Rhode Island statutes declare that jonnycakes must be made with white cornmeal, but J.P. Spoonem's defies culinary law by using yellow cornmeal in their johnny cakes (note the alternate spelling), maple-flavored and mouth-wateringly tasty.
One of the biggest restaurants in the world, Wright's Farm serves the now-classic Blackstone Valley chicken dinner with all the fixin's. It's an all-you-can-eat affair; the chicken and fried potatoes are unsurpassed.
Wein-O-Rama is a full-menu, breakfast-and-lunch diner specializing in hot weiners, the unique Rhode Island way with franks. Small tube steaks are bedded in soft buns and topped with meat sauce, mustard, chopped raw onions, and a sprinkle of celery salt.
Seventy-some years ago, Italian immigrants used to gather to play Bocce at the home of the Pavoni family. Mama Pavoni made roasted chicken and pasta and when her stepdaughter decided to open a restaurant in the basement of the family home, called the Bocce Club. Specialty of the house: dinner of roast chicken, bathed in butter and olive oil and seasoned with rosemary, accompanied by an antipasto, roasted potatoes as well as French fries and tomato-sauced pasta.
After taking formal courses on ice cream manufacture, Deb and Bob Saunders opened the Daily Scoop in Bristol, across the street from Independence Park. Their pints of premium ice cream are available in area stores and in southern Connecticut and Massachusetts, but follow the patriotically red, white, and blue lane lines painted on the streets to the small shop with the picture-perfect view of Narragansett Bay.
An unassuming little shop tucked away on Route 114 next to Diamond Hill State Park, the Ice Cream Machine produces predictable favorites (Butter Crunch, Cookie Dough, Caramel Fudge) and wild flavors (Purple Cow, Birthday Cake, Green Tea) with a dynamite texture since 1977. The shop is also locally famous for their wholesale ice cream cakes, pies, brownies, and cookies.
Upon entering Brickley’s, we were immediately assaulted by the sweet aroma of freshly-baked waffle cones. You can always find rosy-faced scoopers who will happily dish up anything from a single scoop cone to a massive hot fudge sundae. This local institution is a favorite stop for folks heading to or from the South County shoreline.
While the fried clams are good, we were far more impressed by the fried flounder, a broad filet of sweet, moist meat encased in an elegant crust. The flounder is available by the piece or as half of a fish and chips plate. While the French fries on that plate are fine, we highly recommend substituting boiled red potatoes, which are cream-textured with an earthy spud flavor.