Whether arriving by boat or other means of travel, The Wharf is easy to spot along the Warren River by its nautical blue exterior, rooftop deck, and its own private dock. Taking advantage of the restaurant’s unique dock-and-dine amenities, we arrived by boat on a sunny day – a 35-minute voyage from Providence. Pro-tip: mariners flock to The Wharf during summer months, so give the restaurant a call first to ensure there’s room at the dock if you’re traveling by water.
Waterfront views are visible from every section of the restaurant, so even landlubbers can feel like they’re on a boat without ever leaving the dock. I recommend visiting the rooftop deck while waiting for a table below – on most days, there’s live music playing and always tropical cocktails to choose from. Downstairs, the interior is lined with windows, so every seat has a picturesque bay vista.
Creative cocktails cater to every taste. A fun go-to for rooftop sipping is Mermaid Vibes with Empress gin, lavender syrup, and lemonade, plus a little sparkle from golden edible glitter stars and a stunning purple-to-pink gradient. For a bit of a kick, go for the Spicy Watermelon Margarita, featuring jalapeño-infused tequila and watermelon puree.
Once we settled into our seats, we perused the menu. The Wharf is an obvious choice for seafood lovers – with a full raw bar, steamed lobster, and the fresh catch of the day – but the menu has a satisfying selection of flatbreads and salads, too.
We opted to embrace the nautical vibe and split the Coconut Shrimp first. This dish has a perfect balance of crunchy sweetness from the panko coconut exterior and a little zest from the Asian chili sauce drizzle. It comes with a refreshing orange pineapple marmalade dipping sauce. Next came the Asian Thai Salad – another sweet and savory offering. This is the perfect choice for those who love a classic chopped salad but crave some extra flavor and texture. With toppings like mandarin orange slices, crisp snow peas, and almonds over rice noodles coated in a lime cilantro dressing and Thai peanut sauce, what’s not to like?
For the main course, we decided to continue our theme and ordered, by our server’s recommendation, the Asian Glazed Chilean Sea Bass, served pan-seared over a jasmine rice stir fry, with baby bok choy. The sea bass had a smooth buttery mouthfeel with a light flavor complemented nicely by the veggies.
Though we had a return boat journey ahead of us and were already plenty full, we ordered one last pick-me-up – the creme brulee – before setting sail. The Wharf is a must-stop on any boater’s day trip, or for a summer seafood fix surrounded by cozy nautical vibes and views.
The Wharf • 215 Water Street, Warren • 401-289-2524
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