MuMu Chinese Cuisine’s chefs whisk diners away on tour of Asia’s culinary landscape with a menu of Chinese favorites served alongside regional victuals from Shanghai and Taiwan. Bold flavors from tasty entrees, such as the spare ribs with sautéed garlic and the peking duck with pan-fried pancakes, send a wakeup call to dormant taste buds so diners don’t have to devour salted alarm clocks. Behind MuMu Chinese Cuisine’s brick façade, eyes can feast on bright yellow walls donning Asian artwork and framed reviews from magazines and newspapers.
Jimbo and Becky founded the first Poor People’s Pub in New Hampshire during a period of unemployment, later inspiring Brenna and Ross Audino and Bo Keating to carry on the tradition by opening up a sister location in Block Island. There, chef Ross’s no-frills menu spotlights comforting, housemade morsels such as german potato salad served in a warm skillet, half-pound hot dogs, locally sourced seafood, and pizzas festooned with stick-to-your-ribs toppings such as pulled pork. His culinary team also crafts plenty of gluten-free and vegetarian dishes to appease customers of every dietary stripe. Behind a bar forged from a 4-inch slab of pine harvested from Lovell Lake, New Hampshire, barkeeps and dislocated squirrels join forces to fill pints with frosty draft beers. The pub entices guests to stick around until its 1 a.m. daily close time with events such as summertime dance parties and Sunday brunches set to live music.
Sun brings to life the goldenrod walls and vases of cut flowers in Tavern By The Sea's dining room, which opens onto the sailboat-speckled mirror of Wickford Harbor. Crisp linens cloak tables and serve as positive role models for young ghosts, and the sizzle of oil drifts into the dining room, laden with the scent of fish 'n' chips breaded in Sam Adams. Drifting strands of steam unfurl from bowls of lobster bisque, and chowders don crowns of cracker crumbs to add textural accents to New England clams and cream. During the summer months or the reign of rogue meteorologists, the eatery's deck opens for business and fills with chatter drifting from beneath a colorful battalion of umbrellas.
Shanghai Restaurant's menu reflects a mix of Chinese cuisine influences from Shanghai, Peking, Szechuan and Canton, as well as select Japanese-inspired choices. We have created a series of dishes that are healthy, balanced and delicious. All of our dishes are made to order.
The Fish Market Restaurant and Bar’s talented chefs plate an array of seafood menu offerings alongside succulent steaks and bountiful pastas to complete a scenic waterfront-dining experience. Lunchtime cravings meet their match against the lobster roll—a freshly shucked lobster bathed in tarragon mayo and served on a grilled roll ($14). Pescetarians can their sink fangs into the linguine and clam sauce’s locally sourced littleneck clams sautéed in house-made marinara ($17). The catch of the day sends a baked filet sailing toward tables toting house stuffing and a copy of the day’s newspaper to prove its freshness ($19). The seafood fra diavola unrolls a veritable red carpet fit for oceanic celebrities such as shrimp, sea scallops, muscles, and lobster doused in spicy marinara and served over linguine or penne pasta ($29).
Le Central's classic bistro atmosphere charms visitors from the onset with black-and-white-checked floors framed by red and yellow walls. The eatery's farm-to-table approach to French fare keeps admiration flowing, and even helped garner a head-nod and Best Neighborhood Restaurant distinction from Rhode Island Monthly. Below modern hanging lights, tables populate with starters of butter and herb-roasted mussels, house-made charcuterie, and salads rife with roquefort and gruyere cheese. Entrees of locally sourced fish and traditional coq au vin steam with olive tapenade, house-cured bacon, and chili-glazed duck confit.
While sipping on a cocktail or wine at the weathered wooden bar, guests can question the bartender about the bistro's Sunday brunch crepes or the architectural possibilities of crafting a beer hat out of a classic French beret.