Isador's Organics stocks only the freshest ingredients from local farmers and artisan food producers to help health-conscious eaters fill stomachs healthfully. Before searching through shelf after shelf of USDA-certified organic products, shoppers can fuel up on delectable deli offerings.
The Bakery Boutique's dessert-crafting doyens sate sweet teeth with a bevy of ambrosial treats, earning their confectionery the 2010 award for Best Cupcakes in Rhode Island by the Rhode Island Monthly. These illustrious cupcakes come in more than 60 variations, ranging from signature tongue pleasers—such as the dark-chocolate cupcake ($2.10) and the vanilla-buttercream-topped tuxedo cupcake ($2.10)—to avant-garde gastronomic delights, including the cannoli cupcake ($2.60) and the Nutella banana-filled cupcake($3). Put palates to the test with a delicacy from the unique wine-inspired cupcake collection, which provides all the delicious nuances of vino without purpling any feet or inducing uninhibited James Cagney impersonations ($3 each). Or lacquer taste buds with brownies, mini desserts—such as pintsize cheesecakes ($1.65)—or a spectrum of dipped treats that includes oreos ($4.95 for 7) and pretzel rods ($5.95 for 8) after they've been submerged in chocolate dunk tanks.
The gourmet cupcakes of Bad Kat Kupkakes are composed of frosting and cake made entirely from scratch and infused with ingredients such as cordials to give them an “adult” twist. Flavors include merlot, chocolate, and chili, bourbon with sweet peach frosting, jalapeno and strawberry, or pink lemonade. Also available are cupcakes baked directly in gift-wrapped jars and children’s flavors.
Our master-bakers blend over 60 years of tradition into every hand-made tin & tray. The result? Old-fashioned taste that you only find in cookies baked from scratch. Celebrations, corporate gifts, care packages, old-world butter cookies are perfect for the occasion.
DeCiantis Ice Cream's scoopers dole out helpings of more than 40 flavors of ice cream mixed on-site & appease appetites with a menu of baked goods, sandwiches, and pizza. Sucrose-seeking customers can pile cones, cups, or elegant vases with ice-cream flavors including toasted-walnut fudge, blueberry cheesecake, and orange pineapple ($2.50–$4.35), or dress sundaes ($4.35 for a small, $4.90 for a large) in silky hot-fudge or caramel sashes. To remain in the judgmental food pyramid's good graces, diners can opt for sugar-free ice cream ($2.95–$4.90)—including maple walnut, coffee, and lemon—or soft-serve ice cream ($2.70–$3.50), which graces bellies in delectable 95 percent fat-free varieties. Diners pining for savory satisfaction can sink fangs into slices of Boar's Head meat sandwiches, such as the roast beef ($5.75) or pastrami ($5.75), or enchant taste buds with the mediterranean pizza's ($4.75) seductive Greek accent.
Showcasing seasonal specials and meats and produce sourced from local farms, The Locals harvests a sundry menu of sandwiches, salads, and breakfast and lunchtime eats. Guests can ease appetites into the dinner hour with the When in Greece pizza, a crispy wheat pie crowned with feta, kalamata olives, and an Olympic wreath of baby spinach ($12) or dig into the popular local burger, a quarter pound of grass-fed Angus beef from Blackbird Farm with tomato and aioli ($12.95). A batch of the decadent butternut mac 'n' cheese ($10.95) knocks out sweet-and-savory cravings in one go, along with the oozy mashed-maple sweet-potato-melt sliders ($9.99). The drinks list boasts ales such as the Trinity Brew House IPA, house wines from Sakonnet Vineyards, and Thomas Tew Rum, made in Newport, making a strong case for potables handcrafted by small companies and their smaller elf apprentices.