Real estate isn’t one-size-fitsall. Whether you’re buying, selling, or just exploring your options, I’m here to help you create a plan that fits your goals.
Have questions about the market? I’m always here to chat —no pressure, just a conversation.
Sales Associate
Licensed in RI & MA
401.465.1650 sonyadepasquale.com
sdepasquale @residentialproperties.com
Sonya
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Shop smart & buy with confidence.
In a fast-moving market, the smartest buyers focus on what matters most. By preparing early and following a strategy, you can evaluate your options thoroughly and make the right decision when the time comes.
Follow these seven habits to guide you through the process so you can buy wisely, without regrets.
1.
Get pre-qualified with a local lender
2. Differentiate your needs and wants
3. Be persistent and open-minded
5. Keep your emotions in check
6. Visualize the potential of a property
Alicia Reynolds Sales Associate
Licensed in RI, MA, & CT
401.835.2605
areynolds@residentialproperties.com
7. Hire me as your buyer represenative
Want more details on effective real estate habits?
Follow @aliciareynoldsrealtor on Instagram!
Still Exploring Your Options?
30 Argyle Avenue, Riverside, Rhode Island | ‘Stratford Arms’
If you’re considering buying but prefer to keep things flexible for now, ‘Stratford Arms’ provides a well-appointed rental alternative. Enjoy modern conveniences, including garage parking and a pool, all set on a beautifully landscaped wooded lot on the Barrington–East Providence line. Reach out to Alicia Reynolds for up-to-date leasing information.
4.
Be available, flexible and willing to compromise
Alicia Reynolds is a licensed real estate sales associate and abides by Equal Housing Opportunity laws. Listing photos digitally altered for seasonality.
A Fresh Approach to the Spring Market
guide you.
The Buzz
7 250: New app that puts local history within reach
10 RHODY GEM: Plan a sunny day around a visit to this Bristol cafe
12 VOICES OF THE BAY: A massage therapist serves RI veterans
15 CALENDAR: This month’s must-do’s
16 ARTS: A town confronts its past with memorial honoring victims of the slave trade
Home & Style
29 HOME: A look inside the area home featured in a new book
34 SHOP: Goods to gearup for plant sale season
36 MAKE: What it’s like to sit behind the pottery wheel
38 WELLNESS: Treatments to help keep calm and carry on
Feature
41 A Small Business Week spotlight on the efforts to keep main streets accessible and alluring
Food & Drink
51 SEAFOOD SPECIAL: State marketing campaign connects consumers to local catches
58 IN THE KITCHEN: Newport’s newest cafe is a jewel box of treats
62 ROUND-UP: Delicious twists, openings, and returning faves top this month’s picks
64 PIC OF THE BAY
Photo courtesy of Qhali Kitchen
Photo by Andrea E. McHugh
Where – and what – the chefs eat: exploring the special camaraderie of Rhode Island kitchens
Photo courtesy of Bristol Middle Passage Port Market Project, Inc.
Photography by Mark Lohman, styling by Fifi O’Neill, courtesy of CICO Books. ON THE COVER: Qhali Kitchen, Bristol. Photo by Rachel Averit, courtesy of Qhali Kitchen
THE BUZZ
RI 250 | Rhody Gem | Arts | Calendar | Voices of the Bay
The Revolution Will Be Gamified
Locally developed app 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.
Photo courtesy of Michelle Girasole
Revolutionary RI 250 Quest brings history alive for groups and individuals
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
Historians and reenactors pre-recorded videos for the project
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
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 leverage 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
The Beehive Cafe
Restaurant
What it is:
A cozy cafe serving breakfast, lunch, and house-made desserts.
Where to find it:
Along Route 114 in Bristol, turn toward the water onto Franklin Street. Look for the white brick-face two-story building with a green awning.
What makes it a Rhody Gem?
Plastic toys as table numbers and a scrumptious foodie-forward menu that’s anything but pretentious, all add up to making The Beehive Cafe a longtime Bristol waterfront favorite. “The Beehive was my daughter Emily’s first job at 14 and all through high school, and the place where we ate most of our meals, so it felt a bit like fate when it came up for sale at the same time she was graduating from Johnson & Wales University,” says Sherry Scott, who purchased the business in 2021 with Emily. “It was important to us, both as longtime customers and members of the community, that The Beehive stay The Beehive.” Popular items include the Beehive Benny, butternut cornbread hash, and bacon brown sugar pancakes. And like any cafe worth its weight in beans, there are myriad drink options using New Harvest Coffee, plus smoothies, and a menu of teas. Beyond brekkie, enjoy classic sandwiches given the Beehive sting, plus soups, sides, and a plethora of scratch-made pastries. “We always want our customers to feel like they’re coming home to their favorite little hive,” says Sherry. Mission accomplished.
The Beehive Cafe
10 Franklin Street, Bristol TheBeehiveCafe.com
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!
P hoto courtesy of The Beehive Cafe
art
Bearing Witness
New sculpture from RISD artist recalls a dark chapter in Bristol’s history
By Ken Abrams and Morgan Rizzo
In the spring of 2023, Spencer Evans took a leisurely walk through the seaside town of Bristol on his way to meet board members of the Bristol Middle Passage Port Marker Project, hoping to learn more about their upcoming project. “It was my first time slowing down and walking through Bristol,” says Evans, a painter, sculptor, and associate professor at Rhode Island School of Design (RISD). “I knew after being there – learning its history, and thinking about my own history of being a descendant of enslaved Africans and its connection to the Pokanoket
nation – I wanted to submit a proposal.”
That moment became the beginning of a larger artistic and historical undertaking. Evans’ proposal responded to a public call for a monument at Independence Park, a site tied to Bristol’s role in the transatlantic slave trade. The project sought not only to acknowledge that history, but to confront it with clarity and depth. As Bernard Freamon, president of the Bristol Middle Passage Port Marker Project, explains, “We intend to educate the public about the slave trade and Bristol’s role in it, rather than just the fact that it happened.”
After being selected for the project, Evans began brainstorming ways people could engage with the sculpture and its meaning. It took long hours of drawing and sketching to come up with a final design of an African American man, a Pokanoket woman, and a child. “I wanted to depict the figures’ true identity with all the power that allowed them to endure what they did,” explains Evans. “I hope to spark conversations about who these people were, why they are here, and the circumstances they had to endure to have descendants today telling their stories.”
I named it Our Ancestors Come with Us because it’s who they are, it’s who they were that allowed us even to be here now.
Spencer Evans
P hoto courtesy of Bristol Middle Passage Port Market Project, Inc.
The sculptures, Evans says, “depict someone’s likeness and psyche.” Toni Weeden served as the model wearing traditional Pokanoket garb and wampum, and John DaCruz modeled as an African American man of Akan ancestry. The child figure was created from Evans’ imagination when a young girl came to him in a dream while his wife was pregnant with their daughter.
Using foam, steel, and aluminum, Evans first built an armature, then molded clay on top and sculpted it together to reach the desired likeness. He used imaginary movement to give the piece expression and added patterns, bringing
Visit the sculpture in Independence Park, Thames Street, Bristol
Watch the sculpture unveiling on Instagram at @bristolmppmp
dimension, before shipping the sculpture to Boccaccio Sculpture Services in Canton, MA, to be finished through the lost-wax process, a metal-casting technique.
The sculpture depicts the adult’s bodies facing toward the water with their gaze turned inland toward the child. This placement represents their past and the circumstances they were placed in, while looking toward the future and generations to come. “I named it Our Ancestors Come with Us because it’s who they are, it’s who they were that allowed us even to be here now,” says Evans. “I want the descendants of these people to see ourselves in
a light that feels true to us and hold a power that we are not alone.”
The statue was unveiled on August 24, 2025, in Independence Park after careful consideration of height and angle placement. “It’s a testament to what people can do when they come together,” reflects Freamon. “As an artist not originally from Rhode Island, I find it important to find a way to connect with my new home. It is our responsibility to make a connection with the people and history there, and use our gifts to help tell a story.” Learn more about the Bristol Middle Passage Port Marker Project at BristolMiddlePassagePortMarkerProject.org.
The Must List
For weekly Musts, subscribe to our newsletter at HeyRhody.com
May 2: The State Street Artisan Fair Series kicks off the 2026 season with the Spring Festival featuring live music, more than 70 vendors, restaurants, and bars, plus hands-on activities for the kids. Bristol, BristolMerchantsAssociation.com
May 1-2: Browse unique products and accessories when the Friends of the Middletown Public Library hold their second annual Jewelry, Handbags, and Accessories Sale at the library. Middletown, MiddletownPublicLibraryRI.org
May 2: A fun afternoon is on tap when the Newport Beer Festival returns to Fort Adams State Park. The agenda includes live music, food vendors, raffles, and of course, 50-plus breweries serving up 100-plus varieties. Newport, NewportBeerFestival.com
May 2: Don’t miss the Kentucky Derby Soirée at The Vanderbilt Hotel, an elegant gathering with bluegrass music, lawn games, hors d’oeuvres, signature cocktails, and a live broadcast of “the most exciting two minutes in sports.” Newport, Auberge.com/Vanderbilt
May 3: The Spring Stroll transforms historic Downtown Warren into a walkable festival-like experience filled with artists, music, shopping, pop-ups, family-friendly fun, and seasonal food offerings from local restaurants. Warren, DiscoverWarren.org
May 10: Bring the whole family to the Mother’s Day Brunch at Newport Vineyards, a buffet featuring seasonal favorites and interactive, chef-attended stations curated by Executive Chef Kyle Johnson and his team. Middletown, NewportVineyards.com
May 13: Join dozens of small businesses from around the state at an evening of shopping, food, drink, and live entertainment, plus activities for the kids at the first-ever Hey Rhody Market at Rhodes on the Pawtuxet. Free admission, 4pm-8pm. Cranston, HeyRhodyMediaCo.com
May 16: See demonstrations of sheep shearing and learn about wool processing, dyeing, weaving, and spinning at the Coggeshall Farm Museum Sheep and Wool Festival . Dozens of artisans and vendors, too. Bristol, CoggeshallFarm.org
May 16-17: Enjoy the bounty of local aquaculture at the Newport Oyster and Chowder Festival , a free event highlighting the region’s oyster farms and restaurants, with live music from The Naticks, Birdstick, and Chelley Knight and the Dope Things. Newport, BowensWharf.com
May 21–24: The Rogue Island Spring Comedy Festival brings local and national favorites to venues across Aquidneck Island, including the Jane Pickens Theater, Ragged Island Brewing, and Top of Pelham, for a laugh-filled weekend. Newport, RogueIslandComedyFest.com
The State Street Artisan Fair Spring Festival returns to Bristol May 2
Voices of the Bay: Bristol’s Jamie Boiani
A massage therapist dedicated to improving veterans’ lives
By Nina Murphy
As a young girl, Jamie Boiani discovered the power of touch when she would massage her mother’s back after a busy workday. These days, the Bristol resident brings her therapeutic powers to the Providence Veterans Administration Medical Center, where she is a full-time massage therapist in the Wellness Center. Throughout her career, Boiani has witnessed firsthand the intrinsic benefit of touch in relieving her patients’ physical and emotional pain. She received her massage therapy certificate from Lincoln Technical Institute and
is certified in a range of specialties, including pregnancy massage, myofascial release, lymphatic drainage, trigger point therapy, neuromuscular therapy, and kinesio taping, to name a few. Boiani, who has been a licensed massage therapist for 19 years, also works the odd weekend at Mosaic Wellness Boutique in Tiverton.
LITTLE FINGERS: My mother had a very physical job; she always came home with a backache, and she’d always ask me to massage it. She always felt better. One time, she couldn’t open her hand. So when I worked on it, and this is
me not knowing what I’m doing, she was able to open and close it. I became everyone’s massage therapist in the family. It always made me feel good that I could help.
AHA MOMENT: We were “forced” to go to college. We didn’t have a choice, and I didn’t really know what to do at first. When I took Intro to Massage at CCRI, I thought, “This is what I want to do.” So I went to Lincoln Tech for my certificate. I knew at the time it was a job that didn’t come with all the perks, like benefits and a 401 retirement plan, but I still did it.
P hoto courtesy of Jamie Boiani
WELLNESS CARE: At the Providence VA, medical massages fall under acute care. It’s kind of like physical therapy, with four to five appointments per week. If progress is being made, we can extend it and go further out without getting a massage. Veterans can ask their primary care physician for a referral.
FIRST STEP: I like to think I create a calm and safe environment. We start with a conversation, and I ask the patient a series of questions. I keep a lot of data from the questions I ask them, so next time I see them, I can determine how much the medical massage is benefiting them.
HIDDEN PAIN: I always tell them, whatever is being said here, stays in here. I’m really surprised by how open they can get with me. Everyone has a different story. Some tell me about what has happened to them, and it’s a lot to take in. I can massage a spot, and it can bring up a lot of emotion. I’ve learned more about what happens in war since I’ve worked there, from the stories of those who’ve been there.
HANDS-ON: A lot of my patients are over 80, and when they were young, touch wasn’t a thing. It is really nice to see that they are open to massage and they want and need it. The value of physical touch is so important as people get older, especially if you live alone. Even if it’s someone’s hand on the shoulder, touch is so valuable to the human connection.
HEALING TOUCH: If there’s little treatment to be done for a disease, therapeutic touch can help. I had a patient with the end stages of ALS who was in hospice care. When I checked up on him, the hospice nurse said he was very down, and I suggested they bring in a massage therapist. Though he was failing physically, his mood improved, and he was in better spirits from some light touch therapy.
GRATITUDE: The veterans are all so very grateful for my work. They call me “Magical Hands.” It is a huge honor to work with them and be part of their wellness team.
Come on inside.
Plumb Gallery is an easy place to be.
Exploring and purchasing contemporary art is something that should be accessible and relatable to everyone. Throughout the gallery, works are arranged and coordinated to give visitors a compelling space to explore, and a real world sense of what art collecting looks and feels like.
Whether you’re browsing, starting your first collection, or continuing a life long obsession, something in here is worth your time.
DINA DOYLE
JOHN GIEG
PHIL GRUPPUSO
ROB HAUPT
TIMOTHY M. HETLAND
DENIS LEONTI
RENÉE METRO
PETER MORSE
MERCEDES NUÑEZ
SEANNA POIRIER
JENS RETLEV
MARIA F. RODRIGUEZ
by
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.”
Photo
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.”
Saldaña recently pivoted service from restaurant to pop-up. Follow on Instagram for upcoming events at @qhali_kitchen
Saldaña refers to Qhali Kitchen as her love letter to Peru
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.”
Photos by HoneyZoo Media, courtesy of
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.”
Photo (L) by HoneyZoo Media, courtesy of Mémère’s
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 trio
maps from 1895 depict places in Rhode Island where Rick Chace grew up
– 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.
Find more inspiring spaces in At Home with Blue: Soothing Spaces for Restful Living by Fifi O’Neill
The Victorian home was built in 1896
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.
Photography by Mark Lohman, styling by Fifi O’Neill, courtesy of CICO Books.
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
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.
Painted and ready for glazing
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
Inside the studio
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
Photo (L) courtesy of SOL
Drop-in sessions are also available
A money bowl workshop at Radiant Wellness Healing
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 spiritu al 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
MAY 28 all around Bristol 5:30 - 8:00 PM
Kickoff party at Pivotal Brewing starts at 5:00 PM with music, snacks, and brews for purchase!
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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.
Asterfields relocated to South Main Street from Wickenden Street last spring
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
Asterfield’s is an artist-run lifestyle boutique on Providence’s South Main Street AKA SoMa
Photo courtesy of Asterfields
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
DISCOVER
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18 Regional Artists • Artist Owned
Paintings • Glass • Ceramics • Jewelry • Photography • Copper Artwork Across The Street From Groundswell Cafe
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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,
Events like the End of Summer Celebration at Cory Farms draw shoppers with sales and activities
regularly inviting the local artists’ guild to bring their paints to Cory Farms and capture the local wildlife en plein air.
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 start -
Photo courtesy of Cory Farms Past & Presents
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
ing 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.
Photo courtesy of the East Greenwich Chamber of Commerce
Main Street Strolls in East Greenwich kick off this month on May 28 with a “Dogs on Main” theme
“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.”
Bridget has a deep-rooted passion for homes and the communities they shape. She is a proud Rhode Islander and deeply connected to the neighborhoods she serves.
Whether you're buying your first home, selling a cherished property, or investing in your future, Bridget will be by your side every step of the way—making the process seamless, informed, and with confidence. A trusted partner who is as invested in your journey as you are.
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.
Efforts like Newport in Bloom’s Daffodil Days encourage beautification and result in visitors
Photo courtesy of Discover Newport
Winter can leave your skin looking dull, uneven, and tired. Chemical peels gently exfoliate damaged surface layers, revealing smoother, brighter, healthier skin beneath. Whether you’re looking to refresh your complexion, improve tone and texture, or address ne lines and acne, chemical peels help restore your skin’s natural glow just in time for spring.
Skin
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FOOD & DRINK
RI Seafood | In the Kitchen | Round Up
Ocean State to Table
A branding campaign helps connect consumers with Rhode Island seafood
By Molly Moran-Ogren and Jordyn Zacharias
Rhode Island is known as the Ocean State for good reasons. With more than 400 miles of coastline in the smallest state, seafood is a big part of who we are and how we make a living. Still, for years, much of the seafood on our tables came from far away, while great local fish and shellfish were often ignored. That disconnect is exactly what RI Seafood, a government-led initiative of the Rhode Island Seafood Marketing Collaborative (SMC), is working to change.
Photo by Andy Moran Photography,
A cold “boat day” with American Mussel Harvesters
The SMC was established by the Rhode Island General Assembly in 2011 with a clear objective: to support local fishermen and small businesses while increasing public awareness and consumption of locally fished species. The Rhode Island Department of Environmental Management (DEM) leads the collaborative with support from a 19-member board representing every part of the seafood industry, including state agencies, universities, economists, industry groups, markets, and restaurants, which ensures information that is grounded in science, economics, and the real experiences of
those who catch and sell local seafood.
“The goal is to help more people know about, trust, and choose seafood caught in Rhode Island,” says SMC Chair Molly Moran-Ogren. “This supports our fishing industry, small businesses, and working waterfront, while giving residents fresh, tasty options close to home.”
Rhode Island is fortunate to have a robust commercial fishery that supports shoreside businesses, processing facilities, and thousands of jobs. In 2024, the state’s fishery landed over 61.1 million pounds of seafood, adding $72 million to the local economy. From longtime
favorites like squid, sea scallops, lobsters, oysters, and quahogs to scup, fluke, monkfish, black sea bass, bigeye tuna, and Jonah crab, Rhode Island waters are abundant with high-quality seafood landed daily. Yet in the marketplace, local seafood often blends in with regional, national, and global products. Consumers browsing menus or seafood counters may not know whether what they’re buying was harvested locally or shipped from thousands of miles away. To address that challenge, the RI Seafood brand was developed to clearly identify seafood landed in the Ocean State.
Photo by Andy Moran Photography, courtesy of RI Seafood
Quahoggers at Narragansett Brewery during Quahog Week
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60 RHODES PL, CRANSTON ENJOY A DAY OF FOOD, SHOPPING, ENTERTAINMENT & SAMPLING LOCAL OFFERINGS
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Flexible consumption seasonal species chart
Quahogger
Jim Boyd during a quahog transplant
“When you see the RI Seafood logo, you can be confident the seafood was landed in Rhode Island,” says Moran-Ogren. “We work diligently to educate consumers on where and how to buy local seafood.” Today, more than 160 venues across the state support Rhode Island’s fishing fleet by selling locally caught and landed seafood. “Every bit of this work strengthens our seafood economy. We’re inviting Rhode Islanders to join us by choosing local and supporting our fishermen,” says Moran-Ogren. SMC Board Member Stu Meltzer agrees. Inside his business, Fearless Fish Market in Providence, you’ll find a cooler packed with dozens and dozens of fish, meticulously labeled by species, the name of the fisherman who caught it, the harvest date, and the size. “I want to help people to feel more confident buying, cooking, and trying new seafood,” he says.
DIG INTO QUAHOG WEEK: MAY 17-23
One of RI Seafoods flagship initiatives is Quahog Week, an annual celebration of Rhode Island’s most iconic shellfish. This year is the 10th Annual Shell-ebration which highlights wild-harvested clams, the people who dig them, and the restaurants and markets that serve them. With millions of quahogs harvested annually, the fishery supports hundreds of livelihoods and remains deeply rooted in Rhode Island culture. Restaurants and markets throughout Rhode Island will offer special quahog dishes that show off the clam’s sustainability and year-round availability. The week-long celebration will also have two free public events where you can meet wild-harvest quahoggers, try freshly shucked clams, and enjoy dishes from local partners. Learn more at Seafood.RI.gov
Photo by Andy Moran Photography, courtesy of RI Seafood
Great Salt Pond Oyster Co., Block Island
Rhode Island’s commercial fishing and seafood industry is diverse, dynamic, and steeped in tradition. It continues to thrive thanks to healthy fishery resources and the thousands of hardworking people who harvest, process, and sell seafood. RI Seafood encourages people to practice flexible consumption and eat what’s in season and plentiful. Farming and fishing depend on the weather, rules, and the time of year. Choosing local means you get the freshest seafood and help support both sustainability and the local economy. Since 1987, Andrade’s Catch on Bristol’s Wood Street has practiced safe fishing methods and worked to educate the community about their beloved industry. Today, the founders’ son Davy Andrade is at the helm. “I was born into this business, and every day I get to see it through start to finish from the boat to the consumer,” he says.
Caron Jewelers specializes in fine jewelry and estate pieces, custom wedding and engagement rings, luxury and vintage watches, artisan giftware, as well as its own Michi Designs featuring rare gemstones. In-house jewelry and watch repair, battery replacement, layaway and cleaning services available.
Through its Local Seafood Finder, RI Seafood connects shoppers, home cooks, and diners with more than 160 partner restaurants, markets, and venues across the state that sell or serve local seafood. Those partners play a direct role in supporting the state’s fishing fleet, aquaculture farmers, processors, and wholesalers. “The best food is simple, and it always tastes better when it’s made with local produce and seafood,” says Executive Chef Andrew Gould from the Celeste kitchen in Narragansett.
By looking for the RI Seafood logo and trying local species, you can help keep the state’s waterfront strong for generations to come. Says Moran-Ogren, “Try a local species this week. This simple action supports our local fishers and adds something special to your meals. From dock to dinner, RI Seafood makes it easy to spot, choose, and enjoy what’s landed right here in Rhode Island.” To stay updated on what’s in season and where to find it, follow @RISeafood on Facebook and @RI.Seafood on Instagram.
Sampling quahogs at The Guild Warren
Photo by Andy Moran Photography, courtesy of RI Seafood
Finder map of partners
Fresh lobster dinner from fisherman in Galilee
“Tracy and Gerry welcomed me a smile, and I left with one after they scheduled me for a reverse light bulb made more difficult than it needs t Audi Customer service is their
Providing financial assistance to the parents of children battling brain cancer
Honoring the children who suffer from cancer and fight everyday. Our hopes are to make a day in the life of a family suffering from cancer a little bit brighter
Submitted: November June Issue 2026
More Than Just a Pretty Place
Newport’s newest cafe serves up more than meets the eye
By Andrea E. McHugh
For well over a century, Bellevue Avenue has been one of the most revered addresses in the country, so when Danielle Lavallee saw a cozy cafe that needed some help on the mansion-dappled street in Newport, she decided to shoot her shot.
Brack’s Cafe had been keeping its head above water at the corner of Bellevue Avenue and Prospect Hill Street since 2023, but the quieter months took their financial toll. Lavallee, who has her finger on the pulse of Newport’s hospitality community running a successful in-home private chef service called the Social Table Experience, and operates an Airbnb on Aquidneck Island catering to groups (mostly bachelorette parties), approached the owner with a proposal.
“I wanted to create something that was still fast-casual, like how Brack’s was before, but that felt fancy; something where people didn’t need to sit down, have a server, and spend $100 on lunch, but still feel like they’re having a nice atmosphere and experience,” says Lavallee.
By January, the cafe’s windows were covered in brown paper to prevent sneak peeks from passersby while Lavallee and her husband, Eric Szczepkowski, rolled up their sleeves and stripped the space of every glimmer of its past (all the while with their baby daughter in tow). Simultaneously, Lavallee launched social media handles for The Pantry Cafe and Provisions on Instagram and TikTok, amassing close to 5,000 followers in just over two and a half months by teasing the uber-aesthetic, photo-friendly space’s transformation.
Lavallee says she was inspired by Newport’s rich history, Gilded Age glam, beachy summer vibes, and French architectural influences found amongst the “summer cottages” built around the turn of the century. “We leaned into that with the design of the interior, and then some of the cheeky titles of our specialty coffees,” she explains. Case in point, the “VanderBuilt Different,” a concoction of cold brew, chocolate milk, strawberry cold foam, chocolate drizzle, and strawberry syrup sprinkled with freeze-dried strawberries. “The Original
P hoto courtesy of The Pantry Cafe and Provisions
The Pantry’s Daniele Lavallee with pastry chef Lauren Wingate
One Percent,” is The Pantry’s signature drink: a shaken espresso latte with brown sugar bananas foster, banana caramel cold foam, and caramel drizzle topped with walnut banana chip crumble. Another standout, ”Heiress Energy” is a hibiscus lavender iced tea with dried raspberries, while “Golden Age” is an authentic iced chai latte with vanilla cold foam and orange zest.
The food menu includes seasonal salads, charcuterie, and their crown jewel: the raclette sandwich on a butter-toasted baguette. In traditional fashion, the mounted half-wheel of French raclette cheese is heated until molten, then gently scraped onto the bread. Then, customers can create their own sandwich by choosing fillings, from Jamon de Bayonne (the French counterpart to prosciutto), fennel salami or spicy salami, and hot honey bacon to caramelized onion and fig compote, arugula and chive pesto, or green olive tapenade.
“‘Anybody can do a sandwich, so what makes what you’re doing special?’ That was question number one, and question number two is always, ‘what’s the experience that we’re creating for people?’ People want the show, the Instagrammable
moment. They want the entertainment factor. They want all of that when they choose to go out, and they choose to spend their money somewhere,” says Lavallee.
Both the elevated chai latte and the raclette were inspired by visits to Snowport in Boston’s Seaport, an annual outdoor holiday marketplace with food and drinks known for viral moments online and long lines because of their popularity. Nearly everything at The Pantry is housemade, including the condiments. “I just think that scratch-food is better… I can taste when something’s not made from scratch, I know the difference, and I feel like other people know the difference, too,” says Lavallee. “And if you’re going to ask a certain price for something, you better have put love into it, you know? You can’t ask $15 or more for a sandwich and it’s all stuff that you didn’t make yourself or put your heart and soul into. People can taste the love.”
The dessert case, meanwhile, is a world unto its own. Each bite is made from scratch by pastry chef Lauren Wingate, a Johnson and Wales University grad best known for extraordinary
wedding cakes. (Wingate was also the head pastry chef at the Spouting Rock Beach Association, best known to Newporters as Bailey’s Beach).
The Pantry Cafe and Provisions also stocks artisan foodstuffs for purchase – many by Rhode Island makers – plus cookbooks and food-centric gifts.
While Lavallee is gearing up The Pantry for Newport’s busiest season and the throngs of visitors that go with it, she’s making the wants and needs of local residents a priority, planning to adjust the menu to meet demand year-round. “I like having things that are always changing, and with the season. There’s a farmer that I work with in Portsmouth, and he grows amazing stuff, so I like to use what he’s growing on the island,” she says. “Then in mid-summer, we’re going to drop a secret menu, which I’m really excited about, and so there’ll be like two or three things, but really creative, fun stuff on that menu.”
The Pantry Cafe and Provisions 111 Bellevue Avenue, Newport Instagram: @thepantrynewport
The cafe is at the corner of Bellevue Avenue and Prospect Hall Street
P hoto courtesy of The Pantry Cafe and Provisions
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
Photo (top) courtesy of Crudo, (bottom) courtesy of The Grind
Crudo
The Grind
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
