Sunday, April 18, 2021

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Bruce Newbury

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...
NEW SURROUNDINGS: Bahjat Shariff, a former Cumberland-based executive with a Panera Bread franchisee, is now a high-level executive with a fast-casual restaurant chain in Albuquerque, N.M. / COURTESY BAHJAT SHARIFF

Dining Out: Embracing the chile life

“Our Hatch green chile is the calamari of New Mexico!” That’s what Bahjat Shariff had to say about the cuisine of his new home in...
Bruce Newbury

Dining Out: A few restaurant myths need dispelling

The expression “old wives’ tale” is almost as politically incorrect these days as – well, what expression isn’t these days? Nonetheless, they are as...
A FRESH TAKE: PB Bistro & Bar in East Greenwich is offering family-sized vegan and vegetarian dishes for the holidays. Patti Burton, far left, and Dan Hatch, far right, opened the plant-based eatery in the spring. With them are sous chef O’Laro Waite, second from the left, and executive chef Mike Fleury.  / COURTESY CAITLIN COSTA

Dining Out: A time of gratitude for the guests

In other times, this space might be holding forth about authentic pizza or barbecue. This time of the year, the Feast of the Seven...

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