Thursday, September 23, 2021

TOPICS

Dining Out

Bruce Newbury

Dining out: A lesson for Salve students

Like the virus and its far-reaching effects, telling the story of the pandemic has been unprecedented. On social media, we receive and react to...
REPLENISHING SUPPLIES: Executive chef Todd Schiller places sandwiches in a display case at FoodLove specialty market in Middletown. / COURTESY FOODLOVE/KRISTIN TEIG

Dining out: Here’s a newfangled grocery store

What if a group of chefs decided to get together and open a grocery store? What would it look like? For that matter, what...
DIGGING IN: Sue AnderBois holds a giant fork for her 40 Under Forty photo.

Dining out: R.I.’s up-and-coming foodies

You might be a foodie if your go-to prop for a photo opportunity is a giant fork. That is a big indication that Providence Business...
Bruce Newbury

Dining out: A movement or a mistake?

A groundswell or grassroots movement, in most cases, must happen of its own accord. But what if the organizers tried to start a grassroots...
Bruce Newbury

Dining Out: A much-needed refreshment

It is summertime, and your favorite restaurateur may be looking forward to a well-deserved vacation. This usually happens every July. Restaurants close for two...
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...
THE WORKS: From left, Harry’s Bar & Burger staff members Lynn Perrino, Kelvin Agustin and Sonia Real display Gastros Craft Meats hot dogs at the restaurant’s Atwells Avenue location in Providence. The comfort food is on the Harry’s menu at all locations. / COURTESY CHRISTINA MONAHAN

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...
Bruce Newbury

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...
Bruce Newbury

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...
ON DUTY: Server Lauren Withers delivers food to a table at Sardella’s Italian Ristorante in Newport. Owner Richard Sardella believes his 41 years in the restaurant industry has been an advantage in retaining employees because they’ve been with him for so long. / COURTESY SARDELLA’S ITALIAN RISTORANTE

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...

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