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Aquidneck Island

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News Bites: Newport Vineyards 30th Anniversary Continues / New Federal Hill Dinner Stroll / Grey Sail, South County and Outer Light Fall Beer Lineup / Sarto Chef’s Table and Late Night Lounge / Track 15 Expands

by David Dadekian September 6, 2025

written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Newport Vineyards Unveils Milestone Wines and Events to Celebrate 30th Anniversary

As the harvest season approaches, Newport Vineyards — the region’s premier vineyard and culinary destination — is proud to announce the release of its limited-edition Milestone Wines and a series of special events to celebrate its 30th anniversary.

What began in 1995 as a modest vineyard founded by brothers John and Paul Nunes has evolved into an award-winning winery, craft brewery, farm-to-table restaurant, and acclaimed event venue.

To commemorate three decades of winemaking on Aquidneck Island, Newport Vineyards is debuting two estate-grown wines: Milestone Blanc and Milestone Red.

Milestone Blanc, an unoaked white wine from select estate Dijon clone Chardonnay grapes.
Milestone Red, a bold oak aged red crafted exclusively from estate-grown Blaufränkisch grapes.

30th Anniversary Featured Events:

August 30 – “30% on the 30th” wine case discount on featured wines
September 21 – Cheers to 30 Years Cider Festival
October 17 – Harvest VIP Tour & Tasting with Owners and Winemakers
October 19 – Cheers to 30 Years Harvest Festival

Newport Vineyards invites past, present, and future guests to raise a glass in honor of 30 years of growth, celebration, and community. Visit www.newportvineyards.com for details.

Providence Tour Company Announces New Federal Hill Dinner Stroll

A Guided Culinary Journey Through Providence’s Little Italy

Providence Tour Company is delighted to introduce its newest experience: Federal Hill Dinner Stroll, a guided, multi-course dining adventure through the heart of New England’s most beloved Italian culinary destination.

Guests will enjoy a lavish four-course Italian dinner, starting with antipasto, followed by house-made pasta, a savory entrée, and finishing with a decadent cannoli. This culinary journey takes place while strolling between four of Federal Hill’s most iconic restaurants: Cassarino’s, Trattoria Appia, Pane e Vino, and Anthony’s Authentic Italian Cuisine. The leisurely evening unfolds under glowing string lights and fragrant aromas of freshly baked bread, led by a warm and knowledgeable guide who handles every detail, allowing diners to simply relax and immerse themselves in the vibrant atmosphere.

Priced at $100 per person and available on Thursdays through the end of the year, this intimate experience spans approximately 2.5 to 3 hours and includes food, taxes, and gratuities; all you’ll need to add is your choice of drink along the way. Complimentary valet parking is available at the starting point, Cassarino’s Restaurant (177 Atwells Ave), and the walk covers roughly one mile. Perfect for food lovers and a standout addition to the Providence date night scene, the Federal Hill Dinner Stroll invites guests to savor the city’s rich culinary heritage through exceptional flavors and seamless hospitality.

A Chill New England Fall: Grey Sail, South County and Outer Light Reveal Fall Beer Lineup

This year’s lineup captures the crisp and spice of autumn in New England

Grey Sail, South County and Outer Light Fall Lineup

Grey Sail Brewing, alongside its sister companies South County Distillers and Groton’s Outer Light Brewing Company, has unveiled its 2025 fall lineup. The crisp, spice-driven beers, spirits and cocktails, available throughout New England and New York, join an already-iconic portfolio that have defined the region’s craft beverage industry for more than 30 years combined.

Grey Sail’s fall lineup includes:

Headless Oarsman Pumpkin Ale
This hauntingly delicious pumpkin ale was inspired by Sleepy Hollow’s eerie legends. Brewed with pumpkin spice puree, it offers a rich, malty taste with hints of cinnamon and clove.
Can Size: 16 oz.
Available In: Rhode Island, Connecticut, Massachusetts, New York
Autumn Winds
This malt-forward lager captures the spirit of Oktoberfest with its rich, toasty flavors, balanced sweetness and satisfying finish.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts

This fall, South County Distillers is serving up bold flavors with smooth-sipping liquor and craft cocktails ready to pour and enjoy. This year’s releases add to South County’s portfolio of seven canned cocktails and 13 spirits to round out 2025’s shelf.

South County’s fall lineup includes:

Cranberry Vodka Lemonade
We took our South County Hard Lemonade and added natural flavors of fresh, tart cranberries. Enjoy this refreshing cocktail over ice or straight from the can.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts
Whiskey Highball
We use South County Rye Whiskey, bitters, and ginger, cranberry, and orange flavors to make our highball. Drink over ice or straight from the can.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts
Espresso Martini
We teamed up with our friends at Dave’s Coffee to bring you this classic cocktail. Using their Spray Rock roast, we whipped up a fresh batch of cold brewed espresso and blended it with our South County Vodka.
40 Proof
Available In: Rhode Island, Connecticut, Massachusetts
Bourbon
Each batch of South County Bourbon features a unique blend of specialty malts, grains and heirloom corn. It is then aged in charred American oak barrels for various lengths of time. Enjoy neat, on the rocks, or in your favorite bourbon cocktail.
90 Proof
Available In: Rhode Island, Connecticut, Massachusetts

Outer Light Brewing Company, a staple in Groton, Connecticut known for its coastal-inspired craft beers, joined forces with Rhode Island’s award-winning Grey Sail Brewing to deliver stronger flavors and their beloved beers to even more craft beer lovers across New England.

Outer Light’s fall lineup includes:

Just Peachy Sour Ale
Just Peachy features waves of sweet peaches and a smooth vanilla finish – because life’s always a breeze, right? This Peaches n’ Cream Sour Ale is your go-to when everything’s fine. Perfect of beach days, boat daze, or pretending you’ve got it all together. Grab a can, drop an anchor, and lean into the delusion.
Can Size: 16 oz.
Available In: Connecticut, Rhode Island
Squash Goals Pumpkin Ale
Squash Goals is our seasonal pumpkin ale, brewed with real puree and a hint of spice for a smooth, cozy finish. As the days grow shorter, swap your muck boots for duck boots and grab your favorite crew – this one’s made for crisp air, close friends, and ultimate fall. #SquashGoals
Can Size: 16 oz.
Available In: Connecticut, Rhode Island
Fall Fest Märzen-Style Lager
Fall Fest steers into the season with smooth malts and a clean, toasty finish – an Oktoberfest Märzen built for crisp autumn days and gemütlichkeit gatherings. Whether you’re shore-side or shipboard, this brew is your perfect fall companion. Hoist a stein and toast to smooth sailing – Prost!
Can Size: 16 oz.
Available In: Connecticut, Rhode Island

Prost to Fall! Oktoberfest is Almost Here!

It wouldn’t be autumn without Oktoberfest. Mark your calendars, because Grey Sail and Outer Light’s celebrations will be filled with fall flavors, music and community fun.

Saturday, September 13 | 12:00 – 8:00 pm: Outer Light’s Fall Fest 2025 will include its new fall lineup – plus games, live music and fun for the whole family (yes, dogs too!). Music by Ethan Cash and Mystic River Brass Band. Admission is free!

Sunday, October 12 | 12:00 – 7:00 pm: Come try Grey Sail’s fall lineup, some hearty food, stein hoisting, and live music by the Vagabonds. Proper attire strongly encouraged!

Sarto Launches Chef’s Table Dining Experience with Exclusive Prix Fixe Menu and Wine Specials, Introduces Late Night Lounge with After-Dinner Cocktails and Downtown Sophistication

Sarto, downtown Providence’s modern Italian dining destination, is unveiling a new Chef’s Table program that brings guests closer to the heart of the kitchen. Starting August 24, guests can enjoy a two-person prix fixe menu for $79.99, paired with select bottles of wine offered at half price.

Available on Wednesday, Thursday, and Sunday evenings after 6:30 PM, the Chef’s Table experience invites diners to explore seasonal dishes curated by Chef Phil and his culinary team. Each menu celebrates Sarto’s commitment to scratch-made Italian cooking, showcasing flavors that balance tradition with modern technique.

“The Chef’s Table is about creating an elevated but accessible way for guests to enjoy Sarto,” said Chef Phil. “It’s designed for people who want a full dining experience that feels special but is also approachable.”

Reservations for the Chef’s Table are recommended and can be made at https://sartoprovidence.com/, or by downloading the G VIP app from the App Store.

Sarto, downtown Providence’s modern Italian dining destination, is extending the evening with the launch of the Late Night Lounge, an after-hours cocktail experience running every Friday and Saturday from 10 pm to 1 am.

When the kitchen closes at 11, the bar becomes the focus, offering elevated cocktails, Sarto’s signature Negroni, and complimentary bar snacks. Guests are invited to settle into the restaurant’s moody ambiance for a sophisticated yet comfortable setting that captures the spirit of late-night downtown.

“The Late Night Lounge is about giving Providence a new place to wind down in style,” said Kirk Schneider, COO of G Hospitality. “It’s a chance to extend the evening with great drinks, great company, and the unique atmosphere that defines Sarto.”

The Late Night Lounge launches September 6 and continues every weekend. Reservations can be made at https://sartoprovidence.com/ or by downloading the G VIP app from the App Store.

Track 15 Expands with New Outdoor Plaza, Coffee Vendor and Seasonal Events

Artisan Sips Coffee Cart Added; RI Night Market at the Food Hall on Sept. 27^th

Daylight shot of Track 15’s outdoor plaza. (Photo courtesy of Ian Barnard)

Track 15, located at 1 Union Station in downtown Providence, is pleased to announce the opening of its outdoor plaza as well as a new beverage vendor and special events.

“Track 15 has quickly become a go-to destination for great food, drinks, and culture,” said Christopher Marsella, Owner, Track 15. “Now, with our plaza open – including a children’s play space – and a series of exciting events on the horizon, there’s even more for guests to enjoy.”

Featuring 10,000 square feet of space, the food hall’s outdoor plaza includes 80 seats, a lawn, a children’s play space, lawn games, and more. Future programming will include outdoor movie nights and live music. The plaza is open during Track 15’s regular business hours.

Artisan Sips Coffee Cart, from Artisan Bites, has been added to the vendor line-up, offering a selection of hot and iced coffee, espresso drinks, and matcha. Signature lattes include the Track 15 with chocolate, caramel, and espresso; the Chocolate Covered Strawberry; and the Caramel Honey Vanilla. Seasonal specialties include the Apple Pie Chai, Blueberry Pancake iced coffee, Pumpkin Patch matcha, and Pumpkin Mocha latte. Artisan Sips will be available during Track 15’s regular business hours.

On Saturday, September 27^th from 4:00 p.m. to 9:00 p.m., the Rhode Island Night Market will take over the surface parking lot before and during WaterFire. The free, family-friendly event will include unique, handmade goods for purchase from approximately 100 local artisans and makers, live music, and more, within walking distance to the magic of WaterFire. Validated parking will still be available in the adjacent parking garage underneath the Courtyard Marriott Hotel located at 5 Memorial Blvd., which offers direct access to Track 15, the Night Market, and to Waterfire.

“We are thrilled to bring RI Night Market to Track 15,” said Lupe Aguilar, Founder, Rhode Island Night Market. “It’s the perfect hub for visitors and residents to gather to support our local artisans, makers, and creatives, enjoy the incredible food and drink that Track 15 has to offer, and enjoy a beautiful night at WaterFire.”

September 6, 2025 0 comments

chefs & restaurants farms news wine & drinks

News Bites: Newport Vineyards 30th Anniversary / RI Hospitality Education Foundation Relief Fund for Matunuck Oyster Bar Staff / Veritable Distillery Debuts

by David Dadekian June 10, 2025

written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Newport Vineyards Celebrates 30 Years

From Vineyard to Wine, Beer, and Culinary Destination

Newport Vineyards, a cornerstone of New England’s wine and culinary scene, proudly announces its 30th anniversary, marking three decades of innovation, sustainable farming, and community-driven hospitality. What began in 1995 as a modest vineyard on Aquidneck Island has grown into a premier destination featuring estate-grown wines, farm-to-table cuisine, craft beer, popular wedding venue, and year-round events.

To commemorate this milestone, Newport Vineyards has a big lineup of events, starting with their patio opening this weekend. Join Newport Vineyards to “cheers to 30 years” with tastings, dining, and live music by the vines this Friday – Sunday. Wine tastings will include a special commemorative anniversary glass.

“We are honored to celebrate this journey with our loyal guests, hardworking team, and the local community who helped build Newport Vineyards into what it is today,” said co-founder John Nunes. “Our mission has always been rooted in sustainable farming, exceptional hospitality, and sharing our passion for wine and food.”

Since its founding by brothers John and Paul Nunes in 1995, Newport Vineyards has expanded to over 100 acres and diversified its offerings with a farm-to-table culinary program featuring on-site culinary garden and greenhouses plus craft brewery, Taproot Brewing Co. Newport Vineyards has earned numerous accolades, including national and regional awards for their large portfolio of wines.

In addition to their patio opening, featured 30^th Anniversary events will include:

May 30^th: “30% on 30th” discount on wine cases each month, starting with their flagship wine, the Great White (and Great White Rosé)
June 29^th: “Cheers to 30 Years” Seafood Sunday Supper paired with the inaugural white wines
July 11^th: Annual Fire Dinner, culinary experience by the vines, featuring legacy wines
August 8^th: VIP History Tour and Tasting with Owners and Winemakers
October 19^th: Cheers to 30 Years Harvest Festival

Newport Vineyards invites past, present, and future guests to raise a glass to 30 years of growth, celebration and community. For more details, visit www.newportvineyards.com

Hear directly from owners John & Paul Nunes about the history of Newport Vineyards here: www.newportvineyards.com/history-of-newport-vineyards-video/

RI Hospitality Education Foundation Launches Official Relief Fund to Support Employees Affected by Matunuck Oyster Bar Fire

Hundreds of local hospitality workers left without income following devastating May 20^th blaze

In response to the devastating fire that destroyed the iconic Matunuck Oyster Bar on Tuesday, May 20, the RI Hospitality Education Foundation (RIHEF) has launched an official employee relief fund to provide immediate assistance to the restaurant’s workers. More than 300 personnel—including fishermen, farmers, bussers, servers, hosts, cooks, bartenders, and managers—have been left without employment due to the fire.

A longstanding member of the hospitality community, Matunuck Oyster Bar and its owner, Perry Raso, have supported workforce development efforts through RIHEF for years. Now, RIHEF is stepping up to ensure impacted employees receive financial assistance as they navigate the aftermath of this tragedy.

RIHEF will distribute need-based grants to affected employees, verified through internal systems. The fund will serve as the only official source of organized financial support for Matunuck Oyster Bar staff and personnel affected by the fire.

Donations can be made directly at: www.rihospitality.org/MOB
Checks can also be mailed to:
RI Hospitality Education Foundation
94 Sabra Street
Cranston, RI 02910

Veritable Distillery Debuts, Bottling The Spirit(s) Of New England

Connecticut-Based Distillery Revives Centuries-Old Techniques with the Launch of its First Two Expressions: Ship’s Bell Bourbon & Southwick’s American Gin

Ship's Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It's available online and select NY, RI and CT retailers. — Ship’s Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It’s available online and select NY, RI and CT retailers.

Veritable Distillery, a Connecticut-based spirits company dedicated to crafting authentic, premium historically-inspired spirits, proudly unveils its first two expressions: Ship’s Bell Bourbon and Southwick’s American Gin. By reviving time-honored production techniques and using natural ingredients without the addition of industrial chemicals, Veritable Distillery captures the essence of 18th-century New England in every bottle.

Veritable Distillery is committed to sustainability, ethical production, and transparency. By using ingredients that were historically available and commonly traded in New England over 300 years ago, Veritable ensures that its products remain true to the origins of American distilling. Veritable employs open-top fermentation for its whiskey and fractional distillation for its gin, striking a balance between artistry and science to create spirits with exceptional depth and character.

Veritable Distillery also leads the industry in radical transparency by voluntarily disclosing ingredients and serving facts directly on its bottle labels, a first for the spirits industry. Unlike most distilleries, which often withhold details about their industrial production process and chemical additives, Veritable believes that consumers deserve to know what goes into their spirits. Each label clearly lists all ingredients, setting a new standard for complete visibility from grain to glass. This initiative allows customers to make informed choices, fostering a deeper appreciation for authentic, traditional spirits.

Veritable Distillery products are available online and at select retailers in Connecticut, Rhode Island, and New York.

Introducing Ship’s Bell Bourbon

Ship’s Bell Bourbon is an authentic blend developed in collaboration with the renowned Bardstown Distillery in Kentucky. Aged for three years in new American white oak casks (Quercus Alba), the bourbon is then blended with The Veritable American Single Malt Whiskey—crafted from 100% malted barley and aged for three years in ex-Rye casks from Bardstown Distillery. The result is a blended bourbon of exceptional depth and balance.

Newly released Southwick's American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it's ideal for classic cocktails or enjoyed simply on its own. It's available online and select NY, RI, and CT retailers. — Newly released Southwick’s American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it’s ideal for classic cocktails or enjoyed simply on its own. It’s available online and select NY, RI, and CT retailers.

Mash Bill: 73% Corn, 21% Rye, 6% Malted Barley
Aroma: Caramel-covered apple, dried peanut shell, and stewed black cherry
Palate: Sweet oak, apple cider donut, and a lingering caramel finish
ABV: 43% (86 Proof)

Introducing Southwick’s American Gin

Southwick’s Gin is crafted with rarely-utilized historical techniques; unlike conventional gins that use inexpensive vodka as the base spirit, Southwick’s Gin uses aged rum as the base spirit, a practice dating back nearly 600 years. Distilled in a custom-designed copper pot still, three separate “fractional” groups of botanicals are prepared, macerated, vapor infused and distilled individually before being blending together in the final product. This method ensures a harmonious, layered flavor profile and allows for each of the carefully selected botanicals to shine.

Aroma: Pine sap and honeyed blueberry with fresh citrus zest and hints of vanilla
Palate: Effervescent citrus, peppercorn, and earthy mountain pine with a lingering warm spice finish
ABV: 46% (92 Proof)

“We created Veritable Distillery to highlight the beauty and complexity of traditional spirits production – countering the mass production and homogenization of spirits by large corporations,” said Finneas Pryor, Vice President and Co-Founder of Veritable Distillery. “By focusing on authenticity, craftsmanship and community, we provide our customers with a better opportunity for informed consumption. Our first two releases, Ship’s Bell Bourbon and Southwick’s American Gin, honor New England’s rich history while setting a new standard for transparency in the industry.”

June 10, 2025 0 comments

Aurelia at Castle Hill, photo courtesy of Castle Hill Inn

chefs & restaurants news wine & drinks

News Bites: Castle Hill Inn Introduces Aurelia at Castle Hill / Newport Restaurant Group Donates $64,000 to Local Nonprofits / Celeste Now Open in Narragansett

by David Dadekian June 27, 2024

written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Newport’s Castle Hill Inn Announces New Fine Dining Restaurant, Aurelia at Castle Hill, Featuring Six-Course Culinary Experience

Formerly known as The Dining Room at Castle Hill, Aurelia is now open with imaginative dishes utilizing Newport’s local bounty of produce, seafood, and artisanal producers

Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, announces Aurelia at Castle Hill, Newport’s newest fine dining restaurant, is now open. With its sweeping views of the Atlantic Ocean and Narragansett Bay, there is no better location for a celebration, whether it be a special milestone or anniversary or for celebrating family, friends, or, simply, life.

Known in its original incarnation as The Dining Room at Castle Hill, Aurelia offers a six-course prix fixe menu featuring a seasonal experience focusing on contemporary New England cuisine that is simple, elegant, and ingredient-driven.

“We are thrilled to officially announce Aurelia at Castle Hill, a reimagined dining experience at Castle Hill Inn,” said Brian Young, Managing Director. “Born of our commitment to providing the finest dining experience in Newport, we know our guests will love Aurelia’s unique, six course chef’s tasting menu, taking them on a culinary journey over the two-and-a-half hour experience. Aurelia will offer the same beloved location and exemplary service as The Dining Room, but with an even more elevated ambiance and modern fare.”

Helmed by Chef de Cuisine Dylan Cadrette, Aurelia will offer both a precise, yet playful take on New England cuisine. Having honed his skills at Forbes Five-Star hotels Wheatleigh and Blantyre in The Berkshires, as well as Coast Restaurant in Rhode Island’s The Ocean House, Chef Cadrette is inspired by the world around him, coaxing complex flavors out of garden, land, and sea.

“Our aim is to serve simple and elegant ingredient-driven food, classically derived yet infused with modern techniques and twists,” stated Cadrette.

Aurelia’s name is inspired by the scientific pursuits of Castle Hill’s original owner, Alexander Agassiz. A Harvard professor known as the father of marine biology, Agassiz used his home at Castle Hill as a form of field laboratory, studying the abundant sea life in and around Narragansett Bay. The bay’s moon jellyfish, or Aurelia, was a favorite object of his research.

Aurelia at Castle Hill sources seafood fished from the waters around Aquidneck Island, fruits and berries from local orchards, and artisanal cheeses. Much of the produce for Aurelia is grown in Castle Hill’s kitchen gardens and greenhouses, nestled among the Inn’s forty acres. The exceptional wine list features more than 800 selections and has been awarded the “Best of Award of Excellence” from Wine Spectator for ten years running. Wine and house-made non-alcoholic pairings, curated by Aurelia’s sommelier, complement the menu.

Aurelia at Castle Hill is offering dinner service Thursday – Monday (closed Tuesday and Wednesday) from 5:30 – 9:00pm. Reservations are required and available through Tock. The six-course menu is available at $165 per person, exclusive of tax and gratuity. Wine pairings are available for an added cost.

For more information on Aurelia or to make a reservation, please visit www.aurelianewport.com. For more information or to book a stay at Castle Hill Inn, visit www.castlehillinn.com.

Newport Restaurant Group Donates $64,000 to Local Nonprofits through 2023 Gift Card Donation Program

Jennifer Backman, Executive Chef, Waterman Grille; Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh; Brooke Warner, Volunteer Accessibility, AmeriCorps VISTA, Farm Fresh RI; and Ally Jennings, Hunger Relief Program Manager, Hope’s Harvest. Photo courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce that it has donated $64,000 to local nonprofits as a result of its annual, year-round gift card program, exceeding last year’s fundraising total by more than $4,000. Through the program, $2.00 from every gift card purchase is donated to area nonprofits fighting food insecurity. Since the program’s inception in 2019, more than $214,000 has been distributed to local agencies.

“So many of our neighbors face food insecurity on a daily basis, and we are grateful to the wonderful organizations in our region that work tirelessly to provide relief,” said Paul O’Reilly, President and Chief Executive Officer, Newport Restaurant Group. “We are honored to have the opportunity to support this work, and we thank our incredible guests without whom this donation would not be possible.”

The 2023 recipients include the Aquidneck Community Table, Dr. Martin Luther King Jr. Community Center, RI Community Food Bank, and Hope’s Harvest in Rhode Island, and the Brookline Food Pantry, The Food Project, and Centre Street Food Pantry in Massachusetts.

“We are so grateful to the Newport Restaurant Group for their years of partnership with Farm Fresh RI,” said Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh. “Whether it’s ordering local food for their restaurants or getting their hands dirty gleaning produce, we know the Newport Restaurant Group has a passion for supporting farmers. This generous $8,000 donation to our Hope’s Harvest program will help increase food security for our most vulnerable neighbors and fairly compensate local farmers for food that alleviates hunger. We are so glad that Newport Restaurant Group shares our vision of a Rhode Island where everyone enjoys an abundance of fresh, local food.”

In addition to the financial support, NRG employee owners volunteer with these organizations throughout the year in a variety of ways, from collecting non-perishable food items for the RI Community Food Bank to preparing and serving dinners at the Martin Luther King Jr. Community Center, to harvesting surplus fruits and vegetables at local farms that are distributed to hunger relief agencies through a partnership with Hope’s Harvest.

“The RI Community Food Bank is so grateful to the Newport Restaurant Group for this generous donation,” shared Andrew Schiff, CEO, RI Community Food Bank. “It’s so meaningful for us to receive this kind of support from our state’s restaurant industry. This gift will enable us to provide nutritious food to the 80,000 Rhode Islanders per month who visit our agencies.”

The 2024 gift card program is ongoing and gift cards can be purchased at any NRG property or online at www.newportrestaurantgroup.com.

Celeste, a Coastal European Restaurant from Newport Restaurant Group, Now Open

New concept in Narragansett replaces TRIO Kitchen + Bar

Celeste Bar, photo by Erin McGinn courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), a collection of unique culinary concepts throughout Rhode Island and Massachusetts, is pleased to announce the opening of its newest restaurant in Rhode Island, Celeste. The coastal European concept replaces TRIO Kitchen + Bar at 15 Kingstown Road in Narragansett, which served residents and visitors for 15 years.

“We are thrilled to open Celeste to the Narragansett community and beyond,” said Jeff Tenner, Director of Concept Development, Newport Restaurant Group. “The refreshed interior and exterior – including a completely reconfigured patio and outdoor bar which will maximize water views – will be complemented by our culinary and beverage teams’ exciting and creative menus. We can’t wait to share Celeste with locals and visitors alike.”

Celeste, which means “heavenly” in both French and Italian, is representative of the elements that inspired the new concept: the Coastal European cuisine it serves, the al fresco dining experiences enjoyed along the coast, and its location near the ocean. The Celeste “mermaid” depicted in the logo is guided by the stars above her as she presents guests with the gifts of the sea.

Celeste’s unique menu, crafted by Executive Chef Andrew Gould and Newport Restaurant Group’s talented culinary team, features a raw bar, an expanded pizza menu, shareable small plates, and entrees steeped in the flavors of coastal Italy, France, and Spain.

Raw Bar items include Local Oysters with mignonette and cocktail sauce; Wild Rhode Island Clams; Poached Shrimp with cocktail sauce; Tuna Crudo served Sicilian style with capers, Castelvetrano olives, anchovy, and extra virgin olive oil (EVOO); Jonah Crab with Calabrian chili vinaigrette, baby gem lettuce, and watermelon radish; and Cured White Anchovy with EVOO and parsley.

Starters include Patatas Bravas with smoky bravas sauce and garlic aioli; Whipped Feta with warm house-made pita and olive relish;Shrimp Sofrito in a slow cooked tomato-garlic sauce with grilled bread; Salt Cod Croquetas with lemon aioli, frisse, and pickled red onion; Moules Marinier with a white wine and mustard-shallot broth and grilled rosemary focaccia; Calamari Fritto Misto with artichoke hearts, pepperoncini, fried lemons, and caper aioli; Saffron Arancini with romesco and Grana Pandana; Lamb Meatballs with tomato ragu, green olive, and feta; and Spicy Cucumber & Carrot with peri peri sauce, almonds, radish, and chervil.

Salads include a Kale Caesar with kale, romaine, parmesan, and focaccia croutons; Blue Cheese with frisse, radicchio, endive, fig, blue cheese, pickled onions, and white balsamic mustard vinaigrette; Chopped Nicoise: romaine, haricot vert, tomatoes, red onion, potatoes, olives, feta, hard-cooked egg, red wine vinaigrette; The Celeste with watercress, arugula, couscous, chickpea, golden raisin, cashew, grilled onion, and Calabrian chili vinaigrette, while soups include Cavala Nero with kale, white bean, and tomato-garlic broth.

Celeste’s pizza menu includes Potato & Rosemary with mozzarella & mascarpone cheese, preserved lemon, roasted onion, and Grana Padano; a Margherita with fresh mozzarella, San Marzano tomato, and basil; Spicy Calabrese with San Marzano tomato, mozzarella, and Grana Padano; the Rustico with sweet Italian sausage, rabe, San Marzano tomato, and ricotta; Fig & Prosciutto with Parmesan, EVOO, and arugula; Spinach & Feta with roasted garlic mascarpone, and roasted tomatoes; and the Chicken Peri Peri with peri peri sauce, scallion, and shaved red onion.

Sandwiches include the Prosciutto Bocadillo, featuring Manchego cheese, apricot mustarda, and watercress on toasted ciabatta; Chicken Milanese with pickled onions, arugula, and lemon aioli on ciabatta; Seared Halloumi Pita with green olives, potato, harissa lime vinaigrette, and shredded greens; and a Blackbird Farms Burger topped with aged cheddar, caramelized onion jam, and garlic aioli and served with sea salt fries.

Entrees include Romesco Cod with crispy potatoes, roasted garlicky broccolini, and almond peri peri sauce; Shrimp & Chorizo: seared shrimp, sofrito, chorizo-rice, escalivada vegetables, and cilantro; Whole Roasted Fish stuffed with lemon and herbs, salsa verde, tri-colore salad, and crispy potatoes; Salmon with beluga lentils, haricot vert, and beet vinaigrette; Couscous avec Fruit de Mer with clams, mussels, cod, calamari, fregola, and tomato fennel broth; Moroccan Chicken: a half chicken with couscous, raisins, cashew, roasted cauliflower, and jus; Steak Frites: grilled ribeye, salsa verde, steak fries, and roasted onion; Pasta Genovese: slow-braised beef, penne, and Grana Padano; and Seared Cabbage Tagine with new potatoes, berbere spice, golden raisins, and Castelvetrano olives.

Celeste’s hand-crafted creative cocktails include the Celestial Sangria: Arvero limoncello, fresh citrus, raspberry vodka, and red wine; Co Go Slow Pez: Tequila, Mezcal, orange liqueur, lime and coconut; Spanish Negroni: Mezcal, Turmeon Original Vermouth, house bitter orange liqueur; the Italian Greyhound: Bespoke Gin, Aperol, fresh grapefruit, and lime; and the Number 10: Lunazul Blanco tequila, strawberry, hibiscus, Cointreau, and lime.

June 27, 2024 0 comments

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News Bites: Providence Named in Saveur Culinary Travel Awards 2014, Renee Bessette’s The Lil Rhody Clam Cake Crawl, George’s of Galilee Annual Lobsterfest

by David Dadekian September 9, 2014

written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Providence Wins Culinary Travel Awards, International Recognition from Saveur

The city’s food and drink scene recognized as some of world’s best with pair of awards

For the second year in a row, Saveur magazine has hailed Providence among the best small cities for restaurants and dining in the world. Part of its 2014 Culinary Travel Awards, Providence was just one of a handful of American cities to make the list.

In addition to its dining distinction, this year Providence was recognized as one of the best domestic destinations for “Best Cocktails & Drinks”.

“Once again, we are very pleased to be recognized in Saveur, an influential publication at the intersection of food and travel,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau. “When marketing Providence, we emphasize the quality of food and drink in our destination, so we are delighted to see both praised on an international level.”

“When you combine our award-winning food scene with the city’s great beverage options, it’s a perfect pairing,” Sheridan said.

The magazine defined small cities as those with a population under 800,000. Its panel of experts awarded New Orleans, La. as the top domestic small city for restaurants and dining, while readers tapped Portland, Ore. for that distinction. Saveur then chose three cities as “Outstanding”: Oaxaca, Mexico; Charleston, S.C.; and Seattle, Wash. It then recommended an additional 10 cities as “Notable,” which included Providence. The others were: Boston, Mass.; Atlanta, Ga.; Washington, D.C.; Vancouver, B.C., Canada; Asheville, N.C.; Honolulu, Hawaii; Minneapolis, Minn.; Portland, Maine, and Louisville, Ky.

A full listing of award winners and the methodology used to discern them may be found here: http://www.saveur.com/content/culinary-travel-awards-2014

Clam cake photo by Renee Bessette

August 2014: The Lil Rhody Clam Cake Crawl

Trio travel around Narragansett Bay in search of the best clam cake

by Renee Bessette from Only in Lil Rhody

After completing an epic journey of stubborn will and intestinal fortitude, I look back at the Clam Cake Crawl with utter pride. Proud of the time spent on the road with my compadres Joe and Carol Mecca in a highly convivial atmosphere (well, except when we engaged in a very verbose discourse on our routing on Aquidneck Island), proud of the motivation to do something of this nature (it takes a bit of the wackadoo to eat 12+ clam cakes aka sand donuts with clams in a compressed period of time), and proud of the biggest little, the one and only State of Rhode Island and Providence Plantations (of our gorgeous landscapes and jabrony drivers).

Read the rest and view a ton of photos at Only in Lil Rhody

George’s of Galilee Kicks-Off September with Annual Lobsterfest

RI Landmark Restaurant to Offer Variety of Lobster Specials to Welcome Fall

George’s of Galilee, located at 250 Sand Hill Cove Road, Port of Galilee, RI, is holding on to summer with the return of its annual Lobsterfest, now through September 30th. For more information, and weekly specials, please call 401-783-2306 or visit www.georgesofgalilee.com.

“Nothing says summer in New England like lobster, and we are excited to celebrate it with the return of Lobsterfest this September,” said Kevin Durfee, Owner, George’s of Galilee. “Our culinary team will be crafting delicious dishes featuring the New England specialty, promising to give our guests a taste of summer just a little bit longer.”

In addition to its full menu, George’s Lobsterfest offerings, changing daily, will include:

Twin Lobsters ($29.99)
Lobster Triplets ($39.99)
Lobster Sauté ($19.99)
Buckets of Claws, Lobster Fra Diavolo, Lobster Club Sandwiches, Lobster Ceviche, Lobster Thermidor and Lobster Mac ‘n’ Cheese

September 9, 2014 0 comments