“We serve chicken family style, and we serve chicken, pasta, salad, rolls, French fries, and it’s all you can eat. The menu sounds a little strange: chicken fries, pasta and salad. It doesn’t really make a lot of sense.”

“It doesn’t make sense. But frankly, that’s part of the charm of Wright’s. There’s just no other place like this. It’s on 50 acres, it seats over 1000 people, they have a huge lounge, a big bar. You can play Keno and the lottery, they have a function room, they have weddings, they have banquets. This restaurant is so huge, there is an entire 4000 square foot gift shop located right on the premises and they have everything: candles, clothing, toys, and their own candy shop.

Now I’ve eaten at 1000’s of restaurants and the routine is always the same. You sit down, you get a menu and then you order. Here, you sit down, there is no menu, but the food just starts coming and it doesn’t stop.

This is it. This is the entire menu- everything they offer here at Wright’s: the fries, the chicken, the pasta and the salad and some rolls. That’s it and why would you need anything else? I’m going to eat it all and then I’m gonna get some more.

“It’s kind of an adventure when you come in here. We bring you platters and as soon as you’re done with that platter, we’ll gladly bring you as much as you need.”

The dish that made Wright’s Farm famous of course is the chicken. All they do is cook chicken all day every day. The kitchen is very busy and I have never seen a design like this. There are literally dozens and dozens of ovens here and they’re all cooking one thing: Chicken, chicken, and chicken.

“I have 75 ovens back there. We have different banks of ovens in the wall and they’re all certain temperatures so they spend a certain amount of time in one bank then they move to the next bank then they move to another bank and then they come out of that bank and they put on the plates.”

The chicken comes out in the kitchen already cut up so you don’t have to fight your family over who gets the breast, who gets the leg. The skin is nice and brown and golden and crispy. The inside is so juicy, so tender. Personally, I’ve always been a leg man. I wouldn’t balk at that. The French fries at Wrights are legendary.

“I go through anywhere from 7000 to 8000 pounds of fries a week.”

So these babies these are skin on fries. And as my mom used to say the skin is the healthiest part of the potato. So basically, I’m eating healthy food.

“People love our fries.”

It’s not a shoestring fry. It’s not a steak fry. It’s somewhere in between. I don’t know it’s a Wright’s fry and it’s a legend for a reason. If you’re gonna have a family style meal, you gotta have some pasta shell pasta with their own homemade marinara sauce, your spoon a little out, give everybody at the table some you’re not gonna go home hungry here. I guarantee you that.

Listen, you gotta have something green when you’re having dinner so they do a salad and actually the salad is really good Iceberg lettuce, some shredded carrots, some cherry tomatoes. What makes it so special though, is the dressing. This is a great homemade Italian dressing. This stuff is so good. They actually sell their salad dressing in stores and people from all over Rhode Island buy these things via a bottle if not that case.

If you don’t like chicken, there is a steak on the menu. It’s a sirloin. It’s not all you can eat. To put things in perspective. They have 72 ovens to cook the chicken and one tiny grill to cook the steaks. Don’t chicken out and get the steak, just get that chicken!

They do have a dessert here and I mean one dessert and it costs $1: an ice cream disc. Vanilla on the outside, a sort of chicken shaped chocolate on the inside surrounded by chocolate sprinkles ,well worth a buck.

I mean, listen, this place and exactly fine dining gourmet chefs but who cares? It’s the best. Of course you can come here to eat and eat and eat. It just doesn’t stop and the chicken doesn’t stop or the fries or the salad or the rolls or the pasta. Wright’s Farm does it right.