5 RI Comfort Food Classics You Need To Try
Thursday, January 23, 2014
With the cold and snow here to stay, we decided that we needed some good old-fashioned--or new-fashioned--comfort food to fill our bellies and warm our souls. We set out to find 5 comfort food classics for you to try...
Root Beer Braised Short Ribs, Canfield House, Newport
Just when you thought you've hear of every preparation of short ribs known to man, we come up with another one for you to try. Make your way to Newport and check out what the Canfield House chefs have whipped up: a short rib braise that uses the flavor of root beer. The idea behind the root beer is twofold. First, it helps to tenderize the meat during cooking; second, the "root" flavor you get during cooking pairs well with the root vegetables that accompany the dish. This dish has made us cross the bridge just to taste it again!
5 Memorial Blvd.
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Boeuf a la Bourguignon, Pot au Feu, Providence
There are few French classics that stir the soul quite like boeuf Bourguignon. When we think of Julia Child we invariably think of this dish and where better to get it than a place where Julia herself enjoyed the dish? People tend to think of French food as overly-sophisticated, but this is real stick-to-your-ribs good. This version of the classic features large chunks of meat that have been marinated and slow-roasted in red wine until tender. It is perfect with the potato gratin that comes with it and a glass of red wine.
44 Custom House St.
273-8953
www.potaufeu.businesscatalyst.com
Coq au Vin, Parkside Rotisserie, Providence
There is something about a perfect piece of rotisserie chicken. It's crisp yet juicy. If you need an example of good rotisserie in Rhode Island, you need travel no farther than Parkside Rotisserie, in Providence. Owner Steve Davenport has been perfecting his version of rotisserie for decades now and we think he's got it down pat. The Coq au Vin is a classic dish where a chicken is stewed with red wine and pearl onions. Here, Davenport takes his tender chicken and sauces it with a delicious rendition of the classic sauce.
76 South Main St.
331-0003,
French Toast, Nick's on Broadway, Providence
Comfort doesn't always have to happen at dinner. Sometimes the warm embrace of a perfect breakfast starts the day off just right. When those kinds of days hit us we say thank god for Nick's on Broadway. Chef Derek Wagner is always on point with his food and the near-perfect vanilla-battered, house-baked brioche French toast with Vermont maple syrup was our choice. They start with bread made in-house and then build it up with delicious ingredients and flawless technique. The Vermont maple syrup finishes this dish wonderfully.
500 Broadway
421-0286
XO Meatloaf, XO Café, Providence
This classic has been around for longer than we need mention. It is now in the super-capable hands of Chef Marty Lyons. Chef Lyons was recently named Chef of the Year by the Rhode Island Hospitality Association and he's one of our favorites. He has taken this dish to new heights by perfecting the flavors of the dish and bringing a little of his own style to it. It is always tender and the demi-glace sauce on top works well with the Berkshire blue cheese. As always at XO...order dessert first!
125 North Main St.
273-9090
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