New phase means an awkward step outdoors
We are going outside to eat at this stage of the coronavirus crisis. Gov. Gina M. Raimondo started allowing limited outdoor dining for restaurants...
Eateries already planning how to get diners back
When the opening of the economy is discussed on a state or national level, restaurants are always near the top of the list. Add...
East Greenwich bistro launches in midst of a pandemic
Opening a new restaurant in the best of times is a challenge. When it is a “first” restaurant, the stress level increases. But opening...
Some restaurants make good out of a disaster
It appears that when we emerge from this coronavirus crisis, it will not be all at once but in segments, perhaps industry by industry....
Restaurants finding takeout, delivery have their frustrations
“Please tip for takeout.” That plea from a high school senior who has worked in food service for two years at a neighborhood restaurant sums...
Newport Restaurant Group appears to have recipe for success
Newport Restaurant Group CEO Paul O’Reilly cites the dynamic of employee ownership as playing a big part in his company’s success in cultivating creative...
Revisiting some of R.I.’s restaurant rows
During a recent trip to Vermont, the subject of “restaurant rows” came up – places where there are groupings of quality establishments. Two Burlington...
Dining Out: JWU adds a new degree of knowledge
When did food become so complicated? It seems like it should be just the opposite. We eat three times a day. The taking of nourishment...
Imminent Top of Hub closing causes detour down memory lane
With the news in January that the famous Top of the Hub restaurant in Boston would be closing in April, there was a wave...
Local restaurateur focus on affixing a signature dish
Signature dishes are any restaurant’s backbone. Steakhouses had better have a great filet mignon. Up and down the Rhode Island coast, the chowder, lobster,...
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