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10 Prime Seafood Poppy Hour
chefs & restaurantsnewswine & drinks

News Bites: 10 Prime Seafood Poppy Hour / Avvio Taste of Naples Prix Fixe / Celeste Tour of Portugal Menu / Chow Fun Food Group Lenten Specials / The Return of Track 15 Station Tastings

by David Dadekian
written by David Dadekian

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

Get the Evening Started with Pop! at 10 Prime Seafood 

Happy hour pricing on a limited menu available daily 4:30 p.m. – 6:00 p.m.

10 Prime Seafood Poppy Hour
10 Prime Seafood Poppy Hour

10 Prime Seafood, located in the historic former Packard Motor Car showroom at 123 Empire Street (corner of Empire and Washington) in Providence, invites guests to unwind at the end of the day at Poppy Hour! 

Available daily from 4:30 p.m. to 6:00 p.m., Poppy Hour celebrates 10’s signature pairing of a glass of Moët & Chandon Champagne for just $12 and complimentary fresh organic popcorn. 

Additional beverage offerings include Aragosta Vermentino by the glass ($6), Laetitia Pinot Noir by the glass ($10); the Ten Prime Vodka Martini with Gorgonzola-stuffed olives ($8); and Whalers Rise ($4).

“Food to Help Your Drink Go Down” includes Super Crunchy Fish Sliders (two per order) with cheese, lettuce, and remoulade ($14); Crispy Clam Strips with hot peppers and remoulade ($10); Bluefin Tuna Crispy Rice with sriracha mayonnaise ($12); Salmon Crispy Rice with avocado and coconut aminos ($10); Teriyaki Certified Angus Beef cooked on the hibachi grill with yuzu soy ($10); Tempura Broccoli with sambal aïoli ($8); and Hand-Cut Fries with rosemary aïoli ($6).

The newest restaurant from Chow Fun Food Group, an acclaimed, cutting-edge restaurant group with award-winning concepts throughout Rhode Island, 10 Prime Seafood features a menu of fresh and locally-caught seafood, creative concoctions, and whimsical presentations from appetizers to cocktails.  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 the menus of the legendary XO Café, 10 Prime Steak & Sushi, and Chinese Laundry, and a carefully-curated wine list.

Avvio Ristorante Continues ‘Tour of Italy’ Regional Culinary Experiences with ‘A Taste of Naples’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu to Showcase a Different Region Each Month

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will continue the celebration of the unique regional cuisines of Italy this March with a Taste of Naples prix fixe menu.

The three-course menu is available daily during dinner hours only. The cost is $40.00 per person, exclusive of tax and gratuity, and is not available for take-out. Wine pairings are also available for an additional $19.00 per person. For more information or to make reservations, visit www.avvioristorante.com.

The menu begins with a choice of antipasti, Mozzarella in Carrozza: breaded and fried mozzarella with prosciutto, basil, and pomodoro or Pasta e Fagioli with cannellini beans, mirepoix, pancetta, and ditalini pasta in a tomato herb broth. The suggested wine pairing is the Terredora di Paolo Falanghina, featuring bright, citrus and floral fruit notes and a spicy earthiness.

Entrée selections include Spaghetti alle Vongole with native littlenecks, chopped clams, roasted fennel, garlic, chili flakes, parsley, white wine clam broth, and olive oil; Melanzane Panuozzo: a fried eggplant sandwich with fresh mozzarella, prosciutto, basil and pomodoro on panuozzo bread and served with Parmesan fries; or Genovese Rigatoni: Genovese beef ragout, house made mezze rigatoni, and pecorino. The suggested wine pairing is Terredora di Paolo Aglianico, featuring a nose of black cherry, wild blackberry and plum fruit with a spicy, toasted overtone. Dessert features a choice of Spumoni: layers of chocolate, cherry, and pistachio gelato or Zabaglione Mousse topped with fresh berries and whipped cream. The suggested pairing is the Marenco ‘Pineto’ Brachetto d’Acqui, a sweet and aromatic red Italian dessert wine.

Celeste in Narragansett to Feature a Tour of Portugal Starting March 4th

Special menu is the final regional offering this winter

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island, is pleased to announce its next monthly menu celebrating coastal regions of Europe. From March 4th through 31st, guests can take a culinary tour through Portugal with a menu of the traditional cuisine for which the region is known.

The two-course menu is available Sunday through Thursday during dinner hours only. The cost is $40.00 per person, exclusive of tax and gratuity, and is not available for take-out. A choice of house red or white wine is also available for an additional $9.00 per person. To make reservations, please call 401-792-4333 or visit www.celesteri.com.

The menu begins with a choice of a shared plate: Shrimp Mozambique with garlic aioli, picked red onion, and grilled house bread; Kale Soup with linguiça, chourico, potato, and onion, and served with country bread; or a Salt Cod Croquette with lemon-caper aioli, pickled red onion, and frisee.The second course features a choice of entrees, including Carne de Porco à Alentejana with crispy potatoes, cured olives, and garlic-wine broth or Galinha à Portuguesa with chourico, braised kale, beans, and herb breadcrumbs.

Chow Fun Food Group Offers Variety of Lenten Specials

Xaco Taco Coliflor Fritas
Xaco Taco Coliflor Fritas

Chow Fun Food Group’s restaurants Xaco Taco, Ten Prime Steak & Sushi, Ten Prime Seafood, Oz Tacos & Tequila, Harry’s Bar and Burger, and Harry’s on the Hill is offering a selection of Lenten menu specials, in addition to their full menus, on Fridays through April 2nd

Ten Prime Steak & Sushi, located at 55 Pine Street in Providence, will offer specials such as Fluke Milanese with baby arugula, shaved fennel, lemon aioli and shaved parmesan, and Sesame Seared Tuna with sushi rice, ginger teriyaki, and wasabi aioli.  For more information or reservations please call 401-453-2333 or visit www.tenprimesteakandsushi.com. 

Ten Prime Seafood, located at 123 Empire Street in Providence, will feature their super crunchy Fish & Chips with hand-cut fries and remoulade. For more information or reservations, please call 401- 642-0770 or visit www.tenprimeseafood.com.

At Oz Tacos & Tequila, located at 200 Front Street in Lincoln, guests can enjoy Mahi Mahi tacos with shredded cabbage, red onion, jalapeno-lime crema, Valentina hot sauce, and cucumbers. For more information or to make a reservation, please call 401-475-4017 or visit www.oztacostequila.com.  

Harry’s Bar & Burger, located at 121 North Main Street in Providence, and Harry’s on the Hill, located at 301 Atwells Ave in Providence, will feature two Crispy Fish Sliders with fried cod, lettuce, pickle, and tartar sauce.  For more information, please visit www.harrysbarburger.com.

At Xaco Taco, located at 370 Richmond Street in Providence, Lent-friendly menu items include Calamares Fritos: flash-fried Point Judith squid served with spicy pickled vegetables, chipotle mayo, and citrus salt; Coliflor Fritas: tempura-fried cauliflower served with cashew crema, pickled cabbage, peanut salsa macha, and vegan queso fresco; Wild Mushroom Tacos filled with sauteed mushrooms, rajas poblanos, queso fresco, and arbol frita; Shrimp Diablo Tacos with seared queso, sauteed shrimp, salsa ranchera, and avocado; and Baja Fish Tacos featuring crispy cod, pickled radish, cabbage, arbol frita, and serrano crema. For more information or to make reservations, please call 401-228-8286, or visit www.xacotacori.com.

Join Track 15, Stock Culinary Goods & PopUp Rhody for the Return of Station Tastings

Live cooking demos and delicious bites from Rhode Island’s best culinary talent start March 4th 

Track 15 Station Tasting with Stock Culinary Goods owner Jan Dane and Chaska owner Sanjiv Dhar
Track 15 Station Tasting with Stock Culinary Goods owner Jan Dane and Chaska owner Sanjiv Dhar

Track 15, located at 1 Union Station in Providence, is pleased to announce the return of its “Station Tastings” series in partnership with Stock Culinary Goods and PopUp Rhody.

On Wednesday evenings from 5:30 p.m. to 7:00 p.m., guests will enjoy a live cooking demonstration featuring one of Track 15’s chefs and hosted by Stock Culinary Goods owner Jan Dane. The experience includes complimentary tastings, a moderated Q&A with the chefs, and the opportunity to purchase favorite cooking tools from the Stock Culinary Goods pop-up market. Attendees will also receive a coupon for 10% off their purchase from that event’s vendor demonstration. The events are free and open to the public. For additional information, visit www.track15ri.com/events. 

The event series will begin on Wednesday, March 4th with Chef Alp Gumuscu of Tolia preparing Grape Leaf Dolma, followed by Bar 101, featuring the Art of the Martini, on March 11th, and a Salsa Demo from Dolores on March 18th. The remaining schedule will be announced in the coming weeks. “We’re excited to welcome guests back for the return of Station Tastings,” said Chris Marsella, Owner, Track 15. “These events create a fun and interactive way for the community to connect with local chefs, explore new flavors and celebrate Rhode Island’s vibrant food scene.”

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Hemenway's Handroll
chefs & restaurantsnewswine & drinks

News Bites: Hemenway’s Handroll Happy Hour / The Mooring Paella Nights / RI Hospitality Education Foundation Competition Winners / J.T. Commons Lunch, Late-Night and Take-out Specials

by David Dadekian
written by David Dadekian

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

Hemenway’s Seafood Grill & Oyster Bar Introduces Handroll Happy Hour

Inspired sushi handrolls available at the raw bar and regular bar from 3:00 p.m. to 5:00 p.m.

Hemenway's Handroll
Hemenway’s Handroll

Hemenway’s, located at 121 S. Main Street in Providence, is excited to announce its Handroll Happy Hour available for dine-in guests at the raw bar and bar Monday through Friday from 3:00 p.m. to 5:00 p.m. For more information, visit www.hemenwaysrestaurant.com.

Handrolls are a unique variety of sushi created by hand-wrapping a sheet of seaweed around sushi rice and other fillings. During Handroll Happy Hour, each roll is $7.00.  Choices include the Tuna Roll with cured cucumbers and Cara Cara ponzu; a Sweet Potato Roll with Déjà vu aioli; Coconut Shrimp with pickled fresno and sweet chili glaze; Red Snapper with pico di gallo and cilantro crema; and Red Rock Crab with cucumber and habanero masago aioli. Hemenway’s is open Monday-Saturday, 11:30 a.m. – 10:00 p.m. and Sunday 11:30 a.m. – 9:00 p.m. The lunch menu is available Monday – Friday from 11:30 a.m. – 3:00 p.m., prior to Handroll Happy Hour.

The Mooring Seafood Kitchen & Bar Reintroduces Off-Season Paella Special with Saffron & Sangria: A Spanish Paella Dinner

The Mooring Seafood Kitchen & Bar Paella Valenciana
The Mooring Seafood Kitchen & Bar Paella Valenciana

The Mooring Seafood Kitchen & Bar, located on Sayer’s Wharf in Newport, RI, is pleased to announce the return of its beloved off-season paella offering, with a twist! 

Each Thursday from February 26th through April 16th, guests can enjoy the bold flavors of Spain in Newport with a new paella dinner experience.  Each dinner begins at 6:00 p.m. with the choice of Red or White Sangria followed by a progression of classic Spanish Small Plates including aged jamónes and cheeses, boquerones, and crispy patatas bravas. The main event is the Mooring’s Paella Valenciana with shrimp, mussels, clams, chicken, chorizo, octopus, and saffron rice. Dessert features house made Churros with rich chocolate sauce.The cost is $105.00 per person; tax and gratuity are additional.  Seating is extremely limited and reservations are encouraged. For more information, visit www.mooringrestaurant.com.

RI Hospitality Education Foundation Announces Winners of 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Warwick Area CTC earns first place in Culinary Arts and Foodservice Management; their winning dish to be featured at the Boat House in Tiverton

Winning Plate – Warwick Area CTC. A close-up of the winning dishes prepared by Warwick Area Career and Technical Center, first-place winner in Culinary Arts and Foodservice Management at RIHEF’s 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition. (Photo courtesy of RI Hospitality Education Foundation)
Winning Plate – Warwick Area CTC. A close-up of the winning dishes prepared by Warwick Area Career and Technical Center, first-place winner in Culinary Arts and Foodservice Management at RIHEF’s 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition. (Photo courtesy of RI Hospitality Education Foundation)

The RI Hospitality Education Foundation (RIHEF) is proud to announce the first-place winners of the 14th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition, held Tuesday, February 10, at Community College of Rhode Island’s Newport campus. The event brought together 10 local teams competing for scholarships and prizes with more than 30 hospitality industry professionals serving as judges.

Nearly 800 Rhode Island students are currently enrolled in ProStart®, a two-year hospitality career-building program designed by the National Restaurant Association Educational Foundation, and nearly another 400 students are enrolled in the Hospitality & Tourism Management program through the American Hotel & Lodging Educational Institute. This year’s competition featured top culinary, foodservice management, and hotel management competitors from CHARIHOTech, Newport Area Career and Technical Center, the Warwick Area Career and Technical Center, William M. Davies, Jr. Career and Technical High School, and Woonsocket Area Career and Technical Center.

2026 Competition Winners:

Culinary Arts – First Place: Warwick Area Career and Technical Center
Instructor: Eva Niosi
Winning students: Anthony Morales, Richard Desmarais, Tyler Hartley, Liam McGloin

Foodservice Management – First Place: Warwick Area Career and Technical Center
Instructor: Austin Irons
Winning students: Jailyn Huffman, Giana Gioffreda, Alexiana Medeiros, Anissa Gill, Liliana Lunsmann

Hospitality Management – First Place: Chariho Career and Technical Center
Instructor: Donald Fair
Winning students: Rosie Sposato, Logan Berdos, Maddie Niewiecki, Lilyana Juneau

As part of RIHEF’s and Newport Restaurant Group’s partnership to spotlight Rhode Island student talent, Warwick Area Career and Technical Center’s winning dish, an Asian-inspired Ground Chicken Wonton Cup (savory seasoned ground chicken in a crisp fried wonton shell, finished with crisp pickled vegetables),will be featured as an appetizer at the Boat House in Tiverton. Timing for the menu feature will be announced in coordination with Newport Restaurant Group.

The winning Culinary Arts and Foodservice Management teams will advance to compete at the National Restaurant Association Educational Foundation’s National ProStart® Invitational in Baltimore, MD, from April 24-26, 2026, judged by nationally recognized hospitality and food professionals.

At stake is $500,000 in scholarships for the students, as well as exciting prizes, including Zwilling Knife Kits for first-place winners and a feature of the winning dish at a Newport Restaurant Group location.

J.T. Commons Introduces Mid-Week Lunch Specials, Late-Night Menu of Bar Classics and Shareable Snacks, and Take-out Case Treats

J.T. Commons's Late-Night Menu
J.T. Commons’s Late-Night Menu

J.T. Commons, located at 1307 Aquidneck Avenue in Middletown, is pleased to announce an exciting array of new menu offerings including dine-in and take-out mid-week lunch specials, a late-night menu available for dine-in guests in the bar and lounge nightly after 8:00 p.m., and take-out case food and dessert items for diners on the go. For more information or to make reservations, visit www.jtcommonsrestaurant.com. 

Perfect for the busy lunch crowd, J.T. Commons has rolled out two mid-week specials: a Slice Box which includes soup, salad and a slice of focaccia pizza and a Poke Bowl. The Slice Box includes choice of Caesar or simple greens; Tuscan chicken or potato leek soup, and a slice of pepperoni, sausage, or peppers & onions focaccia pizza for $15.00, tax and gratuity additional. The Poke Bowl features sushi rice, sweet soy, tuna, cucumbers, carrots, radish, avocado, Crazy Bird Aioli, and togarashi for $22.00, tax and gratuity additional. Both specials are offered Monday through Friday from 11:00 a.m. – 4:00 p.m., dine-in or take-out. 

J.T.’s late night selections include: J.T.’s Nachos with cheddar cheese, tomatoes, pickled jalapenos, sour cream, and guacamole; Buffalo Chicken Bites served with buttermilk ranch dressing; Steak and Cheese Pinwheels served with cheese sauce; choice of BBQ or Buffalo Chicken Wings; J.T.’s Pu Pu Platter of house wings, chicken bites, spicy shrimp, and tallow fries; and a Bacon Burger with Cooper’s sharp American cheese, shredded lettuce, tomato, aioli, potato bun, and served with tallow fries. Selections range from $7.00 – $25.00. 

J.T.’s Take Out Case features a changing variety of sweet and savory items including focaccia pizza slices (available during lunch hours), housemade soups, cookies, and cakes (by the slice or whole), as well as soft serve ice cream and sundaes with J.T.’s housemade toppings. 

The all-day menu is available in the dining room and bar Monday through Thursday, 11:00 a.m. – 10:00 p.m.; Friday and Saturday 11:00 a.m. – 11:00 p.m.; and Sunday 11:00 a.m. – 9:00 p.m.

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Giusto Chicken Parm Sandwich
chefs & restaurantsnewswine & drinks

News Bites: Giusto “Secret” Winter Menu Items and Lunch / Track 15 Dining Igloos and Curling / Anna’s Taqueria Opens

by David Dadekian
written by David Dadekian

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

Giusto “Secret” Winter Menu Items and Lunch

Giusto Chicken Parm Sandwich
Giusto Chicken Parm Sandwich

At Giusto in Newport there are two off-menu ‘secret’ items now available for the winter months only. Both are in limited quantity, so they are available until they sell out each night.

On Sunday evenings, it’s the Chicken Parm ($28), Giusto’s take on a Sunday Supper. The pan-fried crispy chicken breast is topped with tomato sauce and melted mozzarella and served with housemade bucatini pasta. Image attached.

On Monday nights, it’s the Giusto Smashburger ($19), a double stack burger with fontina cheese, sweet and tangy housemade bread & butter pickles and n’duja aioli on Martin’s potato roll.

Additionally, lunch is back at Giusto, on Saturdays and Sundays from 12pm – 2:30pm. Giusto’s sandwiches are back on the lunch menu. New this year is the Chicken Parm Sandwich, alongside the Giusto Smashburger, Local Fish Sandwich with pickled jalapeno and Porchetta Sandwich with giardiniera and white bean and harissa spread. All sandwiches come with a choice of salt & vinegar potatoes or green salad with baby gem, pear and dill.

View the full lunch menu here.

Giusto Porchetta Sandwich
Giusto Porchetta Sandwich

Curling Now Available at Track 15 

Food Hall Leans into Winter with Dining Igloos and Curling

Track 15 Igloo
Track 15 Igloo

The Track 15 food hall, located at 1 Union Station in downtown Providence, is embracing the winter season with outdoor dining igloos, a menu of cozy cocktails and mocktails, and the addition of “street curling” rinks.

The sport of curling has exploded in popularity in recent years, and Track 15 is proud to offer two street-versions of the rink, the perfect way to enjoy the brisk winter air. Lanes are available for walk-ins or reservations during regular operating hours. Each lane can accommodate two to six players; the cost is $20 per lane per hour. For more information, visit track15ri.com/events/street-curling.

“With the bustle of the holiday season behind us, we are leaning into winter!” said Christopher Marsella, Owner, Track 15. “We are proud to give guests a new way to enjoy their Track 15 favorites in this season.  These additions exemplify our ongoing commitment as a true gathering place for great food, drinks, and fun in the heart of downtown Providence – even when we’re under a blanket of snow.”

Guests can enjoy their favorite Track 15 food and drink in one of two new dining igloos on the outdoor plaza. Each igloo accommodates up to eight guests, and contains a dining table and chairs, mini electric fireplaces for heat, rugs, blankets, and soft lighting. The “Hearthside” igloo boasts a warm winter lodge feel while the “Encore” igloo is glamorous and dramatic. Igloos are available for booking during regular opening hours in two-hour increments. A $50 reservation fee is required and there is a $150 food and beverage minimum. To more information and to reserve an igloo, visit www.track15ri.com. https://track15ri.com/events/dining-igloos/.

Indoors or out, guests can enjoy a variety of winter libations at the food hall, including the Winter Sangria: Courvoisier VS Cognac, PAMA liqueur, housemade grenadine, orange, red wine, and ginger beer; the Blood Orange Spritz: sparkling rosé, Campari, triple sec, blood orange; and Slings & Arils: Track 15 ISCO gin, Genepy alpine herbal liqueur, housemade grenadine, and lime. The beverage team has also launched an Old Fashioned of the Month program. January featuresOld Grandad Bonded Bourbon with sugar, Angostura and Regan’s Orange Bitters, and orange peel.

Hot drinks include Mulled Hot Apple Cider with Minard Farms cider, winter spices, Planteray Original Dark Rum; Cinnamon Hot Cocoa featuring Track 15’s hot cocoa blend, Grainger’s Organic Vodka, and  whipped cream; and the Hot Toddy: Slane Irish Whiskey, English breakfast tea, honey, and lemon.

Seasonal zero proof libations include the Blood Orange “Rita” with Clean Co. non-alcoholic “tequila,” blood orange, and lime; the Hee Haw: Clean Co. “whiskey” with apple cider, lemon, and ginger beer; Dry Cane Swizzle with Lyre’s Dark Cane “rum”, housemade winter spiced pineapple shrub, lime, soda water, and fresh mint; the Italian Spritz with DelConte NA Aperitif, soda water, and rosemary; and the Bramble On!: Lyre’s London Dry “Gin”, housemade blackberry-sage shrub, lemon, and soda. Non-alcoholic beers include Notch IPA or Pilsner, Collective Arts Guava Gose, and Best Day Electro Lime Cerveza.

Anna’s Taqueria Makes its Ocean State Debut with $3.50 Burritos on February 24

Boston’s beloved homegrown brand opens first location in Rhode Island, features 1995 throwback burrito pricing on opening day  

Anna’s Taqueria – the homegrown Boston brand that has been delivering warm bundles of burritos, tacos and quesadillas as well as heaping Mexican bowls and salads since 1995 – will open its first location in Rhode Island on February 24 at the Garden City Center in Cranston. 

Inspired by San Francisco’s Mission District, Anna’s Taqueria was first conceived with the goal of bringing the homestyle flavor of Mexican street food to the people while celebrating community. With its entry into the Ocean State, Anna’s is continuing its exciting expansion in southern New England having opened four new locations in the past year. 

Debuting within the area’s premier open-air lifestyle plaza that features the best local flavors, Anna’s Taqueria’s newest outpost features a bright and welcoming nearly-3,000 square foot dining space complete with high-top communal tables, booths and traditional table seating options for 42 guests. Anna’s Taqueria carefully prepares every order using the finest and freshest ingredients including a lineup of signature proteins like birria, carnitas, al pastor, and more. Additionally, Anna’s Taqueria at Garden City Center will serve Anna’s new protein bowls that pack up to 98 grams of protein per order.  

On its opening day, in honor of rolling burritos since 1995, Anna Taqueria will dial back the hands of time and offer its legendary super burritos – 12″ fresh hot flour tortillas customized to your taste and packed with a main filling, cheese, rice, beans, lettuce, pico, hot sauce and jalapeños – at its original 1995 pricing, $3.50* per oversized bundle of love. Rounding out the festivities will be a prize wheel, swag, and availability of limited-edition Anna’s Cranston t-shirts. 

“The Anna’s brand has so much love to share, and we couldn’t be happier to be bringing that to Rhode Island,” said Rob Favuzza, President of Anna’s Taqueria. “With Garden City Center’s mission of bringing community together, it is the perfect home for us.” 

Anna’s Taqueria is located at 185 Sockanosset Cross Road in Cranston. For more information, please call (401) 593-3223 or visit www.annas.com. For access to exclusive insider perks, download the Anna’s Taqueria app.

*Redeemable in-store only, one burrito per person. Premium add-ons priced à la carte.

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Weekapaug Inn Thursday Night Tapas
chefs & restaurantsnewswine & drinks

News Bites: Weekapaug Inn Thursday Tapas / Flora Brunch at Gardiner House / Weekapaug Inn’s Year-Round Eco-Driven Experiences / Gardiner Provisions Opens

by David Dadekian
written by David Dadekian

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

Thursday Tapas Night at Weekapaug Inn

Weekapaug Inn Thursday Night Tapas
Weekapaug Inn Thursday Night Tapas

The Restaurant at Weekapaug Inn is debuting a new Thursday Tapas Menu, bringing a relaxed, Spanish-inspired way to dine to the Rhode Island coast. Offered every Thursday evening, the menu is designed for sharing, sampling, and settling in.

Highlights include classic gildas with boquerones and guindilla peppers, pan con tomate, tuna croquettes, piquillo peppers stuffed with whipped goat cheese, huevos rotos with Jamón Ibérico, chorizo braised in red wine, beef albóndigas, and a standout chargrilled octopus with olive oil potatoes and pimentón.

Flora at Gardiner House Presents Sunday Brunch and Saturday Lunch

Flora at Gardiner House Brunch, photo by Nick Mele
Flora at Gardiner House Brunch, photo by Nick Mele

Flora’s brunch menu features classic dishes alongside bold flavors. Start off strong with house-made pastry and breadbasket, or dive right into a rich eggs Benedict. A true mix of breakfast and lunch, diners can also indulge in a flavorful steak burger featuring the restaurant’s own special sauce or dig into a crisp chicken paillard. Culinary selections are complimented by a daily selection of fresh juices or coffees. For the full brunch experience, delight in one of Flora’s brunch cocktails. Dinners can’t go wrong with Gardiner House’s signature Bloody Mary featuring a house-made bloody mix. Can’t make it on a Sunday? Flora also offers Saturday Lunch from 11:00AM-2:30PM! 

Flora is a celebration of coastal Mediterranean cuisine with a distinctly Newport touch under Executive Chef Miguel Somoza. The 110-seat restaurant has an expansive waterfront terrace with views of the Newport Harbor, a must-visit gathering place for locals and destination diners. Flora features soothing pale green tones centered around a long bar and where a portrait of the restaurant’s namesake, Flora Payne Whitney, overlooks patrons. The portrait of Flora, an American socialite, and patron of the arts with deep ties to Newport, RI, was painted by Howard Gardiner Cushing, an American artist and the great-grandfather of the founder of the restaurant and hotel. The artist’s creative vision inspires the restaurant and hotel’s design narrative. The menu captures the spirit of Mediterranean seaside towns from Saint Tropez to Capri to Marbella, spotlighting the bountiful seafood and vibrant produce that are hallmarks of coastal cuisine while uplifting local, farm-to-table cooking.

Available only on Sundays from 11:00AM-2:30PM, Flora’s brunch menu hits all the classic brunch fixings with a splash of Newport charm and a hint of Spanish influence, courtesy of Chef Miguel Somoza.

Weekapaug Inn Showcases Year-Round Eco- and Nature-Focused Experiences Along Rhode Island’s Coast

Weekapaug Inn, a timeless Relais & Chateaux and Forbes Five Star Hotel, New England-style inn set in the peaceful Weekapaug community perched on the idyllic Quonochontaug Pond with sweeping views of the Atlantic beyond, announces its year-round calendar of eco- and nature-focused programming, offering guests immersive ways to connect with the coastal environment through hands-on, seasonal experiences led by naturalists, conservation partners and local experts.

Offering a thoughtfully curated lineup of activities designed to reflect the rhythms of the land and sea, Weekapaug Inn guests may participate in guided beach and salt marsh walks, birding excursions, wildlife outings, dark-sky stargazing and hands-on nature crafts offered daily throughout the year. Many activities are complimentary and intentionally small-scale, allowing for meaningful engagement with the surrounding ecosystem.

Signature experiences include guided full-moon paddles across Quonochontaug Pond, horseshoe crab spawning walks, seal-spotting boat tours and seasonal photography and foraging workshops. The Inn also hosts sustainability-focused speaker series and special events exploring topics such as coastal conservation, bird migration, microplastic pollution and responsible seafood sourcing, including collaborative dinners centered on the concept of “Eating With the Ecosystem.”

Programming evolves with the seasons, ensuring no two visits are the same. Summer brings kayaking, paddleboarding and moonlit water excursions, while fall and winter highlight birding, coastal hikes, fireside gatherings and wellness experiences designed to keep guests connected to the outdoors year-round.

“What makes Weekapaug Inn unique is how seamlessly these experiences are woven into a guest’s stay,” said Daniel Abrashoff, General Manager of Weekapaug Inn. “Guests may arrive for a coastal escape and leave with a deeper understanding of the landscape, wildlife and environmental stewardship that define this place.”With its emphasis on experiential travel, sustainability and sense of place, Weekapaug Inn continues to appeal to travelers seeking meaningful, nature-driven escapes in New England. Visit weekapauginn.com for more details. Follow Weekapaug Inn at @WeekapaugInn on Instagram, Facebook.

Gardiner Provisions Opens on Thames Street

Gardiner Provisions blends classic French pastry traditions with a distinct Newport sensibility, paired with thoughtfully crafted brews.

Gardiner Provisions, photo by Shannon Hammond
Gardiner Provisions, photo by Shannon Hammond

The team behind the popular Gardiner House hotel proudly introduces Gardiner Provisions, a new gathering spot in the heart of Newport. Designed as a place for both locals and visitors to return again and again, the new bakery and coffee bar brings together carefully baked breads, French pastry classics, and seasonal specialties with an innovative touch. A welcome addition to the neighborhood, Gardiner Provisions is a vibrant space to linger with friends and enjoy craft bites.
Led by Gardiner House Executive Chef and Director of Culinary, Miguel Somoza, known for his mastery as both a pastry chef and boulanger, the menu is guided by craft and a modern point of view, offering a rotating selection of house-made baked goods. A signature in-house sourdough serves as the foundation of the baking program, complemented by classic European preparations and bold, creative pastries.

“We celebrate the art of baking with bright, fresh flavors and a coastal flair,” says Miguel Somoza, Director of Culinary at Gardiner House. “Guests can expect a taste of the excitement and joy we put into every recipe.”

With a menu that highlights house favorites such as pain au chocolat and organic banana bread alongside signature creations like The Bomb — a raspberry and cream cruffin finished with a pecan-apricot glaze — Gardiner Provisions offers an approachable yet elevated take on everyday indulgence.

The coffee program is equally considered, featuring expertly prepared espresso drinks, a rotating selection of cold beverages, and house-made syrups in seasonal flavors such as Vanilla, Ube, and Maple Sea Salt. Each recipe is crafted and developed by Director of Coffee, Drew Medeiros, who also oversees custom blends, bringing balance and precision to every cup.

Step into Gardiner Provisions, a light-filled space shaped by large pane windows and an easy, welcoming sensibility. A graphic patterned wall treatment by GP & J Baker, created in collaboration with Kit Kemp and inspired by Robina Jack’s hand-painted ceramics, adds depth and character. A central table anchors the room, encouraging a shared, unhurried rhythm throughout the day.

Gardiner Provisions is the latest opening and extension from the Gardiner House team, located just steps from the hotel on Thames Street. Gardiner House is a 21-room boutique destination known for its chic design and coastal sensibility. The property is also home to the Studio Bar, a lively gathering place for cocktails and small bites, as well as Chef Somoza’s signature restaurant, Flora, which offers a Mediterranean-inspired menu across 60 indoor and 50 waterfront outdoor seats, all viewed through a distinctly local lens. The team also stewards the historic Francis Malbone House nearby, further extending the Gardiner House presence along Thames Street.

Gardiner Provisions is located at 429 Thames Street and is open daily from 7:00 AM – 4:00 PM.

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