Monday, May 21, 2012

AVENUE N MAKES IT A GOOD YEAR FOR RUMFORD


Avenue N (full name: Avenue N American Kitchen) had a great first year. In the Rumford section of East Providence (20 Newman Avenue, Rumford  401- 270-2836), Avenue N is owned and operated by Nick and Tracy Rabar. It's a small (except in warm weather when there is outdoor space) high-ceilinged bistro in the renovated Rumford Chemical Works (made famous by Rumford Baking Powder) next door to Seven Stars Bakery. Nick Rabar is a CIA (New York) alum with significant local experience including ten years as "corporate" chef for Chow Fun, the local restaurant group which includes 10 Steak & Sushi, XOXO, etc. But what gets cooked here is much better than standard fare at a Chow Fun restaurant.

Avenue N  hit the ground running. It's been busy, not languishing, maybe because the neighborhood was needy, and apparently very hungry. A bar crowd is in place. On my last visit a famous local restaurant-owning duo sat at the bar, eating and talking with their many friends.

The menu is simple - there are about eight appetizers, eight soups and salads, eight entrees and three pizzas. This is not a hip modern menu à la Nicks on Broadway (www.nicksonbroadway.com); it's more in the comfort mode of Al Forno (www.alforno.com) only better priced. Avenue N takes advantage of local waters for its crispy calamari (Point Judith) and its delicious fried oysters (Plum Point). And the Fall River mussel bowl skips Belgium (and Thailand) influences in favor of truly local broth made with chourico and kale. Maybe the most popular appetizer is the combo of two hand-battered corn dogs and a not-so-mini pot of mac & cheese (only sane option is sharing). The corn dogs are reminiscent of the Minnesota State Fair (don't be a snob - this is a huge compliment). The Macomber turnip bisque is a winner as is the chicken dumpling and Rumford biscuit soup. Entrees include three beef options (sirloin steak; short ribs; burger), one chicken, one pork, salmon, scallops and porcini ravioli. Biggest praise went to the burger (adorned with cheddar, grilled onions and bacon) and the chicken. I will order the salmon again because it was cooked competently (not dried to oblivion) but, honestly, I order it more to atone for fried oysters or those corn dogs than because I love it. Next time I share a pizza and save room for dessert. The burger is worth a trip.

And a tricky trip it is due to the out-of-commission Broadway bridge. Be intrepid, you'll find it.

Best news: Avenue N is open seven days a week. Monday-Thursday, 4:00 - 10:00 p.m.; Friday-Saturday, 4:00 - 11:00 p.m.; Sunday, brunch from 10:00 a.m. to 2:00 p.m. followed by dinner until 9:00 p.m.

Friendly, no snarky staff; credit Tracy Rabar for this.

Chef, by way of Puerto Rico, Johnson & Wales, and previous work with Nick Rabar, is Esteban Martinez.

The negative? Not enough space and nowhere to wait without hovering by occupied tables.


www.avenuenamericankitchen.com
  

NEWPORT CHOWDER COOK-OFF: JUNE 2

nate's fish chowder
Saturday June 2: Schweppes sponsors the Great Chowder Cook-Off, a popular Newport event for the last 30-plus years. Location is the Newport Yachting Center (4 Commercial Wharf). Chowders are judged in categories - Clam, Seafood and Creative. Chefs local and distant compete each year for cash prizes and the distinction of being called "Best". You taste all you can.

Buy tickets ahead at $20 each, $25 at the gate. www.newportwaterfrontevents.com






ON TUESDAY EAT OYSTERS: NEW RIVERS

New Rivers (7 Steeple Street, Providence  401-751-9669)

Tuesday is:
dollar oyster night

Eat lots. Compare a briny slip-down-the-throat East Bay oyster to its Narragansett cousin.

Go early for the best selection.

www.newriversrestaurant.com

Saturday, May 12, 2012

CHEESE CLASS AT EASTSIDE MARKET: MAY 17

f.rodrigo

Eastside Marketplace (165 Pitman St, Providence  401-831-7771) is running a cheese class.

Thursday, May 17       6:00 to 7:30 p.m.
Cost: $10

Wednesday, May 9, 2012

CLASS #4: TINI FOODBAR TEACHES COCKTAIL SKILLS

TiNi Foodbar (200 Washington Street, Providence  401-383-2400) mixes round four this weekend, Saturday, May 12 from 1:00 to 3:00 p.m. Learn how to stock a proper home bar and fix the classics. $50 gets you the cocktails (4), snacks and written instructions. Call Darius at TiNi to reserve or Lexi at Al Forno (401-273-9767).

www.thetini.com

Thursday, May 3, 2012

CHEZ PASCAL: SECRET SUNDAY SUPPER, MAY 6

Chez Pascal (960 Hope Street, Providence  401-421-4422) says put yourself in their hands this Sunday, May 6 between 4:00 and 6:00 p.m. Chef/owner Matt Gennuso is cooking Italian.  $65 for four courses, wine, etc. additional.

www.chez-pascal.com 

OYSTER SCHUCKING COMPETITION: SUNDAY, MAY 6


A Shuck-Off (3d annual) featuring New England chefs is being held Sunday, May 6 in Putnam (Putnam, you ask - yes, an unlikely location), Connecticut. It begins at 12:00 noon at Rotary Park, downtown.

Admission is $5.00 and then you can purchase tickets to buy shellfish, oysters, fritters, beer, etc.

It seems last year many more people showed up than expected so the venue has moved from a restaurant (85 Main) to the park. The site link below will give you the story.

http://www.norwichbulletin.com/news/x540200581/Shuck-off-will-take-over-Putnams-downtown#axzz1tqRy9dPr