Plant-based chef Peter Carvelli – who has a day job as an attorney – launched his cooking career hosting a series of plant-based pop-ups pre-pandemic at Vinya’s Test Kitchen, Twelve Plants, in Providence, and later hosting Friday night dinners at Root in Newport. His offerings proved popular, selling out each month, so the Bristol resident monitored the real estate listings for his first brick and mortar. Cavelli ended up finding a spot on State Street the Rhode Island way. “The person who cuts my wife's hair cuts the hair of somebody who knew about this space,” he explains.
Named Foglia, Cavelli’s focus is on Mediterranean dishes. The menu at the upscale farm-to-table restaurant changes weekly, depending on the produce available from nearby growers. With a full bar, Cavelli sources beer, wine, and spirits that use no animal products. He also plans to offer a five- to seven-course tasting menu, similar to his popular Providence pop-up menu. Bristol, FogliaBristol.com
The summer mashup of Diego's and Wharf Southern Kitchen was a placeholder until owner Scott Kirmil could begin construction on his new concept: Wharf Pub Fish House. The kitchen and second floor are going through a major overhaul, adding a second-floor bar, bathroom, and a three-season deck for more outdoor seating. While the Sailor Jerry (think, old school clipper ship tattoos) meets Polynesian fish house theme remains intact, “we’re going to make it a little crazier,” says Kirmil.
The Rivalry concept blended the menus from both eateries, while serving as a testing ground for new recipes for the Wharf Pub. “We’re doing funky takes on traditional New England seafood, and testing the waters with the raw seafood and higher-end plating,” he says. Well-received items like ceviche and scallop crudo will likely stay on the new menu. Rivalry continues its friendly competition through the fall before shutting down for renovations. Newport, RestaurantRivalry.com
The Flat Waves Food Shack in Middletown has moved down the street and shortened its name to Food Shack. Owner Will Burgess, who started the eatery right out of college 12 years ago, says the old place was “bursting at the seams.” Now nestled in the newly rebuilt Grange building on East Main Road, which underwent a gut renovation by J2 Construct, Burgess and his team not only have more elbow room but an expanded menu and a liquor license to boot.
Local food is the focus at Food Shack, but Burgess’ far-flung surfing trips inspire its menu, with items like Ramen Loco Moco and Kalua Pig Sandwich, as well as a variety of fusion tacos. The vibe is more laid back than usual farm-to-table restaurants. “So much of the island is built around tourism,” he says. “I grew up in Portsmouth. I wanted to make this for the locals.” Middletown, 401FoodShack.com
No comments on this item Please log in to comment by clicking here