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chefs & restaurantsnews

Providence Restaurant Week, January 5 – 18, 2014 – UPDATED

by David Dadekian January 3, 2014
written by David Dadekian

Providence Restaurant WeeksFrom the Providence Warwick Convention & Visitors Bureau comes the news of the winter 2014 Providence Restaurant Week. Restaurant Week has grown to Restaurant Weeks, running for two full weeks beginning Sunday, January 5. All the information, including the complete list of participating restaurants can be found at http://www.goprovidence.com/rw/

UPDATED: More Than 30 Participants to Extend Providence Restaurant Weeks (see details here).

Restaurants Statewide are on the Menu
For Providence Winter Restaurant Weeks January 5-18

Start the New Year with some fabulous food in one of the world’s top culinary destinations during Providence Restaurant Weeks. Diners may choose from more than 70 restaurants offering three-course, prix fixe lunches for $14.95 and three-course prix fixe dinners for $29.95. A comprehensive list of all participating restaurants, along with their Restaurant Weeks menus, may be found at www.ProvidenceRestaurantWeeks.com.

“Providence was honored by Saveur magazine at their recent Culinary Travel Awards as one of the noteworthy small dining destinations worldwide,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau (PWCVB), which coordinates the annual event. “We encourage people to sample some of the many restaurants that have put Providence on the culinary map.”

Reservations for each restaurant may be made online at www.ProvidenceRestaurantWeeks.com (unless otherwise noted) or by calling the restaurants directly. Providence Restaurant Weeks is sponsored by the PWCVB, Taco, Open Table, Sterling Vineyards, Terraza’s de Los Andes and Keel Vodka.

List of participating restaurants is below.

Providence

  • Amici Bar & Grille
  • Andino’s Restaurant
  • Bacaro Restaurant
  • Blaze East Side
  • Blue Grotto Restaurant
  • Bluefin Grille
  • Bravo Brasserie
  • Cafe Nuovo
  • Caffe Dolce Vita
  • Camille’s
  • Capital Grille
  • Capriccio
  • Cassarino’s Restaurant
  • CAV
  • Centro Restaurant and Lounge
  • Chez Pascal
  • Cook & Brown Public House
  • Don Jose Tequilas
  • Duck & Bunny
  • Fire +Ice Restaurant
  • Fleming’s Prime Steakhouse & Wine Bar
  • Geppetto’s
  • Gracie’s
  • Harry’s Bar & Burger
  • Hemenway’s Seafood Grill & Oyster Bar
  • India
  • Jacky’s Waterplace Restaurant
  • Local 121 Restaurant
  • Luxe Burger Bar
  • McCormick & Schmick’s
  • Mediterraneo
  • Mill’s Tavern
  • Nara
  • Nordstrom’s Marketplace Cafe
  • New Rivers
  • Pane e Vino
  • Paragon + Viva
  • Parkside Rotisserie & Bar
  • Pizzico Ristorante Providence
  • Pot au Feu
  • Providence Oyster Bar
  • Providence Prime
  • Public Kitchen & Bar
  • Rick’s Roadhouse
  • Ruth’s Chris SteakHouse
  • Sawaddee Thai Restaurant
  • Shula’s 347 Grill
  • Siena – Providence
  • Snooker’s Sports, Billiards, Bar & Grill
  • Ten Prime Steak &Sushi
  • Trattoria Zooma
  • Vanity Restaurant & Lounge
  • Waterman Grille
  • XO cafe

Barrington

  • Pizzico Ristorante Barrington

Bristol

  • DeWolf Tavern
  • Hourglass Brasserie
  • Redlefsen’s Rotisserie & Grille

Cranston

  • Bonefish Grill
  • Chapel Grille

East Greenwich

  • Meritage Restaurant

East Providence

  • 2 Pauls

Lincoln

  • Fred & Steve’s Steakhouse
  • Wicked Good Bar & Grill

Seekonk, Mass.

  • Chardonnay’s Restaurant

South Kingstown

  • Matunuck Oyster Bar

Warwick

  • Elizabeth of Portofino’s
  • Iron Works Tavern
  • Legal Sea Foods
  • Libations Restaurant & Lounge

Woonsocket

  • Vintage Restaurant
January 3, 2014 0 comment
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chefs & restaurantsnews

News Bites: Temple Downtown, The Grande and Fleming’s Prime Steakhouse & Wine Bar

by David Dadekian September 1, 2012
written by David Dadekian

Temple Downtown WaterFire Cocktail ChallengeThree current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Temple Downtown

NEW LOOK, NEW TASTES AT TEMPLE DOWNTOWN

Completely new menus and a revamped interior have been unveiled at Temple Downtown Restaurant & Lounge, 120 Francis Street, Providence, according to General Manager Vincent LoBuono.

Some of the new items on the lunch menu from Executive Chef David Cardell are an antipasto platter of house-cured meats and imported cheese, panzanella salad with focaccia croutons and pesto vinaigrette, brick oven pizzas featuring meatballs, Maine lobster and charred mortadella, and eight entrees including Vermont cheddar sliders and a skirt steak sandwich with gremolata fries. If desired, customers can order a three-course lunch priced at $14.95.

The expanded dinner menu now offers raw foods such as shellfish, ceviche, beef carpaccio and tuna tartare, appetizers for sharing such as mussels marinere with garlic crostini, eight different brick oven pizzas, pasta dishes including capellini puttanesca, small plates ranging from gazpacho and zucchini flowers to arancini and Maine lobster corn dogs, and eight large plates including Greek-style chicken, grilled steak frites, and Block Island swordfish.

The updated drink menu features new martinis and craft cocktails, including the award-winning Smoking Monkey made with Cachaca rum, grapefruit juice, lime and smoked sugar.

Desserts have also been revised, from the lemon crème brulee to the summer berry cobbler.

The interior of this stylish restaurant has been refreshed with a new color scheme and the return of the graffiti street art that the Masonic Temple was known for before it was converted into the Renaissance Hotel which houses Temple Downtown Restaurant & Lounge. For reservations, call 401-919-5050.

The Grande

Autumn Arrives at The Grande

Federal Hill’s newest restaurant rolls out fall menu as executed by Chef Antonio Santino Franco

The Grande, the latest dining experience to hit Federal Hill, will soon welcome fall with a new menu as created by Executive Chef Antonio Santino Franco. The Grande’s revamped menu will highlight the season’s bounty with farm-fresh autumnal tastes in French classics with modern twists.

Opened in June, The Grande is a boutique French restaurant and champagne lounge that dishes out an array of sophisticated – yet approachable – première and deuxième creations. With its kitchen helmed by veteran culinarian Antonio Santino Franco, The Grande’s inaugural seasonal menu change will bring its Parisian-chic atmosphere savory new selections to whet one’s palette – sans passport.

To start one’s truly grand culinary adventure, première options include: Lump Crab Cakes (Maryland lump crab and Yukon potato cakes, summer corn relish, jalapeño remoulade – $11); P.E.I. Mussels (Prince Edward Island mussels, saffron-sea broth, parsley oil, butter baguette – $10); Romaine (grilled Romaine heart, parmesan-peppercorn dressing, niçoise olives, baguette croutons – $9); Baked Brie (puff pastry-wrapped brie, warm peach chutney, artisanal crackers, Betty’s Bee Farm honey – $8); Heirloom Tomato (garden fresh tomatoes, Shy Brothers Farm artisanal cheese, duck prosciutto chips, blackberry balsamic, wild arugula – $11); Duck Wings (crispy duck wings, chili garlic sauce, lime zest, aioli – $10); and, Pommes Frites (hand-cut russet fries, parmesan, white truffle essence – $7).

For the deuxième portion of the menu, Chef Franco will dish out an array of selections featuring the best from land, sea and farm including: Steak Frites (hanger steak haché, olive oil braised red onion, frisée and mache, russet pommes – $25); Kobe Burger (grilled 8oz burger, sliced tomato, crispy onion, field greens, house-made Boursin cheese, buttered brioche, russet fries – $11); Turkey Baguette (smoked turkey breast, house-cured bacon, avocado, brie cheese, tomato jam, toasted French bread, russet fries – $11); Duck (crispy Crescent Valley duck leg confit, house-pressed waffles, peach chutney, Betty’s Bee Farm honey – $24); Chicken (grilled Baffoni’s Poultry Farm statler, roasted parsnip and carrot, whipped Yukon gold potatoes, herb jus – $19); and, Sole Français (butter-poached sole filet, preserved lemon, capers, zucchini ribbons, thyme roasted Yukon potatoes – $23).

The Grande is open for dinner service Tuesday through Thursday from 5:00pm until 10:00pm and Friday and Saturday from 5:00pm until 11:00pm. The Grande is located at 224 Atwells Avenue in Providence’s Federal Hill neighborhood. For reservations, please call (401) 432-7676 or visit OpenTable.

ABOUT THE GRANDE:

Opened in the summer of 2012 by business partners and industry veterans Tyrone Di Stasi, Jairo Dominguez, Justin Wyman and Patrick Madden, The Grande is the latest dining, lounge and nightlife experience to hit Federal Hill. The Grande’s posh renovations have brought the city of Providence an unparalleled boutique French restaurant and champagne bar. With its kitchen helmed by seasoned culinarian Antonio Santino Franco, The Grande’s farm-fresh fare yields French classics with modern twists in sophisticated – yet approachable – première and deuxième selections. The Grande’s dining room and lounge are open Tuesday through Thursday from 5:00pm to 1:00am and Friday and Saturday from 5:00pm to 2:00am. The Grande is also open for brunch on Sundays from 2:00pm to 7:00pm. The Grande is located at 224 Atwells Avenue in Federal Hill (Providence, RI). For more information, please call (401) 432-7676 or visit www.TheGrandeRI.com. Follow The Grande on Facebook and Twitter.

Fleming’s Prime Steakhouse & Wine Bar

Celebrates “Month of Discovery” in September

Highlights Include “Bottle Wars” with Tastings of Rival Wines from the New Fleming’s 100

Fleming’s Prime Steakhouse & Wine Bar is synonymous with its award-winning list of 100 wines by the glass, the Fleming’s 100.® Each September, as the restaurant’s newest wine collection is unveiled, Fleming’s celebrates a “Month of Discovery,” featuring a series of unique wine events and food offerings that will appeal to both wine novice and true connoisseur.

The New Fleming’s 100 – An Unrivaled Program of 100 Wines by the Glass
Fleming’s proprietary collection of 100 wines by the glass is a unique approach to discovering and celebrating wine without having to order an entire bottle. “Wine is an intensely personal choice, and wine by the glass is the perfect way to celebrate it,” says Maeve Pesquera, Fleming’s Director of Wine. The new collection for 2012/2013 features many iconic wineries from California as well as top-rated European wineries. The international roster also includes a number of remarkable wines from Chile, Argentina, Australia, New Zealand and South Africa.

“Bottle Wars” Wine Tastings – Featuring Rival Wines from the New Fleming’s 100
“Bottle Wars” is a series of four unique wine tastings to be held on successive Friday evenings in September (7th, 14th, 21st and 28th). Guests will taste premium wines from rival regions and wineries around the world in a spirit of friendly competition. Each event will offer 8 to 10 well-matched wines for just $25* and Fleming’s professionally trained wine managers will guide guests through the experience:

“Pinot Smackdown” (September 7th) — Pinot Noirs from California’s Central Coast compete against Pinot Noirs from Sonoma, Oregon and the Anderson Valley.

“Battle of the Hemispheres” (September 14th) — California takes on South America, Australia, New Zealand and South Africa.

“Old World vs. New World” (September 21st) — European masters from France, Italy, Germany and Spain go against the best and brightest winemakers from California.

“Glass Warfare” (September 28th) — Premium wines and value-priced wines made from similar grapes are put to the taste test.

Fleming’s New Memorable Meal for Two — $99 for 3 Courses
Fleming’s celebrates its new wine collection with a prix-fixe menu for two, available from September 1st through September 30th. Each guest will enjoy a triple entrée of broiled filet mignon, herb baked shrimp and braised short rib, with shrimp bisque and a dessert of frozen almond soufflé. The 3-course menu is priced at $99 for two, and $49.50 for one. For an additional $25, each guest may order a specially priced flight of three wines — The Prisoner, Primus Cabernet and Quintessa 2006 — all from the Huneeus Vintners Portfolio.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit FlemingsSteakhouse.com.

  • Excluding wine, tax and gratuity.
September 1, 2012 0 comment
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chefs & restaurantsnews

News Bites: La Laiterie, RI Food Bank, Asterisk, Temple Downtown and Tastings Wine Bar & Bistro

by David Dadekian June 28, 2012
written by David Dadekian

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

La Laiterie

PATIO POURS

La Laiterie Welcomes Summer with Patio “Parties” Featuring Boutique Wines, Housemade Charcuterie and Farmstead Cheeses

WHAT: With a New England bistro (La Laiterie) and attached artisanal cheese/gourmet foods shop (Farmstead) tucked away in Providence’s Wayland Square, Matt and Kate Jennings have been churning out nationally-recognized rustic farmhouse cuisine and homespun baked goods for almost 10 years. A two-time nominee for a James Beard Foundation award, Matt joins his wife Kate in the kitchen, creating dishes that have received praise from Food & Wine, Bon Appétit, Travel + Leisure and Saveur, as well as the Cooking Channel’s “Unique Eats” TV program.

This summer, whether you’re in Providence to see why Travel + Leisure readers recently named it “America’s Best Burger City,” or you’re here to experience the sparkling downtown art installation known as WaterFire, a stop at La Laiterie for Patio Pours is a casual and accessible way to experience the Jennings’s incredible dedication and commitment to honest, seasonal, handmade food.

Pull up a chair at the sidewalk patio and enjoy a night of:

Unusual Pours of Wine

Sample a glass from La Laiterie’s unusual and small-batch producer wines, most of which are rarely available outside the bottle. A few examples of these hard-to-come-by-the-glass wines are Stefano Massone Masera Gavi, Valdesil Montenovo Godello and Glatzer Blaufrankisch.

Housemade Charcuterie

See why Matt Jennings is not only a three-time Cochon 555 champ, but also considered a “renowned meat artist” by theWashington Post. His housemade charcuterie includes unique creations such as Pig Ear Bacon, Hoof & Snout Terrine, and Fennel & Preserved Orange Cotechino.

Farmstead’s Curated Cheese Selection

From spirit-washed originals like the Drunken Providence (a Gouda-style cheese from Narragansett Creamery that is washed with Thomas Tew Rum from Newport Distilling Co. and aged for two months in Farmstead’s street-level cheese cave), to the imported Vento D’Estate (an Italian sheep and goat’s milk cheese washed in prosecco and wrapped in grasses, herbs and wildflowers), adjacent cheese shop Farmstead carries a wide variety of cheeses curated by Owner/Master Cheesemonger Matt Jennings and his team of three cheesemongers.

WHEN: Tuesdays and Wednesdays
5 – 7 PM
Starting June 12, 2012

WaterFire Saturdays
5 – 7 PM
June 9 and 23, 2012
July 21, 2012
August 18, 2012

COST: $10/person for one glass of your choice of featured wine, one featured cheese and one featured charcuterie item.

WHERE: 186 Wayland Avenue
Providence, RI
(401) 274-7177

WEBSITE: www.farmsteadinc.com

TWITTER: @MatthewJennings

Rhode Island Community Food Bank

2012 Summer Food Drive

June 20 – August 31 ~ Goal: 150,000 LBS

To make a financial donation to our Summer Food Drive, click here.

Summer is an especially hard time for families with children. In Rhode Island, 49,000 children are eligible to receive free or reduced-price school breakfasts and lunches. For many of these children, there is no meal program to replace those they would have received at school.

The Summer Food Drive helps struggling families during the summer months and enables the Food Bank to continue providing food to emergency food programs across the state. We are calling on the community to help us meet the high demand by collecting 150,000 pounds of food by the end of August.

Join the effort by dropping off food donations to the Food Bank’s facility at 200 Niantic Avenue, Providence, any weekday between 8 am and 5 pm. If you would like to organize a food drive in your workplace or neighborhood, we can provide posters and boxes to support your collection. For more information, contact Farris Maxwell at (401) 942-6325.

Asterisk

Thames Street Landmark Asterisk Renovates Restaurant and Redesigns Menu

~ Experience the lively atmosphere of Thames Street and the action of the kitchen while relaxing in the beautiful, newly renovated dining room and outdoor space.~

Known for its sophisticated bar and fresh take on traditional dishes, Asterisk on lower Thames Street in Newport has just completed a renovation that brings the dining experience closer to the rough luxe spirit of this part of Newport. In addition to an interior redesign, chef-owner John Bach-Sorensen has also recreated the menu for the 100-seat restaurant, focusing on the freshest ingredients available for his cuisine.

Established in 1995, Asterisk has become a fixture at 599 Thames Street. Situated in a former industrial building, Asterisk incorporates the relaxed, rich texture of the mechanic’s garage it once was, with twelve foot glass garage doors that open to the street during the season. A new palette of colors draws light deep into the interior, with reclaimed industrial light fixtures and raw wood throughout. The renovation was directed by Nick Heywood, a young designer with degrees in Interior Architecture from Rhode Island School of Design and experience in the U.S. and Colombia.

Through the open kitchen design, diners can watch their food being prepared by Chef Bach-Sorensen and his skilled team through horizontal openings that run between the dining and kitchen spaces. For those that like to experience the bustle of the kitchen, a new large chef’s table has been incorporated, which allows diners to experience the refined techniques of the chefs.

“The evolution of Asterisk has inspired me to reexamine everything,” said Bach-Sorensen. “My focus is on technique and incorporating lots of flavors. We specialize in the freshest available local seafood and produce and we’ve always been known for our hand-cut beef filets.”

With attention to detail on each plate, a sampling of new menu items includes:

Grilled Swordfish Sandwich with roasted garlic and sundried tomato aioli
Grilled Seafood Pizza with shrimp, mussels, roasted pepper, olives, capers, and anchovies
Belgian Drunken Beef with braised tender steak with endive, sweet onions, potato gratin, & Belgian beer sauce
Crispy Salmon served with mushroom asparagus orzo risotto and cabernet sauce
Peking Style Duck with mandarin pancakes, cucumber, carrots, scallions and hoisin sauce
Grilled Tenderloin over soft polenta served with Bleu cheese-mushroom wine sauce
Osso Buco Ravioli with garlic cream and veal glace

New signature cocktails have also been added to the menu, including:

The Belmont Bloody with vodka, tomato juice, Worcestershire sauce, Tabasco, horseradish, black pepper, beef jerky, stuffed olive, smoked oyster, pickle, and asparagus spear
The Frenchie Bloody with vodka, tomato juice, Worcestershire sauce, Dijon mustard, Blue Cheese olive, pickle, asparagus, and green bean
Basil – Lime Gimlet with vodka, basil infused simple syrup, fresh lime juice served straight up
Rhode Island Red with silver tequila, Chambord, lemon juice, ginger beer, fresh raspberries, served straight up
The Sparkling Pomegranate with champagne, pomegranate liquor & juice, lemon twist
The Nevin’s Cocktail with bourbon, grapefruit juice, Apry, lemon juice, bitters

Chef Bach-Sorensen first visited the United States from Denmark in 1979 as a high school exchange student in Michigan. His family owned hotels and restaurants and he was given a chance to apprentice with the Haeberlin family when he was young, who own the famous Auberge de I’ll in France. While Chef Bach-Sorensen has Danish roots, his food is influence by many other great chefs from all over the world, including Marcus Samuelsson, Thomas Keller, Alastair Little of Great Britain, and Pierre Koffman of France.

Asterisk is open for dinner seven nights a week beginning at 5 p.m. and offers brunch on Saturdays and Sundays beginning at noon. Reservations are recommended through the new website at: www.asterisknewport.com or by calling: 401-841-8833.

Temple Downtown Restaurant and Lounge

CRANSTON RESIDENT NAMED NEW GENERAL MANAGER OF TEMPLE DOWNTOWN RESTAURANT & LOUNGE

Vincent Lo Buono of Cranston has been named the new general manager of Temple Downtown Restaurant & Lounge, 120 Francis Street in Providence.

Previously, Lo Buono was a key player in Todd English Enterprises since 2002. He was the general manager of Tuscany, a Todd English property at the Mohegan Sun Casino, for eight years. Since 2009, Lo Buono was director of Boston operations and responsible for the daily operations at five Todd English restaurants: Kingfish Hall, Olives, Figs in Charlestown, Figs in Beacon Hill, and Isabelle’s Curly Cakes. His most recent achievement was the reopening of Olives, a 200-seat restaurant in Charlestown.

As part of the Todd English corporate team, Lo Buono opened Ca Va Brasserie at the Intercontinental Hotel in Times Square, New York City; The Plaza Food Hall at the Plaza Hotel in New York City; TE P.U.B. at the Aria Casino in Las Vegas; and Wild Olives in Boca Raton, Florida.

“We look forward to Vincent joining our team,” said Peter Karpinski, co-founder and COO of Sage Restaurant Group. “His proven strategic execution and leadership abilities are sure to add great value to Temple Downtown in this role.”

Lo Buono graduated from Rhode Island College with a degree in business management. He resides in Cranston with his wife. Lo Buono enjoys cooking, making wine, traveling, and spending time with family and friends. An avid soccer player, he also enjoys sporting events.

Tastings Wine Bar & Bistro

MEET ART CHAMBERLAND, GM & BEVERAGE DIRECTOR

We are thrilled to introduce our new General Manager & Beverage Director. Art joined the Tastings team just over a week ago. Originally from Chicopee, MA he began his restaurant career at age 16 for a local, family owned business. After four years at the University of Massachusetts in Amherst, where he bartended full time while receiving his BA in psychology, he moved to Boston to pursue his first restaurant management position. After a little over a year in Boston an opportunity presented itself in Southern California and he made the move cross country. After a couple of years in the night club industry he accepted a GM position with a small Gastro Pub concept. He helped build the training and beverage programs for the pubs as they went from three units to twelve in the span of just four years. He opened and managed pubs in Las Vegas, Chicago and New Jersey. The pub background has helped to teach Art about the meaning of hospitality and making customers feel truly at home. During his time with the pubs he as instrumental in developing very successful programs and events to give back to local charities, which he is excited to continue here in Foxborough.

With the birth of their daughter, Art and his wife Sarah returned to Massachusetts. After a brief hiatus away from the restaurant business, Art was selected to be the General Manager here at Tastings. He is looking forward to developing relationships with existing guests as well as reaching out to new guests and making them a part of our big, extended family!

June 28, 2012 0 comment
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newswine & drinks

“The Smoking Monkey” Wins the 2012 Temple Downtown WaterFire Cocktail Challenge

by David Dadekian June 14, 2012
written by David Dadekian
Temple Downtown WaterFire Cocktail Challenge

Temple Downtown WaterFire Cocktail Challenge

On Wednesday evening, June 13, 2012, Temple Downtown Restaurant & Lounge held their first WaterFire Cocktail Challenge. Five of the Temple bartenders were challenged to create a signature cocktail and competed to be named the WaterFire cocktail at Temple Downtown. The cocktails were judged by Barnaby Evans, Executive Artistic Director of WaterFire, Gail Ciampa, Providence Journal Food Editor and Dale Venturini, President of Rhode Island Hospitality. Edible Rhody publisher John Schenck was the emcee for the evening.

The evening was a fundraiser for WaterFire and the winning cocktail, Ben Terry’s “The Smoking Monkey” will now be a regular item on the Temple Downtown cocktail menu. Proceeds from sales of the drink will go to WaterFire throughout the year. “The Smoking Monkey” is a made up of Soul Cachaça, lime and grapefruit served in a glass rimmed with smoked sugar. Terry told Eat Drink RI, “The smokiness represents WaterFire and the monkey represents me.” Congratulations to Terry and to all the participants for a successful event for WaterFire.

June 14, 2012 0 comment
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