Some restaurants earn a reputation because of their location. Others become destinations because of the chef behind the menu. After spending Wednesday morning broadcasting live from DeWolf Tavern in Bristol, Rhode Island on Fun 107’s MGM Show, I can confidently say this historic waterfront restaurant falls into the second category.
My cohost, Michaela Johnson, has known Executive Chef Sai Viswanath for years, dating back to her time on The Rhode Show, so trusting her judgement, I already knew I was in for a treat. During our conversation, Viswanath spoke about growing up in India, learning to cook alongside his mother, and how cooking is still what puts him “in a zone.” That passion is present in every dish that leaves his kitchen, but what makes his food so approachable is that he isn’t trying to recreate an Indian restaurant in Rhode Island.
Instead, Chef Sai has created something that’s entirely his own. He takes inspiration from Indian flavors and techniques while harnessing fresh New England seafood and blending in Italian and French influences. The result is food that feels familiar enough for almost anyone to enjoy, yet exciting enough to surprise even someone who spends a lot of time eating professionally (speaking on belhalf of myself, of course).
A Shakshuka That Welcomes Everyone
Our first dish of the morning was Chef Sai’s take on shakshuka, and if you’ve never experienced this North African breakfast staple, you’re missing out. It’s already one of my favorite breakfast dishes anywhere, built around a rich roasted red pepper and tomato sauce with perfectly cooked eggs (don’t forget to mix the yolk with the red sauce for full flavor experience) that invite you to soak up every last bite.
What impressed me most was how approachable Chef Sai made this dish without taking away its identity. Traditional shakshuka can sometimes feel intimidating if you’ve never ventured into those flavors before, but his version welcomes you in instead of challenging you. It’s authentic where it counts while remaining incredibly comforting, making it the perfect introduction to the way he cooks.
The Seafood Stew That Stopped Me in My Tracks
Then came the seafood stew…