Roasted cod and Hurricane calamari at George’ s of Galilee. |
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let them park your car for you( remember some small bills for a tip). Head to the back of the restaurant to watch pastas and breads being made by Italian-born artisan Gabi Napoli, using her family’ s time-honored recipes. 151 Old Tower Hill Rd., South Kingstown, 238-8759, matunuckatelier. com
Sea Craft
The Backstory: Located in The Shore House hotel, Sea Craft opened in 2021. The setting is casual yet sophisticated and an ocean view is almost always
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guaranteed as the restaurant faces the water. What to Order: Settle in with a platter of local oysters served with cucumber mint mignonette and cocktail sauce. On a day that calls for warmth, order the New England clam chowder. Made with local clams, smoky bacon and shallots, this starter is comfort in a bowl or cup. The cod tacos are the perfect balance of sweet and salty: Crispy cod is drizzled with zesty lime crema and chipotle aioli, and topped with sweet pineapple pico de gallo and crumbled cotija. |
Fun Perks: Don’ t skip the raw bar, specifically the Shorehouse Tower, built for sharing with a group at $ 90. It comes with twelve oysters, eight littlenecks and six jumbo shrimp, served with sauces on the side. 113 Ocean Rd., Narragansett, 515- 7222, seacraftri. com
George’ s of Galilee
The Backstory: Norman Durfee and his wife, Edna, purchased“ George’ s Lunch” in 1948, converting the popular fisherman’ s hangout into a clam shack. They began serving
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some of their family recipes, including a clear broth quahog chowder born from a collaboration between Norman’ s ancestor, Thomas Durfee, and King Philip’ s brother, Wamsutta of the Wampanoags, back in the 1600s. Today, George’ s has expanded to two floors with six dining rooms, a beachfront al fresco area and a takeout window. What to Order: Kick off your visit with doughy clam cakes and one of the chowdahs. From there, flip straight to the George’ s specialties section for the sustainable and whole |