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Bruce Newbury

The tastes of Rhode Island

This time of year is unsurpassed for tasting the very best of what Rhode Island has to offer as the summer bounty rolls in. On...
Bruce Newbury

Gift cards that keep giving

The benefits of the Newport Restaurant Group’s gift card program don’t end with the meal. As part of the annual, year-round program, the group...
CALLING 
THE SHOTS: Nicholas Schorsch visits The Brick Alley Pub & Restaurant in Newport. Schorsch is CEO of the Heritage Group, which has purchased two dozen Rhode Island restaurants in recent years, including the Brick Alley Pub. 
PBN PHOTO/
MICHAEL SALERNO

THE BIG BUY-IN: What’s the story behind the millionaire snapping up...

In Rhode Island’s hospitality sector, few people are as polarizing as Nicholas Schorsch. Over the last five years, his company Heritage Group has gobbled up...
THE CASTLE Hill Inn in Newport is planning a phased reopening for next month following the two-alarm fire that damaged the property on Feb. 5. / COURTESY CASTLE HILL INN

Castle Hill Inn plans phased reopening beginning in March

NEWPORT – The historic Castle Hill Inn has planned a phased reopening for next month following the two-alarm fire that damaged the property on...

Report: Castle Hill Inn fire deemed accidental

NEWPORT – The cause of a two-alarm fire that tore through the historic Castle Hill Inn on Feb. 5 has been deemed accidental, according to a Monday...

Two-alarm fire forces evacuation of Newport’s historic Castle Hill Inn

NEWPORT – A two-alarm fire broke out at the Castle Hill Inn Thursday night, prompting the evacuation of guests and staff and drawing a...
MAKING AN IMPRESSION: Jennifer Curtin, general manager of The Beatrice on Westminster Street in Providence, stands in the hotel lobby, which is unlike anything guests would see in a traditional chain hotel. 
PBN PHOTO/­MICHAEL SALERNO

Boutique hotels showing more room for growth

At Providence’s The Beatrice, travelers aren’t just booking a room. They’re booking a vibe. That’s according to Jennifer Curtin, the general manager of the...
Jonathan Cambra / COURTESY ROGER WILLIAMS UNIVERSITY

FAR FROM FROZEN PIZZA: RWU training next-gen culinary leaders

Chef Jonathan Cambra oversees the creation of approximately 25,000 meals per week when school is in session at Roger Williams University. It’s a daunting...
Bruce Newbury

Newport restaurant row anticipates record-breaking summer

Whether or not the weather will cooperate, summer has arrived. With as many as 17 of the 23 weekends so far in 2025 featuring rainstorms...
Bruce Newbury

Burgeoning restaurant rows in Rhode Island

As the rush of the holiday season envelops everyone, those celebrating are discovering there are many changes taking place in restaurant rows throughout the...
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