Evening in Kingston

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.


  • 1½ cups amber rum (such as Appleton Estate)
  • 1–2 750-ml bottles chilled sparkling wine
  • 12 orange twists (optional)

Recipe Preparation

  • Combine rum, Campari, and vermouth in a large pitcher; chill until very cold, at least 2 hours and up to 1 day.

  • For each cocktail, pour 2 oz. rum mixture into a Collins glass filled with ice and top off with 2–3 oz. chilled sparkling wine. Garnish with an orange twist, if desired.

,Photos by Michael Graydon + Nikole HerriotReviews Section

Evening in Kingston - Recipes

After a fantastic visit in december with family, great service and great food i am Dissapointed to say that the next visit was very disappointing. We ordered the boxed camembert starter that arrived looking like it had been microwaved half cooked. I raised this concern with the waiter who ademently denied use of a microwave. A new one was cooked lol and 2 minutes later that arrived, in my experience a baked camembert takes 10 mins at least. Anyway this bubbly starter arrived with all the hallmarks of a microwave job, bubbly cheese on outer and areas of harder cheese inside.
It wasnt the cheese mistake it was the attitude of the chap who ademently denied that microwaves were used. Feeling somewhat alienated we are now awaiting main course, gulp.
Hit and miss. Hane ( blonde waitress) is fantastic if you can get her.

782 - 786 of 1,053 reviews

Brown's has always been a favourite and so when we were in Kingston recently we made a beeline for their restaurant there which is delightfully sited overlooking the Thames. It has great views over the river and is very pleasant. We both went for the very reasonably priced £12 for 2 courses lunch menu having the crab & avocado and prawn cocktail starters followed by their signature Brown's burger washed down by a nice (buy very cold) Merlot. They had run dry of our first choice, the Malbec. Despite being good value we felt the burger was decent but not quite as good as we remember and certainly not as tasty as Byron (which is co-incidentally next door) but it looked a more interesting place to eat in and for what it cost, we felt it was money well spent.

I visited Browns last night with a gaggle of girlfriends and the service by our lovely waitress, Valerie was very good. They were able to provide a gluten free and lactose free menu which was impressive, however I managed to order off the main menu and they were happy to make amendments to the recipes to suit me. Top marks there! I ordered the crab and avocado starter which was ok but I was hoping for a bit more 'kick' as it had a chilli salsa, which was very mild. I ordered the burger with no bun or accompaniments for main and they did bring me some gluten free fat chips which were nice. The meat was a bit dry and overcooked, but that could have been due to lack of the extras which I had rejected. On the whole the service was good and the food was ok. I may return and try something different as I don't think I ordered that well. Generally the rest of the party seemed pleased with their choices.

Brown is great ! Amazing location and cute atmosphere in front of the river, food is always good however a bit pricy and very small portion however every bite is delicious. The only bad thing about this place is the poor service that kept on forgetting about us. But it is recommended !

You don't have to plan a nontraditional wedding to serve up unexpected, unique cuisine. After all, there's so much more to your big day's hors d'oeuvres than shrimp cocktail and pigs-in-a-blanket. In fact, there's a whole lot more to every aspect of your menu&mdashfrom the appetizers, to the main course, to dessert&mdashthan you might have thought.

To inspire your own creative fare, we've rounded up our favorite next-level dishes from real weddings. Several, from mini lobster rolls to grilled cheese bites, and tiny churros, proved that small versions of the classics often have maximum impact. Others, like one bride's paper cones of fries and another's packets of popcorn, turned those classics into the ultimate snacks&mdashwhich made them compact enough to tote around during the cocktail hour. On the sugary front, ready-to-roast s'mores, ice cream sandwiches, and waffle cakes showed up the classic wedding cake.

Ultimately, there's nothing wrong with sticking with tried-and-true favorites. They're signatures for a reason, and there are so many ways to make expected cuisine unexpected, including serving those staples in unique ways. Take a hint from one of the following brides and add lollipop sticks to watermelon wedges to instantly make the fruit feel (and look!) fancier. Before we send you off to explore the following wedding foods, here's one piece of advice: Serve the foods that you love as a couple&mdashno matter how niche&mdashto ensure that your menu, like the rest of your wedding day, pays homage to who you two are.


For more than 20 years we’ve given travelers an unmatched culinary experience that brings classic Southern dining with influences from Northern Italy.

We’ve collected several of our chef’s most popular recipes to share with you, our treasured guests. From our kitchen to yours, feel free to browse our favorite recipes.

“This was the first time that I and my wife had dinner at the Whitestone Inn and it was a wonderful dining experience. The service was excellent and the food was delicious. We were celebrating Valentine’s Day about a week early because I was headed out of town on business. I wanted a special dinner and we were not disappointed. Our waiter was very good and attentive. The owner dropped by each table and talked to each person individually. And, the chef came out after dinner to talk to each table also. We started out with a loaded potato soup that blew us away. Both my wife and I had the beef steak and it was superb. And, we finished with the Whitestone signature frozen cream cheese dessert with coconut and chocolate. Oh, my. We will indeed return.”

Judson, TripAdvisor

“The waitstaff was polite, meeting all of our needs and answering all questions without hovering the multi- course dinner was out of this world: the soups were delicious the vegetable, locally sourced and fresh the entree, cooked and seasoned perfectly, and the dessert–oh, the decadence of the dessert! So often we catch ourselves eating quickly to get to our next activity, but at Whitestone, we could be unhurried, enjoying the view of Watts Bar Lake and the sounds of nature. If your tongue craves the excitement of an extraordinarily tasty dessert, let us recommend their signature Whitestone Delight Pie. One taste and you will know you have found heaven!”

Anne, TripAdvisor

“I can’t rave enough about the food. Everything that was prepared for us from breakfast at the farm house to the picnic lunched than the dinner served at night was fantastic. We also loved the idea of the food being delivered to your cabin. We definitely want to return.”

Michelle, TripAdvisor

Interested in event catering?

Evening in Kingston - Recipes

We have many of your favorite vendors from 202, with lots of new faces as well. There will be more gardeners and farmers with vegetables, fruits and eggs. Our bakers will be offering their tasty bread and treats and some are coming with new tempting recipes. Local field raised meats, including lamb, chicken, pork, and possibly beef, will be available. Local, real honey will be on the table.

Be assured the produce you purchase at the market is truly homegrown and in season, not from a wholesale vendor! In fair, it will probably be picked the evening before market day.

Many of the artisans are returning as well, and the market will offer even a wider variety of crafted items, such as custom painted signs, a variety of small and large woodcraft items, photography and jewelry and much more! Please consider making the market your place to shop for yourself and for gifts for friends and family.

The market will be held in the Kingston parking lot between Bethel Presbyterian Church and Kingston United Methodist Church.
If rainy, look for us at the Kingston City Park Pavilion.

Evening in Kingston - Recipes

In February 1974, Marge and Frank Picccoli Sr. introduced Kingston NY to the best fresh seafood it had ever met. They not only had recipes for delicous seafood, salads, and sauces, but for a successful family run business that would appeal to locals and visitors alike.

  • Batters
  • Sauces
  • Coleslaw
  • Soups and Chowders
  • Crab cakes
  • Stuffings

Over four decades later sons John and Frank Jr have stuck with these recipes and the same location, and still offer the best seafood in Kingston and Ulster County. They even spiced up the recipie with a key ingredient of their own each Monday and Wednesday evening John and Frank travel to New York City to personally hand select the fresh seafood featured in the Sea Deli market and restaurant.

Our wholesale and retail fresh seafood market is unmatched for quality and price, and we feature an extensive menu of fried seafood specialties for eat-in or take-out. We are happy to make party platters and shrimp platters to order, and we can even cater your next fish fry! We offer dining room specials Tuesday-Friday:

Of Good Food & Plant Based Education - Third Sunday of Each Month

For all of our events at this location, (4500 Square Feet of Space) we scan temperatures for those entering the building, Our tables are arranged according to county guidelines with 5 people per table (City/county guidelines suggest 10 per table)

All food is prepared in the kitchen by workers utilizing approved masks and gloves. Food is served in eco friendly biodegradable containers

which includes cutlery. (all are made from sugar cane)

For our guests we have an adequate supply of new masks that can be worn if needed. Our air filtration system may be actually better than

outside as we are using bipolar ionization integrated into HVAC systems, the technology utilizes specialized tubes that take oxygen molecules

from the air and convert them into charged atoms that then cluster around microparticles, surrounding and deactivating harmful substances

like airborne mold, bacteria, allergens, and viruses .

They also attach to expelled breath droplets and dust particles that can transport viruses, enlarging them so they're more easily caught in filters.

It's an active process that provides continuous disinfection. "The ions produce a chemical reaction on the cell membrane surface that inactivates the virus,

Warm and Welcoming Atmosphere

At S&S Cafeterias, our customers are always right, and we are dedicated to providing them the best possible dining experience. In addition to the fresh, delicious American cuisine, our dining areas are always clean and relaxing, and the waitstaff is friendly. Our team in Knoxville, TN, recognizes that our customers expect and deserve high-quality service and great value, so we strive to meet those expectations every day.

Our customers are our top priority, so we are committed to serving you with speed, respect, and courtesy. True Southern hospitality is how we operate, so those individuals who choose S&S Cafeterias in Knoxville, TN, will always be welcomed warmly and treated with the utmost respect. At S&S Cafeterias, the customer is always right!

When you decide to entrust your lunch to one of the many restaurants in Knoxville, TN, you must have the most pleasant dining experience possible with an exceptional menu and a fantastic staff waiting on you. At S&S Cafeterias, we know that our professionalism, expertise, and experience in the foodservice industry will shine through and continue to bring our customers back to us for more great food and a warm, inviting environment.

Following the Thread

In this life, some of my favorite food memories are of Jackie’s West Indian Bakery, on 233rd street in the Bronx. From the oven emerged pillowy, soft coco bread and half-moon beef patties, filled with Scotch bonnet chile–studded ground beef. Jackie’s was just one of many terrific Jamaican bakeries in the north Bronx, which, along with Flatbush in Brooklyn, form Little Jamaica, home to over 250,000 Jamaican immigrants in the New York City area. I used to live for those patties, that bread, moments of pleasure during the long commute from my house to school.

They reminded me of family. My father’s mother is Jamaican, Grandma Gloria. My father is Nigerian. And those two threads of cuisine wove through the meals that simmered on my mother’s stove. Jamaican food was on the table at my father’s house and at the home of his brother, Uncle Rupert. Jamaican flavors ran all through my childhood.

Last fall, I visited Jamaica as an adult for the first time. I𠆝 been once before, as a kid, to visit relatives. It was only just before this trip that I realized how complete my family’s migration had been. They𠆝 all left, some to England, others to the U.S. I arrived into Montego Bay, a secondhand third-generation Jamaican with no kith or kin to speak of.

I was here both to explore this country to which I owe such a huge culinary debt and to cook at a party: Rapper Common’s mother, Dr. Mahalia Hines, was turning 75 the day before I turned 30. I got in late, with just enough time to grab some snapper at Sugar Mill before I passed out. The next morning, I met my friend Andre Fowles, the talented young chef at Miss Lily’s at the Skylark resort in Negril, on the beach. He was standing with a broad smile on the deck of a boat, holding a spear gun. “Ready to go fishing, bro?” he said. “You have to ask?” I replied.

Into the blazing blue ocean we sailed until the captain cut the engine a couple miles offshore. Andre thrust a spear gun and a pair of goggles into my hand. We dived into the water. From above, the Caribbean Sea seems tranquil. Underneath the surface, life teems: Lobster, lionfish, and conch scatter and climb along the coral reefs. These are easy hunting, and I quickly bagged a couple good-sized lobster. Back at the beach, Andre had arranged for grills to be set up. We stuffed ourselves on fresh conch grilled with just a squeeze of lemon.

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi&rsquos pepper shrimp is inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking.

Get the Recipe: Kwame's Pepper Shrimp

Jamaica is written about in different ways in different places, and rarely by the same people. Front-page articles tend to focus on crime and corruption, both of which have plagued the country since its independence in 1962. Travel stories wax lyrical about the beaches (snow white), the ocean (deep blue), and the music (reggae, now on UNESCO’s Intangible Cultural Heritage list). Taken together, these things are all true, but they tell a false story when told separately. Nowhere is this more clear than in Kingston, Jamaica’s largest city.

After saying farewell to Andre, I drove three hours through the inland to Kingston to meet Jacqui Sinclair, a local food journalist, who happens, I soon found out, to know every single restaurant in Kingston, every vendor at every food market, and nearly everyone else, too. We started at Coronation Market, a vast farmers market in an old cast-iron pavilion on the eastern edge of Tivoli Gardens. Inside, I walked by mountains of fiery Scotch bonnet chiles, mounds of dark crimson hibiscus blossoms, and Technicolor displays of fresh ackee. We bought them all. 𠇌’mon,” said Jacqui. “We’ll make this all at my house.”

Shopping done, Jacqui took me to a stall for sprats and dumplings, vinegary fried escovitch fish accompanied by flecks of fried dough. 𠇍on’t fill up,” she cautioned. “We have a ways to go.” What followed wasn’t just a food tour but a journey into Jamaica’s colorful history. The curry goat at Moby Dick was a reminder of the Indian influence still exerted after British merchants brought Indian indentured laborers to Jamaica in the 19th century. The bowls of steaming peanut porridge, touched with honey and cinnamon, made clear the connection with West African cuisine, forged with the arrival of thousands of West African enslaved people brought here to work the sugar plantations. The stew peas—with its long-simmered salt beef and pig tails­𠅌onnect Jamaica to the rest of Latin America’s rice-and-bean obsession.

In Jamaica, escovitch fish&mdashfish that&rsquos fried and then topped with pickled thinly sliced vegetables&mdashis everywhere. In chef Kwame Onwuachi&rsquos version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the snapper moist and tender.

Tropical cocktails are the perfect way to get you in the summer spirit. Whether you're whipping up a mixed drink to sip by the pool or putting together your favorite mocktail to pair with dinner, these fruit-forward sips are guaranteed to transport you to your favorite beach getaway. What makes the beverages we're sharing so refreshing? In addition to being icy cold, many are topped off with fresh, juicy fruit like pineapple, kiwi, grapefruit, and more. Simply put, our island-inspired libations are guaranteed to cool you off and help you unwind.

Kick-off your menu with a tangy twist on a quintessential tropical drink that is the Piña Colada&mdashour shaken rendition is pictured here, and it's a fun twist on the classic that requires a little less prep work. Who wants to pull out that bulky blender on a hot day? You can also chill out with the ever-essential Mojito, a summer beverage classic in our book. Treat yourself to the Cuban cocktail's blend of rum and soothing, cooling mint to beat the heat.

For something a bit more tiki-inspired, try our flavorful Mai Tai. With easy-to-find ingredients, it's a vacation-worthy sip you won't have to leave home to enjoy. Just don't forget your mini umbrella to add to the tropical beverage for a picture-perfect finishing touch. Looking for something tasty to sip on minus the alcohol? Our Grapefruit-Sanbitter Spritz is the staple you need on your mocktail list. This drink's mix of Italian red soda and tangy grapefruit is sure to surprise in terms of flavor.

From classic summertime sips to your soon-to-be new favorites, read on to find tropical cocktails you can enjoy anywhere&mdashwhether it's at the beach or your own backyard.

Watch the video: FRIDAY NIGHT IN KINGSTON Daily vlog (December 2021).