Saturday, January 22, 2022

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FARING BETTER: Gracie’s owner Ellen Gracyalny, right, moved the restaurant from Federal Hill to downtown Providence in 2005, finding success with the upscale American fare. /

Fresh food, ingredients spice flavor of Gracie’s

At just 26 years old, Ellen Gracyalny opened Gracie’s on Providence’s famed Federal Hill and differentiated her restaurant from the lineup of great Italian...
Food grown locally in its peak season has more vibrant flavors. /

Varga named executive chef at Gracie’s

Matthew Varga has been named executive chef at Gracie’s. Varga has worked in the kitchen at Gracie’s for the past three years, most recently...

JWU alumna in running for James Beard Award

A yearly rite of spring among chefs, restaurateurs and numerous other professionals in the food and beverage industry is the annual awards gala of...
STAY A WHILE: Amalfi bartender Nathan Wallace serves dinner to customer Ken Tetzner at the Narragansett restaurant. /

R.I. restaurants see glimpse of optimism

Restaurant owners and the state’s hospitality industry never take tourism dollars for granted. In Rhode Island, the entire state is a single destination. As the...
MARTIR /

Despite economy, new eateries are opening

“I get in trouble for saying this, but I really believe we’re not so much in a financial recession as a recession of trust,”...

Eateries are eager to ring in the New Year

The term “Big Three” has been in the news constantly this month. But the restaurant industry has a Big Three of its own: New...

2 restaurants lauded for community service

CRANSTON – Gracie’s Venture in Providence and Evelyn’s Nanaquaket Drive-In in Tiverton have been honored by the Rhode Island Hospitality and Tourism Association with...
WINE CONSULTANT Maggie Dey enjoys the ambiance at 1149 Restaurant during a recent “Wine Divas” night. /

Turning dining into an experience

Anyone going to Eleven Forty Nine Restaurant in Warwick during its “Wine Divas” series might see up to 20 women sipping four kinds of...
 /

Here’s a tip: Good service deserves a reward

At a recent dinner party I hosted, a diner wanted to set me straight on the practice of restaurant tipping. Taking a $20 bill...
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Local chefs find sustainability is challenging

The chef laughed as he read the label. “Organic Salad Greens,” it read. The container was made of plastic. Chefs and restaurateurs in Rhode Island...

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