Order this... Grilled tuna at The Beachead
The Beachead, owned and operated by Tim and Becky Clark, must be one of the beach-iest restaurants along the South County shore. As its name describes, it’s located as close as one can get to the water. It has a wide view of sand and sea. There are tables inside and outside on the porch, or under umbrellas.
It’s all very casual, comfortable, busy and fun. The staff wear black shirts with “Think Beach” written in sea-blue script. Guests wear sunglasses and hats, shorts and sandals. Dogs relax in the shade under their tables (they’re all served a bowl of water). A raw bar with all kinds of fresh selections is open every afternoon (Monday – Friday from 3 to 4 p.m.), and on Wednesday afternoons, Cameron Greenlee and Dave Flamond add to the scene with their evocative Caribbean-style music.
Executive chef Adonis de Souza presented one of his popular right-from-the-sea fish specials — grilled yellow fin tuna. He served it with a tropical salsa made with mango, fresh pineapple, red bell pepper and cilantro, all over a summer vegetable couscous of yellow squash and zucchini. It’s very light and tangy; the tuna is fresh and tender.
For those who prefer something other than seafood, there are plenty of choices on the menu. The cowboy steak chimichurri and chicken parmesan are favorites.
Hanna Greenlee Martin, the Beachead’s head bartender, is always happy to help guests pair up a good wine with any menu item. The Beachead's selection of wines is vast, as is the list of signature drinks. Featured here is a tall, cold, blended watermelon and cucumber vodka special — just right for the middle of July.
The Beachead has an experienced, upbeat, friendly wait staff. Sharlene Worth who has been working in Block Island restaurants for 34 years. She said, “We have the sun, the sea, music, good food and nice people — what else could there be?” — Becky Ballard and Ruth Perfido
The Beachead is located on Corn Neck Road. For more information, visit beacheadbi.com.