Brick Alley Pub - Now Hiring

Brick Alley Pub is Hiring!

We are looking to add team members to our fast-paced, team orientated, organized family!

If you are open to constantly learning, have a passion for delivering gracious hospitality, and are interested in a year-round position, we want to meet you!

Get started with an online application below or stop in and pick an application up in person.

Newport RI Best Small City in US - Brick Alley Pub Newport RI

Newport RI Voted a “Best Small City in US” By Conde Nast

Newport, Rhode Island: Small But Mighty

In a recent Conde Nast Traveler survey, our own Newport, Rhode Island was voted as one of the “Best Small Cities in the US.”

Pair incredible attractions like the beautiful views afforded when walking along the Cliff Walk, or a glimpse into the past on a tour of Newport’s Mansions, with great food and drink and you have yourself a little slice of paradise 🙂

While this is nothing new to those of us lucky enough to live nearby, it is still great to see our home recognized on such a large stage.

When planning your next trip to Newport – whether you are just walking down the street or driving over the bridge – be sure to stop in and say “hi.” We have a full lineup of Fall cocktails (the Apple Cider Sangria is particularly tasty) and tasty dishes both downstairs at Brick Alley as well as at PLUMBY’S, our upstairs burger bar.

Sea Quench Ale Citrus Mussels Recipe

Dogfish Head’s Sea Quench Ale Citrus Mussels Recipe

With the PLUMBY’S x Dogfish Head Tap Takeover taking place from 7-9pm tomorrow, we want to share with you this AMAZING recipe for Sea Quench Ale Citrus Mussels.

Let us know what you think after you try!

Sea Quench Ale Citrus Mussels Recipe:


  • 30 Local Mussels
  • Half Pint Dogfish Sea Quench Ale
  • Half Cup Teriyaki glaze
  • Quarter cup heavy cream
  • 2 Tbsp. Minced Shallots
  • 2 Tbsp. Garlic butter
  • 1 lime cut into 8 chunks


  1. Start medium sized sauté pan over medium heat
  2. When pan is hot add garlic butter and shallots and let it sizzle for one minute
  3. Turn heat to High
  4. Add Dogfish Sea Quench Ale, Teriyaki glaze and mussels
  5. Squeeze juice of limes into pan and add the chunks
  6. Cover for two minutes
  7. Add heavy cream 
  8. When mussels are open they are done
  9. Pour into bowl and garnish with fresh lime, parsley and black pepper
Dogfish Head Sea Quench Ale PLUMBYS Kickoff

Dogfish Head SeaQuench Ale Kickoff at PLUMBY’S!

We are excited to welcome the mad-scientist of beer Sam Calagione of Dogfish Head to PLUMBY’S at 7pm on June 21 for the summer launch of SeaQuench Ale!

What Men’s Health has claimed “…may be the world’s most thirst-slaying beer,” the SeaQuench Ale is Dogfish Head’s session sour quencher made with lime peel, black lime and sea salt.

From the Dogfish description, SeaQuench Ale is:

…a citrusy-tart union of three German styles of beer blissfully brewed into one. We begin by brewing a straightforward Kolsch with lots of wheat and Munich Malt, then we brew a salty Gose with black limes, coriander and our sea salt. We follow it all up with a citrusy-tart Berlinerweiss made with lime juice and lime peel. All three beers are then blended together in the fermentation tank to create this German hybrid.

So mark your calendars for June 21 and come join us at PLUMBY’S for the big night!

140 Thames Street • Newport RI 02840 • 401-849-6334 • fax 401-848-5640 •