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News Bites: Grey Sail Brewing New Releases / Mystic Cocktail Classic Winners / Three from Newport Restaurant Group

by David Dadekian November 14, 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.

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.

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 6^th, November 13^th, December 4^th, and December 18^th 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 28^th. 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 20^th through November 2^ndwill 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 3^rdthrough November 16^th, 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 17^th through the 30^th, 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.

November 14, 2025 0 comments

ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin

chefs & restaurants cooking news wine & drinks

News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

by David Dadekian March 11, 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.

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

ISCO Spirits announced the upcoming release of what is believed to be the first-ever pizza strip spirit, Li’l Rhody Pizza Strip. Paying homage to a beloved Rhode Island food, this specialty spirit is joyfully crafted from 100% organic wheat, real pizza strips from local spot Pizza J and spices from The Ocean State Pepper Company.

This new spirit continues to tell the story of ISCO’s out-of-the-box approach to product development and authenticity. Almost five years after opening their doors, the distillery continues to be more innovative than ever. Lil Rhody Pizza Strip vodka joins their mainstay spirit line up of Ostreida Oyster Vodka, Seaflow Ocean Gin, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Standard Bourbon, Patina Barrel Aged Gin and Gemma Crystal Vodka. They are also working on a pizza vodka that includes cheese for release later this year, for those that prefer a beverage based on a more widely-known style of pizza.

“This project has been an absolute blast to work on,” said Manya Rubinstein, CEO of ISCO. “ISCO has two main interests: sustainable sourcing and making something that speaks creatively about where we come from. Li’l Rhody Pizza Strip does both: it uses organic wheat as its base and is a loving homage to the quirkiness and vivaciousness of our home state.”

“The spirit opens with an herbaceous bouquet of oregano and marjoram, followed by flavors of bright garlic, rich tomato, fresh bread and savory Italian herbs that coax your palate towards a comforting and lightly herbal finish—basically, perfection!” said Co-Head Distiller Dan Neff. Co-Head Distiller Eric Olson agreed, adding that “it’s delicious in a martini, Bloody Mary or simply mixed with Coca Cola and a squeeze of lemon.” Early fans of the spirit have also created the “Italian Stallion” shot, which involves licking shredded cheese off your wrist, taking a shot of Li’l Rhody Pizza Strip, then quickly eating a pickled pepperoncini pepper.

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

New initiative enables customers to donate food to area pantries at no cost

Ocean State Job Lot (OSJL), the region’s premier discount retail chain with 159 stores across the Northeast, is proud to announce the launch of its Feed for Free program, an innovative food donation initiative designed to provide critical resources to area food pantries while rewarding customers for their generosity. Piloting in all Rhode Island stores beginning Monday, February 17, this new program builds on OSJL’s long-standing commitment to fighting food insecurity.

How It Works:

Customers can purchase $10.00 or more of food from specially marked Feed for Free displays at any OSJL store in Rhode Island.
They will receive a Crazy Deal® Gift Card equal to the value of their purchase.
Customers can then choose to donate the food to OSJL for distribution to area food pantries or keep the food for themselves.

“This program provides a simple way for customers to help their neighbors while getting rewarded for their generosity,” said Marc Perlman, Principal Owner and CEO, Ocean State Job Lot. “We donate millions of meals each year, and now, with the Feed for Freeprogram, our customers can take an active role in supporting their communities while enjoying the savings OSJL is known for.”

The Feed for Free program expands on OSJL’s successful Eat for Free initiative and reflects the company’s deep commitment to philanthropy and community engagement. OSJL has a long history of addressing food insecurity through its Three-Square Meals program, ongoing food pantry partnerships, and large-scale meal donations.

The Rhode Island pilot program will serve as a model for potential expansion to OSJL locations across the Northeast later this year.

Over $1M in Grants Awarded to Support RI’s Local Food System

The Rhode Island Department of Environmental Management (DEM) is announcing over $1M in Resilient Food Systems Infrastructure (RFSI) grant awards to four local food businesses and organizations. These projects support the development of RI Grown products and will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally produced food products, including specialty crops, dairy, grains for consumption, aquaculture, and other food products, excluding meat and poultry. DEM’s RFSI Grant Program is funded through American Rescue Plan (ARP) funding from the US Department of Agriculture (USDA) to provide grants that directly support middle of the supply chain activities in RI’s local food system.

“I’m glad the state is distributing these federal RFSI funds that were made available under the Biden Administration to local projects that will strengthen the resilience in Rhode Island’s food system and create new revenue streams for small and mid-sized farmers and producers,” said Senator Jack Reed.“This federal investment will benefit food producers statewide and help get more fresh, Rhode Island-grown food and products to tables, grocery stores, and restaurants across the region and beyond.”

“Families in every corner of the state should have access to affordable, healthy food,” said Senator Sheldon Whitehouse. “This federal funding will support our small businesses as they connect more Rhode Islanders with fresh products from local farmers and fishermen.”

“This funding for Rhode Island’s food infrastructure is a win for local farmers and consumers. By strengthening our state’s food supply chain, we’re not only supporting small businesses but also ensuring that more locally grown food reaches Rhode Islanders,” said Representative Seth Magaziner. “I’m glad to see these federal dollars at work, and I’ll always fight to bring more of our tax dollars home to strengthen Rhode Island’s food supply and lower food costs.”

“At a time of rising prices — from eggs to produce and other grocery staples — it’s important that we bolster Rhode Island’s food supply chains and infrastructure,” said Representative Gabe Amo. “This funding will help support farmers in our state who rely on local markets to sell their products while also delivering fair wages for laborers and fair prices for consumers. I look forward to continuing to work as a delegation to bring these federal resources home to help bring down prices and put healthy on the table for families.”

“By helping local businesses and food producers gain access to improved infrastructure, the RFSI grants make Rhode Island’s local food system more resilient and inclusive,” said Governor Dan McKee. “The supply chain is at the heart of our local food system, and providing funding assistance for food infrastructure improvements allows Rhode Island’s vibrant food economy, food security, and supply chain resiliency to grow stronger.”

“Providing grants to local food businesses and producers is essential to DEM’s mission of fostering a more resilient, locally driven food system,” said DEM Director Terry Gray. “These grants are a step forward in strengthening Rhode Island’s food security and supply chain resilience, supporting local food infrastructure, and promoting growth across the food economy, while enhancing access to fresh, locally sourced products for consumers.”

The grant awardees are as follows:

Farm Fresh Rhode Island (FFRI), Providence.
- Award amount: $193,463.
- Project description: Through this project, the FFRI Food Hub will upgrade equipment, expand processing capabilities, and modernize IT systems to build resilience in the center of the supply chain and increase new market opportunities for RI and regional farmers with wholesale and institutional customers. In this scope of work, FFRI will pilot Rhody Red Sauce, a product that will incorporate locally grown food into a sauce for K-12 cafeterias. FFRI will also improve the Market Mobile Food Hub Technology system that updates and improves our overall systems for the sales, and aggregation and distribution of local food to institutions and wholesale customers.
Southside Community Land Trust (SCLT), Cranston.
- Award amount: $519,939.
- Project description: SCLT will develop the Cranston Food Hub, a new facility at Urban Edge Farm that will streamline and expand SCLT’s capacity to aggregate, process, store, and distribute locally sourced and culturally familiar produce grown by the small-scale farms operated by historically underserved producers based in SCLT’s land access network in the Providence Metro Area.
Brandon Family Farm, West Kingston.
- Award amount: $101,670.
- Project description: Real Food RI LLC D.B.A. Brandon Family Farm will make several upgrades and additions to a farm building that will allow it to aggregate and distribute over 75 tons of RI Grown produce every year to grocery stores across RI through a collective purchasing agreement between at least eight different farms.
The Hard-Pressed Cider Company, West Greenwich.
- Award amount: $282,844.
- Project description: The Hard-Pressed Cider Company will use RFSI grant funds to construct a new apple cider production facility on their farm. The production facility will focus on the aggregation of local RI apples to increase the ability to store, sort, wash, and process apples into apple cider, hard apple cider, and other apple food products while improving food and worker safety.

Future RFSI equipment only awards are currently under review by USDA. DEM will continue supply chain coordination initiatives that focus on business support and market development to support the impact of these RFSI awards on RI’s food system. DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu Available for the Month of March

Avvio "Taste of Sicily" Menu — Avvio “Taste of Sicily” Menu

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will celebrate the cuisine of Sicily with a special prix fixe menu for the month of March.

The three-course menu is available daily during dinner hours only. The cost is $42.00 per person, exclusive of tax and gratuity, and is not available for take-out. For more information or to make reservations, visit www.avvioristorante.com.

The menu begins with a choice of antipasti: Crudo, with fluke, orange, pistachio, fennel, Castelvetrano olive, and extra virgin olive oil or a Stuffed Sweet Pepper with focaccia stuffing, scamorza, hot Italian sausage, and bread crumb.

Entrée choices include a whole roasted Sea Bass with citrus, herb, and chicory salad; Pollo Agrodolce: tomato-olive braised chicken thighs, white wine, cannellini beans, oregano, parsley, and cous cous; and Gnocchi alla Norma with charred eggplant, tomato, basil, garlic, and ricotta salata.

Dessert choices are Pistachio Cannoli with sweet cream and chocolate chips or Blood Orange Sorbetto with candied mint.

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu

Celeste "Taste of Italy" Menu — Celeste “Taste of Italy” Menu

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island is pleased to announce its latest monthly prix fixe menu, a two-course meal that highlights the cuisine of Italy. The specialty menus are available Sunday through Thursday and are $30.00 per person, tax and gratuity excluded. To make reservations, please call 401-792-4333 or visit www.celesteri.com.

Each month during the off-season, Celeste has highlighted the culinary delicacies of a new coastal European region, including France and Portugal. Celeste’s menu this month will take guests on a tour of Italy with dishes inspired by Venice, Veneto, Rome, Tuscany, and Puglia.

First-course choices include Beet Carpaccio (Venice) with whipped goat cheese, winter citrus, shaved chicories & fennel and hazelnut; Gnocchi (Veneto) with pancetta, brussel sprouts, Pecorino Romano and browned butter; or Bruschetta (Rome) with caramelized winter squash, Stracciatella, bitter greens, crumbled walnut and balsamic.

Entrée selections include Chicken Cacciatore (Tuscany) with roasted local mushrooms and creamy polenta and Orecchiette con Salsiccia (Puglia) with shaved onion, braised rabe and Pecorino Romano.

March 11, 2025 0 comments

Aurelia at Castle Hill, photo courtesy of Castle Hill Inn

chefs & restaurants news wine & drinks

News Bites: Castle Hill Inn Introduces Aurelia at Castle Hill / Newport Restaurant Group Donates $64,000 to Local Nonprofits / Celeste Now Open in Narragansett

by David Dadekian June 27, 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.

Newport’s Castle Hill Inn Announces New Fine Dining Restaurant, Aurelia at Castle Hill, Featuring Six-Course Culinary Experience

Formerly known as The Dining Room at Castle Hill, Aurelia is now open with imaginative dishes utilizing Newport’s local bounty of produce, seafood, and artisanal producers

Castle Hill Inn, the iconic Relais & Châteaux property on Newport’s Ocean Drive, announces Aurelia at Castle Hill, Newport’s newest fine dining restaurant, is now open. With its sweeping views of the Atlantic Ocean and Narragansett Bay, there is no better location for a celebration, whether it be a special milestone or anniversary or for celebrating family, friends, or, simply, life.

Known in its original incarnation as The Dining Room at Castle Hill, Aurelia offers a six-course prix fixe menu featuring a seasonal experience focusing on contemporary New England cuisine that is simple, elegant, and ingredient-driven.

“We are thrilled to officially announce Aurelia at Castle Hill, a reimagined dining experience at Castle Hill Inn,” said Brian Young, Managing Director. “Born of our commitment to providing the finest dining experience in Newport, we know our guests will love Aurelia’s unique, six course chef’s tasting menu, taking them on a culinary journey over the two-and-a-half hour experience. Aurelia will offer the same beloved location and exemplary service as The Dining Room, but with an even more elevated ambiance and modern fare.”

Helmed by Chef de Cuisine Dylan Cadrette, Aurelia will offer both a precise, yet playful take on New England cuisine. Having honed his skills at Forbes Five-Star hotels Wheatleigh and Blantyre in The Berkshires, as well as Coast Restaurant in Rhode Island’s The Ocean House, Chef Cadrette is inspired by the world around him, coaxing complex flavors out of garden, land, and sea.

“Our aim is to serve simple and elegant ingredient-driven food, classically derived yet infused with modern techniques and twists,” stated Cadrette.

Aurelia’s name is inspired by the scientific pursuits of Castle Hill’s original owner, Alexander Agassiz. A Harvard professor known as the father of marine biology, Agassiz used his home at Castle Hill as a form of field laboratory, studying the abundant sea life in and around Narragansett Bay. The bay’s moon jellyfish, or Aurelia, was a favorite object of his research.

Aurelia at Castle Hill sources seafood fished from the waters around Aquidneck Island, fruits and berries from local orchards, and artisanal cheeses. Much of the produce for Aurelia is grown in Castle Hill’s kitchen gardens and greenhouses, nestled among the Inn’s forty acres. The exceptional wine list features more than 800 selections and has been awarded the “Best of Award of Excellence” from Wine Spectator for ten years running. Wine and house-made non-alcoholic pairings, curated by Aurelia’s sommelier, complement the menu.

Aurelia at Castle Hill is offering dinner service Thursday – Monday (closed Tuesday and Wednesday) from 5:30 – 9:00pm. Reservations are required and available through Tock. The six-course menu is available at $165 per person, exclusive of tax and gratuity. Wine pairings are available for an added cost.

For more information on Aurelia or to make a reservation, please visit www.aurelianewport.com. For more information or to book a stay at Castle Hill Inn, visit www.castlehillinn.com.

Newport Restaurant Group Donates $64,000 to Local Nonprofits through 2023 Gift Card Donation Program

Jennifer Backman, Executive Chef, Waterman Grille; Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh; Brooke Warner, Volunteer Accessibility, AmeriCorps VISTA, Farm Fresh RI; and Ally Jennings, Hunger Relief Program Manager, Hope’s Harvest. Photo courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce that it has donated $64,000 to local nonprofits as a result of its annual, year-round gift card program, exceeding last year’s fundraising total by more than $4,000. Through the program, $2.00 from every gift card purchase is donated to area nonprofits fighting food insecurity. Since the program’s inception in 2019, more than $214,000 has been distributed to local agencies.

“So many of our neighbors face food insecurity on a daily basis, and we are grateful to the wonderful organizations in our region that work tirelessly to provide relief,” said Paul O’Reilly, President and Chief Executive Officer, Newport Restaurant Group. “We are honored to have the opportunity to support this work, and we thank our incredible guests without whom this donation would not be possible.”

The 2023 recipients include the Aquidneck Community Table, Dr. Martin Luther King Jr. Community Center, RI Community Food Bank, and Hope’s Harvest in Rhode Island, and the Brookline Food Pantry, The Food Project, and Centre Street Food Pantry in Massachusetts.

“We are so grateful to the Newport Restaurant Group for their years of partnership with Farm Fresh RI,” said Eva Agudelo, Founder, Hope’s Harvest and Director of Value Chain Strategy of Farm Fresh. “Whether it’s ordering local food for their restaurants or getting their hands dirty gleaning produce, we know the Newport Restaurant Group has a passion for supporting farmers. This generous $8,000 donation to our Hope’s Harvest program will help increase food security for our most vulnerable neighbors and fairly compensate local farmers for food that alleviates hunger. We are so glad that Newport Restaurant Group shares our vision of a Rhode Island where everyone enjoys an abundance of fresh, local food.”

In addition to the financial support, NRG employee owners volunteer with these organizations throughout the year in a variety of ways, from collecting non-perishable food items for the RI Community Food Bank to preparing and serving dinners at the Martin Luther King Jr. Community Center, to harvesting surplus fruits and vegetables at local farms that are distributed to hunger relief agencies through a partnership with Hope’s Harvest.

“The RI Community Food Bank is so grateful to the Newport Restaurant Group for this generous donation,” shared Andrew Schiff, CEO, RI Community Food Bank. “It’s so meaningful for us to receive this kind of support from our state’s restaurant industry. This gift will enable us to provide nutritious food to the 80,000 Rhode Islanders per month who visit our agencies.”

The 2024 gift card program is ongoing and gift cards can be purchased at any NRG property or online at www.newportrestaurantgroup.com.

Celeste, a Coastal European Restaurant from Newport Restaurant Group, Now Open

New concept in Narragansett replaces TRIO Kitchen + Bar

Celeste Bar, photo by Erin McGinn courtesy of Newport Restaurant Group

Newport Restaurant Group (NRG), a collection of unique culinary concepts throughout Rhode Island and Massachusetts, is pleased to announce the opening of its newest restaurant in Rhode Island, Celeste. The coastal European concept replaces TRIO Kitchen + Bar at 15 Kingstown Road in Narragansett, which served residents and visitors for 15 years.

“We are thrilled to open Celeste to the Narragansett community and beyond,” said Jeff Tenner, Director of Concept Development, Newport Restaurant Group. “The refreshed interior and exterior – including a completely reconfigured patio and outdoor bar which will maximize water views – will be complemented by our culinary and beverage teams’ exciting and creative menus. We can’t wait to share Celeste with locals and visitors alike.”

Celeste, which means “heavenly” in both French and Italian, is representative of the elements that inspired the new concept: the Coastal European cuisine it serves, the al fresco dining experiences enjoyed along the coast, and its location near the ocean. The Celeste “mermaid” depicted in the logo is guided by the stars above her as she presents guests with the gifts of the sea.

Celeste’s unique menu, crafted by Executive Chef Andrew Gould and Newport Restaurant Group’s talented culinary team, features a raw bar, an expanded pizza menu, shareable small plates, and entrees steeped in the flavors of coastal Italy, France, and Spain.

Raw Bar items include Local Oysters with mignonette and cocktail sauce; Wild Rhode Island Clams; Poached Shrimp with cocktail sauce; Tuna Crudo served Sicilian style with capers, Castelvetrano olives, anchovy, and extra virgin olive oil (EVOO); Jonah Crab with Calabrian chili vinaigrette, baby gem lettuce, and watermelon radish; and Cured White Anchovy with EVOO and parsley.

Starters include Patatas Bravas with smoky bravas sauce and garlic aioli; Whipped Feta with warm house-made pita and olive relish;Shrimp Sofrito in a slow cooked tomato-garlic sauce with grilled bread; Salt Cod Croquetas with lemon aioli, frisse, and pickled red onion; Moules Marinier with a white wine and mustard-shallot broth and grilled rosemary focaccia; Calamari Fritto Misto with artichoke hearts, pepperoncini, fried lemons, and caper aioli; Saffron Arancini with romesco and Grana Pandana; Lamb Meatballs with tomato ragu, green olive, and feta; and Spicy Cucumber & Carrot with peri peri sauce, almonds, radish, and chervil.

Salads include a Kale Caesar with kale, romaine, parmesan, and focaccia croutons; Blue Cheese with frisse, radicchio, endive, fig, blue cheese, pickled onions, and white balsamic mustard vinaigrette; Chopped Nicoise: romaine, haricot vert, tomatoes, red onion, potatoes, olives, feta, hard-cooked egg, red wine vinaigrette; The Celeste with watercress, arugula, couscous, chickpea, golden raisin, cashew, grilled onion, and Calabrian chili vinaigrette, while soups include Cavala Nero with kale, white bean, and tomato-garlic broth.

Celeste’s pizza menu includes Potato & Rosemary with mozzarella & mascarpone cheese, preserved lemon, roasted onion, and Grana Padano; a Margherita with fresh mozzarella, San Marzano tomato, and basil; Spicy Calabrese with San Marzano tomato, mozzarella, and Grana Padano; the Rustico with sweet Italian sausage, rabe, San Marzano tomato, and ricotta; Fig & Prosciutto with Parmesan, EVOO, and arugula; Spinach & Feta with roasted garlic mascarpone, and roasted tomatoes; and the Chicken Peri Peri with peri peri sauce, scallion, and shaved red onion.

Sandwiches include the Prosciutto Bocadillo, featuring Manchego cheese, apricot mustarda, and watercress on toasted ciabatta; Chicken Milanese with pickled onions, arugula, and lemon aioli on ciabatta; Seared Halloumi Pita with green olives, potato, harissa lime vinaigrette, and shredded greens; and a Blackbird Farms Burger topped with aged cheddar, caramelized onion jam, and garlic aioli and served with sea salt fries.

Entrees include Romesco Cod with crispy potatoes, roasted garlicky broccolini, and almond peri peri sauce; Shrimp & Chorizo: seared shrimp, sofrito, chorizo-rice, escalivada vegetables, and cilantro; Whole Roasted Fish stuffed with lemon and herbs, salsa verde, tri-colore salad, and crispy potatoes; Salmon with beluga lentils, haricot vert, and beet vinaigrette; Couscous avec Fruit de Mer with clams, mussels, cod, calamari, fregola, and tomato fennel broth; Moroccan Chicken: a half chicken with couscous, raisins, cashew, roasted cauliflower, and jus; Steak Frites: grilled ribeye, salsa verde, steak fries, and roasted onion; Pasta Genovese: slow-braised beef, penne, and Grana Padano; and Seared Cabbage Tagine with new potatoes, berbere spice, golden raisins, and Castelvetrano olives.

Celeste’s hand-crafted creative cocktails include the Celestial Sangria: Arvero limoncello, fresh citrus, raspberry vodka, and red wine; Co Go Slow Pez: Tequila, Mezcal, orange liqueur, lime and coconut; Spanish Negroni: Mezcal, Turmeon Original Vermouth, house bitter orange liqueur; the Italian Greyhound: Bespoke Gin, Aperol, fresh grapefruit, and lime; and the Number 10: Lunazul Blanco tequila, strawberry, hibiscus, Cointreau, and lime.

June 27, 2024 0 comments

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News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

by David Dadekian July 26, 2023

written by David Dadekian

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

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange.

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators https://www.drinkwithbob.com/wheres-bob and https://www.drinklani.com/find-lani.

Wright’s Farm Restaurant Awards 8^th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8^th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7^th.

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician.

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years.

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee. Entries are available by visiting the website at: http://www.wrightsfarm.com/about/scholarship/.

Entries for the 2024 scholarship will begin in February.

2. Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme. — Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme. — Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant. O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known.

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required. Dish examples include Garlic Knots Cacio E Pepe, Chop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible. Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza. Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone. Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails. Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure. On the wine list, Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary. While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle. The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work. A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view. Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar. An ocean-facing patio is available for those seeking an al fresco experience. In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm. Lunch service to come in the near future. For more information, please visit www.motherpizzeria.com. Reservations available via Resy.

July 26, 2023 0 comments

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News Bites: Grey Sail Brewing New Releases / Mystic Cocktail Classic Winners / Three from Newport Restaurant Group

Grey Sail and its sister companies deck the halls with new releases, returning favorites

Mystic Cocktail Classic Crowns Its 2025 Champion Justin Brody Wins for His Bajan Daydream

J.T. Commons Now Open in Middletown!

The Mooring Seafood Kitchen & Bar Introduces New Coastal Dining Experience this Fall

Celeste in Narragansett Featuring the Fruits of Local Farms with New Harvest Menus

News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

ISCO Spirits Launches First-ever Pizza Strip SpiritLi’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

Over $1M in Grants Awarded to Support RI’s Local Food System

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu

News Bites: Castle Hill Inn Introduces Aurelia at Castle Hill / Newport Restaurant Group Donates $64,000 to Local Nonprofits / Celeste Now Open in Narragansett

Newport’s Castle Hill Inn Announces New Fine Dining Restaurant, Aurelia at Castle Hill, Featuring Six-Course Culinary Experience

Newport Restaurant Group Donates $64,000 to Local Nonprofits through 2023 Gift Card Donation Program

Celeste, a Coastal European Restaurant from Newport Restaurant Group, Now Open

News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Wright’s Farm Restaurant Awards 8th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

Mother Pizzeria

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

Wright’s Farm Restaurant Awards 8^th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors