Under the ownership of Federal Hill native Christopher Conti, Blush Winebar pours half and full glasses from hundreds of red, white, and sparkling libations. The upscale watering hole offers more than 100 wines by the glass, each with its own distinct flavor notes and secret cheese crush. A champagne bar highlights the bubbly beverage with glasses, full bottles, and three-flute samplers as well as a selection of champagne-based cocktails, such as the Blush Boom Boom, a mixture of Moët champagne, pomegranate liqueur, Grand Marnier, and orange juice. Executive chef Jacen Scungio blends fresh, local ingredients to create the flatbread pizzas, sliders, and handmade pastas that populate the wine bar’s tapas menu and keep hungry imbibers from trying to stomp their wines back into grapes.
Amidst cocktails and dancing, 35 to 40 students of all skill sets recreate classic works of art within hours at Drink and Dabble under the tutelage of comedian and RISD graduate Charlie Hall. He supplies classes with artistic gear including a blank 16" x 20" stretched canvas, water-based acrylics, and aprons that protect outfits from paint more effectively than showering in paint-thinner. Charlie selects the evening’s canvas from famous artworks including Vincent van Gogh’s “The Starry Night,” though students can opt to try their own painting instead. He guides his class through every layer step-by-step, circling the room to dispense individual tips. During short breaks, he and his students eat, drink, and make merry along to a soundtrack of party tunes. By class’ end, the acrylics dry into a new version of a priceless canvas that you can take home.
Nature is responsible for stimulating all the senses at Cresta Bar & Ristorante, where diners savor fresh ingredients as they bask in the shade on an outdoor patio. Fresh flourishes such as foraged mushrooms and homemade pasta embellish the entrees, which include panko-encrusted cuts of veal and chicken. More than 60 wines pair with the meals so that guests don’t have to determine complementary flavors by licking a color wheel. Diners can eat either inside or on the terrace, where marble-topped tables reflect the leafy branches that criss-cross overhead, leaving matte wrought-iron bistro chairs to lounge on the flagstone patio.
True to its name, Sons of Liberty Spirits Company began with a revolutionary thought. While observing the proliferation of microbrews and seasonal craft beers, the company's founders wondered why the same model of constant innovation had yet to translate to the world of whiskey distilling. With a horizon-chasing attitude, they set out to fill that void?and haven't looked back since. Rather than deriving flavors from squeezing out every bar rag in Rhode Island, their small-batch, single-malt whiskeys draw inspiration directly from celebrated beers. Double-distilled from darker strains of pure malted barley and aged in charred and toasted oak, Uprising captures the complex, aromatic punch of a stout beer; Battle Cry blends rye and honey malt for a finish that resembles a sweet, fruity Belgian ale. And like many breweries, Sons of Liberty concocts a seasonal pumpkin-spice variety reaped from Rhode Island orchards.
Though driven by a novel concept, Sons of Liberty quickly established itself in the whiskey community, garnering acclaim from publications such as Maxim, Paste Magazine, Boston.com, and Whisky, which holds annual World Whiskies Awards. In the meantime, its trophy collection has continued to swell, as the distillery has captured awards from the American Distilling Institute, the San Francisco World Spirits Competition, and the World Whiskies Awards.
Newport Majestic Cruises provides finless mammals with opportunities to take in the seaside sights of Newport Harbor and Narragansett Bay. Embark on a two-hour, coast-hugging harbor tour aboard the Majestic, Newport’s beautifully buoyant luxury yacht. Passengers pause inside the climate-controlled cabin before emerging as boat-born butterflies on one of three exterior decks while voice-over veterans nourish brains with sightseeing scoops, maritime mythology, and fresh air. The boat’s refreshments feature a buffet luncheon prepared on board by the cruises' Executive Chef, Percy Cook, providing mariners with enough beverage and snack options to satiate out-to-sea appetites and includes also includes. Guests can also revel in features that include two full service bars and climate controlled interior decks.