A bastion of northeastern good cheer just off the gaming floor, Wicked Good's lingua franca is professional sports, with priority given to New England teams on more than 25 TV-screens worth of live games, tournaments, and hootenannies. Turn fistfights with clones into friendly meals with a starter basket of hot, breaded mozzarella sticks escorted by savory marinara sauce ($5.99) or the Double Header, which drizzles a pair of Rhode Island's own stuffed quahogs with fresh lemon ($6.99). The Yankee Dipper tops a tender roast-beef sandwich with melted american cheese and duets it with au jus dipping sauce ($9.99). Otherwise, egg on the kidneys' natural team rivalry by chasing a New York Yankee pot roast ($13.99) with the Red Socks, layers of red velvet cake and chocolate truffle filling ($6.99).
Ten Prime Steak & Sushi's executive chef, Lou Cruz, char grills a carnivorous array of hand-cut Prime and Certified Angus steaks. Each one has been aged for a minimum of 28 days and is accompanied by a complex sauce—always made in-house, sometimes via a two-day process. His juicy and flavorful steaks earned the restaurant The Providence Phoenix's best steakhouse award in 2011 and 2012.
Chef Cruz also whips up other specialties with equal care, including house-made meatloaf, swordfish, and velvety day boat scallops. On the lighter side, a full sushi bar serves up colorful nigiri and maki, including one made with Maine lobster, beef carpaccio, and truffle-chili oil. Diners can wash it all down with their choice of specialty cocktails and 14 wines by the glass.
Most chefs tend to specialize in a particular cuisine, such as Italian or sushi. Prezo Grille & Bar's executive chef, Tim Vaillette, however, prefers to specialize in a little bit of everything. His main menu runs the gamut from classic American burgers to Barcelona-style swordfish served with rice pilaf. He also draws inspiration from Italy, topping the house-made dough of his thin-crust pizzas with ingredients such as buffalo mozzarella, ricotta, meatballs, and caramelized onions. Tim even dabbles in sushi, preparing specialty rolls such as the bad boy maki, which he coils with spicy salmon, avocado, and spicy mayo before serving it atop a revving motorcycle. To complement Tim's far-reaching menu, Prezo's bartenders serve an extensive selection of cocktails and craft beer, as well as more than 20 wines by the glass and 50 by the bottle.
Feasts unfold in Prezo's upscale, romantically lit dining room or in its similarly lit bar, where four plasma televisions stay tuned to the latest sports game.
In the tradition of hibachi service, the performance chefs at Saga Hibachi Steakhouse & Sushi Bar delight patrons by flipping chopped veggies high in the air and setting meat aflame on tabletop grills. Diners can choose for their meals to be prepared with veggies, chicken, steak, or seafood, or they can opt for entrees such as teriyaki shrimp from the kitchen. Not to be outdone by the hibachi chefs, sushi artists prepare maki rolls in full view of patrons curious about what rice looks like. In addition to the more than 30 rolls, there's also sashimi in cuts of yellowtail, eel, and white tuna.
For 30 years, the culinary family behind CJ's Steakloft has whipped up a spread of savory steak-house fare, including juicy slabs of beef, hearty pastas, and fresh fish. Cuts of prime rib fill plates with tender helpings ($19.95), and Parisienne sirloin ($18.95) proves its whereabouts with an airtight alibi of thick, tasty grill marks. Pasta entrees, such as the creamy chicken-and-broccoli alfredo ($14.95) unite starch and protein in a palatable symphony of flavor, and seafood dishes such as baked stuffed haddock deliver artfully prepared packages of fresh, flaky ocean fare ($16.95). Combination dinners unite land and sea with mix-and-match entrees such as steak tips and lobster accompanied by an edible aide-de-camp of potato or vegetable ($24.95).
CW's American menu—which features locally sourced seafood and thick-cut steaks—combines the comforting nostalgia of classic Americana with contemporary cooking techniques. Their modern methods include rubbing each cut of meat with a proprietary blend of spices before broiling them at 1,200 degrees Fahrenheit to seal in juices. When possible, the chefs source their seasonally changing ingredients from local businesses to encourage the local economy and give their wheelbarrow driver a break. In addition to the contemporary fare, Friday and Saturday evenings bring merriment and dancing as the restaurant showcases live jazz and prerecorded FDR fireside chats.