The staff at Tropical Café patrol the restaurant’s perimeter constantly, spears in hand. They’re not on guard duty, though. Rather, they’re servers, carving off portions of freshly roasted Brazilian barbecue. They stop at every table, offering their savory cargo to diners who have flipped their personal dining card green side up, indicating that they might be in danger of consuming plant matter from the extensive salad bar if more meat does not arrive soon.
The taste of culture doesn’t stop at the barbecue, however. Tropical Café fills weekends with live musical performances of South American and Brazilian folk music. Wednesday evenings are devoted to karaoke, the classic contest made more interesting by participants who sing with mouthfuls of meat.
Servers wind between tables at Spettu's Steakhouse, brandishing skewers of 14 different cuts of spit-roasted rodizio meats. Upon request, they stop tableside and carve slices of boneless pork loin, top sirloin, and marinara lamb directly onto diners' plates, unleashing the aromas of traditional Brazilian Churrascaria rotisserie. Between servings of regular or Halal cuts of meat, patrons can make unlimited visits to a buffet loaded with 40 different salads, meats, and rice dishes. Overhead, a panoramic photo of Rio de Janeiro unfurls placid blue seas as parrot figurines keep watch over the buffet's cracker supply.
Inside Koto Steak House, two very different art forms are on display. At the hibachi grill, chefs turn cooking into an acrobatic spectacle as they flip cookery, crack jokes, and turn up the flames on Asian fusion fare. But the chefs at the sushi bar have a quieter technique, delicately assembling rice, fish, and veggies into artful sushi and sashimi rolls.
Fred & Steve’s Steakhouse schools appetites with a menu of succulent meat and fine oceanic fare. Enter the eatery’s two private dining rooms, and nosh on nautical morsels of chilled jumbo shrimp paired with treasure troves of black pepper cocktail sauce ($14). Beef tailors fit appetites around slabs of traditional prime rib ($30 for a regular cut), petit filet ($36), and new york sirloin ($38), saucing and styling them in rare form, upon request. Scope undersea selections of fresh Atlantic salmon ($28) or seared ahi tuna ($28) before spearing side dishes of lobster mac 'n' cheese ($14) and piles of red-skinned mashed potatoes ($7).
Federal Taphouse & Kitchen serves casual fare prepared with gourmet consideration. Diners sip on racks of sticky ribs glazed in a Thai sauce and complemented by fresh ginger, or opt for a hearty flatbread topped with brown sugar?glazed bacon, grilled pears, and toasted cashews. The menu also boasts old-fashioned chicken 'n' waffles, paired with authentic Rhode Island maple syrup. Everything goes with the wide selection of craft beers and artfully selected wines, and the eatery mixes things up on Taco Tuesdays and daily Appy Hour specials.
Beyond a slender art deco "3" glowing above a trellis-flanked front door, chefs put a modern and inventive spin on classic American cuisine. Thai, Caribbean, and Mexican flavors exert influence upon savory small plates and hearty entrees such as fried pickles, champagne-glazed salon, and pecan-crusted chicken. Soft, golden light sets sleek banquettes and dark wooden furniture aglow in the spacious main dining room, and warm weather heralds al fresco dining on 3's sunlit patio. Two stately private rooms host events from business luncheons to wedding receptions, for which 3's team of soiree swamis design custom menus, arrange decorations, and prevent DJs from only playing rockabilly.