Opened and Closed


Five Guys: 63 Airport Rd, Warwick. This greasy (tremendously unhealthy) burger chain opened a new location on Airport Road in Warwick, with a mobile pick up window that already has car lines going out into the street. 

Pizza Marvin: 468 Wickenden St, PVD. This new pizzeria over in Fox Point boosts “New Haven-style inspired” pies, whatever that means.

Foodlove Market: 1037 Aquidneck Ave, Middletown. Opening this summer, they sell pre-made to-go meals made with local ingredients, from pizza to rotisserie chicken to groceries, sushi, poke bowls and more.

Air and Anchor: An online jewelry and accessory shop started by a couple in Cranston. 

Zurner Oceanic: 40 Franklin St, Newport. Opened during the pandemic, this nautical-themed shop sells … well, oceanic-themed goods. 

Charter Books: 8 Broadway, Newport. Taking its name from the 1663 doc that founded our state, this new bookstore aims to push more than just pulp, airport thrillers. 

Graze on Main: 58 Main St, East Greenwich. Across the street from the Greenwich Odeum (and hidden in the back) this biz curates cured meat and cheeses in specialty charcuterie platters.

Rejects Beer Company: 124 Aquidneck Ave, Middletown. The newest brewer in the East Bay. See story page XX.

Times Are Tough Gallery: Located literally in the breezeway of someone’s Middletown home, this gallery store sells prints, cards, jewelry. And can we get a big ol’ “No shit!” about the name? Visit to arrange a visit.

Eli’s Kitchen in Warren: This Warren restaurant, run by chef Eli Dunn, closed at the end of 2020. Dunn announced he and a couple of his partner chefs would open a new space at a new location sometime in 2021.

Gee, You’re Swell: Groundswell Cafe + Bakery pours the perfect cup for the new year

Resolutions are great, especially when they involve shaking off your 2020 coffee-run routines and reaching for a new cup o’ joe as we embrace a new year. In a push to get myself out of my caffeine rut, I ventured off-island (gasp!), and stumbled upon Groundswell Cafe + Bakery, an idyllic oasis nestled in Tiverton’s historic Four Corners neighborhood. The gorgeous cafe is built inside a gingerbread-trimmed house that looks like something out of a well-funded community theater’s production of Hello, Dolly!. I’m all for channeling my inner Minnie Faye (Hey, Rhode Island theaters! Cast me when it’s safe again!), so even before I stepped inside, I felt at home. Although the decor is decidedly vintage-inspired, the menu is thrillingly modern, with house made artisanal coffee and millennial-friendly nitro cold brew, plus a dizzying array of made-to-order sandwiches, pastries, salads and more. 

Of course the true mark of a great coffeehouse is their java, and Groundswell has some of the best I’ve tried in Rhode Island! The dark roast has some intense chocolate and caramel notes, and it’s the perfect antidote to a cold January afternoon, especially with some foamed oat milk poured in for good measure.

Of course, you can’t just drink a coffee without nibbling on one of their tasty pastries, and if you only get one thing, get a coconut macaroon. It’s a pint-sized patisserie that packs a punch of strong coconutty flavor, plus a deliciously soft texture that melts in your mouth. Bet you can’t eat just one (for the record, I had four)! Not into coconut? The strawberry crostata is equally masterful, with layers of flaky pastry giving way to the succulent berry filling beneath. I can’t wait to see what other seasonal specialties the Groundswell crew will think up as we saunter into the springtime and beyond.

Groundswell also serves up breakfast and lunch all day long, with an impressive array of offerings. I was particularly impressed with the egg white wrap, served on pillowy lavash bread, and the Instagram-ready pain bagnat, the cafe’s take on a French classic, chock full of rich and flavorful niçoise salad, ripe heirloom tomatoes and herbs de provence. There’s also a kids’ menu for the littlest caffeine-addicts-in-training, featuring a wholesome PB&J on homemade farmhouse bread, and an ooey-gooey grilled cheese that I may just have to ask them to make in an adult size when I return. Groundswell Cafe may not yet be open to indoor seating (new year, same pandemic), but the idea of curling up around their outdoor fire pit with a handcrafted mocha latte and a couple of Paris-perfect noshes makes for the coziest new hidden gem of the year. Santé! 

Groundswell Cafe + Bakery, 3883 Main Rd, Tiverton;

Power Up with Plants

Sandra Musial, MD, is passionate about food, its impact on health and sharing that knowledge with others. So she, along with two other doctors who share her passion, started a group called Plant Docs. In pre-pandemic days, the Plant Docs ran five-week workshops in the basement of vegan food hall Plant City that taught people how to embrace a whole food, plant-based diet. “Pairing medical intervention with a restaurant is a cool concept,” said Musial. “It’s about health, but it’s also about enjoying food.” I recently spoke with Dr. Musial about the health-transforming power of plants.

Emily Olson (Motif): When it comes to their diet, what do Americans get wrong?

Sandra Musial: The traditional western American fare is leading to crazy levels of obesity, hypertension, diabetes, cancer. All of these are diseases of the western world. Countries that are still eating from the land have lower rates of all of these diseases. Instead of eating whole foods — fruits and vegetables, whole grains and legumes — people are eating highly processed foods with lots of added sugars, oils and refined flours. I work at a pediatric obesity clinic and there are kids who in an entire day will never eat a fruit or vegetable.

EO: School-provided lunches must drive you mad.

SM: I think if we improved school lunches, it would have a mass effect on the whole US population. And children would bring that education home. A few years ago, WIC [the nutritional program for women, infants and children] improved the quality of their food package by limiting juice and decreasing refined flours and flour products. The national rates of obesity in that 3- to 5-year-old range went down, and they think it’s attributed to this mass improvement in the federal WIC package.  

EO: What impact can a whole food diet have on health?

SM: You can reverse many of the diseases of the western world. Obesity, Type II Diabetes can be reversed, you can open some of the plaque in the coronary arteries. Studies have shown that end-stage cardiac patients, when put on a strict healthy diet, can add years to their life.

EO: Then why do we turn to medicine to correct these problems?

SM:  I don’t know that people are being told it’s an option. But if every doc said, “You can go on this pill that you can take for the rest of your life and have surgery and die early, or you can have a lifestyle change,” people still might not want to make changes.

EO: Is it an economic issue?

SM: There is some truth to that. Broccoli is more expensive than soda, but on the same budget, if you buy dried beans and that’s your protein, that’s the most economic and nutritious protein there is. It’s more complicated than that, of course. People who live in the inner city don’t always have access to fresh whole foods. And it’s a multigenerational thing. If that [style of eating] is all you’ve ever known, it’s hard to get away from it.

EO: So what’s the answer?

SM: I think we have to have a multi-pronged approach to education, and I think it has to start with one-on-one at the doctor’s office. Medical schools have to do a better job teaching future doctors about nutrition. And there needs to be more community and government involvement to reverse what has happened [in food policy] over the last 30 years.

EO: Tell me about the Plant Docs classes.

SM: We limited each class to 20 people who want to learn the importance of eating plant based. Each participant would meet one-on-one with a doctor at the beginning and the end of the series, and we’d send them to a lab for blood work during the first and last weeks. Participants come from all walks of life. We’ve had vegetarians who want to give up dairy and want more ideas for vegan cooking, and we’ve had people who are scared after a heart attack. If there were enough people, I’d love to do a series with special interest groups.

EO: Any final thoughts?

SM: [Holistic health practitioner] Ann Wigmore said, “Food can be the most powerful form of medicine or the slowest form of poison.” I love that. Our cells become what we feed them. If you feed them whole foods, they become healthy, boost your immunity and fight disease. Or you can slowly kill yourself. You really are what you eat.

The Plant Docs will resume classes when it is safe to do so. Email to get on a mailing list. For more information, go to or Scholarships for classes are available.

Chaska: Garden City hot spot achieves perfection

I have been a staunch advocate and number one fan of East Greenwich’s Rasa, the most southern member of the Rasoi/Kabab & Curry restaurant group. Chaska, the newest member of that group has recently stolen my heart … with soup.   

Chaska opened up in Garden City a little over a year ago.  I went with some fellow Rasa-groupies opening week and we were all duly impressed the moment we walked in. Chaska is a feast for all the senses, as the décor is unmatched. Everything is imported and meticulously selected so your eyes don’t quite know where to look next. From the art work and light fixtures to the bowls and glasses, everything is gorgeous, unique and adds to the Chaska experience. It is truly something you need to see for yourself. The stellar service, food and drink also did not disappoint and we all vowed to go back to try more menu items, as everything sounded spectacular. Then COVID hit and, like all good plans, my plan to return to Chaska went by the wayside.

Fast forward to November 2020. Christmas shopping brought me, along with a few friends, to Garden City right before the pause. It was that gorgeous Saturday right after Thanksgiving, with a slight chill in the air, but nice enough to make outdoor dining sound exciting. We could not resist the siren call of the glistening igloos on Chaska’s patio and were lucky to score one as they were quickly filling up.

The igloo was perfectly cozy for our group of four, especially with the space heater going. Our friendly server quickly took our drink orders and we settled in with the menu, overwhelmed by choice and excitement.   

My eyes darted immediately to the house made coriander tomato soup. I cannot resist tomato soup, ever, but certainly didn’t want to waste my choice on something I can get at Panera at the expense of dishes like burrata tomato butter chicken and bagara baingan — eggplant simmering in a tangy peanut coconut sauce. But it was lunch, and the air felt chilly so I decided to give it a go. 

The soup arrived in a gorgeous hand-crafted bowl and the smell of tomato and warm spices filled our igloo. I put my spoon into the soup and got a bit nervous as it first appeared thin. But as I filled the spoon with soup and lifted it to my lips, my conception of tomato soup changed forever. 

It is not without irony that Chaska is hindi for “personal obsession” as this is the perfect description of my reaction to this soup. Chili and ginger added the perfect amount of heat to this soup, as the warmth lingered on my tongue and filled my chest. The combination of tomatoes and Indian spices like coriander and cumin, perfectly pureed together, made each bite a burst of flavor. The silky texture of the soup went beautifully with the garlic cilantro naan. Each bite filled me with warmth, spice and happiness.   Despite the germ factor, each of my friends tried the soup and agreed it was the best they’ve ever had. As I neared my last bite, I wanted to weep.  How could it be over already?  

I moved to my main course: a warm roasted vegetable salad with fresh greens and a roasted spice blend. Yes it was amazing and healthy and filling and I loved every bite, as I sipped my tamarind margarita. But my palette yearned for one more spoonful of the world’s most heavenly tomato soup.   I vowed to return soon, despite the impending pause and dropping temperatures.  

Sadly that has yet to happen, but soon I will don a hat and heavy blanket and make my way to that friendly, delightful patio in Garden City. In the meantime, my soul remains warm and fulfilled by a beautiful restaurant meal with wonderful friends; something for which – after 2020 – I will never again take for granted.  

If you plan to dine in an igloo, I recommend making a reservation. The igloos fit four comfortably and are available for lunch and dinner, weather permitting.  Home – Chaska (

A Toast To Takeout: Raising a glass to Rhode Island’s carryout cocktails

Huck’s Filling Station

Ah, the drudgery of January! Bank accounts are looking slim from holiday gifting, the recent snowstorm lines the streets with less-than-Instagram-friendly slush, and they just took “The Office” off of Neflix. Worst month ever? Wait just a second! What if I told you there was a way to beat the New Year doldrums with … *drumroll please* … takeout and delivery cocktails! Yes, even though it’s 2021 and I’m keeping my fingers crossed this pandemic ends soon, one of the best things to come from this past year of socially distant savoir-faire is the ability to enjoy takeout with a side of spirits. These places prove that even though we’re dealing with less-than-ideal circumstances, there’s always room to lift a glass to brighter days ahead. So curl up under a cozy blanket and toast to a better New Year, even if it’s a bit different than before!

Huck’s Filling Station: Savvy Rhode Islanders know that this East Greenwich hidden gem is worth the trip for next-level comfort food, but did you know that their takeout and delivery menu is packed to the gills with radical refreshments as well? Wait’ll you get a taste of beverage director Ryan Draine’s house-made takes on saloon stalwarts. The cinnamon Fireball packs a scorching punch, and the Dr. McGillicuddy’s is the historically accurate 1865-inspired draft that’s the natural companion to binge watching Bridgerton on Netflix. Or maybe that’s just me? Either way, Huck’s has got you covered for all things alcohol, and you don’t even have to leave the house! Online ordering for takeout and delivery at and contactless pickup at 4654 Post Road, East Greenwich.

Diego’s: This Newport taco and margarita institution’s brand new PVD location burst on the scene in December to bring South of the Border style to those of us who refuse to go over the bridge! Bar manager Lisa Virgadamo whips up some of the best margs in RI, made with fresh squeezed fruit juice and house-made infused tequila. Of course, the classic can’t be beat, but if you’re looking for something with a bit more pizzazz, the sweet n’ sour sensation of the Blood Orange Margarita is truly stupendous, and the gorgeous deep pink color makes for a #trending-worthy Instagram post! Online ordering for takeout at or and contactless pickup at 11 Bowen’s Wharf, Newport or 192 Wayland Ave, PVD.

Little Bitte Artisanal Cocktails: No, this isn’t your typical brick-n’-mortar bar, but if you want to expand your knowledge of libations and treat yourself to something a bit different, you’ll want to check out Little Bitte Artisanal Cocktails! Willa Van Nostrand’s unique operation (whose name means “please and thank you” in German) cordially hosts virtual cocktail making classes featuring local botanical spirits, and offers cocktail subscription boxes with weekly drink recipes and a perfectly paired snack to get you through the dullest month of the year. You treated everyone for the holidays – why not treat yourself? Online ordering at and contactless pickup window for cocktail kits at 268 Broadway, PVD.

Hey, Jerky!

What do you get for the foodie who’s tried it all? The answer is easy: gourmet jerky from The Newport Jerky Company! This Aquidneck Island cult favorite turns out homemade salad dressings, salsas, jams and more, but you gotta come in for the creative and **ahem** unique selection of jerkies! Sure, you could always go for the classic Beer Beef Jerky, marinated in Rhody Narragansett Lager, but if you’re looking for something a little bit more off the beaten path, sink your teeth into quirky selections like alligator, Moroccan octopus, and even Camel jerky! Not willing to go THAT far? No worries! Their house made Elk Jerky toes the line between classic and creative, and is one of their best sellers. I’m not a jerky gal by any means, but I loved the melt-in-your-mouth tenderness and unforgettable savory flavor. There’s even vegan coconut jerky, which hits all the right sweet and spicy notes with toppings like Ginger Teriyaki and Chili Lime. Pop into their adorable flagship store in downtown Newport; the rustic trappings perfectly set the mood for purchasing carnivorous delights, and the friendly and knowledgeable salespeople will guide you through the wide selection to find the perfect gift. You’ll definitely want to take advantage of their winter mix n’ match special, where you can select three jams, salsas, or dressings for a mere $25. I highly recommend the “Toe Jam,” which sounds weird, but is actually a scrumptious blend of tangerine, orange and elderberry (Get it? T O E? …I’ll show myself out).

Newport Jerky Company, 123 Swinburne Row, Newport.

Comfort and Joy: Show your sweet side with sugar cookie gifts

An unexpected and economical gift is a holiday mix of your favorite treats! Mix the dry ingredients and package them with cute labels and holiday themed instructions. If you have the budget, throw in some vanilla from Mexico because it’s awesome stuff. Here’s a simple sugar cookie recipe you can use for gift giving. Don’t forget the bow!

Package these dry ingredients:

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 ½ cups white sugar 

Wet ingredients not included:

1 cup softened butter

1 egg  

1 teaspoon vanilla extract

Instructions to include:

Step 1 

Preheat oven to 375 degrees F. 

Step 2

In a large bowl, cream butter, beat in egg and vanilla. Gradually add the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto parchment paper on a cookie sheet.

Step 3

Bake 8 to 10 minutes in the preheated oven, or until golden. Technically you should let the cookies stay on the cookie sheet for two minutes before removing to cool on wire racks, but who does that? Let them cool and enjoy.

Well Seasoned Shopping

Gabrielle Halliday is a seasoned chef who moved from Rhode Island to the wilds of Houston, Texas, where the budding entrepreneur started Seasoned, an online marketplace for BIPOC business owners in the food industry.

Halliday said of Seasoned’s inception, “There’s really a need to support Black people and minorities, and I realized there isn’t a place on the internet where BIPOC business owners can come together and sell their stuff.” So with her typical go-getter attitude, she did.

“I wanted to provide a place where people can sell their hand-crafted items, get support nationwide and be part of a community that supports them.”

The Seasoned store offers food and drink items, kitchenware and wellness products, and it’s the perfect one-stop-shop for anyone looking for gifts for the foodie in their life.

To shop or for information on becoming a vendor, go to Follow the company on Facebook at or on Instagram @seasonedstore

Pandemic Food Babies: A mosaic of new offerings at Hope and Main

What do woodfired pizza, vegan comfort foods and Mediterranean cuisine (with a Middle Eastern flair) all have in common?

They are three of Hope and Main’s new food businesses, or “food babies” as I like to think of them, that they got their start in the middle of COVID-19. And in case you were hunkering down in a closet-sized apartment, wrapped in rolls of toilet paper, baking no-knead bread every night, I’m here to tell you that Basil & Bunny, W’s Mobile Woodfired Pizza and Mosaic Table are worth venturing out for — creative, delicious, soul-nourishing foods to vary your takeout routine. 

Basil and Bunny

Lyslie Medeiros and her husband, Mathiew, were longtime vegetarians, due to health reasons and a fear of Mad Cow disease, but six years ago they began to see the benefits of switching to a completely plant-based diet. In fall 2019, the couple “took a leap of faith” and left their 15-year industry careers to start a vegan food truck. “It was always that dream we had,” Lyslie said. “We thought, ‘Wouldn’t it be amazing if we owned our own place someday? We’d be so happy.’”

Their dream began perfectly: Rhode Island VegFest was a success and they booked events for 2020, but then COVID wiped their plans. Thankfully, Mathiew’s background in marketing and Lyslie’s eye for aesthetics allowed them to quickly pivot to putting everything online. They joined Hope and Main, parked their trailer and stayed afloat during the dark days of COVID. “We never gave up!” Lyslie said.

Hardly! Over the summer, they created a recipe for clam cakes with oyster mushrooms and kelp seasoning that was a huge hit. The “Bunny Mac” became a bestseller, as their take on a Big Mac, with two housemade bean and mushroom patties, pickles from Backyard Foods Company, lettuce, grilled onions, vegan cheddar cheese and fancy sauce on a double-decker bun. And for anyone with a sweet tooth, their “MMMBop-Tarts” are like childhood memories living in technicolor, with a rotation of flavors, such as Black Forest: a chocolate cherry pop-tart with vanilla icing and a cherry chocolate drizzle; or Ginger Pear, a pear filled pop-tart with ginger icing and strudel topping.

“Being vegan was a really great challenge for me because I still wanted to create my favorite comfort foods. Just because you’re going vegan doesn’t mean you have to give up the foods you love.”

You can find them, and all of your favorite comfort foods, at Hope and Main’s winter markets or Proclamation Brewery, with pop-up details posted on Instagram: @basilandbunny

W’s Mobile Wood Fired Pizza

“I knew going to [Johnson and Wales University] that I wanted my own business,” said Will Fritz, the owner of W’s Mobile Wood Fired Pizza. “But I figured I’d graduate and work for someone else while I figured out what I was going to do.” As a May 2020 graduate of JWU, the job market — especially in the restaurant industry — wasn’t exactly booming. So he landed a gig at Greenwich Wood Products.

The owner there, Mike Hendershot, happened to have a pizza oven sitting on a trailer. He’d purchased it 10 years ago, but it wasn’t being used. So they teamed up and, as Will said, “got legitimate.”

The folks at Hope and Main helped with licensing and insurance, and by summer they were selling pizzas at Shewatuck Farm in Exeter. “Being in a field, spaced out, felt safe for people, and I think it helped our business. The first day we sold 50 pizzas and ran out of everything,” said Will. Soon they were selling 120 pizzas in 4 to 5 hours. Their social media grew, breweries starting contacting them and they appeared at outdoor markets.  

“Our pizzas are $15, and all toppings are available all the time. It allows people to be creative while maintaining a flat price,” Will explained. They buy their dough from Pizza Gourmet in Central Falls, but they make their own sauces, slice veggies and meat by hand. They’ve also been known to use the oven to bake cookies and stuffies.

“Normally, pizzas bake at 500 degrees Fahrenheit, but a wood oven gets up to 700-900 degrees, so it cooks in about two minutes. The fire and smokiness create a different flavor in the crust.” And at $2/slice, I can personally attest to trying one of each of the pizza specials. 

They’ll be at Tilted Barn in Exeter this December, and they’re offering 10% discounts on private events for anyone who books before the new year. You can also find them at Hope and Main’s Meet Your Maker event on December 22, and on Instagram: @wswoodfiredpizza

The Mosaic Table

Imagine a mosaic: small bits of glass or ceramic, each with a different energy, a different color, coming together to form a single masterpiece, a beautiful picture. This is what Anat Sagi had in mind when she named her business: a variety of different flavors and different people, coming together to form a beautiful experience.

“Through food and small details, I want to create an environment, a bubble of respite,” Anat said. “I grew up in an Israeli home where dining together and eating together was always an ‘event.’ The atmosphere was built around cooking together and being together, and right now people need a little bit of light in their life. Through food and food experiences, you can be transported to a different place.”

An experience curator. That’s really what drives Anat. “I never realized how much I loved cooking, or how much other people appreciated it,” she said, until COVID hit. “I thought … could I do this for a living?” 

She catered a few small weddings, and that level of intimacy is her ideal. For this reason, she developed A Restaurant Experience at Home dinner kit: a three-course meal, locally made candles, placemats, plates, bottle of wine, a music playlist. “I don’t want to open a restaurant,” she says, “but I do want to create these experiences.”

And Hope and Main was really helpful throughout the process. “I want to give them a huge shout-out because they are rock stars,” Anat said. “I didn’t realize how much of a community you get, let alone their willingness to help every step of the way.” She also praises the other businesses with whom she shares a kitchen, like Secrets in the Kitchen and Newport Salt. They’ll be featured in the dinner kits, too. “There’s so much joy from uplifting each other. If one wins, we all win.”

There are a few pick-up locations for Mosaic offerings aside from Hope and Main, including Urban Greens in Providence and Campus Fine Wines, who have collaborated with Mosaic Table to offer wine pairings for your meal. Follow her on Instagram: @themosaictable and order a Restaurant Experience at Home kit:

Thanksgiving 2020: Be thankful you don’t have to cook!

This Thanksgiving will be like no other in our lifetimes. Some of us will be thrilled to avoid political arguments with disagreeing family members, crowded airports or that dreaded oyster stuffing. Some of us will actually miss seeing our family and friends, and cannot imagine the holiday without our favorite dish. Regardless, most of us will not be cooking for a large group, leaving us wondering, “Is it worth all the time, effort and money for just the four of us, especially when the kids only eat the turkey leg and the mashed potatoes?”

If you find yourself asking that question, the solution is simple: Order a meal from one of Rhode Island’s incredible yet struggling restaurants.  You’ll not only get an amazing meal cooked for you, you can feel good that you’re supporting an industry to which the pandemic has not been kind.

Here is a list of local restaurants and businesses offering Thanksgiving meals that you can still order up until Sunday, November 22 (unless otherwise specified).

For a traditional Turkey dinner, these restaurants are offering a variety of options from full meals to individual dinners: 

  • Gulf Stream Bar & Grille, Portsmouth is a great option for those who want to fire up the oven, as the Gulf has created take and bake options.  Order by Friday, 11/20.

  • The George on Washington, Providence recently opened in the former home of Local 121. This cozy spot is offering dine-in options from 12-6 on Thanksgiving.

  • The Mariner Grille, Narragansett allows you to choose between turkey dinner or prime rib. Call 284-3282 to order.

  • Finns Harbourside, East Greenwich helps those looking to add some seafood to their holiday meal. Order the “feast to go” at Finn’s, where you can add baked stuffed lobster, salmon or lobster rolls. All orders are per person, served cold with reheating instructions. Delivery is available on Thursday morning for those living within a 5-mile radius.

  • Cowesett Inn, West Warwick allows you to either pre-order a meal or order on the actual holiday. You can order the traditional feast and add on appetizers, dessert and even half-priced bottles of wine.

  • All of Fresco’s locations — East Greenwich/West Warwick/Cranston — are open on Thanksgiving for both dine-in and take-out, including cocktails and wine. No pre-ordering necessary.

  • Vanda Cucina, Warwick offers the classics as well as some Italian favorites for groups as small as 4 or as large as 12 (don’t tell Gina).  You can take and bake, or get it hot.

  • Luigi’s Restaurant and Gourmet Express, Johnston has a plethora of flexible ordering options and so many delicious meals from which to choose.  You can order through 1pm on Monday, November 23rd through their website:

  • Terrazza, Smithfield has a full meal, including dessert, for pre-order.  Email If you prefer to have someone else do the dishes, Terrazza is also open on Thanksgiving; reservations a must.

Something different, if you’re so over the traditional Thanksgiving meal:

  • Salvation Café, Newport – If you want something truly unique with loads of choices and you’re a last-minute-Larry, this is a great choice. The cut-off for orders is Tuesday, November 24 at 8pm, and the menu looks spectacular with nary a turkey to be found.

  • Hucks, East Greenwich – Hucks’ cuisine has a Southern flair and their Thanksgiving menu follows suit with items like cornbread stuffing, bourbon pecan pie and sweet tea or mulled wine to wash it all down.  Send orders to

  • Plant City, Providence – If turkey is the least important part of your Thanksgiving meal, Plant City has created a sumptuous plant-based menu with plenty of options. Orders will be accepted through noon on Monday, November 23.   

  • Celestial Café, Exeter – Itching to cook the turkey so you can have the smell in your kitchen but not up for all those side dishes? The chefs at Celestial Café are offering an a la carte menu of creative side dishes and dessert items including pumpkin and butternut bisque, brussel sprouts with bacon, blue cheese and herbs and stuffed mushrooms. Call 295-5559 or email info@celestialcaferi to order.


  • Sin, Providence offers a variety of traditional and not-so-traditional gourmet Thanksgiving sweet treats.

  • Ocean State Sweets is a newcomer to the baked goods scene. If you don’t want a whole pie (or, like me, don’t like pie), Ocean State Sweets offers a fall assortment, which has two dozen dessert items to round off your holiday meal.  Orders accepted through Monday, November 23rd.

If you own a business, or know of one we neglected to include, please contact us at and we will add you to the list.