L'attitude's eclectic menu defies pigeonholing by highlighting a variety of international flavors. Amid brick walls, high tables, blue tablecloths, and a wealth of friendly service, diners can relish grilled day boat scallops and asparagus with balsamic drizzle ($12), or extinguish blazing belly cravings with warm brie, served with ciabatta crisps and house-made blueberry preserve ($8.25). Burger-lovers can flirt with the brandied pear burger with caramelized walnuts, dried cranberries, and gorgonzola ($10). The wild mushroom and black peppercorn meatloaf ($15) and herb roasted chicken ($16) entrees offer elegant comfort, like snuggling with a teddy bear who's wearing pearls. L'attitude also offers family-style plates that accommodate two or more normal humans, as well as gluten-free options that accommodate normal humans with a distaste for gluten. Regular live music keeps ears occupied so that they don't pester mouths for food samples.
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.
At Efendi’s Mediterranean Bar & Grill, Chef Efendi wields more than 30 years of culinary experience to populate a menu with Turkish-inspired Mediterranean victuals. Portobello bruschetta or morsels of Norwegian smoked salmon, flecked with cream cheese and capers, kick off an evening spent attempting to bend forks with telekinesis amid apricot walls, gold-fringed mauve curtains, and a fireplace surrounded by stone. Entrees of fresh sole fillets, stuffed with shrimp and garlic, arrive to the brick patio whose tables also welcome the weight of chicken sautéed with walnuts and blanketed in tangy pomegranate-molasses sauce. On occasion, the shimmy of a belly dancer provides a coin-tinkling soundtrack as dinner companions fork into a homemade dessert from a daily rotation of sweets, warming to the idea of adopting the baklava as national currency.
The chefs at Parkside Steak & Wings slather heaping trays of boneless buffalo wings with 13 piquant sauces, ranging from sweet and sour to tongue-igniting Volcano. The culinary construction crew swiftly tackles orders of up to 100 wings to stoke the flames of big-game gatherings or start a round of meat-inspired Jenga. Parkside's menu also boasts nine cold sandwiches stuffed with succulent Boar's Head meats, as well as Mediterranean victuals, such as falafel and gyros.