SMALL STATE
SMALL STATE
BIG MENU
THE IT CROWD
These eateries look as good as their cuisine tastes.
Giusto Chic Italian fare coupled with water views in the City by the Sea. Try the tasting menu— an exhilarating experience filled with a variety of bold flavors. The nightcap can be in the form of either dessert or a decadent cocktail. Newport, giustonewport. com
Marcelino’ s The sultry interior at Marcelino’ s is punctuated by dim lighting, bohemian design elements and crushed velvet barstools. Order apps with a modern Mediterranean twist, like lamb shawarma drizzled with tahini sauce or the Armenian flatbread topped with baby arugula and roasted walnuts. Providence, marcelinosboutiquebar. com
The Patio on Broadway This brunch or night out spot offers a rainbow of colorful cocktails and a menu that spans multiple cultures. Share a few starters with the table, like the crispy duck meatballs, truffle fries, calamari and bruschetta. Providence, thepatiori. com
Gift Horse Indulge in comfort cuisine in the form of local seafood. Select from the three Platters’ n Towers options, which include oysters, crab claws, mussels and more. Providence, gifthorsepvd. com
Claudine Claudine serves a signature eight-course chef’ s tasting menu that evolves each night, with an optional wine pairing. Providence, claudinepvd. com
Audette Classic French cuisine is on the table at this polished restaurant on bustling Thames Street. After indulging in one or two of the hor d’ oeurves options, select the seared duck or tuna au poivre as your meal for the night. Newport, audettenewport. com
George’ s of Galilee For more than seventy years, George’ s has been an Ocean State landmark for seafood in the historic fishing port of Galilee. Grab some clam cakes from the takeout window, or watch the ferries come and go from a dining room table with scenic views of the Block Island Sound. Narragansett, georgesofgalilee. com
Blount Clam Shack Sit seaside, watch the boats drift by and enjoy a lobster roll or slurp on a cup of chowder at this seasonal waterfront clam shack in this historic town. Warren, blountretail. com
OCEAN STATE DELICACIES
Rhode Island has an abundance of seafood spots, but these six especially can’ t be missed.
Chowder Hour
Clam chowder isn’ t always white in these parts.
New England COLOR: White BROTH: Milk- or cream-based. INGREDIENTS: Clams, potatoes, onions and, depending on whom you ask, salt pork. ORIGIN: The New England chowder we know and love today didn’ t gain major traction until its addition to many Boston( and later Maine) menus in the early 1800s.
Iggy’ s Pick a half-dozen doughy clam cakes and your choice of New England( white), Manhattan( red) or Rhode Island( clear) chowder styles from either of Iggy’ s seaside walk-up windows. Warwick and Narragansett, iggysri. com
Monahan’ s Narragansett’ s walk-up window on the sea wall is the quintessential Rhode Island seafood shack where you can munch on clam cakes, chowder, lobster rolls and stuffies. Leave room for a sweet treat – cool down with flavors like coconut almond bar and cotton candy. Narragansett and Charlestown, monahansri. com
RI-Style COLOR: Clear BROTH: Clam juice-based. INGREDIENTS: Quahogs, bacon or pork, onions, potatoes and butter. ORIGIN: Why, Little Rhody, of course. More specifically, clear chowder’ s( said to be one of the earliest forms of chowder) roots can be traced back to the state’ s southern coast.
River Bar Get a hot lobster roll with miso brown butter, shallots, lemon mayo and herbs to enjoy alongside river views, or go for large plates like the stuffed haddock or baked Stonington scallops. Westerly, riverbarwesterly. com
Providence Oyster Bar The famed spot is best known for its signature raw bar and sophisticated yet flavorful offerings of the freshest seafood in the city. From lobster gnocchi to hand-rolled sushi, its menu surely runs the gamut. Providence and East Greenwich, providenceoysterbar. com
Manhattan COLOR: Red BROTH: Tomato paste-based with chunks of tomatoes for good measure. INGREDIENTS: Clams and tomatoes plus an array of veggies like potatoes, onions, peppers, celery, carrots and / or garlic for added flavor. ORIGIN: Also Rhode Island, believe it or not. Many sources attribute its creation to Rhode Island’ s Portuguese fishing communities who were known both for their traditional tomatobased stews and their frequent travels to New York City’ s Fulton Fish Market during the mid-1800s.
16 RHODE ISLAND MONTHLY’ S NEWCOMERS’ GUIDE l 2026