Between her warm smile and greeting, nice décor and good food and drinks, Kimberly’s is an “all’s right with the world” place. We were very much looking forward to interviewing Kimberly and tasting her cuisine. We were not disappointed.
Upon arrival at the restaurant, out came the team of Kimberly Ward, Terry Smith and Patty Crowley with other team member Norman Ward, who gave us a quick wave as he retreated to the kitchen to prepare the appetizer. Kimberly, Norman and Terry have worked together for 34 years throughout Rhode Island and Southern Connecticut. Patty joined them 16 years ago. Both Norman and Terry went to Johnson & Wales University, which is well-known for its culinary program. Norman is chief chef, Terry and Patty oversee the very successful catering business, while Kimberly oversees everyone and everything. All are full-time Block Island residents.
Kimberly reported that most of their food is purchased from local sources — produce from Rhode Island farms, seafood from day boats and most of their beef from Block Island’s own Sprague Farm. In addition, they are developing their own garden at Adrian Mitchell’s farm — another “farm to table” effort on Block Island.
During our conversation, a White Sangria Spritzer and a Seafood Trio with Peppercorn Sauce (or, as the French say “ménage a poive”) appeared, and both were a Wow! The Spritzer, made with white wine, brandy, pineapple juice, orange juice, a bit of club soda, fresh mint, orange, lemon and grape ice cubes, was light and refreshing and was a perfect accompaniment to the appetizer. The Seafood Trio was a beautifully presented and a perfectly pan-seared trio of two jumbo shrimp, two large caramelized sea scallops and two rare sushi grade tuna with a peppercorn brandy beurre blanc sauce. It all quickly disappeared from the plate.
This is a perfect combination to begin a dinner at Kimberly’s, sitting outside on a warm evening in the lovely front yard with its picket fence or, for that matter, sitting in the well decorated restaurant on a rainy night!
— Becky Ballard and Ruth Perfido
Fun and food daily – cocktails, small plates and tacos on the front lawn 3 p.m. to 5 p.m; dinner 5 p.m. to 10 p.m. Phone: 401-465-6243
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