Martini Flights, Cheese Wheels, and a Night That Builds Itself

There’s a certain kind of night out in Rhode Island that doesn’t need much planning. You pick a place, meet your people, and let the evening unfold from there. At Blackstone Coventry, that kind of night tends to stretch a little longer than expected.

Part café, part martini bar, the locally owned spot has become a steady presence in the Centre of New England plaza. Owned by Rhode Island natives Gian and Bryanna Ranucci, it reflects a vision that blends relaxed European café culture with a distinctly local energy. It’s casual, a little offbeat, and built around sharing, whether that’s drinks, plates, or the overall experience.

On a recent visit, my partner and I settled in quickly and let the table fill itself, guided in large part by our server, Kayla, who seemed to know exactly how the night should unfold.

We started with martinis, because it’s hard not to. I ordered the fresh fruit martini flight, bright and balanced without leaning too sweet. The Sour Patch came in sharp with watermelon and lime, the pear and honey softened things with a light, floral edge, and the pomegranate kept everything crisp. Across the table, my partner ordered the classic martini flight, a Coventry-only option, at Kayla’s suggestion. It’s a trio that feels instantly recognizable, from the rich pull of an espresso martini to the citrusy lift of a lemon drop and the clean finish of a cosmo. The espresso martini stood out immediately, smooth and easy, the kind you know you’ll come back to later. 

The food follows that same rhythm. You don’t commit to one dish. You build the table as you go, and with a little guidance, it comes together easily.

We started with the deviled eggs flight, mixing three styles. The original kept things classic, creamy with a light sprinkle of paprika. The bacon version added richness, with bacon folded into the filling and more on top, finished with chives. The Dorito brought a taco-seasoned twist and a bit of crunch that worked better than expected. Kayla had flagged these early as one of the most popular options, and she wasn’t exaggerating. They disappeared almost as quickly as they arrived.

Then came the signature cheese wheels experience, which pulls focus the moment it hits the table. Three individual cheese wheels are warmed and lightly flamed, their interiors softened before fresh pasta is tossed directly inside. Each turn coats the pasta in a thick, glossy layer of melted cheese. It’s simple, but it feels like an event, and it’s exactly the kind of thing Kayla encouraged us not to skip.

I went with the mac and cheese flight, which builds off that base in three directions. The original leans into comfort with small shells and a rich house cheese sauce. The truffle version adds mushrooms and truffle oil, bringing a deeper, more savory note. The buffalo cuts through with heat and tang, keeping everything balanced. It’s indulgent, but still easy to keep going back for another bite.

Kayla also pointed out that you can take the same route with a pasta flight instead of mac and cheese, choosing from spaghetti marinara, penne vodka, fettuccine alfredo, or cavatappi with pesto. Each can be finished with add-ons like grilled chicken, fried chicken, meatballs, or shrimp, giving you a little more flexibility depending on what you’re in the mood for.

Across the table, the slider trio filled in the rest. Buffalo chicken with lettuce, tomato, onion, and ranch brought a steady heat. The meatball stayed classic with marinara, provolone, and basil. The cheeseburger kept things simple with American cheese and caramelized onions. Nothing overworked, just solid, familiar bites done well.

Dessert felt like a pause in the night. We went with a slice of cheesecake, drizzled with caramel and chocolate, with crushed pecans brought on the side by Kayla in case we wanted to turn it into a turtle-style cheesecake. It was easy to share and rich without being too much. There’s also a cheesecake flight on the menu, along with a gelato flight with waffle chips that almost won us over.

We circled back to what stood out earlier and ordered an espresso martini flight to finish. Two classic versions came rich and velvety, while the tequila buzz added a slightly deeper, cocoa-leaning finish. Paired with dessert, it felt less like an extra and more like the final course, and Kayla checked in just in time to see it land.

Off to the side, the golf simulator keeps the night moving. It’s set up so you can book time, order food and drinks straight to the bay, and rotate through turns without breaking the flow of the table. It works just as well for someone picking up a club for the first time as it does for someone who actually wants the data behind their swing. It adds a layer to the night that feels natural, not separate.

And that’s really where Blackstone Coventry lands. It gives you reasons to stay, and the kind of service that makes it easy to do just that. Regulars lean across tables to talk, call out to the bar, and move easily through the space. The room carries that kind of energy, familiar, social, and just busy enough to feel like something is always happening.

You come for a drink, maybe a bite, and end up staying longer than planned. Around here, that’s usually a good sign. For more information, visit blackstonecoventry.com or follow along on Instagram at @blackstone_coventry.