Finnegan's Wake is an Irish-and-American pub-style restaurant, offering classic comfort foods in a welcoming and laid-back atmosphere. Certified chefs Ezra and James and their staff of Johnson & Wales graduates stand behind the range, whipping up favorites such as homemade shepherd's pie and Blount New England clam chowder. Come in for a slice of grilled pizza with housemade sauce, bite into a corned-beef sandwich, or fork up a bangers-and-mash dinner at this relaxed eatery.
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.
French-style bistro cuisine is The Grande’s specialty. The restaurant gets its ingredients from local farms and fisheries, who deliver organic meats and veggies whenever possible. The bistro’s wine list similarly emphasizes organic and sustainable wines from all over the world.
Luxe Burger Bar dishes out extra-thick milkshakes, inventive grilled-cheese sandwiches, and customizable burgers made with all-natural, USDA-certified beef. Stack coleslaw and veggies atop a foundation of grilled-to-order beef ($7.99), ahi tuna ($10.99), or four other types of protein. Fried mozzarella ($2) and sharp provolone (gratis) blanket meat before the chef tucks in the burger with Bruce Springsteen’s oral history of spice rubs from VH1's Storytellers. Give burgers zing with complimentary sauces, such as tzatziki and garlic aioli, or jazz up sweet-potato fries ($0.69 with build-your-own burgers) with chili and sour cream ($0.59 each). Diners can also slather burgerless burgers, a.k.a. a D'Luxe grilled cheese, with aged cheddar, havarti, swiss, and a hint of arugula ($7.99). The Frankenstein—four beef patties, four strips of bacon, four slices of american cheese, and two jumbo hot dogs slathered in chili, relish, and slaw ($19.99)—tempts the bravest eaters with a free T-shirt, if they can scarf down the entire monster after it spends a day learning table manners.
By setting his restaurant at the less congested end of Atwells Avenue, Ken Turchetta has stayed under the radar in Federal Hill—a status he enjoys because it keeps his restaurant intimate. That’s why even after 12 years in business, it’s common to see him make a stop at every table.
Since the beginning, chef Hector Madrid has been Ken’s go-to artisan for creating authentic Italian dishes from fresh, local ingredients. The resultant spread is impressive: chicken and veal marsala, fish fillets, and rings-only calamari, all easily paired with red or white wine by the bottle or glass.
The Duck & Bunny offers a menu of savories, delicacies, and comforting treats inside an ornately decorated snuggery, with chandeliers, fine drapes and curtains, and a fireplace whose mantle makes a home for the self-portrait of a handsome bunny. Maxi-sized gourmet cupcakes are freshly crafted daily in different flavors. Cupcake mouth-fragrances include the chewy, fudgy, and sweetly shocking brownie mint surprise, the carrot cupcake, which tops a moist, rabbit bait-flavored mini cake with cream-cheese frosting, and the peanut-butter chocolate truffle, a sweet mountain of chocolate ganache, peanut butter, and chocolate-swirl frosting.