Dining Out: Farm to van, then to table
When we think of “farm to table,” the term brings some pleasant images to mind. For me, the vision is one of a painting...
The igloos are back
Nothing succeeds like success, as the saying goes. In business, we are advised to repeat patterns of success. The food service industry is subject...
Burke has been delivering ‘old school’ hospitality at Pot au Feu...
Bob Burke, the dean of Providence restaurateurs, owns Pot au Feu, a beloved French bistro that has been open for 50 years.
Upon reading that...
Newport Mansions Wine & Food Festival exceeds expectations
A chef collaboration hosted by four-time James Beard Award winner Andrew Zimmern was a standout at the recent Newport Mansions Wine & Food Festival...
A throwback taste tops today’s treats
There’s a childhood memory that many of us share.
Playing games in the yard or on the sidewalk on a summer afternoon or early evening,...
A very vegan Octoberfest
It is a lot easier these days to find vegan menu items.
The founder of the fully vegan Vegtoberfest celebration taking place at the Trinity...
Late-night dining in Newport
The “late-night bite” conjures up images of a night on the town, the top-off to an eventful or memorable evening. At least, that is...
Seafood on display
A coming together of Rhode Island seafood, an iconic venue and a cause that everyone can get behind promises to make for a memorable...
Changing of the guard in the R.I. restaurant scene
There are signs of a changing of the guard in the restaurant scene in the state, reflected in the announcements in July of some...
Treating restaurant staff as family yields success
As prices come down, producers, purveyors and consumer-facing businesses in the local restaurant scene are adopting coping mechanisms, some of which may become mainstays...
- Featured Event -
