It was fate that brought executive chef Ian Shukis to Press, Wickford’s new culinary destination for New England fare. At least, that’s how co-owners Jared Rippert and Elise Walsh describe their first encounter with him.
“Jared wanted to go to Mystic,” Walsh explains, “which is not somewhere we go often, but Jared had one particular place in mind. We drove down to Connecticut only to find out the restaurant was closed. We chose another spot nearby and sat at the bar, next to Ian. We started talking to him about what we were up to, and it turns out he had graduated from the Culinary Institute of America (CIA), had a great background, and was just coming out of New York – he was the final piece to the puzzle.”
When Rippert and Walsh first envisioned Press, they saw it as part cafe, part retail space where Walsh could highlight one of her hobbies, the letter press. Walsh owns several cast iron letterpress printing machines, like the Golding Pearl and Chandler & Price, which is where the name “Press” originated. After listening to the people of Wickford, however, they realized what the community needed was a new date spot – a place to liven up the nightlife scene, a restaurant with a refined menu – so their vision changed, and with it, further renovations: they needed to include a kitchen, obtain a liquor license, and find an executive chef.
Shukis was drawn to Rippert and Walsh because of the thoughtful questions they asked and their pure-hearted motivation. “It was clear they were interested in making great food for people, focusing on the best quality rather than just the highest number of people through the doors, and that really resonated with me,” Shukis says.
At the time the trio met, Shukis was living in his home state of Connecticut. “My life has been crazy, like everyone else’s since the pandemic,” he begins. “I’ve worked in a lot of different states, at a lot of different restaurants. As a New Englander, I grew up with the farm-to-table movement, so it’s imprinted on me. The CIA is rooted in French cooking. The chefs I’ve worked with have had a slant for Italian or European techniques. I’ve also worked with Caribbean styles, and honestly, it’s been a melting pot of culinary influence. Each opportunity I’ve had led to growth and advancement, so it’s been a nice journey, not a chaotic one.”
Drawing from Shukis’ background, it felt natural for Press to move into the genre of new American cuisine, blending the best of different cultures while remaining truly New England. “The goal is to be as authentic as possible, but rooted in something that leaves a food memory,” says Shukis.
Press opened in December of 2024, featuring brunch and dinner. From Raspberry Honeycomb Tartines – with herbed whipped ricotta, raspberry preserves, honeycomb, sunflower seeds, and sage – to Mushroom Risotto, the menu is full of mouth-watering comfort foods that are intentionally plated, right down to the flakes of sea salt. “I see a lot of menus that are challenging, but I wanted some familiarity,” Shukis says. “Our goal is to help guests relax. We could get down to the science of it, the molecular gastronomy, but I didn’t want it to get so complex that the comfort gets lost.”
The bar and coffee menus were also designed with equally thoughtful detail, down to the “snacking bacon” that comes with the Bloody Mary. “I had too much time to think about the cocktails while waiting on the red tape,” Rippert says with a laugh. “We wanted to take classics and elevate them.” Case in point: their Espresso Martini. Each one is made with real espresso, fresh to order. “It’s chilled so it doesn’t melt the other ingredients,” Rippert explains. They use a potato vodka for taste and consistency, an Italian coffee liqueur – “I tried all of them, and Borghetti is the best,” he assures – and a homemade Demerara syrup, topped with cocoa bitters. “I know it’s a bold statement, but I think it’s the best espresso martini in Rhode Island.”
“This is definitely a passion project for us,” Walsh adds. “All of us are in our early 30s, and we have the opportunity to dive into our craft. Places like Wickford can be overlooked, and we’re working hard to make this a place people want to go – to reconnect with friends and grab one of Jared’s amazing cocktails, that spot where you can relax after a long day or go to have fun. We are constantly pushing ourselves to make it the best it can be.”
“What I love about restaurants like Press,” Shukis divulges, “is that every aspect is thought of in a way that best serves the community. We’re trying to make something that people will fall in love with.” And just like that, the final piece of the puzzle is in place – turning a chance encounter into a space where people can gather, connect, and create lasting food memories.
30 W Main Street, Wickford
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