Five Questions With: Alex Brandariz

"We do encounter some difficulties working in a building with a layout conducive to the period in which it was built."

Alex Brandariz is beverage manager of The White Horse Tavern, a full-service restaurant that opened as a tavern in 1673. The structure at 26 Marlborough St. dates to 1652, and originally was built as a house. The massive, two-story building is historical, but it’s also a functioning restaurant. Providence Business News asked Brandariz what it’s like to work in a colonial building.

PBN: What are some of the most challenging aspects of working in a building that is more than 350 years old? Are the doorways narrow for deliveries, for example?
BRANDARIZ:
We do encounter some difficulties working in a building with a layout conducive to the period in which it was built. Some of the doorways are quite narrow, and the main stairway leading to the second floor is quite steep which can create problems for our older patrons. The kitchen is more modern, so the entrance for deliveries doesn’t pose a problem. The space behind the bars is tight, so it is utilized in the most efficient way possible.

PBN: Now the flip side, what are some of the more interesting elements of the building? Does it have unique spaces or unusual quirks?
BRANDARIZ:
The building itself is filled with unique and interesting aspects. We have four oversized, fully functioning fireplaces that are kept roaring throughout the colder months. This allows our guests to be able to enjoy a fireside dining experience, or just have a cold beer in our tavern area which also boasts the same ambience. Both of our main dining rooms have smaller private dining spaces to provide a more intimate option for guests. It is hard to fathom the amount of experiences or events that have occurred in the 300-plus years of operation. Everything from revolutions to conspiracies have been rumored to have transpired within the Tavern. It’s fun to leave some speculation to the guests and have them form their own opinions based on what we know. It is even often thought to have some spiritual guests as well, and is one of the stops for Newport’s ghost tours.

PBN: Is the kitchen itself modern, in terms of what a commercial kitchen requires? How does it work within the historical space?
BRANDARIZ:
The kitchen is very modern, and has seen a few updates over the years. It is moderate in size, which is impressive considering the volume of gourmet cuisines that it produces. It was built off of the original structure of the tavern, so doesn’t encounter major space limitations.

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PBN: When was the tavern last renovated? Are there any new plans for updates?
BRANDARIZ:
The Tavern was closed for a few weeks earlier this year for renovations. During that period many updates were done, including having the original floorboards professionally restored. We also put fresh, lighter shades of paint on all of the inside areas, as well as a new composite floor for the kitchen. A modern sound system was also installed throughout the building, allowing us to tailor the type and volume of music specific to each room. We are always conscious of keeping the historical integrity of the building, while providing our guests with the most enjoyable dining experience.

PBN: If you could change one thing about the tavern space, what would it be?
BRANDARIZ:
The only thing I would like to change would be the capacity of the bar areas. Often they fill quickly and some are left waiting for a chance to enjoy. We have recently added a satellite bar located on our patio with additional al fresco dining which should alleviate these issues and give guests the chance to enjoy the Tavern and all downtown Newport has to offer.

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