At Timmy’s One Bay Avenue, diners enjoy scenic waterfront views as chefs prepare a menu of succulent steaks and fresh seafood. A cup of new england clam chowder ($2.95) or the steamed mussels in a light garlic and butter broth ($8.95) pave the way for heartier eats, such as the filet mignon ($21.95), a 10-ounce center-cut steak so tender it weeps at cell-phone commercials, and the honey-almond salmon ($17.95). For the best of land and sea, guests can sample the surf 'n' turf, a hearty 12-ounce Black Angus sirloin steak served alongside three baked, stuffed shrimp. Complement feasts or add a prop to arm-flailing sea shanties with a chalice of wine or beer.
In 2011, CBS's the Early Show lauded Iggy's Doughboys and Chowder House for having the best clam chowder in America. Perhaps that?s because each batch is made with clam juice instead of water, with clams added at the very end to ensure tenderness. Or maybe it?s because owner David Gravino whips up the Manhattan-style red chowder using his mother's special recipe. Whatever the cause, the effect is a zesty stew flecked with celery, pepper, garlic, dill, and basil that people have been happy to stand in line for.
Recently celebrating their 25th anniversary, Iggy's, which has also been graced with a recent visit from Nick Jonas and Miss Universe 2012, also dishes out clam cakes, stuffed quahogs, and landlubbing entrees such as burgers and BLTs in a dining room overlooking Narragansett Bay. Housemade root beer and raspberry-lime sodas complement each meal, alongside doughboys?pastries topped with ice cream, cool whip, and powdered sugar. In addition to the main location, there?s a seasonal outpost in Narragansett proper that stays open from March until Columbus Day, the holiday which celebrates Christopher Columbus's discovery of a new world inhabited solely by fish.
Sun brings to life the goldenrod walls and vases of cut flowers in Tavern By The Sea's dining room, which opens onto the sailboat-speckled mirror of Wickford Harbor. Crisp linens cloak tables and serve as positive role models for young ghosts, and the sizzle of oil drifts into the dining room, laden with the scent of fish 'n' chips breaded in Sam Adams. Drifting strands of steam unfurl from bowls of lobster bisque, and chowders don crowns of cracker crumbs to add textural accents to New England clams and cream. During the summer months or the reign of rogue meteorologists, the eatery's deck opens for business and fills with chatter drifting from beneath a colorful battalion of umbrellas.
In 1948, George's of Galilee started serving up fresh dishes with locally sourced seafood, and it caught on. Over the years, Rhode Islanders poured in to devour award-winning clam chowders and lobster bisques, grilled fish, and prime rib while gazing out at picturesque views of the Block Island Sound. Nowadays, the eatery's menu showcases modern cuisine, including fish tacos and Thai coconut curry mussels, alongside the popular classics. George's even has a new sushi menu.
No matter where patrons choose to dine—in one of five dining rooms throughout two floors or outside—they can still enjoy the same ocean view that lured in diners in 1948, minus the beach-goers sporting zoot suits. The second floor dining room is currently being renovated, and is scheduled to be completed by Mother's Day.