Bacaro
262 South Water St. (401) 751-3700. www.bacarorestaurant.net .Seats: 120.Cuisine: seasonal salumeria and cicchetteria.Specialties: Wood-grilled squid in black-olive tapenade over pink-grapefruit carpaccio with wild arugula, fresh rosemary and Regaliali olive oil; grilled pizza with prosciutto di Parma and wild arugula; pasta with porcini mushrooms, butter, Parmigiano and a truffle-scented egg.Main courses: $16-$39.Chef: Brian Kingsford.Owners: Kingsford and Jennifer Matta.
Café Noir
125 North Main St. (401) 272-2116. www.cafenoirri.com .Seats: 75.Cuisine: French bistro.Specialties: steak au poivre with pommes purée, moules à la Dijonnaisse, lamb shank with orecchiette and mushrooms Bolognese.Main courses: $14-$23.Chef: Benjamin Lloyd.Owner: John Elkhay.
Chinese Laundry
121 N. Main St. (401) 272-8676. www.chineselaundryri.com .Seats: 14 in dining room, 12 in private room, 25 in lounge.Cuisine: pan-Asian.Specialties: tempura Alaska king crab with honey-truffle aïoli; Shanghai noodle soup with kurobuta pork, cucumber, mung bean sprouts and green onions; tempura shrimp and cucumber wrapped in tuna and topped with spicy king crab salad.Main courses: $13-$20.Chef: Lou Cruz.Owner: John Elkhay.
DownCity
50 Weybosset St. (401) 331-9217. www.downcityfood.com .Seats: 166.Cuisine: American eclectic.Specialties: meat loaf with caramelized-onion demi-glace, buttermilk mashed potatoes and corn off the cob; crab cakes with green goddess rémoulade, vegetable slaw and sweet-potato fries; grilled Portuguese pizza with hot pepper-Jack cheese, marinara sauce, chouriço, sautéed peppers and onions.Main courses: $19-$23.Chef: Travis Lawton.Owners: Abby Cabral and Rico Consorti.
Local 121
121 Washington St. (401) 274-2121. www.local121.com .Seats: 60 in dining room, 75 in event room.Cuisine: local and seasonal.Specialties: Vermont cheddar and Narragansett beer beignets with apple and onion relish; pan-roasted Bomster scallops with sunchokes, exotic mushrooms and French lentils; Wolfe’s Neck Farm grilled flat-iron steak with compound butter, fries and garlicky Tuscan kale.Main courses: $16-$26.Chef: Dave Johnson.Owners: Joshua and Nancy Miller.
