Al Forno sets the standard for fine dining in Rhode Island's capital city. According to the New York Times' travel piece "36 Hours in Providence," Al Forno single-handedly put Providence on the culinary map back in the 1980s. It continues to draw praise, specializing in the simple, bold flavors of rustic Italian fare. Pasta dishes include homemade bread gnocchi with spicy sausage and linguine with creamy egg, duck bacon and pea tendrils. For a hearty entree, you might opt for the roasted honey-gazed duck leg with grilled sausage, roasted broccoli, pomme frites and a spicy ketchup sauce. Diners with a sweet tooth will wish to save room for the homemade desserts, which include lavender panna cotta and hand-churned toasted coconut ice cream.
Hailed simply as "fabulous" by Luxury Travel Magazine, Spiced Pear is affiliated with Newport's Chanler, a boutique hotel that made Conde Nast Traveler's Gold List in 2010, ranking as the number four hotel in the United States. One of the Spiced Pear specialties is a "New England Tasting Menu," which offers between six and nine small courses of regional cuisine. In addition, the restaurant's a la carte menu features continental offerings. Enjoy your meal overlooking the Atlantic Ocean and Easton's Beach. The dramatic interior incorporates an open-air kitchen and a giant fireplace. For a deluxe dining experience, couples or groups of up to six can sit at the Chef's table, where a personal server brings a multi-course tasting menu, complete with wine pairings. At the Chef's table, you overlook the open kitchen and have the opportunity to directly interact with the chef.
For French cuisine, visit Bouchard Inn and Restaurant, situated in historic Newport. The restaurant has received such distinctions as "Best of Newport" awards from Newport Life magazine and the Award of Ultimate Distinction from Wine Enthusiast magazine. For a starter, you can try the carpaccio de filet mignon a' huile de truffe, which pairs a sliced beef carpaccio with a garnish of arugula, caper berries and truffle oil. For a main course, choose between the rack of lamb, duck breast or the re-stuffed, roasted lobster, served with scallops, truffles and a lobster sauce.
