Spring House Seafood Grill’s Brian Waronker making the Outside Providence.

Spring House Seafood Grill
T.F. Green International Airport
North Terminal, Gate 11
2000 Post Rd
Warwick, RI

Inspired by the elegance of the Spring House Hotel, Spring House Seafood Grill brings a celebrated Rhode Island tradition to T.F. Green International Airport. Perched on the bluffs of Block Island since 1852, the Spring House Hotel is one of the oldest and most iconic seaside resorts in the Northeast. For generations, it has welcomed guests with sweeping Atlantic views, gracious hospitality and a deep connection to New England’s coastal heritage. Opened in April, Spring House Seafood Grill draws inspiration from that legacy, honoring the hotel’s history and sense of place through a menu rooted in the flavors of the Rhode Island coast. Fresh seafood, classic preparations and a relaxed yet refined atmosphere reflect the spirit of the original Spring House. For passing travelers, a sip and taste of the region’s creativity is a signature welcome — or farewell — available in the airport.

Creator: Bryan Waronker, Senior Manager, Training & Operations

Cocktail: Outside Providence

Ingredients:

• 2 oz. Gray Whale Gin
• 0.5 oz. Aperol
• 1 oz. lemon juice
• 1 oz. simple syrup
• 2 dashes Angostura Bitters
• Club soda

The Outside Providence cocktail.

Method: Build all ingredients in a mixing tin (except for soda water) and add ice. Shake vigorously and then pour the contents into a wine glass. Add fresh ice, and top with soda water. Garnish with an orange wedge.

“Outside Providence is an approachable, balanced, and boozy twist on an Aperol Spritz. The goal was to maintain the perfect equilibrium of sweet, sour, and bitter elements,” said Bryan Waronker, senior manager of training and operations of Spring House Seafood Grill. 

“This cocktail is inspired by the pair of legendary New Englanders the Farrelly Brothers and their film, ‘Outside Providence.’ The loose tie-in here is that Warwick is outside of Providence. We like to use local references in our cocktails whenever possible.”