Max and Zelda’s Oasis Café's menu comforts grumbling bellies with made-from-scratch breakfasts, hearty German entrees, and down-home delicacies. In the morning, fluffy pancake clouds ($4.29 for two) fill with sweet syrup-rain as coffee ($1.89) brews in the distance. Egg lovers can choose from omelets ($8.59), frittatas ($8.59), and breakfast platters lined with home fries or buttered grits, red-eyed gravy, and a choice of toast or a biscuit ($9.59). Come lunchtime, hot BLTs ($6.59) parade across plates, pausing for dips in chili pools ($4.29/cup, $6.59/bowl). Three types of schnitzel ($14.99) explore the German culinary tradition as the eggplant parmesan ($11.59) sails tasting tourists to Italy on a sea of pasta, marinara sauce, and old-world wishes.
Salvation Cafe proudly proclaims that it's been "keeping Newport weird since 1993." And indeed, from the decor to the menu, most items at the eatery have a charming dose of the unexpected.
Gayot deems the interior "comically cozy," with a mix of hippie chic and Bollywood colors. Aqua chairs form a ring around a teardrop-shaped community table, Elvis busts peer across the room, and velvet curtains frame the windows, which are surrounded by a hodgepodge of hanging artwork.?
The chefs amps up familiar dishes with flavors borrowed from across the globe. They glaze their St. Louis ribs with sriracha and pineapple, for example, and stuff their ravioli with jalapeno and goat cheese, deftly crossing "from India to Thailand to Mexico and America without missing a step," according to Yankee magazine. Don't skip the more straightforward offerings, though?the pad thai is reportedly excellent.
Classic drinks taken one step further seem to be the bar's specialty. No ordinary breakfast cocktail, the bloody mary royal sneaks in pickled shrimp and smoked paprika, while the pom'rita (made with pomgranate juice, of course) gets a kick from jalapeno syrup. Guests can enjoys drinks with dinner or in summer, at the al fresco tiki bar.
Blue and red pendant lamps glow above Newport Tokyo House's four hibachi grills, where chefs in matching hats sauté meat and vegetables for the diners gathered around each sizzling tabletop. At the sushi bar in the 100-seat dining room, cool knives slip through ribbons of fish and vegetables bound for specialty sushi rolls, some of which are deep fried, wrapped in sheets of pink soy, or crowned with neon constellations of tobiko. Bowls of udon or soba noodles pour forth steam near plates of scallops and chicken brimming with teriyaki sauce like the blooper reel from The Three Stooges Start a Catering Company.
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fall-themed or chocolate-flavored desserts with crumbled graham crackers, peach slices, berries, or granola, they can dig in amid the shops’ bright green-and-orange-color scheme.
Rhode Island Monthly reviewed Perro Salado and named it a Best of Rhode Island 2008 Editors' Pick. Newport Life Magazine readers named the restaurant's margarita Best of Newport County 2010. GoLocalProv featured it, and Yelpers give it a four-star average.
The aroma of brewing Downeast coffee drifts through the air, its trail floating over a plentiful helping of Gifford’s ice cream scooped onto a European-style dessert waffle. This chilled yet toasty combination is both the signature and the namesake of Max and Bear’s Ice Cream & Dessert Waffles. Inside the confectionary haven, staff members transform breakfast into dessert by topping the gridded morning dish with frozen flavors such as muddy boots ice cream with salted caramel. They also blend fresh fruit smoothies and thick ice-cream shakes such as the coffee bomb, made with iced coffee, Rhode Island coffee syrup, and a dash of cream.