Cafe 55 cultivates a relaxing atmosphere by cushioning guests in plush white booths and turning the lights low. Towering hookahs filled with fragrant tobacco invite patrons to take a puff of rich flavors such as mango and vanilla before expelling smoke into the air to make swirling patterns or 3D Rorschach tests. Appetizers and drinks, including beer, sangria, and nonalcoholic smoothies, pair with the hookah action.
Bar 101 satisfies hungry patrons with a revamped menu of affordable American fare and invites leisurely sipping with lively weekly entertainment. Frenemies can make peace over a basket of frings, a hybrid of spiced onion rings and crispy french fries ($5), before moving onto heartier fare, such as a buffalo-chicken toasted Torpedo sandwich ($7) or 8-ounce 101 burger with cheddar cheese, hickory-smoked bacon, onion rings, and special sauce ($8). Herbivores can snack on an array of salads ($4–$8) or caprese pizza, loaded with melted mozzarella, roma tomatoes, and fresh basil ($7).
Lively piano bar Powers Pub lubricates sticky throats with tasty mixed-drink specialties and wines so they can sing along with the rotating lineup of nearly nightly live music acts. Bartenders please liquor-likers with delightful cocktails such as the Good Night Kiss, a vanilla-vodka-based concoction with Lazzaroni and Copa de Oro liqueurs and crème de cocoa topped with whipped cream. Imbibers can fill up on the menu's enticing plates of honey-habanero wings ($7) or helpings of Queen's Envy pizza ($11), a walnut-and-basil pesto pie that coats shrimp with marinara purely to spite allergic female monarchs. Frequent Monday trivia nights test useless knowledge capacities, while a program of performers singer-songwrites an agreeable quaffing soundtrack.
Seasonal sports flicker on flat-screen TVs at Part II Lounge, where a menu of lip-smacking pub grub coasts down esophagi on foam-capped surfs of domestic suds. Starters such as pulled-pork nachos enable table-wide bonding and barbecue-sauce-smothered thumb wars, with winners scoring a homemade roasted garlic hummus platter with toasted pita chips. Toe-tapping tunes pour from an on-site jukebox, underscoring chews on an all-purpose munchies platter that combines chicken tenders, mozzarella sticks, onion rings, and seasoned fries onto one sprawling salver. Spirits soar on the dance floor thanks to infectious riffs from live bands and DJs, and the dulcet clack of ricocheting balls echoes throughout the lounge on Mondays and Tuesdays during complimentary pool games.
The enticing menu, which has been crafted by executive chef David Cardell and celebrity chef and cookbook author Joyce Goldstein, shines a culinary spotlight on the flavors of the Mediterranean Sea. Empty-bellied diners can chose from a variety of salads and mezze ($7–$25), as well as entrees of flatbreads, kebabs, tagines, pastas, seafood, and more ($12–$29). The Rhode Island little-neck-clam flatbread ($14) is lovingly saturated with basil pesto and topped with creamy grana padano cheese. Noodle fanatics can set their sights on the penne al forno alla Bolognese ($15), which is oven-baked with meat sauce and topped with fresh parmesan. Protein-craving masticators can hang a fang on the grilled rib-eye steak ($29), topped with porcini butter and served with steamy parmesan-garlic fries that handily lend themselves to table Jenga.
Smoke Lounge's historic two-story all-brick building shelters a lounge of delectable eats, a bar boasting myriad libations, and a walk-in humidor lined with fine cigars ready for awaiting lighters. Prepuff, visitors nosh their way through plates of Italian eats including fried calamari tossed with hot peppers in champagne-garlic-butter cream sauce ($9.95) or paninis stuffed with imported Parma prosciutto and homemade mozzarella ($9.95). A bevy of beverages, bottled beers, and liquors intermingles with after-dinner cigars, including stogies from such tobacco wranglers as Rocky Patel, Magna, and Arturo Fuente, easing visitors through smoky exhalations. Smoke Lounge's ventilation system captures smoke as soon as it leaves visiting lips, spiriting it out of the restaurant and into its new job as a mystery-additive in ’80s music videos.