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...
Dining Out: Missing the bigger story
Has good news from restaurant row become the “man bites dog” story of 2021? That’s the old journalism trope used to describe how unusual,...
Restaurant weeks make strong return
How does the restaurant industry recover from the economic effects of the pandemic? Of course, there are other industries that have been devastated, but...
NRG on cutting edge of food innovation
In 2020 it was called “pivoting.” In 2021, it’s called “innovation.”
The first innovation in the food world this year is being undertaken by Newport...
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