For more than 25 years, the bakers at Scrumptions have crafted wedding-worthy desserts using fresh ingredients and 20/20 eyes for detail. Patrons may test traditional sweets with 13 vanilla or rich chocolate cupcakes, crowned with creamy buttercream icing and perfect for swaying a jury. Boxes of cookies satisfy tongues with varying tastes by serving up four classic flavors: chocolate chip, oatmeal raisin, double chocolate, and sugar. Customers should call ahead to place an order, which are generally ready for pickup, delivery, or decorating a large sunhat within two to three days (delivery fee not included).
Patti Reslow and Nancy Swanson, the owners of Swede-a-Licious, bake a select assortment of sweet Swedish specialties, all free of added preservatives. Several pastries are reminiscent of coffee cake, such as the cardamom coffee braid and the Berry Berry Licious, a braided sweetbread filled with raspberry and blueberry preserves. The bakers also assemble Scandinavian party cakes, a showy stack of 18 almond-butter cookies that can be customized for seasonal parties or used as a stand-in holiday tree.
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fall-themed or chocolate-flavored desserts with crumbled graham crackers, peach slices, berries, or granola, they can dig in amid the shops’ bright green-and-orange-color scheme.
When Caprice opened in East Greenwich, The Rhode Show correspondent Joe Zito interviewed owner Kostas Karampetsos and overflowed with enthusiasm for his classic Italian preparations. Drawing from his experience running Tavern by the Sea, Kostas and head chef Domingo Fernandez created a menu of pizzas, pastas, and chicken and veal entrees. They also draw inspiration from East Greenwich’s nearby sea monsters to craft seafood dishes such as the scrod francese and frutti di mare, which peppers linguine with littlenecks, scallops, and mussels. Caprice surrounds its guests with elegant dark wood tables and floors and a fully stocked bar. A long wall of windows admits sunlight during the day, and hanging lamps ribbed with an abstract floral design take over at night. Patrons can pull up leather chairs upholstered with a panel of pastel stripes, or slide into one of the lush semicircular booths lining the walls. Behind a speckled stone bar, bartenders also carefully mix more than a dozen specialty martinis.
Though the menu at Raku Sakura is varied, each dish is executed with the same level of thoughtful excellence, right down to the plating. From behind the long bar, platters of sushi emerge lined with the chef's specialty rolls, filled with ingredients such as lobster, sweet mango, crab, and avocado. Out of the kitchen, the cooks toss noodles from woks and into bowls of spicy red curry chicken and crunchy broccoli with tender beef.