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).
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.
Though churrasca restaurants are popping up everywhere, Ivan Utrera is generally recognized as the first bold soul to open a Brazilian steakhouse in America, bringing family recipes from his native city of Sao Paulo. For nearly 20 years, Rodizio Grill's teams of gauchos have presented three-foot skewers of rotisserie-grilled meats tableside, giving guests the opportunity to sample as much as they can shake their fork at. The selection of seasoned meats includes picanha com parmesao—sirloin encrusted with parmesan—and frango agri-doce, chicken glazed in a sweet and spicy sauce. The gauchos also present skewered fruits and vegetables, including Rodizio's signature grilled pineapple.
The menu keeps it simple with only a few other embellishments, but they certainly share the spotlight with the churrasca. Unlimited appetizers include polenta and banana poppers, and a gourmet salad bar features whipped potatoes, Brazilian black-bean stew, and grilled veggies with parmesan cheese. Everything is homemade, including the desserts and the specialty limeades concocted from fresh limes and sweet cream. Because the menu is centered on meat and vegetables, 90% of the restaurant's dishes are gluten-free and wouldn't know the first thing about how to approach a carb at a dance party.