Diego Luis Perez, co-owner of Flan Y Ajo restaurant on Westminster Street in Providence, wanted to open a wine bar. more

Restaurateurs and chefs are fond of saying that this time of year is “quiet” in the food business. If that ever was the case, it certainly is not this year. No sooner had we hung up our new calendars (or waited that nanosecond for our electronic devices to update their calendar settings) than we are already off and running with a full slate of food festivals and wine-tasting events that should make the winter fly by. more

The John Brown House in Providence is known for brick Georgian architecture and its namesake’s place in 18th-century Rhode Island – not fire alarms or wireless technology. more

Rhode Island’s seaside offerings, art and cultural activities and preservation of history bring $5 billion a year into state coffers from tourism. A relatively small, but critical, part of Rhode Island’s hospitality industry is the colorful palette of bed-and-breakfasts, said state Tourism Director Mark Brodeur. more

Even in a city known for its restaurants and political dealing, The Procaccianti Group sees a need for a meeting place where Providence politicians and business leaders can hash out a few deals over drinks. more

A bit of patience on our parts will be well worthwhile as some of our favorite local restaurants take a break this winter to freshen up and put on a new look. more

If you want to pamper someone special this Valentine’s Day season, you might consider a weekend in Newport, where one hotel has turned the evening bath into something straight out of a romance novel. more

Roughly 130 Fulbright Scholar Program participants from across 60 countries will call the city of Providence home for the weekend in a move to create interaction and dialogue with local residents. more

“We brought home a silver but it should have been gold,” lamented Joseph Leonardi, executive chef of the Somerset Club in Boston. The competitor was reflecting on a successful performance, but the memory of finishing second overrode his triumph. Leonardi was back at his alma mater, Johnson & Wales University, on Jan. 16 to be honored as a distinguished visiting chef. But what everyone wanted to talk to Leonardi about was his stint as captain of Team USA. The team competed in the Culinary Olympics last summer in Erfurt, Germany, that was held just after those London athletic games, which received just a bit more media coverage. more

“We’ll take a booth, please.” According to restaurant designers, one of the appeals of booths is that they can create perceived barriers between us and the rest of the diners in the restaurant. A booth can give at least the perception of privacy. The conventional wisdom from the other side of the table is that restaurant guests want to be able to carry on private conversations and enjoy their own personal space, even when they’re out in public. more