Ready to see the Ocean State out-Ocean State itself? Head down to India Point Park for the Rhode Island Seafood Festival today (9/7) and tomorrow (9/8) from 11 a.m.–7 p.m. (First-years and/or directionally challenged Brunonians: click here for map.) The idea may sound fishy to you, and that’s literally why you should go: hang on to the last smells, tastes, and sounds of summer while the weather is nice and you have very little homework to do.
You don’t have to pay anything to get in, and there are tons of great food vendors—Clam Jammers, Plouf Plouf, and Blount Calm Shack, to name a few—who will be serving up yummy (read: fishy) dishes. If you’re over 21, you can let loose by the water and enjoy a brewski or a glass of wine from the local breweries and wineries that will be serving at the festival. Any local seafood festival without live music by local bands who play on “The Pier Stage” would simply be nautical nonsense; let these jams become the soundtrack to your meandering, eating, drinking, and merriment.
Enjoy the final few days of summer in true Rhode Island fashion. Be sure to get a group of friends and make the trek south to the Rhode Island Seafood Festival today and/or tomorrow. You’ll be glad you did.
Piquant fragrances arise, from a humble stove, and waft up, up, high into the atmosphere. They billow and float away into the mystic, then — suddenly, serenely, tantalizingly, down to terra firma. Olfactory nerves the world over are titillated by the scent — what could it be but a gift from the heavens, a divine lagniappe? Entire continents are gently fire-bombed with this transcendent aroma, a sublime secret mix of spices and seasonings that leaves God himself in awe. No medley of His earthly essences has ever provoked such visceral burning; like a deep, carnal, sexual passion amplified to the hundredth power.
Populations migrate en masse, as one, to the source of the historic delight. Otherwise honorable men, transfixed by the hypnotic allure of the awaiting treasure, founder and tumble over one another with no regard for norms of decency. These mere social constructs are of no interest to the determined travelers, who march toward their food Mecca like moths to a porch light. Continue Reading
It all started on November 12th. Apparently, Radish parked above the sacred Waterman line that divides
the kingdom Thayer Street from restaurant to food truck domain. That’s a big no-no in the food truck world, but newbie Radish hadn’t caught on. King of Sliders Rocket, however, was sure to let them know in a very public way…
Was this FYI really as friendly as Rocket intended it to be? Did Radish knowingly park
across enemy lines above Waterman to piss off other food trucks? But wait, there’s more. Continue Reading
What with Mama Kim’s, Mijos, Plouf Plouf, and various other trucks clogging the sidewalk outside of Metcalf, it may be hard to believe the food truck bubble hasn’t burst on Thayer Street yet. Nevertheless, yet another one has opened for business. Starting this past Tuesday night, the Narragansett restaurant Clam Jammers has been operating a food truck on the corner of Thayer and Waterman. If not for grey-eyed/clouded Athena, they would’ve been around more this week, but the truck’s operators promise we’ll be seeing more of them in the future.
One might be skeptical of the preposterously out-of-season menu of half and whole clam rolls, lobster rolls, “stuffies” – these are stuffed quahogs, right? – fish & chips, and more, but Clam Jammers delivers. Its clam roll ($10, $5 for half) offers a healthy (?) portion of freshly-fried clams with tartar sauce and lettuce on a gently-toasted, not-so-gently-buttered roll. Great with a little bit of vinegar.
Most people don’t usually associate high-quality cuisine with food trucks, but it seems that Plouf Plouf, the newest addition to Brown’s food truck menagerie, hasn’t gotten the message. Distinguishable by its bright red colors and Gallic rooster, Plouf Plouf strives to serve French cuisine at premium prices to hungry students.
The truck holds a good understanding of the on-the-go mentality of the average food truck eater, while still maintaining consistent quality. At peak hours, the wait should be no more than ten minutes, and I found during a recent visit that my food took roughly three minutes to cook. The menu features an assortment of French classics, including escargot and a variety of daily specials.
The food was solid, including the duck burger, which retained a good amount of flavor considering that it was re-prepared in five minutes. However, the truck’s frites (fries) were the stand’s pièce de résistance. The truffle frites, one of the truck’s two frite options, were so good that I was scrounging around in the to-go bin in attempt to gorge myself on any leftovers. This desire for more leads into one of Plouf Plouf’s failings: portion size. Plouf Plouf’s food was tasty, but just not quite filling enough for a whole meal. Continue Reading