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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.
 | Perla Italian-Style Pilsner For Grey Sail’s pearl anniversary, we’re leaning into Westerly’s Italian roots. Perla blends floral and malt flavors at the forefront with a smooth background and a refreshing finish, to thank you for being part of the Grey Sail family for 14 years. Can Size: 12 oz. Available In: Rhode Island, Connecticut, Massachusetts, New York |
 | Kegnog Milkshake IPA Creamy, dreamy, and full of cheer, Kegnog is our festive Milkshake IPA brewed with Amarillo hops, vanilla extract and a generous amount of lactose. It’s smooth, slightly sweet, and beautifully wrapped in a subtle hop presence – like a stocking stuffer for your taste buds. Can Size: 16 oz. Available In: Rhode Island, Connecticut, Massachusetts, New York |
 | Espresso Martini We teamed up with our friends at Dave’s Coffee to bring you this classic cocktail. Using their Spray Rock roast, we whipped up a fresh batch of cold brewed espresso, blended it with our South County Vodka and finished with a touch of sugar for subtle sweetness. Available In: Rhode Island, Connecticut, Massachusetts Limoncello South County Limoncello is a refreshing lemon liqueur crafted in Westerly’s North End. We start with the finest lemons and zest them by hand. Enjoy this straight from the freezer, on the rocks, or added to your favorite vodka martini. Available In: Rhode Island, Connecticut, Massachusetts |
 | Libation Propaganda A creation like no other, Libation Propaganda, is back on the shelf. Blending our favorite two worlds, coffee and beer, this coffee stout combines locally roasted coffee beans and our stout base for a bold yet silky character.Can Size: 16 oz. Available In: Connecticut, Rhode Island |
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 6th, November 13th, December 4th, and December 18th 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 28th. 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 20th through November 2nd will 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 3rd through November 16th, 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 17th through the 30th, 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.
