With enough screens to broadcast every NFL game, Tinker's Nest situates itself as the go-to place for game day. The pub caters to a sports-loving, beer-drinking audience, keeping 12 brews on tap and more than 50 in bottles. It also maintains a hearty, meat-centric menu that includes two-story burgers and pulled-pork quesadillas. Paying homage to its Irish roots, the pub stocks more than 20 whiskeys and bourbons, as well as a pot o' gold, which is an ancient Irish euphemism for a pail of whiskey.
Brothers Donald and Tony Amaral opened Amaral's Fish & Chips in 1984, and the restaurant has churned out several thousand clam cakes per week ever since. Though the deep-fried delicacies are a popular draw, Amaral's has become especially known for its stuffies?a mixture of quahog, bread crumbs, spices, and vegetables baked right inside the clam's shell. Indeed, this traditional New England clam shack keeps locals happy with its seafood-driven menu, but it's also struck a chord with its sweet Portuguese bread. Much like the Loch Ness Monster, this bread only makes an appearance on Wednesdays, Thursdays, and Fridays. Customers who stop in early enough can actually purchase it while it's still warm.
European and American flags crown Redlefsen's Rotisserie & Grill, symbolizing the cuisine that can be found within. The restaurant specializes in German cuisine, particularly wiener schnitzel. When preparing this dish, cooks observe traditional techniques: they pound out the veal with a German dictionary, and then bread, fry, and accentuate it with lemon, capers, and anchovies. Chefs also create French-inspired chicken Provence and draw inspiration from Italian and Portuguese cookbooks. To complement meals, the restaurant maintains a diverse collection of imported beer, including Leffe Blond and Warsteiner.
Every Wednesday and Thursday in October, the restaurant celebrates Oktoberfest. Accordion players fill the beer hall with traditional melodies and the Alpenblumen Bavarian dancers perform folk dances.
Le Central's classic bistro atmosphere charms visitors from the onset with black-and-white-checked floors framed by red and yellow walls. The eatery's farm-to-table approach to French fare keeps admiration flowing, and even helped garner a head-nod and Best Neighborhood Restaurant distinction from Rhode Island Monthly. Below modern hanging lights, tables populate with starters of butter and herb-roasted mussels, house-made charcuterie, and salads rife with roquefort and gruyere cheese. Entrees of locally sourced fish and traditional coq au vin steam with olive tapenade, house-cured bacon, and chili-glazed duck confit.
While sipping on a cocktail or wine at the weathered wooden bar, guests can question the bartender about the bistro's Sunday brunch crepes or the architectural possibilities of crafting a beer hat out of a classic French beret.
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Like Willy Wonka's prized collection of gum drops, each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fruit, candy, or chocolate flavored desserts with crumbled graham crackers, peach slices, berries, or granola and they can dig in amid the shops’ bright green-and-orange-color scheme.