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News Bites: Nicks on Broadway Holiday Drive 2025 / Harry’s Bar & Burger is a Winter Wonderland! / 10 Prime Seafood Opens

by David Dadekian December 12, 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.

Nicks on Broadway Holiday Drive 2025

🎁✨ Holiday Season Is Here — Let’s Do Some Good! ✨🎁
We’re excited to kick off our Nicks on Broadway Holiday Drive to support two amazing local RI organizations: Federal Hill House & RI Community Food Bank!

🎄 Now through December 31st:
Bring in non-perishable food items, warm weather gear or holiday toys to help families right here in our community. Every donation counts & can make someone’s holiday a little brighter. ❤

🍾 Give a Little, Get a Little:
Donate $100 to either Federal Hill House or the RI Community Food Bank anytime in December & you’ll receive a complimentary bottle of Rosé with dinner as our way of saying thank you for spreading joy. (Now through 12/31)

🍽 Special Sunday Night Dinners at Nicks on Broadway:
Join us on Sunday, December 21st & Sunday, December 28th for special Sunday Night Dinner services & donation drop-offs! For every guest who joins us those evenings, we’ll donate $10 directly to the RI Community Food Bank. Eat well + do good.

Ho Ho Ho! Harry’s Bar & Burger is a Winter Wonderland!

Harry's Bar & Burger Christmas Cookie Shot — Harry’s Bar & Burger *Christmas Cookie Shot*

Harry’s Bar & Burger, located at 121 North Main Street and 301 Atwells Avenue in Providence, Rhode Island, has decked their halls once again for the holiday season, welcoming guests into a festive wonderland with daily holiday specials, deals, and giveaways to celebrate the season and spread holiday cheer.

“We are so excited to create a magical winter pop-up for our guests once again,” said Harrison Elkhay, President, Chow Fun Food Group. “Both Harry’s locations are decked out with kitschy, over-the-top Christmas cheer from floor to ceiling with bright, sparkling lights, garland, wreaths, Christmas music, holiday movies on the TVs, and more.”

Harry’s yuletide celebration begins with a selection of holiday cocktails, including the Mistletoe Mule: Ten Prime Vodka, cranberry juice, and ginger beer garnished with rosemary and cranberries; a Gingerbread Latte: Ten Prime Vodka, coffee, Kahlua, Carolan’s Irish Cream, and gingerbread syrup; Partridge in a Pear Tree: a festive twist on the 10 Prime classic featuring Absolut Pear, Licor 43, lemon juice, and ginger syrup; and a Christmas Cookie Shot with vanilla vodka, Amaretto, Carolan’s Irish Cream, and topped with red and green sprinkles.

Milkshake specials will feature Peppermint Mocha and Egg Nog while food specials will include Philly Cheesesteak Egg Rolls filled with shaved steak, American cheese, peppers, onions, and chipotle mayo and the Big Sack Stack: two full-size burger patties topped with American cheese, fried onion ring, and bacon jam.

Harry’s 12 Days of Christmas kicks off on Friday, December 12^th with a variety of offers to reward guests at each location (until otherwise noted):

Dec. 12^th: Bottomless Fry Friday! Unlimited refills on Salt & Pepper Fries
Dec. 13^th: Complimentary hot chocolate, while supplies last
Dec. 14^th: Holiday face painting noon-4pm. (Harry’s on the Hill only)
Dec. 15^th: Double Rewards Day
Dec. 16^th: Decorate your own Christmas cookie, while supplies last
Dec. 17^th: Holiday Trivia at 8:00 p.m. $300 in cash & prizes (Harry’s on the Hill only)
Dec. 18^th: Santa-approved photo booth
Dec. 19^th: Ugly sweater contest 6pm-8pm; $200 in cash & prizes (Harry’s on the Hill only)
Dec. 20^th: Flip a coin for a free drink
Dec. 21^st: Live holiday music 6-8pm (Harry’s on the Hill only)
Dec. 22^nd: Spin to Win with the purchase of the Big Sack Burger
Dec. 23^rd: Santa Harry gives away gifts and shots

10 Prime Seafood Opens its Stylish Doors for Dinner

John Elkhay’s legacy restaurant features fresh and locally-caught seafood with hints of Asian fusion and loads of whimsy

10 Prime Seafood Dinner, photo courtesy of Chow Fun Food Group

10 Prime Seafood, located in the historic former Packard Motor Car showroom at 123 Empire Street (corner of Empire and Washington) in Providence, RI is now open. The newest restaurant from Chow Fun Food Group, an acclaimed, cutting-edge restaurant group with award-winning concepts throughout Rhode Island, features a menu of fresh and locally-caught seafood, creative concoctions, and whimsical presentations from appetizers to cocktails.

The first restaurant from Chow Fun in more than four years, 10 Prime Seafood reunites an award-winning culinary team of Chow Fun Maestro John Elkhay and Executive Chef Jules Ramos and pays homage to past successes, including XO Café, 10 Prime Steak & Sushi, and others.

Dinner at 10 Prime Seafood is a true culinary journey. Diners can begin with the Raw Bar featuring a selection of Rhode Island oysters, littlenecks, and classic shrimp cocktail or The Tower featuring Maine lobster claws, shrimp cocktail, Rhode Island oysters and littlenecks. Caviar service features a choice of Kaluga Hybrid or Osetra Royale served with potato chips, crème fraiche and chives; Chicken Nuggets & Caviar with Osetra caviar and crème fraiche dip; or Smoked Caviar Cones with chive cream cheese.

The Chilled & Raw section features Tuna Carpaccio with avocado, lime and Spanish EVOO; Hamachi Sashimi with sliced jalapeno and yuzu hot oil; Bluefin Tuna Crispy Rice with sriracha mayonnaise; Salmon Crispy Rice with avocado and coconut aminos; and Tuna Tartare with ginger, plantain crisps and coconut. A selection of salads is also available.

Warm Bites feature Angie’s Haddock Chowder with smoked bacon, thyme and house-made crackers; Sesame Crusted Tunaserved on a hot rock with ginger and wasabi aioli; Lobster Acting Like Escargot served en croute; Tenderloin Sliders with caramelized onions and chipotle aioli; Fritto Misto with rock shrimp, clam strips, hot peppers and remoulade; and 10’s soon-to-be-famous Tacklebox, a bento-style box with fritto misto, tuna tartare and salmon crispy rice.

Main courses include a Fish & Seafood selection of Fish & Chips served super crunchy with hand-cut fries and remoulade; Shanghai Crab Fried Rice featuring jumbo lump crab and brunoise vegetables; Crispy Fish Tacos with avocado, cabbage salsa verde, and serrano crema; Faroe Island Salmon served grilled kabayaki style with sticky rice; Swordfish ‘Prince Murat’ with artichoke and parsley butter; Day Boat Scallops with haricot verts almondine and chimichurri; and Sesame Crusted Tuna with sticky rice, ginger and wasabi cream. Guests can also enjoy a selection of simply prepared seafood with a choice of sauces.

The Steak House features include a New York Sirloin of certified Black Angus, ‘oh-those-potatoes’, and bone marrow bordelaise; Filet Mignon with a cacio e pepe tortelloni served on Versace china; Prime Steak Frites with l’entrecôte sauce, hand-cut fries, and rosemary aioli; and a Grass-Fed Cheeseburger with American cheese, Harry’s special sauce, a sesame bun, and hand-cut fries.

Lobster Specialties feature the Alive & Kicking, a two pound steamed in the shell lobster or lazy style with drawn butter; Lobster Lo Mein with tempura lobster tail served Cantonese style; and Whole Lobster Mac & Cheese featuring cavatappi and three cheeses. A selection of sides suitable for sharing are also available.

“The menu is inspired by simplicity with locally-sourced and organically-focused components, because what you eat matters. Where it is grown and raised matters. The oils we use matter. I’m not putting anything on this menu that I wouldn’t prepare and eat in my own kitchen,” said Elkhay.

The wine and cocktail menu offers guests a mix of specialty sips, including 10 Prime Seafood’s own vodka label made from organic corn, as well as iconic libations from XO Café, 10 Prime Steak & Sushi and Chinese Laundry, and a carefully-curated wine and spirits list. The design comes from Margherita Caspani and Marco Billotti, talented Italian artisans who Elkhay tracked down after seeing a beautiful menu they illustrated while dining at a restaurant in Milan. 10 Prime Seafood’s menu is whimsical and joyful, demonstrating la dolce vita – the sweet life.

10 Prime Seafood is the most elegant restaurant in the Chow Fun collection. It evokes sophistication mingled with chic, edgy fun. Guests will notice a ribbon of subtle and strong nautical elements winding throughout the two-story space, including specialty chandeliers that resemble a bloom of floating jellyfish, octopus tentacles beckoning guests up to the private second floor, a mermaid over the corner ‘power table,’ and the playful colors of the ocean imbued in the tile, carpeting and server attire. Design elements on the second floor pay homage to the building’s original use as a Packard Motor Cars showroom.

10 Prime Seafood is open for dinner Sunday through Thursday from 4:30 p.m. – 10:00 p.m., and Friday and Saturday from 4:30 p.m. – 11:00 p.m. Enjoy $12 glasses of Moët & Chandon and complimentary organic popcorn during “Poppy Hour” daily from 4:30 p.m. to 6:00 p.m., because life is too short to not drink Champagne.

10 Prime Seafood, photo courtesy of Chow Fun Food Group

December 12, 2025 0 comments

Jessica Wood, photo by David S. Dadekian

chefs & restaurants The Show

Eat Drink RI The Show with guest Jessica Wood of Umelt, Salty’s Burgers & Seafood and Burger Shack

by David Dadekian May 31, 2020

written by David Dadekian

Season 1, Episode 11 of Eat Drink RI The Show, an interview series with guests from our local food & beverage community. In this episode, Eat Drink RI’s David Dadekian interviews Jessica Wood, co-owner of Umelt, Salty’s Burgers & Seafood and Burger Shack in Providence, southern Rhode Island and southeastern Massachusetts respectively.

Please check out the entire series page or view the playlist on YouTube.

Also available as an audio-only podcast below.

Podcast: Play in new window

May 31, 2020 0 comments

Anna Burnley at center of the Nomi Park team

chefs & restaurants The Show

Eat Drink RI The Show with guest Anna Burnley of TSK, Mission, Winner Winner and Nomi Park

by David Dadekian May 31, 2020

written by David Dadekian

Season 1, Episode 10 of Eat Drink RI The Show, an interview series with guests from our local food & beverage community. In this episode, Eat Drink RI’s David Dadekian interviews Anna Burnley, co-owner of TSK Thames Street Kitchen, two outposts of Mission, Winner Winner and Nomi Park in The Wayfinder Hotel in Newport and Middletown, Rhode Island.

Please check out the entire series page or view the playlist on YouTube.

Also available as an audio-only podcast below.

Podcast: Play in new window

May 31, 2020 0 comments

Anna's Kitchen Shrubs International SIP Awards Competition

chefs & restaurants farms news wine & drinks

News Bites: Anna’s Kitchen Shrubs Wins Awards / RI DEM and RI Food Policy Council Grants / Graze Burgers Patio and New Menu Items

by David Dadekian June 4, 2019

written by David Dadekian

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

Anna’s Kitchen Shrubs Win More Awards

The results are in from the International SIP Awards Competition. There were almost 1000 entrants and Anna’s Kitchen Shrubs cleaned house. We won a total of SEVEN awards!

Each flavor won in the Taste Category

Strawberry Lemon Thyme – Platinum Taste
Apple Cider Ginger – Platinum Taste
Cranberry Mint – Double Gold Taste
Banana Turmeric – Gold Taste
Peach Jalapeno – Bronze Taste

Series Bottle Design – Silver

The SIP Bottle and Packaging Design Awards are conducted separately from tasting and recognizes successfully crafted designs that complement the spirit and appeal to the consumers’ aesthetic sense. Criteria for the design awards include creativity, originality, theme consistency and overall design.

Innovation Award

Last but not least Anna’s Kitchen Strawberry Lemon Thyme Shrub was awarded the Innovation Award! The Innovation Award applauds spirits with an interesting and unique taste profile or design. Consumer judges deem these spirits as innovative and groundbreaking by highlighting them with this exclusive recognition.

DEM and RI Food Policy Council Announce Nearly $100,000 In Grants To Strengthen Local Food Businesses

To accelerate growth of Rhode Island’s green economy, the Rhode Island Department of Environmental Management (DEM), in partnership with the RI Food Policy Council, has awarded $95,949 in grants to 12 local agriculture and food businesses. The awards, funded under the Local Agriculture & Seafood Act (LASA) grant program, help new and existing small businesses and food initiatives take root and prosper in Rhode Island.

“We’re excited to award these grants to help farmers, fishers, and food businesses start or expand their operations in Rhode Island,” said DEM Director Janet Coit. “LASA continues to be an important catalyst in growing a wide range of food and agricultural businesses across our state, and we look forward to celebrating the success of these outstanding initiatives.”

“Each 2019 LASA grant directly benefits and strengthens the local food system in Rhode Island,” said Nessa Richman, Network Director of the RI Food Policy Council. “This unique program helps us reach the ambitious but achievable goals set out in Relish Rhody, the state’s 5-year food strategy.”

Now in its sixth year, LASA has provided over $1.2 million – through grants up to $20,000 – to support the growth of Rhode Island’s local food economy. The state’s food scene is often cited as an area of economic strength ripe for innovation and growth. Already, the local food industry supports 60,000 jobs, and the state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy annually.

The 2019 LASA grant awards include:

BreenBain LLC, Foster, $5,250:
To purchase materials that will be used to construct a mobile produce cooler that can be towed by a pickup truck, keeping vegetables cool and extending their shelf life.

Endless Farm, Johnston, $6,676:
To build 10 energy-efficient, unheated caterpillar tunnels that will be used to produce a consistent, year-round supply of greens and herbs in a low-cost manner.

Chessawanock Island Oysters, Cranston, $16,647:
To implement an innovative oyster farming project that will reduce mortality and increase product desirability using a dual grow-out system and flip-bag technology.

Sweet and Salty Farm, Little Compton, $15,000:
To significantly increase production and sales of cheese and yogurt through the purchase and installation of an ice accumulator that can cool milk rapidly after pasteurization.

The Local Patch, Middletown, $3,087:
To build a walk-in cooler on a small, diversified market garden that will hold harvested produce in half of a 20-foot shipping container until sale.

Warren Cider Works Company, Warren, $15,640:
To increase production of unique, local hard ciders through purchase and installation of improved juice processing equipment.

Roots Farm, Tiverton, $4,725:
To increase productivity though the purchase and implementation of scale-appropriate tools for seeding, transplanting, and cultivation on a small-scale, intensively planted, non-mechanized farm that will help increase productivity, and to share this work with other RI growers through on-farm workshops.

Territorium Farms, North Smithfield, $3,379:
To increase production of local beer, wine, and beer-wine hybrids by installing additional trellises for additional hop and grape production for on-farm beverage production and raw product sales to local homebrewers, breweries, and vineyards.

Seaside Botanicals LLC, Foster, $600:
To create locally-grown herbal products through the purchase and installation of a steam distiller for making essential oils and hydrosols from Rhode Island-grown herbs.

Stony Lane Apiary, Exeter, $3,445:
To build a dedicated, free-standing honey house to process and sell honey and honeybee-related products, and to collaborate with and mentor other beekeepers.

Moonstone Mushrooms, Wakefield, $15,000:
To assist a small-scale mushroom grower to increase production of gourmet culinary and medicinal mushrooms through a move to a larger facility and purchase and installation of upgraded equipment.

Quaintly Farm, Providence, $6,500:
To increase the capacity and volume of produce grown by an urban farm through the purchase and installation of a walk-in cooler and storage shed, and to support the establishment of more farms owned and operated by African-American farmers in Rhode Island.

LASA is funded by the State. In 2019 State funds were supplemented with a $30,000 Senate Legislative Grant sponsored by Senator Susan Sosnowski.

DEM continues to work across many fronts to benefit and strengthen Rhode Island’s green economy and to assist local farmers and fishers in growing their businesses. There are more than 1,000 farms sprinkled across the state and Rhode Island is home to a thriving young farmer network. DEM continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties. In addition to the above grant awards, $20,000 is directed to DEM to support the state’s local seafood campaign, RI Seafood, and the promotion of local dairy products.

Graze Burgers Opens Patio for the Season

Celebrate Summer with New Menu Items and Sunday Hours in Downtown Westerly

Graze Burgers, located at 127 Granite Street in Westerly, is welcoming the warmer weather with the opening of its outdoor patio. Guests can enjoy Graze’s famous 100% grass-fed beef burgers, hand-cut fries, frozen custard shakes, beer, wine, and more in the sunshine or under the shade of an umbrella, right in downtown Westerly. Graze will also be open on Sundays for the season, from 11:00 a.m. to 8:00 p.m. For more information, please visit www.grazeri.com.

In addition, Graze has added three specialty burgers to its menu. The new burgers are the Mushroom Swiss Burger topped with melted Swiss cheese and sautéed Crimini mushrooms; the Avocado Burger with fresh avocado, ripe tomato and leafy mixed greens; and the Breakfast Burger topped with crispy bacon, an over-easy fried egg, and American cheese. All start with a quarter pound of 100% grass-fed beef and are served on a brioche bun or in a lettuce pocket.

For a sweet ending, guests can try the new Cinna-Bomb, a toasted cinnamon cereal-infused soft serve ice cream sundae topped with toasted cinnamon cereal crunchies.

“There’s a lot going on at Graze Burgers, and we are absolutely thrilled to share our delicious, new menu items with our loyal and new customers,” said Kevin Bowdler, Co-Owner, Graze Burgers. “With the opening of our patio and our expanded summer hours, we’re looking forward to making connections with even more members of the community and sharing the benefits of eating locally-sourced, 100% grass-fed beef.”

June 4, 2019 0 comments

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