At any given moment, there might be three kinds of bars operating inside Amalfi Oceanside. One produces signature cocktails ready to be sipped in view of the Narragansett beach. Another, which springs up on Sundays, allows visitors to concoct their preferred variants on a bloody mary to pair with their brunches. The third is a raw bar, where lobster tails sit alongside native littleneck clams and oysters that were farmed locally, rather than shipped via friendly pelican.
These seafood samples function as chilled appetizers for a host of oceanic entrees. Pasta options such as shrimp scampi and the seafood fra diavolo—mussels, clams, shrimp, lobster, and marinara sauce over linguine—complement plates of baked cod and pan-seared scallops. Lobster sliders and beer-battered-fish tacos also augment a list of burgers and sandwiches. Breaking from the maritime theme, rib-eye steaks and grilled specialty pizzas round out the menu in addition to slow-roasted cuts of prime rib, which are only available on Fridays—like a feeling of relief among America's work force.
A family-owned sustenance staple for more than 60 years, Leo's Ristorante's homey redbrick exterior greets families to generous portions of homemade Italian and American comfort-food dishes culled from fresh ingredients. Leading off a stacked menu is the hearty New England clam chowder ($4.59 cup, $5.59 bowl), which sets the table for wholesome, heavy-hitting handhelds such as the chicken parmesan sandwich ($7.99 small, $8.99 large) and the Big Red meatball sub ($6.99 small, $7.99 large). The tortellini a la Carolina ($16) surrounds its tricolored, circular cheese pasta with grilled chicken and a light butter sauce, while the spaghetti a la Gina's ($12.99) savory red-sauced noodles send forks into a pasta pirouette. Enjoy a large, one-topping pizza ($12.99), adorned in culinary confetti such as pepperoni or olives, or wrap taste buds around the Milano panini ($8.99), containing grilled eggplant, smoked mozzarella, fresh tomatoes, and garlic olive oil.
BBQ ink chef Tom Morais draws from 15 years of experience to cater meals centered around regional styles of barbecue. He rubs Texas-style brisket with black pepper, braises Memphis-style spare ribs, and marinates pork belly in cider brine before smoking the meat over apple and wood chips. He can even roast a whole pig for a memorable dinner. Sides such as jalapeño-bacon-cheddar cornbread or stuffed, smoked clams round out meals.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.
Since 1954, Cozy Caterers has set table for special events with crudités, entrees, desserts, and other delicacies. Executive chef Christine Todaro custom-designs menu items for each wedding, business lunch, or party to celebrate graduations or successfully contested parking tickets, crafting spreads such as custom pizzas, stilton cheese and hazelnut dip, and miniature coconut macaroons to suit every palate and theme. Cozy Caterers also dips into full-blown party planning upon request, coordinating with favorite local vendors to find entertainment and decorations to fit all manner of fetes.
Pauly Penta's Gourmet Italian Deli feeds hordes of hungry houseguests with a fresh menu of soups, sandwiches, grilled specialties, and bakery items forged with signature ingredient combinations and filler-free meats. Chefs adorn individual meals, party platters, and public sculptures with Boar's Head deli meats and natural, additive-free flavor. Italian-style cold-cut platters ($70) provide 15–20 couch referees with artfully arranged game-day fuel, and 12-inch stuffed calzones keep cheese hidden in warm, flaky crust ($40+). Chicken parmesan ($65) and baked penne ($50) simmer in 13"x9" entree platters, and stuffed mushrooms ($18.50/dozen) help to keep stomachs from interrupting broadcasts.