Dining Out

Bruce Newbury

Culinary traditions continue, as new eateries add their own flavor to...

The opening of a new eatery can be a real shot in the arm for a neighborhood, leading to more economic activity and, in...
Bruce Newbury

Send this chef to camp

Chefs never stop teaching. Peek into any restaurant kitchen and you will see an executive chef or chef de cuisine standing next to a...
Bruce Newbury

New foodie destinations

The restaurant business has endless appeal to the entrepreneurs and adventurers who join it each year. There are as many reasons for getting into...
Bruce Newbury

Comfortable just selling doughnuts, Knead grows operations

“We decide today on tomorrow’s doughnuts!” The baker at Knead Doughnuts put the finishing touches on the last of the next day’s baking and...
Bruce Newbury

Recognizing food achievers today and tomorrow

Bigelow Tea President and CEO Cynthia R. Bigelow will deliver the keynote address and receive an honorary doctorate in business administration at the Johnson...
Bruce Newbury

Discovering new places the low-tech way

The future of restaurant discovery may well be the state of the art 40 years ago. Before restaurant reviews and reservations were on platforms,...
Bruce Newbury

State of dining distinction

There are many reasons why Rhode Island is consistently such a popular culinary destination both for those who want to taste and experience, as...
Bruce Newbury

All dining out, even via delivery, is local

It is referred to in the trade as “third-party delivery” – the utilization by a restaurant of an online food-delivery app. At first glance...
Bruce Newbury

Culinary roads lead to and from Newport

Castle Hill Inn executive chef Lou Rossi and his culinary team recently prepared a unique foodie weekend featuring the flavors of the American South,...
Bruce Newbury

An Ocean State restaurant boomlet

The restaurant industry in Rhode Island continues to excel. During mid-February, more national and international accolades came our state’s way with the AAA Four...
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