The chefs at Tap House Grille wrap bacon around meatloaf, top hand-formed Angus beef patties with guacamole and roasted chilies, and put inventive spins on classic American dishes. In the dining room, flatscreen televisions hang above tufted banquettes and a handsome wooden bar keeps more than 50 bottled beers and 24 rotating drafts chilled. On Friday and Saturday nights, live music, comedy acts, and Simon Says tournaments entertain patrons, and a complimentary valet service babysits patrons’ cars.
When Simon and Jennifer Sousa opened Adagio Piano Lounge, they thought music would be the focus. That's why they planned to offer only a short menu of appetizers and drinks. But with Jennifer's mother, Lucy, in the kitchen, food became much more than an afterthought; her dishes garnered praise from patrons as well as The Herald News. Visitors can devour steamed littleneck clams in garlic sauce, chicken marsala, or Portuguese steak while live bands or dueling pianists perform in the background. Bartenders mix martinis and pitchers of sangria to pair with sumptuous entrees.
TRIO Cafe & Lounge is the brainchild of brothers Tony and Paul Rodrigues and their childhood friend, Brian Carvalho. The trio sought to replicate a European-style eatery and lounge in Massachusetts, complete with chic decor, contemporary cuisine, and innovative cocktails. Abstract art speckles the walls of each location's sleek space, where diners sit on cushy couches and clink glasses of sangria over raw oysters and peppercorn-encrusted steaks.
The seasoned squad of musicians and stomach-swivelers at World Dance and Music Center can fortify the fitness and liberate the shackled hips of all body types and age levels. The multi-talented and multi-lingual Lola is an accomplished dancer who infuses her classes with emotion and an authentic Middle Eastern sensibility. Classes for all skill levels take place Monday, Tuesday, and Wednesday evenings. Beginners Bellydance slows down the pace to cater to the never-danced, while Bellydance for Performance is geared toward the experienced motionista, covering proper costuming and stage presence. Bedecked with hardwood floors, a wall full of mirrors, and an elevated stage, the 3,600-square-foot studio gives ample space to promote tummies' uninhibited fluttering.
Providence Byblos is a family owned and operated hookah lounge and restaurant, offering two floors, two ceilings, three dimensions, and one patio's worth of smoke and satiation space. Prepare your palate for a Lebanese feast with the fruity flavors of a hookah, including apple, blueberry, raspberry, grape, melon, mango, and the daily special ($18 for one flavor, $21 for a mixture of two flavors), complemented by a refreshing jellab (traditional concoction of grape juice, molasses, and raisins, $2.99). Providence's "mama-style" menu serves up a wide variety of traditionally tasty appetizers, salads, paninis, and desserts. Start with a savory serving of fatayer (pita pies stuffed with organic spinach and onions, $7) or a plate of soujouk (dried beef and lamb sausages sautéed with tomatoes and onions, $8) before moving on to a crisp Greek salad ($8) or a chicken tawook panini (chicken breast, lettuce, tomatoes, pickles, and a homemade garlic sauce, $8). Cap off the meal and quell a nagging sweet tooth with a flakey slice of homemade baklava ($3) or a sweet date-stuffed maamoul ($2).
The casual bistro charm of Cafe Paragon’s dining room, its dark wood furnishings and glowing box lamps setting an easygoing mood, translates faithfully onto dishes that Gayot deemed “healthy and flavorful renditions of Mediterranean and American staples.” The prosciutto panini pairs grilled apples with brie cheese on French bread beneath a balsamic glaze, while the French burger tops off at 8 ounces of Black Angus beef, with applewood-smoked bacon and boursin cheese filling in the margins of the pillowy onion roll. Entrees such as a 16-ounce rib eye topped with garlic blue cheese butter and butternut squash ravioli testify to the diversity of the menu, which balances nicely between fresh eats such as blueberry salads and hearty steaks and fish.
At night, the space transforms into something of a nightclub. Bartenders augment the Mediterranean mezzes and filet sliders with specialty martinis, wine, and cocktails. Club music, meanwhile, booms through the speakers, willing guests to let their hair down, order a specialty drink, and dance.