Mike’s Kitchen

Italian | Other | Portuguese | Seafood
Memorable
One of the best
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If you happen to drive by Mike’s Kitchen, you might not notice it’s a restaurant. Located in a VFW hall with only one little sign outside other than the Post Number, Mike’s doesn’t need to advertise. To those who seek out great Italian food at low prices, it is a appetite-stirring magnet. At mealtimes, its tables are always crowded. (Be sure to call ahead; when the Vets meet or when private functions are held, it is closed to the public.)

The menu, posted on the wall, is extremely appetizing: a catalog of dishes that are mostly Italian, a little Portuguese, and very Rhode Island. Continue reading

If you happen to drive by Mike’s Kitchen, you might not notice it’s a restaurant. Located in a VFW hall with only one little sign outside other than the Post Number, Mike’s doesn’t need to advertise. To those who seek out great Italian food at low prices, it is a appetite-stirring magnet. At mealtimes, its tables are always crowded. (Be sure to call ahead; when the Vets meet or when private functions are held, it is closed to the public.)

The menu, posted on the wall, is extremely appetizing: a catalog of dishes that are mostly Italian, a little Portuguese, and very Rhode Island. You can begin a meal with a stuffie (a stuffed quohog clam) or the unique Ocean State appetizer known as snail salad, then move on to perfectly broiled swordfish or scallops; or it is possible to indulge in such delectable old-world favorites as sautéed broccoli rabe (or a rabe and provolone sandwich), gnocchi Sorrentino, sole Florentine, and chicken with cannellini beans. On the side of anything, you want polenta – a cream-soft block of steamy cooked cornmeal available with fennel-spiked sausage, meatballs, or a blanket of thick marinara sauce.

Many of the Italian dishes are familiar: veal cutlets in a variety of sauces, Parmesans galore, scampis, and even spaghetti and meatballs and linguine with nothing but oil and garlic. Seafood pastas are especially wonderful, offered with a choice of red or white sauce; the top of the line is seafood Diablo – lobster, scallops, and shrimp spread out across a bed of noodles.

To drink with your meal, wine and cocktails are available from a bar at one side of the dining room. You will pay for these separately, as the bar is run by the veterans who own the building.

Dishes to try
Mike’s Kitchen, stuffed artichoke
stuffed artichoke
Must-Try
Listed only as an appetizer, Mike's whole stuffed artichoke is a mighty dish, and a lip-smacking joy to eat.
Mike’s Kitchen, chicken a la Mike
chicken a la Mike
Must-Try
Chicken a la Mike is chef Mike's version of chicken cordon bleu. It is stuffed with Italian ham, cheese, and a moist vein of herbs.
Mike’s Kitchen, snail salad
snail salad
Must-Try
An hors d'oeuvre found almost nowhere else, but so loved by the Ocean State that it appears on menus from Watch Hill to Little Compton: snail salad.
Mike’s Kitchen, Stuffie
Stuffie
Must-Try
A fine example of Rhode Island's beloved stuffed quohog claim, aka stuffie. This one is very spicy and dotted with large bits of briny clam.
Mike’s Kitchen, Pork Loin over Rice
Pork Loin over Rice
Must-Try
Tender, moist, and sweet, set upon a bed of spicy rice, Mike's pork loin is a frequent special.
Mike’s Kitchen, Chicken Parmesan
Chicken Parmesan
Must-Try
Mike's chicken parmesan is really big. It is fried to luscious crustiness and blanketed with cheese and sauce. Barely visible below it is a meal's worth of pasta.
polenta
Directions and Hours
closed now
SundayCLOSED
Monday5pm - 8pm
Tuesday11:30am - 2pm
Wednesday5pm - 8:30pm
Thursday5pm - 8:30pm
Friday11:30am - 8:30pm
Saturday11:30am - 2:30pm
Driving Tours
This restaurant is featured in the following eating tours.
4 stops | 57 min total driving
Information and Policies
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
No
Alcohol Served
Yes
Outdoor Seating
No
Reservations Accepted
No
Delivery Available
No
Takeout Counter
No