Lance Richard started his culinary career like a true New Englander, scooping ice cream at a clam shack as a summer job in high school. Lance continued to return to the clam shack each summer, mastering every aspect and developing a love of southern New England seafood. He never went to culinary school, but 21 years after that first summer, he’s amassed quite an education.
How is it that there are two restaurants under one roof?
Kitty Murtagh’s is on the right and Wicked Fish is on the left. Kitty’s is a family friendly authentic Irish pub experience with perfect Guinness pours, traditional Irish favorites and also modern takes on bar appetizers and hand cut steaks. At Wicked Fish, you can expect sleek, avant garde dining and sexy signature cocktails and martinis. The cuisine pulls heavily from the sea, but will also offer numerous entrees of game, beef, duck and pork.
Tell me a bit about your cooking style.
I’ve amassed an eclectic style of cooking, from the many talented chefs I’ve been able to study with. My clean, rustic style draws inspiration from classic French and European techniques with heavy emphasis on seasonal ingredients, vibrant colors and artistic presentation.
Is there a region where you draw most of your inspiration?
I’m a New England boy at heart. I love the pristine apples, cheese and grass fed beef of Vermont and New Hampshire, the succulent blueberries and exquisite lobsters of Maine, and of course the amazing seafood and shellfish of Massachusetts and Rhode Island.
What’s the best way to finish off a meal at either restaurant?
All of our desserts are made in house, and our dessert menus change frequently. Kitty’s features more classic desserts like Belgian Chocolate Mousse and warm Vermont Apple Crisp. Wicked Fish features more modern takes like Pumpkin Bread Pudding with salted caramel ice cream, and pistachio creme caramel with raspberry coulis.
Wicked Fish & Kitty Murtagh’s
20 South County Trail, North Kingstown