Edible Rhody

Making a Splash with Gift Horse

• Photo by Chip Riegel

  Clockwise from left: Devil and the Deep Blue Sea cocktail, Hae Muchim (bluefin toro, roasted tomatoes with cucumber and sesame), Oyster and Sweet Corn Casserole with Grilled Bread, house-made pickles, crudo plate with capers, onion and Arbequina olive oil.

• Left to right: Bar manager Rachel Stone, chef/co-owner Ben Sukle, general manager/co-owner Bethany Caliaro, Gift Horse chef de cuisine Sky Kim and Oberlin chef de cuisine Christopher Pfail.

• White Port & Tonic alongside house-made pickles and tuna and fluke crudo.

• The High Tide raw bar platter served with the Gift Horse martini with a caviar side car.