My dish could have been more problematic, since I’ve had striper I didn’t care for, but I’m a born optimist. Good thing. This striped bass was to die for. . . or at least to arm-wrestle my dining companion for. Roasted in a cast iron skillet with white wine, butter, lemon, and capers, it was cooked to perfection and melt-in-your-mouth delicious. The side of sprightly fiddleheads, with their distinctive earthiness, was a good foil to the fish, as was the spinach risotto.
For dessert, we had two choices: a brownie with mint sauce or a chocolate cupcake drizzled with chocolate and caramel sauces. I’d seen the latter drift by on my previous visits, so we opted for that and were not disappointed. It was all you could want in such a dessert.
We were both impressed by the cooking at the Bike Stop and totally entertained by the biking motif — videos of a ride along rusty ridges in Moab, Utah, played on the TV screen; the bikes hanging overhead stirred many childhood memories. So here’s to Narragansett’s newest hangout!
Johnette Rodriguez can be reached firstname.lastname@example.org.
THE BIKE STOP CAFE |401.284.1414 | facebook.com/thebikestopcafe | 148 Boon St, Narragansett | Daily, 11 am-9 pm | Major credit cards | Beer + wine | sidewalk-level accessible