Block Island has landed at Rhode Island T.F. Green International Airport.
The Spring House Seafood Grill, inspired by the iconic Spring House Hotel on Block Island, recently celebrated its grand opening on the airport concourse.
The new dining concept from Grove Bay Hospitality Group brings Block Island-inspired seafood, classic New England flavors and coastal hospitality to the North Terminal near Gate 11. It was created through a licensing relationship with the Spring House brand.
Grove Bay is a Miami-based airport hospitality group known for its chef-driven, design-forward approach to airport dining. The company operates across major U.S. airports, including Miami International Airport, Seattle-Tacoma International Airport, Raleigh-Durham International Airport and T.F. Green, delivering a curated mix of nationally recognized brands and original, locally inspired concepts.
The Spring House Seafood Grill grand opening celebration featured a ceremonial ribbon cutting, photo opportunities and bite-size menu samplings, with project partners and representatives from the restaurant, the airport, Grove Bay and the Rhode Island Hospitality Association in attendance.
Frank DiBiase III, an executive with Atwells Group Hospitality Management LLC, which owns the Spring House Hotel, explained in an interview at the ribbon-cutting ceremony how the Spring House ended up at T.F. Green.
“So, it’s a funny story. They wanted to associate Rhode Island the best they could, uniquely by all locations and not just a certain area of Rhode Island,” he said. “So, they didn’t forget Block Island, which we really were grateful for, and they picked us as the showcase model restaurant and we’re proud to be here.”
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TAKING OFF: The Spring House Seafood Grill recently opened at Rhode Island T.F. Green International Airport. Pictured during the ribbon-cutting are, from left, Eddie Acevedo, of Grove Bay Hospitality Group; Nadjyne Victor of the R.I. Airport Corp.; Nikolas Persson of RIAC; Francesco Balli of Grove Bay Hospitality; Christine DiBiase, of Spring House Seafood Grill and Atwells Group Hospitality Management LLC; Frank DiBiase III, of Spring House and Atwells Group Hospitality; and Farouk Rajab of the Rhode Island Hospitality Association.
COURTESY BRUCE NEWBURY[/caption]
Francesco Balli, co-founder and CEO of Grove Bay Hospitality, said Spring House Seafood Grill was created to give travelers a true sense of place the moment they arrive at the airport.
“Through our licensing relationship with the Spring House brand, we were able to develop a concept that honors one of Rhode Island’s most iconic coastal destinations while delivering the elevated airport dining experience Grove Bay is known for,” Balli said.
Inspired by the timeless elegance of the Spring House Hotel, which has welcomed guests to Block Island since 1852, Spring House Seafood Grill draws from the hotel’s history, warmth and sense of place. The concept honors that legacy through a menu rooted in fresh seafood, classic flavors and a welcoming coastal dining experience for travelers passing through Rhode Island.
“Rhode Island’s hospitality industry is rooted in great food, memorable experiences and a strong sense of place, and Spring House Seafood Grill brings all of that together beautifully,” said Farouk Rajab, CEO and president of the Rhode Island Hospitality Association. “This new concept gives travelers a taste of Rhode Island’s coastal identity while showcasing the kind of local inspiration and hospitality that make our state such a special destination.”
DiBiase said most of the recipes on the Seafood Grill’s menu were a collaboration with Grove Bay chefs, such as the chowder, which is based on the Block Island recipe but also has a bit of a Cajun note to it.
The idea of travelers deplaning from destinations such as Raleigh, N.C.; Durham, N.C.; and Fort Lauderdale, Fla., having a real taste of Rhode Island as soon as they land is appealing. But there is another side to having an iconic representation of local flavor.
“It’s not the landings; it’s the takeoffs,” DiBiase said, adding that he sees great potential in departing local travelers wanting to fuel up and board their flights filled up.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, is heard in Rhode Island, Connecticut, Massachusetts, Vermont, Indiana and Iowa. Contact Bruce at bruce@brucenewbury.com.
