Under the ownership of Federal Hill native Christopher Conti, Blush Winebar pours half and full glasses from hundreds of red, white, and sparkling libations. The upscale watering hole offers more than 100 wines by the glass, each with its own distinct flavor notes and secret cheese crush. A champagne bar highlights the bubbly beverage with glasses, full bottles, and three-flute samplers as well as a selection of champagne-based cocktails, such as the Blush Boom Boom, a mixture of Moët champagne, pomegranate liqueur, Grand Marnier, and orange juice. Executive chef Jacen Scungio blends fresh, local ingredients to create the flatbread pizzas, sliders, and handmade pastas that populate the wine bar’s tapas menu and keep hungry imbibers from trying to stomp their wines back into grapes.
Since 1954, Meadowbrook Lanes has encouraged visitors to don appropriate footwear and participate in duckpin-style bowling, which employs smaller balls to decimate pintsize pins. The leisure-sport emporium maintains a vintage aesthetic with wood paneling and purple and teal gutters. After pummeling 10 pins, bowlers can unwind in a lounge replete with cold beer and flat-screen TVs or explore the edible possibilities of the alley's snack bar, Bishop's Grill, which fills stomach vacancies with pizza, calzones, and grinders. Meadowbrook Lanes also hosts parties, providing revelers with tables, chairs, and streamers made of low-hanging cirrus clouds.
At Efendi’s Mediterranean Bar & Grill, Chef Efendi wields more than 30 years of culinary experience to populate a menu with Turkish-inspired Mediterranean victuals. Portobello bruschetta or morsels of Norwegian smoked salmon, flecked with cream cheese and capers, kick off an evening spent attempting to bend forks with telekinesis amid apricot walls, gold-fringed mauve curtains, and a fireplace surrounded by stone. Entrees of fresh sole fillets, stuffed with shrimp and garlic, arrive to the brick patio whose tables also welcome the weight of chicken sautéed with walnuts and blanketed in tangy pomegranate-molasses sauce. On occasion, the shimmy of a belly dancer provides a coin-tinkling soundtrack as dinner companions fork into a homemade dessert from a daily rotation of sweets, warming to the idea of adopting the baklava as national currency.
Starting Friday, October 5 at 6 p.m. and running through Monday, October 8, O Fest RI, spearheaded by Doherty's East Avenue Irish Pub, celebrates autumn with beer, live music, and general merriment. The festival features fall-themed libations from as far away as Germany itself—with Oktoberfest brews from Spaten, Hofbrau, and Paulaner—and those from closer to home from brewers such as Harpoon, Sam Adams, and Shipyard. In addition, the festival will feature a lineup of musical acts, including What Matters and Those Guys.
Doherty's East Avenue Irish Pub, whose whopping 82 taps helped earn it an award for Best Bar and Beer Selection in The Phoenix's Best of Providence 2011, will anchor the celebration from their dark-wood bar. The bar itself serves a host of culinary treats from Prince Edward Island mussels in zesty zuppa sauce to blackened jerk salmon. An outdoor patio plays host to al fresco dining and lassoing the moon to impress dates.
Modeled after a cozy English pub, Ciro's Tavern maintains a menu packed with upscale pub fare, pizza, and delectable seafood, chicken, and steak entrees. Traditional tavern victuals take a posh spin with such options as the baked lobster macaroni and cheese ($12), the Ashworth burger—loaded with caramelized honey-dijon onions and gorgonzola ($8)—and lobster sliders ($3 each). Ciro's chefs smack the finishing topping-touches on eleven varieties of grilled pizzas, including the Lobster Mobster, with freshly cracked lobster meat nestled amid asparagus and tomatoes, reclining atop a molten bed of cheese and alfredo sauce ($13). Stab a fork into the lobster risotto ($18), the house specialty, or give steaks the deep-sea treatment with a coat of lobster cream sauce ($4), enhancing such cuts as the 16-ounce rib eye and 12-ounce sirloin ($18 each).