I also considered the turkey options: a club as a double-decker with bacon (not my thing), an Islander turkey melt (also with bacon, plus Thousand Island dressing — it could be your thing), or a "turkey supreme," fresh roasted turkey with stuffing and cranberry sauce ($7.75) — why not? Of course, bread between bread (this time, whole-wheat) makes for a filling sandwich, to say the least, so this provided me with two holiday-nostalgic meals, not just one.
We both had potato salad as our side, large chunks of red bliss potatoes, seasoned with a bit of bacon, and crisp sweet pickle slices accompanied our sandwiches (my favorite over dill slices). We seriously considered a smoothie, because the hand-lettered sign near the cash register promoted strawberry, mango, peach, and blueberry pomegranate. They also have a variety of thick frappes and juices, including fresh-squeezed OJ.
Franklin Spa is a bright, well-lighted space, with windows onto Spring Street and its constant parade of tourists. The staff is friendly but not intrusive. And if you know anyone from your past who lives or works in Newport, you're apt to bump into them here.
Related:
Editors' picks: Food, Twelve patties, no cake, Don José Tequilas, More 
- Editors' picks: Food
Spark, Bliss, Pam's Pizza, Duffy's and more.
- Twelve patties, no cake
Can one revive something that is, unlike barbecue, universally American, and steeped in personal nostalgia?
- Don José Tequilas
With the restaurants on Federal Hill packed bruschetta to osso buco, competing in slow-mo culinary combat, it’s good to see one old favorite survive and even thrive.
- Spirito’s
Sunday’s daily special at Spirito’s, an all-you-can-eat roasted chicken deal that borrows from the Blackstone Valley tradition, includes pasta, as well as French fries and salad — for $9.95. You read that right.
- BOKX 109
To get questions about the name out of the way, “bokx” is the industry term for boxed cuts of meat, and number 109 is prime rib.
- Tango
It's not fair to review Greater Boston's only Argentine restaurant right after spending two delicious weeks in Buenos Aires, but it is revealing.
- J.J. Foley's Café
An old standby starts low and aims high.
- Review: Walter's
It's easy to imagine Chef Walter Potenza as a boy in Abruzzo, playing with kitchen utensils and recipes like other boys play with toy trucks and chemistry sets.
- Cosmic Steak, Pizza and Weiners
A Rhody landmark since 1977
- King Do Baguette and Pastry
One measure of how far Americans have come in their globetrotting culinary breadth is the number of ordinary folks I know who've tried a bánh mì, the great Vietnamese street-food sandwich.
- M and M Ribs
In America, there's barbecue, and then there's barbecue. For most of us, barbecue means direct, high-heat grilling over a gas flame or charcoal, the method used in most back yards. To the growing cult of authentic-barbecue aficionados, only slow, indirect cooking of meats using hardwood smoke at low temperatures (200 to 220 degrees Fahrenheit) is the real deal.
- Less
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