Water views and award-winning meals are two reasons to visit Matunuck Oyster Bar year-round. “Restaurant Week is important because it brings local restaurants together while also allowing the customer to experience special menu pricing,” says Megan Lagasse, event manager at the popular dining spot. “It’s a great way to keep your local community engaged in the business.”
“We’ll be offering a three-course menu at $39.95 per person,” says Lagasse. The first course offers a choice of farm-raised Matunuck oysters grown in nearby Potter Pond or a small house salad. A four-option second course includes mussels made with white wine, herb butter, and garlic crostini; an Oyster Trio, with one bourbon, one grilled, and one done Rockefeller style; their House-Made Stuffie with chopped quahog meat, bell pepper, chorico, and basil; or a cup of clam chowder. The main course offers your choice of any regular menu entree, with a $12 upcharge for steak and lobster. Wakefield, RhodyOysters.com
Mariner Grille’s Ryan Kasyan is excited to announce prix fixe three-course lunch and dinner specials that will be offered during the foodie week, each with a starter, entree, and dessert. The Chicken Parmesan comes with a choice of pasta or Ginger Spiced Pear Salad with caramelized pears, mixed greens, dried cranberries, candied walnuts, and Gorgonzola with balsamic reduction. Also on the menu is the Grille’s popular Osso Bucco Guiness-braised Pork Shank served with aromatic vegetables.
Pair specials with local craft beers from Grey Sail Brewing, Whalers, and Narragansett Brewery, along with signature cocktails, like the Spring Peach Sangria and their signature Mariner Margarita with Don Julio Blanco, Grand Mariner, and fresh lime with house-made margarita mix, though Kasyan suggests a glass of Crossings Sauvignon Blanc, a featured wine to complement the experience. Stay tuned for dessert options to round out the meal. Narragansett, MarinerGrille.com
“We’re offering a diverse selection for Restaurant Week, including seafood, non-seafood, and vegetarian and vegan options,” says Sara Messier of George’s of Galilee. The family-owned restaurant and bar has been a summer destination for Rhode Islanders since 1947, and they keep things fresh and original in the off-season, too. Starters include lobster bisque, clam chowder, and George’s Own Clam Cakes. Fresh lobster is always available, and entrees include Smokey Bourbon Salmon, Baked Stuffed Shrimp, and Seafood Pot Pie. Pastas, burgers, salads, and sushi round out the menu.
Peruse a list of specialty cocktails and mocktails made special for the week, along with usual favorites. “Our talented bar staff is constantly curating innovative, cutting-edge creations,” says Messier. “Restaurant Week attracts new and returning guests while highlighting the local dining scene. It’s a great opportunity for restaurants to showcase distinctive offerings and connect with the community. Our town is built on family-owned businesses, and supporting one another helps preserve the local charm and community spirit that make it special.” Narragansett, GeorgesOfGalilee.com
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