Diner’s Update

The interior of Memere’s.

TRANSITIONS AND COMING SOON

Memere’s French bistro, from the legendary proprietor of The Dorrance, Michael Lester, is finally opening inside the Neptune. They released reservations on Tock for this week. Mémère’s draws influence from Quebec and France for culinary inspiration while focusing of New England sourced ingredients. Read more about Memere’s. 

Chef Luke Mersfelder and partner Brittany Simons are opening a new restaurant in the former Bywater space in Warren, called Kingfish. Mersfelder, the former Bywater chef and current Dune Brothers fishmonger, and Simons, the general manager at the Eddy, are planning a seafood-focused menu, plus nostalgic classic dishes along with family-friendly menu choices, according to the Boston Globe Rhode Island. They plan to open Kingfish in the spring.

The Hotel Viking announced that they will be working with Littleneck Hospitality Group for its new restaurant and bar concepts, coming soon. The Providence-based restaurant group is run by “chef Robert Andreozzi, a two-time James Beard Award nominee, and Jesse Hedberg, a 2026 James Beard Semifinalist,” and the team behind Pizza Marvin and Club Frills. “Our restaurants are deeply connected to the communities they serve through partnerships with organizations like Farm Fresh Rhode Island and Save The Bay, and through initiatives that reinvest directly back into our city,” says the post announcing the partnership.

CRU PVD shut down unexpectedly in Providence. An Instagram post stated: “We worked hard to build a concept we believed Providence would enjoy and embrace. We’re proud of the intention behind it — and we’ve also learned that it isn’t resonating in the way we hoped. When something doesn’t feel rooted in the community it serves, we believe it’s our responsibility to pause and listen. So we’re taking a step back to reassess how this location can better reflect what the people of Providence want and value. This pause isn’t about walking away — it’s about being thoughtful, responsive and committed to getting it right.”

Providence Wine Bar in Wayland Square has closed and will be reopening as The Wayland, a new cocktail bar that’s “a little darker. A little moodier.”

The owners of Purslane in downtown Wakefield just announced that Purslane will be reopening for the season on February 12, but also that they have a new restaurant in the works. St. Charbel will be a new “raw bar, small plates bar and other things bar” by the team from Purlsane: “We’ve been working hard on this project the past six months with family and friends and can’t wait to share it with everyone! Think raw bar/cocktail and wine bar/small plates bar with a homage to New England seafood and old time aesthetics. Purslane Eatery will be operating as usual and now hopefully this new space will give some relief to everyone who is skeptical of waiting for a table. A win-win for everyone in our book.”

Chan’s in Woonsocket is back on the market. According to the real estate listing: “This is your chance to own a piece of Woonsocket history! In business for over 100 years and five decades of jazz and blues on Main Street. Nearly 7,000 square feet consisting of restaurant, bar, and lounge perfect for shows or private events; this place has it all. Off street parking areas included. Located just steps away from the Stadium Theatre that holds sold out shows Fridays and Saturdays. Business will remain open so continue to go dine and attend shows. Looking for a new owner to put their spin on this prominent spot in bustling downtown Woonsocket that is growing every single year with new multi-million developments and hundreds of new housing units. Potential to add more square footage by expanding to upper floors with C1 zoning. Real estate and business included, option to purchase each separately. Learn more here.

Mill’s Tavern in Providence has named chef Cara Marie Mourning as its new executive chef. She most recently served as executive chef at Blu Violet at the Aloft Hotel Providence and has appeared on “Hell’s Kitchen” (Season 24), “Chopped,” “Beat Bobby Flay” and “Beachside Brawl.” At Mill’s, she’ll lead the kitchen while preserving the restaurant’s signature steak and seafood offerings and expanding its vegetarian and vegan menu options.

Chef Mariana Gonzalez-Trasvina left Newport Restaurant Group’s Bar’ Cino and La Vecina to start her own project. “What began in June 2019 as an opportunity to open Bar’Cino quickly became one of the most meaningful chapters of my career — and later, the privilege of creating La Vecina from the ground up. These kitchens shaped me, challenged me, and gave me a community I will always be grateful for. Thank you to the teams, guests, colleagues and mentors for the trust, the long days, and everything we shared. Leaving isn’t easy. I’m stepping aside to build something of my own, with everything I’ve learned along the way. More soon.”

Heritage Restaurant Group continues to add to its culinary portfolio with an under-contract agreement with Mews Tavern in South Kingstown, and sales of Scales and Shells in Newport, Union Station Brewery, Providence Coal Fired Pizza restaurants, and Inked Restaurant Group’s The Quencher. They plan to keep employees and staff in place and the former owners are aiding in the transitions. Inked Restaurant Group will continue to own and operate Diego’s locations in Newport, Middletown and Providence, as well as Rejects Beer Company in Middletown.

The Jewish deli Maven’s Delicatessen is opening a second location on Providence’s Thayer Street this winter, called Maven’s Jr. Diners can expect the same pastrami and corned beef sandwiches, bagels, salmon and lox, matzo ball soup and more, now steps away from Brown University.

DISASTERS

Castle Hill Inn in Newport suffered a fire on the evening of February 5. Flames erupted from the roof at the back of the building, but all staff and guests were safely evacuated and no injuries were reported. “The state fire marshal’s office deemed the fire accidental, saying it stemmed from ‘the operation of the wood-burning fireplace,'” according to WPRI 12. A updated post from Castle Hill Inn states: “As we continue to develop a timeline for reopening Castle Hill, we want to express our deepest gratitude to the community for the extraordinary outpouring of support. It has meant a great deal to everyone impacted by the recent fire. In the interim, some affected staff have been temporarily placed at other Newport Restaurant Group properties, and we are actively working to bring as many of our team members back to the inn as soon as possible. Beginning March 5, we will once again welcome guests for overnight stays, reopening our Beach House Cottages. Until we are able to return to the mansion this spring, the heart of the inn operations will shift to the Chalet, which was unaffected by the fire…We are pleased to share that all previously booked weddings will proceed as planned…Our goal is to reopen Castle Hill’s restaurants and bars, including the Lawn Terrace and Aurelia at Castle Hill, by Memorial Day.”

Claudine and Providence Noodle Bar both shut down unexpectedly and indefinitely due to damage caused to both restaurants from a main water line pipe bursting. According to an Instagram post from co-owners of Claudine Josh Finger and Maggie McConnell: “Two major pipes burst in an adjacent unit in our building and the flooding spread heavily into our space. We walked into multiple feet of water in critical areas, including storage and prep. We are, for the foreseeable future, without power and water. It’s been pretty devastating to see something we’ve poured ourselves into get hit like this. After speaking with restoration crews and safety officials we’ve made the difficult decision to close while the space is fully remediated and rebuilt properly.” Late last month, the team just received news they earned a semifinalist spot on the James Beard Foundation 2026 list for Best New Restaurant.

Likewise, Providence Noodle Bar is shut down: “Our fire suppression main water line burst unexpectedly, so we’ll be temporarily closed while repairs are being completed. In the meantime, we’d love to welcome you to our sister restaurants — SOTT at 333 Westminster St., for the best Korean food, and Thermia at 166 Valley St. for the best rotisserie chicken and Mediterranean plates.”

Over in Newport, Vieste faced a similar fate with a burst pipe that shut down operations and destroyed the restaurant. “Sadly our beautiful restaurant and wine bar were flooded from a frozen pipe during these extreme weather conditions. Our employees will be greatly impacted for the next 2 months as we seek to recover. You will see familiar servers and bartenders at our sister restaurants as all our team from the back of the house kitchen to the front of the house staff do their best to share shifts. Your support of Hooked Seafood in Newport and Pasta Vino Italian Trattoria in Middletown will help them through these difficult weeks. Tony and Will look forward to welcoming you back to Vieste and Vino Wine Bar soon.” They expect to reopen at the end of March.

CLOSINGS

Tallulah’s Taqueria is now closed in Fox Point. From its Instagram: “Since 2014, this space at 146 ives st has been a piece of our lives — not just a restaurant, but a home for community. A place that started from a simple hope: that people could gather somewhere warm, welcoming, and real. And somehow… you all made that hope come true. Providence gave us the chance to create, to inspire, to build something bigger than tacos something full of connection. We will always be proud of what Tallulah’s became, and of the love that lived inside its walls.”

Rosalina in downtown Providence closed for good on February 15. According to co-owner Tom Bovis: “It is with a heavy heart that I would like to let our family, friends and guests know that after 13 years, Rosalina restaurant will be closing for good February 15. It was an extremely difficult decision but we cannot sustain the business with all the variables since Covid. Thank you to our guests, our great staff, and, of course, my amazing wife Lauren Lynch who beat all the odds and built one of the best Italian restaurants in the state. Please stop by before our last dinner service so we can share a moment and cocktail together!”

Plant City in Providence closed on February 8. The Instagram and Facebook pages stated the reason: “We are sorry to share this news as Plant City and its mission are so dear to us. It has been a place to gather, to joyfully share plant-based food, and to build a community rooted in kindness and care for people and the planet. We worked to cope with the challenges we faced. The Washington Bridge failure caused an immediate and lasting reduction in the number of guests coming to Plant City Providence over the last two years. In addition, the resulting traffic during rush hours impacted our ‘first seating’ for dinner. Despite our efforts, we could not overcome this.” The Barrington and Warwick locations will remain open.

Newport Creamery in Barrington closed permanently in January, following the closure of Newport Creamery in Cranston’s Garden City.

The iconic Louis Family Restaurant on Providence’s College Hill closed on Dec. 31. The restaurant was opened in 1946 by World War II veterans Louis and Dominic Gianfrancesco, and was taken over by their sons and run by the same family for nearly eighty years. Brothers brothers John and Albert Gianfrancesco announced the closure at the end of December, giving patrons a few last days to say goodbye. The restaurant location has been sold to Trang Duong and Ritu Nguygen, who will transform it into a new cafe and bakery called Suis, which means “I am” in French.

Matunuck Atelier.

OPENINGS

Matunuck Atelier has opened at at 151 Old Tower Hill Road in South Kingstown. The offshoot of Matunuck Oyster Bar, which was destroyed in a fire last summer and quickly replaced with a seasonal outdoor tent, provides a similar menu of Rhode Island seafood and oysters in a new indoor location. According to the website, “Matunuck Atelier invites you to experience fine dining redefined — a celebration of local flavor, craftsmanship, and sophistication in the heart of South Kingstown.”

The new and improved Trinity Brewhouse in Providence is officially open. The upstairs renovations are complete and the new menu has also been posted.

The folks behind Gardiner House just opened Gardiner Provisions on Thames Street in Newport. It’s a bakery and coffee bar serving French pastries and craft coffee brews. Led by Gardiner House Executive Chef and Director of Culinary, Miguel Somoza, the menu showcases a rotating selection of housemade baked goods. “A signature in-house sourdough serves as the foundation of the baking program, complemented by classic European preparations and bold, creative pastries. House favorites such as pain au chocolat and organic banana bread round out the menu alongside signature creations like The Bomb — a raspberry and cream cruffin finished with a pecan-apricot glaze.” The coffee program features espresso drinks, cold beverages and housemade syrups in seasonal flavors such as Vanilla, Ube and Maple Sea Salt. It’s now open daily from 7 a.m. to 4 p.m.

The Blu Violet Rooftop at the Aloft Providence Hotel reopened, unveiling its new transformation by Boston-based design and architecture firm LDa, with designers Paola Mondino and Erin Tracey at the helm. Aloft Providence also unveiled the new speakeasy-inspired concept, called Esther’s High Dive. “Blending Old Hollywood grit with midcentury whimsy, the new concept offers a fresh and modern interpretation of cocktails, food, and atmosphere.'”

Newport Restaurant Group has opened a second Avvio Ristorante at The Shops at Blackstone Valley in Millbury, Massachusetts.

EVENTS, SPECIALS AND MENU UPDATES

1/23-3/28

The Boston Harbor Hotel is hosting the thirty-seventh-annual Boston Wine & Food Festival, which returns with more than 43  events. The acclaimed festival is led by Executive Chef David Daniels and Festival Director Nick Daddona and brings an exciting lineup of brand-new thematic wine dinners, tastings, galas, and master classes. Set in newly remodeled spaces at the hotel with Boston Harbor in the backdrop, the festival kicks off with the Opening Reception on January 23rd and runs through March 28th. The 2026 Boston Wine & Food Festival features several new exciting events, including the President’s Reserve Dinner, which pays homage to the 250^th anniversary of the signing of the Declaration of Independence. The dinner will pair wines loved or inspired by six former presidents. A new focus on scotch and whiskey comes to life through The Macallan Whiskey Master Class and a Scotch Tasting Pop-Up. Also new this year are the Art of the Espresso Martini, a Mezcal Master Class, the Louis Roederer Champagne Dinner, Cakebread Cellars Winemaker Dinner, and Rioja Dinner with Bodega Lonzaga.

A Super Burrito at Anna’s Taqueria. Photo courtesy of Anna’s Taqueria.

2/25

On opening day for Anna’s Taqueria at Garden City Center, the restaurant is turning back time to 1995 prices with $3.50 super burritos, twelve-inch flour tortillas packed with a main filling, cheese, rice, beans, lettuce, pico, hot sauce and jalapeños. Rounding out the festivities will be a prize wheel, swag, and availability of limited-edition Anna’s Cranston t-shirts.

2/26

Hope & Main’s Fresh Batch Market is still on for Thursday from 4-7 p.m. Small businesses need our help during this tough winter so come on out to support them. The parking lot and walkways will be plowed and sanded. The building will be cozy and warm, as will the smiles and samples. Taste, test and meet the makers behind fresh debuts, vote for your favorites, share real-time feedback and explore emerging talent and the Hope & Main staples you love. Tickets are free, and everyone who registers is eligible to win a delicious door prize from Hope & Main Downtown Makers Marketplace!

2/26

On Feb. 26 at 6:30 p.m., The Cheese Corner in Westerly is collaborating on a tasting event with Grey Sail Brewery/South County Distillers and Hauser Chocolates, at South County Distillers at 63 Canal St. in Westerly. The Cheese Corner is a shop that sells gourmet cheeses, cheese platters, charcuterie and accessories, located at 137 Main Street in Westerly. 

2/27

Hemenway’s, located at 121 South Main Street in Providence, will host an elegant wine dinner featuring the acclaimed wines of Tenuta Santa Maria di Gaetano Bertani on Fri., Feb. 27. The evening begins at 5:30 p.m. with a welcome reception featuring passed hors d’oeuvres, followed by a thoughtfully paired four-course dinner at 6 p.m. prepared by Executive Chef Austin Hamilton and his team. Each course will be complemented by selections from Tenuta Santa Maria, showcasing the depth, elegance, and heritage of this esteemed Italian winery. Seating is limited and reservations are required. The cost is $135 per person; tax and gratuity are additional. For more information or to make a reservation, call 401-351-8570 or visit Open Table.

3/1

Nimki Sundays are back every Sunday at Club Frills in Providence. Chef Nikhil Naiker prepares dishes featuring his “New England tropical” cuisine inspired by his Fijian Indian heritage. Come see for yourself why Nimki (@nimki.pvd) and chef Nikhil (@nikhil_nn) were declared James Beard Award Finalists last year.

3/10-3/11

The Block at Woods Hill in Boston., Mass., is partnering with Eating with the Ecosystem for a special four-dinner series celebrating a place-based approach to sustaining New England’s wild seafood. There will be two seatings on March 10 and 11, from 5:30-7:30 p.m. and 7:30-9:30 p.m. Eating with the Ecosystem is a Rhode Island-based nonprofit working regionally to build resilient local seafood systems that support healthy oceans, thriving fishing communities, and delicious meals rooted in place. By bringing together marine scientists, commercial fishermen, chefs, seafood businesses, and seafood lovers, they advance a seafood culture that reflects the ecosystems and people of New England. Their work is guided by five anchors: proximity, symmetry, adaptability, connectivity, and community. This dinner is a collaboration between Aaron Chambers, executive chef  and owner of Settler + Bernadette, and Charlie Foster, executive chef of The Block at Woods Hill, Woods Hill Pier 4, Woods Hill Table, and Adelita. Together, these chefs present a menu that celebrates the full diversity of New England’s catch, including abundant and underutilized species. Tickets are $140 per person, plus tax.

3/21-3/22

GFree Fest, Rhode Island’s fully gluten free festival, returns to WaterFire Arts Center on March 21 and 22, and features a lineup of dozens of restaurants, bakeries, and food and beverage producers who will be showcasing their gluten free products and businesses. Attendees will be able to shop, eat, sample, and learn more about some of the best and most exciting gluten free foods from both local and international businesses. GFree Fest’s 2026 event will feature nearly 90 vendors offering a wide range of gluten free food, beverages, and products, from freshly baked treats and samples to full meals. Participating businesses include local favorites like May’s Gluten Free (RI) and Celebrated (RI), alongside national and international brands such as Jovial (CT) and Queen Street Bakery (Ontario, Canada), and many more. The event will also include a fully gluten free cocktail bar from Inside Voices (RI), as well as gluten free beer made from quinoa by Meli (MA). Participating businesses are being announced daily on GFree Fest’s website (gfreefest.com) and across social media.

3/26-3/29

GoProvidence is bringing back the Providence Culinary Collective, in partnership with the Rhode Island Wine Experience, happening March 26-29 in locations throughout Providence. Building on the success of last year’s inaugural event – which featured more than a dozen sold-out events – the 2026 festival expands with new chefs and new tiered experiences. Check out the schedule of events, which will continue to be updated.

Chicken parm at Giusto.

ONGOING EVENTS

Hemenway’s Restaurant, located at 121 S Main St. in Providence, is now offering Hand Roll Happy Hour available for dine-in guests at the raw bar and bar Monday through Friday from 3-5 p.m.

J.T. Commons in Middletown has three new takeout and dine-in promotions. The $15 “Slice Box” Lunch involves a choice of housemade soup, a salad and a slice of signature focaccia pizza. The restaurant has also added a poke bowl to the rotation, available Monday through Friday, 11 a.m. to 4 p.m. Beginning nightly at 8 p.m., J.T. Commons also serves late-night comfort food in the lounge, including Steak and Cheese Pinwheels, Buffalo Chicken Bites and a signature Bacon Burger served with tallow fries. The front takeout case is also stocked daily with a changing variety of house-made soups, whole cakes and soft-serve sundaes with housemade toppings.

Every Tuesday night, Club Frills in Providence is offering half-priced classic cocktails from 5 p.m. to 1 a.m.

Giusto in Newport now has two off-menu ‘secret’ items now available for the winter months only. Both are in limited quantity until they sell out each night. On Sunday evenings, it’s the Chicken Parm ($28), Giusto’s take on a Sunday Supper. The pan-fried crispy chicken breast is topped with tomato sauce and perfectly melted mozzarella and served with housemade bucatini pasta. On Monday nights, it’s the Giusto Smashburger ($19), a double stack burger with fontina cheese, sweet and tangy housemade bread & butter pickles and n’duja aioli on Martin’s potato roll. Additionally, lunch is back at Giusto, on Saturdays and Sundays from noon–2:30 p.m. Giusto’s sandwiches are back on the lunch menu, including the chicken Parm sandwich, alongside the Giusto smashburger, local fish sandwich with pickled jalapeno and the porchetta sandwich with giardiniera and white bean and harissa spread. All sandwiches come with a choice of salt & vinegar potatoes or green salad with bay gem, pear and dill.

Flora, the coastal Mediterranean restaurant inside the Gardiner House hotel in Newport, offers brunch on Sundays from 11 a.m.-2:30 p.m. Flora’s brunch menu hits on all the classic brunch dishes with a hint of Spanish influence from chef Miguel Somoza. Guests will enjoy housemade pastries and breads, eggs Benedict with Plancha ham, pan con tomate with Iberian ham, a steak burger or crisp chicken paillard among many other choices.

Track 15 in Providence is leaning into winter entertainment with new heated igloos and curling available for guests. The two igloo experiences include Hearthside and Encore with cozy seating for up to eight guests, complete with chandeliers, fireplaces, blankets and personal bluetooth speakers. Igloos are available by reservation (in advance or first come, first served) for a two-hour window at $50, plus a $150 food & beverage minimum during your stay. A cocktail server will visit often to take care of drinks, but head into the restaurant to place your food order. Street Curling Lanes will be open Wednesday, January 28. They’re available all day by booking ahead or for walk-ins, if lanes are open. It’s $20 for one hour per lane. You can have up to four people per team.

Sarto introduces the new Chef’s Table, an intimate prix-fixe dinner for two, available on Wednesday, Thursday and Sunday evenings after 6:30 p.m. For $79.99, guests will savor multiple courses of seasonal Italian-inspired cuisine paired with the option to enjoy select bottles of wine at half price. Make it a weekday or Sunday tradition at a steal. Reservations are recommended at sartoprovidence.com. Sarto is also adding on a new Late Night Lounge. Every Friday and Saturday from 10 p.m. to 1 a.m., guests can extend their evening with after-dinner cocktails in an atmosphere that’s as swanky as it is relaxed. Once the kitchen closes at 11 p.m., the bar takes center stage with curated cocktails, signature Negronis, and complimentary bar snacks designed to keep the night flowing.

Mill’s Tavern now has an extensive Wagyu program. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality. For more information, visit millstavernrestaurant.com/wagyu. For reservations, call 401-272-3331 or email  info@millstavernrestaurant.com.

Get a feel for the Providence and Newport dining scenes with Rhode Island Red Food Tours. For Rhode Island Monthly magazine’s Best of Rhode Island Award-winning Downcity Providence Food Tour, delicious adventure awaits where food, art, and architecture collide in Providence’s vibrant Downcity Arts District. Sample from diverse Rhode Island favorites and award-winning culinary restaurants, and between bites get an insider’s view of this lively and creative small city. Expert guides will help you discover the treasure of epicurean favorites, hidden art, historic architectural gems, sharing local stories and the many happenings to be found in Rhode Island’s Creative Capital. Tours take place on Thursdays, Fridays, Saturdays and Sundays, mid-April through November. Tickets are $79 Per Person (no alcohol) or $99 Per Person (with alcohol), or $105 (no alcohol with Rhode Island Food Crawls book) or $125 (with alcohol and Rhode Island Food Crawls Book).

During the Rhode Island Red Food Tours’ Newport Neighborhood Tour, guests will discover diverse, eclectic out-of-the-way neighborhood eateries – with a homespun vibe, where the locals know to go as well as hotbeds of food and fun in the more traveled parts of the city. Step inside some of what may appear as a hole-in-the-wall café or an authentic, cozy 18th century tavern and you will be surprised to find a mouthwatering food scene, using both cultural & regional influences with a strong commitment to sustainable ingredients. Tours take place on Thursdays, Fridays, Saturdays and Sundays, mid-April through November. Tickets are $79 Per Person (no alcohol) or $99 Per Person (with alcohol), or $105 (no alcohol with Rhode Island Food Crawls book) or $125 (with alcohol and Rhode Island Food Crawls Book).

Kayla Viveiros, the new CEO of Munroe Dairy.

NOTABLES

Kayla Viveiros was just named the CEO of Munroe Dairy, Rhode Island’s trusted purveyor of farm-fresh dairy and local goods since 1881. Viveiros will lead the 145-year-old dairy and grocery delivery company alongside the Armstrong family, which has stewarded the business since 1936. Her focus will be on strengthening core operations and technology systems, investing in long-term infrastructure, deepening partnerships with local vendors, and supporting workforce development, while continuing to deliver the quality, convenience, and premier customer service Munroe Dairy customers expect.

The Rhode Island Hospitality Association recently brought together more than 700 industry leaders, community partners and state officials for its 2025 ANCHORS Gala, recognizing the people and organizations shaping Rhode Island’s hospitality community.

This year’s top honors included:

• Gregg’s Restaurants & Taverns, recipient of the President’s Award for its decades-long commitment to employees and community

• Kristen Adamo, President & CEO of the Providence Warwick Convention & Visitors Bureau, honored with the RI Hospitality Chairman’s Award for driving statewide tourism and economic impact

• Dr. Rosemary Costigan, President of the Community College of Rhode Island, recognized with the Education Foundation Chairman’s Award for expanding workforce pathways in hospitality

• Teacher of the Year Award: Matt Reilly, Chef Instructor, Newport Area Career & Technical Center (non-voting), Newport
• Allied Member of the Year: Brands of Portugal
• Arthur Robbins’ Community Service Award: Hope & Main, Providence
• Chef of the Year: Joseph Caldarone (Iron Works), Warwick
• Emerging Leader of the Year: Paulette Carr (The Preservation Society), Newport
• Food Service Employee of the Year: Natalia Miro (BEECH), Jamestown
• Hospitality Champion of the Year: Jonathan Walker (Providence Warwick Convention & Visitors Bureau), Providence
• Hotel of the Year: Castle Hill Inn, Newport
• Instagram Account of the Year: Newport Mansions, Newport
• Lodging Employee of the Year: Mike Santucci (Renaissance Providence Downtown Hotel / LAZ Parking), Providence
• Must-See Attraction of the Year: The Trolls – South County Tourism Council, Charlestown
• Newcomer of the Year: Juncal Mexican Grill & Bar, Cumberland
• People’s Choice Award: Track 15, Providence
• Restaurant of the Year: JAYD BUN, South Kingstown
• Tourism Employee of the Year: Rosa Lopez (The Chanler), Newport