Bruce Newbury
Dining out: They’ve got people talking
What makes the dining-out experience difficult to define are the parts that at the same time make it so appealing. We discovered this to...
Crisis brought out taste for comfort foods
As the summer begins, each day at your favorite local restaurant brings a new challenge.
Overwhelming demand plus staffing issues and keeping standards and quality...
New eatery will feed the ‘chicken craze’
Chef and restaurateur Nick Rabar was considering the moniker “Chicken City” for his new just-announced restaurant concept that he is planning to open late...
Some restaurants still feeling a burden
If the unimaginable ordeal we have come through over the past 14 months has ended – which is a big “if” – the end...
Restaurant recovery is hitting a few obstacles
The restaurant jobs picture, like that in other industries, is proving to be a challenge to business owners as summer and our post-pandemic recovery...
Plenty of policy questions on dining in public spaces
The concept of reopening is a three-legged stool that must have a sturdy foundation on all sides lest it collapse.
“Reopening” is a more-apt term...
Dining Out: Truly, a season of renewal
Springtime is always a season of rebirth and renewal. That phenomenon is in evidence on restaurant row. Eateries are reporting a return of faithful...
Dining Out: Venturing into poutine
Could one of the unexpected benefits of this past year we have all endured be that our palates are ready for adventure? It would...
Dining Out: More R.I. ‘ghost kitchen’ sightings
“Ghost Kitchen” could be the title of a Stephen King cookbook. It is, however, a phenomenon that was muted by the pandemic but appears...
Bond between struggling restaurants, patrons endures
Blackie’s restaurant in Smithfield posted a farewell message last July that it was closing its doors for good due to COVID-19. On March 1,...