China Inn Restaurant's menu is like a gustatory balloon ride over China, exploring different regions and culinary traditions to gain an understanding of the country's myriad subcultures. Cantonese-style dishes, such as saut?ed lobster with a garden-fresh medley of snow peas, bamboo shoots, and water chestnuts, demonstrate favoritism for veggies, whereas the Sichuan and Hunan entrees re-create those cultures? characteristic spices and chilies with incendiary sauces. Mu shi, a traditional Mandarin dish, presents diners with pork, shrimp, or beef and vegetables as well as four Chinese pancakes to scoop up and wrap each bite or envelop a love note to a date.
In contrast to the complexly assembled menu of pan-regional specialties, China Inn Restaurant's dining room embraces a more elegant simplicity. The airy space features a large, central skylight that allows ample sunshine to wash over tables and plates. Chinese pottery adds a distinctive and authentic touch to the decor, whereas leafy plants create a calming, natural ambiance and an ample supply of oxygen to last through the dinner rush.
Nature is responsible for stimulating all the senses at Cresta Bar & Ristorante, where diners savor fresh ingredients as they bask in the shade on an outdoor patio. Fresh flourishes such as foraged mushrooms and homemade pasta embellish the entrees, which include panko-encrusted cuts of veal and chicken. More than 60 wines pair with the meals so that guests don’t have to determine complementary flavors by licking a color wheel. Diners can eat either inside or on the terrace, where marble-topped tables reflect the leafy branches that criss-cross overhead, leaving matte wrought-iron bistro chairs to lounge on the flagstone patio.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Garden Grille Cafe’s menus are stacked with delicious American-style food offerings designed to meet the hungry demands of vegetarians, vegans, and anti-gluten demonstrators. Introduce your stomach to vegan vittles with the gluten-free grilled sweet potatoes ($6), the vegan-friendly and gluten-free soybean pod sustenance of edamame ($6), or Grandma Reggie’s raw heaven salad ($10), a concoction of arugula, mango, avocado, grapefruit, beet-infused jicama, cashew gomasio, and homemade dressing. Lunch lovers can munch on a vegan BLT ($7) with tofu "bacon" and chipotle sauce, while dinner derring-doers can opt for the Buddha Bowl ($15), filled with grilled tofu, tempeh, organic brown rice, and fresh veggies, or a roasted butternut-squash quesadilla ($10) with black beans, jack cheese, and a salsa side. Guests who show up on Sundays from 9 a.m.–3 p.m. can enjoy the brunch menu, which unifies the chronologically asunder meals with vegan French toast ($8), the Garden Grille omelet ($8), and pancake stacks ($6–$7).
Rhode Island Monthly gave Rasoi Best of Rhode Island awards in 2007, 2009, and 2010. Rhode Island Monthly and the Boston Phoenix both gave it positive reviews. Five TripAdvisors give it an average of 4.5 owl eyes and rank it #1 out of 118 restaurants in Pawtucket.
In Wolof, Senegal’s most widely spoken language, the word “bayal” means “meeting place.” This is an apt description of the goals of Bayal Restaurant’s Senegalese owners, who strive to make their eatery a meeting place for the different cuisines they encountered while moving around Africa and Europe. There, they serve the Senegalese, Togolese, Beninese, Malian, Ivorian, and Mediterranean recipes that they loved best, both in lunch and dinner buffets and by the plate.
Using fresh ingredients, the chefs prepare an eclectic mix of dishes as richly colored as the dining room’s pumpkin-hued walls. They stew lamb with various fixings, including sweet potatoes, cabbage, and a groundnut sauce. They spoon herb-stuffed whitefish in a tomato stew over a choice of jasmine rice or really tender forks. And for the dinnertime buffet, they add in a few signature dishes, such as rack of lamb and cornish hen. Desserts end meals with sweet tastes such as couscous pudding with tropical fruits and beignets sprinkled with orange-flower water.