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Restaurants with Online Ordering and Take Out

by David Dadekian
written by David Dadekian

Due to the ongoing COVID-19 crisis many of Rhode Island’s restaurants are trying to promote their online ordering and take out, and even moving to take out only. This page will attempt to be updated regularly with links to their ordering page or menu and phone numbers when online isn’t available.

Resource Links for Small Businesses During COVID-19 Crisis including all federal, state & municipal funding options, plus health links.

Looking for local groceries, markets, food, drink, gift cards, apparel and all kinds of other merchandise?

Looking for locally brewed beer? We have a full update from RI Breweries right here.

Concerned about whether take out and delivery is safe during this pandemic? It is safe! Read all about it.

If you would like your restaurant to be added to this page, please send a message through our contact form. I’m happy to add ANYONE, just please send through the form so I don’t lose track of anyone.

Here’s some tips to ordering from your favorite restaurant:

  • Check a restaurant’s Facebook page/Instagram/web site for updates. Things are very much in flux right now and they may have to stop, start or change hours on take out or delivery.
  • Always try to order directly from a restaurant first, via phone or their own online ordering before using a 3rd party delivery service (unless they recommend you use the service).
  • Buy a gift card. The restaurant gets the money now and you get to dine later for “free!” (Don’t think about it.)
  • If a restaurant you love is closed completely, make sure you head in to eat when they open back up. These are hugely trying times for any small business and they’ll need sales.
  • With that in mind, when you do dine-in again one day, tip well and tip often.
  • Buy a gift card. They make great gifts!
  • During this crisis restaurants are allowed to sell bottles & cans of wine & beer. Please support that as well.
  • That’s not to say you shouldn’t support your small business liquor store either, though I’m thinking we’re all doing that as much as we can.
  • Did I mention buy a gift card?

What’s Up Newp has got a page dedicated to places in Newport County, so rather than duplicate that, go check out their page.

Every restaurant in this list offers take out:

  • A Take Out or Delivery link means you can order online.
  • A phone number means click on the restaurant name to take you to their site where you can view the menu and call the restaurant take out or delivery.

The entire list is now in a sortable and searchable spreadsheet.

Thank you, eat well and remember Food Will Help RI Grow®

Resource Links for Small Businesses During COVID-19 Crisis including all federal, state & municipal funding options, plus health links.

Looking for local groceries, markets, food, drink, gift cards, apparel and all kinds of other merchandise?

Looking for locally brewed beer? We have a full update from RI Breweries right here.

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News Bites of New Hires: RI Food Policy Council Work Group Chairs, Julian’s Head Chef & Sous Chef, Red Stripe Executive Chef

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.

RHODE ISLAND FOOD POLICY COUNCIL ANNOUNCES NEW CHAIRS

Rhode Island Food Policy Council

The Rhode Island Food Policy Council is thrilled to announce the confirmation of new Work Group Chairs for the Council’s major focus areas: access, economy, environment, health, and production. This group brings a wealth of knowledge and experience from all facets of the food system, and will play an integral role in the development and implementation of Council goals.

Access: Georgina Sarpong is the Farmers Market Program Manager for Farm Fresh Rhode Island. She has experience in food access advocacy and is also an experienced chef. We are fortunate to have her expertise and commitment to improving healthy food access throughout Rhode Island.

Economy: Jeffrey Powell is the Food Service Director at Chariho Regional School District. He has worked in nearly all aspects of the food business, including experience as a chef, restaurant owner, contract dining manager, and in food brokerage and distribution. He recently launched the Ocean State Smoked Fish Company operating out of Rhode Island’s first culinary incubator, Hope & Main in Warren, RI. We are grateful to have Jeffrey’s background and experience in the food economic sector.

Environment: Antonia Bryson practiced law for 30 years, specializing in environmental and land use law. Her vast experience in this field includes having served as a Deputy Commissioner of the New York City Department of Environmental Protection, Chair of the Manhattan Solid Waste Advisory Board, and Chief of the Environmental Division of the New York City Law Department. She founded the Urban Environmental Law Center, working as an advocate for community groups and nonprofits. Antonia’s experience in the environmental field is an incredible resource, and we are excited to have her join the team.

Health: Annajane Yolken is the Program Design, Implementation, and Evaluation Manager at Thundermist Health Center. Her interest is at the intersection of food and health utilizing an equity lens. She has experience from Miriam Hospital and the Rhode Island Public Health Institute. Annajane brings a deep understanding of the ties between food and health, and we are happy she will be sharing her insight with us.

Production: Jennifer Bristol serves as Executive Director of Mount Hope Farm, and the Program Management and Operations Director for The Institute for Mindful Leadership. She brings years of experience in the nonprofit world, including, most recently, senior leadership for The Nature Conservancy. Her unique background in both nonprofit leadership and executive management of a local farm are an asset, and we are pleased to have her working with us.

“The Council’s Work Groups are where the rubber of food systems work meets the road of Rhode Island reality,” said Kenneth Payne, Chair of the RIFPC. “These outstanding work group chairs will give us traction.”

We are excited to welcome this incoming group and look forward to working together toward making the Rhode Island food system a leader in the nation.

Julian’s names new Head Chef

as well as new Sous Chef and launches new Dinner Menu

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

Left: Ryan Poutre, Head Chef / Right: Derek Wood, Sous Chef

This week Ryan Poutre was named the Head Chef of Julian’s Restaurant. Ryan, a Providence native, graduated from Johnson and Wales in 2011. After school he began to cut his teeth in Providence at various restaurants, gaining the prestigious position of Lead Line Cook at Waterman Grille and later moving on to Siena where he became Sous Chef.

Three months ago Ryan joined our team, looking to expand his horizons. His work ethic and passion for food quickly gained him the position of Sous Chef and with in a short time Head Chef. Once promoted, Ryan urged for Lead Line Cook Derek Wood to be promoted to Sous Chef.

Derek Wood has been with Julian’s for two years. He started as a young padawan with limited food experience and we have had the honor of watching him devour food knowledge and honing his skills.

Ryan & Derek have become fast friends and with the support of their kitchen team have released a new dinner menu unveiling dishes like:

Miso Duck with Avocado-Wasabi Puree, Sushi Rice, Smoked Duck, Charred Scallion Salad, Tamari Caramel

Seared Scallops with Heirloom Bean Salad, Cremem Fraiche, Tomato Jam, Bitter Greens

BBQ Beets with Gingered Potato Salad, Preserved Mustard Greens, North Carolina BBQ Sauce, & Crispy Carrots

Sugar Cured Rib-Eye with Sweet Corn Pudding, Fingerling Potatoes, Charred Tomato, & Arugula Pesto

Squash Risotto with Braised Calabaza Squash, Pepitas, Local Mushrooms, Coconut Milk

Stay tuned for new news in the very near future like: Julian’s Omnibus at Kennedy Plaza, Pizza J opening, H, Julian’s & Allagash Beer Dinner at the Steel Yard with FIRE.

JEREMY EWING-CHOW NAMED EXECUTIVE CHEF OF RED STRIPE RESTAURANTS

Jeremy Ewing-Chow

Jeremy Ewing-Chow

Encore Hospitality Group, which owns and operates the Mill’s Tavern and Red Stripe restaurants, announces that Jeremy Ewing-Chow has been promoted to executive chef of the two Red Stripe locations in Providence and East Greenwich.

Mr. Ewing-Chow, who has over 20 years of experience in the culinary industry, joined Red Stripe as a chef at the East Greenwich location last fall. In his capacity as executive chef, he is responsible for the supervision and coordination of all culinary activities at both Red Stripe restaurants, including management and training of kitchen staff, planning and producing menus, selecting and developing recipes, pricing and cost accounting, and ensuring food quality and consistency.

Ewing-Chow traces his passion for culinary arts to his Chino-Guyanese roots, where family meals were a blend of cross-cultural foods and flavors. This diversity, coupled with a love of food and a yearning to travel, influenced his decision to become a chef, and continues to inspire his cooking techniques and recipe development. “To understand a cuisine, I try to understand its culture. There is no better teacher than travel,” he says.

A 1998 graduate of Johnson and Wales University, Ewing-Chow was previously employed at the Gatehouse Restaurant (now the Waterman Grille) in Providence and at the Cheeky Monkey Café in Newport, where he was chef de cuisine for seven years. Prior to his employment with Red Stripe, he worked as chef de cuisine/executive chef at Russell Morin Fine Catering for seven years.

Of his new role, Ewing-Chow says, “I look forward to working together with the talented staff of Red Stripe restaurants. Our team shares a commitment to quality, consistency, excellence and exceeding our guests’ expectations.”

“Between the expanded Providence Red Stripe and our second location in East Greenwich, we are welcoming over 4,000 guests into our restaurants each week for brunch, lunch and dinner,” states Paul Conforti, managing partner of Encore Hospitality Group. “Red Stripe has been serving refined comfort food at an affordable price point for over 10 years. With his extensive training and global culinary view, we are confident Jeremy will keep our food innovative and exciting while also maintaining the consistent quality our guests rely on. We’re pleased to have him on the Encore team.”

Ewing-Chow resides in East Greenwich.

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

by David Dadekian
written by David Dadekian

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

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

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

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

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

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

List of participating restaurants is below.

Providence

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

Barrington

  • Pizzico Ristorante Barrington

Bristol

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

Cranston

  • Bonefish Grill
  • Chapel Grille

East Greenwich

  • Meritage Restaurant

East Providence

  • 2 Pauls

Lincoln

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

Seekonk, Mass.

  • Chardonnay’s Restaurant

South Kingstown

  • Matunuck Oyster Bar

Warwick

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

Woonsocket

  • Vintage Restaurant
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News Bites: birch, Wintertime Farmers Market, Meatless Holidays e-book, Southside Community Land Trust, Judd Brown Designs with Siena

by David Dadekian
written by David Dadekian

Time Magazine's "Coming To You From A Restaurant Far Away" by Aaron Arizpe, Graphic by Heather Jones for TIME

Time Magazine’s “Coming To You From A Restaurant Far Away” by Aaron Arizpe, Graphic by Heather Jones for TIME

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

birch

This week, as part of their Time 100, Time Magazine International and iPad editions published a family tree (of sorts) by Aaron Arizpe, showing the connection many chefs around the world have back to a few superstars such as Thomas Keller, Alain Passard and Ferran and Albert Adrià. One of the chefs mentioned as “from the kitchen of” famed Copenhagen Chef Rene Redzepi is Providence’s own Benjamin Sukle of birch.

Sukle is listed under Redzepi’s “branch” along with a specialty dish, Block Island swordfish belly. Take a look at the full graphic at time100.time.com/2013/11/07/coming-to-you-from-a-restaurant-far-away/

Wintertime Farmers Market

Farmers Market Offers Community Events November Through January

Farm Fresh Rhode Island is hosting a series of community events during the Wednesday evening Wintertime Farmers Market at Hope Artiste Village – 1005 Main St, Pawtucket, RI. The Wednesday Market will be open from 4-7pm, November through January this season, and each week will feature a different workshop or event facilitated by various community partners. There will also be several cooking demos by chef educators. All events are free and open to the public. Shop for your mid-week fruits and veggies every week through January and bring the whole family!

Here is a preview of market workshops for the 2013-2014 season:

  • November 6 – On opening night of the market Whole Foods Market University Heights and Jamie Oliver at Home will host a cooking demo and free screening of the documentary Orchards in the Ocean State. The documentary screening will start at 7:30pm, directly following the market, and will be located adjacent to the market hallway in Suite 8224.
  • December 11 – Chickens in the City….say what?!? 5pm. Come join Leo and Nicole Pollock for a comprehensive primer on urban chicken-keeping. Expect to learn about how to choose the right coop, pick your ladies, manage chicken waste, and how to ensure your chicken operation is legal. Leo and Nicole Pollock live in Providence, where they garden, raise chickens, and tend numerous home compost piles. They helped pass Providence’s chicken ordinance in 2010 and continue to work with other RI communities to encourage urban chicken keeping state-wide.
  • December 18 – Visit the market for your holiday fruits and veggies, and be treated to a Holiday Local Wine and Beer Tasting! More than 7 breweries and vineyards will sample their best. Plus, a cooking demo and live music.
  • January 22 – Bring the whole family for an evening of art activities at the Youth Art Show! Hosted by Mike Bryce Studios. The theme for submissions is “Farms and Food”, and artists should be under 18 years old. Submit youth artwork at the Wintertime Farmers Market, any Saturday or Wednesday in December or January (before January 23). Prizes will be awarded. Please include with the submission: Name of artist, Age, Name of work, Type of work (e.g. watercolors, acrylic, sculpture). Questions? Contact sue@farmfreshri.org
  • January 29 – 2012 Farms and Food Job Fair – Learn about internship and job opportunities on the farm, garden, or at the market. Speak with employers directly and apply on the spot.

For a full schedule of workshops visit www.farmfresh.org/winter. No markets on December 25th and 31st.

Community Market Tours are also available during the Wednesday Market. Bring your business, school, or neighborhood for a behind-the-scenes look at the winter market season. Speak with farmers, taste local samples, learn price comparisons, and ask questions. To schedule a tour please contact mikayla@farmfreshri.org.

Farm Fresh Rhode Island is growing a local food system that values environment, health, and quality of life of Rhode Island farmers and eaters. With this mission in mind, we seek to preserve Rhode Island farmland, build healthier communities, support and strengthen community-based businesses in Rhode Island, increase access to fresh food, and improve the impact of food production and distribution on the environment.

Meatless Holidays by Lydia Walshin

Meatless Holidays by Lydia Walshin

Meatless Holidays e-book

Around the holiday table here at the log house, you’ll find a giant stew pot of turkey lovers, vegetarians, diabetics, picky kids, picky adults, at least one vegan, and occasional guests who are gluten-free, dairy-free, or both. Getting a meal on the table for all of them reminds me of a scene from a Steve Martin movie. (You know the one I mean.)

If this sounds like your house, you’re probably wondering how to please everyone without making seventeen different meals, without serving the vegetarians and vegans only the side dishes cast aside by the omnivores, and with your sanity intact at the end of the feast.

Meatless Holidays, my new e-book, gives you ideas and more ideas for appetizers, side dishes, and meatless main dishes that will delighteveryone at your table. If you’re an omnivore cooking for vegetarians or vegans, don’t panic! This book will help you select easy, satisfying, interesting recipes, with lots of mix-and-match possibilities.

The 35 featured recipes (full-color photos of each one) include many that have not been published here, as well as old favorites I’ve veggified, veganized, and simplified. In addition, I’ve included links to 125 vegetarian and vegan recipes — festive, not fussy — that would be great on any holiday menu.

Remember, you can read my books on ANY computer, tablet or smart phone, with the FREE Kindle Reading app. So, grab the app here.

Then, click here to download Meatless Holidays. (If you have an actual Kindle and Amazon Prime, you can borrow the book free of charge. And if you want to get a free sample, you can read it on any device.)

Click to read this entire post with Lydia Walshin’s recipe for Herb dressing with figs and pine nuts.

Southside Community Land Trust

New Federal Funds to Help Grow Urban Agriculture in Providence

U.S. Senators & SCLT to announce over a quarter million dollars to help refugee gardeners plant roots in the community and cultivate food security

Friday, November 8 at 12:45 p.m., U.S. Senators Jack Reed and Sheldon Whitehouse will join with Margaret DeVos, Executive Director of the Southside Community Land Trust (SCLT), non-profit leaders, community gardeners, and volunteers to announce over $250,000 in federal funds to support urban agriculture and refugee resettlement in Providence.

SCLT has been selected as one of 11 organizations nationwide to receive a federal grant from the Refugee Agricultural Partnership Program (RAPP). Other sites selected include New York, NY; Oakland, CA; Tampa, FL; Cleveland, OH; and Nashville, TN. Dorcas International Institute of Rhode Island will also be working under the grant to support the initiative.

This funding will allow new refugees to grow food for their families and neighbors and accelerate their transition to becoming self-sufficient and active members of the community. In addition to providing fresh, affordable, and locally grown food, SCLT’s initiative will turn underutilized land into plots of verdant, sustainable, community assets.

After leading the senators on a tour, Ms. DeVos, Senator Reed, Senator Whitehouse, and the community gardeners and volunteers will help clean up the garden and prepare it for winter.

WHO: U.S. Senator Jack Reed
U.S. Senator Sheldon Whitehouse
Southside Community Land Trust Executive Director Margaret DeVos
Community gardeners
Refugees who have come to Rhode Island from places like Bhutan, Burundi, Iran, Liberia, and other nations
SCLT Board of Directors and volunteers

WHEN: Friday, November 8 at 12:45 p.m.

WHERE: Brattle Community Garden
52 Brattle Street
Providence

Judd Brown Designs with Siena

Judd Brown Designs Completes Highly Anticipated Third Location for Siena Restaurant Group
New Siena Location in Smithfield Embodies True Italian Influence

Judd Brown Designs (JBD), together with their sister architectural firm, Jefferson Group Architects (JGA), located at 700 School Street in Pawtucket, RI, has completed the third location for the iconic eatery. Siena’s new location at 400 Putnam Pike in Smithfield, brings coveted Italian cuisine closer to residents in northern Rhode Island.

JBD and JGA who specializes in hospitality projects, worked very closely with the owners of Siena to create an authentic and comfortable home for their new location. “We were very excited to work with Siena again on this project,” said Judd Brown, President of Judd Brown Designs. “They are a staple in the Rhode Island community, and their restaurants really strive to bring authentic Italian culture and cuisine to the area.” Judd Brown Designs was charged with designing the entire space that consists of a 220-seat main dining room, private dining room, bar area, and state-of-art kitchen. After 12 months of construction lead by DCI Construction Inc., Siena in Smithfield officially opened its doors in June 2013.

It was important that the new eatery convey a strong Siena brand heritage of rustic Tuscan influence. Therefore, JBD and JGA paid much attention to all elements, from the overall vision to the small details, brining authenticity to all the spaces.

The design team was very intentional in every element selected, from the sourcing of materials by Rhode Island vendors to custom fixtures that truly gave a Tuscan feel. The Italian heritage came to life in many ways including: porcelain plank flooring, rustic beam wood in the ceilings to look like an Italian farmhouse, custom wall murals celebrating the town of Siena, and a rough stone fireplace.

In addition to a traditional old-world Italian feel, the designers also incorporated an updated and modern aesthetic. Contemporary touches are seen throughout, most noticeable is the open kitchen which is visible from the dining room, “so that diners are able to experience the theater of the cooking experience from a celebrated chef,” said Brown.

“JBD brought our vision to life with this new location,” said Christopher Tarro, co-owner of Siena Restaurant Group. “They understood the aesthetic and importance developing a rustic Tuscan atmosphere, and brought that to life. We are so excited to welcome patrons to this new beautiful location.”

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