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.
Included in Rhode Island Monthly's Best of Rhode Island, The Pizza Gourmet accommodates customers with a choice of custom pizzas cooked in-house or raw pies that customers can take home. All pizzas start out as a plate of fresh garlic, olive oil, parmesan, asiago, and italian parsley, but customers can personalize their pies with a multitude of crust, sauce, cheese, and topping options. Although the eatery specializes in pizza, noncircular appetites can be slaked with menu items such as sun-dried tomato pesto penne, italian grinders, and sodas.
The chefs also take their culinary creations out into the world via four theme catering menus, outfitting tailgate parties, corporate breakfasts, and cocktail parties with equal enthusiasm. Food-eaters can customize their catering orders according to dietary needs, as well, including vegan and gluten-free catering options. Inside the restaurant, an exposed-brick accent wall is painted fire-truck red to match the dining room's vivid crimson accents. The walls are covered in a rainbow of handwritten menu options, with entrees, appetizers, salads, and desserts all vying for perfect penmanship awards.
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.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Sam’s has served up iconic Rhode Island hot wieners for more than 40 years in a low-key Yankees-themed space. The classic diner menu centers on its sausage-y specialties, made "all the way" with meat sauce, mustard, and raw onions ($1.76), and toted out in gravity-defying style stacked up servers' arms. Guests can also opt for a double cheeseburger ($4.99) or pastrami grinder ($5.49), as well as round out meals with small sides of homemade onion rings ($4.49) or curly fries ($4.49). Set sail for a full Ocean State–style dinner atop one of Sam’s retro bar stools, reeling in plates of fish 'n' chips ($8.95) or fried clams ($8.95), or take eats to go. Stepping into Sam’s transports diners back in time to an era when eateries could feed a family for $10 and brontosaurs roamed the land, pilfering lettuce leaves from diners' sandwiches.
For the bartenders at Doherty?s Ale House, pairing pub food and beers is a science?the place sports a periodic table of beer styles that evaluates everything from tripels to imperial stouts. Such pours, in turn, compose Doherty?s massive beer menu, which spotlights year-round and seasonal brews alongside a handful of artisanal cocktails.
Beer isn?t just limited to drinking here?cooks also incorporate it into myriad dishes, from crab cakes with IPA-infused hollandaise to cheesesteaks smothered in white-ale cheese sauce. Of course, the culinary team can whip up plenty of tasty treats without beer, too, including brunch items like grilled jalape?o cornbread topped with eggs and chili.