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.
A bastion of northeastern good cheer just off the gaming floor, Wicked Good's lingua franca is professional sports, with priority given to New England teams on more than 25 TV-screens worth of live games, tournaments, and hootenannies. Turn fistfights with clones into friendly meals with a starter basket of hot, breaded mozzarella sticks escorted by savory marinara sauce ($5.99) or the Double Header, which drizzles a pair of Rhode Island's own stuffed quahogs with fresh lemon ($6.99). The Yankee Dipper tops a tender roast-beef sandwich with melted american cheese and duets it with au jus dipping sauce ($9.99). Otherwise, egg on the kidneys' natural team rivalry by chasing a New York Yankee pot roast ($13.99) with the Red Socks, layers of red velvet cake and chocolate truffle filling ($6.99).
At Yamato Hibachi and Sushi, diners can sample dishes from both sides of the temperature spectrum. Hot Japanese steakhouse dishes of strip steak and grilled salmon are served alongside cool sushi and sashimi meals. At fiery hibachi grills, chefs blend well-honed showmanship with culinary skill, whipping up feasts of lobster tail, filet mignon, salmon, and chicken before patrons's eyes. Beyond the grill, the menu features hearty meals of pork katsu and noodle-filled udon soups, as well as tempura-stuffed specialty maki and delicate nigiri made with freshly caught fish, octopus, and surf clam. The staff are also happy to celebrate birthdays and special occasions with singing and clapping.
Most chefs tend to specialize in a particular cuisine, such as Italian or sushi. Prezo Grille & Bar's executive chef, Tim Vaillette, however, prefers to specialize in a little bit of everything. His main menu runs the gamut from classic American burgers to Barcelona-style swordfish served with rice pilaf. He also draws inspiration from Italy, topping the house-made dough of his thin-crust pizzas with ingredients such as buffalo mozzarella, ricotta, meatballs, and caramelized onions. Tim even dabbles in sushi, preparing specialty rolls such as the bad boy maki, which he coils with spicy salmon, avocado, and spicy mayo before serving it atop a revving motorcycle. To complement Tim's far-reaching menu, Prezo's bartenders serve an extensive selection of cocktails and craft beer, as well as more than 20 wines by the glass and 50 by the bottle.
Feasts unfold in Prezo's upscale, romantically lit dining room or in its similarly lit bar, where four plasma televisions stay tuned to the latest sports game.
Guests at Fuji Japanese Steak House marvel at flame-filled performances, where chefs in red hats cook up shrimp, steak, and veggies at tableside hibachi grills. Amid the spectacle, servers weave between tables to deliver an array of Chinese, Thai, and Japanese dishes such as kung pao chicken, pad thai with beef, and seafood tempura.
The concept behind Samba Steak & Sushi House started to take shape in the early 20th century, when Japanese immigrants in Brazil and Peru began mixing local culinary influences with food from home. Simple, health-conscious Japanese cooking techniques mixed with spicier South American flavors, producing dishes seen in Samba's menu of wild-caught seafood, locally sourced produce, and organic sushi rice.
Hibachi chefs roast lobster tails, calamari, and sirloin steak on tabletop grills while diners watch this time-honored practice. In contrast, the sushi chefs incorporate more fusion elements by packing nontraditional ingredients into the specialty maki, such as coconut flakes, marinated red onions, and melted mozzarella cheese.
The hibachi grills' occasional bursts of flame complement the high-ceilinged dining room's predominantly orange- and red-hued walls and the glowing eyes of the head chef. To keep this space full beyond mealtimes, the restaurant also hosts regular events, including DJ performances, karaoke nights, and sushi-making classes.