Experience: The Loom Hotel’s Brook Kitchen + Bar in Warwick

A hotel restaurant’s refresh takes guests along for a classy culinary retreat

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Inside the recently rebranded Loom Hotel (formerly NYLO) is a restaurant that reflects the revamp’s timeless elegance: The Brook Kitchen + Bar. When a friend and I visited, we took in the ambiance of the dark green chandeliers, elegant granite top bar, modern abstract artwork on the walls of the lounge area, and industrious interior merging upscale and inviting vibes. Sweeping windows let in ample sunlight on a winter afternoon, setting the tone for a warm retreat from the everyday hustle and bustle. 

Outside, a waterside deck overlooks the Pawtuxet River and Pontiac Mills, perfect for spring days ahead, but for now, a handful of igloos offer winter patio dining. General manager Sayed Azazy shared that he envisions holding more events and renting out the igloos in the months to come. 

Once we’d taken our seats and ordered from the drink menu, the head bartender, Madison, served us delicious cocktails. I indulged in the Passion Fruit Tropical, which teased an island vacation with a sweet, cool burst of passionfruit and citrus. My friend had the Smoked Rosemary, a tart lemonade-based beverage with a cranberry frozen in ice.

With the help of our knowledgeable waitress Shaneka, we chose the Spinach and Artichoke Dip to start. The light, shareable app was served with housemade naan, which was grilled to the ideal ratio of warm and soft with a slight crispness – my new preference over the chips I usually see restaurants serve with dips, and a delightful vessel for the fresh and creamy dip. We also enjoyed housemade hummus and caperberry with the flatbread.

Shaneka also recommended the Chickpea and Broccolini Coconut Curry, and I’m glad I took her suggestion. This entree was a sweet and spicy combo, with textures that contrasted nicely in a medley of al dente veggies, soft chickpeas, and rice. My friend had the Salmon and Caperberries with mashed potatoes, complementing the lightly seasoned fillet and the way the caperberries mixed with the tomato and lemon sauce. The mashed potatoes were smooth but with enough chunks to lend a rustic feel. The dish paired nicely with the smokey cocktail he’d ordered.

Of course, we couldn’t say no to dessert. Shaneka told us how much her grandmother raved about their Housemade Bread and Butter Pudding, which turned out to be an easy favorite for us, too. This warm, comforting treat enticed us with cinnamon and vanilla aromas. The chocolate was a nice addition, while the blueberries and jam brought a satisfying fruity twist. We agreed that it’s the only way to finish out a night at The Brook.

 

The Brook Kitchen + Bar in The Loom Hotel

400 Knight Street, Warwick

TheLoomHotel.com/dining

 

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