You might know Diego’s from day trips to Newport or Middletown, stopping in for creative apps and a fully stocked tequila bar. Now, you won’t have to drive close to an hour to get your fix – you’ll just have to pop by Wayland Square. Described by owner Scott Kirmil as a “funky take on West Coast Mexican fusion,” Diego’s East Side brings some of your favorite dishes and drinks from its other two locations infused with new trials like Shrimp and Grits (poblano goat cheese grits, elote-arugula salad, suizas) and Sotol Highball (Sotol Por Siempre, St. George Citrus liqueur, agave, soda water, cucumber, pinch of lime salt). The space itself is open concept, with stadium-like seating surrounding the centerpiece bar and kitchen, plus a heated porch and interior lounge area that will see more use post-COVID. For now, Diego’s offers limited indoor seating, takeout, and delivery through DoorDash.
Even if you haven’t stopped by Revival at some point, you probably know their beers: bright, colorful tall boys with graphic labels and names inspired by the state we love, like the What Cheer? Pilsner, White Electric Coffee Stout, Rocky Point Red Ale, and Mercy Brown Imperial Ale. The brewery is the brainchild of avid home brewer Owen Johnson and known local brewer Sean Larkin, who cut his teeth at places like Trinity Brewhouse and Narragansett Beer. The two founded Revival in 2011, and while its roots were firmly in Prov, it wasn’t until recently that the brewery found its way home after years in Cranston. At press time, the team was still putting finishing touches on the new space but is open for pick-up all day and for in-house drinking from 1-6pm in the cafe, where customers can reconnect with the Revival staff and kick back with a cold one. Stay tuned for updates on Facebook and Instagram @revivalbrewing.
Helado Taiyaki’s creations are the definition of whimsical: colorful spirals of soft serve ice cream in a fish-shaped cone. The treat is a Latin twist on Japanese dessert; “helado” means ice cream in Spanish and traditionally, taiyaki is a piscine cake filled with sweet red bean paste. Owner Linnette started the fun fusion after she tried taiyaki for the first time and fell in love; since then, she’s been spreading her tasty inventions around Providence via food truck on the weekends. Find inventive combos like the Maria Maria (with guava drizzle and guava/cheese taiyaki), Tropical Unicorn (with passion fruit ice cream and custard-filled taiyaki), and Matcha. However, the exciting news for the new year is that Torres is putting the finishing touches on Helado Taiyaki’s brick-and-mortar, so that she can keep scooping year-round. Keep an eye out for updates on Instagram @helado_taiyaki.