555 Atwood Avenue, Cranston | 401-944-2500
A Taste of Italy
You might say Francesca Sarantapoulas and Gina Musto have good taste. The best friends and foodies opened Oceanside Restaurant and Bar in Narragansett four years ago, and building on that restaurant’s success, opened Cucina Rustica in Cranston this past spring. “We’re both passionate about old world Italian food,” says Francesca. “This is great, rustic Italian food made in a scratch kitchen.” Everything, from pasta to pizza dough to their sauces, is made in-house under Chef Brian Nadeau. The restaurant has a raw bar, and can also host parties of up to 150 people in their private function room.
What a Deal: Monday nights at the restaurant, enjoy all you can eat salad, pasta, meatballs and garlic bread for just $14.95. Wednesdays, all bottles of wine are half off.
Saturdays in Swing: Enjoy live music at Cucina Rustica on Saturday nights.
Sample Antipasti and Wood Fire Pizze
Warm spinach salada with cherry tomato, shaved parmesan, prosciutto di parma and warm lemon vinaigrette
10oz. housemade meatball with marinara, ricotta and mixed greens with balsamic
Hot Italian sausage, onions, littleneck clams, spicy tomato broth and grilled focaccia
Clam Casino Pizza
Garlic white sauce, chopped clams, bacon, native littlenecks and mozzarella
Veal, pork and beef ragu, mozzarella, shaved parmesan
Brussels Sprouts Pizza
Creamy goat cheese spread, savory pancetta, shaved Brussels sprouts and fresh red onion
Mushroom medley, blended stock, sage butter and tomato over fresh pappardelle
Tonno tuna, capers, olive oil, anchovy, garlic and tomato over fresh tagliatelle
Escarole and Beans
Cannellini beans, escarole, pancetta and parmesan over fresh rigatoni
Roasted eggplant stuffed pasta, tomato cream and roasted asparagus
Classic Italian fish stew with littlenecks, mussels, scallops, shrimp, white fish and grilled focaccia
Baked cod topped with a fresh oregano tomato sauce with red pepper flakes
Braised veal shanks, gremolata and creamy polenta
Half chicken brick seared on a slab of Himalayan salt rock, with fingerling potatoes, marsala broccolini and crispy shallots