving the local community in the retail district. Twenty years ago, East Greenwich leaped the hurdles that SoMa is just starting to contend with and established regular strolls down Main Street. “The Main Street Strolls are designed to put the spotlight on East Greenwich’s retail district and give families something fun to do,”

Lombardi explains. Each Main Street Stroll is themed so residents can pick a favorite. There’s a dog parade, Chalk the Block, which is a street decorating contest, and a music stroll. “The stroll season culminates in the Taste of East Greenwich Stroll,” says Lombardi. “We close down part of the street, put high top tables out, and plan games, music, and art for the community to enjoy.”

Newer to the East Greenwich lineup are Sip

and Shops. Unlike the strolls, which are community-based, the Sip and Shops successfully increase retail traffic. “A lot of retailers participate by offering good deals and providing refreshments when people come and shop,” says Lombardi.

Lombardi says that although East Greenwich has been doing events on Main Street for a long time, they’re anything but tired. “We’re always trying to improve them,” he says, citing the holiday tree lighting as an example. “We used to

simply invite people out to watch, but now it’s become a whole parade with entertainment from the Providence Ballet Theater, the Connect Dance Company, St. Luke’s Children’s Choir, and the Fireman’s Club. It’s quite an event.”

Lombardi, like Duponte, recognizes the importance of making the town’s retail district an inviting place to spend time, and the East Greenwich Chamber of Commerce puts a lot

of effort into beautifying the area. “In the last year or so, we’ve gotten all new trash receptacles and had a local artist create seasonal banners for Main Street,” Lombardi says. “Next year we’ll be doing a lot of upgrades to the street itself.”

These efforts underscore a simple truth: retail districts don’t become destinations by accident – they become destinations because people decide they matter. Their character is shaped,

block by block, by those willing to invest time, creativity, and care. In Providence, Portsmouth, and East Greenwich, a new wave of passionate advocates is redefining what local shopping can be, turning retail corridors into places of discovery and connection. Here, it’s no longer just about storefronts and sidewalks – it’s about creating an experience, one that invites people to slow down, explore, and stay awhile.

With preferred pricing and 5-year parts and labor warranty, Arnold Lumber is Andersen’s only Elite Dealer in Rhode Island.

More Than Kitchens

Arnold Lumber is proud to announce the opening of our newest Arnold Kitchen + Design center located at 549 Metacom Ave. in Bristol, RI. This new state-of-the-art design center offers a full selection of products to take your new home or renovation ideas from vision to reality, along with the team and resources to guide you along the way.

• Contractor referrals

• On-site design consultants

• Interactive showroom displays

• Homeowner + Contractor support

• Comprehensive product selection guidance

FOOD & DRINK

In the Kitchen | Design | Quahog Week | Round Up

Next-Level Take Out

The best authentic Chinese food in the US is right here in South Kingstown

by Erin McGinn

By Erin McGinn

itschy signage and award-winning dishes keep the Wakefield community and beyond coming to Jayd Bun for more buns, noodles, and dumplings than ever before. And now that head chef Annie “Qiang Li” Parisi is a James Beard Award semifinalist, the email-only orders show no sign of slowing down.

Parisi and her husband Joe Parisi may have grown up on opposite sides of the earth - in Tianjin, China, and Narragansett, RI - but a love of food is the invisible string that pulled them together. Annie was in Las Vegas working on expanding her travel industry career, and, being homesick, was cooking a lot of food from Tianjin. Joe was working in the hospitality world, joining friends in the casino industry. The two would invite friends over to their home, where Annie would often cook her family recipes, much to the delight of every guest. Fast forward a few years, and the couple moved back to Joe’s hometown of Narragansett, welcomed their daughter Jinjin, and settled into the location of Jayd Bun right next to Whaler’s Brewing, a destination for craft beer and now Tianjin Chinese food, too. “We try to make every single person who walks through our door feel like friends and family, and whether they come in with a smile or not, we hope they leave with one,” Joe says. “We are all about having fun, and we also are all about helping out the community by giving away free food, no questions asked.”

Annie was very surprised when she found out she was a semifinalist for the James Beard Foundation’s Best Chef: Northeast Award for 2026. The James Beard Foundation highlighted her “no-shortcuts” approach to food. “Our menu comes from all over China, but mostly Tianjin,” she begins. “Tianjin is known for its handmade noodles, so I learned how to make noodles from scratch. The bao buns are more of a Shanghai

style. Some of the things on the menu I grew up making, some others I learned, and others I created.” When asked about what this level of recognition means, Annie replies, “It means everything to us. We never, ever thought that going into this, not knowing what we’re doing, that we would ever start getting national recognition and winning awards.”

But maybe even more so than the Beard

nomination, it’s what their customers are saying that really drives the couple to continue. “We are big on reviews, it means everything if someone is happy and they leave you a fivestar. That’s when you know what you’re doing is what you should be doing, and how you should be doing it. We just truly love making people smile, making people feel like friends and family, and making lasting impressions.”

FOOD & DRINK

KNOW BEFORE YOU GO

Due to high demand, pre-ordering via email one to five days in advance is highly suggested. Cut-off time for the next day’s order is 5pm. Food is take-out only; during the warmer months, outdoor seating is available. The menu is filled with authentic Chinese dishes, so no fried rice here. Learn more at JaydBun.US

Even with the James Beard nomination feather in Annie’s cap, the Parisis aren’t rushing to expand quite yet. “Jayd Bun is our baby, it’s our pride and joy. It’s our passion. We absolutely love what we do and how we do it; we’ll never change anything.” They continue, “For now, we’re gonna keep rocking and rolling. If something‘s working, you don’t mess with it.” And it definitely is working. As I slurp down my Spicy Yo Po Noodles and Pork Buns on the sunny little patio on what feels like the warmest day all winter, I’m instantly taken away from my to-do list and drive home, just reading the silly signs, smiling, and enjoying the spice. 1202 Kingstown Road, South Kingstown

by Erin McGinn

Designing Woman

A Providence-based interior designer is behind some of your favorite restaurants’ aesthetics

By Ann Martini

While most of us walk into a restaurant and notice the atmosphere, we probably don’t consider the thought process that created it. And yet, interior design is as much a part of the dining-out experience as the food. In Rhode Island’s vibrant culinary landscape, few designers have left as unmistakable a mark as Libby Slader, of Libby Slader Design, an interior design firm specializing in hospitality, commercial, and residential spaces, based in downtown Providence.

Since 2010, Slader, who earned a degree in environmental design from Syracuse University and has awards too numerous to mention, has developed a portfolio that reads like a map of the state’s evolution as a destination for thoughtful dining experiences. Think Seven Stars, Ellie’s, Persimmon, George’s of Galilee in Narragansett, and Newport’s Giusto, to name a few. At its core, Slader’s work reflects a rare combination of technical rigor and intuitive storytelling. Her designs elevate the conversation between architecture and hospitality. We asked her about her process.

Rhode Island has such a distinct culinary identity. How does it influence your design sensibility?

Libby Slader: Restaurants typically have a very high failure rate but Rhode Island seems to be an exception. We try to create spaces that could be updated in 10 or 15 years with some new furniture, lighting, and art, and feel like a proper refresh was done. We strive to design spaces that are somewhat timeless.

When collaborating with a chef, what conversations are most essential?

Slader: We always want to know what the menu is, what the check average will be, and how long they want guests to stay seated. Part of a restaurant’s success depends on knowing how much revenue it needs to generate each year. Knowing the concept and those other metrics informs the design.

How do you translate a chef’s culinary style into a physical environment?

Slader: Many times, our design reflects the personality of the chef and the culture in which the menu originates. Or we leave the palette relatively neutral to make the food the focus. For instance, Suya Joint’s design was entirely inspired by chef and owner Cecelia Lizotte’s vibrant and warm personality. The inspiration for Basil and Bunny came right from chef and owner Lyslie Medeiros’ inspiration. And Persimmon’s main paint color is called Museum Piece; the food is the art.

What details in a restaurant design most impact how a team functions during a busy service?

Slader: The operations of the restaurant are just as important to us as the guest experience. Understanding how the food is expedited from the kitchen and designing the space for that is key. Having properly placed service stations, so staff can have quick access to additional cutlery, glasses, napkins and point of sale locations is an important consideration in the design.

A GREAT BOAT DESERVES GREAT INSURANCE!

What sensory elements – sound, texture, lighting – do you consider when shaping a restaurant?

Slader: Different concepts seek different vibes, and we control much of that through the lighting, details, and finishes. The ceiling heights and volume of the spaces are also important. Bright lights evoke a very different feeling than dim ones. Soft seats invite you to stay a while and harder ones make you want to go.

As a woman in a field historically dominated by both male chefs and contractors, how has your perspective shaped your approach?

Slader: My dad was a builder, so I learned from a young age about construction and the culture. I was fortunate to grow up in a home where I was valued, and a certain confidence was instilled in me. As a woman, I can specifically say we think more about safety and restroom sightlines, and it’s wholly appreciated when I bring it up.

What do you notice first when you walk into someone else’s restaurant?

Slader: As a designer, I am curious by nature, and I get excited to see how another designer may have approached the concept, the lighting, or a millwork detail. And it’s also nice to sit and enjoy a space without thinking, “Oh, we should have done this.”

When you walk into a restaurant you designed, what are you watching for?

Slader: When people are sitting at the bar, then it gets real to me. Nothing makes me happier than knowing that in a space we designed, people are creating memories, having celebrations and enjoying themselves.

What have some of your favorite restaurant projects been? Why?

Slader: I would say my next one, and I truly mean that, because I learn so much from each one. My favorite restaurant spaces aren’t because of the project or their results, but the people. Sura will always have a huge place in my heart, because it was the first one I designed on my own. After 15 years, they are still thriving, and every time I go in, Hannah, the owner, gives me a big hug. Libby Slader Design, 160 Matthewson Street; LibbySlader.com

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It’s About Clam Time

A special week – and recipe – shines a light on our state’s favorite mollusk

By Molly Ogren-Moran and Jordyn Zacharias

Quahogging has a rich local history, supporting the livelihoods of hundreds of residents year-round and serving as a treasured pastime for families who enjoy digging their own. Demand for these delicious clams swells in the summer months due largely to the popularity of freshshucked littlenecks, clam cakes, and stuffies, but they also make the perfect additions for chowders, pasta, and other dishes year-round.

Quahog Week was designed to shine a light on the state’s favorite local clam, the hard-working men and women who harvest them, and the vibrant local food industry that makes them available to consumers. Restaurants and markets across Rhode Island will celebrate this sustainable resource and its year-round availability by featuring a quahog dish or special on their menu during the third week of May.

MAY 17-23: 10TH ANNUAL QUAHOG WEEK

Join RI Seafood in celebrating its own mollusk madness at two free events! On May 19 from 5-7pm, head to Narragansett Brewery in Providence, and on Thursday, May 21 from 5-7pm, visit Newport Craft Brewing and Distilling Co., where you’ll encounter members of the Rhode Island Shellfishermen’s Association handing out fresh-shucked clams on the half shell, and RI Seafood partners with quahog-centric samples. Learn more at Seafood.RI.gov/quahog-week

Recipe: Éclade de Palourdes

The team at RI Seafood teamed up to create what they call É-clam-de Moules. Inspired by a traditional French coastal dish where mussels are covered in pine needles and cooked in a fire, this version uses local clams and hay instead. During the process, clams cook in their own juice over the fire while absorbing the smoky flavor. When trying this at home, please do this outdoors, use caution, and have appropriate fire safety measures available.

SUPPLIES

• Clams

• Cast-iron pan

• Fire- or heat-safe cooking glove or mitt

• Garlic cloves

• Herbs

• White wine

• Optional: Lemon, butter or olive oil, crusty bread

• Straw

STEPS

1. Place closed clams, hinge-side up, in a circle inside a sturdy pot (such as castiron or a Dutch oven).

2. Add a splash of white wine, along with your choice of herbs and some garlic.

3. Cover the arranged clams with hay. Carefully ignite the hay from the center. The flames should last approximately 8 to 10 minutes.

4. Once the fire is completely extinguished, carefully remove the remaining charred hay.

5. Using a fire- or heat-safe glove or mitt, remove the cast-iron pot from the heat source. Brush off any charred remains and set the pan on a heat-safe surface. The clams are cooked when they have opened. Allow clams to cool to the touch, and enjoy with crusty bread.

Find more at Recipes and Resources at Seafood.RI.gov/resources

Savoring Rhody

What’s new, what’s back, and what’s just plain delicious

By Patty J

May in Rhode Island means sunshine days, strolling main streets, and more food adventures. Here are some exciting new restaurants you’ll want to try ASAP, along with Rhody classics you simply must revisit this month.

The Box East Bay

Imagine if a taco and a pizza got hitched and had a baby! Then you would have the specialty tacos (the shell is a crust) that Matthew King cooks up in a pizza oven at his seasonal stand on Child Street. Order off the menu or build your own – they are big enough to split with a friend – at this beloved horse box-turned-food trailer that opens in May and runs through October. Warren

The Coffee Bar

A cafe by day and cocktail bar at night, this coffee-to-cocktails establishment on Arnold Farm Road is owned by Zachary Roch, vice president of Roch’s Fresh Foods. The Coffee Bar is earning glowing reviews for their seasonal lattes and signature sips, including their espresso martinis. Regulars also have high praise for their breakfast sandwiches, acai bowls, and baked goods. West Greenwich

Crudo

Smithfield’s Crudo has opened a second location in the heart of Jamestown, and I am here for it! Opened in December 2025 by Tony Lanni, Jeff Merlino, and Anthony Quetta, the decor and menu are coastal Italian with an emphasis on fresh seafood, raw bar eats, and classic pasta dishes. There’s even a pizza oven on the back patio, so you know where to find me. Jamestown & Smithfield

The Grind at Crook Point Brewery

Since November, Anthony Gesa and Madison Peck (Ernest Watson owns the brewery), have been serving thoughtfully brewed coffee with in-house syrups and locally sourced ingredients. Their inspired menu boasts sips like a Rosemary Black Walnut Latte, a Black Sesame Latte, and a Japanese-style cold brew. And don’t sleep on their sandwiches like the Figgy Cheddarrella or Vegan Italian. East Providence

Ocean & Fifth Cafe

Nikki and Kevin Garabedian’s eatery just opened in March in Newport’s Fifth Ward neighborhood, and it’s already becoming a Rhody favorite. Their menu has something for every taste and mood, from specialty lattes and ceremonial-grade matcha (inside joke for all the RHOBH fans), to baked-fresh daily pastries and breakfast sandwiches. Lunch fans will go gaga over the soup specials and their turkey sub. Newport

Pizza Marvin

This popular Fox Point pizzeria from chef Robert Andreozzi and star bartender Jesse Hedberg is one of my go-tos for pies. However, many of us fans divulge that their frozen custard rivals the pizza. Recent flavors from rotation have been unexpected mash-ups like cream cheese and blueberry or banana tahini. This ain’t your nonna’s soft-serve. Providence

Situated at the Rising Sun Mills on Valley Street in the space formerly occupied by Easy Entertaining, this new Mediterranean-inspired bistro specializes in dishes like a 48hour brined rotisserie chicken and a Dubai cookie dessert that could change your life. Opened earlier this year by chef Jaewoo Choi, it’s the perfect cozy dinner-out destination. Providence

The Wicked Whisk

May marks the seasonal re-opening of this enchanting ice cream and bake shop helmed by Jes Berghorn. Whether you’re in the mood for a scoop (28 flavors), a sundae, or one of their decadent Wicked Milkshakes, 79 North Road is the place. In addition to frozen treats, Berghorn also bakes up melt-in-your-mouth cookies, brownies, pies, and custom cakes. Jamestown

SOUTH COUNTY SCENES SOUTH COUNTY

A kaleidoscope of spring color in Exeter

ABOUT RHONDA

@classicallynewengland

A mom living life forever passionate about noticing all the little things, from the trees dancing in a breeze and sounds of birds singing in the rain to the beautiful colors of a summer sky. It’s these moments that bring her a sense of gratitude, peace, and joy.

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