Hangry Kitchen

Sometimes a dish doesn’t need much.

Blistered TheFarmInRI shish*to peppers, sour plum glaze, sesame. Smoky, tart, a little sweet, and every once in a while one of those peppers decides to choose violence.

Good luck.

It’s back. Hotter. Stickier. Better.

Warm apple sticky toffee pudding drowning in c***r toffee, tart apple, and date & brown sugar ice cream melting into every little corner.

Sweet, messy, rich, and absolutely not interested in behaving.

The weather is turning colder, which means it’s officially time for a steaming bowl of rich, creamy stew.

Ours is brimming with plump, briny WALRUS AND CARPENTER OYSTERS oysters, smoky bass, and tender, buttery potatoes, all nestled in a velvety broth brightened with a splash of sherry and fragrant thyme. Each spoonful is warm, savory, and deeply comforting, with the ocean’s briny sweetness balanced by gentle smoke and herbs. It’s finished with crisp oyster crackers that crackle and crumble over the surface, adding the perfect satisfying crunch.

Exactly what we want on a chilly night.

This years theme is “Rhode Island After Dark”
Join us on a six course infused journey through Rhode Island folklore. Email [email protected] for more details. Tickets sell out fast so snag yours while you can!

This key lime pie comes with a little bit of Texas pride.

One of our team members is a Johnson & Wales student who also happens to have her own baking business back home in Texas—and her key lime pie has a reputation for being one of the best around.

So naturally, we had to put it on the menu at Hangry.

Texas already knows how good it is. Now we think it’s Rhode Island’s turn.

Come grab a slice, show her some love, and give one of our talented young bakers a proper Rhode Island welcome. We already know how special this pie is—we can’t wait for you to find out, too.

We gave a beautiful leg of lamb the French pot roast treatment and things escalated.

Hopkins Southdowns Honey-braised Gigot lamb. Rosemary-poached pear. Charred endive. Cognac-Dijon jus.

It’s rich. It’s French. It’s ready for fall.

It’s that beautiful time of year again in New England. CONCORD GRAPE SEASON!! We are blessed with so many of them. Now to decide what to do….