Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.
Hemenway’s Seafood Grill & Oyster Bar Introduces Handroll Happy Hour
Inspired sushi handrolls available at the raw bar and regular bar from 3:00 p.m. to 5:00 p.m.
Hemenway’s, located at 121 S. Main Street in Providence, is excited to announce its Handroll Happy Hour available for dine-in guests at the raw bar and bar Monday through Friday from 3:00 p.m. to 5:00 p.m. For more information, visit www.hemenwaysrestaurant.com.
Handrolls are a unique variety of sushi created by hand-wrapping a sheet of seaweed around sushi rice and other fillings. During Handroll Happy Hour, each roll is $7.00. Choices include the Tuna Roll with cured cucumbers and Cara Cara ponzu; a Sweet Potato Roll with Déjà vu aioli; Coconut Shrimp with pickled fresno and sweet chili glaze; Red Snapper with pico di gallo and cilantro crema; and Red Rock Crab with cucumber and habanero masago aioli. Hemenway’s is open Monday-Saturday, 11:30 a.m. – 10:00 p.m. and Sunday 11:30 a.m. – 9:00 p.m. The lunch menu is available Monday – Friday from 11:30 a.m. – 3:00 p.m., prior to Handroll Happy Hour.
The Mooring Seafood Kitchen & Bar Reintroduces Off-Season Paella Special with Saffron & Sangria: A Spanish Paella Dinner
The Mooring Seafood Kitchen & Bar, located on Sayer’s Wharf in Newport, RI, is pleased to announce the return of its beloved off-season paella offering, with a twist!
Each Thursday from February 26th through April 16th, guests can enjoy the bold flavors of Spain in Newport with a new paella dinner experience. Each dinner begins at 6:00 p.m. with the choice of Red or White Sangria followed by a progression of classic Spanish Small Plates including aged jamónes and cheeses, boquerones, and crispy patatas bravas. The main event is the Mooring’s Paella Valenciana with shrimp, mussels, clams, chicken, chorizo, octopus, and saffron rice. Dessert features house made Churros with rich chocolate sauce.The cost is $105.00 per person; tax and gratuity are additional. Seating is extremely limited and reservations are encouraged. For more information, visit www.mooringrestaurant.com.
RI Hospitality Education Foundation Announces Winners of 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition
Warwick Area CTC earns first place in Culinary Arts and Foodservice Management; their winning dish to be featured at the Boat House in Tiverton
The RI Hospitality Education Foundation (RIHEF) is proud to announce the first-place winners of the 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition, held Tuesday, February 10, at Community College of Rhode Island’s Newport campus. The event brought together 10 local teams competing for scholarships and prizes with more than 30 hospitality industry professionals serving as judges.
Nearly 800 Rhode Island students are currently enrolled in ProStart®, a two-year hospitality career-building program designed by the National Restaurant Association Educational Foundation, and nearly another 400 students are enrolled in the Hospitality & Tourism Management program through the American Hotel & Lodging Educational Institute. This year’s competition featured top culinary, foodservice management, and hotel management competitors from CHARIHOTech, Newport Area Career and Technical Center, the Warwick Area Career and Technical Center, William M. Davies, Jr. Career and Technical High School, and Woonsocket Area Career and Technical Center.
2026 Competition Winners:
Culinary Arts – First Place: Warwick Area Career and Technical Center
Instructor: Eva Niosi
Winning students: Anthony Morales, Richard Desmarais, Tyler Hartley, Liam McGloin
Foodservice Management – First Place: Warwick Area Career and Technical Center
Instructor: Austin Irons
Winning students: Jailyn Huffman, Giana Gioffreda, Alexiana Medeiros, Anissa Gill, Liliana Lunsmann
Hospitality Management – First Place: Chariho Career and Technical Center
Instructor: Donald Fair
Winning students: Rosie Sposato, Logan Berdos, Maddie Niewiecki, Lilyana Juneau
As part of RIHEF’s and Newport Restaurant Group’s partnership to spotlight Rhode Island student talent, Warwick Area Career and Technical Center’s winning dish, an Asian-inspired Ground Chicken Wonton Cup (savory seasoned ground chicken in a crisp fried wonton shell, finished with crisp pickled vegetables),will be featured as an appetizer at the Boat House in Tiverton. Timing for the menu feature will be announced in coordination with Newport Restaurant Group.
The winning Culinary Arts and Foodservice Management teams will advance to compete at the National Restaurant Association Educational Foundation’s National ProStart® Invitational in Baltimore, MD, from April 24-26, 2026, judged by nationally recognized hospitality and food professionals.
At stake is $500,000 in scholarships for the students, as well as exciting prizes, including Zwilling Knife Kits for first-place winners and a feature of the winning dish at a Newport Restaurant Group location.
J.T. Commons Introduces Mid-Week Lunch Specials, Late-Night Menu of Bar Classics and Shareable Snacks, and Take-out Case Treats
J.T. Commons, located at 1307 Aquidneck Avenue in Middletown, is pleased to announce an exciting array of new menu offerings including dine-in and take-out mid-week lunch specials, a late-night menu available for dine-in guests in the bar and lounge nightly after 8:00 p.m., and take-out case food and dessert items for diners on the go. For more information or to make reservations, visit www.jtcommonsrestaurant.com.
Perfect for the busy lunch crowd, J.T. Commons has rolled out two mid-week specials: a Slice Box which includes soup, salad and a slice of focaccia pizza and a Poke Bowl. The Slice Box includes choice of Caesar or simple greens; Tuscan chicken or potato leek soup, and a slice of pepperoni, sausage, or peppers & onions focaccia pizza for $15.00, tax and gratuity additional. The Poke Bowl features sushi rice, sweet soy, tuna, cucumbers, carrots, radish, avocado, Crazy Bird Aioli, and togarashi for $22.00, tax and gratuity additional. Both specials are offered Monday through Friday from 11:00 a.m. – 4:00 p.m., dine-in or take-out.
J.T.’s late night selections include: J.T.’s Nachos with cheddar cheese, tomatoes, pickled jalapenos, sour cream, and guacamole; Buffalo Chicken Bites served with buttermilk ranch dressing; Steak and Cheese Pinwheels served with cheese sauce; choice of BBQ or Buffalo Chicken Wings; J.T.’s Pu Pu Platter of house wings, chicken bites, spicy shrimp, and tallow fries; and a Bacon Burger with Cooper’s sharp American cheese, shredded lettuce, tomato, aioli, potato bun, and served with tallow fries. Selections range from $7.00 – $25.00.
J.T.’s Take Out Case features a changing variety of sweet and savory items including focaccia pizza slices (available during lunch hours), housemade soups, cookies, and cakes (by the slice or whole), as well as soft serve ice cream and sundaes with J.T.’s housemade toppings.
The all-day menu is available in the dining room and bar Monday through 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.
Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.
From the Providence Warwick Convention & Visitors Bureau comes the news of the next Providence Restaurant Week. As has become the tradition in the area, Restaurant Week has grown to Restaurant Weeks, running for two full weeks beginning Sunday, January 13. All the information, including the complete list of participating restaurants can be found at 