Monday, October 25, 2021

TOPICS

Dining Out

Bruce Newbury

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...
ON DUTY: Server Lauren Withers delivers food to a table at Sardella’s Italian Ristorante in Newport. Owner Richard Sardella believes his 41 years in the restaurant industry has been an advantage in retaining employees because they’ve been with him for so long. / COURTESY SARDELLA’S ITALIAN RISTORANTE

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...
STREET EATS: “Al Fresco on the Hill” outdoor dining will return to Federal Hill in Providence this summer in conjunction with new city policies waiving event and parking fees. / COURTESY FEDERAL HILL COMMERCE ASSOCIATION

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...
DISHING IT OUT: Ciro’s Tavern in Woonsocket has participated in The Poutine Indulgence tasting competition in the past. Noah Peloquin, left, and Gina Savini, Ciro Tavern owner, work at the serving station during the 2018 competition at the Museum of Work and Culture in Woonsocket. / COURTESY JUDITH POTTER

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...
TAKE IT AWAY: Pan-seared redfish tacos, right, and short rib tacos are available through a “ghost kitchen” called La Vecina in Newport, which offers Mexican street food by takeout or delivery only. / COURTESY ERIN MCGINN

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...
PUT TO THE TEST: Adam Lastrina, owner of Knead Doughnuts in Providence, posted on social media that the day before Valentine’s Day last month was one of the company’s biggest production days ever. / PBN FILE PHOTO/MICHAEL SALERNO

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,...
Bruce Newbury

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...
PUSHING AHEAD: A rendering of what the Foodlove market is expected to look like when complete this summer in Middletown. / COURTESY NEWPORT RESTAURANT GROUP

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...
GOT IT COVERED: The 2019 book “Lost Restaurants of Providence” is a reminder that groupings of restaurant closings have happened before the COVID-19 pandemic.

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...

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