Newport chefs at James Beard and Sakonnet Vineyard reopen their restaurants and more

Chefs from Newport, Middletown, and Bristol cooked for the James Beard Foundation Dinner in New York City on July 18. It’s a big deal. They were at The Platform by JBF to celebrate the 2024 James Beard Foundation Semifinalists. The menu was described as “an ode to America’s Summer Playground” and its inspired flavors.

The special dinner featured cuisine from Giusto Executive Chef William Rietzel and Owner/Chef Kevin O’Donnell; Newport Vineyard Executive Chef Andy Teixeira and Sous Chef Ty Gonzalez; Yagi Noodles Executive Chef/Owner Basil Yu and Co-Owner Cody Daniels; and Foglia Executive Chef/Owner Peter Carvelli and Sous Chef Hailey Peters.

Discover Newport, a nonprofit organization that promotes tourism in cities and towns in Newport and Bristol counties, organized the Beard event.

Winery reopens for tastings

Sakonnet Winery in Little Compton has its tasting room and café open Thursday through Sunday from 11 a.m. to 7 p.m. This is great news, because it’s an iconic place and a pleasure to visit.

James Davids and Marissa Stashenko took over management and winemaking duties at the winery this spring. They will work with owner Carolyn Rafaelian to introduce new wines to the market, revive Sakonnet’s culinary heritage and implement organic and sustainable farming practices.

“We are excited to welcome both locals and visitors back to the winery,” said Stashenko, Chief Operating Officer at Sakonnet. “This is such a special property and deserves to be enjoyed by the community. This year marks a transitional period for the company and we plan to continue to make improvements and expand our offerings throughout the season.”

In addition to the café, there will be guided tastings, a yoga series, a harvest festival and other culinary pop-ups. Event packages, which will be launched soon, will include a guided tour of the estate, a tasting in the barrel room and the ability to book a private event in the barn or other locations on the estate.

Zachary Brisson joins Sakonnet Vineyard from The Vanderbilt in Newport, where he most recently served as director of food and beverage.

Chef Matt Weston, who most recently served as executive chef at Burgundian, is now responsible for developing the café’s menu. His takeaway options include: a cheese plate with three chef-selected cheeses, crostini and marinated olives; a charcuterie plate; smoked whitefish pâté with smoked trout dip, crostini and marinated vegetables; tomato gazpacho; and Caesar and Caprese salads.

Made-to-order options include Moules Mariniere; flatbreads; New England Lobster Roll in a brioche bun; Braised Beef Short Rib Panini; and Potato Provençal. The kids’ menu includes a beef hot dog and a Three Cheese Panini.

Change of ownership

The Reef, a restaurant on the Newport waterfront, is the latest acquisition by The Heritage Restaurant Group, which has reached an agreement to acquire the restaurant. The restaurant will continue to operate under the name “The Reef.”

Located at 10 Howard Wharf, The Reef offers a waterfront atmosphere and serves local seafood and creative cocktails.

Heritage Restaurant Group also includes Brick Alley Pub, La Forge Casino Restaurant, Wally’s Wieners, La Costa Lobster Rolls and Tacos, Cluck Truck, Cluck House, A Mano Pizza & Gelato, Wiener Wagon and Newport Lobster Company, the largest wholesale seafood retailer on Aquidneck Island.