Restaurants in Warren

McFaddens Restaurant and Saloon combines the warm atmosphere and decadent fare of a family restaurant with the all the rowdy good times of an old-fashioned saloon. In the dining room, the wait staff shuffles around plates of classic fare for both lunch and dinner, including Black Angus burgers, roasted vegetable flatbread pizzas, and slow-roasted prime rib, with a few treats for kids, such as grilled-cheese sandwiches, cheeseburger sliders, and ice-cream pie for dessert. After dark, the bar comes alive with trivia and karaoke on Wednesday nights, supplemented by liquid courage in the form of beer towers and Ciroc ultra-premium vodka. Weekends start on Thursday with a live DJ and wrap up on Sunday with game-day specials during NFL games and professional rock-paper-scissor smack downs.

Intricate, sketch-like depictions of vines, porticos, and a rolling Tuscan countryside add rustic dimension to creamy walls, while in other dining rooms, elongated mirrors and a marble bar offer an urban anchor to an environment of grayscale and charcoal. It was this very juxtaposition that Jim Harris and Daniel Teodoro sought when they took ownership of Pizzico Ristorante, an eatery mingling components of northern Italian and American cuisine. 

White tablecloths populate with tuscan grilled pizzas, creamy risottos, and seafood and veal sautéed in subtle wine sauces. Four days a week, a local menu board offers meats, seafood, and produce from the farms and oceans of local Rhode Island and Massachusetts. Wine dinners escort guests through multiple courses of cuisine and complementary wine, demonstrating how different flavors can enhance each other's vivacity even if they aren't vinegar and baking soda.

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.

By setting his restaurant at the less congested end of Atwells Avenue, Ken Turchetta has stayed under the radar in Federal Hill—a status he enjoys because it keeps his restaurant intimate. That’s why even after 12 years in business, it’s common to see him make a stop at every table.

Since the beginning, chef Hector Madrid has been Ken’s go-to artisan for creating authentic Italian dishes from fresh, local ingredients. The resultant spread is impressive: chicken and veal marsala, fish fillets, and rings-only calamari, all easily paired with red or white wine by the bottle or glass.

A pink ‘59 Cadillac flips on its headlights and a waiter strides to the window. “What’ll be, Mac?” This was the golden age of carhops, when root-beer cost a nickel, and Joe Fanning built A&W of Smithfield with a hammer, saw, and a little elbow grease. Today, it is still a family operation under the ownership of Stephanie Mosca, whose sisters and kids have all slung sarsaparilla among the eatery’s carports. Those servers and their compatriots have dispensed more than one million dogs and 97,000 frosty mugs of A&W root-beer at the location. Every year, beginning on the second Saturday in March, diners drive up and flip on their lights to signal to a carhop that they are ready to order. Hot dogs made from American beef pair perfectly with root-beer floats laced in cool tufts of froth, and burgers match up to pamphlets about not feeding the cassette deck no matter how hungry it looks.

With recipes that call to mind the towering spires of the Khmer Empire’s antique capital, the chef at Angkor Restaurant recreates modern Cambodia’s favorite dishes. Nam yaa, the restaurant's most popular dish, is also known as medicine soup for the restorative qualities of its lemongrass, ginger, and garlic and the tradition of serving it in a tiny childproof bottle. Distinct Cambodian sauces, such as tamarind and spicy garlic, douse crispy fish, and peanut sauce tops banh hoi, whose steamed noodles are accompanied by lettuce and mint.