India Restaurant's chefs modify iconic South Asian staples to eliminate excess fat, cholesterol, and calories while still ensuring that the dishes are delicious enough to win various accolades. The chefs craft each authentic dish with locally sourced seafood and produce, and they avoid frying any dish, eschew butter entirely, and only cook with canola oil. Yet their nacho-like papri chaat appetizer has been called "truly addictive" by the Providence Phoenix, which also called the restaurant’s biryani “a veritable feast for the senses.” To make their cuisine even more inclusive, the chefs prepare an array of vegan-friendly and gluten-free dishes.
The decor strives to be similarly accommodating, presenting diners with numerous seating options, each with a distinctive ambience. A projection screen playing subtitled Bollywood films dominates the main dining area, smaller tables surround each of the three roaring fireplaces, and more than 200 flickering candles line the bar area. During the warmer months, the garden courtyard tempts patrons with its swings for seats, lush gardens, and bubbling water fountains. The sidewalk seating allows guests to dine alongside their dogs and pet lobsters; a doggie menu offers hamburger-and-rice dishes and yogurt pops for canine companions.
Traditional belly dancers drift throughout the space on Friday and Saturday evenings, and the restaurant's global jazz ensemble entertains diners with its contemporary melodic stylings.
At Riffic Grilled Cheese, whipping up grilled cheese sandwiches is what the staff does best. Their grilled sandwiches are totally customizable, right down to the bread: choose your base, cheese, toppings, and any meat to create the ultimate multi-layered grilled-cheese sandwich.
In Cafe Luna’s bustling kitchen, Chef Christopher Farrell emulsifies vinaigrettes, stuffs ravioli with the filling of the day, and slides pizzas atop a sizzling grill. Cinnamon-flecked cappuccino and glasses of house wine pair with dishes from the elegant lunch and dinner menus. The elegance exudes from dishes such as roasted-pear salad and veal saltimbocca, each meticulously plated with sprigs of fresh herbs or swirls of sauces. On the eatery’s flower-filled outdoor patio, guests bask in a cool breeze while nibbling dessert biscotti and sending semaphore insults to birds flying overhead with each table’s navy-blue umbrella.
You would be hard pressed to find a can opener anywhere in the kitchen of Cilantro Mexican Grill. That's because the restaurant's chefs don't need one; they only cook with fresh ingredients. A typical day in their kitchen sees the chefs mashing the nutty flesh of ripe avocados into guacamole, slicing fresh tortillas to be fried and sprinkled with lime juice, and grilling adobo-seasoned chicken, steak, and fresh line-caught Atlantic pollock purchased from local fisherman at the docks of Point Judith, Rhode Island. Local growers get in on the action too, supplying the kitchen with tomatoes and onions. All five locations serve mason jar margaritas and craft beers with the Cranston location finding patrons sipping one of 20+ brews.
True to its name, Sons of Liberty Spirits Company began with a revolutionary thought. While observing the proliferation of microbrews and seasonal craft beers, the company's founders wondered why the same model of constant innovation had yet to translate to the world of whiskey distilling. With a horizon-chasing attitude, they set out to fill that void?and haven't looked back since. Rather than deriving flavors from squeezing out every bar rag in Rhode Island, their small-batch, single-malt whiskeys draw inspiration directly from celebrated beers. Double-distilled from darker strains of pure malted barley and aged in charred and toasted oak, Uprising captures the complex, aromatic punch of a stout beer; Battle Cry blends rye and honey malt for a finish that resembles a sweet, fruity Belgian ale. And like many breweries, Sons of Liberty concocts a seasonal pumpkin-spice variety reaped from Rhode Island orchards.
Though driven by a novel concept, Sons of Liberty quickly established itself in the whiskey community, garnering acclaim from publications such as Maxim, Paste Magazine, Boston.com, and Whisky, which holds annual World Whiskies Awards. In the meantime, its trophy collection has continued to swell, as the distillery has captured awards from the American Distilling Institute, the San Francisco World Spirits Competition, and the World Whiskies Awards.
There's no such thing as bad beer-tasting weather. That's why Rhode Island Brew Fest hosts two annual festivals?one in summer, the other in winter. Both draw more than 30 area breweries, such as Grey Sail, Trinity Brew House, and Proclamation Ale. Together, they ply revelers with samples of more than 100 unique brews, all of which can be enjoyed in a complimentary branded pint glass instead of drinking out of cupped hands. Strains of live music add to the festive atmosphere, and local food trucks and vendors serve up gourmet eats to complement the beer.