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...
Dining Out: R.I. restaurants worthy of many accolades
These are not the days for restaurant awards. The food media lost its appetite for ranking chefs, eateries, foods or drinks in 2020. Different...
Dining Out: Embracing the chile life
“Our Hatch green chile is the calamari of New Mexico!”
That’s what Bahjat Shariff had to say about the cuisine of his new home in...
Dining Out: A few restaurant myths need dispelling
The expression “old wives’ tale” is almost as politically incorrect these days as – well, what expression isn’t these days? Nonetheless, they are as...
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