The restaurant is a collaboration between restaurant partners Benjamin Sukle and Bethany Caliaro, and team members chef Sky Kim and beverage director Rachel Stone.
Student designers from the Lincoln School repurpose recyclable and sustainable materials on the runway in the annual StyleWeek SEED Student Design Challenge.
The Indigenous chef explains the foraged, hunted and fished ingredients that make up her Native American fusion menu that pays tribute to the Mashpee Wampanoag people.
After relocating multiple times, the moment was right for owner Guy Hanuka to change the business name to something that better reflects his cultural background and story.
Marcelino's bar director Refaat Ghostine will host guest mixologist Barna Jeremias of LPM Restaurant and Bar, a French Riviera-inspired eatery and bar located in Miami.
Friday night's opening party will feature an all-vinyl music marathon at Courtland Club, followed by Saturday night's film screenings at the Columbus Theatre and Sunday's concert headlined by the Sun Ra Arkestra.
Rhode Island’s Quahog Week takes place April 23-29 and features two Quahog Nights at local breweries and hard shell clam specials at restaurants and markets.
The owners renovated the dilapidated interior while staying true to the original layout, and plan to serve beers in a comfortable, "come as you are" atmosphere.
The four-course International Women's Day dinner featured a team of women chefs from Waterman Grille, Avvio, the Boat House, Bar 'Cino and La Vecina paired with wines from women winemakers.
David Burke Hospitality Management will lead the operations at the restaurant Double Barrel Steak, as well as the Hobbit Houses and Safari Tasting Tent.
It is a first nod for all three, including Robert Andreozzi, chef-owner of Pizza Marvin, Milena Pagán, chef-owner of Little Sister, and Sherry Pocknett, chef at Sly Fox Den Too.
Co-owners Sasha Goldman and Chelsea Morrissey are curating a collection of cheeses from small, family-owned dairy farms in New England, the Midwest and Europe.
Events taking place from January through March feature renowned winemakers from around the world for expertly paired wine dinners, seminars, receptions and brunches.
The state’s premier culinary incubator is selling made-to-order and prepared foods and products from local makers while also developing shared-used kitchens in the West End.
Richmond, Virginia is only a flight away from Rhode Island T. F. Green International Airport for a quick trip filled with cherry blossoms, great eats and excursions