Where will you eat next? Here are some great options!

If you are from Northern Rhode Island, chances are you’ve eaten at Blackie’s Bull Dog Tavern.  If you’re not from Northern Rhode Island, you’ve probably heard about this laid-back pub with a from-scratch menu and lively crowd.  Well, your friends at Providence Eats had enough of hearing about how amazing Blackie’s is and decided to take the 20 minute drive to Smithfield to indulge ourselves.  It was VERY well worth it.

For a Wednesday evening, we were surprised when we pulled in to find the parking lot almost full.  We were instantly greeted by Nicole Palumbo, Brand Manager and Jeanine Iannucci, General Manager and Co-Owner.   These ladies were warm, friendly and passionate about their pub.

Jeanine describes her opening of Blackie’s as “fate”.  With an extensive background in furniture sales, she never pictured herself in the food industry.  She loved to cook – and people loved to eat her cooking.  And so, it was one of her pizzas that encouraged a colleague to ask her to manage an upscale, fine dining restaurant he was opening in Smithfield.  She had no experience in the restaurant business, and her close-knit, Italian family called her crazy, but she felt as though she needed to accept the offer.  Jeanine took a chance and became the General Manager of Rocco Italian Osteria.

However, the Osteria closed it’s doors in 2010 – it was not placed in the right location to achieve great success.  Jeanine was devastated until three months later, the owner came to her and said, “We’re opening a tavern.  You have three months to do it.”  Challenge accepted.

But the challenge was difficult.  It was hard to find a chef, which forced the kitchen to rely on frozen, simple foods.  The tavern wasn’t what the original owners had planned for, and they were considering closing the doors.  The arrival of Angie Armenise’s resume was, again, fate.

Angie began her career in the Chicago restaurant industry at age 15, starting from the bottom and working her way up tirelessly.   She moved to Rhode Island to receive her education at Johnson & Wales, where she soaked up every drop of education and experience she could.  During her freshman year, she was promoted to Executive Chef at a well-known Rhode Island dining establishment, was working toward her culinary degree, and was stressed beyond belief.  However, it would soon all be worth it as she graduated the top of her class and went on to open four more restaurants with the company, eventually becoming their Corporate Chef overseeing all 7 establishments.

After eleven years in her position, Angie switched paths and began working at a University.  However, she still felt a calling for something more.  It was around this time when she sent Jeanine her resume on a whim.  They met, an offer was made, she accepted.  Now the true challenge awaited: saving Blackie’s Bull Dog tavern.

After a month of working together, Jeanine asked Angie to buy Blackie’s with her.  This December will mark their 6 year anniversary of ownership.  Their success comes from a simple fact: they care.  Every plate, every encounter, every drink presentation – all the details are thought out with care and creativity.  These women had a vision six years ago and its safe to say they have achieved it, but continue their great success because they don’t get lazy.  There are no short cuts for them.

So there’s the story of Blackie’s.  It will help you appreciate the experience even more when you visit.  But now its time to talk food!

The bar area and dining room were completely filled.  We had a table waiting for us with one of the most helpful, cheerful waitresses we’ve had in a while – thanks, Steph!  We were taken back by how easy Blackie’s made eating healthy, with a regular menu, a gluten-free menu, and a paleo menu.  Each menu had an assortment of classic pub appetizers along with unique items we’ve never heard of, burgers on burgers and sandwiches on sandwiches, entrees and gourmet plates, and more.  It took us quite a while to make our choices, but we did so with some recommendations from Steph.

Since their new Fall/Winter menu had just debuted, I decided to get some seasonal cocktails.  I ordered a “Cranberry Margarita” (pictured below, left), which was suggested by our waitress: Cazadores Tequilla, cranberry juice, house made sour mix, and cranberry jam.  It was sweet and delicious! I then ordered the “Original Cinn” (pictured below, right): Diplomatica Reserve rum, Harvest simple, Jaswell’s Farm apple cider, fresh lemon and a cinnamon stick.  It was the perfect fall drink.  Their cocktail and beer list was impressive!

For appetizers, we were very torn – their sharable plates ALL sounded amazing.  We ordered the Buffalo Chicken Dip – Holy HOT! It was amazing and the portion was huge, so I even got to take some home.  We also ordered the Cheeseburger Rangoons…yes, you heard me right.  I cannot rave about the flavor of these enough.  I haven’t stopped thinking about them! Consider these to be one perfect bite of a cheeseburger, fries, ketchup, mustard, pickles, tomato, lettuce, crispy wonton and special sauce.  Amazing.

Like everyone else, I spend hours each day scrolling through Instagram.  I love seeing the pictures of cute dogs, the tropical vacation pics, the mirror selfies – but what I love seeing the most is delicious food (obviously).  In fact, when I scroll through our feed on Insta, it is almost entirely food pics.  Of course, we designed it that way!  We’re used to seeing amazing plates on the gram that make our stomachs’ growl.  But every once in a while, I’ll stop my scrolling because one food pic looks too good to be true.  And that’s how I discovered The Vig.

The Vig is a premier sports bar and restaurant specializing in upscale American comfort food and hand crafted cocktails.  Located inside the Hilton next to the Dunkin Donuts Center, its in the perfect location for dinner in the city, drinks after dinner on The Hill, or celebrations after a game or concert at the Dunk. 

The inside of the Vig makes it one of the most unique places in Providence right now.  As soon as you walk in, you feel as though you’re in a 1950’s elite, upscale sports bar about to place a bet with the local bookie.  The interior is gorgeous, and the bar chairs are the comfiest you’ve ever sat in – no stools here.  Inside the dining room, “The Cheater’s Den”, hang pictures of the sports industry’s most infamous figures: steroid users, sore losers, fighters, gamblers, gangsters and more.  The Vig glorifies these dirty players in a lighthearted, entertaining way that is very fitting for Providence and its history.

Right of the bat, we knew we found a new PVD gem when we first saw their cocktail menu.  These drinks were not typical, ordinary or dull; each had a mixture of many ingredients that came together beautifully.  Take a look at some of our favorites.

And now let’s cut to what really matters – the food.  Chef Guy Charles turns bar classics into gourmet specials, with ALL items made right in house.  For example, the Bacon Caramel Popcorn and homemade Potato Chip & Onion Dip put an amazing spin on some simple snacks and made them out.of.this.WORLD!  I could not stop snacking.

Next up, we had the Little Boy Blue Cheese Plate.  When General Manager Don Poissant recommended this, we were both a bit weary because we’re not fans of blue cheese.  However, he assured this was no ordinary blue cheese.  We gave it a shot and he was so right.  The exceptional thing about this cheeseboard is the portion of cheese they give you for such a reasonable price.  Also, the fig jam was so tasty.

Being the foodies that we are, we decided to split three entrees: The Duck Confit Grilled Cheese with red onion marmalade,brie & pullman toast (the picture from Instagram that inspired us to come dine here); The Vig Bacon Double Cheeseburger with brown sugar bacon (unreal), pickles made in house, bourbon onions, secret toast on a brioche bun, and; The Bookmaker’s Toast – six ounce filet mignon on a garlic crostini with caramelized onions, mushrooms and a sunny side egg.  The funny thing about the Bookmaker’s Toast is that it’s inspired by an old infamous bookie on The Hill who would always order his steak on a piece of toast and topped with an egg.  Well, it certainly worked for us too.  PS – the fries were TO DIE for.

This food was so good.  The Duck Confit Grilled Cheese lived up to all the hype; the burger was the best we’ve had in a while; and the Bookermaker’s Toast was unbelievable.  Guys, you need to eat here.  Okay, ON TO DESSERT!  We indulged in the Strawberry Rhubarb Ice Cream Sandwiches, the Salted Caramel Crème Brûlée, and the White Chocolate Banana Cream Pie.  We’ve never seen a sports bar do dessert like these guys.

Overall, our experience here was unforgettable.  PDR Inc. (The owner of The Vig, and also Public and Centro) and their team have done such an incredible job with the theme and ambiance of The Vig, and Executive Chef Guy Charles took “bar food” to a whole new level.  We would suggest this bar for anyone that’s over the average bar to watch the game, to anyone looking for a new place in the city to get drinks, and to anyone looking for amazing food – The Vig really has something for everyone.

Cheers!

The Simple Greek – Simply Delicious!

73 Highland Ave., East Providence, RI

Running out of lunch options?  Sick of the same 12:30 salad, sandwich or last night’s leftovers?  Well, we’ve got good news for you.

The Simple Greek, a new, one of a kind Greek restaurant has opened its doors in East Providence, right next door to Ichigo Ichie, IHOP and Moe’s Grille, off of Highland Ave, and, it’s OUT OF THIS WORLD.

Not sure if you like Greek food?  No problem at all.  The Simple Greek’s amazing staff will walk you through the entire menu from step 1 to step “what dressing would you like to top this off?”  Wrap, bowl, salad –  the options are endless.  Not to mention, everything is cooked in-house with all natural ingredients, so you won’t leave feeling heavy and weighed down – rather, pleasantly full and ready to take on the next part of your day.

The toppings here are endless.  Rice, mixed greens, lentils.  And, then you have your meats – chicken, lamb, or steak; each marinated to perfection.  Oh, and the veggies! Can’t forget the veggies – so . many . veggies!  The green beans were our FAVORITE!  The greek yogurt-based sauces completed the meal with a perfect touch.

The Simple Greek is also a great dinner option, and the desserts are out of this world!  You won’t have to feel guilty about confectionary hankerings, either.  These Greek Gods know just how to fulfill your sweet tooth without throwing your health kick for a loop.  It’s true.  We tried the Greek yogurt and rice pudding – both made with whole milk, no heavy cream!  And – the verdict – drumroll please… delicious!

So, whether you want a quick lunch, an easy dinner, or just a mid-afternoon snack (because, hey, why not?!), The Simple Greek is waiting for you with open arms.  So, why not give it a try?  You might learn that Greek food is actually one of your favorite cuisines.  We sure did.

For a small city, Providence has many views that are so easy on the eyes.  Historic Benefit Street, peaceful India Point Park – so many iconic places come to mind that are both vibrant and beautiful.  One area that we’ve always found particularly beautiful is Waterplace Park in front of the mall.  I’ve always thought this area was underutilized, and I wished for more restaurants and bars to make their homes here.  That’s one reason I was dying to check out the Waterplace’s newest spot to open: Quay, a coastal Mediterranean small plates restaurant and cocktail lounge

Quay opened just a few weeks ago (late August), and word was already getting around town that this was the new place to be.  Of course, the outside setting is just beautiful, but its food, drink, and ambiance was also being talked about often.  Last night, we went to Quay with very high hopes.

Located right on the River Walk in Waterplace Park, the views are stunning – I can only imagine how well Quay will do during Water Fire.  The restaurant itself has tall glass windows that allow you to be inside while feeling like your outside – perfect as the weather begins to change.  The inside is sleek and clean looking, with a high-end yet comfortable feel to it.  The venue is big enough to attract a good crowd, yet small enough to see and be seen.  Right of the bat, we were greeted by a warm and friendly staff.  The host, waiter, and manager were extremely accommodating, energetic and professional – this truly makes a difference while dining out!

We ordered a couple cocktails and they were DELICIOUS!  (Left) Electric Avenue: Casamigos Blanco Tequila, Cointreau, Prickly Pear Puree, & fresh lime juice.  (Right) Smooth Sailing: Keel Vodka, St. Elder Elderflower Liqueur, ruby red grapefruit & fresh lemon juice.

The menu contained items perfect for sharing over drinks.  It was split into a few categories: For the Table, Soups and Salads, Small Plates, Boards, and Sandwiches and Pizzas.  Of course, we had to try something from almost every category!  Below is what we indulged in…

Cocktail Potatoes: Garlic Oil, Fresh Herbs, Parmesan, and Mint Pesto

Baked Feta Cheese: Roasted Tomatoes, Served with Grilled Pita Bread

Cheese Platter

Margarita Pizza: San Marzano Tomato and Fresh Mozzarella

Salted Chocolate Mousse with Chocolate Fudge

Okay, so obviously this place is a new spot for drinks -the cocktails are gorgeous and the scenery is unbeatable.  BUT THE FOOD! IS SO! GOOD!  Like, have you ever seen potatoes look so appetizing?  Tell me that pizza doesn’t make your mouth water.  Don’t talk to me if you wouldn’t kill for that dessert.

Overall, we literally rate Quay a 10/10.  Mark our words: this spot is the newest gem of PVD.  We can’t wait to hear your thoughts on it!

If you’re from Rhode Island, chances are you’ve heard of Los Andes – an eatery specializing in Peruvian and Bolivian cuisine, well known for their steak and seafood, on Chalkstone Ave in Providence.  Los Andes is a restaurant where you can find an impressive wait any night of the week.  I was there on Tuesday night and parties of two were waiting over 30 minutes for a table. (Hint, hint: make a reservation).  After driving by countless times and seeing dozens of cars awaiting valet and people waiting in line outside, I decided I needed to see if this spot was worth the hype!  I was not familiar with South American cuisine,  but I’ll try anything once.  So last night, I tested it out!

As soon as you enter the establishment, there is a bustling bar in front of the host stand – my guess is that this is where the wait list gets a buzz before their time for dinner.  The atmosphere immediately hints to you that this place knows what their doing – it’s dimly lit with a ambiance that is lively, fun and authentic.

As soon as you turn the corner to the dine, you are surrounded by large parties, romantic dates, friends catching up, in an open and eccentric room.  Little did I know that in back of this room was another enormous room that was open to the outdoors and attached to a patio dining area (also with another bar).  This place is HUGE and from the outside, so deceiving!

Now let’s get to the important stuff: food and drink.  My date and I ordered two Morado Mules: their spin on the Moscow Mule.  They were so refreshing and tasty! For appetizers, we ordered the Ceviche Martini: a medley of seafood consisting of fresh diced tilapia, squid, shrimp, prince edward island mussels, tossed with a cilantro, rocoto and garlic leche de tigre, served in a martini glass, garnished with cancha and choclo, for $11.95.  The flavor in this appetizer was unbeatable; the mussels were insane!  We also ordered 4 Empanada de Pollo, at $2.95 each.  These were crispy and large, with extremely juicy marinated pulled chicken within them.  Delicious!

Picque a lo Macho

Note: if you plan on getting your own entree, I suggest not getting this amount of food beforehand.  Their   entrees are HUGE!

For my entree, I ordered the Picque a lo Macho: Pan seared strips of angus sirloin, and chorizo, sautéed with dijon mustard, deglazed in a marsalla wine, finished with your choice of raw or sautéed onions, jalapenos, and tomato salsa, topped with hard boiled eggs, served on a bed of steak fries.  I’ve heard this plate was good, but that’s an understatement.  This plate was freakin’ amazing – and HUGE!  I have leftovers for my next 3 meals basically.  And all for $15.95.

My date ordered their famous dish – Langosta Paella: 1½lb. Maine Lobster, stuffed with sautéed chorizo, chicken, P. E. I. mussels, clams, squid, shrimp, and seasoned yellow rice, garlic wine broth, for $39. 95.  Note: this is probably the most expensive dish, as most entrees are under $20.  He enjoyed it, as he ate it too fast for me to snap a picture.  Our waitress said that this dish is the most popular.

If you check out their menu, you’ll see that it’s hard to choose what to order.  There are so many combinations of deductible ingredients, so do your best and choose wisely!  You can always go back to try another plate – I know I will!  I’m officially a South American food fanatic, and the latest member to jump on the Los Andes bandwagon.

This week, Providence Eats went to Newport Vineyards in Middletown for their Vine to Table event featuring Rhode Island foodie influencers.  It included a private tour through the winery with owner Paul Nunes, a wine tasting with Winemaker George Chelf, and a dinner prepared by Chef Andy Teixeira.  Here are some things we learned:

1. The inside of Newport Vineyards is as beautiful as the outside.

The Tasting Room

Imagine an upscale barn where you feel close to nature and New England’s historic roots.  Picture a hybrid of rustic and industrial architecture and design using wood from actual barn wood from around the area.  Think high ceilings, an open landscape, big barrels – now enhance whatever you just dreamed up times ten!  It is no wonder why so many people are choosing to get married here – its romantic, warm, homey, and authentic.  I can honestly say I haven’t been to a venue like it before.

2. The food is unreal.

Brix Restaurant

During our time at Newport Vineyards, we expected to drink delicious wine.  However, we were not expecting how good the food was truly going to be – it blew us away.  Before I make your tastebuds water, let me first explain the set up of Brix, the on-site restaurant.  Its ambiance continues that of the tasting room with big barrel booths, a beautiful fireplace, and expansive views of the vineyard and the entire winemaking operation through two walls of windows that drape the room.

Chef Andy uses all locally-sourced ingredients that are in season, and he means business!  If it’s not tomato season, you’re getting “no-mato” sauce on your pasta – but not to worry, we heard it’s fantastic.  We got to dine over five-courses designed by Chef Andy, and we were just amazed.  Below is what we enjoyed:

Oven cured tomato with mozzarella, sourdough, basil & balsamic

Southern fried squash blossom with smokey creamed corn & popcorn

Scallop & Bacon BLT

Blueberry-rosemary sausage with ramp green kimchi & charred bread

Chevre Cheesecake with summer fruits & herbs

And just when I thought dinner couldn’t get any better, out came dessert.  This food was amazing.  The flavors were bursting with every bite.  I literally couldn’t wait for each course to come out.  Each plate was paired with a wine, but I know you’re probably aware of how amazing Newport Vineyards wine is.

And Brix isn’t the only place to dine well at the vineyard.  The Vineyard Cafe is low-key, casual, and perfect to grab a sandwich on the go or to relax with a glass of wine or craft beer.  But let’s talk about their CHEESE BOARDS *heart eyes*.

Choose 3 cheese for $13, or 5 for $19 – paired with seasonal fruits, chef’s spiced nuts and house-made jams.  Is there anything better than a beautiful setting, wine and a cheeseboard?  No, there is not.

3. There’s more to do than eat and drink.

The outside of Newport Vineyards has beautiful picnic tables in the middle of the vineyards, tables along a few patios, seats at the outdoor bar, and more.  But there’s more to do outside than just sit, enjoy the view, sip and eat.  The outside has fun lawn games to enjoy like Corn Hole, Jenga, and more.  There were plenty of people enjoying the outdoor games with friends and family.  There is also live music to listen to.  During the weekends in the summer, melodies float through the air from 1 – 4 p.m. on the outside terrace.  As the sun goes down on Wednesdays, the outside firepits light up and live music is played as well.

4. They have really cool events.

These people really know how to incorporate wine with…well, anything.  Newport Vineyards has hosted yoga classes, dinners with educational speakers, class to teach people about wine and cheeses, farmer’s markets, and more.  Did someone say yoga with wine involved?  Sign me up!  There next event is their Farewell Rosé party on Wednesday, August 9.  As they bid farewell to their 2016 Dry Rosé for the season – a bestseller – they are celebrating its exit in style.  Its our last chance to get our hands on a bottle from the season while socializing over fire pits, listening to live music, nibbling on cheese boards, and  satisfying our sweet tooth with D’Licious Dessert’s Cupcake and Wine Tasting Pairing.  The Rosé was to die for, so it is no question that we will be attending.  The event is free, but its expected to be popular, so make sure to register here: https://www.eventbrite.com/e/farewell-rose-fireside-live-music-tickets-36519411543 

5. The people who work here will make your experience unforgettable.

Owner Paul Nunes

One last thing to mention about Newport Vineyards is the level of expertise, passion, and customer service of those who run this amazing establishment.  It starts all the way at the top with Co-owner Paul Nunes.  Paul not only led the tour himself, but sat to dine and taste with us, answering all the questions we had about the vineyard.  It is clear he lives and breathes making local wine in a sustainable way.

The bartenders at the tasting were so knowledgeable about each wine – they could describe it perfectly and tell you exactly what it would pair nicely with.  If you’re like me, you aren’t equip with “wine lango” – the words “oaky” and “buttery” don’t make sense to me.  But I guarantee you, just describe the flavors you typically like in a wine or drink to these folks behind the tasting bar, and they will pair you with a wine you’ll love.  Thanks, Matt!  Lastly, Chef Andy came to talk with us after we ate and his passion for creating dishes was apparent from the second he spoke.  He takes pride in buying local – extremely local – and creating everything from paprika to sausage in – house.  He experiments, he isn’t afraid to be different, and he puts his own spin on the classics.  We would also like to thank the rest of Newport Vineyards’ staff for being so accommodating, friendly, and professional.

We’ll be back really soon, Newport Vineyards.  Literally soon, like this upcoming Wednesday for the Farewell Rosé party.  See you all there!

As Providence foodies, we spend a lot of our time dining out.  It’s hard not to when you live in a culinary capital!  However, as many of you know, sometimes nothing beats a nice homecooked meal.  One of our new favorite products to cook with is Zucchi Extra Virgin Olive Oil.

My interest in authentic olive oil grew when I started to read about the health benefits.  EVOO is the world’s healthiest fat with proof that it can reduce the risk of heart disease and cancers, and provide better assimilation of vitamins, digestion,  and also lower blood cholesterol.  Sounds good, right?  I started cooking with popular brands all the time.

But there’s a problem in the American EVOO industry that I wasn’t aware of – much of the products sold at our grocery stores are not honest.  An academic food fraud study spanning 30 years in the Journal of Food Science showed that olive oil was the single most commonly referenced adulterated food of any type in scholarly articles from 1980 to 2010 (Forbes, 2016).  In fact, 73% of these U.S. brands did not even meet the legal standard that makes an oil “extra virgin”!  So, for years we’ve not only been cheated of the real taste of authentic EVOO, but have been missing out on the health benefits.  Many of us have been putting ingredients into our body that we

didn’t intend to.

What exactly separates EVOO from regular olive oil?  Find out here.

When I first stumbled onto the Zucchi website in search of authentic EVOO from Italy, I felt refreshed by the transparency presented –  every bottle contains a code that gives access to information on the origin of all the raw materials used in the oils.

Another thing I was interested in was the different types of EVOO they offered.  Through “the art of bleding” as they call it, they combine oils from different cultivars and different origins, merging their fragrances and flavors for an end result with great flavor.  My favorite flavor that I tried was their “Sweet & Fruity” EVOO, which I drizzled over my salmon before cooking.

Overall, I’ve found a real, authentic EVOO brand with flavors that keep cooking at home exciting.  I’ll stick with it!

—

Zucchi’s US activities are made possible because of the Flavor Your Life Campaign, which works to educate North American consumers on the benefits of authentic extra virgin olive oil hailing from Europe.

There are still a few days left to enjoy Restaurant week, so we figured we’d share one of our favorites.  Pizzico Ristorante, located on Hope St. (nearby Seven Stars Bakery, Ivy Tavern, and Stock), pulled out all of the stops!  With a lunch menu priced at just $16.95 per person for three gourmet courses, how can you not leave happy?

Between the various choices of starters: soups, salads, pizzas; entrees: paninis, burgers, and pasta dishes; and desserts: gelatos and sorbets, we almost couldn’t make a decision!  Luckily, everything we tried was delicious.  I mean, out of this world kind of good.

Pro tip: if it’s nice out and you love animals, reserve a seat outside!  This area is huge for dog walkers.  Just sayin’.

Caprese: Fresh Mozzarella, tomatoes, fresh basil & balsamic dressing

Prosciutto Panini: Thinly sliced with fresh mozzarella, tomato, arugula & balsamic vinaigrette

Raspberry Sorbet