Food Truck Profile: Presto Strange-O coffee

Presto Strange-O coffee truck

Rhode Island’s gotta have it: Whether it’s at home, at work or any one of the hundreds of shops around the state, coffee is one of the state’s top obsessions. If you’re one of those people who say “Don’t talk to me in the morning until I have my coffee,” then do we have the food truck for you. Unique even among its cuisine mobiles, Presto Strange-O brews a mean cup of joe that ranks with the best of them, not for the Dunkin Donuts faint of heart.

Presto Strange-O is the love child of Jessica and Jason Case, the owners and operators. They’re two native Rhode Islanders with a big love for a cup of mud. Jason had more than ten years experience in the coffee industry and was looking to open his own shop. He and Jessica met while both were working in the film and television industry, and they both decided to partner up and go for it.

“Another great thing about a truck,” they wrote over email. “Is the ability to go where people are, instead of having to wait for them to come to you.”

Presto Strange-O coffee truck You’ve probably seen the steel-and-black-colored truck zipping around with a proud Rhode Island anchor logo emblazoned on the door. Presto maintains a pretty full schedule May to September, where they can found at weekly events such as the Providence Flea (every Sunday 10am-4pm, 345 South Water St) and Food Truck Sunday at Hot Club (575 South Water St). This year they’re expanding beyond PVD to food truck events in Warwick. Though their main season is during the summer, the rest of the year Jessica and Jason try to hit as many events in Li’l Rhody as possible.

Presto Strange-O takes great pride in being from the littlest state in the union, and they show it in their coffee menu. They have an Iced Coffee Milk Latte to reflect our official state drink and an item called Rocky Point Hot Cocoa. They maintain a large variety of coffee drinks to suit any aficionado’s palette: Whether you take yours black, cream and sugar, hot, iced or whatever your preference, Presto will make it. Their menu also has options for the non-coffee drinker heathens out there, including lemonade and smoothies, perfect for that summer-loving weather.

Unlike most of the big coffee chains or even some of the local shops, Presto Strange-O remains competitively priced by being owner-operated. Jessica and Jason take great pride in making the coffee for customers, getting questions and feedback, and doing everything they can to make sure every experience is a great one. Try getting that in a Dunkin or Starbucks drive-thru.

Presto Strange-O coffee truck. Facebook: https://www.facebook.com/prestocoffeetruck/ Find it in real time: https://www.foodtrucksin.com/presto-strange-o-coffee-truck

Cannabis Recipes: Motif’s Greatest Hits

Important: Remember that items made with cannabis may be illegal in your jurisdiction unless you have proper medical certification, and must always be kept strictly away from children and pets.

-kaneh“) קַ נַּ בּוֹס Cannabis has been known since ancient times, and some claim that the mysterious bosim,” singular “kaneh-bos”) listed as an ingredient of the holy anointing oil used as a part of priestly ceremonies in the ancient Jewish Temple is a reference to what we know as “cannabis.” The possibility cannot be ruled out, but it’s almost certainly wrong. The coincidental false cognate from the similar- sounding Hebrew and Greek/Latin names proved too tempting to be ignored, inspiring this creatively novel claim in a 1967 book. It was the Sixties, right? We won’t give that recipe – you’re unlikely to need holy anointing oil – but feel free to look it up in Exodus 30:22-24 where modern scholars translate it as “aromatic reed.”

פַּ נַּ ג On the other hand, it is a more likely possibility, although hardly certain, that the Hebrew (“pannag”) of Ezekiel 27:17 was actually cannabis, and that this is the word that eventually became “cannabis” in Greek and “bhanga” in Sanskrit – the latter a neat segue into our first recipe. From http://motifri.com/carnalcannabis/ Feb 3, 2016 – “Sex and Marijuana: Carnal Cravings and Cannabis Connect,” by Grace Hyde.

Bhang Cannabis Drink

Ingredients:

2 cups water 4 cups warm milk 1/2 to 1 teaspoon rosewater 1oz bud 3/4 to 1 cup sugar 2 tablespoons blanched, chopped almonds 1/8 teaspoon garam masala (blend of black pepper, cardamom, caraway seed, clove, cinnamon, bay leaf, nutmeg, mace, cumin seed, corainder, and saffron – varies between brands) 1/4 teaspoon ginger powder

Instructions:

Bring the water to a boil in a clean teapot.

Remove any stems or seeds from the cannabis, add to the teapot, and cover. Let simmer for approximately 7 minutes.

Strain the water and cannabis through cheesecloth and squeeze the wet cannabis to extract as much water as possible. Save this water.

Place the cannabis in a mortar and add 2 tablespoons warm milk. Slowly but firmly grind the milk and cannabis together.

Put the cannabis through cheesecloth and squeeze out as much milk as you can. Save this milk.

Repeat this process until you have used 1/2 cup (8 tablespoons) of milk. (Save this milk. The cannabis should look pulpy at this point.) Put the cannabis back into the mortar.

Add the chopped almonds and enough warm milk to completely cover the chopped almonds and cannabis.

Grind the mixture in a mortar until a fine paste is formed.

Put this through cheesecloth and squeeze out as much milk as you can. Save this milk also. (Repeat until dry.)

Throw out the dry mass. Combine all the liquids that have been saved (the water and the milk).

Add garam masala, ginger powder, sugar, rosewater, and remaining milk. Stir.

Chill, serve and enjoy.

Note: This drink is VERY potent!! Consume small amounts at a time and wait 45 minutes to an hour for the onset of effects.

From http://motifri.com/these-arent-grandmas-cookies/ Apr 15, 2015 – “These Aren’t Grandma’s Cookies.”

Cannabutter/Cannasugar

Combine an ounce of ground cannabis buds, 1 pound of butter and a cup of water and then let that simmer for roughly four hours. After the cannabis has infused, strain the butter and store it in the fridge for roughly three hours to allow the cannabutter to separate from the water. Once it has separated, poke a hole in the butter, and drain the water underneath the cannabutter. You can also infuse coconut oil with hash or kief by combining the medicinal product with the oil and heating it to 225 degrees Fahrenheit for roughly two hours.

For cannabis sugar, dissolve cannabis hash or kief into alcohol. After it has dissolved in the alcohol, add sugar to the mixture and let it dissolve. Pour the mixture onto a sheet tray and bake it in the oven at 200 degrees Fahrenheit for about an hour to an hour and a half. You will be left with a sheet of sugar and can either break it into smaller pieces or sift it so it becomes a sugary consistency again.

From http://motifri.com/cannakitchen/ Apr 6, 2016 – “In the Canna-Kitchen,” by Grace Hyde.

Dark Chocolate Canna Cake

Makes 12 servings: Use 1 gram of kief or hash (or more if you prefer high potency edibles) hash oil or infused coconut or cooking oil

2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup dark cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

1. Preheat oven to 275°.

2. Grease and flour 2 9” round baking pans.

3. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

4. Warm the vegetable oil and mix with your cannabis concentrate, or substitute infused cooking oil for vegetable oil. Add to batter.

5. Add eggs, milk, and vanilla; beat on medium speed of mixer for 2 minutes.

6. Stir in boiling water while the mixer is running so you don’t scramble the egg. The batter will be very thin.

7. Pour batter into prepared pans.

8. Bake 40-45 minutes, cool, frost and enjoy!

Cupcakes: Makes 30 cupcakes, bake for 30-35 minutes.

Note: The cannabis cooks out at 300°, therefore we must bake it at a slightly lower temperature. Because of this, cooking times need to be adjusted. Be sure to watch your product while it is in the oven, and remove when a toothpick inserted into the middle of the cake comes out clean.

Frosting

1/2 cup (1 stick) butter or margarine 2/3 cup dark cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter; stir in cocoa; alternate adding powdered sugar and milk until combined; add vanilla

From http://motifri.com/cannakitchen/ Apr 6, 2016 – “In the Canna-Kitchen,” by Grace Hyde.

Strawberry Banana Raw Cannabis Smoothie

Note: The next recipe is slightly different than that of a typical edible. This recipe calls for raw cannabis, that is, not dried or cured, and preferably cut from the plant within 48 hours. Raw cannabis offers a vast array of health benefits, and some people go so far as to refer to it as a vegetable. Raw cannabis is full of amino acids, omega-3 fatty acids and, most importantly, cannabinoids that haven’t been activated. Before activation, the cannabinoids THCA and CBDA aren’t psychoactive, so you can therefore consume very large quantities at once (recommended 500-1000mgs daily) without psychoactive effects.

Raw cannabis consumption has been extraordinarily promising for those afflicted with autoimmune diseases.

5-7 raw cannabis leaves 1-2 raw cannabis buds (1-2 inches in length) stem removed 1 cup hemp/nut milk of your choice 1 banana, chopped and frozen 2 cups frozen strawberries, sliced 1 tablespoon agave nectar

Add all ingredients to blender; pulse until combined. Take care not to overheat the motor, as heat will activate the cannabinoids and produce a psychoactive product.

From http://motifri.com/cannakitchen/ Apr 6, 2016 – “In the Canna-Kitchen,” by Grace Hyde.

Cheddar Bacon Jalapeno Biscuit

Makes 12 biscuits

6 bacon slices, cooked and chopped 3-3/4 cups bread flour 1-1/2 tablespoons baking powder 1-1/2 teaspoons baking soda 1-1/4 teaspoons salt 1/2 cup (1 stick) chilled unsalted cannabutter, cut into 1/2-inch cubes 2 1/2 cups (packed) coarsely grated sharp cheddar cheese 1 small chopped fresh jalapeno 1-3/4 cups buttermilk

1. Preheat oven to 275°

2. Line sheet tray with parchment paper.

3. Combine flour, baking powder, baking soda, and salt in food processor.

4. Add chilled cannabutter cubes, blend 30 seconds until combined.

5. Transfer to bowl, add cheese, jalapeno, and bacon and combine.

6. Slowly add buttermilk, combining evenly.

7. Drop ½ cup mounds of batter onto prepared baking sheet.

8. Make 25-30 minutes or until tester inserted comes out clean. 9. Enjoy!

From http://motifri.com/summer-edible-recipes/ Jun 16, 2016 – “Summer Edible Recipes,” by Grace Hyde.

Corn, Avocado and Black Bean Salad

Vegetables:

2 cups corn (fresh or thawed frozen) 30 cherry tomatoes, cut in half 1 15 oz. can black beans, rinsed and drained 2 avocados, diced 1 red onion, diced ¼ cup cilantro, chopped

Dressing:

2 T cannabis infused olive oil 1 lemon, juiced 1 tsp. cumin ½ tsp salt ½ tsp black pepper, ground

Prepare all the vegetables and add to a large serving bowl. In a separate bowl, whisk together dressing ingredients. Pour over veggies, let rest for 10 minutes. Serve with chips, on a salad or by itself!

From http://motifri.com/summer-edible-recipes/ Jun 16, 2016 – “Summer Edible Recipes,” by Grace Hyde.

Coconut Mango Slushie

1 cup canned coconut milk (full fat recommended) 3 cups diced mango 3 tablespoons honey 1 cup ice cannabis coconut oil

Melt your cannabis coconut oil and combine with coconut milk. Add all ingredients to blender, puree until smooth. Serve and enjoy! Note: Mango contains high level of the terpene myrcene, which potentiates cannabis, increasing its effects and duration.

From http://motifri.com/summer-edible-recipes/ Jun 16, 2016 – “Summer Edible Recipes,” by Grace Hyde.

S’mores Bar

2 cups graham cracker crumbs 1 stick unsalted cannabutter 6 chocolate bars 10 oz bag mini marshmallows

Pre-heat oven to 275. Grease 8×8” pan (line with parchment paper for easier clean-up). Melt your cannabutter, cool slightly. Combine your cannabutter and graham cracker crumbs in a small bowl. Press your crumb mixture into the bottom of the pan using the back of a spoon or bottom of a cup. Break up and evenly disperse your chocolate on top of the crumb layer. Top with mini marshmallows. Bake in oven for 10-15 minutes or until chocolate is melted and marshmallows are slightly melted. Cool, slice and serve!

Not every recipe Motif has published has been for something you can eat or drink, and we warn you that bath bombs and lubricants are not to be ingested. For details about indications and uses for topicals, it is strongly suggested that you refer to the original articles.

From http://motifri.com/topicals/Apr 20, 2016 – “Cannabis: On Top of Topicals,” by Grace Hyde.

Medicated Bath Bomb Recipe

Ingredients:

1 cup baking soda ½ cup citric acid ½ cup Epsom salt or sea salt 1 tsp water 2 tsp essential oils 3 tsp infused coconut oil, warmed to liquid form

Tools:

2 bowls whisk molds (cupcake tray, Easter eggs, bath bomb molds)

Whisk dry ingredients together in a large bowl. Separately, mix liquid ingredients until combined. Slowly pour liquid ingredients into the dry ingredients, making sure to whisk the mixture the whole time. Adding too much liquid will activate the citric acid, and then it won’t fizz when you add it to the bath. Your final mixture should resemble damp sand, and you should be able to clump it together between your fingers. Press your product into the mold, and allow to air dry for 24 to 48 hours. Store in an airtight container. From http://motifri.com/carnalcannabis/ Feb 3, 2016 – “Sex and Marijuana: Carnal Cravings and Cannabis Connect,” by Grace Hyde.

Homemade Cannabis Lubricant

Ingredients:

1 cup liquid coconut oil (MCT oil) or raw coconut oil* 1 cup trim or bud, or 1 gram hash 1 tablespoon liquid sunflower lecithin

Instructions:

Combine ingredients in crockpot on low/warm setting or in a Magical Butter Machine, set on the “oil” setting.

If using crockpot, cook 3-4 hours stirring frequently.

Strain and cool.

*lubricant made with raw coconut oil will solidify at room temperature, however the heat from your hand will re-liquefy the product; note that oil-based lubricants can weaken latex condoms

Eats, Drinks & More: Anything but Neutral Swiss-inspired Rosmarin Why do you love food so much? Have you always been this way?

This was a conversation piece a few years ago among my friends who were trying to deduce where my passion for food originated. You see, I grew up being called a “bird” for how little I ate. My, my, my, how the tables have turned.

The consensus to my food obsession: moving to New England, and traveling internationally. To truly experience a different culture involves sitting around the table. One place I have yet to visit, however, is Switzerland, so when I saw a restaurant here in RI serving Swiss-inspired cuisine, I was intrigued.

Rosmarin is the newest member of the downtown Providence scene, moving inside the ground floor of Hotel Providence and spreading its wings throughout that vast space. The restaurant is divided into three areas: the bar and casual dining lounge (where you can find Jazz at night and brunch on Sunday mornings), a catering/event hall, and the main draw: Rosmarin’s dining room.

My friend and I made reservations for a Sunday evening, which is typically a day they are closed. But when there is a PPAC show, they open their doors two hours before show time. We entered a dimly lit room with a bar, but once the server realized we had reservations, he led us around the corner, through the hallway, and into a small dining area – it holds just 26 people – that felt spacious due to its wall of windows. With the sun still hovering in the evening sky, this room filled with ambient light, and I could anticipate summer’s brightness here even at dusk.

We sat down in soft white chairs that contrasted the burgundy walls; the atmosphere was quiet – only two other tables were occupied when we arrived, but shortly after we sat down, we could hear them murmuring about how exceptional the food was. Always a good sign.

The server oriented us with the menu, explaining the various dining options: We could choose a three- course prix-fixe of seasonal selections chosen from the main menu; a five-course tasting option in which the chef would choose his presentation based on our preferences, sensitivities, and allergies; or the 10- course tasting menu, the only one of its kind. Jeremy and I deliberated for a long time – “But this menu looks good!” “I’d love to do a five-course, but would that be too much?” “Look at this option from the a la carte!” – and through it all, we were blessed with perhaps the most patient, knowledgeable, and generally awesome server I’ve ever had. His joy was contagious. We later learned that he is a JWU student, but his air of maturity and obvious passion for the job suggested someone who’s been at the restaurant for years. In 20 minutes, we’d only gotten so far as telling Evan that I had an almond allergy. He brought us a basket of Zopf (pronounced like “soft”) bread, announcing, “I was about to say the only thing we don’t make in-house is our bread, but this one we do make in-house. It’s only served on Sundays, which means it’s typically only served at brunch. You two are lucky!”

We finally decided to order a three-course prix-fixe and three unique dishes from the a la carte menu (it began as just a main, but then we added an appetizer, and then a dessert). Our final decisions were the cocktails. Jeremy loves espresso martinis, and when I found one on the menu called “Lonesome Traveler,” he swiftly put all other drink ideas behind him. “This drink was made for you,” I said.

I chose “Ladder to the Moon,” a Damrak Gin martini with elderflower liqueur and lemon juice. But I’d recently given up sugar, and the St. Germaine tasted outstandingly sweet. Jeremy came to the rescue, drinking both martinis (not giving me the option to trade), while Evan came to the real rescue and brought me a perfectly dry Chardonnay.

Prior to the meal, we were given an Amuse Bouche, a small taste of duck with sweet potato puree to get our palate ready for the first course. And I’m just going to tell you up front that the entire meal was simply exquisite. Chef and owner Massimiliano Mariotta took the time to visit our table, explaining his history of opening twelve restaurants in almost as many countries, while his son, Stefano, is the Michelin-trained chef de cuisine, artistically preparing each dish. That’s the best way to describe the food here: artwork.

I mean that in the most pragmatic way: the Bomster Scallops transcended “delicious” to take on the appearance of abstract art: sharp lines, vivid colors, varying textures; squares of potatoes with crisp round scallops, red dollops of beets with whipped white cauliflower and bright yellow beurre blanc. That dish might have been my favorite, but it was a close second with the Squash Ravioli (seasonal, already off-menu), topped with crushed hazelnuts that gave texture to the smooth gruyere-and-ricotta filling.

From our post-appetizer fig sorbet (a “palate cleanser”) to our Chocolate Crèmeux and Apfelkeuchli desserts, we admired every dish with our eyes almost as much as with our tastebuds. I learned that Swiss-cuisine is a blend of German, French, and Italian foods, combining the best attributes of each. And the quality of ingredients (the herbs are grown on a rooftop garden), paired with the skill, expertise, and passion of the Mariottas and their staff, make this restaurant a world class capture in the heart of RI.

311 Westminster Street, PVD rosmarin-ri.com

2017 Food Truck Awards

Vote Now

Last year’s Food Truck Awards were a great time, so we’re back for the second annual.

This year we’re excited to have our event at the newly opened Guild in Pawtucket, where Narragansett Brewing has begun to turn out authentically RI brews, and where other breweries are now micro-co- brewing.

The event is family friendly and will feature kids activities, brewery tours, awards, live music, DJs and of course plentiful food trucks!

Date: Monday, June 12 Place: 461 Main St, Pawtucket

Time: 5:30 – 9pm

FB Invite

Cost of Admission: Free

It takes a lot of drive to launch a truck and determination to keep one running. To honor these efforts and the joy they bring to stomachs and taste buds throughout the region, we’re working with locally based, nationally deployed food truck tracker FoodTrucksIn.com to celebrate this distinctive culinary niche – a niche known for the cooperation of its members as well as great food. Almost 800 people voted for their favorites last year. You can see the list of nominees and more about last year’s event here.

Here’s a video from the event last year

And here are the winners from last year

The event is sponsored by 401 Studio, Narragansett Beer, Restaurant Superstore. Part of the proceeds will go to support SENE, the Southeast Film, Music and Art Festival which takes place across the state in April.

The Food Truck Awards are being produced as a collaboration between Motif Magazine and Food Trucks In RI. Motif is a statewide arts and entertainment magazine covering food, music, theater, art, craft beer and events of all kinds. Food Trucks In RI is a service providing a national database and GPS- based tracking system for food trucks, headquartered in Rhode Island.

Vote Now

Locale Profile: Federal Hill Pizza Opens in Providence “Have you been to Federal Hill Pizza in Warren?” my friend Rob asked me as we drove to dinner on the opening week of its Providence location. The restaurant was so new to the city that Google Maps could not find it; we had to consult the insiders of Yelp.

“Yes!” I said. “It’s been a while, but it was great.”

“Okay, so you know the space, how it’s small and intimate, and how the restaurant is wedged between — I don’t know — a coffee shop and a shoe store?”

“Yes.”

“Well, this is the opposite of that.”

Imagine the biggest building on a street, one that takes up an entire block, with a multistory façade that demands attention. That is the new Federal Hill Pizza in Providence. Moving into the space that was formerly the iconic one-stage theater known as Castle Theater, in the Mt. Pleasant neighborhood of Providence, owner William (Billy) Manzo, Jr. and his wife Christine have transformed this space into an anything-you-desire food stop: breakfast in the café, pizza and pasta dinner at the restaurant, and drinks from the full-service bar at night. It’s not an exaggeration to say I felt my jaw drop when we drove past the entrance, understanding that Rob had not been lying about the vastness of this new location.

Despite its relatively hushed opening, there were still people to be found in every room. We were given a brief tour of the restaurant in order to choose which dining area suited our needs. To the right, we found ourselves in a giant room facing a white projector screen and a black stage. We could see above us the place where the person who manned film for the old theater used to sit. Now, the stage will be used to host live musicians, and I wouldn’t rule out the possibility that the projector screen will be used for entertainment as well. This space is great for families and groups, a more “casual” dining space, which had the feeling of an outdoor picnic brought indoors. My favorite finishing touch was the string of lights zig-zagging over the tables, reminding me of restaurant alleyways in foreign cities. “Would you like to see the bar?” the hostess asked us.

“Absolutely,” we said.

Back out and around to the left side of the building was the second dining area, more intimate than the previous room, but still large and industrial. (I’ve described it as a love child between Pizza J and Ogie’s Trailer Park.) Wooden benches lined the brick walls, and black and white posters of Lucy and Ricardo gave me flashbacks from my “Nick at Night” days. The bar was surrounded with bright red chairs, and neon signs declared “Federal Hill Pizza Company.” Patrons could watch sports on any of the three TVs mounted on the wall.

And at the far end of this room was another form of entertainment: two ovens shipped from Napoli where the pizzas came out. We decided to sit in view of the ovens, both for admiration and warmth purposes (cavernous spaces tend to be on the chillier side).

The menu sported a long list of beers on tap, wine, cocktails and specialty drinks, and I was nearly sold on the sangria until I saw a good old-fashioned Italian soda. My inner child had to have a strawberry Italian soda — Rob went with chocolate (which he described as a carbonated Yoo-hoo) — and we exhibited self-control by not guzzling them in five seconds.

The appetizer list ran long, with a significant amount of fried options (fried ravioli to deep fried Sicilian meatballs), but we opted for one of the salads: the Mediterranean, with tomatoes, feta, and kalamata olives. The salads came in “half” and “full” sizes; we got the half, and it was plenty big enough for two people to share. It was a little underwhelming as far as salads go — a plate of mixed greens with toppings on the side, but we had set our sights instead to the pizza.

I learned in Italy that the best way to judge a pizza place is by the most basic pizza — the margherita — and if they do that well, they are a trustworthy location. So, we ordered a 12” margherita pizza and a 12” specialty pizza, the Buffalo chicken. (They make their own Buffalo sauce, and this is both Rob’s and my weakness.) The result? Picture perfect margherita, with big round slices of mozzarella, fresh tomatoes and bright green strips of basil. Drizzled on top was a Tuscan olive oil that was so delizioso I didn’t let any of it go to waste — sopping up any traces with leftover crust. Speaking of which: The pizza crust itself is phenomenal. Billy, a purported winner of crust contests, has perfected the art. (Side note: There’s no sugar in the dough, and they offer gluten-free options for 12” pizzas.) The Buffalo chicken came out looking like a Picasso painting, bright orange and white streaks across a beautifully cheesy background, and I loved the spiciness of the sauce. Rob was hoping there would have been more chicken in every bite — it was a little scarce on the protein — but the flavor profile hit its mark.

A performance such as this, right out of the gate, sets a high standard for what to expect from this new location. We finished the evening with Nutella Dough Balls, enough to feed an army, and just like the experience itself, we ended on a sweet note. This may be the first time, but certainly not the last, you’ll be hearing about this Italian gem.

Federal Hill Pizza, 1039 Chalkstone Ave, PVD

Food Truck Profile: Friskie Fries

Does your tummy ever crave something naughty, but you just don’t know what on earth could fill that void? Look no further! Friskie Fries will fulfill every desire using one starchy veggie we all love: potatoes! All those fast food titans look like kittens playing with a ball of yarn when compared to lion that is Friskie Fries.

Friskie Fries is a food truck that specializes in french fries with toppings. Simple enough, right? They also created a storefront to meet the high demand for their savory and sweet treats.

Tom Wright, owner of Friskie Fries, told me the story behind the truck. He and his business partner, Randy D’Antuono, who also owns the Dark Lady and Alley Cat, were on vacation in Amsterdam where they stumbled upon a fry shop, which inspired them to make their own version here in Rhode Island. They wrote their idea on a napkin so it wouldn’t escape their minds, and soon after, Friskie Fries was created!

The food truck and storefront have such a funky and retro vibe you can’t help but fall in love. The decor colors are infused with energy — robin’s egg blue, sunset orange and lemon yellow — and looking over the whole place is the Friskie Fries cat sitting on a pile of fries, dazed and confused due to being overstuffed. Over the speakers they play old songs from over the decades to get you feeling nostalgic. To top it all off, the staff and Tom himself were so kind and welcoming that I couldn’t imagine anyone leaving in a bad mood.

During our interview, Tom was kind enough to let me sample one of their popular items: Miss Potato Head. With smoked bacon, sour cream, sharp cheddar and fresh chives, just reading the ingredient list made me salivate. Seeing it in person is a whole different experience. First off, it came in a huge container that probably fit about two to three potatoes — enough for a family. Then there are the toppings. Those sweet, sweet toppings. Cheese was melted all over the fries, making them look and taste like liquid gold. Sour cream added that creamy and cool flavor while the bacon provided a bit of crunch. The chives topped it all off by providing the dish a pop of color and pizzazz, exactly what you would expect from a Friskie Fry. It was a classic baked potato, but perfection.

Besides the ravaging Miss Potato Head, they have so many other mouth-watering fry recipes. There’s Rhode Kill, which is basically a New York style weiner converted to french fry form. There’s also their signature Friskie Fries smothered with beef chili and cheese. They even have dessert fries; the Cinn- Fully Sweet is sprinkled with cinnamon sugar and whipped cream, and the S’moresome is draped with melted chocolate, marshmallows and graham crackers.

They also have a variety of styles for those folks not feeling in the mood to get fully dressed fries. There’s the Buck Naked Fries, which comes with just sea salt, or you can get Dusted Fries, which have a sprinkling of seasoning such as old bay, bbq, mojito lime or cajun.

Starting back up on St. Patrick’s day, the food truck will be back at its home base on the corner of Snow and Washington in PVD on Friday and Saturday nights right next to its feline friend Alley Cat. And when those cravings hit before mid-March, head to their storefront in Johnston at 751 Hartford Ave. So become a Friskette as they call their fans, and get frisky.

To see the current locations of local food trucks, visit motifri.com/food-truck-locator, brought to you by FoodTrucksIn RI (foodtrucksin.com), a Providence-based company allowing users to find local food trucks or food trucks in over 1,300 cities nationwide.

Locale Profile: Arigna Irish Pub and Coal Fired Kitchen

Arigna opened in 2015 in my Pawtucket hood, on the corner of Armistice and Newport Ave, right next to Kip’s Diner. Since moving to this area about a year ago, I’ve made Sullivan’s across the intersection my neighborhood bar, and it’s treated me well. In the wake of a blizzard, my fiancee and I decided to trek the extra block and finally give Arigna a fair shot. Almost every table and every barstool was filled, which is always a good sign. The interior is new, sleek and well-lit with a jukebox in the corner and a stone archway leading to the dining area. I’ve heard tell of a dive bar previously in this location, but that was clearly gutted.

Arigna is one of these places that tries to balance remaining vaguely Irish while still trying to be as trendy as possible. Million-inch screens broadcast basketball games above the bar, and alt-rock like Alt J and the Lumineers blare from the stereo. Generic, sepia photos of a train and what look like coal miners drinking beer decorate the walls, which I guess are supposed to honor Irish immigrants.

The coal-fired pizza oven is all the while pumping out what I assume are traditional Irish pizzas. I like Irish pubs as much as the next lad, but I feel like there is some venture capital firm just pumping these places out across the country, and saying, “It’s cultural enough.” But there are Guinness posters everywhere, so I guess there’s that.

We sat in the dining area where, as at the bar, there are more than enough boob tube options to be able to ignore your parents/date/family, etc. The booth was comfortable and roomy, and close to an awkwardly placed pool table.

Arigna is definitely a beer drinker’s joint, with a formidable 27 drafts of quality options, including Ballast Point, New Belgium and Stone. However, I must distribute a demerit for no beer prices anywhere on the menu. This can be a little annoying for budgeters, and the beer ended up being a little pricey.

The tables near the bar include taps at the table that you can pour yourself. I’m not sure how those things work, but they seem like an easy way to get eight beers deep and not even realize it. They also have what looks like a solid selection of wines, whiskeys and scotch.

We tried the crab cakes, which were more crab than filler, and came with a nice aioli. We also ordered a strictly decent Siracha fish wrap with fried white fish and veggies.

You can’t order everything, so I tried to do a loop around the restaurant to see what everyone else was eating, without looking too much like a creep. Most of the food is what I would describe as “upper crusty” plating, with diagonally cut wraps, a smidgen of greens as an accompaniment and the like. It’s a nice touch that takes the typical bar meal to the next level.

But now to the heart of the matter. I realize I poked fun at the pizza oven earlier, but this pie is no joke. We tried the vegetarian, which had delicious diced veggies and those black spots of charred flavor that only can come from a super-hot oven. And for this kind of quality, the price seemed pretty fair. Pizza is right in the name of this place for a reason, so you should make it your meal if you plan on eating.

We had absolutely no complaints about the service, and left full and with a few slices to spare. In the end, what can be said about Arigna that hasn’t been said about these kind of fancy pubs? When I feel like a beer and pizza, I’ll mix it into the rotation … if I can handle walking the extra 500 feet. Locale Profile: Sydney: Taking “Down Under” to the Top

I was woo’d into Sydney by the pictures — somehow its decadence infiltrated my social media outlets, and I found myself salivating at my computer wondering what IS this heavenly place that can make smashed avocado on toast look so good? And then I saw their off-menu S’mores Hot Chocolate: overflowing with graham crackers, chocolate and caramel syrup, and toasted marshmallows. It’s safe to say that Sydney had me at “hot chocolate.”

Open for only two months, Sydney is the latest edition to the burgeoning coffee shop culture, and evidence of JWU’s influence on the Rhode Island food scene. But before I knew any of the details, I came in merely as a curious wanderer, determined to delight myself with breakfast and lunch and, of course, hot chocolate.

The first time I dined at Sydney, I was made aware that parking is a challenge. It’s just around the corner from the train station, but spots fill up quickly, and meter-hating person that I am, I decided to park at my house and walk 20 minutes. (I’m sure there are other options for those who are less insane.) At first, I thought GPS led me astray — it’s the ground floor of a high-rise building with an unassuming entrance. But the writing on the window suggested I had arrived, so I went inside. And let there be light! White walls, marbled tiles, windows windows windows, hanging light bulbs inside of glass orbs, white tables, wooden tables, bright hardwood floors: the interior radiates. It was this feeling of airiness, openness, and light that made me think: yes, this is the Australian vibe. It was 10:30am on a Friday, and there were just enough people to be lively, but still possible to find a seat. My friend chose a long community table, bedecked with tall green topiaries and repurposed wood, “perfect for Instagramming.” We deliberated over the menu for longer than we should have — it’s small, but everything from the Brekkie Bowl (Greek yogurt with lemon curd, toasted seed + nut granola, toasted coconut and seasonal berries) to the Avocado Smash (country toast with ripe avocados, tomatoes, feta, microgreens, with optional smoked salmon and/or RI local egg) sounded healthy and delicious.

At the last second, my friend strayed from our plan and chose the Savory Ricotta Toast (topped with bacon), so I opted for the Sweet Ricotta Toast (with honey and jam), and we shared them for a sweet-and-savory experience. Sipping chai and matcha lattes, respectively, I promised one of the employees I’d return the next day, happy they have a rewards program.

Saturday was D-Day, both for me and for the restaurant (it’s their busiest day of the week). I knew without a doubt what I wanted: S’mores Hot Chocolate and an Avocado Smash, with salmon. My bill came to $19 and my friend seemed startled. “What did you order?” he asked. But with great hot chocolate comes great responsibility. Once he remembered this was the reason we came, he got one, too, plus a salad so we could feel justified in our indulgences.

It turned out that the “employee” to whom I’d excitedly promised I’d return was actually the general manager, Catherine Doomany. Standing at maybe 5’0”, with a huge smile and a youthful glow — matching that of the restaurant — I asked for a few minutes of her time. She kindly met with me on her day off to answer my questions.

The vision behind Sydney was more than just an Australian- themed café; they wanted to capture the mentality and atmosphere of an Australian café, a country where 90% of coffee shops are independently owned, where people go to relax and savor the time, where the coffee is expertly prepared and the quality of ingredients is top of the line. This is why you shouldn’t expect Starbucks-like efficiency when “popping in” for a latte. These baristas, trained in NYC, treat this process as a craft. Their hot coffees and lattes are Illy coffee; they serve a single-origin cold brew from Guatemala; their loose-leaf teas are individually bagged, and they actually used a butane torch to toast the marshmallows on that hot chocolate. (Unfortunately, the off-menu hot chocolate is no longer available, but keep an eye out for a new honeybee latte coming soon!)

Their attention to detail doesn’t end with coffee and tea. They take extreme care in finding locally farmed and produced ingredients, from Buffoni farms chicken to Fox Point pickles, extending their reaches to drivable New England distances whenever possible. They adapt their menu by the season and offer surprise specials (I was sad to learn I missed the Greek sandwich), and they are intentional with their products, aspiring to customer loyalty. Some fun facts: they run Instagram contests and give away gift cards; they post “passwords” that confer $1 off drinks if mentioned at checkout; and they even gave a free Avocado Smash to one of their repeat customers who kept posting beautiful photos on social media — one of which likely graced my phone. In addition to the menu options, they have a display case full of ready-made items, and their JWU pastry chefs fill the sweets counter with raspberry mocha muffins and blackberry scones (vegan options available). This young company has fresh ideas and the drive and dedication to produce them. It’s just one of the many reasons that Sydney is no longer the Land Down Under — it has risen to the top.

400 Exchange Street, PVD

@sydneypvd, sydneypvd.com

Locale Profile: Great Northern BBQ

Few people don’t enjoy barbecue, and Great Northern BBQ Co, a local food truck bursting with awards and style, is definitely worthy of your meaty endeavors.

Smoking meat is a perfected food science with a long rich history. Its sultry, low and slow cooking method really gives the thick hearty cuts that fall-off-the-bone, melt-in-your-mouth kind of texture that is so dearly desired. Good BBQ meat needs to sit at temps between between 200 – 275 for sometimes two hours per pound! (Grab a beer, guys — a thick brisket can take literally all day). And with brines, dry rubs and a slew of sauces, the flavors possibilities are endless.

There is a fair amount of BBQ options in PVD, and with Rick’s Roadhouse and Wes’ Rib House as real contenders, you might think a trolley trailer chilling at the Armory on the West Side or over at The Point Tavern on Wickenden can’t square up. Their award-winning brisket begs to differ, however, smoked in their massive custom smoker. And don’t even think about passing up the Elote Street Corn, a Mexican classic. These bad boys are meant for the streets, and we wouldn’t have them any other way. If you are a true foodie and want to see what sets the guys at Great Northern apart, try the World Famous Watermelon Taco. It’s going to do great things to your palate.

If you’re in need of a more-than-average amount of BBQ, they also are experienced caterers. Check them at some of the local summer events this year by heading over to their Facebook page (facebook.com/greatnorthernbbqco). Or, watch the antics of their talented chef, Jimmy Caruso, unfold on Instragram.

To see the current locations of local food trucks, visit motifri.com/food-truck-locator, brought to you by FoodTrucksIn RI (foodtrucksin.com), a Providence-based company allowing users to find local food trucks or food trucks in over 1,300 cities nationwide.

The Statesman Tavern: The Newest Brunch Contender

I once won a burger-eating contest called Attack The Stack, which involved me eating a hamburger the size of my head. That burger was a product of Chomp restaurant in Warren, which is THE BEST place to go in RI for a novelty, giant or “normal” (but optimally superb) burger. Even though this level of excellence in a burger can also be found a few miles away in Bristol, that is not what The Statesman Tavern is about.

The Statesman Tavern is the second restaurant owned by Sam Glynn, mastermind of Chomp, who had a vision for an American Tavern of the historic era, when the gents of Rhode Island were referred to as Statesmen. That’s easily apparent in the décor, which ranges from shades of grey to rustic steel blue, with touches of nautical ships and large flags — one American, one Rhode Island — hanging on the walls. Sleek wood paneling lines the bar, expanded from its Persimmon days, and small flowerpots unexpectedly brighten corners. At night, candles inside oil lamps flicker on the tables and bring patrons back in time to those classic American Tavern days. But let’s get straight to the point and talk about the food. This is a place where simple is done superbly, and comfort foods — many of which have a Southern flair — are turned into delicacies; even though everything is locally sourced, it comes with none of the pretentiousness that often accompanies farm-to-table fare. The portions are not microscopic, and despite this being the perfect place for business dinners or romantic dates, you’re put at ease by the servers wearing flannel and dark-wash jeans.

The first time I dined there, however, was not under an intimate setting of a dark candlelit evening — it was at 12:30 on a Sunday afternoon, with sunshine spilling through the windows onto our corner booth. The Statesman Tavern has a burgeoning Sunday brunch, served every week from 10am – 2pm, and it’s where you can find those chicken and waffles you’ve been missing ever since Succotash in PVD closed its doors.

Much like dinner, their brunch menu is small and thoughtful, full of in-season ingredients, a famous smoked brisket hash (that was sold out by the time we arrived), and a selection of baked goods from their in-house pastry chef. Unable to decide among the pastries, my friend Jeremy and I went with a “basket” — one of everything: cranberry coffee cake, a warm cinnamon bun, cheddar and bacon scone and buttermilk biscuits. It was so Instagrammable, I had to immediately put it on social media, giving kudos to the pastry chef.

That was our breakfast dessert.

Before that, Jeremy and I ordered classic morning cocktails, the “Stately” Bloody Mary and a Bellini, but next time I want to try their Lavender Lemonade or Corpse Revival #2, because nothing says, “Good morning!” like a drink with absinthe.

As our main courses, we shared the Fried Chicken and Waffles and the Eggs Benny. What surprised me about brunch was not its quality, but rather its ability to serve such a different niche from what I was expecting. It felt like a marriage between Nick’s on Broadway and Eli’s Kitchen, and [for all you native Rhode Islanders out there] it was well worth the drive across the East Bay Bridge! (As a side note: having now experienced their pimento cheese, I would definitely add a side of Pimento Cheese Grits or a Sausage, Egg and Pimento Cheese Sandwich. Trust me — pimento cheese is a game changer.)

So, appetite whetted, I knew I needed to return for their main event: Tuesday – Saturday night dinner. Jeremy joined me once again, and this time we sat at the bar. The list of carefully crafted cocktails led us to our first bout of indecision: an Apple Chai Spice Old Fashioned or a Black Tea + Fig Old Fashioned? We got one of each. Just like the Tavern itself, they mixed new flavors with classic, creating a new tradition.

The next matter we grappled with, naturally, was dessert. It was the “easiest” part of the menu to narrow down, and we chose the Raspberry Mousse (with fudge brownie) and Apple Cherry Crostada, bourbon soaked apples and cherries with anglaise sauce. Then we got stuck.

Everything on the menu called to us like the cursed gold of Caribbean Pirates. The menu is tapas-like, with Snacks, Small Plates and Large Plates, all perfectly designed for sharing. Our bartender called Catie over to offer advice. Unbeknownst to me, Catie was the pasty chef to whom I had given kudos — I would trust her with my life! Without hesitation, she said, “Pimento Cheese, Burgundy Braised Beef, Charred Broccoli, and Mushrooms.” I love a person who knows her food, so I was sold. Unfortunately, Jeremy’s diametrically opposed to mushrooms, so we opted for Chicken + Thyme Dumplings, but kept the rest of her suggestions.

I’ll just say it’s a good thing I arrived ready-to-gnaw-my-own arm-off hungry because by the time we left, I needed to be rolled out. The food, the drink, the ambiance, the experience — we couldn’t have asked for better.

Whether by day or by night, this is a place where the modern-day statesman luxuriates in comfort food. You can come for brunch, but you’ll stay for dinner.

31 State St, Bristol; Statesmantavern.com