The state’s restaurant industry continues to fire on all cylinders. As the peak summer season kicked off, there were widespread reports of packed houses, and waiting times for tables were commonplace even in downtown Providence, as well as in the traditional hotspots of Newport and Narragansett.
News of visiting celebrity chefs and national acclaim continues to come in to add seasoning to what is shaping up to be a record-setting summer. Such a vibrant business environment can withstand the short-term ebb and flow that happens in the day-to-day ups and downs of the industry. So it was when news of four restaurant closings within a month in various locations around the state was reported, it was taken in stride with virtually no naysaying or dire predictions of the industry’s future. In fact, by the time word came out, the executive chef of two of the shuttered eateries had already landed a new position – chef Ashirwad “Ash” Elhence, formerly of Vintage and Blue Grotto, is now at Blaze East Side. And a suburban restaurant had barely closed its doors when its successor announced plans to reopen in its place.
As first reported in PBN’s online edition, Encore Restaurant Group, the owners of Mill’s Tavern and Red Stripe, announced in early June the opening of a second Red Stripe location. The new Red Stripe will open this summer in East Greenwich at 455 Main St., most recently the location of Caprice. General Manager Stan Kachnowicz describes the concept and the location as a perfect match.
“Red Stripe is a family restaurant serving refined, comfort food,” he said. “We’re excited to bring our Red Stripe experience to the neighborhood of East Greenwich. The clientele is comparable to our Providence location, where we see many of our guests out for a stroll or out shopping.”
Next at 455 Main was the uber-culinary Black and Blue, which may have been slightly ahead of its time. Aimed at the foodie crowd, it never quite found its way into their hearts or stomachs. It closed fairly quickly and rather suddenly, followed by the modern Italian of Caprice, which from most accounts had been doing well.
East Greenwich appears to have gotten behind the new venture. The town’s Historic District Commission approved changing the restaurant’s windows so that they open to the street, and adding Red Stripe’s signature red awning, large fork, logo and color scheme. Kachnowicz said, “Other than giving the front of the building a facelift and adding kitchen equipment, the site is ideal for our needs.” The restaurant seats 175, which will be the same capacity as the Providence location once renovations there with the addition of 1,600 additional square feet are complete.
Plans are for Red Stripe in East Greenwich to be open for dinner seven days a week with brunch and late lunch on Saturdays and Sundays. According to Kachnowicz, incoming Executive Chef Ryan Beaudoin will maintain the current Providence menu in East Greenwich with signature dishes such as moules (mussels) and frites, steak frites and the “Grown-Up Grilled Cheese” with poached pear, prosciutto and basil served with roasted tomato soup.
The Red Stripe concept was created in the 1990s by Providence celebrity chef Jaime D’Oliveira. It was one of the first casual, fine-dining restaurants in the state. D’Oliveira sold it along with Mill’s Tavern to Encore, which is owned by the parent company of Ocean State Job Lot.
The East Greenwich Chamber of Commerce has 32 restaurants in town as members. Industry estimates put the total number of eateries in town at between 35 and 40. A fall Restaurant Week promotion with fixed-price dinner specials is planned.
The local dining scene is all about consistency. New chefs and restaurateurs coming on line must have their eateries at the top of their game to succeed. Red Stripe’s philosophy is also that of consistency and dependability for its guests. It should be a summer to remember on restaurant row. •
Bruce Newbury’s “Dining Out” food and wine talk radio show can be heard on WADK-AM 1540, WHJJ-AM 920, online and through mobile applications. He can be reached by email at bruce@brucenewbury.com.