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Newport Harbor buys seven Papa Razzi locationsNewport Harbor buys seven Papa Razzi locations

Bret Thorn, Senior Food Editor

March 14, 2012

2 Min Read
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Bret Thorn

Newport Harbor Corp. has acquired seven of 12 Papa Razzi Trattoria and Bar locations from Charles Sarkis, founder of the Boston-based Back Bay Restaurant Group.

Newport Harbor Corp. — the Newport, R.I.-based parent company of Newport Restaurant Group, which owns seven restaurants, a Relais & Chateaux hotel and a marina, all in Rhode Island — bought the Papa Razzi restaurants in Cranston, R.I., and the Massachusetts cities of Boston, Burlington, Chestnut Hill, Concord, Framingham and Wellesley.

Terms of the deal were not disclosed.

Early last year, Sarkis, who has been battling cancer, sold most of Back Bay Restaurant Group’s assets to the San Francisco-based Tavistock Restaurant Group. The 33 restaurants acquired by Tavistock include the Abe & Louie’s and Joe’s American Bar & Grill chains.

Commenting on the Newport Harbor acquisition, chief executive Paul O’Reilly told Nation’s Restaurant News: “It’s a great fit for us. It gets us into the Boston market and transforms us from a Rhode Island company to a New England company. It has a lot of proven, very profitable locations.”

NHC traditionally had built and developed its own restaurants until it bought Hemenway’s Seafood Grill & Oyster Bar in Providence, R.I. in 2009.

“That was a departure from what we’d done, and we liked it,” O’Reilly said. “It forced us to look at acquisitions as a model for growth.”

He said Papa Razzi, a casual Italian chain, met the group’s culinary standards, and the locations they purchased fit NHC’s “financial and management reach.”

Sarkis retains five Papa Razzi restaurants in New York, New Jersey and Washington, D.C.

O’Reilly said NHC officials had no immediate plans to change the Papa Razzi concept, “but like with all our restaurants, we definitely want to take a look at where trends are heading and make sure the restaurants are properly invested in and kept up to date.

“We’ll continue to focus on great value, and we think that by managing it like we manage the rest of our restaurants, we can continue to improve upon it,” he said.

Editor's Note: A previous version of this story has been updated to state that NHC bought Hemenway’s Seafood Grill & Oyster Bar in 2009.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary
 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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