Modeled after a cozy English pub, Ciro's Tavern maintains a menu packed with upscale pub fare, pizza, and delectable seafood, chicken, and steak entrees. Traditional tavern victuals take a posh spin with such options as the baked lobster macaroni and cheese ($12), the Ashworth burger—loaded with caramelized honey-dijon onions and gorgonzola ($8)—and lobster sliders ($3 each). Ciro's chefs smack the finishing topping-touches on eleven varieties of grilled pizzas, including the Lobster Mobster, with freshly cracked lobster meat nestled amid asparagus and tomatoes, reclining atop a molten bed of cheese and alfredo sauce ($13). Stab a fork into the lobster risotto ($18), the house specialty, or give steaks the deep-sea treatment with a coat of lobster cream sauce ($4), enhancing such cuts as the 16-ounce rib eye and 12-ounce sirloin ($18 each).
The eatery, a Woonsocket staple since 1983, invites kids, adults, and ageless immortals into its quaint and comfortable confines for classic homecooked meals. Once diners are settled into a cushy booth, they can feast on soul-soothing meals ranging from family-style rotisserie chicken dinners to homemade chowders and overstuffed sandwiches. To complement these hearty morsels, bartenders sling glasses of wine and domestic brews behind a full bar illuminated by the soft glow of televised sports.
Starting Friday, October 5 at 6 p.m. and running through Monday, October 8, O Fest RI, spearheaded by Doherty's East Avenue Irish Pub, celebrates autumn with beer, live music, and general merriment. The festival features fall-themed libations from as far away as Germany itself—with Oktoberfest brews from Spaten, Hofbrau, and Paulaner—and those from closer to home from brewers such as Harpoon, Sam Adams, and Shipyard. In addition, the festival will feature a lineup of musical acts, including What Matters and Those Guys.
Doherty's East Avenue Irish Pub, whose whopping 82 taps helped earn it an award for Best Bar and Beer Selection in The Phoenix's Best of Providence 2011, will anchor the celebration from their dark-wood bar. The bar itself serves a host of culinary treats from Prince Edward Island mussels in zesty zuppa sauce to blackened jerk salmon. An outdoor patio plays host to al fresco dining and lassoing the moon to impress dates.
Tierra Restaurant & Lounge grounds high-flying appetites with a savory menu of Spanish, Italian, and Latin cuisine. Celebrate the recent discovery of seafood by digging into shellfish options such as shrimp swimming laps in extra-virgin olive oil zested with garlic and spices ($7) or a generous pile of pan-fried calamari rings cozily marinating on a mild-and-hot pepper bed ($7). The baked paella bursts from kitchen confines to bedazzle diners with a gentle army of scallops, clams, mussels, and half a lobster, as well as chorizo and chicken, all baked together with Tierra’s moist saffron rice ($19). Tierra's lunch menu addresses midday cravings with afternoon delights including pizza margherita ($10) and caesar salad ($7).
Leather sofas sit across from a large wooden bar, whose polished surface reflects the flashing lights of flat-screen TVs overhead. The casual, yet elegant, atmosphere of Corrine’s dining room mirrors the distinctively American sensibilities that inform the restaurant’s menu. Chefs pluck their culinary inspirations from regions as diverse as the North East and the Deep South, arriving at a selection that includes rotisserie chicken, bourbon-glazed tips, and seared fillets of Atlantic fish. Though far-flung in origin, these dishes have at least one thing in common: each pairs nicely with a beer or cocktail poured by the barkeeper.
Corrine’s isn’t just known for its food, though. Three banquet spaces, including a grand ballroom, host private events seven nights a week that range from casual cocktail parties to wedding receptions for up to 300 guests. Back in the dining room, live entertainment takes place nearly every night a week; the schedule features everything from DJ-hosted ladies’ dance parties to cover bands and Dad playing his favorite Grateful Dead songs with a borrowed guitar.
The staff at Sullivan's Publick House cherishes three things: good food, good beverages, and good company. These pillars of traditional Irish hospitality shape the restaurant's day-to-day business, beginning in the kitchen, where chefs prepare authentic beer-battered fish ‘n’ chips and shepherd's pie. At the bar, the barkeeps pour one of 24 on-draft brews, such as Young’s Double Chocolate Stout or Hoegaarden. To fulfill the good company portion, the restaurant hosts trivia events and build-your-own burger nights that spark lively conversation about whether cheese belongs on top of a beef patty or securely in one’s front pocket.