“I want my new restaurant to have a thick, French accent like me,” joked Michel Richard , chef at Marble House in Newport. He was on hand for the Newport Mansions Wine and Food Festival one week before the opening of his new patissierie, or pastry shop, Pommes Palais, in New York.
The Sept. 21 WaterFire Providence lighting was the scene of FoodForward, a “food innovation showcase” put on by RallyRI, an initiative created by Allan Tear, one of The Rhode Island Foundation’s Rhode Island Innovation Fellows. His goal is to “spark a startup revolution” in the art and design, food and beverage, social impact, and advanced-manufacturing sectors of the Ocean State economy. Vin Scorziello, one of the owners of Campus Fine Wines, was on hand to serve samples of five Rhode Island craft brewers to the public.
The old mantra “location, location, location” suggests that where one opens a business is crucial to success. It does not, however, define a good location. That definition is up for interpretation by the developers who roll the dice – and their capital – on a location for their business.
By Victor Paul Alvarez
Slow, modest growth characterized the past year in the Rhode Island lodging and restaurant industries, and more of the same is forecast for 2014, according to experts speaking at the Rhode Island Hospitality Association’s 10th annual Economic Outlook Breakfast held Thursday.
It is about time that the “All In Our Backyard” bandwagon stopped in front of our favorite restaurant. The campaign that is making great strides in attempting to lift Rhode Islanders out of our self-imposed doldrums came to the forefront about the same time as the doldrums this summer.
Gourmet Heaven on Weybosset Street in downtown Providence looks like a Manhattan deli, from the giant salad bar and steam table, to the tiny seating area perched above the shelves and wide array of chicken cutlets piled in the refrigerated counter.
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