The Phoenix Network:
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
Review: 2 Pauls' City Grille
Comfort food in style
In the Rhode Island tradition of identifying a place by saying it’s where someplace else used to be, 2 Pauls’ City Grille is where Vine Yard East used to be — and Joseph’s and Cattails and a list of other restaurants.
| September 18, 2013
Review: Don Jose Tequilas
Not your ordinary tamales
Come on, admit it. The best thing about some mediocre Mexican restaurants is their margaritas. But Don José Tequilas is not a mediocre Mexican restaurant.
| August 28, 2013
Review: Circe Restaurant & Bar
A worthy origin story
It was sad to see the landmark restaurant DownCity close its doors in 2011, another victim of the lingering economic downturn. But those in the business are as optimistic as they are persistent, so nine months ago a new restaurant opened in its place, and it looks like Circe is a worthy follow-up.
| August 07, 2013
Review: Harry's Bar & Burger
Maxi-bar and mini-burgers
Are you ready for a Pig Pile Burger? A M.O.A.B.? How about chocolate crack?
| July 24, 2013
Review: The Sea Goose
No roast goose, but plenty else
You might think that Rhode Island needs another seafood restaurant like Providence needs another pizzeria, but you’ll change your mind if you check out the Sea Goose.
| July 02, 2013
Review: The Bike Stop Cafe
Great pizza and so much more
"Follow your bliss” certainly took hold with the Bike Stop Cafe’s co-owner/culinary head Brendan Roan. He’d cooked all over the state for the last couple decades and loved feeding folks, but his not-so-secret second passion was bicycling.
| June 18, 2013
Excellence in East Greenwich
Super-generous margaritas, wood-grilled pizzas, and so much more.
| June 04, 2013
Review: El Rancho Grande
Having a yen Mexican food and limiting yourself to tacos and burritos is like craving French food and choosing french fries.
| May 21, 2013
Review: Trattoria Longo
Every dish done just right
Preparing most Italian dishes doesn't require the complexity of organic chemistry. Fresh ingredients, a good recipe, well-timed cooking, and ecco! Benissimo!
| May 13, 2013
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