haven’ t faltered since the new Portuguese-inspired concept— thankfully run by the same team— replaced it. What to Order: Start with small plates to share like the nonnegotiable salt cod fritters, pork and littlenecks with braised and fried pork belly, seared squid with charred scallion, roasted red pepper and piri piri vinaigrette, or the seasonal razor clams if they’ ve got them. The pasta dish to get is capellini with anchovies, scallions, chili crisp and Asiago, and you can’ t leave the Portuguese-inspired restaurant without tasting the shrimp Mozambique. Fun Perks: The restaurant is also known for its cocktails, including the fred. martini |
with Chopin vodka, Dolin dry vermouth, house brine, warm olives and Parmesan, a perfect foil to shellfish dishes, and the Italicus spritz with Italicus, soave, Luxardo Bitter Bianco, prosecco and rosemary salt. 205 Broadway, Providence, fredpvd. com
Midtown Oyster Bar
The Backstory: A casual seafood spot with two stories for dining, two bar areas including the cozier second floor Burgee Bar, plus three outdoor decks, including a roof deck. Midtown is more than just oysters, though the bivalves from farms across the region are the definite draw.
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What to Order: Try oysters naked with a squeeze of lemon or bright mignonette, or order a shared platter like the Newporter, the Midtown or Leviathan, all stocked with pristine bivalves, littlenecks, shrimp cocktail, a chilled lobster and shrimp ceviche. Other options include oysters Rockefeller, tuna tartare tacos and the fisherman’ s stew with littlenecks, mussels, shrimp, lobster and fish in a saffron tomato broth served with crostini. Fun Perks: Try Midtown’ s oyster shooters, complete with Industrious Spirit Company’ s Ostreida oyster-infused vodka, mixed with housemade cocktail sauce and lemon with a fresh oyster on top. 345 Thames St., |
Newport, 619-4100, midtown oyster. com
Audette
The Backstory: Located under the Bouchard Inn in the space that formerly occupied Chanterelle and the inn’ s namesake restaurant, Audette is like a Parisian cafe where there’ s no need to keep track of the time or hold back on butter. The restaurant is run by the same team that owns Thames Street Kitchen and Mission, but this is its fanciest boite in their box. What to Order: James Beard Semifinalist for Best Chef: Northeast, Jasmine Watson, crafts a Caesar salad to remember with a crisp Parmesan topping and anchovy, and guests
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