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Bruce Newbury

Some restaurants make good out of a disaster

It appears that when we emerge from this coronavirus crisis, it will not be all at once but in segments, perhaps industry by industry....
Bruce Newbury

Local restaurateur focus on affixing a signature dish

Signature dishes are any restaurant’s backbone. Steakhouses had better have a great filet mignon. Up and down the Rhode Island coast, the chowder, lobster,...
Bruce Newbury

To dot or not to dot, that is the chef’s question

There may be two kinds of chefs in this world’s kitchens. The line of demarcation: Those who put dots of sauce on their plates...
Bruce Newbury

R.I. first with farm-to-table concept

In Chicago, the night before the James Beard Foundation Awards on May 1, celebrity chef Rick Bayless threw a party at an art museum...

The American Foodie 2.0

It has taken more than two decades, but the restaurant community has finally grown up. On both sides of the table, the conversation no longer...

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