Bar ‘Cino: Off To A Scintillating Start

By: Tom Leyden

In just six months since the doors opened, Bar ‘Cino has already made a significant impact on customers and the community. The team has seized an opportunity to capitalize on the space and tradition of a successful restaurant, and has captured the attention and loyalty of customers, not only from Westwood, but from surrounding towns as well.

“The leadership group really liked the demographic breakdown of the community,” said general manager Bryan Parkin as chatted while sitting at Bar ‘Cino’s bar. “They liked 109. They liked the traffic and the ability to come into a space that was an existing restaurant space, with people that wanted an additional restaurant within the community. We’re looking to do business in communities where we can support that community, and the community will support us in return.”

That communal philosophy starts at the top, reflecting the unique business structure of The Newport Restaurant Group, a well-oiled organization that owns and operates restaurants in Newport, Middletown, Warwick, Providence, Narragansett, Wellesley, Concord, Cranston, Tiverton, Brookline, Watertown, and now Westwood.

“We’re a 100% employee-owned company,” Bryan shared. “Over the course of 22 years between 1995-2017, our employees bought out the original owners, and we landed on an Employee Stock Ownership Plan model. There is a normal corporate structure within our organization. There’s a CEO. There’s a CFO. There’s a Director of Operations, a Chief Operating Officer.

“All the profit-sharing goes back to the employees. So, at any given point between 1,000-1,500 employees share in the ESOP, as long as they work a minimum amount of hours. One of the nice things about it? Our guests tend to get it. They know we’re not enriching a single person. We’re helping to support 1,000 to 1,500 people, all working for a common shared goal.”

While that’s the big picture “how and why” of The Newport Restaurant Group, the shared goal at an individual restaurant is to create a vibrant vibe with friendly staff and delicious food, something Bar ‘Cino has accomplished since the grand opening in November.

“The consistency of the food and the style of the service,” said Bryan, immediately, when I asked what the key to the instant success has been. “In 2025, to have incredibly kind, engaging people taking care of you when you go out to eat, at a reasonable price, is not something you see very often. For us to have continued to do that is a huge success for us. The style of food lends itself to feeling like you can dine here more than once a week or once a month. It’s a little bit lighter style. Our food is meant to be healthier for you, but not in your face, and people really enjoy it.”

Within the first month, Bar ‘Cino made a significant contribution to The Westwood Food Pantry, partnering to raise funds with every dessert sold in the month of December. It was an early indicator of the team’s dedication to philanthropy and engagement.

“We really try to support communities as much as we can,” said Bryan. “We try to be involved in what the area is doing, whether that is through cash donations, gift cards, or donations to food pantries with every individual gift card sold on Cyber Monday. Food insecurity is something near and dear to us, and food insecurity is interesting, because you live in Westwood or Brookline or Concord and you don’t think that happens, but there is food security in those communities.”

As our conversation shifted to the Bar ‘Cino menu and what’s been popular with customers, Bryan shared his background as a chef, his transition to management and his pride in the fact personnel turnover at The Newport Restaurant Group is extraordinarily low. In 2023, the turnover rate was just 5%, compared to a 140% turnover rate at another popular restaurant group. Understanding the culture and how to satisfy regulars is key to making a real impact. That, and having great food.

“The Rigatoni Bolognese, the Crispy Cauliflower, the Chicken Milanese… who doesn’t like pan-fried chicken?” he laughed when rattling off some popular dishes.

When I interjected with my own affection for the 22 oz. Bone-In Ribeye, Bryan said, “Oh yeah, that’s really tasty, and sometimes I’ll cut it up into three pieces and I’ll have three little meals with it. It’s perfect for me. My personal favorite is the roasted chicken. It’s awesome – the best value on the menu. A whole chicken, $35, you get potatoes and broccolini, it’s plenty for two people to share.”

With an energetic bar, sharp staff, Bar ‘Cino has successfully captured the essence of what was, while injecting a new vibrancy to a familiar space. A catering menu is also available, providing a convenient and unique option when hosting a party.

True to character, Bryan says, “You can check out the menu online, give me a call or just pop over and talk to me. We don’t need a lot of lead time. If you’re having a group of 8-10 people over, it’s a better alternative to getting a la carte food or trying to go to the grocery store and cook for people.”

Listen to my full conversation with Bryan in Episode 143 of The Westwood Living Podcast below.