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    SEASON 1
    EPISODE 1 – THE OYSTER RENAISSANCE
    EPISODE 2 – THE REBIRTH OF BROADWAY
    Episode 3 – INTO THE HEART OF FEDERAL HILL PT. I
    EPISODE 4 – INTO THE HEART OF FEDERAL HILL PT. II
    EPISODE 5 – NEWPORT FINE DINING CLASSICS
    EPISODE 6 – ELEVATED IN DOWN CITY
    EPISODE 7 – A SOUTH COUNTY SAMPLER
    EPISODE 8 - SUMMER LOVIN'
    EPISODE 9 – SUMMER ON BLOCK ISLAND
    EPISODE 10 – ISLAND GEMS
    EPISODE 11 – ELEVATED IN DOWNCITY PT. TWO
    EPISODE 12 – A SOUTH COUNTY SAMPLER PT. II
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    Providence area
    Cafe Nuovo, Providence
    Caserta Pizza
    Camille's Restaurant
    Pane E Vino & Massimo
    Mill's Tavern, Providence
    Venda Ravioli
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    Boru Noodle Bar
    Flo's Clamshack
    Pour Judgment
    The Salvation Cafe
    South County
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A Taste of Rhode Island TV series - Culinary adventures in the Ocean State
  • HOME
  • EPISODES
    • SEASON 1
      • EPISODE 1 – THE OYSTER RENAISSANCE
      • EPISODE 2 – THE REBIRTH OF BROADWAY
      • Episode 3 – INTO THE HEART OF FEDERAL HILL PT. I
      • EPISODE 4 – INTO THE HEART OF FEDERAL HILL PT. II
      • EPISODE 5 – NEWPORT FINE DINING CLASSICS
      • EPISODE 6 – ELEVATED IN DOWN CITY
      • EPISODE 7 – A SOUTH COUNTY SAMPLER
      • EPISODE 8 – SUMMER LOVIN’
      • EPISODE 9 – SUMMER ON BLOCK ISLAND
      • EPISODE 10 – ISLAND GEMS
      • EPISODE 11 – ELEVATED IN DOWNCITY PT. TWO
      • EPISODE 12 – A SOUTH COUNTY SAMPLER PT. II
  • RESTAURANTS
    • Providence area
      • Cafe Nuovo, Providence
      • Caserta Pizza
      • Camille’s Restaurant
      • Pane E Vino & Massimo
      • Mill’s Tavern, Providence
      • Venda Ravioli
    • Newport/Jamestown
      • Boru Noodle Bar
      • Flo’s Clamshack
      • Pour Judgment
      • The Salvation Cafe
    • South County
      • Casa Della Luce
      • Matunuck Oyster Bar and Farm
      • Mew’s Tavern
      • The Nordic Lodge
      • The Breachway Grill
      • Watch Hill Oysters
  • BLOG
  • ABOUT
  • SPONSORS
Episode 6 - Elevated In Down City, Providence area, RESTAURANTS, Season One

Cafe Nuovo, Providence

November 23, 2018 by admin No Comments

Twenty five years ago, when Cafe Nuovo opened in downtown Providence, it heralded a new era in the city’s culinary evolution: modern, creative, artistic creations using locally-sourced, seasonal ingredients. To be sure, there was a lot of wonderful food already in Providence and elsewhere in the state, but these mostly consisted of Italian, Portuguese, and classic New England seafood type places serving chowder, fried seafood, and lobster dishes. The chef-driven, farm-to-table organic movement hadn’t quite reached these shores. But Cafe Nuovo changed all that, and today, downtown Providence is home to not only some of the best restaurants in the state, but also in the entire United States, as chefs here have access to some of the highest-quality seafood, meats and vegetables in the country thanks to the myriad small-scale, non-industrial fishing and farming providers found here in Rhode Island. With a location directly on the Providence River – the perfect spot to view the famous WaterFire summer celebrations – and with a sophisticated, upscale atmosphere in a modern, sleek building, Cafe Nuovo quickly became a favorite among those seeking stylish food in a stylish setting. Twenty five years later Cafe Nuovo still serves some of the most beautiful, colorful, and flavorful food in Providence.

cafe_nuovo_crabcakes

Crab cakes with cucumber kimchi, pineapple ginger relish, corn chow-chow, & creole mustard sauce.

When we filmed at Cafe Nuovo recently for our upcoming “Elevated In Downcity” episode, we were blown away by the food. This place definitely draws the “suit and tie” crowd, with its location near the heart of the downtown business sector, but the menu was progressive and adventurous, combining classic Mediterranean cuisine with New American and Asian influences. A quick glance at the appetizer options gives you a sense of the varitey here: crabcakes with pineapple-ginger relish, corn chow-chow, and cucumber kimchi, a long-time favorite; octopus carpaccio with white bean ragout, citrus vinaigrette, olive caramel, fennel, and pesto; lettuce wraps with korean bbq sirloin, julienne vegetables, and mango chutney; and crispy spring rolls stuffed with spinach and feta. It’s an unsual combination of food traditions, but it works because, well, everything is delicious and exquisitely prepared. This is truly modern cuisine, not bound by any traditional conventions.

manny_largo

Manny Largo, Executive Chef, Cafe Nuovo.

Executive Chef Manny Largo is originally from Texas and has trained and worked with the likes of Bobby Flay, brings a wealth of cooking knowledge and traditions to the kitchen at Cafe Nuovo. He prepared for us an incredible duck dish that we are still dreaming about: chai tea marinated duck is prepared two ways: the breast was seared perfectly, the confit duck leg was baked to crispy perfection but was still moist and fall-of-the-bone. It was served on a bed of braised winter greens, along with cauliflower and celery root mousseline, roasted carrots, brown butter almonds, beets, pomegranate, and finished with a luscious duck jus. It was a remarkable dish, with so many textures and flavors, unctuous and savory, bright and sweet with a crunchy pop from the toasted almonds and pomegranate.

duck_cafe_nuovo

Chai-tea seared duck breast, confit duck leg, fall vegetables, pomegranate, duck jus.

While home to a variety of lovely, small plates and salads, there is also a wide selection of pasta and meat dishes such as the short-rib tagliatelle with house-made pasta; braised steak tips with root vegetables, fresh peas, and port-mushoom reduction; a lamb shank braised for 6 hours and served with toasted orzo, san marzano tomato braising sauce, parmigiano reggiano; and a gorgeous stuffed rigatoni of veal, prosciutto + portobello, endive, radicchio, fresh mozzarella, portobello-madeira sauce. Check online for their new fall menu, but definitely don’t overlook this iconic eatery in the heart of Downcity.

For more info: cafenuovo.com

  • Cavatelli, Cafe Nuovo
    with sausage, broccoli rabe, and pea tendril
  • duck_cafe_nuovo
    Chai tea seared duck breast, confit duck leg
    with winter greens, cauliflower, carrot, pomegranate au jus
  • manny_largo
    Manny Largo, Executive Chef, Cafe Nuovo
  • Rhode Island style fried calamari
    with hot peppers and remoulade
  • cafe_nuovo_crabcakes
    Crab cakes
    cucumber kimchi, pineapple ginger relish, corn chow-chow, creole mustard sauce
  • Fish and chips
    old bay "pommes frites", sherry vinegar mignonette, sweet pepper rémoulade
  • Chopped Salad
    tomato, cucumber, asparagus, snow peas, red peppers, sweet onion, feta cheese, basil + oregano, aged sherry vinegar + extra virgin olive oil
  • Blackened salmon
    with braised winter greens
  • steak_tips_cafenuovo
    Steak tips
    with autumn veg and fresh peas
  • short_rib_tagliatelle
    Short rib tagliatelle
    house-made fresh pasta, porcini, short rib ragout
  • Faroe Islands Salmon
  • Roasted beet salad
    gold, red + candy cane beets, feta, crema, frisee, candied pecan granola
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Blog, Episode 6 - Elevated In Down City, Providence area, RESTAURANTS, Season One

Mill’s Tavern, Providence

November 17, 2018 by admin No Comments

Last night we had the pleasure of filming – and eating – at Mill’s Tavern, in downtown Providence, for our upcoming “Elevated In Down City” episode. Like all the other spots we’ve filmed for this episode, the food was out of this world. Billing themselves as “modern American meets classic French technique”, the menu is more of an ecclectic assortment of classic meals with modern, exotic twists, or what Executive Chef Edward Bolus says is “a reflection of the diverse backgrounds and influences of our cooking team.” Edward himself is of German and Lebanese descent, and he brings these influences into dishes such as their phenomenal Tandoori grilled rack of lamb, which is marinated in yogurt and spices in a Lebanese style, then dusted with Tandoori before grilling and served with beet hummus, chick peas, Israeli couscous, and a tatziki sauce made with thick Lebanese “labheh” yoghurt. Needless to say, the dish is sublime, with subtle and not-so-subtle flavors and textures blending into one of the most interesting and delicious dishes we’ve had anywhere in the past year.

tandoori_lamb

Tandoori lamb rack with Israeli cous cous, chick pea, beet hummus and tatziki.

Mill’s Tavern sits at the base of college hill in downtown Providence, and is surrounded by lovely old historic buildings lined with cobblestone streets and mature trees. While they try to evoke a cozy, rustic, tavern feel, the space is also stylish and sophisticated, a great blend of comfortable and elegant, with dark wood and burnished steel accents and subdued lighting. Along the back wall is the open kitchen, and in the corner of the kitchen is the wood-fired oven, the “heart and soul” of the restaurant, which castes a warm flickering light over the dining area. Some of the mouth-watering specialties coming out of the oven on the current autumn menu are pizza with with smoked chicken, buttermilk chive crema, spaghetti squash, crisp bacon and fontina; harissa dusted Atlantic swordfish with black sesame caramelized turnips and yellow pepper ketchup; and seared Long Island duck breast with parsnip mash, sweet and sour cabbage, pickled cherries and orange duck demi glace. We did try the pizza, and it was fantastic: rich and tangy, and similar to Edward’s description of it as a “really really good ranch chicken pizza.” The spaghetti squash on top was a great touch, adding a unique texture and savory sweetness.

smoked_chicken_pizza

Pizzas and main roast dishes take on the unique flavor of the wood and coal fired oven.

fontina_chicken_pizza

Smoked chicken and spaghetti squash pizza with chive-cremas, fontina cheese and crispy bacon.

Mill’s Tavern also has a beautiful raw bar, with fat sweet littlenecks and Walrus and Carpenter oysters along with house-made smoked bluefish pate and other delicacies from the sea. The charcuterie platter was phenomenal as well, the star of this show being the house-made pheasant and pork terrine with pistachio and fig, which was delicous along with touches of fig jam, mustard, house-smoked blue cheese and other house-cured meats.

mills_charcuterie

The charcuterie plate features house-cured meats, cheeses and spreads.

We also tried a wonderful autumn mushroom risotto, laden with truffle-flecked cheese and cured forest mushrooms and topped with crispy puffed rice that added a nice crunchy texture. And although not technically a “steak house”, the steaks here are famous throughout town and are gorgeous: thick cuts basted with a herb-seasoned butter, sprinkled liberally with salt and pepper then grilled to perfection on the wood-fires grill. All the food here looks amazing, and the chefs, mostly graduates from Johnson and Wales culinary program, know their stuff and push the flavor envelope well past what most timid palates would expect. But the superlatives don’t stop at the kitchen; Mill’s Tavern has received the Wine Spectator Award of Excellence five years running, and have a fantastic wine selection to pair along with the dishes. And this is just the kind of elegant, flavorful food that begs for the right wine, be it a muscular cab, a buttery chardonnay, or a bright pinot for the more delicate dishes. And they also have an amazing seasonal, creative craft cocktail menu that is delicious. This rustically elegant tavern is serving up some seriously extraordinary food and drinks. Stay tuned as we add more photos and video, and check out the episode “Elevated In Down City” when it hits PBS in mid-winter.

For more info go to the Mill’s Tavern website: www.millstavernrestaurant.com

Image Gallery

  • Mill's Tavern, Providence
    on a snowy November's eve
  • mills_charcuterie
    Charcuterie board, Mill's Tavern
    Featuring house-cured meats, cheeses and condiments
  • Fresh pizza from the wood-fired oven
    the wood fired oven is the heart of this kitchen
  • Charcuterie board
    features delicacies such as the house-made pheasant and pork terrine with pistachio and fig
  • fontina_chicken_pizza
    Smoked chicken and spahetti squash pizza
    wit Buttermilk Chive Crema, Spaghetti Squash, Crisp Bacon and Fontina
  • smoked_chicken_pizza
    Smoked chicken pizza
    several dishes are cooked in the open oven
  • Autumn mushroom risotto
    with Puffed Rice, Moliterno Tartufo and Scallion Butter
  • Seared Day Boat Scallops
    with Cider Glazed Pork Belly, Sauteed Broccoli Rabe, Celeriac Puree and Apple Herb Salad
  • tandoori_lamb
    Tandoori Lamb
    with beet hummous, chick peas, israeli couscous, and tatziki sauce
  • tandoori_lamb
    Executive Chef Edward Bolus
    with his "off-menu" tandoori lamb dish
  • Sous Chef Christian Chin
    with the autumn mushroom risotto
  • Wood-fire grilled steaks
    Mill's Tavern is known for its excellent steaks
  • Cocktail menu, Mill's Tavern
    features seasonal, creative craft cocktails
  • The "Inside Joke" cocktail
    Black Fig Vodka, St. Germain, Huckleberry Puree, Lemon, Boston Bittahs, Galliano Spritz 14
  • Executive Pastry Chef Samantha del Arroyo
    creates culinary masterpieces for the dessert menu
  • Chevre Cheese cake
    with Res El Hanout Spiced Carrot Cake, Yuzu Curd, Muscat Grapes, Pistachio Crumble, Mandarin Sorbet
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Blog, Episode 4 - Into the Heart of Federal Hill, Pt. Two, Providence area, RESTAURANTS, Season One

Pane E Vino & Massimo

November 11, 2018 by admin No Comments

These two award-winning restaurants are both owned by the DeQuattro family. Pane E Vino, on the west end of Federal Hill, was opened fifteen years ago and features authentic, classic, Southern Italian cuisine inspired by the DeQuattro’s grandmother, who emigrated from southern Italy to Narragansett back in the early 1900’s. On the other end of Atwell’s, Massimo dishes up modern, regional Italian cuisine from all over Italy, or what the family likes to call “Italy to Table.” Pane E Vino is rustic, dark, and cozy, Massimo is open, bright, and modern. Just like good food with the right wine, they are a perfect pairing and wonderful addition to Federal Hill.

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Episode 3 - Into the Heart of Federal Hill, Pt. One, Providence area, Season One

Camille’s Restaurant

November 10, 2018 by admin No Comments

Camille’s is the oldest operating restaurant on Federal Hill, and is absolutely a culinary landmark in the Ocean State. While they have stayed true to their roots and offer some of the best classic Italian-American options on Fed Hill, don’t think for a second that they haven’t been keeping up with the times. Executive Chef Michael Pennachia is forging a stunning new menu that combines authentic, Old World flavor with a modernist twist.

  • charred_octopus
    Charred octopus
    with toasted hazelnut and arugula salad
  • Caciocavallo Fritta
    Panko breaded caciocavallo cheese, basil pesto, parma prosciutto
  • clam_gnocchi
    Clam chowder gnocchi
  • Proscuitto wrapped halibut
    With cheesy risotto, sauteed spinach and pea tendrils
  • Swordfish with mango salsa
  • Classic spaghetti & meat balls
  • roasted_boar
    Rack of wild boar
    with pistachio couscous and port wine reduction
  • Veal milanese
  • Boar ragout simmering
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Episode 3 - Into the Heart of Federal Hill, Pt. One, Providence area, RESTAURANTS, Season One

Venda Ravioli

by admin No Comments

Ask anyone where to go on Federal Hill and you’ll get lots of advice, and lots of different opinions on which places are the best. Which is not a surprise considering the neighborhood’s hundred-year plus history as the epicenter of Italian culture in Rhode Island. But almost everyone will agree on one must-visit place: Venda Ravioli. Venda Italian market an deli has been the center of the neighborhood for over seventy-five years, and has recently expanded to include Constantino’s Venda Ristorante and Wine Bar, just across the expansive outdoor courtyard and fountain that draws hundreds of diners each night in the summer months. Venda is obviously famous for their homemade pasta, which comes in every single variety imaginable. But that’s just the beginning: within the market and deli you can find almost every single ingredient you could ever want to make an authentic Italian dish, most of it imported directly from Italy. Take a tour of this iconic spot with owner Alan Constantino, who gives us insight into the Italian way of cooking and food. After head over to Constantino’s Venda, where executive Chef Anthony Chiero prepares a couple of their most famous dishes.

For more go to: vendaravioli.com

  • The courtyard between Venda and Constantino's
    a summertime favorite spot
  • Venda Italian Market and deli
    has an astounding selection of olives from all over Europe
  • The Venda deli
    has every kind of cold cut and salami you can imagine
  • The cheese counter at Venda
    a huge assortment of Italian, European and domestic cheese
  • The Italian Sandwich
    loaded with salami, cappicola, ham, provolone, hot peppers, roasted red peppers, lettuce, tomato and onion
  • lobster_ravioli_venda
    Lobster ravioli
    the world famous lobster ravioli with shrimp and pink vodka sauce
  • eggplant_agnolotti
    Eggplant and cheese agnolotti
    with sweet sausage and house marinara
  • House made cannoli
    Everything possible is made in-house at Venda
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Blog, Episode 4 - Into the Heart of Federal Hill, Pt. Two, Providence area, Season One

Caserta Pizza

October 13, 2018 by admin No Comments

Caserta Pizzeria is famous for their extra-crispy crust, their sauce-on-top style pizza, and the legendary “Whimpy Skippy”, a decadent pepperoni and spinach pie.

 

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Recent Posts

  • Mew’s Tavern
  • Cafe Nuovo, Providence
  • Casa Della Luce
  • Mill’s Tavern, Providence
  • George’s of Galilee

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