Food & Drink Feature

Beer Lover’s Guide: Tilted Barn Brewery

A tree farm-turned-brewery sources hops and maple syrup onsite.

A bumpy dirt road framed by deep woods and a distant field of untrimmed Christmas trees leads to Tilted Barn Brewery in Exeter. Construction equipment surrounds a deep trench that will become a new irrigation pond to quench the thirst of spruces and firs, and a half-acre of hops that, come spring, will twirl themselves up sixteen-foot trellises towering nearby….

Beer Lover’s Guide: Brew Bus Tours

Stouts, porters and pretzels aboard the RI Brew Bus.

It’s pouring. I park on the far side of Wilcox Park in Westerly and make a mad dash for the Malted Barley, cursing both my decision to wear heels and to park what feels like miles away. “Look for the brew bus,” I think frantically as I huddle under a doorway outside the Malted Barley. Inside looks so cozy and…

Beer Lover’s Guide: Newport Storm Brewery

The brewery's co-founder reflects on nearly two decades in the business.

What was the local beer scene when you launched Newport Storm in 1999? There wasn’t really any local beer scene at the bars, restaurants and stores we were trying to sell at. We saw lots of menus that advertised Sam Adams as the local beer. Most retailers were unsure about selling beer from a brewery that wasn’t already established. We…

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, 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  …