timeless English snack on our menus.
STADIUM FISH AND CHIPS
Stadium Fish and Chips serves its namesake dish the way it was meant
to be served: crispy outside, flaky inside and wrapped in newspaper.
And if somehow the tasty fish, chowder and clam strip rolls weren’t
reason enough for you to stop by, consider the spot’s sentimentality.
Where else can you wash down a plate of fried goodness with a cold
sarsaparilla or birch soda? Cranston
CALAMARI
Fun fact: It’s our state appetizer and a state specialty!
C
CHIPS
Fresh and casual, there’s a reason why we’ve kept this
Positioned in
the backwoods of
North Kingstown,
Back40 serves up a
generous helping of
beer-batterd local
haddock with coleslaw,
tartar sauce and
hand-cut fries.
AMARAL’S FISH AND CHIPS
Amaral’s straddles the line between two Rhode Island traditions: the
clam shack and the diner. Call it what you want, the delicious fish and
chips at this little family-owned eatery make it well worth a visit. Add
in a bowl of chowder (red, white or clear) and you’re golden. Warren
GEORGE’S OF GALILEE
George’s five dining rooms are almost always hoppin’ and with good
reason. No matter where you sit, the views of Galilee’s port and Salty
Brine State Beach are pretty great. And the food? Plain yum. But we
know what you’re here for: The fish portion of George’s fish and chips
platter are English beer-battered and you can choose between native
flounder or haddock. Narragansett
YE OLDE ENGLISH FISH AND CHIPS
In 1922, Harry P. and Ethel Sowden, natives of Yorkshire, England,
opened Ye Olde English Fish and Chips restaurant in downtown Woon-
socket. The restaurant’s English-style batter recipe has remained
unchanged over the ninety-plus years since, as has the English-style
chips, which are made on-premises. Order a traditional fish and chips
plate or one of the specialty seafood plates like the fisherman platter,
which includes fresh batter-dipped fish accompanied by scallops,
shrimp and chips, along with tartar and cocktail sauces. Woonsocket
14 YOUR ULTIMATE SUMMER GUIDE 2020
MARCHETTI’S
Style: Fried and tossed in a garlic butter and white wine sauce
served over linguini (a.k.a. calamari Siciliano). Cranston
TWIN OAKS
Style: Served hot and ala Mama. Cranston
PLUM PT. BISTRO
Style: Straight outta Pt. Judith Pond with a side of cherry-
pepper sauce and pickled red onion. North Kingstown
LOS ANDES
Style: Fried and tossed with queso blanco, choclo, mint, cherry
tomatoes, banana and peppers, topped in an aged balsamic
reduction. Providence
TONG D
Style: Coated with coconut flakes and homemade honey
mustard. Barrington