Once dubbed the \u201cBeehive of Industry\u201d and \u201cThe Renaissance City,\u201d Providence now calls itself the \u201cCreative Capital,\u201d and with good reason. There\u2019s a lot more than just Fire Water brewing in this little state by the sea.<\/p>\n
From innovations as quintessential Rhode Island as dropping the \u201cr\u201d in \u201cchowdah,\u201d to the city\u2019s new queen bees of culture, here\u2019s oM\u2019s walkable path to some of the best Providence, RI attractions<\/strong>.<\/p>\n Creative Eats<\/strong> Narragansett Creamery<\/a><\/strong> | 33 Dearborn St. Their kitchen\u2019s not open for tours, but you can catch them at the Hope Street (Saturday) and Newport (Wednesday) summer farmers’ markets, the winter farmer’s market<\/a> at Pawtucket\u2019s Hope Artiste Village and these Providence shops (Wednesday and Saturday). NC\u2019s cheeses also grace the plates of many local restaurants, including Pane E Vino, Cook & Browne Public House and Duck & Bunny<\/a>.<\/p>\n The Dorrance<\/a><\/strong> | 60 Dorrance St. Pane e Vino<\/a><\/strong> | 365 Atwells Ave. Julians<\/a><\/strong> | 318 Broadway Creative Arts<\/strong><\/p>\n FLICKERS: Rhode Island Film Festival<\/a><\/strong> F\u00eate<\/a><\/strong> | 103 Dike St. New Urban Arts<\/a><\/strong> | 705 Westminster St. Created in RI<\/strong><\/p>\n Rhode Islanders have been innovating since long before the Griffins made quahog part of the common American lexicon. Though not exhaustive (it would need Awful Awfuls, Jonnycakes and Doughboys), the following list will give you a hefty dose of Ocean State standbys.<\/p>\n Del\u2019s Frozen Lemonade<\/a><\/strong> | 199 Weybosset Ave. Coffee Milk<\/strong> Hot Weiners<\/strong> Clams<\/strong> Creative Hands<\/strong><\/p>\n Steel Yard<\/a><\/strong> | 27 Sims Ave. City Farm<\/strong><\/a> | 109 Somerset St. For more ideas on things to do and where to stay in the Creative Capital, read The Rhode Less Traveled: A Weekend Getaway to Providence<\/a> and Good Things Come in Small States: Providence\u2019s Eco East Side<\/a>,\u00a0and\u00a0Enjoy the Outdoors in Providence This Summer<\/a>.<\/em><\/p>\n
\nMuch of Providence\u2019s creative juices are flowing in the kitchen. Travel + Leisure <\/em>named it one of the country\u2019s top three foodie cities. The city\u2019s green food scene could satisfy the most demanding sustainable diner (and get others to hop on the eco-wagon).<\/p>\n
\nRhode Island\u2019s only cheese producer, Narragansett Creamery makes their cheeses and spreads in Providence, using fresh, hormone- and antibiotic-free cow\u2019s milk from local farms. The creamery gives its seaside home a nod with names like Renaissance Ricotta (a kettle-heated, hand-dipped ricotta), Pirate Spread (a spicy-sweet spread made from their Salty Sea Feta) and the gouda-style Divine Providence.<\/p>\n
\nServing modern food in a retrofitted bank, the newly opened Dorrance sets the bar high in both atmosphere and cuisine. Take your pre-dinner cocktail into the open vault, or soak up the 1920\u2019s grandeur at the bar. Chef Ben Suckle works with the mentality, \u201cIf it grows together, it goes together,\u201d so diners can bank on a healthy mix of locally grown flavors.<\/p>\n
\nFocusing on four or five ingredients in each dish, Pane e Vino keeps things rustic, simple, local and fresh. It\u2019s a combination that works for locals, who keep coming back for another taste of the Campagna-inspired cuisine. The Trattoria Menu (three courses for $19.95) has something for everyone, including gluten-free eaters, who can request Pane e Vino\u2019s entirely gluten-free menu.<\/p>\n
\nThis quirky-hip hangout draws art and tofu lovers with loads of vegetarian\/vegan specialties and floor-to-ceiling art and kitsch (note the bathroom\u2019s Pez display). There\u2019s plenty of wackiness for carnivores to chew on as well, from a pomegranate braised lamb pot roast, to bacon fat popcorn and New England Thanksgiving pizza (cider pulled turkey, dried cranberries, country gravy and Swiss on naan). Look out for Julians’ Beer Dinners, which generally pair craft brews and a pre-fixe meal with\u00a0 live music.<\/p>\n
\nUnlike Newport\u2019s beloved Folk Festival, Providence\u2019s summer arts apex often means discounts on hotels and travel. The August festival screens some 200 cinematic works (selected from 4,500+ submissions) over six days. Attendees are often privy to Sundance winners before they hit Sundance and short-film Oscar nominees before they make it to the Academy Awards. Get the VIP experience and join the opening and closing celebrations, or spend just $15-25 for a night or day pass.<\/p>\n
\nRhode Island\u2019s new music mecca, F\u00eate marries Moroccan style and New England funk to create a truly vibrant space. The boutique live music venue hosts local and emerging acts (like the What? Cheer Brigade<\/a> and Hot 8 Brass Band) and established artists (like Mos Def and Cowboy Junkie) alike. Their mission is \u201cto rejuvenate the relationship between music and revelry; create a haven where both artists and audiences engage in a unique and gratifying cultural experience and actively participate in the revitalization of Olneyville, a unique and historic Providence neighborhood.\u201d We can get behind that.<\/p>\n
\nWant to feel inspired? Check out New Urban Arts, a veritable circuit of creativity. NUA provides studio, exhibition space, and mentoring for young artists. These high school students and young artists delve into the visual, performing, and literary arts through free out-of-school workshops. They even have a teaching program, through which emerging artists take part in a yearlong residency and learn how to work with the youth. Then, they pass the inspiration on (many have become local educators and leaders in community arts). Drop by NUA to meet some of the artists and see what\u2019s on exhibit<\/a>.<\/p>\n
\nGreat Grandfather DeLucia made the first batch of Del\u2019s Frozen Lemonade in his home of Naples, Italy in 1840. Mixing snow he stored in caves over the winter with the fresh juice of summer lemons and sugar, DeLucia created a family tradition. Great Grandfather\u2019s son brought the recipe over to America, and his <\/em>son made a frozen lemonade machine. By 1948, Del\u2019s Frozen Lemonade was a thriving stand in Cranston, RI. Today, the stands are at most every RI beach, with storefronts dotting the state and make-at-home products sold in shops and online. Del\u2019s is the essential summer treat: refreshing, super-lemony, just sweet enough and totally worth the brain freeze to come.<\/p>\n
\nRhode Islanders love their coffee (the state\u2019s home to the most Dunkin\u2019 Donuts per capita in the country). They love it so much, they found a way to make their milk taste like it: coffee syrup. They\u2019ve been drinking some version of coffee milk\u2014the official state drink\u2014since the 20\u2019s, with some pledging allegiance to Eclipse, others Autocrat, Coffee Time or the now-defunct Silmo. Eclipse was the Rhode Island pioneer, but the syrup war simmered down in 1991, when Autocrat acquired Eclipse and Coffee Time (formerly owned by Eclipse). Autocrat still produces all three brands; diner-hop and sample all three to decide which is best for yourself (and then buy a few bottles for the road).<\/p>\n
\nHot dog! The hot weiner is Rhode Island\u2019s of-the-land fast food staple. They\u2019re also known as New York System wieners, named so by the Greek immigrants who arrived in RI by way of Ellis and Coney Island in the 1920s. The name was a marketing tactic; you won\u2019t find this style weiner in New York. The thin frankfurters, usually made of veal and pork, are topped with a spicy meat sauce, chopped onions, yellow mustard and celery salt and served in steamed buns. Eat like a regular and order three (or four. . . they\u2019re smaller than your average dog) \u201call the way\u201d (as opposed to without the onions), along with a side of vinegar, ketchup and salt-sprinkled fries, and some coffee milk to wash it all down. The battle for the title of original and best hot weiner is as heated as that for the title of NYC\u2019s real Ray. Stick to the old timers\u2019 favorite and head to Olneyville New York System (20 Plainfield Street). Pick up a few spice packets on your way out.<\/p>\n
\nSure, you can simply grill, steam or saut\u00e9 them, but the home of the quahog prefers these bad boys minced, fried, stuffed and baked. Get the full effect with a clam\u00e5sbord of chowder (RI tradition calls for clear broth, but you\u2019ll find plenty of creamy New England style and Rhode Island red\u2014a precursor to \u201cManhattan Clam Chowder\u201d\u2014around town), fried clams, stuffed quahogs (aka \u201cstuffies\u201d), clams casino (broiled or grilled clams, typically buttered up and topped with bacon, parmesan, garlic and wine) and the beignet-esque puff of mollusc-studded magic known as clam cakes. Get all of the above (some of the state\u2019s best) and a casual clam shack experience right in the city at East Providence institution Horton\u2019s Seafood<\/a> (809 Broadway).<\/p>\n
\nThe Steel Yard looks how it sounds: open space, heavy on the metal. With aims to revitalize Providence\u2019s industrial valley district and strengthen community through creative experimentation, The Steel Yard is both education center and industrial arts facility. The Steel Yard hosts affordable and free youth programs, like summer \u201cCamp Metalhead,\u201d in glass, ceramics, jewelry, blacksmithing and more. Adults get to play too; check out The Steel Yard\u2019s one-day workshops for a chance to get your hands dirty and maybe even twist some metal over the weekend.<\/p>\n
\nLooking to create something sustainable? Venture out into Southside Community Land Trust\u2019s yard, aka City Farm. With only \u00be acre of land and dedicated volunteers, City Fardle school students for a summer of hands-on gardening and education, and volunteers of all ages are also welcome to dig in from 8am-3pm, spring and summer weekdays. If you\u2019d be more interested in eating than harvesting on your trip, you can find City Farm produce at these local markets.<\/p>\n