Hangry Kitchen

08/28/2026

Some people wait for their tomatoes to ripen. We fry ours.

Crispy buttermilk-breaded green tomatoes with smoked mozzarella crema, bright pepperoncini relish and fresh herbs.

Smoky, tangy, creamy, crunchy—and a pretty good argument for picking your tomatoes early.

08/26/2026

Peach season meet tomato season. Bright peach curd, sherry-marinated tomatoes, burrata, Calabrian chili vinaigrette, herbs, and warm pizza fritta. Perfection.

08/21/2026

We are currently in our crispy eggplant era and honestly, things are going pretty well.

Gochujang sauce, blistered tomatoes, lemon cauliflower sauce, herb sauce and a LOT of crispy edges.

Oh, and the whole thing is vegan.

Come get into it.

08/19/2026

Watermelon panzanella with a little more going on.

Charred squid, fresh + chile-vinegar compressed watermelon, cherry tomatoes, cucumber, radish, red onion, herbs, crispy squid ink focaccia, and sumac-anchovy vinaigrette.

Bright, briny, crunchy, spicy, and very much summer.

08/14/2026

Lecsó is a Hungarian pepper dish built around sweet peppers, onions, tomato, and paprika.

Ours gets the Rhode Island summer make over: corn dumplings, cultured cream, fresh marjoram, crisp corn silk, and smoked paprika–malt vinegar chips.

Summer veggies at their peak doing all the heavy lifting.

08/07/2026

Sometimes summer just needs to stay raw.

Three kinds of cucumber with coconut-lime dressing, lime leaf, chile crisp, crispy shallots, sesame, and herbs.

Cold. Crunchy. Spicy. Very August.

07/24/2026

Raw lamb?

Yes—and people have been enjoying it for generations.

Kibbeh nayyeh is a traditional Lebanese dish made with exceptionally fresh lamb, fine bulgur, herbs, onion, and warm spices. It’s all about quality, balance, and restraint.

We paired it with charred cabbage, green garlic toum, sumac onions, and a crisp bulgur-sesame cracker to let the lamb stay the star.

07/17/2026

The best part of crème brûlée is cracking through the top—so we kept that part and changed everything underneath.

Savory tomato crème brûlée with a glassy caramelized crust, farm tomatoes, baby basil and black pepper grissini. Familiar, unexpected and very much not dessert. 🍅

07/15/2026

Ughhhh…..you know what it is. See you tomorrow Rhode Island.

07/02/2026