Plant City sprouted new roots in Warwick with the opening of a second Plant City X, a speedy spin-off of its popular vegan food hall in Providence. “Plant-based eating is on the rise, but there weren’t a lot of quick and easy plant-based options,” explains Chelsea Tyszkowski, project manager for their new Warwick location.
Located on Centerville Road, Plant City X features quick service menu items without the guilt of typical drive-thru dining. The breakfast menu includes burritos and smoothies. Lunch and dinner offerings are salad bowls, a multitude of burgers, “chik” sandwiches, fries, and, of course, their vegan Mac & Cheese, which is made gluten free for Plant City X locations. “We have many of the Plant City favorites, but the recipes are tweaked to accommodate allergies and dietary restrictions.”
“Plant-based is not a fad,” she notes. “Now there are more options for everyone. That’s always a good thing.”
In mid-October, Narragansett’s The Bike Stop Cafe opened their doors for indoor dining for the first time since the pandemic. After closing for the first two months of lockdown, owner Casey Montanari reopened for takeout only. “The restrictions were too high. We are a small restaurant. It wasn’t worth opening and exposing our staff.”
She anticipated the mandates would run through the summer, so when the state lifted them in May, it took her by surprise. Rather than rush to open with a skeletal staff, Montanari made the choice to remain closed through the busy summer season. “We spent nine years building a vibe between the staff and the customers.” Instead of compromising that, “we rode it out.”
Montanari is excited to welcome patrons back inside. “I look forward to seeing the customers again. You can’t make a business without local support,” she says, noting that when they shut down, her regulars bought a wave of gift certificates to help cover her payroll. “I owe them all a party.”
You can thank COVID for Huck’s Filling Station’s takeaway Thanksgiving. When their family-style takeout pivot picked up steam last year, they decided to try it with Turkey Day. It proved so successful, with social media love pouring in from customers over that weekend, that Huck’s made it a tradition.
The menu from chef Todd Camp is a throwback to his childhood, from the in-house smoked turkeys to a pulled pork option. The holiday dishes are inspired by “things his mom would make, like root vegetable hash and sweet potato casserole,” says general manager Ryan Field. Camp even transformed his famous cornbread into a scrumptious stuffing.
Also on the menu are to-go cocktails from Huck’s celebrated mixologist Ryan Draine, including his punch-packing Fireball. All items, including booze, are available a la carte, or you can opt for a complete meal package. The food comes oven-ready with handy reheating instructions. Order by November 22. East Greenwich
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