Dining Guide

Twin Oaks

A delicious piece of Rhode Island’s culinary history


A Cranston Favorite

It’s hard to grow up in Rhode Island and not have celebrated at least one important event at Twin Oaks, the venerable Italian restaurant in Cranston. Generations of the DeAngelus family have been serving generations of hungry Rhode Islanders since 1933, when Eva and Bill DeAngelus opened up a basement speakeasy during Prohibition. “My grandfather made moonshine and got busted by the Feds,” Susan DeAngelus says. “We still have that original bar.” Bill and Eva eventually built a restaurant across the street from their house, which their son took over, and now is owned by five grandkids: Billy, Jimmy, Kathy, Patty and Susan. Billy and Susan run the restaurant today, with Chef Ryan Mancini in the kitchen.

The family at Twin Oaks, though, is bigger than just those kids. “We have waiters who have been here 50 years,” Susan says, “and a manager who’s been here 51.” There are family photos all over the walls of the lakeside restaurant, which serves Italian classics that people drive from all over the state to get another taste of. “We’re like one big family,” she says. “The staff, even the customers – they feel very at home here.” 

Bigger is Better: Twin Oaks can host 700 guests at a time, including private parties of up to 100 in the Golden Oak Room. 

Dine Al Fresco: The lakeside restaurant has a patio overlooking the lake, which is a secluded place to have a quiet meal. 

Sample Menu

Frutti De Mar

Seafood medley

Marinated Mushrooms

Stuffed Cherry Peppers

Fried Calamari

Ala mama, with hot peppers

Chicken Parmesan

A Twin Oaks classic

Crisp Roast Duck

With a sweet orange reduction

Provimi Milk-Fed Veal Cutlet

Veal Parmesan

Eggplant Parmesan

Filet Mignon

8oz, 12oz or 16oz

Black Angus Sirloin

12oz or 20oz

Broiled Lamb Chops

Two 16oz chops

Broiled Veal Chops

Two 12oz chops

Baked Native Sea Scallops

With butter, white wine, mozzarella cheese, bacon and bread crumbs

Baked Scrod

With seafood salad dressing

Baked Salmon

With a dill butter sauce

Steamed Alaskan King Crab Legs

Sauteed Lobster Tails

Lobster Salad


No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment