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La Vecina Launches Sunday Brunch
Chef Mariana’s Authentic Mexican Fare Available with a Morning Twist
La Vecina, located at 24 Washington Square in Newport, is pleased to announce its new brunch menu, available Sundays from 9:30 a.m. to 2:00 p.m. For more information or to place an order, please visit www.lavecinataqueria.com or call 401-324-5160.
Executive Chef Mariana Gonzalez-Trasvina has created a menu of authentic Mexican dishes, perfect for a Sunday morning, including Chilaquiles: tortilla chips, fried egg, salsa verde, crema, queso fresco, onions, and cilantro; a Breakfast Burrito with scrambled eggs, home fries, fundido, chipotle aioli, pinto beans, onions, and cilantro; the La Vecina Omelet with corn, spinach, tomatoes, salsa roja, crema, and queso fresco; Carnitas Hash with a fried egg, shredded potato, onions, cilantro, poblanos, habanero salsa, and cotija; Steak and Eggs: flank steak, house salsa, two sunny side up eggs and a choice of home fries or rice; Tres Leches French Toast: sliced brioche, whipped cream, berries, and dulce de leche; and Fried Chicken & Churros with chipotle maple and agave sea salt butter.
La Vecina’s brunch menu can be enjoyed with a selection of housemade cocktails and spirit-free beverages such as the Cadillac Margarita: San Matias grand anejo tequila, lime, agave, oj, and a Grand Marnier float; the Ginger Margarita with reposado tequila, ginger simple, lemon, and lime; the Mezcalita with mezcal, pineapple, mint, lime, elderflower, amarena cherry, and aquafaba; an Agua Fresca Verde (spirit free) with pineapple, basil, mint, cilantro, serrano, and agave; Agua Fresca Roja (spirit free) with watermelon and lime sugar; and Agua Fresca Blanca (spirit free) with horchata, rice, canela, coconut milk, sweetened milk, and vanilla.
Over $575K in Funding to Support Local Food and Agriculture Announced at RI Grown Week Kickoff
Today the Rhode Island Department of Environmental Management (DEM) announced over $575K in program funding to support local food and agriculture at Farm Fresh Rhode Island (FFRI) in Providence for the kickoff of the RI Grown Week celebration of local farms, food, and markets. State, legislative, food organization leaders, and local farmers and food producers gathered to highlight the importance of local agriculture and investing in the state’s food security. Rhode Island is home to a vibrant farming sector and a thriving food scene that’s a central part of our identity and makes our state an attractive place to live, visit and grow a family or business.
“Investing in local agriculture benefits all Rhode Islanders by supporting access to healthy food while strengthening our state’s food security and economy,” said Governor Dan McKee. “RI Grown Week celebrates our continued support for the local farmers, fishers, and producers who provide our state with RI Grown produce and products.”
DEM Chief of Agriculture Ken Ayars announced over $125,000 in Specialty Crop Block Grant Program (SCBGP) grant awards to help RI farmers expand market access for local fruits, vegetables, tree nuts, and nursery crops. 2025 SCBGP recipients include:
- University of Rhode Island (URI), Kingston: $52,934 to host annual winter cut flower grower meetings and webinars in 2026 and 2027 that provide education and networking. URI will also launch a cut flower extension website with fact sheets and resources for growers statewide and regionally.
- FFRI, Providence: $38,903 to expand food literacy in schools through hands-on education and taste tests of specialty crops. The project will connect students statewide to the RI Grown brand and build a replicable model for other schools.
- Revive the Roots, Smithfield: $33,437 to expand specialty crop production by training growers in grafting, pest management, orchard care, and harvesting. And to conduct community engagement, including volunteer days, Rootstock Festival, and specialty crop tastings.
DEM also announced $450K in funding through the latest Local Agriculture and Seafood Act (LASA) grant round, prioritizing second-generation farmers and succession planning to support the future of RI agriculture and aquaculture. Applications are due on Dec. 5, 2025. A technical assistance webinar hosted by the Rhode Island Food Policy Council will be held on Monday, October 20th at 4 PM via Zoom. For help applying, fill out this form.
As part of the day’s events, local farmers and food producers connected with agricultural professionals, taking part in workshops about produce safety, land planning, grant applications, and marketing along with breakout sessions for the animal agriculture, produce, floriculture, fiber, and external food organization sectors.
10 Prime Seafood Reunites Award-Winning Team and Ushers in Next Generation of Elkhay Restaurateurs
New legacy restaurant brings full circle moment in John Elkhay’s Career
10 Prime Seafood, set to open this fall on the corner of Empire and Washington Streets in Providence, RI in the former Res space, is the newest restaurant from Chow Fun Food Group, an acclaimed, cutting-edge restaurant group with award-winning concepts throughout Rhode Island.
The first restaurant from Chow Fun in more than four years, 10 Prime Seafood reunites an award-winning team that includes Chow Fun Maestro John Elkhay, Executive Chef Jules Ramos (In Prov, Atomic Grill, XO Café), and interior designer Stephanie Skovron (10 Prime Steak & Sushi, Chinese Laundry, Harry’s Bar & Burger).
Elkhay first began working with Ramos in 1987 when he opened In Prov in downtown Providence, then again in 1994 at Atomic Grille, and finally in 1997 at Elkhay’s legendary XO Café. Designer Skovron was young and new to interior design in 2001 when Elkhay tapped her to design the bold, irreverent, and sexy interior of 10 Prime Steak & Sushi. Known for its risqué art, bold colors and cutting-edge culinary program, 10 remains one of the most awarded restaurants in Providence. Since then, the two have collaborated on Chow Fun restaurant Harry’s Bar & Burger.
The trio has reunited as Elkhay embarks on what he calls his legacy restaurant, 10 Prime Seafood, the sister restaurant to 10 Prime Steak & Sushi. Rounding out the team are Elkhay’s adult children, Harrison Elkhay, who serves as President of Chow Fun, and his sister Laura Elkhay, who recently returned to Chow Fun to help oversee restaurant operations.
“It’s a reunion, a true full-circle moment for me in my career,” said John Elkhay, Owner of Chow Fun Food Group. “This restaurant is a passion project for the entire team – I see it as my legacy, so every detail, every ingredient, every menu item, every spoon, fork, apron and glass matters. There is no aspect of 10 Prime Seafood that does not have my full attention and focus and I am proud to be creating this with Harrison, Laura, Jules and Stephanie.”
In addition to his culinary history with Elkhay, Chef Ramos has also helmed the kitchen at some of Rhode Island’s most beloved restaurants, including Mill’s Tavern, Mare Rooftop, and Café Nuovo, among others.
“As chef partner at Ten Prime Seafood, I look forward to showcasing decades of culinary experience with my love and passion for good food,” Ramos said. “Collaborating with John and Stephanie is not just taking a walk down memory lane, it’s taking the road less traveled to offer guests beautiful, authentic food prepared the way it should be, and in an elevated, showstopping environment.”
Revitalizing the two-story space at 123 Empire Street, across from Trinity Repertory, 10 Prime Seafood is scheduled to open in mid-October with a menu of fresh, local and classic selections with a whimsical twist. Guests of XO Café and other iconic Chow Fun restaurants over the years will enjoy a nod to some of the restaurants’ most popular and beloved dishes.
“The menu is inspired by simplicity with locally-sourced and organically-focused components, because what you eat matters. Where it is grown and raised matters. The oils we use matter. I’m not putting anything on this menu that I wouldn’t prepare and eat in my own kitchen,” said Elkhay.
The wine and cocktail menu offers guests a mix of specialty sips, including 10 Prime Seafood’s own vodka label from ISCO Spirits, made from organic corn, as well as iconic libations from XO Café, 10 Prime Steak & Sushi and Chinese Laundry, and a carefully-curated wine list. The design comes from Margherita Caspani and Marco Billotti, talented Italian artisans who Elkhay tracked down after seeing a beautiful menu they illustrated while dining at a restaurant in Milan. 10 Prime Seafood’s menu is whimsical and joyful, demonstrating la dolce vita – the sweet life.
10 Prime Seafood will arguably be the most elegant restaurant in the Chow Fun collection. “We are aiming for the space to be provocative and inspiring. Chef-owned restaurants celebrate the whole experience. Every detail is considered from the minute you sit down to the moment that you finish. The entire visit is expected to be meaningful,” said designer Stephanie Skrovon. “10 Prime Seafood will be very sophisticated and chic, edgy and fun – sexy like the original 10, but a bit more conservative. It’s incredibly exciting as a designer to be part of this project and work with John again.”
Guests will notice a ribbon of subtle and strong nautical elements winding throughout the two-story space, including specialty chandeliers that resemble a bloom of floating jellyfish, octopus tentacles beckoning guests up to the private second floor, a local artisan-made mermaid tail, and the playful colors of the ocean imbued in the tile, carpeting and server attire. 10 Prime Seafood is located at 123 Empire Street is scheduled to open its doors in mid-October and will serve dinner daily.
