OYSTERS & BEER.

Join us THIS WEDNESDAY, January 25th
for a four course celebration of our favorite local bivalve,
paired with Berkshire Brewing’s beers and ciders

$65 a person
(includes beverage pairings, four courses, and treats!)
*pescatarian friendly!

reserve a table or bar seats: 401-694-0727
oysters and drinks at 6:30, dinner at 7

menu preview…

naked raw oysters

croque madame
crisped tempura oyster, french bread, aged cheese, bearnaise

oyster stew

“entremet”
oysters & pear granita

paella
saffron rice with oysters, shrimp, and local catch, andouille sausage

chocolate stout ice cream & brown bread pudding

*menu can be made pescatarian and gluten free, please mention any allergies or dietary restrictions when you call to reserve. cheers!

The post oyster & beer dinner! appeared first on bywater.

We’ve added a few new fun things to our bubbles menu, perfectly quaffable funky sparkling wines to enjoy with some cold late summer oysters or a cheese plate. And we’re DELIGHTED that our friend Deirdre Heekin’s wines (“La Garagista”) have finally made their way to our little state (we’ve been campaigning–that is, bugging our wine rep–to get these wines for nearly two years). You can read about these low-intervention, Alpine-style wines made in Vermont here and here. We’ve got her amazing pet-nats available this weekend by the glass or by the bottle, and once they’re gone, we’re pretty sure they’ll be gone until the next bottling. So drink up while you can.

See you this weekend, and hope you all had an wonderful summer. Here’s to what’s next: great autumn sunsets, mushroom season, late summer harvests, and patio temperatures in the low 70s! As always, we can’t express how much we appreciate your honest feedback, enthusiasm, and support as we ease into our second year in business.

xo

Katie & Brian, and the bywater crew

The post labor day weekend/bubbles. appeared first on bywater.

The Walkabout is one of our very favorite days of year here in Warren. Artists open their doors, musicians play on street corners, shops are bustling, restaurants are slinging food, and of course, there are balloons (who doesn’t love balloons!?). For more information, visit www.discoverwarren.com.

We’ll be opening our doors at noon and offering our (non-classic, non-traditional) BBQ and $1 oysters. Stop by for a pitcher of cocktails and a dozen or so, and follow along on Instagram for last-minute menu announcements and the like. (@bywaterwarren)

The Warren Walkabout is this Sunday, October 18th from 12-5 all over downtown Warren. 

The post This Sunday: Warren Walkabout appeared first on bywater.

Here’s a brief and probably incomplete shout-out to some of the people responsible for the bits and pieces that make a restaurant.

• O&G Studio: our partners, friends, and collaborators Jon Glatt and Sara Ossana designed and then fabricated Bywater from the ground up.
• Sweettrade designed and created all leather goods, including menus, coasters, and check presenters
• Michael Cevoli took amazing photographs of the food & drink
• Laura Sorensen of Atelier LKS created our branding for web and print
• DISH boutique supplied our front-of-house staff with functional, beautiful aprons made in New York by Utility Canvas
• The artist William Schaff created original works for our State Street facing windows (pictured on Instagram, above)
• Stock Culinary Goods provided great conversation, tabletop inspiration, and our lovely Opinel knives

Cheers and thanks to these people and many more.

The post Friends appeared first on bywater.

“…coastal frontiers often formed worlds of their own… living not simply ‘on’ coasts but ‘with’ them, carefully and perhaps intuitively attuned to the wind, weather, and tide… Theirs was an amphibious existence, lived on the edge and in between.”

A photo posted by bywater (@bywaterwarren) on Nov 11, 2014 at 9:52am PST

This dude’s prose is magic. More of my favorite bits from the Prologue:

…coastal cultures were often torn between two dominant epistemologies concerning the natural world. The first considered the ocean (and to some extend water in general) unchanging, eternal, and somehow exempt from human influence. The second believed that terrestrial land could be–and often must be–“improved.” It was the push and pull of these two conceptions of nature that shaped coastal space. At one end of the estuary lay dry land easily measured by the surveyor’s rod, and at the other, a trackless, eternal ocean that defied European underpinnings of ownership, jurisdiction, and even the passage of time. And somewhere in between, caught in the conceptual wrack that collects along the farthest reaches of the tide, lay European assumptions about the natural world. By reimagining an estuary in light of these ecological and cultural complexities, we can reconstruct littoral settlement and development, not as the opposition of English culture to pristine nature, but as spaces that were neither “wild” nor “civilized” in which people used nature and were shaped by it in return.”

The post Lived on the edge and in between. appeared first on bywater.

I dropped by O&G Studio this morning for a brief chat–it’s a big weekend, with plumbing, trenching, and assorted other verbs happening at the restaurant–and took a few snaps. Cooking, making wine, mixing cocktails often seems like alchemy, but at O&G, you get a much more concrete sense of stuff being made.

We love collaborating with these guys; it’s always a delightful reminder that we’re building something a bit bigger than ourselves. It’s humbling and it’s also really, really fun. Here’s the “G” in O&G, Jon Glatt, letting me interrupt him at work today.

The post Interrupting O&G Studio appeared first on bywater.

FARE ISLE. Kaity of Fare Isle lives and works on Nantucket, and I’ve been wanting to try her products for a while now. From their site: “We focus on sustainably hand crafted organic and wild foraged foods, pantry essentials like teas, seasonings, preserves…”. Her beach plum jam is the New England coastline in a jar, all earthy, spicy beach plums, sweet sugar, and fragrant vanilla. I’m thinking a healthy dollop in a cocktail might not go amiss. We’re also trying out her teas, and so far, I love them and am torn between enjoying them as-is or making them into simple syrups for the bar. We’ll see. Maybe both. If you want some serious life envy, I suggest following her on Instagram, and I mean that in a good way.

Loading

Morning bike ride turned into a foraging expedition. More jam on the way. #alwaysonthelookout #beachplums #nantucket #foraging #foragebyfolk #sunday #wildedibles #wildcrafted #fareisle #lavender #fareislegarden

View on Instagram

THE GOTHAM PROJECT. We’ve been waiting for these samples for a while, actually, as we plan to put one of their delicious (affordable) wines on tap. That’s right, on tap, available by the glass or carafe (like in Europe, when you walk into a cafe and just order wine and they bring you a big clear glass jug and you just drink it and it’s all so simple…).

Anyway, we think the Finger Lakes region was the clear winner with some super delicious Cab Franc and a Chardonnay/Riesling blend that we really liked, but we also very happily gulped down the Gruner, so the jury’s still out on that one. You could read more about the GP here if you’re so inclined; they are “almost certainly the best wines ever served in a parking lot” (NYTimes).

TWENTY FOUR BLACKBIRDS. I swear, usually when we get samples at least a nice 50-75% of the stuff we get is like “meh” (we have standards!), but this week I’m just going to rave about everything and you must trust us. We are big Nunu Chocolate (Brooklyn) fans and will continue to be, no matter what (they are the base for our dark chocolate ice cream, still in development!), but to mix it up a bit I asked the guys at Twenty Four Blackbirds in Santa Barbara to send us some chocolate. OK, so the packaging is almost too beautiful to destroy, but once you get over that and rip into it… well, let’s just say this stuff is good. Really complex flavors. It was so fun to do a tasting of each percentage and single origin and taste the differences. You get easily get into chocolate tasting with the same enthusiasm as whisky tasting, or wine tasting, or coffee cupping… although, come to think of it, why not kill two birds with one stone and combine a few of ’em? Chocolate and whisky?

Loading

Bean to bar #twentyfourblackbirds #beantobar #chocolate #handmade View on Instagram

The post Almost certainly the best wines ever served in a parking lot, and other news. appeared first on bywater.

A couple shots from Brian’s foraging expeditions this summer. Mushroom season got off to a good start but since then the pickings have been scarce, probably due to the dry summer. Remembering the epic feast that was last year’s mushroom dinner, I’m crossing my fingers that our recent rain has jumpstarted the little fungi and Brian finds some good stuff this autumn. Follow him at @uisce13 on Instagram if you want to see pictures of restaurant destruction, foraging, and our cat, which are so far the only three things he’s deemed worthy of sharing on social media.

Loading

Productive day of foraging.

View on Instagram

The post foraging appeared first on bywater.