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RI Restaurants and Chefs Named to 2013 James Beard Foundation Awards Semifinalists List

by David Dadekian February 19, 2013
written by David Dadekian
Cook & Brown Public House Bar Manager Jennifer Ferreira

Cook & Brown Public House Bar Manager Jennifer Ferreira

The 2013  James Beard Foundation Restaurant and Chef Award Semifinalists were announced today and a number of Rhode Island chefs and restaurants are included on this year’s list. The semifinalists in our area are:

Outstanding Bar Program: Cook & Brown Public House

Outstanding Service: Persimmon

Best Chef: Northeast:

  • Matt Jennings of Farmstead Inc.
  • Champe Speidel of Persimmon

The Semifinalists will be narrowed down to a list of finalists on March 18 and then winners will be announced at the Awards Gala in New York City on May 6 at what is essentially the Oscars® ceremony of the food world. For the complete list of semifinalists you can view the Foundation’s PDF document here.

Eat Drink RI has emailed with all the semifinalists and has their thoughts below. Congratulations to all the Rhode Island semifinalists!

Matt Jennings, Chef/Co-Owner at Farmstead Inc. (Best Chef: Northeast): “This is awesome. We are, as usual, beside ourselves. It is such a statement on how how hard our team works—from the stewards and the managers, to the servers, cooks & ‘mongers—this is truly a group effort, as everyone in this industry knows. [I] wake up everyday inspired by each of them, and Kate and I are thankful to have such an amazing crew.”

Jennifer Ferreira, Bar Manager at Cook & Brown Public House (Outstanding Bar Program): “It has been such a joy to be apart of the the evolution of this bar program and to be nominated once again is such an honor. I am so thankful for all the people who have made this bar program what it is and all who continue to support us through this awesome journey.”

Nemo Bolin, Chef/Owner at Cook & Brown Public House (Outstanding Bar Program): “I think it’s [expleted deleted] awesome. The entire staff kills it night in and night out. We’re especially proud to get the recognition since we operate the [bar] program within the confines of a full service restaurant. It’s not an easy task for the bartenders and they do an incredible job.”

Lisa & Champe Speidel, Owners and Chef at Persimmon (Outstanding Service and Best Chef: Northeast): “It’s truly an honor to be mentioned in such great company. We are thrilled and so grateful to our entire team—front and back—for their dedication, passion and hard work. We love being part of Rhode Island’s amazing food community and send big congrats to everyone at Farmstead and Cook & Brown.”

February 19, 2013 0 comment
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chefs & restaurantsnews

News Bites: Temple Downtown, The Grande and Fleming’s Prime Steakhouse & Wine Bar

by David Dadekian September 1, 2012
written by David Dadekian

Temple Downtown WaterFire Cocktail ChallengeThree current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Temple Downtown

NEW LOOK, NEW TASTES AT TEMPLE DOWNTOWN

Completely new menus and a revamped interior have been unveiled at Temple Downtown Restaurant & Lounge, 120 Francis Street, Providence, according to General Manager Vincent LoBuono.

Some of the new items on the lunch menu from Executive Chef David Cardell are an antipasto platter of house-cured meats and imported cheese, panzanella salad with focaccia croutons and pesto vinaigrette, brick oven pizzas featuring meatballs, Maine lobster and charred mortadella, and eight entrees including Vermont cheddar sliders and a skirt steak sandwich with gremolata fries. If desired, customers can order a three-course lunch priced at $14.95.

The expanded dinner menu now offers raw foods such as shellfish, ceviche, beef carpaccio and tuna tartare, appetizers for sharing such as mussels marinere with garlic crostini, eight different brick oven pizzas, pasta dishes including capellini puttanesca, small plates ranging from gazpacho and zucchini flowers to arancini and Maine lobster corn dogs, and eight large plates including Greek-style chicken, grilled steak frites, and Block Island swordfish.

The updated drink menu features new martinis and craft cocktails, including the award-winning Smoking Monkey made with Cachaca rum, grapefruit juice, lime and smoked sugar.

Desserts have also been revised, from the lemon crème brulee to the summer berry cobbler.

The interior of this stylish restaurant has been refreshed with a new color scheme and the return of the graffiti street art that the Masonic Temple was known for before it was converted into the Renaissance Hotel which houses Temple Downtown Restaurant & Lounge. For reservations, call 401-919-5050.

The Grande

Autumn Arrives at The Grande

Federal Hill’s newest restaurant rolls out fall menu as executed by Chef Antonio Santino Franco

The Grande, the latest dining experience to hit Federal Hill, will soon welcome fall with a new menu as created by Executive Chef Antonio Santino Franco. The Grande’s revamped menu will highlight the season’s bounty with farm-fresh autumnal tastes in French classics with modern twists.

Opened in June, The Grande is a boutique French restaurant and champagne lounge that dishes out an array of sophisticated – yet approachable – première and deuxième creations. With its kitchen helmed by veteran culinarian Antonio Santino Franco, The Grande’s inaugural seasonal menu change will bring its Parisian-chic atmosphere savory new selections to whet one’s palette – sans passport.

To start one’s truly grand culinary adventure, première options include: Lump Crab Cakes (Maryland lump crab and Yukon potato cakes, summer corn relish, jalapeño remoulade – $11); P.E.I. Mussels (Prince Edward Island mussels, saffron-sea broth, parsley oil, butter baguette – $10); Romaine (grilled Romaine heart, parmesan-peppercorn dressing, niçoise olives, baguette croutons – $9); Baked Brie (puff pastry-wrapped brie, warm peach chutney, artisanal crackers, Betty’s Bee Farm honey – $8); Heirloom Tomato (garden fresh tomatoes, Shy Brothers Farm artisanal cheese, duck prosciutto chips, blackberry balsamic, wild arugula – $11); Duck Wings (crispy duck wings, chili garlic sauce, lime zest, aioli – $10); and, Pommes Frites (hand-cut russet fries, parmesan, white truffle essence – $7).

For the deuxième portion of the menu, Chef Franco will dish out an array of selections featuring the best from land, sea and farm including: Steak Frites (hanger steak haché, olive oil braised red onion, frisée and mache, russet pommes – $25); Kobe Burger (grilled 8oz burger, sliced tomato, crispy onion, field greens, house-made Boursin cheese, buttered brioche, russet fries – $11); Turkey Baguette (smoked turkey breast, house-cured bacon, avocado, brie cheese, tomato jam, toasted French bread, russet fries – $11); Duck (crispy Crescent Valley duck leg confit, house-pressed waffles, peach chutney, Betty’s Bee Farm honey – $24); Chicken (grilled Baffoni’s Poultry Farm statler, roasted parsnip and carrot, whipped Yukon gold potatoes, herb jus – $19); and, Sole Français (butter-poached sole filet, preserved lemon, capers, zucchini ribbons, thyme roasted Yukon potatoes – $23).

The Grande is open for dinner service Tuesday through Thursday from 5:00pm until 10:00pm and Friday and Saturday from 5:00pm until 11:00pm. The Grande is located at 224 Atwells Avenue in Providence’s Federal Hill neighborhood. For reservations, please call (401) 432-7676 or visit OpenTable.

ABOUT THE GRANDE:

Opened in the summer of 2012 by business partners and industry veterans Tyrone Di Stasi, Jairo Dominguez, Justin Wyman and Patrick Madden, The Grande is the latest dining, lounge and nightlife experience to hit Federal Hill. The Grande’s posh renovations have brought the city of Providence an unparalleled boutique French restaurant and champagne bar. With its kitchen helmed by seasoned culinarian Antonio Santino Franco, The Grande’s farm-fresh fare yields French classics with modern twists in sophisticated – yet approachable – première and deuxième selections. The Grande’s dining room and lounge are open Tuesday through Thursday from 5:00pm to 1:00am and Friday and Saturday from 5:00pm to 2:00am. The Grande is also open for brunch on Sundays from 2:00pm to 7:00pm. The Grande is located at 224 Atwells Avenue in Federal Hill (Providence, RI). For more information, please call (401) 432-7676 or visit www.TheGrandeRI.com. Follow The Grande on Facebook and Twitter.

Fleming’s Prime Steakhouse & Wine Bar

Celebrates “Month of Discovery” in September

Highlights Include “Bottle Wars” with Tastings of Rival Wines from the New Fleming’s 100

Fleming’s Prime Steakhouse & Wine Bar is synonymous with its award-winning list of 100 wines by the glass, the Fleming’s 100.® Each September, as the restaurant’s newest wine collection is unveiled, Fleming’s celebrates a “Month of Discovery,” featuring a series of unique wine events and food offerings that will appeal to both wine novice and true connoisseur.

The New Fleming’s 100 – An Unrivaled Program of 100 Wines by the Glass
Fleming’s proprietary collection of 100 wines by the glass is a unique approach to discovering and celebrating wine without having to order an entire bottle. “Wine is an intensely personal choice, and wine by the glass is the perfect way to celebrate it,” says Maeve Pesquera, Fleming’s Director of Wine. The new collection for 2012/2013 features many iconic wineries from California as well as top-rated European wineries. The international roster also includes a number of remarkable wines from Chile, Argentina, Australia, New Zealand and South Africa.

“Bottle Wars” Wine Tastings – Featuring Rival Wines from the New Fleming’s 100
“Bottle Wars” is a series of four unique wine tastings to be held on successive Friday evenings in September (7th, 14th, 21st and 28th). Guests will taste premium wines from rival regions and wineries around the world in a spirit of friendly competition. Each event will offer 8 to 10 well-matched wines for just $25* and Fleming’s professionally trained wine managers will guide guests through the experience:

“Pinot Smackdown” (September 7th) — Pinot Noirs from California’s Central Coast compete against Pinot Noirs from Sonoma, Oregon and the Anderson Valley.

“Battle of the Hemispheres” (September 14th) — California takes on South America, Australia, New Zealand and South Africa.

“Old World vs. New World” (September 21st) — European masters from France, Italy, Germany and Spain go against the best and brightest winemakers from California.

“Glass Warfare” (September 28th) — Premium wines and value-priced wines made from similar grapes are put to the taste test.

Fleming’s New Memorable Meal for Two — $99 for 3 Courses
Fleming’s celebrates its new wine collection with a prix-fixe menu for two, available from September 1st through September 30th. Each guest will enjoy a triple entrée of broiled filet mignon, herb baked shrimp and braised short rib, with shrimp bisque and a dessert of frozen almond soufflé. The 3-course menu is priced at $99 for two, and $49.50 for one. For an additional $25, each guest may order a specially priced flight of three wines — The Prisoner, Primus Cabernet and Quintessa 2006 — all from the Huneeus Vintners Portfolio.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit FlemingsSteakhouse.com.

  • Excluding wine, tax and gratuity.
September 1, 2012 0 comment
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chefs & restaurantsnews

Sunday’s The New York Times Spends “36 Hours in Providence, R.I.”

by David Dadekian July 11, 2012
written by David Dadekian
The Dorrance

The Dorrance

It’s been just over a year since The New York Times spent 36 hours in Newport and now the news company follows that visit up with a brief tour of Rhode Island’s capital city, Providence by writer Freda Moon. As is usual for the “36 Hours” series, many of our outstanding culinary establishments are mentioned, along with great shopping and cultural destinations. For dining, The Dorrance and it’s James Beard Foundation Awards Rising Star Chef of the Year semifinalist Chef Benjamin Sukle, Chez Pascal and Julian’s receive the most acclaim.

Other food & drink places highlighted are The Avery, E & O Tap, Revival Brewing Co., The Classic Cafe, White Electric Coffee, Savoring Rhode Island, AS220 FOO(d), Eno Fine Wines, Flan & Ajo, Cook & Brown Public House and The Salon. The article includes praise such as “. . . Providence, unsurprisingly, has exceptional food, compelling art and architecture, a thriving gay scene and an inordinate number of very smart people,” and mention of “. . . excellent craft cocktails in this cocktail-happy city.” There’s also an excellent slideshow from photographer Ryan Conaty.

Take a look at The New York Times‘s “36 Hours in Providence, R.I.“

July 11, 2012 0 comment
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chefs & restaurantsnews

News Bites: The Sunnyside Daytime Dining in Yankee magazine, Mill’s Tavern Turns Ten and Save Chocolateville at AAA

by David Dadekian March 28, 2012
written by David Dadekian
The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The March/April 2012 issue of Yankee magazine features “New England’s Best Breakfasts” with one restaurant from each of the six New England states being chosen for the story. Yankee‘s favorite in Rhode Island is The Sunnyside Daytime Dining in Warren. Jocelyn Ruggiero wrote about her experience at Chef Joe Simone’s beautiful breakfast-and-lunch gem calling it “more elegant than most” and describing Simone as “behind the counter, smiling and chatting with customers as he works.” The article features Simone’s recipe for his Dutch Baby with Ham & Cheese. Find it in stores now or read the digital version online. Congratulations to Chef Simone and his staff on being selected. The Sunnyside Daytime Dining is at 267 Water St. in Warren. Their hours are listed on their site.

Mill’s Tavern

Mill’s Tavern released the following news about their tenth anniversary this year:

Celebrating a decade of acclaimed fine dining, Mill’s Tavern is honoring its 10-year milestone with a Spring Anniversary menu featuring signature and favorite dishes from over years. “We are excited to re-introduce these Mill’s Tavern classics which represent our time-honored tradition in culinary excellence,” said Executive Chef Edward Bolus. “The selected dishes focus on the culinary details and fundamental techniques emphasizing flavor, balance and our dedication to using local ingredients.”

Spring Anniversary Menu highlights include: Beef Tartare over Bulgar Wheat Salad and cornichon emulsion with a sunny-side up quail egg, “Mill’s Sandwich” Seared Hudson Valley Foie Gras with black currant buttermilk biscuit and tea braised figs, Open-Faced Braised Rabbit Ravioli with organic wild mushroom truffle cream sauce, Grilled Black Angus Short Ribs in a ruby port with Roquefort Yorkshire pudding and watercress greens. Visit their website to view the full Spring Anniversary menu, available now through June 19th. For reservations or more information, please call 401-272-3331, or visit OpenTable.com.

Eat Drink RI was invited to a Spring Anniversary tasting and recommends the Tartare dish, as well as a Kataifi Wrapped Roulade of Sole with crab, rock shrimp, marscapone, and lemon beurre blanc. Both dishes draw on Chef Bolus’s use of Middle Eastern flavors. Also, don’t miss dessert. The Pastry Chef made an excellent Lavendar-Vanilla Panna Cotta with stewed bluberries, honey sponge cake and crisp meringue.

Save Chocolateville

An update on Mike Ritz’s Cental Falls fundraising gourmet chocolate bar which was first covered on Eat Drink RI. The bar is now available for sale at these AAA locations:

  • AAA Cranston – 1035 Reservoir Ave., Cranston, RI 02910
  • AAA HeadQuarters – 110 Royal Little, Providence, RI 02904
  • AAA Warwick – 501 Centerville Rd., Warwick, RI 02886
  • AAA Hamden – 2276 Whitney Avenue, Hamden CT 06518
  • AAA Boston – 125 High St., Boston, MA 02110

The bars are still for sale at Whole Foods Market University Heights through Easter. If you’re not near any of these places to purchase the chocolate in person, you can also buy the Save Chocolateville bars online directly from chocolatier Andrew Shotts’s Garrison Confections in packs of six.

March 28, 2012 0 comment
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