Elle's Kitchen

Elle's Kitchen Private Chef specializing in RI Seafood
RI Oyster Tastings
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First 7 days on the RI FOOD FIGHTS hunt for under my belt. Haven't had a bad ice cream yet 😁 But as always, discovered...
08/11/2026

First 7 days on the RI FOOD FIGHTS hunt for under my belt. Haven't had a bad ice cream yet 😁 But as always, discovered a bunch of new places for great ice cream! And at Who Cut The Cheesecake, a great spot for delicious mini cheesecakes, too!

who Cut the Cheesecake
ESKIMO KING 🍦
• Tizzy K’s Cereal Ice Cream •
Two Scoops Cafe
Scoop Shack
High 1 Pizza and more …
The Inside Scoop
Simcock Farm

Last night I had the distinct pleasure of attending the Anna’s pizzeria Tonno dinner.This dinner was conceived when Chef...
08/06/2026

Last night I had the distinct pleasure of attending the Anna’s pizzeria Tonno dinner.

This dinner was conceived when Chef Anthony got some beautiful tuna from American Seafood, based out of Stonington, CT. It was a menu created around the relationship between bread and seafood in southern Italy.

As a culinarian by trade, I love dinners like this. I love seeing how a chef's mind works, the flavor pairings, and going on that journey with them. Last night was a wonderful example of that.

I attended the dinner solo, my usual cohorts at a different dinner taking place in the city. But I don't mind solo dining. The best part about being solo last night? I was sat at the bar front and center, a veritable chef's table without the high price tag 🤣

I paid the extra for wine pairings, and they were generous with those pours all night. Our glasses were filled before every course. The hospitality was warm, the service team made everyone feel at home. The interior had a retro feel, with pressed tin ceilings, counter seating along the windows and a tall bar by the kitchen.

The first course was a tuna croquette, a smoked yellow fish canola (cone) and tuna crudo with pickled yellow tomatoes. The croquette crispy outside, and so, so creamy inside. The yellowfish cone had lovely textures, the pistachio crunch coming through nicely. The crudo was delicate and tender, the picked tomato bringing the perfect level of acidity.

The second course was a Caserta style pizza. No, not the icon on Federal Hill. But pizza montanara - one that is fried and then baked, popularized in the Campania region of Italy and in the town of (you guessed it) Caserta. The first thing you taste is the Sicilain oregano. The crust is crispy but still had give. No flop if that matters. The tomatoes blanched and precisely peeled so they gave easily when you bit into it. The olives and capers paired with the tuna was like an Italian Nicoise pizza. A great eating experience.

(Continued in the comments)

06/07/2026

The Islander opened in 1972, an anchor in the community located on West Shore Rd in Warwick. In 2000, Simon and Ben Chan took it over, always destined for restaurant ownership.

I came for crab rangoons, but when I left I was given the gift of Rhode Island history.

We went shortly after open to beat the rush. The staff had heard of my quest from some customers the night before so they were very excited to see me. I was genuinely flattered.

I asked for their suggestions on dishes I could get with my rangoons and they suggested the scallion pancakes with the salt and pepper spicy chicken wings

The apps came out smelling heavenly and I was salivating. The rangoons were perfectly soft in the center, kani coming through and a hint of onion on the back note. A good balance of the two with the cream cheese. My favorite part was the crispy edges of the purse, they shattered nicely when you bit into them. The duck sauce was straight forward and a nice addition.

The salt and pepper wings are awesome. A must order, mild to medium heat, you've got to eat it with the banana peppers for the best experience.

I hadn't had a scallion pancakes before and I have to wonder how much I was missing in my life because these were flaky, crispy, warm and so good. I see why they were our server's favorite

And just when we thought we were done, they sent out MORE food. Islander fried rice and Peking Beef

The Peking Beef was a revelation for me and a new favorite dish. Savory with a bit of heat, the beef was so tender and it had a great assortment of veggies.

The Islander fried rice has shrimp, ham, and chicken, a real powerhouse. A little under seasoned for me, but nothing a splash of soy sauce couldn't fix.

But the best part of all was when Simon Chan himself came over to chat. I discovered Jackie, the woman who inspired this all, is his daughter. He was so happy we came by and even stood for a picture with me. He wouldn't let us pay, and sent me home with even more food. I had two other spots planned but Simon made sure our trip to the Islander was unforgettable.

(See comments for the rest)

05/30/2026

this rec came from !

RANGOONING RHODY
ROUND THREE
📍 Mindy's Restaurant
3351. E. Main Rd
Portsmouth

An overall decent rangoon, although a bit sweeter than I like. the shape was fun and the texture was in point!

05/29/2026

RANGOONING RHODY
ROUND 2
📍Apsara Asian Restaurant
716 Public St
Providence

Loved the restaurant, food was great. Rangoon was overall delicious but I missed the bite of scallions in the filling.

The hunt continues!

05/28/2026

If you were in my stories yesterday, you heard I'm starting to hunt for the best crab rangoon in Rhode Island.

Let us begin!

ROUND ONE:
📍Chong Qing House
188 Taunton Ave
East Providence

REALLY GOOD RANGOONS although the wrapper fell short for me. Filling had good balance of flavor and texture. The duck sauce, unforgettable.

where should I go next? the hunt for the best continues!

Happy 10th Anniversary, Quahog Week ❤️
05/24/2026

Happy 10th Anniversary, Quahog Week ❤️

TINNED FISH TASTE TEST: ROUND ONE - MACKEREL We have been working on a super secret project these days and one piece of ...
04/16/2026

TINNED FISH TASTE TEST: ROUND ONE - MACKEREL

We have been working on a super secret project these days and one piece of that involves tinned fish.

And with the rise in popularity of this food, you can find tins for as little as a dollar, and as much as $20 or more. So we were curious, how much difference does money make?

From top to bottom with price
$3
$10
$6

Our findings:
Our favorite was Conservas Santos. The lemon and thyme in olive oil stands well on its own or paired with a variety of toppings

Fishwife was excellent as always, but for our purposes, we ended up decided against using a smoked fish for mackerel. Side note: this was great on the creme fraiche toast

We were divided on the Oceans mackerel, mostly because of personal preferences. Still a good tin.

Nothing better on a nice day than enjoying some mackerel with friends!




After a break for the winter, I'm back at it again!Had a great time working for my friend at the WineX event at The Cap...
03/29/2026

After a break for the winter, I'm back at it again!

Had a great time working for my friend at the WineX event at The Capital Grille yesterday afternoon.

We shucked some Matunucks and Wild Goose, and had caviar for the VIP hour. I love working with Katie, every time I do I learn something new. This time I was able to learn more about sustainable caviar and about the differences between the types we were offering (as well as tastings so I could fully understand how to describe it 😁)

Side note, I found my first pea crab of the season yesterday but I totally forgot to take a picture 😭

Stick around and see what I'm up to this year, it's going to get interesting around here 😎

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