Paige and Blaze are two of the luckiest dogs out there. Instead of whipping up batches of cupcakes or cronuts, their owners, sisters Anne and Mary, have dedicated their gourmet baking experience to crafting fresh, wholesome, and inventive dog treats. And their lucky pooches have the glamorous job of taste-testing new batches. Anne and Mary whip up fresh and tasty treats for pups daily, baking batches of chicken pot pies, 7-cheese pizzas, and peanut butter pops. They also bake up sweets covered in peanut butter or carob such as cat-shaped cookies. To help pooches celebrate milestones, the duo also designs birthday cakes shaped like bones or famous mailmen.
The chefs at Portsmouth Publick House put their own twist on classics. They douse the bison burger with mango chutney; pair lobster with a croissant; and stuff quesadillas with marinated shrimp, fresh cilantro, and jalapenos. The rest of the menu, including piping-hot pizzas and soup, refuels patrons during contests and other forms of entertainment. On Thursday nights, guests put their heads together over trivia questions. Saturdays feature live music from 7?9 p.m., and $1 Raw Bar is an everyday occasion.
Rhode Island Monthly named Beehive Cafe Best of Rhode Island Editors' Pick in 2008 and Best Lunch of Rhode Island in 2010. The Providence Phoenix reviewed The Beehive Cafe and gave it an average of four stars, and 100% of Urbanspooners recommend it.
Creativity and sustainability are the guiding principles of the restaurant co-owned by Johnson & Wales food-science professor Lynn Tripp. Mingling the disparate flavors of France, America, and Morocco, chefs treat palates to tapas, cheeses, and desserts in an intimate atmosphere warmly inspired by medieval chateaus. If not sidling up to the 35-seat wine bar or sinking into an Italian-leather sofa, diners feast amid cozily antiqued surroundings trimmed with stone arches and rough-hewn wooden columns. Wine barrels, a large, communal dining table, and romantically lowered lights bring a rustic charm to the storefront to welcome customers more warmly than a bear-hugging doormat.
Uniting wholesome ingredients and rustic recipes, The Blue Blinds Bakery's chefs forge heirloom loaves fresh from the hearth. Artisan breads, including sourdough, whole wheat, and spelt, boast crusty shells, springy texture, and free-range, vegetarian-fed grains ($3.50–$5). Sugar coat tempestuous tongues with golden rivulets of real Vermont maple syrup, which spills past fresh-fruit floodplains, inundating pancakes, french toast, and waffles ($5.50 each). Among baguette-bracketed sandwiches, the fresh mozzarella caprese punctuates mid-day munchies with mozzarella, fresh basil, arugula, tomatoes, balsamic vinegar, and extra-virgin olive oil ($6.50), and the all-natural roast beef tucks arugula, tomatoes, horseradish sauce, and extra-virgin olive oil in pecorino cheese parentheses ($7). Built in 1839, the historic building allows patrons to reminisce about the presidency of Martin Van Buren while chortling over a cup of locally brewed coffee.
At Hearth Wood Fired Bread, 20-year bakery veteran Peter Nyberg employs 18th-century French techniques to craft six varieties of artisan bread from scratch, a practice that earned the store Best of the New 2010 recognition from Boston Globe Magazine. Each loaf embarks upon its picaresque journey to the breadbasket with all-natural ingredients, including the bakery's own levain starter and organic whole grains such as emmer, spelt, and Kamut-brand khorasan wheat. Without adding any chemical preservatives or helium, nimble hands knead each loaf of french country or raisin-pumpernickel rye before tossing it into the custom-built 60-ton Gueulard wood-fired brick oven. Slice up hearty hunks of baker's harvest to build a sound sandwich foundation, or place a loaf of fresh rustic rosemary in your windowsill and let the aromatic scent lure in passing Garfunkels. Since Hearth Wood Fired Bread provides breads to many top restaurants and hotels in Boston, taking home a loaf helps devourers create a fancy home-dining experience or finally bring the dream of napping on a bread pillow to reality.