Sunday, August 14, 2022

TOPICS

Dining Out

Bruce Newbury

Dining Out: Are gratuities shrinking?

Signs are all around us of a return to normal. At long last, things appear to look more like the life we knew before...
DISH IN DEMAND: Server William Fitzgerald of Imbriglio’s Pizzeria Napoletana in Newport shows off a popular item on the recent Valentine’s weekend menu. / COURTESY SARDELLA’S

Newport restaurants rebound

There were some choice words used by many restaurant patrons who dined out this past Valentine’s Day that came as a surprise to hosts,...
TEAM MEMBERS: Ocean House executive chef Matthew Voskuil, left, and Wine Director Jonathan Feiler. / 
COURTESY OCEAN HOUSE

Dining Out: Building a special ‘village’

Operating a luxury resort means the ordinary isn’t enough. The Ocean House on the scenic Rhode Island coastline in Westerly revealed a transformation of its...
NEW DIRECTION: The restaurant Simpatico in Jamestown has been acquired by Kevin Gaudreau and will undergo a makeover and a name change. In the spring, the restaurant will open as Beech. / PBN FILE PHOTO

Dining Out: Let’s not forget the ‘open’ signs

Two thousand nine hundred seventy-nine restaurants did not go out of business in Rhode Island this week. This bit of news from restaurant row may...
Bruce Newbury

Warming up your winter

It appears that this young year is running at the same speed as the last two, with the same impaired drivers at the wheel. As...
UP THE RANKS: Harrison Elkhay, middle, the new president of the Chow Fun Food Group, discusses menu specialties at 10 Prime Steak & Sushi with Executive Chef Brittany Muggle, left, and Dining Out columnist Bruce Newbury. / COURTESY CHOW FUN FOOD GROUP

Changes in R.I. hospitality scene in the new year

As we pass into a new year, there are still some leftover issues to resolve. Evidently, the pandemic is not finished with us, although...
ALPINE THEME: Instead of igloos, the Ocean House in Westerly is using repurposed ski gondolas to protect diners from the elements. / COURTESY OCEAN HOUSE

Are we going back to the igloos?

The winter of 2022 is here. It is the second full winter under the COVID-19 pandemic. During the first winter, The idea of living...
Bruce Newbury

Making a return to the adventurous

The word among many chefs is that they are moving back from the cutting edge. Many echo what one celebrity chef told an interviewer...
LOYAL STAFF: Tom Quinn, left, proprietor of The Hungry Monkey in Newport, says he’s grateful for his loyal staff who continued to come in to work throughout the COVID-19 pandemic. Standing with Quinn are wait staff member Leigh Ann Ford, who is holding “Socks The Hungry Monkey,” and chef Shawn Powers. / COURTESY THE HUNGRY MONKEY

Committed to serve

Stories of heroes in food service continue to come to the forefront. Two such incidents happened in the same week. On Veterans Day, Nov. 11,...
Bruce Newbury

Rhode Island reemerging as food leader

Our state is reemerging as a leading light in food. Recently, celebrity food personality Alton Brown called Providence a “badass food town” during a publicity...

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