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.
Ten Prime Steak & Sushi's executive chef, Lou Cruz, char grills a carnivorous array of hand-cut Prime and Certified Angus steaks. Each one has been aged for a minimum of 28 days and is accompanied by a complex sauce—always made in-house, sometimes via a two-day process. His juicy and flavorful steaks earned the restaurant The Providence Phoenix's best steakhouse award in 2011 and 2012.
Chef Cruz also whips up other specialties with equal care, including house-made meatloaf, swordfish, and velvety day boat scallops. On the lighter side, a full sushi bar serves up colorful nigiri and maki, including one made with Maine lobster, beef carpaccio, and truffle-chili oil. Diners can wash it all down with their choice of specialty cocktails and 14 wines by the glass.
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.
Ken's Steak House is an improbable success story. Ken and Florence Hanna opened the Lakeside Cafe in 1935, the throes of the Great Depression. Bite by bite, they built a loyal base of customers (who always just called the eatery "Ken's"), and after five years, the restaurant took up residence in a small diner on Route 9, then known as Starvation Alley.
But Ken dreamed of a day when the grimly named strip would flourish. Today, it's known as the "Golden Mile"—and Ken's Steak House itself has mushroomed. The kitchen still serves the salad dressing recipes created by Florence Hanna—now a national line of salad dressings—and Ken's son, Timothy, and his wife are in charge.
Chefs broil and fire-grill prime cuts of steak, marinating the chateaubriand's center cut roast tenderloin in a reduction of port wine, or infusing the 8-ounce filet mignon with the earthy smoked notes of the warm cedar planks it's served on. Seafood options nestle up against their turf counterparts, including bacon-wrapped scallops, a full pound of lobster stuffed with crab and shrimp, and pistachio-crusted Atlantic salmon. Chicken and pasta dishes round out the menu, and diners discover Italian influences and plenty of seafood-pasta plates. The rustic wood paneling harkens back to Ken's Steak House's roots, and the upscale fare and soft light cast from chandeliers make the spot an ideal choice for an anniversary dinner or a piñata's last meal.