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chefs & restaurantsnews

News Bites: The Mooring Specials / Newport Restaurant Group New Director of Restaurants / Red Stripe Announces Management Team

by David Dadekian December 11, 2015
written by David Dadekian

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

The Mooring Celebrates All Things Seafood with Paella Thursdays For Two and Half-Price Raw Bar Wednesdays

Spice Up the Week with Delicious, Succulent Seafood and Spectacular Views at Newport’s Award-Winning Dining Destination

WHO: The Mooring, an award-winning Seafood Kitchen & Bar offering the freshest local seafood, expansive harbor views, and warm hospitality, has created weekly specials to warm up the cooler months.

WHAT: The Mooring invites guests to spice up their week and experience a taste of traditional New England life. Elevating the Newport seafood tradition to a new level since 1981, The Mooring provides casual elegance while maintaining the relaxed Newport charm.

Celebrate the best of New England with Half-Price Raw Bar Wednesdays. Guests are able to sample the freshest local seafood every Wednesday with half-off an ever-changing assortment of raw bar offerings, including “top-of-catch” oysters, littlenecks, shrimp, lobster, and more.

Bring a friend, family member, or loved one and enjoy dinner for two during Paella Thursdays. This beloved seafood comfort dish is prepared old world-style with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage, and garlic sofrito. Paella for two is offered all day for only $49, with the option to add a pitcher of flavorful sangria for $65.

WHEN: Half-Price Raw Bar Wednesdays
Every Wednesday
11:30AM – 9:00PM

Paella for Two Thursdays
Every Thursday
11:30AM – 9:00PM

WHERE: The Mooring
1 Sayers Wharf
Newport, RI 02840
401.846.2260
www.mooringrestaurant.com


Newport Restaurant Group Appoints Celebrated Chef Karsten Hart to Director of Restaurants

Former Relais & Châteaux Grand Chef is now visionary overseer of strategy at award-winning collection of restaurants in Rhode Island

Chef Karsten Hart

Chef Karsten Hart

Newport Restaurant Group, a collection of award-winning restaurants throughout Rhode Island, is pleased to announce the appointment of celebrated Chef Karsten Hart to Director of Restaurants. In his new role, Hart is now the visionary overseer of culinary strategy for Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, the Boat House, Hemenway’s, Waterman Grille, Trio, and Smoke House.

Chef Hart was most recently the esteemed executive chef of Castle Hill Inn, Newport Restaurant Group’s Relais & Châteaux property. Through five years and six seasons, he was pivotal in bestowing guests with a world class culinary experience showcasing international culinary techniques and local ingredients from the New England bounty. Prior to joining Newport Restaurant Group, Chef Hart held the position of Relais & Châteaux Grand Chef from The Estate by the Elderberries in Oakhurst, California and is one of only 20 chefs in the United States with the ‘Grand Chef’ designation.

“To see my time with Newport Restaurant Group culminate in being appointed to director of restaurants is both personally and professionally rewarding,” says Hart. “Through the years, we have celebrated a love of food that not only transcends the guest experience but also fosters a meaningful culture for our team. Those are two of the key ingredients to Newport Restaurant Group’s success and I look forward to continuing to move the needle for our patrons and staff.”

In his new role as director of restaurants, Chef Hart is poised to execute a culinary strategy that dually enhances the guest and staff experience. A student of various cultures, he applies an international understanding of techniques to a new caliber of authentic cuisine that tells a story and has a distinct sense of time and place. Having traveled extensively with Relais & Châteaux, Hart can recall specific dishes from around the world that serve as inspiration for new dishes on each and every one of the menus at Newport Restaurant Group venues. Additionally, mentorship and development for the Newport Restaurant Group staff remain of the utmost importance. Chef Hart shapes his own leadership philosophy, believing that the best way to repay all of his mentors is to provide endless and integral development opportunities to his team. Chef Hart will continue to incorporate the Newport Restaurant Group’s longstanding core values, which are rooted in sound principals and integrity, into his culinary strategy for continued success and advancement of the company.


Red Stripe Announces Management Team at East Greenwich and Providence Locations

Alex Broadbent and Julie Shumate deliver exceptional hospitality for the fine casual restaurant concept.

Alex Broadbent

Alex Broadbent

Encore Hospitality Group, which owns and operates the Red Stripe and Mill’s Tavern restaurants, announces that Alex Broadbent has been appointed the Assistant General Manager of Red Stripe in East Greenwich, R.I., and Julie Shumate has been promoted to Restaurant Manager of Red Stripe in Providence, R.I.

In their managerial capacities, Mr. Broadbent and Ms. Shumate are responsible for delivering exceptional service and hospitality to guests dining in their restaurants. Both report to General Manager Stephane Ost who oversees the two locations.

Mr. Broadbent, a resident of Providence, brings a decade of wide-ranging restaurant experience. While attending college from 2009 to 2010, Mr. Broadbent worked as a server at the former Red Stripe location in Narragansett. After graduation, he moved to RI’s capital city where he worked locally in Providence and Boston for a fine dining restaurant chain. Originally from Concord, N.H., he earned a bachelor’s degree in political science from the University of Rhode Island (2011).

Julie Shumate

Julie Shumate

Ms. Shumate, a resident of East Providence, grew up in Little Compton, R.I. Her hospitality career spans over 14 years. Prior to joining Red Stripe in 2013 as a floor manager, she worked in service and assistant management for upscale restaurants in Newport and Portsmouth, R.I. She is a graduate of the New England Institute of Technology with a bachelor’s degree in interior design.

“The team at Red Stripe is passionate about taking casual dining to a whole new level. We’re offering big portions of scratch-made food using high quality ingredients at an affordable price. We want to be the neighborhood restaurant where guests can visit us two or three times a week because we’ve got a lot of great options on the menu, at prices that won’t keep them away,” said Mr. Broadbent.

December 11, 2015 0 comment
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chefs & restaurantsnews

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 August 31, 2015
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.

August 31, 2015 0 comment
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chefs & restaurantsnewswine & drinks

News Bites: Easy Entertaining for Valentine’s Day, M.S. Walker & Battle Road, Waterman Grille’s Burger and Beer, and The Preserve at Boulder Hills Winter Champagne Brunch

by David Dadekian February 10, 2015
written by David Dadekian

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

Easy Entertaining Inc to Host Third Annual Valentine’s Day Dinner!

If you’re looking for something different this Valentine’s Day look no further than the Cafe at Easy Entertaining. This farm-to-fork Cafe and Catering collaborative is producing it’s third annual Valentine’s Day Tasting Dinner to provide a romantic and appetizing date spot for couples celebrating the holiday.

Easy Entertaining has been hosting successful tasting dinners with varying themes each month at their Cafe for the last two years, and this Valentine’s Day marks the second anniversary of these dinners.

“We’re so excited that our dinners have been so well received and we’re even more excited to be sharing our third Valentine’s Day Dinner with everyone. We’ve worked to create a menu that’s unique to provide an unforgettable Valentines Day experience.” stated Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining.

The menu for this tasting dinner has starters such as an Anti Pasti for Two with locally cured Daniele meats, house pickled vegetables, and Narragansett Creamery Cheeses or Grass Fed Beef Tartare with Easy Entertaining’s house made mustard aioli and grilled breads. Couples can also enjoy a Yogurt Marinated & Grilled Flank Steak, Pinot Noir Mustard Glazed Baffoni Farm’s Chicken, Mushroom Risotto, and more for their entree. Guests are invited to finish the night with a sweet bite of Chocolate Cake for Two or Citrus Panna Cotta.

The entire Valentine’s Day menu is available on Easy Entertaining’s website at EasyEntertainingRI.com. Reservations are required for the Valentine’s Day dinner and two seatings are available, one at 6 p.m. and one at 8:30 p.m. To reserve a table please call (401) 437-6090 or e-mail [email protected].
For more information on Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at [email protected].

 


Battle Road Brewing CompanyM.S. Walker to Distribute Battle Road Beer

Beloved Brand to Be Available in MA & RI as Early as Spring 2015

For the first time since the 1980s, M.S. Walker will distribute beer—in addition to its enviable portfolio of wine and spirits—throughout Massachusetts and Rhode Island. The fifth-generation wholesale distributor based in Somerville, MA, will take on the distribution of Battle Road Brewing Company when the beloved beer brand re-launches as early as Spring 2015 with a new design, format, and eventual brewery and brewpub slated for later this year.

“After 30 years, we are excited to return to beer distribution with full confidence that M.S. Walker can assist Battle Road in becoming an industry leader,” says Michael Brody, Vice President of Sales for M.S. Walker. “As a family-owned business founded in Massachusetts not far from the Battle Road, we are intrinsically tied to and inspired by Battle Road Brewing Company’s mission and best-in-class products.”

The M.S. Walker distribution deal is the latest development in the re-launch of Battle Road Brewing Company, which is being spearheaded by Whole House Group and Managing Partner Greg Hill, in partnership with Battle Road Brewing Company founders Jeremy Cross and Scott Houghton. Whole House Group will lead the charge through 2015 to further establish Battle Road as a nationally-recognized beer with strong ties to its Massachusetts birthplace. When Battle Road re-launches in Spring 2015, a number of improvements will be made, including:

Look                                         Battle Road will unveil a new logo (see above right corner), branding, product design, and website.

Format                                    Instead of 22-oz bottles, Battle Road will now be available in 12-oz cans.

Distribution                         In a distribution partnership with respected wine and spirits distributor M.S. Walker, Battle Road will be available at hundreds of retail shops and bars and restaurants throughout Massachusetts and Rhode Island.

Brewing/Brewery             Jeremy Cross and Scott Houghton will continue to contract brew until their vision to establish a dedicated brewery and brewpub in the Battle Road area comes alive in 2015.

 


Waterman Grille Announces Beer & Burger Pairing On Thursdays

Providence’s Waterman Grille Offers Two Favorites Paired Together- Burgers and Beer

WHO: Providence’s Waterman Grille Executive Chef Tim McGrath has launched an ever-changing new Burger & Beer Pairing every Thursday.

WHAT: Providence’s Waterman Grille, one of the Newport Restaurant Group’s fine dining establishments, has debuted a $10 special offering a beer and burger pairing every Thursday this season. Waterman Grille Executive Chef Tim McGrath’s current pairing was inspired by the flavors of New England. Maine family farms burger, beet mostarda, kale and red cabbage slaw, great hill blue cheese, whole grain mustard and poppy seed butter brushed brioche roll. Delicious pairings will change every three weeks highlighting the creativity of the Waterman Grille culinary team and Foolproof’s array of Foolproof’s craft brews.

WHEN: Thursdays from 5:00 p.m. until 9:00 p.m. at the bar and lounge only

WHERE: Waterman Grille
4 Richmond Square
Providence, RI 02906
401.521.9229
www.watermangrille.com

MORE: Waterman Grille’s Thursday $10 Burger & Beer Pairing is available only in the lounge and bar.

 


The Preserve at Boulder Hills Winter Champagne Brunch

Starting January 11th every Sunday, from 10am to 2pm The Preserve at Boulder Hills will be serving Brunch. For $14.99 per person, enjoy a wide variety of breakfast and lunch items expertly prepared by our executive chef. Each week will feature a chef’s choice carving station, pasta station, chicken, and salad. Weekly staples will include fresh local scrambled eggs, Texas French toast sticks or pancakes, maple breakfast sausage, Applewood smoked bacon, roasted potatoes, seasonal fruit salad, an assortment of baked goods, and a dessert station full of sweet treats! For more information please contact Kim at 401.539.4653 or email us at [email protected]

The Preserve at Boulder Hills, 87 Kingstown Rd., Richmond, RI 02898

February 10, 2015 0 comment
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chefs & restaurantsnewswine & drinks

News Bites: Providence Restaurant Week 2015, Girls on the Run RI 2nd Annual “Brewing Boldness” Friend-raiser, Waterman Grille New Cocktail Menu

by David Dadekian January 4, 2015
written by David Dadekian

Providence Restaurant Weeks

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

Restaurants Statewide are on the Menu For Providence Winter Restaurant Weeks January 11-24

People who received restaurant gift cards this holiday season can put them to good use during Providence Winter Restaurant Weeks, January 11-24. Diners will be able to choose from about 80 restaurants offering three-course, prix fixe lunches for $14.95 and three-course prix fixe dinners for $29.95 and $34.95. A comprehensive list of all participating restaurants, along with their Restaurant Weeks menus, may be found at www.ProvidenceRestaurantWeeks.com.

“In the decade since it began, Providence Restaurant Weeks has become a local tradition,” said Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors Bureau (PWCVB), which runs the twice-yearly event. “As the city’s culinary reputation has grown nationally, so has the opportunity to affordably sample some of the best restaurants in the country.”

This year, the PWCVB is partnering with the Girl Scouts of Southeastern New England to promote their annual cookie sale. Some restaurants will be offering cocktail and dessert specials that incorporate popular Girl Scout cookie varieties.

Reservations for each restaurant may be made online at –www.ProvidenceRestaurantWeeks.com (unless otherwise noted) or by calling the restaurants directly. Restaurants participating in the Girl Scout promotion and their special creations are also noted on the website.

Providence Winter Restaurant Weeks are sponsored by Taco, Navigant Credit Union, Yuengling Beer and the Providence Warwick Convention & Visitors Bureau.

 


Girls on the Run Rhode Island Hosts 2nd Annual “Brewing Boldness” Friend-raiser at Foolproof Brewing Company

WHAT: Girls on the Run Rhode Island will host its 2nd Annual “Brewing Boldness” Friend-raiser on February 6, 2015 at Foolproof Brewing Company in Pawtucket.

The event will feature food from Easy Entertaining and beer from Foolproof. One hundred percent of the proceeds will support Girls on the Run’s mission of inspiring girls in 3rd through 8th grade to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

For more information, to purchase tickets, or to view sponsorship opportunities, please visit https://brewingboldness2015.eventbrite.com

WHEN: Friday, February 6, 2015
6:00 p.m. – 9:00 p.m.

WHERE: Foolproof Brewing Company
241 Grotto Avenue #1
Pawtucket, RI

TICKETS: $50 – entrance, 1 drink & small bite food
$75 – entrance, 3 drinks, small bite food & Foolproof Pint Glass

Tickets available at https://brewingboldness2015.eventbrite.com

About Girls on the Run Rhode Island

Girls on the Run Rhode Island provides a life-changing, youth development program for girls in the 3rd through 8th grade. The program inspires girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

The 20- lesson Girls on the Run curriculum combines training for a 5K (3.1 miles) running event with lessons that empower girls to become independent thinkers, enhance their problem solving skills and make healthy decisions. All of this is accomplished through an active collaboration with girls and their parents, schools, volunteers, staff and the community.

Girls on the Run Rhode Island was established as a nonprofit in fall 2011, and is an independent council of Girls on the Run International, which has a network of 220+ councils across the United States and Canada. For more information, please visit www.gotrri.org.

 


Providence’s Waterman Grille Debuts New Specialty Drink Menu

Fight off the Winter Blues this January with new libations from Waterman Grille

WHO: Waterman Grille of the Newport Restaurant Group offers guests a new, craft cocktail menu to indulge in this winter.

WHAT: Waterman Grille is helping guests fight off the Winter Blues this season with a new tantalizing cocktail menu. Created by Beverage Director Shawn Westhoven, the new menu’s most anticipated libation is the Figa. Made with Westhoven’s own Figcello that he created by soaking figs in a jar of vodka for 4 weeks, chilled Earl grey tea and tangerine juice, it’s sure to become a fan favorite for its refreshing yet complex spin on an Italian classic. The menu offers 11 thoughtfully curated cocktails that highlight Waterman Grille’s house-made infusions and locally-sourced ingredients. The new specialty drink menu includes:

FIGA
9
House-made fig cello, chilled Earl grey tea, tangerine juice

TRES CHIC
11
Prosecco, double Cross Vodka, St. Germain, edible hibiscus flower

BEAM N’BITTER
9
Jim Beam, Amaro Averna, cinnamon, rosemary, fresh lemon juice, star anise

UPTOWN NEGRONI
10
Fifty Pounds Gin, Cocchi Americano, Cocchi Torino, Campari, orange twist

RED BRIDGE SANGRIA
8/30
House Sangria recipe finished with red or white wine and fresh fruit

PINEAPPLE DOLI
9
House-made pineapple-infused vodka,shaken well, served on the rocks

STATESMAN
12
Cognac, Cointreau, Lillet Blanc, lemon juice, twist, sugar rim

TEACHER’S PET
12
Tito’s vodka, local apple cider, pear puree, cinnamon, lemon juice

BOHEMIAN RYE
12
Rittenhouse Rye, absinthe, vermouth, bitters, cherry

POMEGRANATE MOJITO
9
Bacardi, POM juice, fresh lime juice, mint, simple, splash of soda water

BLOOD ORANGE JALAPENO MARGARITA
11
House-infused jalapeno Tequila Reposado, blood orange puree, cointreau, fresh lime juice,
Thai chili-sea salt rim

WHERE: Waterman Grille
4 Richmond Square
Providence, RI 02906
401.521.9229
www.watermangrille.com

January 4, 2015 0 comment
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