Where is the Best Dessert in Providence, Rhode Island?
This restaurant needs more work, starting with the service. The service staff was diner-trained at best. The foie gras was pretty good although somewhat plain in presentation, but the lobster bisque was weak in both flavor and richness. Entrees were well-prepared (lobster gratinee and salmon), but were both seved with generic steamed vegetables and white rice – a la Chinese restaurant! Come on, now. With squash and other autumnal vegetable in season? We split a dessert which was a tasty vanilla mousse with caramel, although nuts (advertised as pralines) were soggy. I suspect that those gastronomes looking for French food probably know enough to make a more spectacular effort at home.Pros + Dining Room, Wines, LocationCons – , Lackluster, Service
The menu is fantastic! There are all the right kind of simple and tasty combinations you could ask for in a selection of egg/omelet dishes. You’ll have a hard time choosing what you want because you will want to eat all of it. I recommended Sunday brunch, but that’s a busy time. If they say your wait time is over 40min I would move on. If 40min or less I would say it’s worth the wait!Pros + Food and atmosphere. The convenience of breakfast food at all hours of the day. Portions are good.Cons – The wait in line on Sundays and sometimes the service is slow.
Pastiche is a wonderful little place. Parking can be a total pain, since it’s on the street, but if you head down the road far enough, you’ll usually find a place. Entering, the decor is relaxed and attractive, but it’s a little too cozy, bordering on cramped. The tables are packed pretty tightly, and the hustle of people walking to to and fro makes the small areas not covered by chairs and tables somewhat treacherous. I’ve never waited for more than ten minutes for a table, even on weekends, which highlights the quick sojourn that many people choose to make at this bustling, little hot-spot. Once settling in, the coffee menu is generally unimpressive. It’s got all the usuals –mocha, latte, etc.– but nothing that really shows the hand of an inventive barista. The coffee is some of the strongest I’ve ever had, if not the strongest. As if when roasting the beans, they just set them directly on fire. The deep, powerful coffee flavor is something that will probably overwhelm Americans we
