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News Bites: Grey Sail Brewing New Releases / Mystic Cocktail Classic Winners / Three from Newport Restaurant Group

by David Dadekian November 14, 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.

Grey Sail and its sister companies deck the halls with new releases, returning favorites

Rhode Island’s hometown brewery is celebrating 14 years of building community, crafting excellence and brewing cheer.

 Grey Sail Brewing and its sister companies, South County Distillers and Groton’s Outer Light Brewing Company, are toasting to the holiday season with a festive lineup of drinks perfect for any celebration.

This year’s collection brings back fan-favorite brews and spirits that capture the flavor of the season — along with something brand new for beer lovers to toast in celebration of Grey Sail’s 14th anniversary. Paying tribute to their reputation of coastal craftsmanship, the trio of brands is offering a holiday lineup that’s made to share and brings together a cozy batch of drinks to round out the holiday table.

Mystic Cocktail Classic Crowns Its 2025 Champion Justin Brody Wins for His Bajan Daydream

After a nationwide search that drew submissions from more than 25 states, the Mystic Cocktail Classic has crowned its 2025 champion: Justin Brody of Juniper Bar in Providence, RI, who secured the top honor with his rum-based cocktail, the Bajan Daydream.

The winning cocktail – Brody’s love letter to Barbados – is a daiquiri-inspired creation that layers The Real McCoy 5 Year Rum, falernum, and a house-made corncob & thyme syrup. With tropical spice, gentle barrel tannin, and notes of sweet corn and herbs, Bajan Daydream impressed industry judges and a lively crowd during the live finale on Monday night at Mystic’s Jealous Monk. Brody’s balance, creativity, and technical precision distinguished his drink in a competition known for its technique-driven approach and national reach.

The final showdown featured the top bartenders across the remaining categories: Breannah Carr (Whisk(e)y), Justin Brody (Liqueur) and Nikki Stein (Gin).

Brody now receives the grand prize: a trip for two to Barbados, including a private educational tour of Foursquare Distillery.

“It was an honor to have been able to champion rum in the first-ever Mystic Cocktail Classic with the Bajan Daydream,” said Brody. “Rum is my favorite spirit, and most folks don’t even realize how great it can be until they’ve tried some of the fine expressions that are out there.”

Three additional education awards were presented based on technique, creativity, and category excellence:

Veritable Distillery Education Award: Breannah Carr, Maude & the Monkey
Forthave Spirits Education Award: Justin Brody, Riviera Cove Swizzle
Trillium Spirits Education Award: Nikki Stein, Forager’s Martini

Bartenders and mixologists from across the country submitted entries in liqueur, gin, rum, and whisk(e)y categories. Entries were evaluated on originality, balance, technique, presentation, and storytelling by a panel of industry experts. From those submissions, 12 semifinalists were selected and advanced to a video presentation round before the top four were chosen for the live finale.

Presented by Veritable Distillery, the Mystic Cocktail Classic united some of the most respected voices in spirits for a weekend of conversation, competition, and coastal hospitality. The lineup included Sother Teague, Hannah Chamberlain, David Wondrich, Shannon Mustipher, Oscar Simoza Miszlai, and Dale DeGroff.

Events throughout the weekend included Spirited Dinners and panels at local restaurants, a book fair at the Mystic Noank Library, and guest bartending activations across town.

J.T. Commons Now Open in Middletown!

Newport Restaurant Group’s new pizza-focused restaurant replaces former Foodlove Market; offers expansive bar, al fresco dining and sharable classics

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to open the doors at J.T. Commons, sure to be the Island’s new favorite spot for unmatched pizza, sharable plates, and good conversation. The restaurant is open Monday – Thursday, 11:00 a.m. – 10:00 p.m.; Friday and Saturday 11:00 a.m. – 11:00 p.m.; and Sunday 11:00 a.m. – 9:00 p.m. For more information, visit www.jtcommonsrestaurant.com.

Named after J.T. O’Connell, legendary Newport business and community leader and founder of what is known today as Newport Restaurant Group, the new eatery offers a lively, approachable and expansive bar, comfortable dining room and al fresco seating, and a private room that seats up to 30 people. The restaurant also features a dedicated take-out section to grab pizza by the slice, sandwiches, desserts, and offerings from the restaurant’s soft-serve ice cream bar featuring house-made toppings.

Anchored by an original and exciting pizza program from Executive Chef Walter Slater, a classically trained chef with a passion for the art of pizza making who taught his time-honored technique to many of the most beloved pizza chefs in the state, J.T. Commons offers two distinct pizza styles: Roman-style with a crispy, airy crust made from Caputo Flour imported from Italy and Maine Grains Whole Wheat flour (think a combination of Neapolitan and New York style), and J.T.’s signature Focaccia pizza – a fan favorite and perfect for takeout. A delicious gluten-free crust is also made in-house with the same love and care. Chef Slater and his team cure the dough for 48 hours to ensure a delicious, airy, perfect bite.

“We’re very excited for longtime Foodlove customers and new guests to experience J.T. Commons,” said Nicole Christie, Regional General Manager, Newport Restaurant Group. “This inspiration and vision for this restaurant is all about community – creating a space that everyone will enjoy. It’s the perfect spot for a great family meal on a busy school night, a stop for a sweet treat and slice after a baseball game, or to enjoy a burger and a beer at the bar.”

The menu features shareable apps like Roasted Chicken Wings with charred onions and white BBQ sauce; fried Spicy Shrimpwith sweet chili sauce and lime; buttermilk brined Crispy Chicken Bites and Grilled Focaccia Bruschetta with ricotta, feta, roasted grapes, red wine reduction, and pistachio.

Roman-style pizzas can be ordered with traditional toppings as well as unique combinations like Hot Chick with pulled chicken, spicy sauce, red onions, pepperoncini, blue cheese, and mozzarella; Spicy Hawaiian topped with mozzarella, grilled pineapple, poblano mascarpone, jalapeno, mint, and speck; and the Chicken Bacon Ranch with pulled chicken, mozzarella, bacon, scallions, and buttermilk ranch.

J.T.’s signature Focaccia pizzas include Just Cheese: San Marzano tomato, mozzarella, and grated Parmesan; Pepperoni: San Marzano tomato, mozzarella, Parmesan, and pepperoni; Sausage, Peppers & Onions: San Marzano tomato, hot Italian sausage, sweet-pickled-peppers, caramelized onions, mozzarella, ricotta, and chili flakes; and the RI Red: signature red sauce and grated parmesan.

Entrees include Chicken & Fries: slow-roasted ½ or whole chicken with house-cut tallow fries, garlic aioli, and a choice of red chimichurri or white BBQ sauce; grilled Steak Frites with red chimichurri, house-cut fries, cucumber salad, and garlic aioli; Shrimp Cavatelli with roasted tomato pesto, spinach, peas, red pepper, Grana Padano; and Mac ‘n’ Cheese: cavatelli, Vermont cheddar sauce, and buttery crumbs with the choice to add pulled chicken or garlic shrimp.

Sandwiches include the Backyard Burger: grilled double patties topped with Cooper’s sharp American cheese, onion, pickle, lettuce, and aioli on a potato bun; Crispy Hot Chicken, buttermilk-brined and topped with pickles and crunchy slaw on a potato bun; Steak and Cheese with caramelized onions, mushrooms, and Cooper’s sharp American cheese on a seeded roll; and theB.L.A.T: bacon, lettuce, avocado, and tomato jam on house made focaccia. A selection of inspired salads and soups are also available.

For a sweet ending, guests can enjoy a selection of house-made desserts including Chocolate Marshmallow Layer Cake, Lemon Blueberry Layer Cake, and a Warm Cookie Plate, as well as crafted, Soft Serve Ice Cream cones or sundaes made with J.T. Commons’ signature recipe and an array of house-made toppings like hot fudge, chili chocolate sauce, coffee caramel, black cherry, maple walnuts, peanut brittle, birthday cake crumble, and key lime pie crumble.

Scout Cups offer a sweet treat for adults and feature Thin Mint®: chocolate and vanilla soft serve, Fernet Branca Mentha, Meletti Cioccolato, and OREO® crumbles; Savannah Smile: vanilla soft serve, lime curd, limoncello, vanilla bitters, raspberry bark; Tagalong®: chocolate soft serve, Left Hand peanut butter whisky float, peanut brittle; and the Samoa®: vanilla soft serve, RumChata coconut, Tia Maria, coffee caramel, and toasted coconut.

The Mooring Seafood Kitchen & Bar Introduces New Coastal Dining Experience this Fall

New England seafood boils on the patio to be held in November & December; mid-week half-price raw bar returns

The Mooring Seafood Kitchen & Bar, located on Sayer’s Wharf in Newport, RI, is pleased to announce a new off-season offering for the fall: the Mooring Seafood Boil, celebrating New England flavors, local catch, and seasonal traditions. Events will be held on the South Patio on Thursdays, November 6^th, November 13^th, December 4^th, and December 18^th at 6:00 p.m. Space is limited; for more information and reservations, visit www.mooringrestaurant.com.

Each seafood boil will begin with welcome snacks served family-style, followed by a crisp cucumber salad. The hearty plated seafood boil will feature lobster, local blue crab, mussels, clams, shrimp, chorizo, and seasonal vegetables, all simmered in a Narragansett beer broth. The experience will be complemented by guests’ choice of two featured beverages, including selections from Narragansett Brewery, Pieropan Soave Classico, and Four Graces Pinot Noir, with a full beverage menu also available.

Half-price raw bar also returns for the season on Tuesday, October 28^th. Guests can enjoy an ever-changing assortment of the freshest raw bar offerings for half-price all day every Tuesday and Wednesday, including Oysters, Clams, and Lobster Claws; Crudo: scallop, cucumber aguachile, kumquat, radish, sesame crudo; Shrimp Ceviche: salsa verde, habanero, avocado, lime, tortilla; Tuna Poke with sushi rice, ponzu, cucumber, miso, and pickled Fresno. The offer is valid on dine-in only and excludes the Grand Shellfish Platter. Discount not available on holidays.

Celeste in Narragansett Featuring the Fruits of Local Farms with New Harvest Menus

Seasonal flavors highlighted in rotating menus through November

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island, is pleased to announce a new series of a la carte harvest menus celebrating the freshest flavors of the season from local farms. To make reservations, please call 401-792-4333 or visit www.celesteri.com.

Now through November, guests will enjoy small and large plates crafted by Chef Andy Gould and his culinary team and featuring seasonal ingredients from Kitchen Garden Farm (Sunderland, MA), Ward’s Berry Farm (Sharon, MA), Greenview Farm (South Kingstown, RI), Narragansett Creamery (RI), Schartner Farm (Exeter, RI), Parcel of Paradise Farm (Charlestown, RI), Barden Family Farm (North Scituate, RI), Four Town Farm (Seekonk, MA), Cato’s Corner (Colchester, CT), and the Rhode Island Mushroom Company.

“This time of year is the most heralded when it comes to seasonal ingredients and cozy, hearty meals,” said Celeste Executive Chef Andy Gould. “This rotating series of menus allows us to not only share the flavors of the local harvest in a special way, but also shine a light on the incredible farmers who work tirelessly to provide us with this bounty.”

The menu from October 20^th through November 2^ndwill feature small plates including shaved Delicata & Radicchio Salad with hazelnut, goat cheese, and cider-thyme vinaigrette; House Gnocchi with rabe pesto, stracciatella, and walnut gremolata; and Autumn Squash Velouté with brown butter, hazelnut, and crème fraiche. Large plates will include cider-brined Blackbird Farms Pork Tenderloin with roasted squash farro, apple-mustard jus, and fennel radicchio salad and seared Karen Elizabeth Scallops with roasted delicata & potato, butternut puree, sauteed Swiss chard, and beurre blanc.

From November 3^rdthrough November 16^th, offerings will begin with small plates of Apple & Kohlrabi Salad with shaved fennel and anchovy-yogurt vinaigrette; spice-roasted Butternut & Pear with local honey & thyme and Cato’s Corner Bloomsday soubise; and Potato & Leek Soup, and large plates of pan-roasted Duck Breast with cranberry gastrique, parsnip puree and braised kale and Crab & Roasted Apple-stuffed Winter Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.

The final two weeks of November, the 17^th through the 30^th, will feature small plates of Baked Gnocchi with parsnip cream, pecorino, black pepper, and house breadcrumbs; Roasted Rhode Island Mushroom Tart with butter-roasted leeks and Cato Corner dairyere; and spice-roasted Butternut & Pear with local honey & thyme and Cato’s Corner Bloomsday soubise. Large plates will feature Roasted Rhode Island Mushroom Tagliatelle with garlic, olive oil, and Parmigiano Reggiano; and Crab & Roasted Apple-stuffed Winter Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.

November 14, 2025 0 comments

Eat Drink RI's David Dadekian talking about the 2025 SNAP shutdown

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SNAP Shutdown Info for Rhode Island and Around the USA – Update Added

by David Dadekian November 2, 2025

written by David Dadekian

If you’re unable to see the above video, it’s available on YouTube at https://youtu.be/RjbZqPQ2-4Q.

Resource links mentioned:

RI Department of Human Services: https://snapsupport.ri.gov/
RI Community Food Bank: https://rifoodbank.org/donate/
Feed RI: https://feedri.org/contribute/
United Way of RI: https://www.unitedwayri.org
Farm Fresh RI Thanksgiving Boxes: https://www.farmfreshri.org/thanksgiving-2025/
RI Foundation: http://rifoundation.org/food

Update posted a day after the original video:

Transcript (minus Rhode Island Governor Dan McKee’s press conference clips:

I wanted to take a few moments to try and get as much info about the SNAP shutdown that will begin on November 1st. I’ve got some clips from Rhode Island Governor Dan McKee’s conference in this video and I hope you take some time to watch and share this, and spread the facts as much as possible.

First off the data, because the numbers are important and aren’t always reported correctly. There are almost 143,000 people in Rhode Island that use SNAP, what used to be called food stamps, to purchase groceries, averaging about $7 a day usage which is almost one million dollars a day, for a rough total of $29 million dollars a month. That’s in Rhode Island alone, and we’re far from the largest usage in the states. So if you’re watching this outside RI, the situation could be a lot more dire.

The governor of Rhode Island, and several other states, has declared a state of emergency which allows them to use state funds to cover this gap. Unfortunately, the money the state has to use is WAY less than $29 million. Rhode Island is drawing $6 million from the Temporary Assistance for Needy Families program to put onto SNAP EBT cards, it’s like a debit card for your SNAP benefit. Since this is a fund for families it means you have to have children to receive the money and according to the budget office that will cover about 65,000 people, clearly leaving almost 80,000 people in Rhode Island without any funds on their EBT card to buy groceries with on November 1. Yes, if you have an EBT card with money left over from October you keep that on your card, but I can’t imagine that will be much for most people.

The Rhode Island Foundation and other organizations are going to also give to this temporary assistance, but let’s be honest, it’s not going to cover the $23 million dollar gap. Which means those 80,000 people are going to have to find another way to get food, more than likely at their local food pantry or kitchen where they don’t have any choices on what they can eat, but have to accept what’s there or starve.

So what can you do? First off I want to be very clear, food drives are great. It is so heartwarming to see all the people on my feeds organizing food collections and pantries and giving away prepared food and non-perishables. I would never discourage that, but I want to share what I’ve learned over the years participating in fundraisers for the RI Community Food Bank and similar organizations like Feed RI.

They’ll take your packaged food, any donation is a valuable donation, but the most important thing you can donate is money. Any money you donate to a food bank can practically be doubled, or more. Food banks have purchasing power because they buy things in large quantities. So that $1 box of pasta you donate is one box, but give that $1 to the food bank and they can buy 2 or 3 or maybe 4 boxes because they purchase in bulk. So if you go to the store and think, I’m going to buy $50 in canned goods and take it to the food bank, again, that is great and always appreciated, but if you gave that $50 in cash to a food bank they can probably buy $100 or more in food.

Again food drives are wonderful, don’t stop, but if you have the means to donate cash, that’s the best solution. Let’s not forget that the RI Community Food Bank provides data that 38% of Rhode Islanders are food insecure. That’s atrociously terrible to hear on a so-called normal day. So donate if you’re able.

Lastly, a note on how we got here. It’s almost impossible to discuss most programs these days without bringing up politics and unfortunately this is true here too. Contrary to some comments, the government shutdown by Congress is not to blame for this SNAP shutdown situation. Yes, it’s a factor, but it’s not the reason 143,000 people in Rhode Island and millions more around the country are going to suffer.

When the government is shut down, the US Dept. of Agriculture, which oversees SNAP, has a reserve that can be used to keep the program going. All that needs to be done to allow these reserves to be used is for the chief executive, in this case President Trump, to authorize it. Simple executive order, yes I authorize these funds being used. The Trump administration has decided they will not authorize the money. That’s it, plain and simple.

Yes, Congress is responsible for triggering this, but it’s the President that decided not to let states have SNAP benefit money. Money, by the way, that we all put into the funds to begin with by paying federal taxes. This is US taxpayer money that the USDA holds to cover SNAP for the states and the money is not being allowed into the states. I’m trying not to offer an opinion on that, but I think you know my opinion.

Thank you for watching and listening. I hope this was helpful and please share if you see fit. Please be kind to one another. Take care.

November 2, 2025 0 comments

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News Bites: La Vecina Launches Sunday Brunch / RI DEM Announces Grant Funding for Local Food and Agriculture / 10 Prime Seafood Reunites Award-Winning Team

by David Dadekian October 24, 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.

La Vecina Launches Sunday Brunch

Chef Mariana’s Authentic Mexican Fare Available with a Morning Twist

La Vecina's Tres Leches French Toast — La Vecina’s Tres Leches French Toast

La Vecina, located at 24 Washington Square in Newport, is pleased to announce its new brunch menu, available Sundays from 9:30 a.m. to 2:00 p.m. For more information or to place an order, please visit www.lavecinataqueria.com or call 401-324-5160.

Executive Chef Mariana Gonzalez-Trasvina has created a menu of authentic Mexican dishes, perfect for a Sunday morning, including Chilaquiles: tortilla chips, fried egg, salsa verde, crema, queso fresco, onions, and cilantro; a Breakfast Burrito with scrambled eggs, home fries, fundido, chipotle aioli, pinto beans, onions, and cilantro; the La Vecina Omelet with corn, spinach, tomatoes, salsa roja, crema, and queso fresco; Carnitas Hash with a fried egg, shredded potato, onions, cilantro, poblanos, habanero salsa, and cotija; Steak and Eggs: flank steak, house salsa, two sunny side up eggs and a choice of home fries or rice; Tres Leches French Toast: sliced brioche, whipped cream, berries, and dulce de leche; and Fried Chicken & Churros with chipotle maple and agave sea salt butter.

La Vecina’s brunch menu can be enjoyed with a selection of housemade cocktails and spirit-free beverages such as the Cadillac Margarita: San Matias grand anejo tequila, lime, agave, oj, and a Grand Marnier float; the Ginger Margarita with reposado tequila, ginger simple, lemon, and lime; the Mezcalita with mezcal, pineapple, mint, lime, elderflower, amarena cherry, and aquafaba; an Agua Fresca Verde (spirit free) with pineapple, basil, mint, cilantro, serrano, and agave; Agua Fresca Roja (spirit free) with watermelon and lime sugar; and Agua Fresca Blanca (spirit free) with horchata, rice, canela, coconut milk, sweetened milk, and vanilla.

Over $575K in Funding to Support Local Food and Agriculture Announced at RI Grown Week Kickoff

Today the Rhode Island Department of Environmental Management (DEM) announced over $575K in program funding to support local food and agriculture at Farm Fresh Rhode Island (FFRI) in Providence for the kickoff of the RI Grown Week celebration of local farms, food, and markets. State, legislative, food organization leaders, and local farmers and food producers gathered to highlight the importance of local agriculture and investing in the state’s food security. Rhode Island is home to a vibrant farming sector and a thriving food scene that’s a central part of our identity and makes our state an attractive place to live, visit and grow a family or business.

“Investing in local agriculture benefits all Rhode Islanders by supporting access to healthy food while strengthening our state’s food security and economy,” said Governor Dan McKee. “RI Grown Week celebrates our continued support for the local farmers, fishers, and producers who provide our state with RI Grown produce and products.”

DEM Chief of Agriculture Ken Ayars announced over $125,000 in Specialty Crop Block Grant Program (SCBGP) grant awards to help RI farmers expand market access for local fruits, vegetables, tree nuts, and nursery crops. 2025 SCBGP recipients include:

University of Rhode Island (URI), Kingston: $52,934 to host annual winter cut flower grower meetings and webinars in 2026 and 2027 that provide education and networking. URI will also launch a cut flower extension website with fact sheets and resources for growers statewide and regionally.

FFRI, Providence: $38,903 to expand food literacy in schools through hands-on education and taste tests of specialty crops. The project will connect students statewide to the RI Grown brand and build a replicable model for other schools.

Revive the Roots, Smithfield: $33,437 to expand specialty crop production by training growers in grafting, pest management, orchard care, and harvesting. And to conduct community engagement, including volunteer days, Rootstock Festival, and specialty crop tastings.

DEM also announced $450K in funding through the latest Local Agriculture and Seafood Act (LASA) grant round, prioritizing second-generation farmers and succession planning to support the future of RI agriculture and aquaculture. Applications are due on Dec. 5, 2025. A technical assistance webinar hosted by the Rhode Island Food Policy Council will be held on Monday, October 20th at 4 PM via Zoom. For help applying, fill out this form.

As part of the day’s events, local farmers and food producers connected with agricultural professionals, taking part in workshops about produce safety, land planning, grant applications, and marketing along with breakout sessions for the animal agriculture, produce, floriculture, fiber, and external food organization sectors.

10 Prime Seafood Reunites Award-Winning Team and Ushers in Next Generation of Elkhay Restaurateurs

New legacy restaurant brings full circle moment in John Elkhay’s Career

John Elkhay, Maestro, Chow Fun Food Group and Executive Chef Jules Ramos first began working together in 1987 at In Prov in downtown Providence. The two have reunited at 10 Prime Seafood opening this fall.

10 Prime Seafood, set to open this fall on the corner of Empire and Washington Streets in Providence, RI in the former Res space, is the newest restaurant from Chow Fun Food Group, an acclaimed, cutting-edge restaurant group with award-winning concepts throughout Rhode Island.

The first restaurant from Chow Fun in more than four years, 10 Prime Seafood reunites an award-winning team that includes Chow Fun Maestro John Elkhay, Executive Chef Jules Ramos (In Prov, Atomic Grill, XO Café), and interior designer Stephanie Skovron (10 Prime Steak & Sushi, Chinese Laundry, Harry’s Bar & Burger).

Elkhay first began working with Ramos in 1987 when he opened In Prov in downtown Providence, then again in 1994 at Atomic Grille, and finally in 1997 at Elkhay’s legendary XO Café. Designer Skovron was young and new to interior design in 2001 when Elkhay tapped her to design the bold, irreverent, and sexy interior of 10 Prime Steak & Sushi. Known for its risqué art, bold colors and cutting-edge culinary program, 10 remains one of the most awarded restaurants in Providence. Since then, the two have collaborated on Chow Fun restaurant Harry’s Bar & Burger.

The trio has reunited as Elkhay embarks on what he calls his legacy restaurant, 10 Prime Seafood, the sister restaurant to 10 Prime Steak & Sushi. Rounding out the team are Elkhay’s adult children, Harrison Elkhay, who serves as President of Chow Fun, and his sister Laura Elkhay, who recently returned to Chow Fun to help oversee restaurant operations.

“It’s a reunion, a true full-circle moment for me in my career,” said John Elkhay, Owner of Chow Fun Food Group. “This restaurant is a passion project for the entire team – I see it as my legacy, so every detail, every ingredient, every menu item, every spoon, fork, apron and glass matters. There is no aspect of 10 Prime Seafood that does not have my full attention and focus and I am proud to be creating this with Harrison, Laura, Jules and Stephanie.”

In addition to his culinary history with Elkhay, Chef Ramos has also helmed the kitchen at some of Rhode Island’s most beloved restaurants, including Mill’s Tavern, Mare Rooftop, and Café Nuovo, among others.

“As chef partner at Ten Prime Seafood, I look forward to showcasing decades of culinary experience with my love and passion for good food,” Ramos said. “Collaborating with John and Stephanie is not just taking a walk down memory lane, it’s taking the road less traveled to offer guests beautiful, authentic food prepared the way it should be, and in an elevated, showstopping environment.”

Revitalizing the two-story space at 123 Empire Street, across from Trinity Repertory, 10 Prime Seafood is scheduled to open in mid-October with a menu of fresh, local and classic selections with a whimsical twist. Guests of XO Café and other iconic Chow Fun restaurants over the years will enjoy a nod to some of the restaurants’ most popular and beloved dishes.

“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 from ISCO Spirits, made from organic corn, as well as iconic libations from XO Café, 10 Prime Steak & Sushi and Chinese Laundry, and a carefully-curated wine 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 will arguably be the most elegant restaurant in the Chow Fun collection. “We are aiming for the space to be provocative and inspiring. Chef-owned restaurants celebrate the whole experience. Every detail is considered from the minute you sit down to the moment that you finish. The entire visit is expected to be meaningful,” said designer Stephanie Skrovon. “10 Prime Seafood will be very sophisticated and chic, edgy and fun – sexy like the original 10, but a bit more conservative. It’s incredibly exciting as a designer to be part of this project and work with John again.”

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 local artisan-made mermaid tail, and the playful colors of the ocean imbued in the tile, carpeting and server attire. 10 Prime Seafood is located at 123 Empire Street is scheduled to open its doors in mid-October and will serve dinner daily.

October 24, 2025 0 comments

chefs & restaurants cooking farms news

News Bites: Mill’s Tavern Wagyu Program / Farm Fresh RI Thanksgiving Box Donations / RI Hospitality Association and RI Hispanic Chamber of Commerce Partnership

by David Dadekian September 22, 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.

Mill’s Tavern Showcases Australian and Japanese Wagyu in the most Distinctive Program in Providence

Guests can enjoy a variety of cuts or a flight of the luxurious beef for an experience not found anywhere else in New England

Mill's Tavern Wagyu Flight — Mill’s Tavern Wagyu Flight

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer the most distinctive Wagyu program in Providence. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality. For more information, visit www.millstavernrestaurant.com/wagyu/. To make a reservation, please call (401)-272-3331 or email info@millstavernrestaurant.com.

Wagyu is world renowned as the pinnacle of exceptional beef. Extensive marbling from fine intramuscular fat melts at a lower temperature than regular beef, resulting in melt-in-your-mouth tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600+ days) while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Wagyu’s unique characteristics stem from specialized breeding, meticulous care of the cattle, and strict quality control measures, making it a highly sought-after delicacy.

Mill’s Wagyu menu includes a 5 oz. Imported Score 7 Australian Wagyu Manhattan Filet; an 8oz Imported Score 7 Australian Wagyu True Petite Strip; and a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye, each served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter, or Peppercorn au Poivre.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight: Wagyu Tartare on roasted bone marrow, a 3 oz. Japanese score 5 Kobe, and a 5 oz. Australian score 7 Wagyu with chef’s accoutrements. This is an offering unique to Mills and not found anywhere else in New England.

“We are proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency, and exceptional flavor,” said Lesley Hall, General Manager, Mill’s Tavern. “Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience.”

Mill's Tavern Wagyu Tartare on Roasted Bone Marrow — Mill’s Tavern Wagyu Tartare on Roasted Bone Marrow

A Holiday Meal, A Stronger Community: Farm Fresh RI Calls for Thanksgiving Box Donations Amid Rising Food Insecurity

Farm Fresh Rhode Island Thanksgiving Boxes

For many Rhode Islanders, a nourishing Thanksgiving dinner is not guaranteed this year. With federal cuts to SNAP benefits, rising food prices, and growing demand at local food pantries, thousands of families face the possibility of going without a holiday meal.

Farm Fresh Rhode Island is working to change that–one meal at a time. The nonprofit has launched its annual Thanksgiving Harvest Box sale, inviting the community not only to purchase boxes for their own celebrations, but also to donate boxes directly to local families in need.

Each Harvest Box is filled with locally grown vegetables, fresh herbs, and handcrafted seasonings from Rhode Island farmers and producers. Short of a turkey, the boxes include everything from Brussels sprouts and butternut squash to a jar of traditional cranberry sauce and a spice rub, as well as a recipe guide.

“This holiday season, families across Rhode Island will be forced to make hard choices: between groceries, rent, and heating bills,” said Kellie Beretta, Assistant Director of Development at Farm Fresh RI. “A donated Harvest Box doesn’t just put food on the table. It gives families the dignity of a joyful holiday meal with their loved ones, and the comfort of knowing that their community cares.”

The Thanksgiving Harvest Box program is unique in its dual impact: every box donated not only feeds a household in need, but also supports the local farms and food businesses whose products fill the boxes. “It’s neighbors helping neighbors,” Beretta added. “When you donate a box or purchase one for your own meal, you’re supporting our entire local food community.”

Farm Fresh RI has set a goal of donating 350 Harvest Boxes this year—feeding around 3,000 Rhode Islanders this Thanksgiving. All donated boxes will be distributed directly to food banks and hunger relief agencies in Rhode Island. The organization is also partnering with local businesses and community groups to sponsor bulk donations and help meet this year’s growing need.

This year’s Thanksgiving Harvest Boxes will include:

Brussels Sprouts (1 lb) from Ward’s Berry Farm
Butternut Squash (1) from Ferolbink Farms
Carrots (2lbs) from Four Town Farm
Cranberry Sauce (12 oz) from Harvest Kitchen
Delicata Squash (1) from Schartner Farms
Fresh Herbs (rosemary, sage, thyme, parsley) from Allen Farms Organic Farm
Garlic (2 bulbs) from a local farm
Leek (1) from Zephyr Farm
Parsnips (2 lbs) from Four Town Farm
Shallots (1/2 lb) from Zephyr Farm
Mushrooms (8 oz) from RI Mushroom Co.
Turkey Rub (0.4 oz pouch) from Sanctuary Herbs
White Potatoes (5 lbs) from Schartner Farms
Sweet Potatoes (5 lbs) from Schartner Farms
Onions (5 lbs) from Schartner Farms

Boxes are $75 each, for purchase or to donate, and the order form closes on Sunday, November 16th, 2025. To order a box or donate one to a family in need, visit www.farmfreshri.org/thanksgiving

Farm Fresh Rhode Island Thanksgiving Produce

RI Hospitality Association Launches “Juntos Prosperamos” Partnership with RI Hispanic Chamber of Commerce

New Initiative to Strengthen Latino Representation, Membership, and Advocacy in Rhode Island’s Hospitality Industry

Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.

The RI Hospitality Association (RIHA) is proud to announce a new partnership with the Rhode Island Hispanic Chamber of Commerce to launch the Chairman’s Initiative: Juntos Prosperamos (Together We Thrive), a collaborative effort designed to elevate Latino voices in the state’s restaurant, lodging, and tourism sectors.

The partnership was formalized during a signing event yesterday morning at the RI Hispanic Chamber’s headquarters in Providence, where RIHA President/CEO Farouk Rajab and Hispanic Chamber CEO Oscar Mejias signed the agreement. As part of the initiative, RIHA’s Chairman of the Board will sponsor complimentary RIHA memberships to qualifying Hispanic Chamber members working in hospitality through December 31, 2027.

“The RI Hospitality Association is proud to partner with the Rhode Island Hispanic Chamber of Commerce. The Latino community is an essential pillar of our industry—contributing talent, leadership, and entrepreneurial spirit that enriches hospitality across our state,” said Farouk Rajab, President/CEO, RI Hospitality Association. “We deeply value the Chamber’s commitment to advancing opportunity, representation, and success for Latino-owned businesses, and we believe that together, we can build a stronger, more inclusive hospitality industry that reflects and celebrates the diverse communities we serve.”

Beyond membership, the partnership will create new opportunities for engagement through bilingual food safety training, tailored workforce programs, and joint advocacy efforts designed to strengthen the voice of Latino restaurateurs and hospitality professionals statewide. By working side by side with the Hispanic Chamber, RIHA will expand its ability to deliver resources that support business growth while also cultivating the next generation of industry leaders.

“This partnership is about creating opportunity and strengthening representation,” said Oscar Mejias, President & CEO, Rhode Island Hispanic Chamber of Commerce. “The heart of RIHCC is to continuously work on making alliances that benefit the local Latino entrepreneurs and workers. We believe that working hand in hand with RIHA we can provide the community with the tools, training, and advocacy they need to succeed and make an even greater impact on Rhode Island’s hospitality industry.”

Maria Jacobo, RIHA’s Director of Latino Affairs & Insurance Services, noted the personal and professional importance of the partnership: “To work side by side with the Hispanic Chamber of Commerce is not just symbolic, it’s a meaningful step toward lasting collaboration. This is about more than an agreement on paper; it’s about empowering Latino leaders and creating a platform where their expertise, traditions, and contributions to hospitality are fully recognized.”With the launch of Juntos Prosperamos, RIHA underscores its role as the statewide voice of the hospitality industry and reaffirms its dedication to serving Rhode Island’s diverse and dynamic hospitality community.

September 22, 2025 0 comments

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