Order this... Bouillabaisse at Kimberly's
These smiling faces pictured here are a large part of the happy, upbeat atmosphere we all have enjoyed at Kimberly’s Restaurant. There’s an exuberance and warmth mixed with fun, good food and drinks that brings guests back again and again.
Owners Kimberly and Norman Ward, seen here with some of their staff: Patti, Brett Anne, Elshia, Lars, and Zoltan, are grouped around one of their most popular dishes — Kimberly’s own bouillabaisse filled with fresh shrimp, clams, mussels, fish, and topped with a whole lobster claw from John Grant’s boat. This dish is served in a rich fennel, leek, and tomato broth — perfect for dipping Patti’s own house-made breads. The aroma will draw you right in. It’s on the menu every night.
There are “can’t miss” events on certain days of the week all through the summer in the front garden of Kimberly’s. On Thursdays (3 to 5 p.m.) there’s a margarita and taco special ($15); Fridays (3 to 5 p.m.) there’s the Oyster Festival with Perry and Dave’s Block Island Oyster Company, featuring New Orleans-style roasted oysters as well as fresh-shucked oysters on the half shell. Marc Phillip serenades with his guitar.
You’ll see Kimberly and Norman and their staff all around the island. They are happy to cater for any occasion. Many of their events are located at the Block Island Maritime Institute (locally referred to as BIMI) right on the New Harbor. Also new this year, Kimberly’s has a window on the side porch of BIMI selling tacos loaded with all sorts of good things.
For folks who prefer something other than seafood, Kimberly’s has a range of choices. One of their most popular is steak au poivre. — Becky Ballard and Ruth Perfido
Located near the center of town on Ocean Avenue across from Poor People’s Pub, Kimberly’s Restaurant is open for dinner (5 to 9:30 p.m.) seven nights a week.