In 1999, Dean and Maria Scanlon turned a space formerly used as a hardware store into a 26-seat restaurant with an eclectic international menu that helped its diners find "freedom from limitations." Since then, L'attitude's cuisine has lured in a steady stream of patrons, who gather around tables for dishes ranging from asian spring rolls and Cajun jambalaya to veggie risotto and a slow-roasted Atlantic salmon large enough to feed two people or one yeti. The Scanlons decided to expand as a result of their casual-yet-upscale eatery's popularity, and have been taking over and renovating adjacent business spaces as they become available. Now on several weeknights, live music and karaoke entertain guests.
A Marine Corps tour of duty introduced Chef Daniel Houle to a world’s worth of cuisine. Stateside, he perfected his culinary techniques as a sous chef for an array of restaurants that served both à-la-carte and banquet menus. Now, at 39 West Restaurant and Lounge, Chef Daniel deconstructs Italian staples to bring in modern twists and merges them with American flourishes. The two cuisines intersect most vividly in 39 West’s grilled pizzas, which the kitchen staff sprinkles with American standbys such as philly cheesesteak and barbecue chicken. Dining companions can perform syncopated chewing to complement the bass lines of live music from Wednesday to Saturday.
In the kitchen of Fusion El Rincon Del Sabor Restaurant, cooks conjure the flavors of Ecuadorian cuisine. They marinate shrimp for fresh ceviche, grill steak sandwiches, and sauté pans of Ecuadorian-style fried rice. Each day of the week brings a dedicated dish: on Mondays, for example, it's seco de chivo—a rich lamb stew with flavors deepened by dark beer.
You would be hard pressed to find a can opener anywhere in the kitchen of Cilantro Mexican Grill. That's because the restaurant's chefs don't need one; they only cook with fresh ingredients. A typical day in their kitchen sees the chefs mashing the nutty flesh of ripe avocados into guacamole, slicing fresh tortillas to be fried and sprinkled with lime juice, and grilling adobo-seasoned chicken, steak, and fresh line-caught Atlantic pollock purchased from local fisherman at the docks of Point Judith, Rhode Island. Local growers get in on the action too, supplying the kitchen with tomatoes and onions. All five locations serve mason jar margaritas and craft beers with the Cranston location finding patrons sipping one of 20+ brews.
Village Italian Deli & Meats satiates cravings for handheld meals with a menu of hot and cold subs. Cold options include the tangy buffalo-chicken salad and the pepperoni-and-cheese sub, and warmer offerings lean toward Italian-inspired sandwiches loaded with meatballs and peppers or eggplant parmesan.
Cuisine Type: American
Handicap Accessible: Yes
Number of Tables: 1?5
Parking: Parking lot
Most Popular Offering: Burgers, quesadillas, mac 'n' cheese
Delivery/Takeout Available: Yes
Outdoor Seating: Yes
Boomerang Deli and Wieners is a popular local joint, and with its vast menu filled with sandwiches, salads, pastas, and local favorites such chowder, it's not very hard to see why. Patrons stop in to grab 1 of the eatery's 27 subs and wraps or 9 quarter-pound burgers. Or, they can dive into 15 types of gooey baked mac 'n' cheese, including ones with barbecue pulled pork and bacon.
Other options include wings, quesadillas, and clam cakes, which are the most appropriate thing to get a lobster for its birthday. One of the most in-demand seafood dishes is the fish 'n' chips?Boomerang has been known to sell more than 100 of them in a day.