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.
Staff members at Performance Nutrition fuse their training in nutrition and fitness with a broad knowledge of the science of protein powders, multivitamins, and nutritional oils. After listening to clients explain their fitness goals, staff members flip through the encyclopedia in their skulls to pick out products—gluten-free supplements, herbal remedies, workout-recovery bars, and more—that match individual needs.
Christopher Palios, executive chef and owner of Sophia’s Tuscan Grille, inherited his cooking skills from his Sicilian grandmother, with whom he worked side-by-side as a child constructing traditional Italian dishes. Palios went on to refine his techniques by attending culinary school, traveling to the Caribbean and northern Italy, and working in the kitchens of celebrity chefs Emeril Lagasse and Todd English. Palios uses high-quality ingredients to create innovative dishes that reflect the Tuscan countryside.
Personal touches go into the savory entrees, as seen by the hand-stretched peasant-style grilled flatbreads and the handcrafted nuggets of spinach and ricotta gnocchi. Black n’ blue mussels—simmered with crisp pancetta, gorgonzola, and chives—and linguine with clams pair with diners’ libations toted from home under the restaurant's BYOB policy. House-made desserts round out meals with creamy bites of wild-strawberry spumoni as refreshing as a nap in the produce aisle. To bring the Tuscan experience to their own kitchens, diners may take a cooking class or purchase one of four spice rubs hand mixed and packaged by chef Christopher.
Eggroll Café's menu boasts inventive ingredients like replacing eggrolls' classic fillings with the tastes of cheeseburger, spinach and feta, or steak fajita inside the familiar golden, crispy crusts. The kitchen shies away from the use of added preservatives, flavorants, colorants and trans-fats. Far from the average Asian eatery, here, baristas whip up flavored lattes in irish cream or white-chocolate flavors to pair with bento boxes full of General Gao's chicken, Chicken Katsu, and Spicy Korean Pork. Among the bright yellow walls, patrons sip fruit-flavored bubble teas and take bites of cinn' apple dessert eggrolls to top things off.
When Chill Out Loud Frozen Yogurt threw open its doors on December 21, 2012, the shop didn’t just thank its inaugural customers with words—its first 50 visitors were greeted with prizes. That exuberant introduction is emblematic of the family-friendly eatery, which welcomes diners and their sweet teeth in to sample customized frozen-yogurt creations. A rotating potpourri of flavors, such as white-chocolate mousse, spiced apple pie, and cookies ‘n’ cream, flow from self-serve dispensers before guests crown their treats with toppings from a buffet-style bar.
Meatball Comedy Stop travels to a variety of venues presenting standup sets during the night. But regardless of its latest resident bar, restaurant, or whoopee-cushion factory, it always brings along a brick-wall façade. It's served as the backdrop for a variety of national headliners. Audiences lounging in cabaret-style seating sip cocktails and munch snacks between chuckles.