Sunny
- Oct 16, 2019
- 3 min read

Veggies are all we got!!

Scouring out hidden gems has always been demanding and my saga has led me to one of those in Rhode Island. Yeah, my tryst with food & wine has ushered me to this picturesque seaside colonial town.

The place in question is The Grange.

Situated on the Broadway St in the downtown, this place has quite an appeasing and a vintage charm to it.

I fell in love with the mere look of the place and it being a weekday, the place was decently packed. Went ahead and got ourselves placed at the table. Ordered some beers straightaway and asked the server with their best-sellers. I was told the menu changes frequently as the chef experiments with local produce from the farms. Lovely, ain't it?

I went ahead with today's specials. Firstly, I went ahead and ordered the Gazpacho Verde.

The mere look of the dish made my senses electrified. The freshness was oozing out of it. This cold soup is worth every dime. The ripe avocados set the stage for this delectable journey I am enduring. Accompanied with cucumbers, celery and green chilies, this has to be the perfect inclusion as a starter for every foodie out there. Ya'll hear me?

Topped with chili lime cilantro oil and fried onions with cilantro makes it unsurpassed. A refreshing touch to the palate. Definitely a must try!

Taste: 9/10

My next order is Roasted Cauliflowers which came right after I gulped down the potage.

A foodie eats with his eyes and I am no exception. How can one not stop drooling looking at that?

The cauliflowers were roasted thoroughly and was backed by the sweet chili sauce, peanuts and green onions. But, I must say the cauliflowers paired with Cilantro Ginger Aioli was the best thing that happened to this dish.

The crispness from the cauliflowers and the tinge of refreshing touch with the aioli was just about right. I would have not bothered if the sweet chili sauce was excluded from the dish as it made that a tad bit sweet. But, in no way does it take back the pomp of the fare.

Taste: 8/10

Next comes their special Po Boy. What's special about it? Louisiana churns them out by the second and I hope they don't disappoint those expectations, I contemplated.

There's more to it. This one is vegan. The restaurant is vegan. I am vegan. Well, at least for this meal. And I wondered whats the stuffing that went into this one. Served alongside kettle cooked chips made in house and pickles with coleslaw, the food started on the right chords.

Took my first bite and I was astonished with the taste it had offered. There was this crispy shiitake mushroom which was fried in a flavored batter along with lettuce and the arugula which adds a distinctive touch to it. The remoulade was perfect and pairing with a pretzel roll was itself a winner!

Taste: 9/10

While I was munching the Po Boy, the server came up with a local favorite, Pommes Frites.

These fries were amazing. They were seasoned thoroughly with the New Bay and served alongside aioli. Not greasy, but most definitely crispy and purely satisfying.

Taste: 7.5/10

While I was at it, out came the final entrée. The General Tso's Tacos.

This meat alternative tacos look colorful and appetizing at the first look. Laden with Blackbird Foods Seitan and intermingling with kimchi and green onions along with jalapenos and guacamole make it a worthwhile fare. Oh, not to forget mentioning the chili aioli and shreds of queso fresco in them.

The first bite had all of them and it was unparalleled. The Seitan was juicy enough taking in all the flavors of the ingredients. The acidity of the kimchi and the fresh guac make it a decent plate worth ordering. A perfect amalgamation of flavors which General Tso would be proud of.

Taste: 9/10

The ambience was cozy, that one could enjoy having a quiet dinner or they also provide live music during some days if you are lucky to be present.

Yeah, that isn't my house. I so wish the decor was the same though. Happened to get some isolated pictures of the place as I was present until the closing time. Make no mistake as this place is usually packed during weekends and dinners on weekdays.