At Paddy’s Beach Club, sun-bleached, summer days are spent with drinks in hand and toes in the sand, soaking in the ocean views and grooving to live music.
The popular Misquamicut, R.I., oceanfront club opened for business in 1999 and has become an annual pilgrimage for beach-partygoers and families alike. The shoreline institution was nearly destroyed by Hurricane Sandy in 2012, but Paddy’s co-owners Frank Labriola and Paul Doyle saw an opportunity to rebuild. Today, Paddy’s is bigger and better than ever, boasting stylish dining spaces, bars with stunning ocean views, and Tikki Beach, an on-the-sand bar/dance floor replete with DJ booth, cabanas, oceanfront day beds and chaise lounges with food-and-drink service courtesy of Paddy’s cabana girls.
Paddy’s menu consists of more than your standard beach-shack fried fare, though you’ll certainly find such crowd-pleasers as fish and chips and calamari. Instead, the kitchen opts for light, bright and fresh flavors with an emphasis on seafood. Take, for instance, the tuna wasabi bowl, with soy-ginger-marinated ahi tossed with romaine lettuce, wasabi peas, wontons, mushrooms, tofu and pickled radish drizzled with a soy vinaigrette. Or, the refreshing roasted shrimp and seared watermelon plate with mint, cucumber kimchi, almond pesto, tomato and feta. Raw bar offerings, including oysters on the half shell, bring the brine to your plate, while salads, sandwiches, quesadillas and tacos round out the menu. And if you need to feed a cabana’s worth of friends, look no further than Paddy’s famous smoked wings or nachos. Beginning mid-June, hungry beachgoers can pop by Paddy’s for a buffet dinner and small bar menu on Friday and Saturday nights from 5 to 9 p.m. The buffet will be stocked with salads, vegetables, grilled or barbecued meat, chef’s specials and desserts.
There’s nothing better than a cool beverage on a hot day, and Paddy’s bartenders know how to keep the drinks flowing. Zany, tropical concoctions are the libations of choice at Paddy’s. Try the Island rum punch with Castillo Gold rum, Bacardi coconut rum and fresh, tropical juices, or the Bacardi banana butt, a frozen concoction made with Bacardi banana rum, Buttershots Schnapps and Irish cream. For something lighter, sip on the Three Olives rosé sangria or Three Olives watermelon mule, both new additions to the summer drinks menu.
Because life’s too short to drink from a red Solo cup, Paddy’s pours their signature cocktails in fun, refillable mugs—there’s a Buddha, a ninja or a custom, Tiki-inspired Paddy’s mug, among others. If a rum-filled Buddha cup just won’t do, grab a friend or two and go all in on the shark attack, a half-gallon fish bowl filled with Bacardi Superior, Bacardi coconut rum, three liqueurs, two juices and two shark shooters filled with Paddy Wagon shots.
After you’ve wined and dined, get ready to dance. Every Friday and Saturday, bands and DJs take to the Paddy’s stage. This summer, Playing Dead is confirmed for June; Xavier Rudd and Badfish, a Tribute to Sublime, are booked for July; and Turkuaz and Rubblebucket will headline in August. And on Sunday Fundays, NV Concepts brings in national DJs to spin tunes for the swimsuit-clad throngs dancing the day (and night) away on Tikki Beach.
For a mellower vibe, stop by on Monday nights between June 25 and August 27 for trivia and $3 tacos. Wednesday nights are for families, with a free kids’ meal with the purchase of an adult entrée, and Thursdays are non-profit nights, with five percent of the evening’s sales benefitting local non-profit organizations.
With summer right around the corner, it’s time to plan your trip to Paddy’s. Check out their website, www.paddysbeach.com, Facebook (@paddys.beach.club) and Instagram (@paddysbeach) for the latest updates.