Hope & Main food incubator is a recipe for success
The boating and sailing world returned to the City by the Sea in September for the Newport International Boat Show.
Food and beverage is a...
Food trucks and ice cream make for delicious duo at Sacred...
We can’t help but be in a good mood when we are with family, friends or someone special surrounded by good food and attentive...
Providence restaurants incorporate echoes of the past in modern dining
In this throwaway culture, something is new for about two weeks, after which it becomes disposable. Time to throw it out – OK, recycle....
Focused on fried chicken
Where do ideas for new restaurants come from? There can be a sense of place, as in Rhode Island seafood or Kansas City barbecue....
New discoveries await on R.I. restaurant rows
When new restaurants open, it is usually the beginning of an exciting discovery for guests. For restaurateurs and chefs, it is often the culmination...
Calamari heavily featured during Providence Restaurant Weeks
The first Restaurant Week was created by Tim Zagat and Joe Baum as a lunch-only promotion to coincide with the Democratic National Convention being...
Yacht chefs bring family dining on board
THE CHEFS COMPETITION at the Newport Charter Yacht Show was a week of hugs and reunions among the crowds.
The brokers, agents, captains and other...
This dining style is a gas
We have just about every style of dining out available here in our “snack-sized state,” as Food & Wine recently referred to Rhode Island.
Food...
Dining Out: The familiar is making a return
It is difficult to avoid prefacing stories about restaurant openings and reopenings or the return of festivals that includes food or drink or a...
Dining Out: Winning dish now on Gregg’s menu
A few years ago, I had the privilege of serving as a judge for the Rhode Island Hospitality Association Education Foundation’s statewide culinary competition.
The...
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