Most everywhere you turn these days the “Green” movement is staring you in the face. As a business and individual it can be overwhelming; understanding what to do, what’s most important, what can you afford, how to do it. Contrary to our friend Kermit, being “green” can be easy; in fact it can help save [...]

Recipe from The Newport Restaurant Group

NEWPORT, R.I. (FOX Providence) – We’re cooking Braised Beef Short Ribs with Risotto with The Newport Restaurant Group .

Last night, we had the distinct pleasure and honor of hosting Dan Duckhorn and his dynamic wife Nancy for our first Duckhorn wine dinner. Dan is an iconic figure in the West Coast wine making industry having been at the forefront since the late sixties. He charmed all of us and his wines were in [...]

In what has become an annual event, Executive Chef Jonathan Cambra and his team showcased their talents at this year’s Chateau Ste. Michelle wine weekend. Pastry Chef Jonathan Marston captured these culinary highlights for us before they were enjoyed by our guests.

Ingredients:
- Two 6oz pieces of Halibut
- Two large Yukon gold potatoes
- 12 Brussels Sprouts
- Water as needed
- Oil as needed
- Salt and Pepper as needed

Read on to learn more about this delicious recipe!

Half price appetizers are hitting the scene at Waterman Grille, Monday – Friday 4pm – 6pm in their bar. What could be better than half price yummy eats after an eight or even nine hour day behind a desk or on your feet? I might even leave the island, and yes cross over two bridges [...]

It’s winter…and it’s Rhode Island, that means there’s dining deals galore. From Providence to Newport, and yes everywhere in between; our restaurants are offering a 3-course menu for $19.95 per person, Sunday – Wednesday… that is with the exception of Castle Hill. Just last week I took advantage of this myself with a few friends at [...]

This past Saturday, members of each of the Newport Restaurant Group kitchens visited the Farmer’s Market in Pawtucket, taking part in a companywide event bringing chef and farmer together. Armed with $100 each and an hour to choose ingredients, each culinary team was then on their way back to their respective restaurants to create unique [...]