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John Nunes

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News Bites: Newport Vineyards 30th Anniversary Continues / New Federal Hill Dinner Stroll / Grey Sail, South County and Outer Light Fall Beer Lineup / Sarto Chef’s Table and Late Night Lounge / Track 15 Expands

by David Dadekian September 6, 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.

Newport Vineyards Unveils Milestone Wines and Events to Celebrate 30th Anniversary

As the harvest season approaches, Newport Vineyards — the region’s premier vineyard and culinary destination — is proud to announce the release of its limited-edition Milestone Wines and a series of special events to celebrate its 30th anniversary.

What began in 1995 as a modest vineyard founded by brothers John and Paul Nunes has evolved into an award-winning winery, craft brewery, farm-to-table restaurant, and acclaimed event venue.

To commemorate three decades of winemaking on Aquidneck Island, Newport Vineyards is debuting two estate-grown wines: Milestone Blanc and Milestone Red.

Milestone Blanc, an unoaked white wine from select estate Dijon clone Chardonnay grapes.
Milestone Red, a bold oak aged red crafted exclusively from estate-grown Blaufränkisch grapes.

30th Anniversary Featured Events:

August 30 – “30% on the 30th” wine case discount on featured wines
September 21 – Cheers to 30 Years Cider Festival
October 17 – Harvest VIP Tour & Tasting with Owners and Winemakers
October 19 – Cheers to 30 Years Harvest Festival

Newport Vineyards invites past, present, and future guests to raise a glass in honor of 30 years of growth, celebration, and community. Visit www.newportvineyards.com for details.

Providence Tour Company Announces New Federal Hill Dinner Stroll

A Guided Culinary Journey Through Providence’s Little Italy

Providence Tour Company is delighted to introduce its newest experience: Federal Hill Dinner Stroll, a guided, multi-course dining adventure through the heart of New England’s most beloved Italian culinary destination.

Guests will enjoy a lavish four-course Italian dinner, starting with antipasto, followed by house-made pasta, a savory entrée, and finishing with a decadent cannoli. This culinary journey takes place while strolling between four of Federal Hill’s most iconic restaurants: Cassarino’s, Trattoria Appia, Pane e Vino, and Anthony’s Authentic Italian Cuisine. The leisurely evening unfolds under glowing string lights and fragrant aromas of freshly baked bread, led by a warm and knowledgeable guide who handles every detail, allowing diners to simply relax and immerse themselves in the vibrant atmosphere.

Priced at $100 per person and available on Thursdays through the end of the year, this intimate experience spans approximately 2.5 to 3 hours and includes food, taxes, and gratuities; all you’ll need to add is your choice of drink along the way. Complimentary valet parking is available at the starting point, Cassarino’s Restaurant (177 Atwells Ave), and the walk covers roughly one mile. Perfect for food lovers and a standout addition to the Providence date night scene, the Federal Hill Dinner Stroll invites guests to savor the city’s rich culinary heritage through exceptional flavors and seamless hospitality.

A Chill New England Fall: Grey Sail, South County and Outer Light Reveal Fall Beer Lineup

This year’s lineup captures the crisp and spice of autumn in New England

Grey Sail, South County and Outer Light Fall Lineup

Grey Sail Brewing, alongside its sister companies South County Distillers and Groton’s Outer Light Brewing Company, has unveiled its 2025 fall lineup. The crisp, spice-driven beers, spirits and cocktails, available throughout New England and New York, join an already-iconic portfolio that have defined the region’s craft beverage industry for more than 30 years combined.

Grey Sail’s fall lineup includes:

Headless Oarsman Pumpkin Ale
This hauntingly delicious pumpkin ale was inspired by Sleepy Hollow’s eerie legends. Brewed with pumpkin spice puree, it offers a rich, malty taste with hints of cinnamon and clove.
Can Size: 16 oz.
Available In: Rhode Island, Connecticut, Massachusetts, New York
Autumn Winds
This malt-forward lager captures the spirit of Oktoberfest with its rich, toasty flavors, balanced sweetness and satisfying finish.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts

This fall, South County Distillers is serving up bold flavors with smooth-sipping liquor and craft cocktails ready to pour and enjoy. This year’s releases add to South County’s portfolio of seven canned cocktails and 13 spirits to round out 2025’s shelf.

South County’s fall lineup includes:

Cranberry Vodka Lemonade
We took our South County Hard Lemonade and added natural flavors of fresh, tart cranberries. Enjoy this refreshing cocktail over ice or straight from the can.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts
Whiskey Highball
We use South County Rye Whiskey, bitters, and ginger, cranberry, and orange flavors to make our highball. Drink over ice or straight from the can.
Can Size: 12 oz.
Available In: Rhode Island, Connecticut, Massachusetts
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 and blended it with our South County Vodka.
40 Proof
Available In: Rhode Island, Connecticut, Massachusetts
Bourbon
Each batch of South County Bourbon features a unique blend of specialty malts, grains and heirloom corn. It is then aged in charred American oak barrels for various lengths of time. Enjoy neat, on the rocks, or in your favorite bourbon cocktail.
90 Proof
Available In: Rhode Island, Connecticut, Massachusetts

Outer Light Brewing Company, a staple in Groton, Connecticut known for its coastal-inspired craft beers, joined forces with Rhode Island’s award-winning Grey Sail Brewing to deliver stronger flavors and their beloved beers to even more craft beer lovers across New England.

Outer Light’s fall lineup includes:

Just Peachy Sour Ale
Just Peachy features waves of sweet peaches and a smooth vanilla finish – because life’s always a breeze, right? This Peaches n’ Cream Sour Ale is your go-to when everything’s fine. Perfect of beach days, boat daze, or pretending you’ve got it all together. Grab a can, drop an anchor, and lean into the delusion.
Can Size: 16 oz.
Available In: Connecticut, Rhode Island
Squash Goals Pumpkin Ale
Squash Goals is our seasonal pumpkin ale, brewed with real puree and a hint of spice for a smooth, cozy finish. As the days grow shorter, swap your muck boots for duck boots and grab your favorite crew – this one’s made for crisp air, close friends, and ultimate fall. #SquashGoals
Can Size: 16 oz.
Available In: Connecticut, Rhode Island
Fall Fest Märzen-Style Lager
Fall Fest steers into the season with smooth malts and a clean, toasty finish – an Oktoberfest Märzen built for crisp autumn days and gemütlichkeit gatherings. Whether you’re shore-side or shipboard, this brew is your perfect fall companion. Hoist a stein and toast to smooth sailing – Prost!
Can Size: 16 oz.
Available In: Connecticut, Rhode Island

Prost to Fall! Oktoberfest is Almost Here!

It wouldn’t be autumn without Oktoberfest. Mark your calendars, because Grey Sail and Outer Light’s celebrations will be filled with fall flavors, music and community fun.

Saturday, September 13 | 12:00 – 8:00 pm: Outer Light’s Fall Fest 2025 will include its new fall lineup – plus games, live music and fun for the whole family (yes, dogs too!). Music by Ethan Cash and Mystic River Brass Band. Admission is free!

Sunday, October 12 | 12:00 – 7:00 pm: Come try Grey Sail’s fall lineup, some hearty food, stein hoisting, and live music by the Vagabonds. Proper attire strongly encouraged!

Sarto Launches Chef’s Table Dining Experience with Exclusive Prix Fixe Menu and Wine Specials, Introduces Late Night Lounge with After-Dinner Cocktails and Downtown Sophistication

Sarto, downtown Providence’s modern Italian dining destination, is unveiling a new Chef’s Table program that brings guests closer to the heart of the kitchen. Starting August 24, guests can enjoy a two-person prix fixe menu for $79.99, paired with select bottles of wine offered at half price.

Available on Wednesday, Thursday, and Sunday evenings after 6:30 PM, the Chef’s Table experience invites diners to explore seasonal dishes curated by Chef Phil and his culinary team. Each menu celebrates Sarto’s commitment to scratch-made Italian cooking, showcasing flavors that balance tradition with modern technique.

“The Chef’s Table is about creating an elevated but accessible way for guests to enjoy Sarto,” said Chef Phil. “It’s designed for people who want a full dining experience that feels special but is also approachable.”

Reservations for the Chef’s Table are recommended and can be made at https://sartoprovidence.com/, or by downloading the G VIP app from the App Store.

Sarto, downtown Providence’s modern Italian dining destination, is extending the evening with the launch of the Late Night Lounge, an after-hours cocktail experience running every Friday and Saturday from 10 pm to 1 am.

When the kitchen closes at 11, the bar becomes the focus, offering elevated cocktails, Sarto’s signature Negroni, and complimentary bar snacks. Guests are invited to settle into the restaurant’s moody ambiance for a sophisticated yet comfortable setting that captures the spirit of late-night downtown.

“The Late Night Lounge is about giving Providence a new place to wind down in style,” said Kirk Schneider, COO of G Hospitality. “It’s a chance to extend the evening with great drinks, great company, and the unique atmosphere that defines Sarto.”

The Late Night Lounge launches September 6 and continues every weekend. Reservations can be made at https://sartoprovidence.com/ or by downloading the G VIP app from the App Store.

Track 15 Expands with New Outdoor Plaza, Coffee Vendor and Seasonal Events

Artisan Sips Coffee Cart Added; RI Night Market at the Food Hall on Sept. 27^th

Daylight shot of Track 15’s outdoor plaza. (Photo courtesy of Ian Barnard)

Track 15, located at 1 Union Station in downtown Providence, is pleased to announce the opening of its outdoor plaza as well as a new beverage vendor and special events.

“Track 15 has quickly become a go-to destination for great food, drinks, and culture,” said Christopher Marsella, Owner, Track 15. “Now, with our plaza open – including a children’s play space – and a series of exciting events on the horizon, there’s even more for guests to enjoy.”

Featuring 10,000 square feet of space, the food hall’s outdoor plaza includes 80 seats, a lawn, a children’s play space, lawn games, and more. Future programming will include outdoor movie nights and live music. The plaza is open during Track 15’s regular business hours.

Artisan Sips Coffee Cart, from Artisan Bites, has been added to the vendor line-up, offering a selection of hot and iced coffee, espresso drinks, and matcha. Signature lattes include the Track 15 with chocolate, caramel, and espresso; the Chocolate Covered Strawberry; and the Caramel Honey Vanilla. Seasonal specialties include the Apple Pie Chai, Blueberry Pancake iced coffee, Pumpkin Patch matcha, and Pumpkin Mocha latte. Artisan Sips will be available during Track 15’s regular business hours.

On Saturday, September 27^th from 4:00 p.m. to 9:00 p.m., the Rhode Island Night Market will take over the surface parking lot before and during WaterFire. The free, family-friendly event will include unique, handmade goods for purchase from approximately 100 local artisans and makers, live music, and more, within walking distance to the magic of WaterFire. Validated parking will still be available in the adjacent parking garage underneath the Courtyard Marriott Hotel located at 5 Memorial Blvd., which offers direct access to Track 15, the Night Market, and to Waterfire.

“We are thrilled to bring RI Night Market to Track 15,” said Lupe Aguilar, Founder, Rhode Island Night Market. “It’s the perfect hub for visitors and residents to gather to support our local artisans, makers, and creatives, enjoy the incredible food and drink that Track 15 has to offer, and enjoy a beautiful night at WaterFire.”

September 6, 2025 0 comments

chefs & restaurants farms news wine & drinks

News Bites: Newport Vineyards 30th Anniversary / RI Hospitality Education Foundation Relief Fund for Matunuck Oyster Bar Staff / Veritable Distillery Debuts

by David Dadekian June 10, 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.

Newport Vineyards Celebrates 30 Years

From Vineyard to Wine, Beer, and Culinary Destination

Newport Vineyards, a cornerstone of New England’s wine and culinary scene, proudly announces its 30th anniversary, marking three decades of innovation, sustainable farming, and community-driven hospitality. What began in 1995 as a modest vineyard on Aquidneck Island has grown into a premier destination featuring estate-grown wines, farm-to-table cuisine, craft beer, popular wedding venue, and year-round events.

To commemorate this milestone, Newport Vineyards has a big lineup of events, starting with their patio opening this weekend. Join Newport Vineyards to “cheers to 30 years” with tastings, dining, and live music by the vines this Friday – Sunday. Wine tastings will include a special commemorative anniversary glass.

“We are honored to celebrate this journey with our loyal guests, hardworking team, and the local community who helped build Newport Vineyards into what it is today,” said co-founder John Nunes. “Our mission has always been rooted in sustainable farming, exceptional hospitality, and sharing our passion for wine and food.”

Since its founding by brothers John and Paul Nunes in 1995, Newport Vineyards has expanded to over 100 acres and diversified its offerings with a farm-to-table culinary program featuring on-site culinary garden and greenhouses plus craft brewery, Taproot Brewing Co. Newport Vineyards has earned numerous accolades, including national and regional awards for their large portfolio of wines.

In addition to their patio opening, featured 30^th Anniversary events will include:

May 30^th: “30% on 30th” discount on wine cases each month, starting with their flagship wine, the Great White (and Great White Rosé)
June 29^th: “Cheers to 30 Years” Seafood Sunday Supper paired with the inaugural white wines
July 11^th: Annual Fire Dinner, culinary experience by the vines, featuring legacy wines
August 8^th: VIP History Tour and Tasting with Owners and Winemakers
October 19^th: Cheers to 30 Years Harvest Festival

Newport Vineyards invites past, present, and future guests to raise a glass to 30 years of growth, celebration and community. For more details, visit www.newportvineyards.com

Hear directly from owners John & Paul Nunes about the history of Newport Vineyards here: www.newportvineyards.com/history-of-newport-vineyards-video/

RI Hospitality Education Foundation Launches Official Relief Fund to Support Employees Affected by Matunuck Oyster Bar Fire

Hundreds of local hospitality workers left without income following devastating May 20^th blaze

In response to the devastating fire that destroyed the iconic Matunuck Oyster Bar on Tuesday, May 20, the RI Hospitality Education Foundation (RIHEF) has launched an official employee relief fund to provide immediate assistance to the restaurant’s workers. More than 300 personnel—including fishermen, farmers, bussers, servers, hosts, cooks, bartenders, and managers—have been left without employment due to the fire.

A longstanding member of the hospitality community, Matunuck Oyster Bar and its owner, Perry Raso, have supported workforce development efforts through RIHEF for years. Now, RIHEF is stepping up to ensure impacted employees receive financial assistance as they navigate the aftermath of this tragedy.

RIHEF will distribute need-based grants to affected employees, verified through internal systems. The fund will serve as the only official source of organized financial support for Matunuck Oyster Bar staff and personnel affected by the fire.

Donations can be made directly at: www.rihospitality.org/MOB
Checks can also be mailed to:
RI Hospitality Education Foundation
94 Sabra Street
Cranston, RI 02910

Veritable Distillery Debuts, Bottling The Spirit(s) Of New England

Connecticut-Based Distillery Revives Centuries-Old Techniques with the Launch of its First Two Expressions: Ship’s Bell Bourbon & Southwick’s American Gin

Ship's Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It's available online and select NY, RI and CT retailers. — Ship’s Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It’s available online and select NY, RI and CT retailers.

Veritable Distillery, a Connecticut-based spirits company dedicated to crafting authentic, premium historically-inspired spirits, proudly unveils its first two expressions: Ship’s Bell Bourbon and Southwick’s American Gin. By reviving time-honored production techniques and using natural ingredients without the addition of industrial chemicals, Veritable Distillery captures the essence of 18th-century New England in every bottle.

Veritable Distillery is committed to sustainability, ethical production, and transparency. By using ingredients that were historically available and commonly traded in New England over 300 years ago, Veritable ensures that its products remain true to the origins of American distilling. Veritable employs open-top fermentation for its whiskey and fractional distillation for its gin, striking a balance between artistry and science to create spirits with exceptional depth and character.

Veritable Distillery also leads the industry in radical transparency by voluntarily disclosing ingredients and serving facts directly on its bottle labels, a first for the spirits industry. Unlike most distilleries, which often withhold details about their industrial production process and chemical additives, Veritable believes that consumers deserve to know what goes into their spirits. Each label clearly lists all ingredients, setting a new standard for complete visibility from grain to glass. This initiative allows customers to make informed choices, fostering a deeper appreciation for authentic, traditional spirits.

Veritable Distillery products are available online and at select retailers in Connecticut, Rhode Island, and New York.

Introducing Ship’s Bell Bourbon

Ship’s Bell Bourbon is an authentic blend developed in collaboration with the renowned Bardstown Distillery in Kentucky. Aged for three years in new American white oak casks (Quercus Alba), the bourbon is then blended with The Veritable American Single Malt Whiskey—crafted from 100% malted barley and aged for three years in ex-Rye casks from Bardstown Distillery. The result is a blended bourbon of exceptional depth and balance.

Newly released Southwick's American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it's ideal for classic cocktails or enjoyed simply on its own. It's available online and select NY, RI, and CT retailers. — Newly released Southwick’s American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it’s ideal for classic cocktails or enjoyed simply on its own. It’s available online and select NY, RI, and CT retailers.

Mash Bill: 73% Corn, 21% Rye, 6% Malted Barley
Aroma: Caramel-covered apple, dried peanut shell, and stewed black cherry
Palate: Sweet oak, apple cider donut, and a lingering caramel finish
ABV: 43% (86 Proof)

Introducing Southwick’s American Gin

Southwick’s Gin is crafted with rarely-utilized historical techniques; unlike conventional gins that use inexpensive vodka as the base spirit, Southwick’s Gin uses aged rum as the base spirit, a practice dating back nearly 600 years. Distilled in a custom-designed copper pot still, three separate “fractional” groups of botanicals are prepared, macerated, vapor infused and distilled individually before being blending together in the final product. This method ensures a harmonious, layered flavor profile and allows for each of the carefully selected botanicals to shine.

Aroma: Pine sap and honeyed blueberry with fresh citrus zest and hints of vanilla
Palate: Effervescent citrus, peppercorn, and earthy mountain pine with a lingering warm spice finish
ABV: 46% (92 Proof)

“We created Veritable Distillery to highlight the beauty and complexity of traditional spirits production – countering the mass production and homogenization of spirits by large corporations,” said Finneas Pryor, Vice President and Co-Founder of Veritable Distillery. “By focusing on authenticity, craftsmanship and community, we provide our customers with a better opportunity for informed consumption. Our first two releases, Ship’s Bell Bourbon and Southwick’s American Gin, honor New England’s rich history while setting a new standard for transparency in the industry.”

June 10, 2025 0 comments

Newport Vineyards Executive Chef Andy Teixeira

chefs & restaurants news

News Bites: Local Hero Award at Newport Vineyards / Boat House Names New Executive Chef and GM / Newport Burger Bender 2020 Winners

by David Dadekian April 24, 2024

written by David Dadekian

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

A Hero Among Us

Executive Chef Andy Teixeira named Edible Rhody Local Hero

Newport Vineyards is pleased to announce that Executive Chef Andy Teixeira has been honored with Edible Rhody’s 2020 Local Hero Award. Each autumn since 2007, readers of award-winning Edible Rhody magazine have been invited to vote for their Local Heroes, as a way to honor the people who bring us our local food and drink. Readers vote for the chefs who feed us; the food artisans who create delicious local food products; the beverage artisans who craft unique beers, wines and spirits, the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Chef Andy won in their Chef/Restaurant category.

“Local is who we are, it’s just what we do here at Newport Vineyards,” says Executive Chef Andy Teixeria. “The relationship with my farmers and all the work they put into the food is where it starts for us. We are constantly texting updates of produce, products, or just making each other smile; it’s a friendship really.”

“Operating three kitchens with a fully farm to table scratch culinary program, with such positivity and creativity is no small feat. Chef Andy is a hero amongst the Newport Vineyards family and we are thrilled that Edible Rhody readers have recognized that very deserving title as well,” John Nunes, Newport Vineyards Owner.

The Boat House Names Marissa Lo as Executive Chef and Louis Capodilupo as General Manager

Boat House Executive Chef Marissa Lo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Marissa Lo as executive chef. Chef Lo, a graduate of Johnson & Wales University and a Cranston resident, brings more than a decade of expertise working with local seafood to the restaurant.

Chef Lo will lead the culinary direction of the seaside restaurant working alongside Director of Restaurants, Karsten Hart, to create inspired menus featuring coastal New England’s natural abundance of fresh seafood and local meats and produce. Prior to joining Boat House, Chef Lo spent the last nine years honing her skills as a chef and culinary leader at Legal Seafoods in Boston and at Legal C Bar in Dedham.

“We are so pleased to add Chef Lo to Newport Restaurant Group’s outstanding team of talented chefs,” said Karsten Hart, Director of Restaurants. “Since joining the Boat House team in November, she has made a noticeable impact on our kitchen culture and quality of our cuisine. I look forward to working with her to further elevate our guest experience.”

Boat House General Manager Lou Capodilupo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Louis Capodilupo as general manager. Capodilupo, a graduate of Johnson & Wales University and a Rumford resident, brings more than 12 years of restaurant management to his new position.

“We are so pleased to promote Lou to general manager at the Boat House,” said Casey Riley, Chief Operating Officer, Newport Restaurant Group. “Since joining our team in 2018, he has proven to be a leader at one of our busiest restaurants in Newport and has risen to the challenge of elevating our guest experience in Tiverton.”

Capodilupo joined Newport Restaurant Group in 2018 as assistant general manager at The Mooring in Newport where he proved his leadership skills and deep commitment to hospitality at the busy waterfront restaurant. Prior to joining the company, Lou held management positions in many regional restaurants including Not Your Average Joe’s in Watertown, Norwell and Needham, MA; Bertucci in Wellesley, MA; and at Tavern in The Square in Burlington, MA.

Drumroll Please: Announcing the Winners of Newport Burger Bender 2020

A “traditional” burger and vegan burger take top honors while regional media pick their favorites and other top vote-getters earn savory superlatives.

The competition in this year’s Newport Burger Bender was stiff with a record-breaking 40 burgers representing 29 restaurants. But alas, the 10 days of tantalizing temptations have come to an end.

The Grill at Forty 1° North walks away with the award for the most votes in this year’s newly introduced non-beef burger category. “The Grill Vegan Burger” was comprised of a house-made chickpea, quinoa and roasted vegetable patty topped with marinated grilled red onion and vegan aioli, all served on a sea salt-dusted caraway roll.

Defending champion LaForge Casino Restaurant reigns supreme once again in the beef burger category for “The Wilbur,” an homage to Zuckerman’s famous pig from the children’s novel, “Charlotte’s Web.” The ½ Ib. special brisket-chuck-short rib blend burger was topped with Applewood smoked thick-cut bacon, Crown Royal Bourbon maple-braised pork belly, spicy Louisiana BBQ, apple cider-dijon spread, baby arugula, smoked gouda, aged white cheddar cheese, tomatoes and house made spicy pickles all served on a brioche roll.

Ten more burgers captured both hearts and palates alike. Local/regional media set out on a quest for the best while other top vote-getters have been recognized for their outstanding performance.

Editor’s Picks:

Jamie Coelho, associate editor at Rhode Island Monthly and author of The Dish: “I loved all of the burgers I tried, from the buffalo chicken mac-and-cheese-croquette-topped burger at Newport Marriott’s Skiff Bar to Stoneacre’s simple burger that is a prime example of what a burger should be, but my very favorite burger of all was from Mission. I like that Mission put a twist on the traditional burger by adding some heat from jalapenos and pepper jack cheese, smokiness from roasted poblano peppers and bacon, and sweetness from dill pickles. Every bite was a combo of spicy, smoky, and sweet flavors with a mouthful of perfectly cooked, medium-rare, responsibly sourced beef patty. The sourdough bread, sliced in half, also held the whole thing together well so it didn’t become a goopy mess in my lap.”

Rachael Thatcher, food writer and digital producer at The Newport Daily News: “I have to go with the Homer Burger from Brix. While it was over the top and outrageous, that’s exactly what won me over. Every ingredient was well thought out and made in house, and the attention to detail when it came to each individual element made for the perfect end result. Not to mention it was simply fun to eat. When it comes to the Burger Bender, I feel like you have to go big or go home, and Chef Andy Texiera went big with this one.”

Wendy Logan, Newport This Week: “I’d have to say that Forty 1° North’s The Grill Vegan Burger was my favorite. It so beautifully represented the category, bursting with fresh bits of veggies but substantive via the red lentils, chickpeas and steel cut oats. It was seasoned to perfection and contrasted beautifully with the pickled salad side. Total texture-flavor bomb.”

Ryan Belmore, Publisher and Editor, What’s Up Newp & What’s Up Rhode Island and crew: “Surf Club’s California Burger wasn’t the biggest or boldest and it didn’t reinvent the wheel, however it was well-executed, nostalgic and simply put, wonderfully delicious! Among three of us from What’s Up Newp checking out burgers over the last 10 days, that was by far our favorite collectively.”

Class of 2020 Superlatives:

Best on Four Wheels: Neapolitan Burger, Amano Pizza + Gelato (food truck)
Most Instagramable: The Homer Burger, Brix Restaurant at Newport Vineyards
Best Burger with a View: French Onion Burger, The Dining Room at Castle Hill Inn
Most Napkins Needed: Crispy Pancetta Burger, Jo’s American Bistro
Most Likely to Skip School: Ferris “Burger’s” Day Off, Saltwater at the Newport Harbor Hotel
Tallest Burger: Buffalo Chicken Mac and Cheese Burger, Skiff Bar at the Newport Marriott
Cutest Couple: Salmon Sliders, Scales & Shells

April 24, 2024 0 comments

chefs & restaurants news wine & drinks

News Bites: Newport Vineyards Opens Taproot Brewing Co. / Sons of Liberty Beer & Spirits Co. Loyal Lemonade / Strawless by the Sea Launches

by David Dadekian May 9, 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.

Something’s Brewing at Newport Vineyards

The winery to open Taproot Brewing Co. on June 20th

Taproot Brewing Company

After 23 years of perfecting the art of winemaking, Newport Vineyards & the Nunes family are thrilled to announce the opening of Taproot Brewing Co. on June 20th.

“I’ve been making beer longer than I’ve been making wine,” says Newport Vineyards owner John Nunes. “Over the last few years Newport Vineyards has transformed into a beverage, culinary and events destination; adding craft beer was a natural fit.”

Taproot Brewing Co. is equipped with a state-of-the-art seven-barrel brewhouse, located just as you come through the main entrance of the winery. The focus is unfiltered hop-forward beers made in small batches and meant to be enjoyed immediately for the ultimate freshness. There is an in-house canning system allowing guests to take packs of beer home with them.

Taproot beer will be on tap at Brix Restaurant, and available to all guests at the winery. Vineyard Executive Chef Andy Teixeira is very enthusiastic about the brewing venture being integral to his work, “We are working with some of our farm partners to donate the spent grain from the brewery for compost and feed.” Lunch will be served at the brewery, with views overlooking the winery and vineyards, offering a slight twist to the current lunch menu to include beer pairings, in addition to wine pairing options.

The Taproot name not only represents the obvious nod to the Nunes family vineyard roots, but also symbolizes their history rooted in Aquidneck Island agriculture. The vineyard is situated on preserved farmland that has been in the Nunes family for over 100 years. Just as a taproot anchors a plant to the ground encouraging more roots to stem from it, the family’s rich farming roots have inspired other elements of the company to grow.

For Public Posting: All are welcome to attend Taproot’s Grand Opening Party on Wednesday, June 20th, 5pm – 8pm. For more information and to RSVP, please visit bit.ly/TaprootBeer

Follow Taproot Brewing Co. on Facebook @TaprootBeer, and Instagram @TaprootBeer. For more details, please visit www.newportvineyards.com.

Sons of Liberty Beer & Spirits Co. Introduces 9% ABV Hard Lemonade

Rhode Island’s Sons of Liberty Ignites Start Of Summer With Canned Craft Cocktail

Sons of Liberty Beer & Spirits Co. Loyal Lemonade

Sons of Liberty Beer & Spirits Co. has made their debut in the ready-to-drink (RTD) category with a canned hard lemonade. Loyal Lemonade, a craft cocktail, is a 9% ABV hard lemonade made with real lemons. The new summer drink is now available in over 600 locations throughout Rhode Island, Connecticut and Massachusetts.

Loyal Lemonade is made with Sons of Liberty’s Loyal 9 Vodka and it showcases a few differences between other products in its category. “This is 9% alcohol. It tastes like a light, refreshing lemonade, but it is 9%,” explained Sons of Liberty founder Mike Reppucci. Most popular canned and bottled products in the RTD category are 5% alc/vol.

The lemonade also uses fresh lemon peels. “We have peeled thousands and thousands and thousands of lemons,” says distiller Chris Guillette. “Just like any of the flavored whiskies we’ve produced, we want to use real flavors, real ingredients. It’s a lot more work, but it makes for a better product in terms of quality and taste.”

Sons of Liberty, known for their internationally awarded spirits, is canning roughly 20,000 cans a week and loading up local liquor store shelves everywhere. “The reception and support of the lemonade so far is unbelievable,” said Reppucci. “600-plus locations already is insane. We’re looking forward to seeing this shared amongst friends and families at backyard parties and barbeques all summer.”

The slim, 12-ounce lemonade cans, adorned with America’s red, white and blue, are sold in 4-packs for $11.99. They can be purchased at liquor stores throughout Rhode Island, Connecticut and Massachusetts or Sons of Liberty’s tasting room in South Kingstown. The team at Sons of Liberty said to also lookout for their follow-up product: Loyal Tea.

Strawless by the Sea Launches in Newport for World Oceans Day 2018

Green Drinks Newport, Clean Ocean Access and the Last Straw
Collaborate to Encourage a Strawless Summer

In response to increased plastic waste on beaches and in the ocean, Green Drinks Newport is excited to announce that it has partnered with Clean Ocean Access and The Last Straw to launch Strawless by the Sea, a collaborative campaign to eliminate plastic straws in Newport, Rhode Island.

Strawless by the Sea will launch on World Oceans Day, Friday, June 8, and will continue through the summer months. Bars, restaurants and other establishments in Newport, such as coffee shops and yacht clubs, are encouraged to make a voluntary commitment to stop offering plastic straws and stirrers to stop plastic pollution at the source.

According to the Ocean Conservancy, over 500 million plastic straws are used every day in the U.S., which is enough to circle the earth 2.5 times. Plastic straws are used for 20 minutes on average, but take up to 500 years to break down.

“Last summer I was eating at an outdoor establishment on a very windy day and watched several plastic straws blow into the water,” said Kara DiCamillo, Green Drinks Newport Organizer and Clean Ocean Access Board Member. “I’ve attended many beach clean-ups hosted by Clean Ocean Access and knew that I’d be picking those same straws up one day.

“Green Drinks has been gathering like-minded people together each month in Newport for 11 years to network and share ideas so, with Clean Ocean Access and The Last Straw, Strawless by the Sea aims to be a collaborative effort to help spark a local movement. We have amazing leaders in our community who have already brought awareness to plastic straw pollution, such as the Pell Elementary School, Sailors for the Sea, the New York Yacht Club, the Clarke Cooke House and the recent Volvo Ocean Race Newport Stopover, hosted by Sail Newport. Our goal is to take it one step further and to track the number of plastic straws that all of us will help to eliminate over the upcoming months.”

In Newport, straws are among the top 10 items found during beach clean ups and can do so much harm to seabirds, turtles and other marine creatures. Clean Ocean Access has removed over 2,000 straws on our beaches in the past five years, while more than 650 have been collected by their marina trash skimmers in Newport Harbor in just eight months.

“We are thrilled to see the community-led efforts to eradicate plastic straws, and this effort aligns perfectly with our successful two-year campaign for a plastic bag ordinance on Aquidneck and Conanicut Islands,” said Dave McLaughlin, Executive Director and Co-founder of Clean Ocean Access. “The spirit of our position for the plastic bag ordinance was to tickle more persuasion so that people start making better choices in their daily lives to eliminate single-use plastics and to switch to durable reusable alternatives. There are real cost savings for businesses and consumers and this initiative advances the efforts of the biggest islands in the Ocean State to lead by example that a thriving economy and a healthy economy go hand in hand.”

Restaurants can reduce the use of plastic straws by implementing a “Straws Upon Request” policy, switching to paper straws or reusable straws or by going completely “strawless”. We invite the owners and general managers of restaurants, bars, cafés and coffee shops across the city join us now and commit to switching to alternatives that are kinder on our natural resources.

Tyler Bernadyn, a local hospitality professional who started The Last Straw, an internalized campaign to educate bartenders and their guests on the importance of recognizing and reducing plastic pollution, says that he knows we can all do better.

“Seeing how many single-use straws and plastic cups are wasted during a single service and watching these same items wash up on our beaches and pollute our harbor really inspired me to start this initiative,” he said. “Being behind the bar, you have an opportunity to encourage change and help protect our most valuable resources here in Newport, which is our beaches and waterways.”

Several Newport establishments are already making a difference and have joined Strawless by the Sea:

Bannister’s Wharf Marina & Guest Rooms
Belle’s Café at the Newport Shipyard
Brix Restaurant at Newport Vineyards
The Clarke Cooke House
Fluke
Malt
Mission
Newport Dinner Cruises
Scales and Shells
Taproot Brewing Co. at Newport Vineyards (coming June 20)
TSK
Winner Winner

Environmental groups and local businesses have also backed Strawless by the Sea, including: Bowen’s Wharf, Discover Newport; Sail Newport; Sailors for the Sea; The Ocean Project and; World Oceans Day.

“As an individual, refusing a single-use plastic straw in our bars and restaurants in Newport is the easiest and simplest way to take action today to address plastic pollution that is in our waters and on our beaches,” DiCamillo said.

To join the collaboration and to learn more about Strawless by the Sea, visit: www.strawlessnewport.org and follow the conversation on Facebook and Instagram: @strawlessnewport, #StrawlessbytheSea, #StrawlessNewport.

May 9, 2019 0 comments

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