Newport’s famed Castle Hill Inn is back in business after a February fire and Rhode Island’s craft beer scene saw a shakeup.
Rhode Island Monthly editor Jamie Coelho speaks with producer James Baumgartner about the latest in the Rhode Island dining scene.
Interview highlights
On Newport’s Castle Hill Inn re-opening after a fire in February
Jamie Coelho: They had a team of artisans and craftspeople working around the clock, 7 days a week because they wanted to make sure they were open for the kickoff of the summer. Somehow, everyone came together and they made it happen. Their restaurant, Aurelia is now taking reservations and they are excited to welcome their new chef Quentin Diaz.
On changes in the brewery world in Rhode Island
Coelho: Unfortunately, we lost one of our favorites, which is Proclamation Ale in Warwick.
That brewery started the craft brewery scene in Rhode Island and founder Dave Witham unfortunately passed away in 2020 and his wife Lori had been trying to run the place since then. Unfortunately it came to an end last month.
But we are also excited because when we thought we were losing one brewery, Ravenous Brewing Company, another brewery stepped up – Moniker Brewery – to take over their space and it’s now destined to become Moniker of the north.
On a new space in Providence’s Neptune Hotel
Coelho: Mémère is a great New England-focused French cuisine restaurant and they are trying to deliver the home experience of visiting your mémère’s house…Owners, Michael Lester and his wife, Regina, have really tried to take this restaurant to a deeper sense of hospitality by delivering an amazing French menu, but with many nostalgic touches that you might find in your mémère’s home.
On her favorite Rhode Island summer food
Coelho: Well, of course everyone has to get the clam cakes and chowder. That’s the number one summer food you have to have. And my favorite comes from Dune Brothers and they have a little seafood shack in downtown Providence that anyone who’s lamenting that they have to work in an office during the week, they can go down to that clam shack and get their clam cakes and chowder, sit at a table at a picnic table and right by the pedestrian bridge. And that’s my little summer secret when you have to work on a hot summer’s day.
