Is Olneyville New York System closing? What the owner had to say and other food news

Let's digest some recent news as a meal. Altogether it adds up to some satisfying conversation you can chew on.

That first bite is in response to a rumor swirling around about a beloved iconic spot. A second bite is kind of niche news because it's about an industry appointment. A third bite is an interesting development for downtown Providence.

Pesky rumors

One of my colleagues checked in with me to ask about a rumor that Olneyville New York System was teetering toward closing its doors at 20 Plainfield St. in Providence. They said the rumor was this: Because they couldn't control prices, they couldn't serve the community it was designed to serve.

Not true was my educated guess. I remembered hearing that business was great, right from the mouth of Greg Stevens, fourth-generation owner, when I saw him last. That was on New Year's Eve, and right at midnight no less. He was preparing to host an industry bash for hospitality workers getting off work. We were among the last diners to leave as a deejay was setting up.

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But I called him just to ask, and to say hi. He's one of my favorite people in the business. This is the guy who opened the door at 1 in the morning when a bride and groom showed up after their wedding still in their nuptial attire. The bride wanted to honor her deceased father with the memory of good times shared there.

Anyway, I told Stevens about the rumor and he knew it was out there. And he said he knows why.

Baba's Original New York System on Smith Hill in Providence has been in the news for teetering on closing. In April, they received a DoorDash grant of $10,000 from the Restaurant Disaster Relief Fund.

People confuse the two because Stevens likes to market his Olneyville spot as "Original" too, he said.

They are not closing and in fact, they are doing great. Yes, costs are up for many reasons. He listed them as because wieners cost an extra 30 cents a pound, insurance coverage costs increased this year and salaries went up with an increase in the minimum wage.

Yes, they did raise prices. But, he said a full meal is still $15. He also said raising prices is sometimes the smart move. Customers notice if you cut costs in a different way. Those are my words, not his.

Stevens noted his neighborhood is vibrant with artist studios, music venues, pop-up events and more. It brings in more diners, he said.

People ask Stevens about the future. He said customers seem more worried about it than he is. He's celebrating his 50th year at the restaurant. He started there when he was 14. Right now, he's not going anywhere.

New industry leader

The R.I. Hospitality Association announced Farouk Rajab as the new president and CEO. He takes the reins of the trade and advocacy group that represents 900 restaurants, hotels, vendors and other food service operations in Rhode Island. He succeeds Dale Venturini who retired in March after more than 35 years, an era marked by enormous growth in the hospitality industry. She's a tough act to follow.

He takes over at a time of great change and upheaval. The pandemic set in motion new challenges for restaurant owners around staffing, consumer expectations and supply chain economics.

His experience is in hotel management and he also has trade experience. Some may remember Rajab as the general manager at Providence Marriott Downtown from 2017 to 2023.

He comes now from Colwen Hotels where he was director of operations. He oversaw a group of hotels (a folio of more than 40 properties) which include Marriott International and Hilton Worldwide. He previously served as general manager of the Four-Diamond Westin Minneapolis; general manager of the Four-Diamond Mystic Marriott Hotel & Spa, and regional director of operations for the Waterford Hotel Group.

“He has decades of regional hospitality experience, including as a past RIHA chairman of the board and former board member," said David Smiley, R.I. Hospitality Association chairman of the board. "He is already well versed in RIHA’s important advocacy efforts, and has earned the respect of Rhode Island’s hospitality community.”

"Rhode Island hospitality is in my blood," he said in a statement released by RIHA. "For years, I've seen the impact the hospitality industry makes on local communities – tens of thousands of jobs secured, small businesses empowered, and hundreds of local restaurants, hotels, shops, and attractions thriving. But our impact goes beyond business."

He said he's "deeply committed to driving an agenda of advocacy, training and education," and "rallying around issues to further strengthen Rhode Island’s entire hospitality community.”

Rajab is the current chairman of the Stonington Board of Education and in the past has served on several tourism and business boards in Rhode Island and Connecticut.

Heather Singleton, interim president and CEO, will remain with RIHA as its chief operating officer, a role she has held since 2015.

Changes at the Dean

Before the 2020 pandemic altered the work habits of many of us, I loved arriving early at the Journal newsroom on Fountain Street so I could grab a great coffee from the Bolt Coffee Co. counter in the Dean hotel across the street. Sometimes I did interviews over coffee in the tiny lobby adjacent to the bar that offered espresso drinks and doughnuts from Knead. If they had anything else I don't remember. All I needed was that coffee.

One of my last meals out before the pandemic shutdown in March 2020, was at the new Bolt Coffee Co. restaurant and cafe on Washington Street in what we always called the Biltmore Garage. They'd offer more breakfast pastries, drinks, lunches and even dinners in the new space.

But the coffee bar would stay open – until now. In March, owner Bryan Gibb announced the end of Bolt's time at the Dean.

Chef Eric Brown and wife Sarah Watts also ended their residency at the Dean when they closed Thick Neck before opening their new brunch and lunch spot Frankie & Laurie's at 110 Doyle St. in May.

Now the Dean is speaking and sharing the opening of The Lobby Cafe, serving tea and coffee, with beans from Bolt, and a variety of fresh pastries from Knead Doughnuts. It's open daily from 7 a.m. to 12:30 p.m.

They also shared news of The Dean Bar. They have a new menu created by bar manager Richard Ruff and lead bartender Amaris Hernandez. Seasonal cocktails include a Black Pepper Gin & Tonic, Pineapple Martini and Sesame Sidecar.

As for the restaurant space, things are still in the works, said a hotel rep.