As summer slips into fall, we asked our food writers to reminisce on their best food memories and favorite flavors from the season. This is what they told us:
The most blissful moment for me might have been returning to what felt like normalcy: dining at an outdoor table in downtown PVD at Malted Barley with my flight of amazing ciders and eating their meatball sandwich on an asiago-parmesan pretzel.
If we’re talking about new discoveries this summer, I’d have to say my top surprises were the Mediterranean Nachos (chickpeas with summer vegetables, hummus and labneh, and housemade pita chips) from The River Social; Piña Colada ice cream from Courtland Club; and Strawberry Milk from KowKow‘s food truck. — Jenny Currier
I’ve noticed that since re-opening, Rhode Island restaurants have really stepped up their game, as the food has been fresh and delicious, the drinks strong and creative, and the service stellar. One dish stands out, however: the lobster roll at Huck’s Filling Station in East Greenwich. I have tried many lobster rolls in my day and prefer the warm buttered variety to the salad oozing in mayonnaise, so naturally I was a bit skeptical when I saw on the menu that this was the latter type. It was nothing of the sort, as mayonnaise was minimal, allowing the flavor of the lobster and herbs to shine. It came served on a brioche roll with a fried green tomato and a tangy remoulade on the side. Paired with perfectly cooked fries and a spicy mezcal cocktail — can’t wait to go back. Next time I’ll add bacon. — Kim Kinzie
For me, it would absolutely have to be the Good Old Buoy Cookie from Knotty’s Cookies in Newport. This gooey yet crisp delight is packed to the gills with flavorful chocolate chips, and the sprinkle of local sea salt on top takes it from #basic to beyond amazing. The menu rotates from week to week, but the stalwart classic is always available. Even though owner Shelby Carroll is only popping up on Fridays and Saturdays from 6 – 10pm in Newport, she has big dreams for future expansion — who knows? These could be the start of a Cookie Revolution! — Morgan Capodilupo