“Tamp is the motion of pressing the espresso grinds into the portafilter before brewing,” explains Sean Reilly, the Coast Guard veteran turned luxury bonbon maker and espresso entrepreneur. “Too much pressure and you’re left with a heavy, bitter shot; too little pressure and you don’t properly extract the coffee oils. You can have the best beans, the best water, but it all comes down to the perfect tamp.” Reilly hopes that by naming his Bristol cafe after this key step in brewing, customers will recognize the attention to detail in the craft of pulling the perfect espresso shot. At press time, the opening date is TBA, but patrons of the new spot can surely look forward to the same scrumptious offerings Reilly offers from his black cargo trailer, Mason & Twine: specialty drinks like Reilly’s Latte (think Irish coffee-meets-cinnamon bun), a daily variety of baked goods, espresso drinks, and oh, those chocolate truffles. 359 Wood Street, Bristol, find updates on Instagram @masontwine –Elyse Major
The team at Dune Brothers created a menu that’s rich with seafood sourced directly from local fisherman, but a few years ago, owners Nick and Monica Gillespie decided to add something special for the landlubbers. Enter the Dune Dog, a creation that’s anything but ordinary. It starts with a snappy beef-and-pork hot dog from New York City’s Snap-O-Razzo, seared on the flat-top for that perfect “glitzy” bite. Then comes the real magic: a tangy Southern-style chow chow relish packed with cabbage, mustard, bell peppers, onions, jalapeños, green tomato, and vinegar. Add a pillowy toasted brioche bun, housemade garlic aioli, curry ketchup, crispy shallots, and surprise – the Dune Dog is born. Available only at the Riverside and Providence locations, it brings an unexpected bite of the Big Apple to a red tray near you. Pro-tip: don’t skip the Dune Brothers’ fries (cooked in beef fat and seasoned with Old Bay). 684 Bullocks Point Avenue, Riverside; 239 Dyer Street, Providence. DuneBrothers.com –Jacob Schiffman
East Bay residents Vince and Janet Smith and their sons, Hunter, Zachary, and Jake Guerin, have opened Standards restaurant at the site of the former Chopmist Charlie’s. “Standards” is a double entendre – the menu features “standard” classics such as grilled pizza, wings, handhelds, as well as meat, veggie, and seafood mains. But it’s also a reference to the family’s effort to boost the quality of the dining experience. Jake, a Johnson & Wales culinary grad with stints at Newport’s Midtown Oyster Bar, at NYC’s iconic Scarpetta, and on luxury yachts, has crafted a menu free from seed oils, additives, and synthetic ingredients. There are vegetarian, gluten-free, and vegan options, and they minimize the use of plastic throughout. “It was always my hope to make more accessible to diners all I’d learned about quality cuisine from all over the world,” Jake says. “The community has been super supportive about it!” 40 Narragansett Avenue, Jamestown. StandardsJamestown.com –Ann Martini
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