Rode Through Rhode Island

Still beat after driving 600 miles to and from Rhode Island with P–. This was for a regional convention meeting at Roger Williams Law School. We actually stayed at Johnson & Wales Inn, the student run hotel just over the border somewhere near the MA and CT borders.

The drive up was miserable. It rained, and if you know anything about Interstate 95 in the Northeast, it’s a really lousy road to drive in a rainstorm. Add 4 construction sites and a really bad 5 mile stretch of grooved pavement that looked like a phonograph record and sounded like a needle scratching across it, and you have the ingredients for a bad drive. We got to the hotel at 1:30 in the morning after missing the exit and making a few bad turns.

I have to say I was disappointed at the food. The inn food (we had 2 breakfasts) were pretty good — and they pulled off an excellent Eggs Benedict. The seafood was passable — the clam boil at the school was so-so, and Friday’s fish choices were good but not anything one couldn’t get in New York.

Mansions in Newport were impressive, though. All of the monied families of the late 19th and early 20th century all had luxorious “summer cottages” (“Marble House” cost $11 million in 1928 dollars) on small plots of land (the smallest at least 3 acres).

Coming back, we hit a lot of traffic, and got back 1 hour after we were supposed to, which was bad. After returning the car, we had pretty good sushi.

By the way, the Scion xB is underrated. It looks like a milk truck, but it handles a lot better. It’s roomy on the inside, has front bucket seats that recline almost completely flat for those power naps, and the driver is about 1 foot taller than regular cars. It also gets 35 MPH. The only complaint would be that it should have a few more cup holders.

0 thoughts on “Rode Through Rhode Island”

  1. Johnson and Wales? I love the cooking show they have on PBS of the Johnson and Wales classes (the chef teaching grilling techniques is a funny European – a rotund Teutonic embodiment of Chef Boyardee). The food would look good on tv – but, then again, they’re made by the master chefs/instructors, not their students, who look like they really should study the techniques before the final exam. Do the students cook the food at the hotel? (I’d take a guess and say yeah; the only question is if they get graded… hehehe).

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