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News Bites: New Menus at ProvidenceG / See Canstruction RI / Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet

by David Dadekian March 19, 2016
written by David Dadekian

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

The ProvidenceG and New Corporate Executive Chef Robert Sisca Announce New Menus and Launch of Weekend Brunch Beginning on Easter

Chef Sisca infuses menus with unique vision and passion for the freshest seasonal ingredients

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Spring is in the air, inspiring new culinary creations at the ProvidenceG,​ a​long with the launch of a Saturday and Sunday brunch series beginning on Easter! With new Corporate Executive Chef Robert Sisca at the helm of ProvidenceG’s three differentiated restaurant venues – G​arde,​ R​ooftop at the ProvidenceG​ and G​Pub​ – guests will experience refreshed menus. At Garde, a special prix fixe Easter brunch celebration will introduce its new weekend brunch series, crafted and executed through the collaborative efforts of Sisca, Executive Chef Christopher Nardoza and Sous Chef Michael Haigh.

An award-winning chef who recently joined the ProvidenceG team after nearly seven years as executive chef of Boston’s renowned Bistro du Midi and five years at the Michelin three-star restaurant Le Bernardin, Sisca is excited to unveil new menus for Garde, Rooftop at the ProvidenceG, and GPub, as well as new offerings such as a lively and elevated brunch at Garde with “something for everyone.”

Weekend Brunch Series at Garde Begins Easter Sunday

Garde is offering a brunch feast on Easter Sunday. From 10 a.m. to 4 p.m. on Sunday, March 27, guests can select from a three-course prix fixe brunch menu featuring exclusive Easter fare in addition to new menu items for $29. A preview of Garde’s weekend brunch series begins next Saturday, April 2. The selection includes smoked white asparagus soup followed by duck confit French toast and a luscious salted caramel cheesecake. With nine entrées to choose from, additional brunch sides like house smoked bacon and savory duck fat potatoes available, and special cocktails like Bloody Marys, Bellinis and Mimosas, Garde offers a wide range of treats to enjoy on Easter Sunday.

Chef’s secret for the Easter holiday? “I think of lamb when I think of Easter so I created a number of ways for guests to enjoy it during our brunch,” said Sisca. “Our brisket burger, for example, comes with lamb bacon while our rye cavatelli is prepared with a lamb neck ragout. We also offer lamb tartare as a first course item.”

Please call​ (401) 6​32-4799​ or reserve online at o​pentable.com/garde-de-la-mer ​for Easter Brunch or upcoming brunches offered every Saturday and Sunday, beginning on April 2, from 10 a.m. to 4 p.m.

New Menu Offerings – Garde

Garde has launched a new menu reflecting Sisca’s first major collaboration with Garde’s kitchen leadership team, including Nardoza and Haigh.

Known for its skillful preparation of French-inspired seafood and meat, Garde – under Sisca’s leadership – will retain its French influence and commitment to sourcing local and native ingredients, while offering a menu that changes seasonally.

“Our goal was to create a menu that was approachable and fun,” said Sisca. “Our new menu allows guests to casually stop by the bar to enjoy charcuterie and cheese or to indulge a bit more with a great dish of hand rolled pasta – an item that will be prepared daily and will play an important role in featuring land and sea offerings at Garde. We’ve also created several vegetarian options for this menu, aiming to satisfy various palate preferences.”

The new menu encourages sharing and exploration with a wide variety of charcuterie and cheese selections, as well as dishes such as lamb tartare paired with a French-inspired mix of vadouvan spices, potato crisps and essential quail egg; and an artful Hamachi crudo finished with thinly sliced sweet Asian pears, almonds, green garlic and black vinegar seaweed crisps. The menu also features exciting new seafood presentations, including Spanish octopus with confit fennel, native littlenecks and bouillabaisse jus; and Mediterranean sea bass with chorizo, broccoli rabe, golden raisins and blood orange. All of Garde’s seafood dishes draw inspiration from seasonal fish and shellfish sourced both from the Mediterranean Sea and local waters.

New Menu Offerings – Rooftop at the ProvidenceG

Rooftop at the ProvidenceG has also launched a new menu that leverages the venue’s appeal as both a culinary and entertainment destination.

“Given the Rooftop’s seventh-story perch offering scenic views of the Providence skyline and year-round status as the only rooftop restaurant and lounge, it was important for us to create a more upscale bar menu that indulges our guests whether they are here in the evening to dine or late night to unwind,” said Sisca. “We also wanted a selection that allows guests to easily enjoy their food while taking in entertainment like our weekend DJ series.”

The new Rooftop menu offers small and large plates, including a new charcuterie brick oven pizza topped with etna salumi, coppa, provolone, picante and chili oil; crudo bar; fried calamari and steak frites.

New Menu Offerings – GPub

GPub has launched a refreshed menu.

“I loved the menu at GPub when I joined the ProvidenceG team and wanted ensure a continued vision of seasonality and high quality in a gastropub atmosphere,” said Sisca.

As a result, Sisca and GPub Executive Chef Kevin Robinson have updated the favored Faroe Island salmon, crispy fish sandwich, fish tacos and jalapeno mac & cheese to advance spring flavors; and added new items including croque madame, shrimp ‘n’ grits and steak frites.


Canstruction® RI Returns to Providence Place – Teams to Build Giant Canned Food Sculptures on Saturday

Building Competition Benefits the R.I. Community Food Bank

WHO: Local Teams Comprised of Architects, Engineers and Construction Contractors

WHEN: The exhibit runs through Friday, March 25. Sculptures are then “de-canstructed” for delivery of thousands of cans of food to the Rhode Island Community Food Bank.

WHERE: The Providence Place Skybridge Concourse

WHAT: The sixth biennial Canstruction® RI competition featuring colossal sculptures designed and built entirely from full cans of food. The media is encouraged to visit the Providence Place Concourse between 10 and 11 a.m. to view the teams’ progress on the sculptures as well as interview participants.

The competition features awards selected by a panel of independent jurors, and the opportunity for teams to submit photos of winning sculptures to the international competition (www.canstruction.org). The juried award categories are Best Meal, Best Use of Labels, Structural Integrity and Jurors’ Favorite as well as up to two Honorable Mentions. Viewers may vote for the local “People’s Choice” award at www.rifoodbank.org.

This year’s Canstruction® RI teams include employees and members of:

  • Construction Leadership Council of the R.I. Chapter of Associated General Contractors, Providence
  • Dimeo Construction Co., Providence, and Edward Rowse Architects Inc., Providence
  • Durkee, Brown, Viveiros & Werenfels Architects, Providence; Odeh Engineers, Providence; Parker Construction Co., East Providence; and Herrick & White Architectural Woodworkers, Cumberland
  • Gilbane Building Co. and Brewster Thornton Group Architects, both Providence companies
  • LLB Architects, Pawtucket, and Shawmut Design and Construction, Providence
  • Saccoccio & Associates, Cranston; DiPrete Engineering, Providence; and H. V. Collins Co., Providence.

WHY: Currently, the Food Bank serves about 60,000 Rhode Islanders each month through a network of 167 non-profit hunger relief agencies. These include food pantries, shelters, youth programs and senior centers across the state. One in three of those served is a child under 18, and one in five is an adult over the age of 60.


Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet Announce New Location

Tio Mateo’s and Greenwich Bay Gourmet announce the opening of their new location at 70 Cliff Street in the heart of historic East Greenwich. Tio Mateo’s and Greenwich Bay Gourmet combine the best of two restaurants under one roof.

Tio Mateo’s Mexican Grille has a menu of burritos, enchiladas, tacos and quesadillas prepared with recipes from Tio’s original chefs from Hidalgo, Mexico. Also featured are specialties such as street tacos, pork Colorado and Chiles Rellenos con pollo .

Greenwich Bay Gourmet is the popular all-day kitchen with signature sandwiches, soups and salads. Catering is also available.

Owner Ross DiSegna says: “Our mission is to provide fresh, healthy, authentic food at a fast pace. We make everything from scratch, and whether you sit down or take out, we strive to make our customers feel like family. Greenwich Bay Gourmet and Tio Mateo’s are a work in constant progress.

“We are excited to keep evolving, and we thank you for taking this journey with us!”

Hours are 10:00am to 8:00pm Monday thru Saturday.

Patrons may call 401-886-1973 or visit tios-gbg.com.

March 19, 2016 0 comment
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chefs & restaurantsfarmsnews

News Bites: Wintertime Farmers Market March Madness / Providence Animal Rescue League’s Looking for Culinary Competitors / ProvidenceG Director of Operations

by David Dadekian February 23, 2016
written by David Dadekian

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

March Madness at the Pawtucket Wintertime Farmers Market

A Month of Specials, Events, Family Fun and Prizes!

Farm Fresh RI Wintertime Farmers' Market 2016

Farm Fresh RI Wintertime Farmers’ Market 2016

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos and pie eating contest, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300!

Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness Events

  • Every Saturday in March – Scavenger Hunt through the Market!
  • March 5 – Cooking Demo by Harvest Kitchen
  • March 12 – Pie Eating Contest by Humble Pie
  • March 19 – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 26 – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until May 14. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter


Providence Animal Rescue League Is Looking for Culinary Competitors

PARL's The Rescue

Who wants to be “Top Dog” . . .

The Providence Animal Rescue League is looking for a few more Culinary Competitors for their 5th annual Top Dog Culinary Competition at The Rescue!

All proceeds to help our community’s pets in need! Think you’ve got what it takes? Contact Connie Kile at ckile@parl.org for your application to compete!

 

 


The ProvidenceG Announces Director of Operations

Seasoned hospitality industry professional Jeffrey Mancinho to lead Garde, Rooftop at the ProvidenceG, GPub, GCafé and The Ballroom at the ProvidenceG

ProvidenceG Director of Operations Jeffrey Mancinho

ProvidenceG Director of Operations Jeffrey Mancinho

The ProvidenceG, a new development of one of the City’s most iconic historic buildings and home to several unique dining and entertainment venues, has named 19-year industry expert Jeffrey Mancinho as its director of operations. In this role, Mancinho will use his extensive industry expertise to help drive the performance of Garde, a contemporary restaurant featuring innovative new American cuisine with a French inspiration; Rooftop at the ProvidenceG, the City’s only rooftop restaurant and bar and GPub, a modern gastropub with a speakeasy feel, a scratch kitchen and entertainment amenities. He will also oversee the operations and staff of The Ballroom at the ProvidenceG and GCafé, and play a key role in the overall growth of the company.

As director of operations, Mancinho will work closely with the ProvidenceG leadership team and corporate executive chef, as well as with leaders of GHospitality, a growing hospitality and multi-brand group that operates the ProvidenceG. He will collaborate with these groups on individual restaurant and venue performance, as well as all aspects of group operations and hospitality strategy. Additionally, Mancinho will focus on talent development and training to provide progressive career opportunities for each team member. To execute these responsibilities, Mancinho will partner closely with business unit and group leadership including restaurant managers, the events and sales team, and all operational groups.

“Jeffrey’s extensive background in the hospitality industry and his commitment to building cohesive teams to enhance the overall guest experience is a tremendous asset to our team,” said Colin Geoffroy, president of GHospitality. “He is a skilled leader and adept problem solver who possesses an innate ability to connect with and inspire people. We are thrilled to have him on board to contribute to the success of our hospitality venues.”

A resident of Lincoln, Mancinho joins the ProvidenceG after holding general manager positions at Ruth’s Chris Steak House in Providence and Shrine Asian Kitchen, Nightclub and Lounge and The Scorpion Bar in Mashantucket, Connecticut. He also spent many years on Block Island as beverage manager for The Spring House Hotel.

February 23, 2016 0 comment
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chefs & restaurantsfarmsnews

News Bites: Chef Robert Sisca joins ProvidenceG as Corporate Executive Chef / Maple Sugaring Season Opens at Coggeshall Farm Museum / RI Food Fights Announces Best Wing Winner

by David Dadekian February 5, 2016
written by David Dadekian

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

Chef Robert Sisca Announces Departure From Bistro du Midi and Accepts New Position as Corporate Executive Chef for ProvidenceG

Chef Robert Sisca, photo by JWessel Photography

Chef Robert Sisca, photo by JWessel Photography

After nearly seven successful years at Boston’s award winning Bistro du Midi, a MARC Restaurant Group property, Chef Robert Sisca announces he is leaving his position as Executive Chef & Partner. Sisca was the opening Executive Chef for Bistro du Midi and the restaurant has since earned local and national acclaim such as: Boston Magazine Top 50 Restaurants of Boston, Improper Bostonian Boston’s Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People’s Choice Award for Best New Chef New England, The Boston Globe Best of the New as well as a three-star review by The Boston Globe. Sisca’s last day at Bistro du Midi is today and a new chef is not yet named.

“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition,” says Marlon Abela, MARC Chairman. “We wish him every success in his future endeavors.”

Sisca also announces his acceptance of a new position as Corporate Executive Chef for ProvidenceG, a new development of an iconic historical building in the heart of downtown Providence, Rhode Island, with three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Beginning in March 2016, guests of ProvidenceG restaurants can anticipate an enhanced experience showcasing a new culinary vision and menus finessed with Sisca’s extraordinary talents and direction.

“We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence,” says Colin Geoffroy, President of GHospitality. “As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept.”

At ProvidenceG, Sisca will play a key role in the organization as a senior member of the management team. He will take responsibility for all aspects of food and the kitchen, from concept through execution and oversight and will be intimately involved in the ProvidenceG’s strategy and management.

Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and Four Stars from the New York Times.


Coggeshall’s Annual Maple Sugaring Season Opens Feb. 16

Visit the “Sugar Camp” at Bristol’ s living history museum while the sap is flowing

Maple Sugaring

Maple Sugaring

Coggeshall Farm Museum, a living history museum in Bristol, RI, invites the public to participate in its annual maple sugaring demonstrations Tuesday, Feb. 16 through Sunday, Feb. 21, and weekends from Feb. 27 through March 13. The museum will be open 10 am to 4 pm on maple sugaring days, in all weather.

During your visit you can stroll to an 18th-century sugar camp and learn how Federalist-era people made maple sugar over a campfire. Then warm up around the hearth in Coggeshall’s historic farm house and enjoy some mulled cider and johnny cakes. Visit the farm’s heritage breed livestock, such as American Milking Devon cattle and Gulf Coast Native sheep, including six newborn lambs.

Maple sugaring is included with museum admission and free to Coggeshall members. Weekend admission is $5/children, seniors and active-duty military; $7/adults. Weekday admission from Tues., Feb. 16, through Friday, Feb. 19, is $3/children, seniors and active-duty military; $5/adults. Children under 3 are free. Memberships can be purchased online at www.coggeshallfarm.org or at the museum.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunday during the week of February 16 for school vacation; and by appointment for groups, workshops, private events or scholarly visits.

For more information, email c.elder@coggeshallfarm.org or call 401-253-9062.


Just In Time for the Big Game, RI FOOD FIGHTS Announces Best Wing Winner

Boneheads Wing Bar crowned Lord of the Wings 2016 in online voting

RI FOOD FIGHTSThis Sunday millions of chicken wings will be consumed all over the country as sports fans and friends gather for the big game. While it remains to be seen which team will hoist the trophy, one Rhode Island restaurant is already celebrating victory in the competition for best wings: Boneheads Wing Bar in West Warwick.

RI FOOD FIGHTS’ third annual Lord of the Wings featured over 20 restaurants around the state participating in a virtual event to determine whose bird rules the roost. Over 600 people joined the fun by purchasing a passport to sample each competitor’s wings over the month of January, then vote for their favorite with a social media post. When the votes were tallied, Boneheads was crowned this year’s Lord of the Wings, with Tomaselli’s at Rosario (Providence) taking the runner-up spot. This is the second year in a row that Boneheads has emerged as the Lord of the Wings; they also won Festival Favorite at last year’s National Buffalo Wing Festival in Buffalo, NY.

“We’re grateful for all the restaurants who participated. It was an intense competition and on any given Sunday anyone could have come out on top,” said RI FOOD FIGHTS founder Jim Nellis. “In the end, Boneheads gets to spike the ball and do the Ickey Shuffle… Is that still a thing?”

“Coming out on top of such a great event for the second time is very satisfying and humbling,” said Boneheads co-owner Matt Corona. “Lord of the Wings is one of, if not the most popular Food Fight for a reason: people love wings. Jim has found a great mix of awesome restaurants to participate and we are honored to have been named the favorite.”

RI FOOD FIGHTS next virtual event, the first annual Italian GRINDER Throwdown is going on now through February 29. Visit rifoodfights.com for more information.

February 5, 2016 0 comment
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