Most chefs don’t want to hear about how they should prepare a meal; but at Providence Prime chefs welcome patrons to share how they like their premium steaks to be cooked and served. Located on historic Federal Hill, the steakhouse offers diners a chance to order steaks topped with a blue-cheese or horseradish crust, or smothered in bernaise or hollandaise sauce. Steaks are served with side dishes such as mac-and-cheese or peas and bacon, and options from the sea include crab legs, yellowfin tuna, and fishermen's boots. Desserts such as housemade tiramisu, key lime pie, and vanilla-bean crème brûlée finish out each meal, which can be paired with a selection from a list that offers more than 300 wines.
Ann and Michael Martini have long shared a love and familiarity with Rhode Island's culinary landscape. Ann left her post at Rhode Island Monthly to work with chefs, restaurants, and food events, and Michael, a professional chef, has let his knives fly at upscale Rhode Island eateries for more than 25 years. Together, they bring outsiders into New England's culinary gems to sample signature dishes, tour kitchens, meet chefs, and get lucky guests’ tongues autographed. Ann coordinates each tour, then sends Michael off with up to a dozen people to receive insider access to restaurants, gourmet shops, and other palate-pleasing stops. For two hours, groups cover about 2 miles of ground at a leisurely pace. There are treats to sample at each stop—although, according to the Sun Chronicle, "What's almost as good as the food is the fact that the chefs welcome tour guests into their kitchens, which in many cases have sous chefs and other personnel beginning to prepare for dinner service."
The instructors at Providence Power Yoga won't take "I don't know how" for an answer. Their philosophy revolves around accessibility for all, and they reflect this commitment in their curriculum of Vinyasa classes. During All Levels Vinyasa and Baptiste Hour of Power sessions, they remain mindful of their students' varying skill levels, demonstrating modifications for postures as needed. The heat in the studio reaches 95 degrees to enhance muscle elasticity as guests bend through the fluid, strengthening sequences.
Even outside of classes, PPY devotes itself to helping others discover yoga. A work-study program allows participants to practice yoga in exchange for manning the front desk or tidying the space.
From spring through autumn, morning through nightfall, the M/V Gansett can be spotted skimming gracefully atop the tides of Newport Harbor and Narragansett Bay's east passage. Built in 1969 as a passenger vessel and later altered into a working lobster boat, it was completely restored with modern amenities before returning to the water in June of 2007. Today, passengers climb aboard to absorb historic sights of Jamestown and Newport during relaxing, 90-minute trips, which were named the Best Harbor Tours in Newport by Yankee Magazine in 2013. Knowledgeable guides share facts throughout every cruise, and complimentary Rhode Island-inspired eats served straight from the galley let guests discover the flavor of the Ocean State without having to plunge a straw into local penny fountains.
Yoga Antara’s trio of instructors, including founder and leader Rebecca Quigley, leads 60- to 90-minute yoga classes in the intimate, sunny studio. Populated by no more than 15 students, the classes run the gamut from gentle hatha yoga to vigorous and heated Vinyasa flow, during which students can gain enough flexibility to hail a cab with their feet. Yoga Antara’s instructors strive to foster an inclusive community, with prenatal yoga classes for expectant mothers, partner-yoga workshops for couples, and Yoga Warrior sessions for veterans suffering from PTSD.