The Phoenix Network:
A new restaurant, an old master
In the Rhode Island tradition of giving directions like “it’s where the coffee milk factory used to be,” Simone’s is located where Not Your Average Bar & Grille and the ice cream shop Supreme Dairy used to be.
| September 17, 2014
Put some South in your mouth
Southern cookery is unfairly denigrated, commonly, merely out of snooty Yankee disdain.
| September 03, 2014
Just the basics, thank you
Sometimes in this world of culinary over-achievement, of luaus and foie gras and molecular gastronomy, sometimes we simply want to chomp into a nice, juicy hamburger or hot dog.
| August 20, 2014
TwoTenOyster Bar & Grill
A raw bar with a view
One of the appealing features of living in a place called the Ocean State is that there are plenty of water-view restaurants.
| July 23, 2014
Bee's Thai Cuisine
Too many tasty choices for one visit
On the radar of Providence foodies, the ding of Bee’s Thai Cuisine has grown increasingly louder and brighter.
| July 16, 2014
Review: Toro Restaurant
And the crowd shouts "Ole!"
I don’t know about you, but $5 appetizers all day Thursdays — not just at appie hour — can make me a regular.
| June 04, 2014
Review: The Rathskeller
A welcome resurrection in Charlestown
One of the great things about an unpretentious place like Rhode Island is that every once in a while you come across an inexpensive restaurant — maybe even a pub — that serves fine food without all the fine dining folderol.
| May 21, 2014
Review: Jade Cricket
Way above the usual Chinese cuisine
There are two seemingly contradictory facts about Chinese cuisine and this country. One, everybody likes it. And two, so many Chinese restaurants are mediocre.
| May 07, 2014
Review: Chomp Kitchen and Drinks
Burger and sandwich supremacy in Warren
Chomp Kitchen and Drinks may be off the beaten path, but the rapidly developing legion of fans are just about beating down the door to get in and experience the fresh and inventive offerings.
| April 30, 2014
Review: Los Andes
A bounty of Bolivian and Peruvian delights
There is a certain seraphic smile that spreads onto the face of someone approaching a favorite restaurant that he hasn’t indulged in for a long while.
| April 23, 2014
Review: Rick's Roadhouse
You know where their heart is
Ah, the sweet, tooth-tingling charms of barbecue.
| March 26, 2014
Boneheads Wing Bar
An Arctic blast
Destination dining in. . . downtown West Warwick?
| March 19, 2014
Essential Indian cuisine
As if lovers of Indian food weren’t doing well enough around here with such places as Kabob and Curry on Thayer Street and Rasoi in Pawtucket, owner Sanjiv Dhar has opened another restaurant, Rasa, in East Greenwich.
| February 19, 2014
Review: Figidini Wood Fire Eatery
Peerless pizza, and much more
Wood-fire grilling has become so popular in recent years that we can expect it soon in Chinese restaurants.
| January 22, 2014
Review: ChopHouse Grille
Get there before the lines form
Vegans and vegetarians, step aside for a moment. The hunters are returning in greater numbers, gently pushing aside the gatherers.
| December 31, 2013
Review: West Side Diner
Doing diner dining proud
The West Side Diner is worth checking out for its gleaming Art Deco ambience even if you’re not hungry.
| November 26, 2013
Review: Viva Mexico! Cantina & Grill
Head Downcity for south of the border goodness
Viva Mexico! indeed. Both the salutation and the “Cantina & Grill” of that name, however self-congratulatory the exclamation point.
| November 13, 2013
Diverse delights, from sushi to steaks
Nami means wave, as the design of the graceful logo of the latest Japanese restaurant in Providence indicates.
| October 30, 2013
What. no filet flambe?
Bars are where many restaurants make most of their money, so a lot of places would rather impress you with their cosmopolitans than their cacciatores.
| October 16, 2013
Review: Becky's BBQ
Talk about pigging out!
What more fitting occasion to pig out than over pork barbecue? And where better to indulge than at a place that goes to the trouble, and takes the time, to do it right?
| October 02, 2013
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