Raspberries and cream from PB Boulangerie, what’s not to love? 

Check out this selection of breads and pastries from Chef Matthew Tropeano of Pain D’Avignon - Hyannis, MA

Stir-Fried Drunken Mussels: Sake, Mussel Sauce, Japanese Turnips, Mustard Greens, Charred Leeks, Pickled Garlic, Hot Rice Vinegar, Daikon, Parsley, and Chile Oil paired with Frozen Draft (Slushie) Vodka Tonic from Chef James Mark of North – Providence, RI

Start out your monday morning with this amazing sorbet from Chef Derek Wagner and Beverage Manager Liz Sawtelle of Nick’s on Broadway

Intermezzo: Beet-Mint Sorbet, Champagne, and Sea Salt

This dessert from Pastry Chef Melissa Denmark of Gracie’s is full of flavor and creativity. 

White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel

This dish from Farmstead INC is colorful and refreshing

Winter Salad: Turnip, Squashes, Brassicas, Grapefruit, Black Radish, Pickled Mustard Seeds, and Narragansett Creamery Ricotta

A New England classic. Bowl of Rhode Island Little Neck Clams: Smoked Fish Broth, House Chorizo, Aîoli, and Grilled Focaccia from Chef Nemo Bolin

This saugie from Chef Matt Gennuso of Chez Pascal and Wurst Kitchen in Providence is delicious!

Rhode Island Saugie: Lightly Emulsified Smoked Pork, Lamb Casing, Toasted New England Split Roll, and Jalapeño Cheese Sauce

Chef Ben Suckle of Birch in Providence, RI 

Point Judith Scup Fish, White Wine-Nori-Lemon Braised Cabbage, Squid, Spinach, Brassica Greens, and Lemon

Mushroom, Shrimp, Speck, Frisée, Olive Oil, and Cilantro by Chef Brian Kingsford of Bacaro of Providence, RI 

Pizza on a Monday, why not? Brick oven pizza is without a doubt one of the best kinds of pizza. All that great fire taste in the crust. Check out this pizza from Al Forno in Providence, RI

If you’re in Pawtucket, RI don’t forget to check out New Harvest Coffee Roasters

Amazing color on this dish from Chef Jake Rojas of Tallulah on Thames – Newport, RI

Miso, Harissa, and Maple Glazed Pork Belly, Slow Egg, and Togarashi-spiced, Fried Brussels Sprout Leaves

Bartender Christopher Day of Honeycut in LA puts his finishing touches on Mother Superior made of Smith and Cross Jamaican Rum, Carpano Antica Formula Sweet Vermouth, Aperol, Fernet Branca, and House-made Orange Bitters