Ye Olde English Fish & Chips

A mainstay of downtown Woonsocket, Ye Olde English Fish & Chips reflects the industrial base of this northern New England city. The restaurant is located in the historic Market Square Plaza on South Main street. This workingman’s restaurant accompanies newer restaurants boasting modern cuisine and the museum of work and culture, but it does not sink into the background.

Simplicity defines the best cuisine. The title dish, fish and chips, reflects simplicity and quality flavor. They serve the fried fish and chips in paper akin to traditional English style. Flavorful cod is fried with a savory batter, producing a delicate piece of crispy and then flaky fish. The batter could be a bit lighter. The ‘chips’ (french fries on this side of the pond) were nice hand cut spuds, though most were a bit soggy. The oil used (non-hydrogenated for those self-conscious about trans-fats) was neutral enough to let the flavor of both to shine through.

The ‘Boneless Chicken’, or fried chicken fingers, provide an alternative for land lovers. They give depth to the menu. Unlike the thick batter on the fish, the chicken fingers have an almost non-existent coating. The fingers are also served with chips.

A wonderful pickle made a great side dish to the fried dinner. They serve it pre-sliced into coins. The garlicky-sour flavor play wonderfully with the buttery fish and tender chicken fingers. The coleslaw, however, tasted bland and of too much mayonnaise.

Service is restrained to the counter, though the restaurant has a full dining room for patrons to sit and enjoy. Cleanliness was a bit lax, but everything looked clean enough for a quick meal of fried fish and potatoes. They only take cash so be warned if you prefer using plastic. Ye Olde English Fish & Chips is worth the trip to the ATM, the prices are low and the food is delicious.



Rating: B

La Masseria Ristorante

La Masseria, the spawn of a New York City restaurant with the same name, stands out on scenic Route 1 in East Greenwich. The wonderful spring blossoms and warm weather enhanced the approach to this new restaurant. Its concept is simple; rustic Italian cuisine served in a dinning room that resembles a farm house. All food would be inspired mainly from the Puglia region, though bits of Capri and Naples worked their way into the menu. The concept fits well with Rhode Island's rustic past and strong Italian influence. Designer Libby Langdon designed the interior with very nice results, though a pretty restaurant does not often make a good restaurant.



Me and my wife ate upstairs as part of a media luncheon that offered a lengthy tasting menu. The owners, Peppe and Enzo, introduced themselves. They detailed how their childhood in Capri influenced the restaurant. They introduced Chef Pino Coladonato and Manager Monopoli. They are the two in charge of the Rhode Island restaurant while the owners themselves would float between thee New York and Rhode Island locations. They made a special note that the staff had trained in the New York restaurant and transplanted to East Greenwich. Did the transplantation work?

Our meal started with a two types of rustic bread with olive oil, grissini (house made thin bread sticks) and a glass of lemony prosecco. Manager Monopoli served as our sommelier for the meal, noting he would accompany every dish with an appropriate wine. The prosecco fit the day perfectly with a light taste. The grissini tasted a tad dry, but were very flavorful. We also enjoyed a classic white italian bread and a grainy wheat bread. Alongside side the bread came a small dish of olive oil sporting what looked like capers, though we were corrected that it was infused with lentils and garlic. The mixture went well with the hardy crust and tender miche of both breads.

Our waiters then brought out the appetizer courses. The first course featured Bruschetta (small crostini topped with black truffles and fontina cheese), Fritto misto del Mare (a small selection of fried seafood), and I Cucuzielli Fritti alla Pino (fried zuchini strings). Overall, the presentation was nice but seemed a bit thrown together. The chef placed the fritto misto upon a slightly wilted red cabbage cup that took away some of the fritto misto's crispiness. The kitchen also placed a lemon-half alongside the trio. The lemon felt wildly out of place. The food, however, was delicious. Originally, we were told our bruschetta would have ripe tomatoes, mozzarella, and basil. The black truffle and fontina toppings surprised us (and it felt a bit like they were trying to buy us off), though it was delicious. The Fritto misto featured wonderfully sweet scallops and shrimp, though my calamari tasted a tad old and the texture was tougher than I am used to. The zuchini strings stole the show for me, despite being the least flashy of the trio. My wife preffered the truffle and fontina crostini, which was incredibly delicious. The delicate tempura crisped the strings perfectly, indicating why this was one of the owner's favorite dishes. We enjoyed the Bortoluzzi Pinot Grigio paired with the meal, noting it fit the summery selection.

Our next appetizer course featured another house speciality, the Mozzarella farcita. This house-made cheese included a daily selection of ingredients stuffed within the delicate presentation. Our stuffing included marinated eggplant, roasted red peppers, and tender asparagus. A wonderful stainless steel-aged Puglia chardonnay paired wonderfully with this dish, and the trio of vegetables went wonderfully with the fresh cheese. Plating also improved with the stuffed cheese set upon a large coin of marinated eggplant.

The final appetizer course, Terra mare del Tavoliere (grilled octopus and cuttlefish served atop broccoli rabe and a fava bean puree) paired with Feudi di San Gregorio Falanaghina. The wine was not stand-out with the dish, but the dish itself should grace every diner's table. The kitchen perfectly grilled the cephalopods tasted fantastic. Each were wonderfully marinated in separate concoctions that highlighted the unique tastes. I enjoyed the Octopus tentacles while my wife enjoyed the cuttlefish. Both proteins tasted wonderful dipped into the puree.

The dinner courses started with the restaurant's signature Polpette di Manzo della Masseria (long Italian title for house-made meatballs). Chef Pino prepares a fresh bath daily ground from tender rib eye beef, resulting in a soft and tasty meatball. The delicate tomato sauce and fresh greens served alongside the meatball enhanced its flavor, which all went together with glass of Corvina-Rondinella wine made from Palazzo della Torre. The Palazzo della Torre was a table favorite, and it paired magnificently with the meatball. The Polpette di Manzo stands out as a simple dish that showed true proficiency and potential.

A course of gnocchi followed the meatball. Gnocchi can be fickle. I've been to many restaurants with disappointing servings of the delicate potato dumplings. My wife also eagerly anticipated the meal given my gnocchi is her favorite dish. La Masseria's serving did not disappoint. The dumplings melted in the mouth with a wonderful pink tomato-basil sauce. My only complaint were the small beads of mozzarella, I prefer nice big pieces with the gnocchi, but it's a small gripe. The wine, a Vietti Dolcetta D'Alba, paired with this course.

Next came another house speciality, the Penne Masseria. I was a bit disappointed with again having another tomato-basil sauce (present in the previous 2 dishes), though this one featured a nice smokey combination of pancetta and smoked mozzarella. The ingredients produced a very rich plate of pasta that was wonderfully seasoned. Manager Monopoli paired this dish with a lovely primitivo that he chilled in a Neapolitan style. It itself was a delicious summer wine, but I felt it did not pair with the richness of the dish.

A nice Granotto al Frutti di Mare e Fagioli followed the pair of pasta dishes. Chef Pino prepared the grain like a risoto with a nice assortment of shrimp, clams, and calamari. Unfortunately, the problems with the calamari earlier (tough) continued to this dish. The shrimp and clams also tasted a bit overcooked, though the grains were al dente. The dish was supposed to also have white beans, though I only found one in my dish. A lovely Nero d'Avola enhanced an otherwise lackluster dish.

Veal Milanese came out as the final entree course. Chef Pino coated the veal, tender-white and pounded thin, with crushed grissini. The coating worked producing a not-so-greasy milanese. A small salad of marinated tomatoes and greens accented the cutlet's seasoning. Manager Monopoli supplied a Barbera D'Asti to pair with the veal to compliment the protein. Together, the dish and wine produced a nice meal.

After all this food, how could we eat dessert? When the waiters served coffee and two wonderful slices of cake we could not say no. First, we tried the Torta di Ricotta. This smooth ricotta cheese cake would embarrass any other competitors. The wonderful flavor mixed with a fantastic texture. My wife preferred the second slice; the Torta di Mamma Paola. The soft and flour-less chocolate almond cake stood up well to the more angelic cheese cake. Almond slivers added a nice texture to the cake. Together they surrounded a nice pile of whipped cream topped with a raspberry and delicious chocolate syrup. A digestif of Muscat'asti finished a lovely meal.

Chef Pino proved the concept carried from New York to East Greenwich. The tasting menu represented the cuisine very well. I felt like I missed nothing and experience the Chef's goal. A few minor mis-steps did not destroy my experience, and my partner enjoyed her meal just as much. La Masseria has a full website for both locations.

Rating: A

Harbourside Lobstermania

Rhode Island, the Ocean State, is famous for its seafood. Narragansett Bay's western shore in particular hosts an array of seaside restaurants that boast fresh seafood right off the ocean. Memories of eating at these restaurants remind me of happier times as a child. One place in particular often served as a nice place to eat on special occasions, Harbourside.

One striking change to the memory is the full title, Harbourside Lobstermania. It sounds off considering it purports to be an upscale ocean-side restaurant serving the boat crowd. The title change did not deter me though, and I looked forward to enjoying an Easter meal.

Sitting down, me and my wife noticed a limited menu boasting surf more than turf. This did not mean surf was well represented, with only 2-3 fish entrees and the other seafood were fried. I ordered the stuffed 'Lobstermania', a stuffed lobster served with a Chablis sauce. My wife, a landlubber, ordered the house sirloin. Our meals came with unlimited trips to the salad bar (unusual at a supposed high-scale eatery) and I ordered a cup of their famous lobster bisque.

The salad bar was small and ill-stocked. Everything tasted cheap. I identified the 'three-bean salad' as one sold at BJ's, which I didn't prefer because it tasted like beans in sugar syrup. The vegetables share a 'precut super-market' quality that did not fit my dining expectations. Dressings were also rather shallow tasting like even cheaper versions of Kraft selections. An offering of cheese, crackers, and bread came with the salad bar. The cheese was a big block of American cheese that looked and tasted like a deli loaf. The bread was not fresh, and tasted like potato rolls again found at most supermarkets. The crackers were Nabisco, and tasted better than the stale rolls. My bisque was nice, not too thick and tasted of nice sherry. This was the high point of our meal.

Our entrees arrived and looked lovely. Unfortunately, appearances were deceiving. My wife's turf (The sirloin) was tough and filled with large veins of fat and gristle. The poor beef choice lacked flavor which was even further covered up by a thick crust of seasonings on the outside. Her mashed potatoes were nice, but the vegetable (mashed root vegetables) tasted like a premade frozen dish. My lobster, was well stuffed to hide an otherwise lack of meat. The lobster was undersides with a very soft shell that screamed immaturity. The Chablis sauce was clearly broken and tasted off. While the lobster and stuffing tasted great, the ratio of lobster meat to stuffing was way off. My baked potato was less than 6 ounces at best and the vegetable was the same as my wife's.

For the price (20-30 dollars per entree), this food was highly disappointing. The lobster was a tad small, was stuffed with a basic stuffing that felt more like red lobster rather than yacht cuisine. My wife had better steaks at Outback steakhouse, showing the chef obviously did not select their meats. The salad bar was worst of all, and I honestly felt a tad nauseous after eating the salad. I remembered good things about this restaurant, but now my memory is dominated by failure. It's sad to think a restaurant on the sea could be so unoriginal and uninspired.

Rating: D

Narragansett Grill

Wandering around Narragansett's Ocean drive brought me and my wife to an interesting restaurant near the Judith Point Lighthouse. The parking lot filled, we both decided this would be a great place for a ocean-side dinner on a lovely March late-afternoon. We pulled in with many cars and entered a small, beach themed dinning room. We were then confronted by an open house featuring a wonderful selection of the new menu. As it turned out, the Narragansett Grill hadn't even opened yet. The owner welcomed us in and offered us food and wine. Though the restaurant presented the food 'buffet' style (more akin to Brazilian Steak House, with Waitresses carrying plates around), I will review the food occurring to courses similar to their menu.

Our first course included raw oysters and clams (fresh from the ocean according to the waitress) along with some large shrimp (Gulf shrimp). The seafood collection tasted wonderful, though the ordinary shrimp would have been better grilled. Next came bread batons, fried bread sticks stuffed with mozzarella cheese. My wife loved these, noting they were better than some fried cheese offered as 'gourmet' cuisine. Next came Block Island calamari, wonderfully fried and served with banana peppers and black olives. Thankfully they served both the rings and the bottoms with tentacles, and without a sauce to mar the taste. We both enjoyed the Grill's calamari. Finally, the waitress brought over bacon-wrapped scallops topped with a Sambuca-cream sauce. The light amount of sauce enhanced the fresh scallops and salty bacon, rather than destroying the flavor.

Our next course started with a lovely Rhode Island clam chowder (clear chowder with a small amount of cream). It was nicely filled with clams and celery, though the broth tasted too much like liquefied potatoes and it drowned out the clam taste. Their pizza followed, featuring a nice bready crust with fresh toppings. Small meatballs followed, featuring meaty flavor without the grease. Both were served with a nice marinara which is often ignored by some restaurants.

The final course started with a seared Blue Fin Tuna. The outside tasted like it had been marinated in green tea, an interesting departure from the over-used (and not very tasty) saturation of Tuna in sesame seeds. Like the prior seafood served, the Tuna tasted wonderful and its unique flavor interested us both. Our waitress also brought over braised beef shoulder with sauteed onions and mushrooms. The steak was wonderfully tender and nicely flavored with garlic. The final two dishes weren't on the 'final menu', though based on our reaction and the reactions of our fellow diners, I anticipate they will be.

We enjoyed our meal both because of the lovely spring day by the ocean and the excellent cuisine served to us. This new restaurant has great potential, once the restaurant establishes itself by being open for longer than a brief pre-opening open house. Given Summer's quick approach, I will become a seasonal patron at the very least! I say this is well worth the drive to the ocean. So far, the Narragansett Grill only has a facebook page, but I anticipate them opening a full website soon.

Rating: B+

Temple

The Temple restaurant in Downtown Providence’s Renaissance Hotel developed a new menu for Spring. Ditching its former menu, Chefs David Cardell (executive chef) and Joyce Goldstein (culinary consultant) shaped the new menu towards Mediterranean flavors, advertising tastes from all 22 countries bordering the ancient sea. The restaurant extended this menu first to the media, of which I was present. The luncheon presented matched the restaurant’s mystical interior (Masonic themes inspire a feeling of secret societies) alongside a new interior inspiring of Roman and Venetian trade routes.



Our opening experience involved a nice descent down a Masonic staircase. The bar featured copper platting and candle-light illumination and a nice selection of cocktails.

Temple’s cocktails occupied a large part of their new menu. Right from the onset, bartenders served up a trio of delicious cocktails. Me and my wife least enjoyed Temple’s ‘Turkish Coffee’ cocktail. This is not to say it was not delicious, but compared to the other two the drink was a bit underdeveloped. My wife enjoyed the Fleur de Marseille. It possessed St Germain elderberry flower liqueur and a lavender simple syrup mixed with sparkling wine and a rose-flavored lollipop. The Mediterranean Spritzer became my favorite (which paired well with the flat-breads). The sun-dried tomato and basil left in the glass complimented the similarly flavored simple syrup and citron vodka to make a savory accent.

A nice pair of flatbread appetizers complimented the drinks. A Margherita flatbread reminded me of the classic brick-oven pizza, though then similarly textured tomatoes and mozzarella really worked. The tastier Roasted Cremini Mushroom flatbread also boasted tasty arugula, spicy Gorgonzola and delicate mozzarella cheese. Both were nice bar appetizers and inspired greater appetite.



After being seated in the main dinning room, the staff served up thee Temple Mezze Platter. The appetizer served a trio of sauces; tzatziki, baba ghanoush, and hummus. All three had strong middle-eastern flavors and had nice flavor profiles to place upon a rather plain pita bread (especially after the nicely toasted flatbread served at the bar). A small pile of Moroccan-spiced carrots felt plopped on and did not add much, but were delicious. The Spanakopita accompanying the dish (spinach and cheese in puff-pastry) delivered a mild flavor easily accepted by all palates. Unfortunately, the Dolmas became the disappointment of the platter. Red Currants left a sweet taste alongside undercooked jasmine rice. Very bad when proper dolmades are one of my favorite dishes. The platter felt somewhat connected but needed perhaps some more thought to tie everything together. The appetizer felt more like a sampler rather than a thoughtful selection.

The waiters served our second course; the Gratin of Shrimp and aged Feta. A nice tomato and herb sauce smothering the lemon-sized shrimp filled a hot crock. Olive Oil grilled crostini accompanied the dish. The grilled shrimp complimented the grilled bread, though my shrimp were a tad undercooked. The tomato sauce itself was also a bit over seasoned. These fundamental mistakes marred a potentially delicious appetizer.

A very Rhode Island dish followed the shrimp. Port Judith Calamari accompanied fried zucchini and lemon wheels and lemon aioli. Another dinner commented on the greasiness of the calamari, indicating improper oil and/or cook time. The lemon and zucchini produced wonderful accents for the local dish.

Chefs Cardell and Goldstein then fielded questions after the early courses while the kitchen prepared our main dishes. Chef Cardell spoke of his eagerness to expose Providence to Mediterranean cuisine while exploiting New England’s seafood connection. Both promised that the restaurant would take steps to include local producers in their pantry selections.

Our wine selection throughout the meal included a nice Churchill Duoro (2007 vintage) and some Pascal Jolivet Attitude Sauvignon Blanc (2008 vintage). Neither paired well with a specific plate but presented some pleasant notes with the entire tasting. Despite the large wine list, a sommelier would help patrons decide which wines to enjoy with each meal.

Our main courses began with a misnamed Penne al Forno Alla Bolognese. Bolognese harkens to a thick meat-sauce flavored with tomatoes, yet this dish felt more like baked ziti or American Chop Suey (a local dish). The meat, while nicely caramelized and seasoned, felt dwarfed by too much cheese. A nice dish with a bad name, perhaps ‘Mediterranean Macaroni and Cheese’ would be a better name.

The servers presented the next course; a delicious plate of Spaghetti alla Puttanesca. The spaghetti was perfectly al dente, and the sauce was wonderfully flavored. A tad boring if served by itself, the dish needed some protein to balance it out as an entree.

A pair of Tagines served as our final course. A nice vegetable Tagine (and both me and my wife’s favorite) featured perfectly cooked carrots, squash, and chick peas along side a fluffy and savory couscous. Some minor hints of lemon could have been pushed out more for an otherwise delicious vegetarian meal. The line-caught Cod Tagine included similar vegetables and flavors. The fish, while somewhat mushy, had a nice mellow flavor that accompanied the vegetables and couscous. A big problem with their Tagines were the fact that they felt false. While served in the traditional conical dish, the entire entree felt like it had been cooked separately and placed within the pot for only aesthetic purposes.

Finally, their desert course finished a nice meal. They first offered a cup of coffee (the Seattle’s best felt a tad disappointing after being served a ‘Turkish Coffee’ cocktail) alongside their Buttermilk Panna Cotta. They topped the desert with delicate honey and fresh strawberries, though I look forward to Spring and Summer when the dish could feature native berries and honey. The Limonstillo stole the desert with a delicate lemon and saffron flavor served above crushed ice. Del’s Lemonade remains a Rhode Island Summer Favorite, the digestif was the adult’s version and had that Mediterranean bias Temple’s creators sought. The drink was flawless in flavor. A Meyer lemon version would be a nice summer version for me to enjoy (hint hint).

Temple’s tasting offered a fraction of their menu. The idea of a Mediterranean menu is ambitious since many of the cultures do not share many common elements. Chef Cardell put together a nice menu of flavors that fit together better than expected. Many of the missteps can be explained as opening jitters common in new menus. The above-mentioned errors are hopefully just because of the new cuisine, because the new menu gives Temple and unique menu in a classic local. Anything one eats in a former Masonic temple the food enjoyed better elicit memories of crusades, pilgrimages, and decadence. Temple has a full website. The restaurant opens on March 15, a bad day if you're Julius Caesar but a good a day if you want to try something new.



Rating: B+

El Rancho Grande

Great Mexican can be hard to find. West Providence boasts a large central American population. El Rancho Grande is a culinary gem in this ethnic neighborhood. Inside, it reminds you of a Grandmother's kitchen, simple yet cozy. Since Chef Maria is a grandmotherly figure, the environment worked. Parking was the only issue, though we parked across the street in the Walgreens' parking lot.

Me and my wife sat down for a nice mid-afternoon dinner. We started with the complimentary basket of chips and salsa. Normally, you get jarred salsa and stale chips, but El Rancho Grande provided delicious fresh corn chips and a fresh, tasty salsa. Both made a great start to the meal. Next followed a normal salad of lettuce, onion, and tomato.

We then enjoyed the chicken quesadilla for the appetizer. Chef Maria stuffed it with shredded chicken, cojito and mozzarella cheese. A nice pico de gallo (very fresh salsa with tomatoes, onion, jalapeno, and cilantro) accompanied an interesting cream sauce to make an enjoyable course.

Our entrees came out with a nice stack of fresh corn tortillas. My wife ordered the carne asada, thin-sliced sirloin wonderfully seasoned and very tender. I order one of Maria's specialties, her Pollo al Guajillo (Chicken in a pepper sauce). The chicken, also thin-sliced, mixed perfectly with the rich red sauce. The chicken went perfectly in the corn tortilla with the lime-marinated radishes and onions. Both meals came with rice and beans. My wife really enjoyed the flavored rice and I enjoyed the refried beans (topped with more of the delicious cojito cheese).

Everything was wonderful and delicious. El Rancho Grande served one of my favorite Mexican meals I have had. Often Mexican served tastes more like it should have come out of a Taco Bell (and often, Taco Bell is tastier). Chef Maria, que delicioso! El Rancho Grande has a full website including directions and their menu.



Rating: A

Spike's Junkyard Dogs

Hot Dogs are quickly becoming 'real food' to true connoisseurs. Many long scoffed at hot dogs for poor ingredients and simple toppings. Newer breeds have higher quality meat and better toppings on actual rolls. That's not to say a good old-fashioned hot dog with a shot of mustard, but everyone wants a high quality hot dog for a meal. I previously reviewed Larry Joe's Fire pit, arguably one of the best hot dogs in the north east. Spike's Junkyard Dogs have taken the title of best chain hot dog.

I stopped into the North Providence shop. Despite the name (Junkyards aren't haute couture), everything was clean. I ordered a Chili & Cheddar along with a Ball Park Dog. The Chili and Cheddar was topped with... well Chili and Cheddar. The Chili was tasty, but had too many beans, while cheese was a nice layer of melted Vermont cheddar. The Ball Park dog featured a normal mustard, nice fresh chopped onions (I noticed a large bag hanging in the kitchen), and another layer of the nice cheddar. Both featured a nicely baked bun that was anything but generic, while the dog itself tasted like a Kayem. A nice little meal of two of my favorite Dogs, and I was pleased.

Spikes offered nice bread, toppings, and a clean interior. The chili was rather normal, and the hot dog tasted generic. The price, while cheap, did not inspire me to spend more for otherwise decent hot dogs.

Spike's menu and locations can be found on their website.



Rating: B

North End Treats

Caution, this review only covers the desert selections from North End Treats.

Famous for offering authentic North End fare outside of Boston, North End Treats holds to a prestigious tradition. It's located right off of the Massachusetts Turnpike, an unassuming location with wonderful access for all of New England. Does the ugly duckling have a heart of gold?

Yes. The deserts were perfect. We first tried their canolis, stuffed with a less-than-traditional chocolate filling. Everything about it was perfect, golden pasty, perfectly sugared, and a filling that made me believe in love again. I would not turn down a box of these delights.

Next, we tried their chocolate cupcake. The ganache was a bit sugary, however the cake itself held a wonderfully deep cocoa-flavor. It created a nice balance when consumed together. The nonpareils on top just made for a fun eating experience.

Finally, we tried their medium Whoopie pie. We were served something the size of a cheeseburger. The cake, similar to that in the cupcake, blended perfectly with the fresh whipped cream. The whipped cream, by itself, was a tad sweet. Combined with the cake, the Whoopie pie put all others to shame.

North End Treats has a full bakery and a deli with a brick oven pizzeria. They have a full website.



Rating: A

Sichuan Gourmet

When one wants delicious Chinese food, often it can be hard to scratch the itch. Sometimes the food is too greasy, other times it is not very flavorful. The nice flavors often found in good Chinese food can often be difficult to locate.

Framingham hosts a quiet little Chinese restaurant off of route 9 named Sichuan Gourmet. It overlooks the crowded route, yet hosts delicious food from the Sichuan region. Translation; it's spicy!

This is a warning, because from the very beginning your taste buds will have to battle with the heat. They placed down at the beginning of the meal some nice ice water, oolong tea, and a small bowl of cured vegetables. The carrot pieces and broccoli stems looked tasty in their spicy oil. It was delicious, but dangerous. The Epicurean's throat was ripped apart from the intense heat. This sounds like a bad thing, but it wasn't.

The tradition continued with their Wonton soup, which held an influence of the spicy peppercorn. Wilted inside, leaves of spinach decorated the family-size bowl. My wife also ordered a bowl of their egg drop soup, something to which she proclaimed was one of the best servings she had ever experienced. The egg drop soup was not flavored with the spicy peppercorns, giving it a rich flavor.

The entree, chicken lo mein, was perfect. When we walked in we spotted several women manufacturing homemade egg noodles, so we decided we had to try them. It was well worth it. The lo mein (a Vietnamese dish, though this noddle entree tasty very Chinese) featured tender chicken and perfectly cooked julienned vegetables. Everything served tasted wonderful.

We only found out after we could have ordered the food not so spicy, but the heat did not detract from the flavor. Sichuan Gourmet has two locations, we visited the one in Framingham. They have a full website with all their information.



Rating: A-

Quebrada Baking Company

The Quebrada Baking Company is situated on Route 16 n Wellesley. Located within a very crowded plaza, the bakery and cafe welcomes the participants with a warm atmosphere and a busy counter. The interior is nothing special, with the bakery cases oddly arranged without showing the full selection of products to those entering.

Me and my wife ordered a small snack to test their baking skills and how they handle the cafe aspect. We each had a mini-cupcake. My wife ordered a double chocolate cupcake (topped with a Hersey's kiss) and I ordered the cappuccino cupcake. The cupcakes each had a tasty topping; the chocolate a tasty ganache and the cappuccino a espresso-flavored butter cream. Each fit the rich chocolate cupcake base and offered a different and pleasant experience.

Unfortunately, the hot chocolate we ordered with the meal did not feature the same rich taste. It was watery and not very chocolaty, instead tasting like a cocoa-flavored steamed milk. It did not compliment the baked goods, instead ruining an otherwise delicious snack. It did not inspire me to try their coffee.

Quebrada is situated in historic Wellesley. They have a full website with all the bakery's information.



Rating: B

Caffe Dolce Vita

Caffe Dolce Vita remains a mainstay in Federal Hill's De Pasquale plaza. The caffe, attached to the Hotel Dolce Vita. Recently, the caffe offers price fixed lunches and dinners. Me and my wife decided to try out the caffe one cold January morning.

My meal consisted of the fruit salad (part 1 of a 3 course meal), which was simple with melon, pineapple and an orange imperial. Not too bad, but rather plain. I then enjoyed the lunch-serving of their pasta primavera (longing for spring). It was quite delicious. They cooked the penne perfectly, expertly sauteed the vegetables and brought it together in a lovely butter and wine sauce. Even my wife, who normally hates pasta primavera, picked the penne up for delicious consumption. I then finished with a desert course, but more on that later.

My wife enjoyed the salad, a selection of greens, tomatoes, and thinly sliced onions tossed in a delicious balsamic vinaigrette. Much better than the fruit salad. She then enjoyed their 'Philly Cheese Steak'. The waiter served a fresh Italian roll packed with perfectly cooked rib eye and American cheese. She finished with the same desert I did, chocolate gelato.

Caffe Dolce Vita served a perfect gelato in a plastic martini glass. While it was served with a plain and generic whipped cream (other locations serve only fresh whipped cream), the gelato held a rich cocoa flavor that made fudsicles cry at their inadequacy.

Everything tasted wonderful, with the 'bad parts' still being delicious. Visit caffe Dolce Vita on Federal Hill if you want to try a delicious meal.



Rating: A

Athena's

Nestled in downtown Cranston, Athena's stands out with the egg as part of the logo. Sometimes patrons are afraid of breakfast joints located in stripmalls. This should not be one of those times. When looking for a good breakfast, those places produce the best food. Athena's continued that tradition.

Farm fresh eggs, savory and crispy hashbrowns, and delicious bacon made the meal. Crispy Italian bread toast complimented the big three with a meal that was fit for a goddess. The food came out quick and everything was perfect. Me and my wife wanted to order a delicious looking fruit cup (spotted at another table), but our stomachs would not allow it. The best part? The bacon. I normally hate bacon, yet Athena's serves the best bacon I have ever tasted.

The interior was clean, though it looked a bit rough. The service was excellent with easy parking. Everything fit perfectly and created a memorable breakfast. We will return to try some other dishes, including a tasty looking pancake dish served with nutella spread and chopped, roasted hazel nuts. We also still want that fruit salad.



Rating: A+

5 Guys Burgers and Fries

I was actually in Miami the first time I ever saw a sign for the 5-Guys Burgers and Fries franchise. The chain is nationwide, yet it is also critically acclaimed for fresh food and clean surroundings. The burger-joint started with an open kitchen and clean interior. 5 Guys does not skimp on this, featuring the cleanest bathroom I've ever seen in a fast food restaurant.

The menu remains simple; burgers, fries, and hot dogs. The portions are generous for a cheap price. Every location also offers free peanuts (because everything fried is done so in peanut oil).

The burgers are freshly cooked and made of high quality beef. The buns are so-so, but 5 Guys offers a generous amount of free toppings (except cheese :( ). They were nicely griddled, but I'm more accustomed to eating freshly grilled burgers. Still, the portion was nice and a regular burger (with 2 patties) easily satisfies.

5 Guys is famous for their freshly cooked french fries. Every order is served in a bag with the fries overflowing. They fresh idaho spuds have a clean taste because of the peanut oil. I haven't tried the optional 'cajun spice', but they could only make the meal tastier.

5 Guys and Fries produces a better bag of french fries than a burger, but the burger is still good for the price. There's definately worse food to eat, but a bag of fries are just good walking around food when trekking around the massive Patriot Place complex. I would prefer grilled burgers and perhaps cheaper cheese, but then I get so many other vegetables on my burger I suppose it does not matter.



Rating: B

Dave & Busters

Arcades have died out in American culture. The surviving entertainment complexes have required an extra gimmick. Dave & Busters (named after the chain's owners) offer American food with an open bar and full arcade to pull in customers. Yes, the food is similar to that of the other big chains, yet the draw of playing skeeball or a racing game draw in the customers. The customers are not just children.

The interior resembles a bar from the early twentieth century. The entire complex is well planned with restrooms and easy access to food and drink. It would be easy to rate the entertainment portion (including karaoke, virtual golf, many pool tables, and yes many arcade and video games), but the food is what I was after.

They offer the same medium-fare found at other chains (you know the ones), but many of the meals include credits to play their video games. This is seductive, but how does the food they offer with this combination stand up?

Prior to the meal, 'Philly-cheese-steak' eggrolls arrived. They served a basic deep fried eggroll filled with tender shaved steak and a light cheese. A cheese-dipping sauce accompanied the appetizer with a light garnish of diced tomatoes and pickled banana peppers. The eggrolls were tender and flavorful; a nice opener.0

One such entree is their grilled salmon fillet with citrus rice and sauteed haricot vert. The fillet was a nice portion and perfectly cooked (something some ocean-side restaurants often mess up with grilling). The sides were decent, though they provided a nice contrast to the salmon's flavors.

Another entree featured a nice sirloin steak with a loaded mashed potato. This is a common meal and there was nothing exceptional about it. The steak was a nice cut (though Outback still wins for best chain-restaurant steaks) and was cooked to temperature. The potato was basic, providing a good carbohydrate boost for later playing.

Desert was unique with a fondue sampler. It was nice to receive one of these with actual melted chocolate and a small tea light to maintain a nice warmth. Alongside the selection were sliced strawberries and bananas, pound cake, small brownie chunks and rice crispy treats. Not as good as Melting Pot's fondue, but Dave & Busters produced a nice desert for a romantic meal.

Dave & Busters is a venue best saved for adventurous dates filled with fun and games. The food is good for what it is, something other restaurants without pinball can often fail at. It produces a good date venue capable of entertaining children or breaking the ice on a blind date.



Rating: B

Faial Restaurant and Lounge

Rhode Island maintains a large Portuguese population. This population influences the Rhode Island culinary scene with rich seafood flavors and bold use of spices. Finding a good restaurant serving authentic Portuguese food can be a trip into wonderful flavors. Faial in Smithfield boasts authentic Portuguese flavors with an American influence. Their menu boasts a heavy influence of seafood and a healthy amount of 'Faial sauce' (a spicy and garlicky sauce they serve with almost everything on the menu).

The restaurant's interior was very nice. It boasted a classic American design with some 'under-water' themes spread throughout. The waiters wore crisp white and blacks and each table featured similar dressing. The restrooms were also clean, giving an inviting dining room and attached lounge.

The biggest fault to our meal was service. The waiter just seemed a tad antagonistic and did not give an air of professionalism that an establishment like Faial would convey. Long wait times also complicated things. The service hurt a meal that was otherwise nice.

I ordered the 'bief di casa' (beef of the house), which was a 14 ounce sirloin topped with the Faial sauce and served with their seafood rice (a mix of paella and rice pilaf) and Portuguese potatoes (fresh cut potato chips). The sirloin was well cooked and the flavors mixed well. My wife ordered a more American filet minion with mashed potatoes and glazed carrots. The beef was unfortunately overcooked. She ordered medium and it came out close to well done, a travesty. The sides were decent, but it could not make up for overcooked protein.

Faial produced a nice meal, but not worth the price (over 20 dollars an entree). The service also hurt the experience.



Rating: B -

Wild Fire

In the western reaches of Mineral Spring Avenue in North Providence sits a gourmet Italian bistro. Wild Fire serves fresh wood-oven pizza, pastas, and they have a full bar. The restaurant celebrates several specials to entice quicker visits. Every Sunday they offer an Italian Chicken dinner. Every Monday, it's all-you-can-eat pasta. Every Tuesday all large Pizzas are half-off. The weekdays have happy-hour specials from 4pm to 6pm featuring a cheap menu.

Inside, Wild Fire features dark woods and impressive lighting. The dim surroundings do not betray uncleanliness. The interior possessed a pleasant atmosphere. A pleasant hostess greeted us and sat us at a lovely table. We were quickly served with excellent service and were presented a wonderful meal.

The best indicator of pizza are the rolls served before the meal. Wild Fire served wood-fire baked rolls with lovely garlic-infused olive oil alongside dried pepper flakes and freshly grated parmigiana regiano cheese. This in itself provided a wonderful start for an early afternoon pizza.

A wonderfully cooked pizza emerged from the kitchen. The waitress suggested a wonderful chianti to complient the pizza. The 'Genoa' featured fresh sauce and buffalo mozzerela cheese topped with a fresh basil chiffonade, freshly cut Genoa salami, and shredded asiago cheese. Its flavors complimented everything wonderfully producing a pizza that cannot easily be topped. Everyone worked perfectly. Wild Fire is the perfect proof of why pizza should be cooked above fire.

We enjoyed a wonderful meal. Me and my wife look forward to returning for a more intense meal. Wildfire has a full website complete with menus.



Rating: A

Enn Special Event!

BLACK SUNDAY
November 29th 1pm-4pm

Open House at Enn, presenting a sampling of their food, wine, sake and beer menus. They ask that everyone please bring someone who hasn’t tried Enn.

Enn Japanese Restaurant and Sushi Bar is at 600 George Washington Hwy
Lincoln, RI 02865. Their phone number is (401) 333-0366, and their email is: sushi@ennri.com Enn's website for a full menu and other information.

The Burrito Company

When it comes to good Mexican, there's either American Mexican or authentic Mexican. Both are good when done well, and the Burrito Company does it right.

I first encountered the restaurant from a booth at a local festival. I ordered a simple chicken burrito, and I was shocked by the portion. Big burritos are becoming popular, but nothing ruins things like an untasty meal. The burrito was good with a flavorful (albeit not too Mexican flavored) shredded chicken, though it suffered from too-watery lettuce and plain tomatoes instead of a flavorful pico de gallo. This could be forgiven since the burrito was prepared outdoors. I decided to give the company a second chance.

The second time was the charm. I stopped in and ordered the rice and bean burrito. I was again blessed with a large burrito and a nice side of rice and refried beans. Both sides were good, but the burrito was much better than what I had before. The large amount of vegetables put a normal salad to shame, and the beans were highly tasty and rich.

The restaurant's interior was very clean and stylish, including a large 'tree' crafted out of wire and white Christmas lights. Parking was a tad odd, since I had to park in the hospital parking lot across the street. It's hard to enjoy a meal when you're unsure if your car will be towed. This is a peril when eating in a city, however.

The Burrito company is located on Cass Street in Woonsocket, Rhode Island. Their website is: http://www.theburritoco.com/

Rating: B+

Teppanyaki Asian Cuisine

Situated in the Franklin Shopping Center is a small Japanese restaurant (featuring Chinese cuisine also) called Teppanyaki Asian Cuisine. The true name for flat-iron cooking (hibachi means something else), the interior looked like many other Benihana clones. The interior was also filled with Polaroids of previous customers enjoying themselves, a nice touch but an indicator this would not be gourmet cooking.

Me and my wife ordered the Bento. Mine was wonderful; delicious clear onion soup, nice onion-ginger sauteed chicken, and a selection of avocado and cucumber maki. My wife was less satisfied with hers. For one, they gave her Nigri Sushi instead of Sashimi. Easily fixed, except the waitress and Sushiya vanished. She enjoyed her soup, but the gyoza she ordered with the soup were undercooked and floating in an odd clear liquid. The gyoza also reminded me heavily of frozen dumplings I have bought at Trader Joes. Hmmm.0

Not bad, but could use some interior improvements and more cooking. There was some potential, but they overcharged for boring Japanese food. The sushi and soup were great, just everything else needed more work. I would maybe eat here again, but only if I heard things improved.



Rating: C+

Luxe Burger Bar

Luxe Burger Bar is a new Providence hot spot nestled on Memorial boulevard. The concept is an established American tradition, comfort food headlined by burgers, but the execution is nothing but professional. The interior is nice a modern, and the restaurant has a lovely outside seating.

Luxe serves various appetizers, hot dogs, a macaroni and cheese selection, and of course; Hamburgers. Hamburgers are the restaurants namesake and they celebrate them with a custom blend of Hereford cuts. The combination is wonderful and is perfectly seasoned and flavored. For anyone who has had Hereford beef, you'll taste the steak. To those who haven't had Hereford beef? GO GET SOME!

You build your burger using a pre-printed pad with the ingredients listed. Sure, they have some of their own custom selections, but making your own is so much better. The taste is marvelous. I ordered a Gold-label beef burger (their Hereford blend) on a wheat bun with Havarti cheese, baby spinach, caramelized onions, salsa, and guacamole. The combination was delicious! My wife ordered a plain Gold-label burger with American cheese on a sesame seed bun, though she ordered hers medium-well in opposition to my medium-rare. Her burger had a wonderful char that accented the cheese nicely. Also, with every burger comes a side of fries. I chose sweet potato while my wife picked Idaho potato. They were both delicious and we shared them with equal joy.

We ordered the cupcake duo for desert, and were surprised to have a rather good pastry. The duo consisted of a devils-food cake topped with an dulce-de-leche frosting, though it was more of a chocolate one. The other was a red velvet with cream cheese frosting. Both were decent and helped to close a wonderful dinner.

One downside is the addition of a 'Kobe Beef Burger', a trendy addition to many menus, but the idea of grinding the perfectly marbled steak created in the 'Kobe' style seems like a sin. Also, many restaurants and markets sell 'Kobe Hamburger' that is nothing more than regular hamburger with more fat.

Luxe has a wonderful website with plenty of information and a full menu. More information can be found at: http://www.luxeburgerbar.com/



Rating: A