Ten years ago, you’d be hard-pressed to find authentic Korean food in Rhode Island. Early fans discovered dishes like crispy Pork Katsu, Stone Pot Bibimbap, Beef Bulgogi, and Japchae in Providence at gems like Sura, Soban, and Den Den Cafe Asiana, and at Sun and Moon in East Providence. And then came the explosion: Korean restaurants started to pop up all over Providence, taking over prime locations on Thayer Street, downtown, and even Federal Hill.
The exciting additions of Den Den Korean Fried Chicken, O’Boy, Mokban, Ming’s, and Lekker BBQ in Providence has influenced entrepreneurs to expand beyond the city’s limits. The former chef at Mokban opened Bapsang to instant rave reviews in East Greenwich this past winter, and Chi Kitchen Foods has taken the fermented condiment kimchi and made it a ubiquitous pantry staple.
Even non-Korean spots are dedicating menu items with these particular East Asian flavors: Chomp Kitchen and Drinks in Warren serves a Shumai Burger with housemade kimchi; TigerFish on Block Island has Bulgogi Beef Tacos; and Ivy Tavern on the East Side of Providence offers a range of Korean-inspired dishes like Bulgogi Steak Sandwiches and Bibimbap.
Sauerkraut as a health food? Who knew! If your first introduction to probiotic foods for improved gut health was through a yogurt commercial, you’re not alone. Fermented foods like sauerkraut also carry good bacteria, which is said to boost immunity and maintain a healthy weight. Beyond being a great topping for hot dogs, sauerkraut is rich in probiotics as is its Asian cousin, kimchi. Look for these pickled side dishes from local makers like Lost Art Organic Cultured Veggies, Chi Kitchen, and Luluna Kombucha.
You’ve probably seen them – the ostentatious blue-and-orange cat logos pasted on the front windows of Friskie Fries shops all over Rhode Island. First a food truck developed by business partners Tom Wright and Randy D’Antuono, now a growing chain of eateries, Friskie Fries affirms that the moveable feast business model is quickly evolving in Rhode Island.
There’s nothing like a food truck to make even a side street seem like a block party. But for some truck owners, the “on-the-go” production is the first step towards raising enough money to purchase or rent a physical, standing space. Ask food truck owners like Vilada Khammahavong from KowKow Foods, and she will tell you her goal is to move into a place where the customers come to her. Hometown Poke, Like No Udder, Tricycle Ice Cream, and Smoke and Squeal BBQ are recent examples of the truck-to-table phenomenon. With brick and mortar locations, these innovative businesses are putting new meaning into “driving customers” to their shops.
Fast food, excuse us, quick service dining, is changing. Today’s patrons, even when in a hurry, are hungry for more. We want to be dazzled by a chef’s creativity – from splashes of color and pops of flavor, to fresh, quality ingredients. Places like Tilly’s Cheesesteaks in West Kingston are appealing to the foodie culture here in the state, taking a humble item like the cheesesteak sub and filling the roll with Angus beef and drizzling it with housemade cheddar cheese sauce. Harry’s Bar & Burger in Lincoln, Providence, and Newport uses fresh, high-quality ingredients such as native mushrooms and truffle oil. Providence’s Tom’s BaoBao has even put a twist on Chinese street food by fusing it with an American classic to make their Buffalo Chicken Dumpling. As the foodie culture expands, we expect that the number of gourmet fast food joints will keep pace and we’ll want to sample them all.
It started as a way to cut out meat, eat healthier, shop local, and save the planet. Now, plant-based diets are trending beyond vegans and diet-restricted eaters, as more and more people are opting for meatless meals.
The increased interest has inspired new and old businesses alike to innovate and create satisfying – and also ridiculously tasty – dishes. Earlier this summer, newcomer Plant City made a splash in Providence with an eclectic spread of bars and restaurants, encouraging customers from every background and food preference to dine in its plant-based hub.
However, this trend didn’t spring up out of nowhere. The plant-based movement has been in the making for decades. Providence restaurateur Robert Yaffe (Garden Grille, The Grange, Wildflour) has been working since the 1970s to educate people on its benefits. Today we’re seeing a plant-based commitment in all kinds of food, from the gorgeous cakes from Celebrated Desserts to the vegan juices at Root in Newport.
If you still don’t know what matcha is just look around, because it’s everywhere. The powder made from ground green tea leaves is in everything from ice cream at Providence’s Three Sisters to lattes at Junk & Java in Westerly. It’s in cakes, affogatos (a shot of a caffeinated liquor over ice cream), and KNEAD donuts. Everything about this powder – the beautiful green color, the taste, the silky texture – drives people mad for all things matcha. Plus, the tea provides a healthier way to stay caffeinated. Michelle Cheng, owner of Leafy Green Tea, says, “In this modern, fast-paced world we live in, people are looking to be healthy in a sustainable way... tea drinkers and matcha lovers are open to inviting a new ritual into their life.”
Diners are no longer satisfied with going to a fancy restaurant with white, pressed tablecloths and a waiter in formalwear. They want an experience. They want to be wowed by the decor, they want to know the chef’s vision, and they want to hear the story behind their food.
Big King in Providence delivers the unexpected, as chefs literally hand-write the menu that changes every night. Vinya Test Kitchen, also in Providence, was set up to inspire and incubate different restaurant ideas and modes of creativity. Their current resident, Rosemarin, is a pop-up that serves elevated Swiss cuisine. Experimental dining is so much more than just eating; it’s an opportunity to be on the frontlines of culinary innovation.
People are forever looking for natural ways to heal the body and calm the mind. CBD (pot without the THC) is the latest holistic obsession, with devotees praising its ability to quell anxiety and relieve pain. CBD products are popping up all over Lil’ Rhody, from topical creams to dog biscuits, and it’s no surprise that the food and drink industry is beginning to catch on. TwoTen Oyster Bar in Wakefield serves CBD-infused cocktails while Kwench Juice Cafe in Providence offers CBD as an add-on to their smoothies. So, sip, savor, and relax!
Zero-waste is a fancy way of saying, produce as little trash as possible. From recycling cooking oil to composting food scraps, businesses are taking the lead in finding resourceful solutions. Newport’s Midtown Oyster Bar is just one of many regional restaurants getting inventive with sustainability. Overfishing and environmental changes have impacted the local fishing scene, and that’s why The Nature Conservancy teamed up with the restaurant to help fish repopulate. Midtown recycles about 6,000 oyster shells per week (in season), which The Nature Conservancy uses to create oyster reefs for the new baby oysters to attach and grow. Places like Providence Bagel employ forecasting measures to make just-enough product to meet customer demand and then send what’s left over to food pantries.
It all started with beer. Then it was cold brew coffee, kombucha, and iced teas available on draught at coffee houses, bagel stores, and pop-up carts. Now, the on-tap trend has expanded to another beverage: cocktails. The Eddy in downtown Providence has always been a pioneer in the bar scene, turning out artisan drinks made with hard-to-find liquors and unusual bitters. The seasonal cocktails dispensed from that little spigot on the bar are just as interesting. Gin and Tonic is on tap during summer, and Old Fashioned is poured as the months get colder.
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