Food & Drink Feature

Beer Lover’s Guide: Craft Beer Bars

Local bars pour regional and faraway favorites.

The Wild Colonial This Providence pub’s name turns a derogatory Irish term into something to be celebrated. The historic tavern’s eighteen draft lines fill glasses with an ever-rotating list of classic brews — can you say Guinness? — and the latest trends in craft beer, ranging from selections from Maine Beer Company, AleSmith and Wicked Weed to Sean Larkin’s Dry…

Beer Lover’s Guide: Proclamation Ale

We got the scoop on the brewery's past, present and future expansion.

Founder and owner Dave Witham discusses the brewery’s past, present and future expansion. How did you first get into craft beer? I am in my early-forties and my first memories of drinking when I was of legal age were of Sam Adams, Sierra Nevada and the old school guys that are still around. My brother-in-law got a home brew kit…

Valentine's Day Desserts

The executive pastry chef of Gracie's shares recipes starring our favorite ingredient: chocolate.

You could, of course, bestow your sweetie with a box of candy or a dozen roses for Valentine’s Day, but why not whip up something personal, something you both (ahem) can enjoy. We asked Melissa Denmark, executive pastry chef at Gracie’s in Providence, to share her dessert recipes using chocolate, her favorite ingredient (and ours too, for that matter). “I…

Beer Lover’s Guide: RI Beer

Sixteen spots to grab a pint, from newly minted breweries to timeworn brew pubs.

Brutopia Brewery Beer is to barbecue what wine is to cheese. And at Brutopia, bite into dry-rubbed, fall-off-the-bone ribs and pulled pork while sipping brewed-on-site suds from Revival, and Brutopia exclusives. The atmosphere is prime for watching sports — pick a sport, any sport — and shooting pool with friends. Check out the beer tanks visible from the dining room…

Narragansett Beer is Back

The century-old company is brewing in Rhode Island once again.

Jeremy Duffy is leading a grand tour of Rhode Island’s future beer mecca, Isle Brewers Guild (IBG). The “craft cooperative” —  a full-service brewery and taproom and “food and beverage campus” —  is a sprawling, multi-building, 130,000-square-foot complex at 461 Main Street in Pawtucket.  It’s also the new home of Narragansett Beer, which will make its long-awaited return to being…

Swiss-inspired Cuisine Shines at Rosmarin

A juxtaposition of earthiness and intricacy drives this Downcity kitchen.

311 Westminster St., Providence, 521-3333, rosmarin-ri.com Open for dinner Wed.–Mon. Reservations recommended. Wheelchair accessible. Valet parking. Cuisine Swiss. Capacity Twenty-six in the dining room. Vibe The decor is still in flux but the food — part Ursula Andress, part Daniel Humm — is worth the visit. Prices Savory dishes: $9–$26; dessert: $10; six-course tasting menu: $69 Karen’s picks Tasting menus…

Easy, Elegant Party Recipes

Contemporary, vintage or party punch: Pick the menu that fits your mood.

The Contemporary Rosemary-Bourbon Fizz, Grapefruit and Thyme Champagne, Fried Beet Chips with Goat Cheese and Micro Green Salad, Baked Brie Bites with Cranberry Mustard, Potato Cake Crostini with Roast Beef and Red Onion Chutney, Winter Bruschetta Crostini, Potato Cake , Crostini with Roast Beef and Red Onion Chutney, Falafel with Sunchoke Hummus and Harissa Yogurt Sauce, Classic Tuna Poke  …

The Ultimate Guide to Pizza in Rhode Island

Forty-four destinations that will make your mouth water.

Edited by Jamie Coelho. With reporting assistance by Carly Barnhardt, Nicole Mineau, Tabitha Pereira and Jamie Samons. Photography by Angel Tucker. Wood-Fired Winner: Figidini Other places might have wood-fired ovens, but not all of them have mastered the making of Neapolitan pizza quite like Figidini chef Frankie Cecchinelli, who owns the restaurant with his wife, Kara. Frankie’s grandfather and mother…

Gilded Tomato's Farm to Crust Pizza

The artisan pizzas are made in mobile, wood-fired ovens.

The copper dome glints in the sun like a shiny penny  attracting attention. Inside, the fire can burn up to 1,200 degrees where masterpieces are crafted in ninety seconds from dough, sauces and purees, local meats and seafood, vegetables and cheeses. The flames are the blazing heart of Gilded Tomato’s artisan pizzas made in two wood-fired mobile ovens named Gilda…

Inside the Mind of Culinary David Dadekian

The Cranston native is working to bring a food emporium to Fox Point.

On a warm summer afternoon, as tourists line up for the new Newport ferry at India Point, David Dadekian peers over the nearby chain link fence surrounding the concrete skeleton that once was Shooters. Back in the day, Shooters was a very popular Providence nightclub. And that day once included Dadekian. “I remember coming up from New York to visit…