♪ [CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> THE CITY OF NEWPORT IS WHERE MUCH OF NEW ENGLAND BEGAN.

THE NAME RHODE ISLAND REFERS TO THIS HARBOR, ONE OF THE FIRST TOPIC POINTS FOR EXPLORERS AS THEY REACHED THE NEW WORLD IN THE LATE 1500S.

NEED THIS TO SAY, THERE IS A LOT OF HISTORY IN THE STILL BUSTLING PORT TOWN, ALSO HOME TO RESTAURANTS, TAVERNS AND PUBS, MANY WITH LONG HISTORIES.

IN THIS EPISODE, WE WILL EXPLORE TWO LONG-STANDING FIXTURES THAT HAVE BECOME INTERNATIONAL FAVORITES IN THE REALM OF FINE DINING.

BOUCHARD RESTAURANT AND THE WHITE HORSE TAVERN.

♪ ALI: JOIN US AS WE EXPLORE TWO OF THE OCEAN STATE'’S MOST CLASSIC FINE DINING DESTINATIONS, RIGHT HERE ON "A TASTE OF RHODE ISLAND."

♪ >> RHODE ISLANDERS ARE PROUD OF THEIR HISTORY, CULTURE AND ABOVE ALL THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DIVERSE CULTURAL INFLUENCES AND A RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVERS PARADISE.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE, TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, DISTILLERS AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD CULTURES.

FROM CLASSIC TO CUTTING-EDGE, THIS IS A TASTE OF RHODE ISLAND.

>> LOOK AT THIS, THIS IS GORGEOUS.

♪ >> A TASTE OF RHODE ISLAND IS PRESENTED BY DAVE'’S FRESH MARKETPLACE, PROUD TO BE SERVING OUR NEIGHBORS AND COMMUNITY SINCE 1969.

NOW WITH 10 LOCATIONS.

DAVE'’S, BETTER FOOD, BETTER SERVICE.

AND CISCO BOSTON, PROVIDING FOOD SERVICE PRODUCTS TO NEW ENGLAND CUSTOMERS FOR OVER 40 YEARS.

GOOD THINGS COME FROM CISCO.

♪ >> AND TO THE BREACH WAY GRILL, FEATURING NEW YORK STYLE PIZZA, FRESH GROUND BURGERS, ITALIAN INFLUENCED PASTA DISHES AND OUTDOOR DINING.

THEY HAVE BEEN SERVING GREAT FOOD SINCE 2011.

GEORGIA'’S OF GALILEE, SERVING SEAFOOD AND POINT JUDITH FOR OVER 70 YEARS.

EAT FISH, LOVE LIFE AT GEORGE'’S.

AND RICH'’S SWEET HEAT.

IT IS NOT A BARBECUE SAUCE, IT IS NOT A HOT SAUCE, IT IS RICH'’S SWEET HEAT.

♪ >> DOWN ON LOWER THANES, BOUCHARD RESTAURANT HAS BEEN SURVEY WORLD-CLASS FRENCH CUISINE WITH NEW ENGLAND INFLUENCES FOR MORE THAN 25 YEARS.

[FRENCH MUSIC PLAYING] ♪ >> HI, I AM ALBERT BOUCHARD.

WE HAVE THE INN.

MY WIFE, SARAH.

WE HAVE BEEN RUNNING THE RESTAURANT FOR 25 YEARS HERE IN NEWPORT AND WE RECENTLY OPENED ANOTHER RESTAURANT ABOUT FOUR YEARS AGO.

MY COOKING BACKGROUND, WHICH INCLUDES GOING TO CULINARY SCHOOL AND CIA AND -- COLLEGE FOR A RESTAURANT DEGREE.

FINISHING OFF IN FRANCE FOR 2.5 YEARS AT TWO AND THREE-STAR MICHELIN RESTAURANTS.

SO WE HAVE BEEN DOING THIS FOR 25 YEARS, ALMOST, I THINK IT IS OUR 25TH YEAR.

>> IT HAS GONE SO FAST.

>> I KNOW.

IT JUST DOES.

OUR THREE KIDS GREW UP HELPING OUT IN CLEANING THE RESTAURANT AND KITCHEN AND EVERYTHING.

ONE OF THEM DECIDED TO STAY ON WITH US, OUR ELDEST DAUGHTER BRITTANY, WHO NOW IS THE GENERAL MANAGER OF THE PROPERTIES.

>> YES, WE HAVE A LOT OF FUN HERE, WE REALLY DO.

WE LOVE OUR EMPLOYEES.

WE ARE VERY FORTUNATE TO HAVE A WONDERFUL STAFF, MOST OF THEM BEING HERE EIGHT OR MORE YEARS.

AND, YEAH, WE HAVE A GREAT TEAM.

IT IS LIKE FAMILY.

IT IS OUR FAMILY.

HERE AT BOUCHARD.

>> THERE WERE TIMES WE DID NOT THINK WE WOULD MAKE IT BECAUSE WE HAVE A JUST CODE AND WE READ -- DRESS CODE AND WE REQUIRE CERTAIN THINGS.

BUT WE REALLY BELIEVE THAT IS STILL PEOPLE WHO LIKE TO GO OUT AND DINE.

>> YEAH.

♪ >> WE ARE IN THE KITCHEN NOW.

NEXT TO ME IS JESSICA, THE CHEF DE CUISINE.

SHE HAS BEEN WITH ME FOR PROBABLY EIGHT YEARS NOW, STARTING FROM AN INTERN AT JOHNSON WILLS UNIVERSITY, AND THEN SHE STAYED ON FOREVER.

AND SHE IS TO TAKE A BUS THREE HOURS EACH DIRECTION TO GET HERE AND THREE HOURS BACK TO HER HOUSE.

AND THAT IS DEDICATION.

SHE HAS A PASSION FOR FOOD.

AND MOST IMPORTANTLY, SHE HAS A GREAT PALETTE.

SHE HAS THE TASTE AND SHE KNOWS AND UNDERSTANDS WHAT I AM LOOKING FOR AND WHAT FRENCH CUISINE IS AND THE FLAVORS WE ARE TRYING TO EMULATE, SO SHE HAS BEEN IN CHARGE NOW FOR A YEAR.

WE KEEP ALL OF HER ACCOLADES ON TOP.

SHE HAS DONE A GREAT JOB.

WE ARE PROUD OF HER.

SHE WILL MAKE A COUPLE DISHES TODAY.

WE WOULD DO THE LOBSTER, ONE OF THE HOUSE FAVORITES.

AND THAT WAS A DISH I LEARNED IN FRANCE.

CARDANELE MEANING IT IS A RED SAUCE.

AND FOR THE ADDITION WE DO HAVE SOME DICED CARROTS, SOME LEEKS, TOMATO, SHALLOTS AND ONIONS, SOME TARRAGON, SOME DICED RED PEPPER, AND SOME CELERY.

♪ [SIZZLES] >> WHITE WINE.

SOME TOMATO PASTE AND WATER.

AND WHEN THAT COMES TO A BOIL WE WILL STEAM THE LOBSTER.

IN THE MEANTIME, WE WILL DEMONSTRATE OUR SAUCE, WHICH IS A SAUCE I LEARNED IN FRANCE THAT IS WHITE WINE AND SHALLOT REDUCTION WITH WHITE MUSHROOMS.

TO FINISH THIS, ALL WE HAVE TO DO IS ADD THE HEAVY CREAM, THEN STRAIN IT.

THEN THE SAUCE -- I THINK OF PHILOSOPHY IS WE CANNOT HAVE TOO MUCH SAUCE.

PEOPLE MIGHT SAY SOMETHING IS DROWNED IN SAUCE, BUT FOR ME I DO NOT THINK THERE IS SUCH A THING.

♪ WE WILL BE ADDING MORE TOMATO PASTE.

WE WILL BE ADDING SAFFRON AND CAP RICA -- PAPRIKA.

WE LOOK AT DOWN AND ADD TRUFFLES AND COGNAC.

THEN WE WILL PUT TOGETHER OUR LOBSTER.

SO, SEPARATE THE TAIL.

[CLICKING] [CRACKING] >> WE TAKE OUT THE STOMACH AND THE CORAL.

AND GIVE IT A GOOD RINSE.

AND TAKE THE LOBSTER TAIL AND THIS WHOLE THING COMES OUT.

WE WILL CUT THAT IN HALF.

AND TAKE OUT THE CLAWS.

GIVE IT A GOOD WHACK.

THAT COMES OFF WHOLE, THE CLAW, THEN WE END UP WITH THE CLAW.

A LITTLE BIT OF THIS IN THE BOTTOM.

A LITTLE BIT OF THIS BEAUTIFUL TRUFFLE LOBSTER SAUCE.

A TINY BIT OF CHEESE.

AND THIS IS WHERE YOU ARE -- CHEESE.

WE WILL TAKE BITE-SIZE PIECES OF THE LOBSTER.

YOU DO NOT WANT ANYONE TO HAVE TO DO ANY WORK.

WE WILL STUFF IT BACK INSIDE THE SHELL.

WE WILL TAKE SOME SCALLOPS.

TAKE OFF THE MUSSEL.

AND WE WILL PUT SOME SCALLOPS IN THERE.

WE GET ALL OF OUR SEAFOOD LOCAL.

WE ARE ON SUCH A MAGNIFICENT, YOU KNOW CLUB BODY OF WATER NEA -- YOU KNOW, BODY OF WATER NEAR THE BAY.

WE GET BLACKFISH LOCAL, WE GET STRIPED BASS LOCAL, WE GET A LOT OF LOCAL FISH.

WE DO IMPORT SOME THINGS AT THE RESTAURANT.

THINGS FROM EUROPE.

NOW, WE WILL PUT SOME OF THE CARDINALE SAUCE ON IT.

AND THEN MORE OF THE OTHER SAUCE.

THEN WE WILL COVER IT WITH MORE CHEESE.

THEN WE WILL PUT IT IN THE OVEN.

A TOUCH OF WATER SO IT DOES NOT BURN ON THE BOTTOM.

IT WILL GO INTO A 500 DEGREE OVEN.

FOR ABOUT, I WOULD SAY IT TAKES ABOUT 8-10 MINUTES.

IF YOU MAKE THIS AT HOME, YOU CAN MAKE THESE AHEAD OF TIME AND WHEN THE GUESTS ARE READY TO SIT DOWN AND YOU HAVE YOUR SALAD, YOU THROW THE LOBSTER IN THE OVEN.

IN 10 MINUTES, YOU WILL BE ABLE TO PUT THEM OUT ON A PLATTER OR ON A PLATE, WHATEVER YOU LIKE TO DO.

THIS IS JESSICA DEMONSTRATING ONE OF OUR OTHER SPECIALTIES, COFFEE CRUSTED DUCK WITH BALSAMIC REDUCTION SAUCE.

SHE IS ACTUALLY TAKING THE DUCK BREAST OFF THE SKIN.

THEN WE WILL SAUTE THEM.

[SIZZLES] >> A VERY CIVIL AND QUICK DISH TO DO.

AND THEN SPRINKLE COFFEE.

SPRINKLE THAT ON TOP.

AND THEN FOR 10 MINUTES.

THEN WE WILL TAKE THE SKIN AND COOK THAT DOWN.

NOW, SHE IS GOING TO SHOW YOU HOW TO MAKE THE SAUCE.

SHE WILL START WITH A LITTLE BIT OF COGNAC.

AS SOON AS THAT IS ALMOST ALL COOKED OUT, SHE WILL ADD THE BALSAMIC, AND THEN A LITTLE BIT OF SUGAR.

NOW THAT HEAVY CREAM.

THE VINEGAR WILL STAND ON ITS OWN.

SHE WAS SET UP THE PLATE FOR THE LOBSTER FOR US.

TAKE THE LOBSTER OUT OF THE BROI LER.

HAS GREAT COLOR.

AND -- TAKE SOME OF THE SAUCE.

PUT IT RIGHT UP ON TOP.

WE CALL THAT LOVE.

♪ >> WE ARE GOING TO SET UP OUR DUCK PLATE.

ARE YOU READY?

>> MHM.

>> WE WILL CUT THE DUCK AT A SMALL ANGLE.

WE WILL TAKE THIS AND MOVE IT ONTO THE PLATE, FAN IT OUT.

PERFECT MEDIUM RARE, THAT IS HOW WE LIKE TO SERVE IT.

THIS IS THE CRISPY DUCK SKIN.

AND DUCK WITH A COFFEE CREST -- CRUST AT BOUCHARD.

♪ >> HERE WE ARE AT BOUCHARD'’S, 25 YEARS THIS PLACE HAS BEEN ONE OF THE TOP PLACES IN NEWPORT AND WE ARE ABOUT TO HAVE ONE OF THE SIGNATURE HOUSE DISHES.

THIS IS CALLED THE LOBSTER CARDINALE.

THIS IS THE COFFEE CRUSTED DUCK WITH THE DUCK FAT ON TOP.

BON APETIT.

>> LOOK AT THAT.

THE BEURRE SAUCE, MM.

AND THAT TRUFFLE -- WOW, THAT IS PERFECT.

THAT IS GORGEOUS.

>> THANK YOU SO MUCH.

IT IS AMAZING.

>> FINISH THE DUCK WHILE IT IS HOT.

>> WE WILL.

>> AND THIS BEAUTIFUL SAUCE, MMM.

DENATURA WELLNESS.

>> THE COFFEE CRUSTED DUCK BREAST.

THAT BREAST WAS SO TENDER.

THE COFFEE GROUNDS GIVE IT A NICE CRUNCH.

THE SAUCE IS RICH, BUT SWEET AND CREAMY.

♪ >> PERFECT.

OK.

THIS IS GORGEOUS.

EVERYTHING BALANCES.

MAGNIFICENT.

♪ >> FROM THE WHARF, THE HISTORIC WHITE HORSE TAVERN IS THE OLDEST OPERATING RESTAURANT IN AMERICA.

SINCE 1673, THE WHITE HORSE HAS BEEN ONE OF THE MOST IMPORTANT GATHERING SPOTS FOR FOOD AND LIBATIONS AND CONTINUES THE TRADITION TO THIS DAY WITH A LOCALLY SOURCED MENU THAT IS A BLEND OF TRADITIONAL AND MODERN.

MY NAME IS RICH.

I AM THE EXHIBIT OF CHEF AT THE WHITE HORSE TAVERN.

I HAVE BEEN HERE, I'’M IN THE MIDDLE OF MY NINTH YEAR.

THIS IS THE TAVERN.

THIS ROOM WAS THE ORIGINAL KITCHEN.

WHAT WE ARE TRYING TO DO HERE WITH CUISINE IS TRY TO RESPECT THE HERITAGE OF US BEING A TAVERN, AND ALSO A FINE DINING OPERATION, ESTABLISHMENT.

SO IT IS IMPORTANT FOR US TO NOT GET TOO CRAZY WITH SUPER FANCY FOOD.

WE WE TRIED TO PUSH THE ENVELOPE -- WE TRY TO PUSH THE ENVELOPE, BUT WE ALSO TRY TO THROW IN TRADITIONAL ITEMS, ITEMS WITH STORIES.

WE LIKE TO DO, OR I LIKE TO PERSONALLY DO THINGS LIKE I HAVE BEEN DOING A SCOTCH EGG FOR YEARS, BECAUSE IT HAS A STORY BEHIND IT.

IT IS SOMETHING THE WHITE HORSE STAFF CAN SELL.

IT WAS STREET FOOD IN LONDON.

WE MAKE IT SPECIAL BY DOING IT WITH A DUCK EGG, MAKING OUR OWN SAUSAGE FROM SCRATCH.

AND COOKING IT SOFT AND SERVING IT WITH OUR HOUSE MADE SAUCES.

IT WAS TRADITIONALLY SERVED WITH WHISKEY SAUCE, SO WE TAKE THE AMERICANA OF BOURBON, INSTEAD OF SCOTCH, AND WE DO THAT.

WE DO A SAUTEED CALAMARI.

ONE OF THE MOST, OR BEST IN THE STATE.

THE WAY OURS IS DIFFERENT AS WE USE CANOLA OIL WITH GARLIC AND THYME, AHEAD OF TIME, SO IT SOFTENS THE CALAMARI.

WE HAVE BEFORE LATE AND ON THE MENU.

-- BEEF WELLINGTON ON THE MENU, THEY ARE GREAT.

THAT IS WHERE WE TOW THE LINE TRADITIONALLY.

AT NIGHT, WHAT WE ARE REALLY PROUD OF IS OUR LOCALLY SOURCED PRODUCTS, THE FISH WE GET FROM POINT JUDITH.

I HAVE THREE BOOKS I USE DOWN -- BOATS I USE DOWN THERE.

THE RELATIONSHIP WITH THE FISHERMEN AND THE OYSTER FARMERS, AND IT IS IMPORTANT FOR US TO HAVE OUR HANDS IN THE PROCESS, SO WE KNOW EXACTLY WHERE OUR FOOD IS COMING FROM.

SO HANDPICKING IT IS IMPORTANT FOR US.

I WORK WITH AN OYSTER FARM OUT OF THE GREAT POND IN POINT JUDITH.

I WAS THERE YESTERDAY.

I HARVESTED 300 OF OUR OYSTERS, HAND-PICKED, THAT WILL BE ALL MY CUSTOMERS'’ PLATES.

I SAWED, TOUCHED AND FELT EVERY SINGLE OYSTER.

SOME OTHER FARMS WE ARE USING, I HAVE PERSONAL RELATIONSHIPS WITH, ARE ROSE HILL HEIRLOOMS IN WAKEFIELD, RHODE ISLAND.

HE IS DOING A PART OF FARMING THAT DISTURBS THE SOIL LESS, IT DOES NOT CUT UP THE WORMS, IT CREATES A MICRO ECO SYSTEM UNDER THE SOIL, WHICH PRODUCES A HEALTHIER PLANT.

A MUCH BETTER TASTING TOMATO.

AND OTHER KINDS OF SQUASHES AND VEGETABLES.

THESE KINDS OF TECHNIQUES ARE VERY IMPORTANT.

THEY COST MONEY.

AND -- BUT THEY PRODUCE A BETTER PRODUCT.

AND THE RELATIONSHIPS AND TIME WE ARE SPENDING OUTSIDE OF OUR WORK HERE IN ORDER TO SOURCE AND PICK THOSE PRODUCTS ARE FOR NOMINAL.

-- ARE PHENOMANAL -- ARE PHENOMENAL.

>> I WOULD DO THE SCALLOP ENTREE, SERVED WITH SOME GNOCCHI, SOME SPRING PEAS, LOCAL CARROTS AND A SPRING ONION PUREE.

BASICALLY, WHAT I AM DOING HERE IS GIVING A NICE HEAVY SEASON OF SALT, FRESHLY GROUND PEPPER.

AND TAKE A LITTLE BIT OF CANOLA OIL.

A TOUCH TO START.

AND PUT THE SEASONED SIDE OF THE SCALLOP IN THE PAN.

IT IS IMPORTANT TO HEAR THE SIZZLE, THAT TELLS YOU IT IS HOT ENOUGH.

YOU WANT MEDIUM TO HIGH HEAT.

ONCE WE DO THAT, WE INCREASE THE HEAT SLIGHTLY.

IN THE SAME, WHILE WE ARE COOKING THOSE, WE WILL TAKE ANOTHER PAN.

A LITTLE BIT OF OIL.

SOME BUTTER.

[SIZZLES] >> MIDWAY HAVE OUR TINY GNOCCHI.

MADE WITH FLOUR, EGG, A LITTLE PARMESAN CHEESE.

AND YOU WANT TO GET A BROWN CRUST ON THE OUTSIDE OF THEM.

WE WILL MOVE THEM AROUND FAIRLY QUICKLY.

AND AS OUR SCALLOPS ARE STARTING TO SEAR, THEY ARE GETTING A NICE CRUST ON THEM, SO I WILL THROW IN A LUMP OF BUTTER.

GETTING A NICE CRUST ON THE OUTSIDE, PERFECT HEAT.

DO NOT GO TOO HARD.

AND I WILL ADD MY CARROTS TO THOSE.

TAND MY RAW STRING BEANS.

A LITTLE BIT OF SALT.

TO SUSAN -- SEASON IT.

THE SCALLOPS ARE READY TO TURN OVER, THEY ARE STARTING TO GET A NICE CRUST ON THE OUTSIDE OF THEM.

NOW IS WHEN YOU TIP THE PAN.

ALRIGHT.

THIS IS DONE AND READY TO PLATE.

I HAVE A NICE, THIN SAUCE HERE OF SPRING ONION.

I DO A LITTLE BIT ON THE PLATE THERE.

SCALLOPS.

SCALLOP, SCALLOP, SCALLOP, SCALLOP -- KIND OF FILL IN.

[SCRAPING] >> EVERYTHING WE DO HERE IS WITH A SPOON, THAT WAY IT PLATES A LITTLE BIT BETTER.

AND YOU CAN KIND OF -- [SCRAPING] -- CONTROL HOW SOMETHING LOOKS ON A PLATE.

OR NOT.

[LAUGHTER] >> A LITTLE TANGERINE VINAIGRETTE.

THAT WILL BRIGHTEN IT UP A LITTLE BIT.

AND THEN WE USE SOME MICRO-GREENS TO ADD A LITTLE BIT OF DEPTH TO THE PLATE.

SO WE WILL FIX THAT SO THE CARET -- CARROT COMES UP A LITTLE BIT MORE.

THE SWEETNESS OF THE PEAS, THE EARTHINESS OF THE CARROTS, AND THE NICE PILLOWY TEXTURE OF THE GNOCCHI, AND SOME REALLY SWEET AND MEATY SCALLOPS.

FRESH, FRESH, FRESH, MAYBE A DAY OFF THE BOAT.

TWO DAYS MAX.

♪ [CLASSICAL MUSIC PLAYING] >> THE NEXT DISH IS A LOCAL BATH -- BASS WITH SOME POTATOES AND A LITTLE BIT OF FENNEL SALAD WITH MICRO-RED MUSTARD GREENS, RADISHES AND CITRUS FRUIT.

THE BASS IS SKIN SIDE FIRST.

HOLD THAT DOWN WITH YOUR HANDS, BECAUSE IT WILL NATURALLY TRY TO PUSH UP.

PUT THAT DOWN, THROW IN THE BUTTER.

AND THEN THE FISH IS READY TO FLIP.

IT HAS A NICE COLOR ON IT.

NOW WE ARE JUST BASTING THE FISH UNTIL IT COOKS THROUGH.

JUST PAST MEDIUM RARE TO MEDIUM.

WE WILL TAKE A DARKER DISH.

ADD SOME SMOKED TOMATO JAM.

WE REDUCE THEM WITH THE SUGAR AND VINEGAR AND SOME SPICES.

PUT THAT IN THE MIDDLE OF THE PLATE.

AND WE TAKE THE PERUVIAN POTATOES.

EIGHT ON TOP, LIKE THAT.

PUT SOME ON TOP OF THOSE.

AND WE HAVE A SALAD USING RED MUSTARD GREENS AND SOME FINAL -- SOME FEENNNEL.

WE HAVE SOME RADISHES AND SEGMENTED ORANGES.

SOME OF THE TANGERINE VINAIGRETTE WE USED ON THE SCALLOPS.

AND A TOUCH OF OLIVE OIL.

THAT IS SHREDDED DAILY, NICE AND FRESH AND THIN.

AND THEN WE WILL TAKE A LITTLE BIT OF THAT AND PUT IT ON TOP OF THE FISH.

COUPLE OF ORANGES AROUND.

AND A LITTLE BIT OF PUREE WITH CANOLA OIL.

THAT ALL GOES ALONG THE PLATE.

AND THIS OVER-THE-TOP.

AND THAT WILL GIVE IT -- THEN GIVE IT A LITTLE WIPE, JUST TO CLEAN IT UP, BECAUSE WE WANT EVERYTHING TO LOOK PROPER.

AND THIS IS OUR CATCH OF THE DAY WITH PERUVIAN POTATOES, SMOKED TOMATO JAM, SOME FENNEL AND CITRUS SALAD.

♪ >> LOOK AT THE DETAIL, THE GORGEOUS POTATO THAT HE PANSEARED.

WITH A GORGEOUS CRUST.

THE SEA BASS HAS AN AMAZING CRUST ON THE OUTSIDE, PERFECTLY COOKED ON THE INSIDE.

BEAUTIFUL MEDIUM TO MEDIUM RARE, EXACTLY HOW I LIKE IT.

WOW.

I LOVE HOW THEY BLEND THE OLD WORLD WITH THE NEW WORLD HERE AT THE WHITE HORSE TAVERN.

HE USES THE FRESHEST LOCAL INGREDIENTS, COMBINING THE OLD TRADITIONAL FARE WITH AN AUTHENTIC, NEW TWIST.

THESE GUYS DO AN AMAZING JOB.

♪ >> "A TASTE OF RHODE ISLAND.""

PRESENTED BY DAVE'’S.

NOW WITH 10 LOCATIONS.

DAVE'’S FRESH MARKETPLACE.

BETTER FOOD, BETTER SERVICE.

♪ [CAPTIONING PREFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.