262 South Water St., (401) 751-3700. www.bacarorestaurant.net .Seats: 150.Cuisine: Northern Italian with Venetian flair.Specialties: full salumeria—cured meats, cheeses and antipasti items; tagliatelle with mushrooms and white-truffle-scented poached egg; wood-grilled pork tenderloin saltimbocca draped with Parma prosciutto, served with sage-and-white-wine sauce.Main courses: $19-$40.Chef-owner: Brian Kingsford.
121 North Main St., (401) 272-8676. www.chineselaundryri.com .Seats: main dining room, 14; private dining room, 12; lounge, 20.Cuisine: Pan-Asian.Specialties: Alaskan king crab tempura with honey-truffle aïoli; “forbidden nigiri section”: exotic sushi, seared foie gras with fig-balsamic sauce, torched Kobe beef tenderloin with enoki mushroom glaze; pork belly braised for 12 hours, served with house-cured pickles and mu shu pancake.Main courses: $13-$36.Chef: Nick Rabar.Owners: John Elkhay and Rick and Cheryl Bready.
Downcity @ 50 Weybosset
50 Weybosset St., (401) 331-9217. www.downcityfood.com .Seats: 180.Cuisine: eclectic bistro.Specialties: meat loaf with caramelized-onion demi-glace, buttermilk mashed potatoes and corn on the cob; pupu platter with calamari, steak skewers, turnip frites and house-made crab rangoon; grilled lemon swordfish steak.Main courses: $18-$26.Chef: Kristin Monmaney.Owners: Abigail Cabral and Rico Conforti.
Dreyfus Hotel, 121 Washington St., (401) 274-2121. www.local121.com .Seats: 110.Cuisine: locally sourced.Specialties: scallops wrapped in Vermont bacon; shaved asparagus and arugula salad with Narragansett Creamery cheese; squid grilled and served with side salad; pork shank braised in Sakonnet Vineyards Vidal Blanc with beet greens.Main courses: $11-$28.Chef: David Johnson.Owner: Josh Miller.
4 Richmond Square, (401) 521-9229. www.watermangrille.com .Seats: 120.Cuisine: contemporary American.Specialties: Szechwan beef skewers; crab and jalapeño chowder; jerk-seasoned pork Delmonico; cioppino of shrimp, littleneck clams, native fish and squid; Italian sausage and tomato-corn-herb broth.Main courses: $16-$32.Chef: Michael Conetta.Owner: Newport Harbor Corp.