We’re off to Block Island, Rhode Island’s favorite offshore destination, for a weekend of sun, music, and some fantastic food at three of the Island’s most iconic Hotel/Inn restaurants.

Episode Overview:
Block Island is twelve miles off the shore of southern Rhode Island, but is a world away. Far less crowded and hectic than the islands of Nantucket and Martha’s Vineyard, Block Island still retains a New England charm that draws visitors seeking natural beauty and a more laid-back vibe. But it’s still home to some of the best music festivals and food in the state, thanks to ultra-fresh locally sourced seafood and a wonderful growing climate. We’ll visit two historic hotels that source much of their produce and herbs from onsite gardens and have world-class chefs at the helm of their kitchens: the Spring House and the Atlantic Inn. Then we’ll head down to the beach and Ballard’s Inn, a landmark restaurant and Inn that has been family owned since 1938. Ballard’s draws a somewhat younger crowd, who flock here in the summer to enjoy tiki bars, live music, and a huge diversity of menu items in a variety of indoor and outdoor settings.

In this episode:
The Spring House
The Atlantic Inn
Ballard’s Inn

Featured Dishes:

  • ballards_seafood_pasta
    Seafood pasta, Ballards Inn
  • Atlantic Inn Executive Chef, Adi Mandel
    with his baked stuffed lobster
  • Baked Stuffed Lobster, Atlantic Inn
    with purple coconut sticky rice and crab hollandaise
  • Atlantic Tuna Poke
    The Atlantic Inn
  • Seared local striped bass, The Spring House
    with beet puree, roasted fennel, and mango salsa
  • Deconstructed Garden Vegetable Bruschetta, Spring House
    with garden-grown roasted black italian garlic