|New Drum Room Lounge|
|Old Drum Room Dining Room (Photo stolen from Hilton.com)|
|Providence New American Kitchen|
|Vintage Light Fixture|
The Immortal Zinfandel is an amazing mate for any of the red meat dishes at Providence. The full bodiness of this wine pairs wonderfully with the complex flavours of the dishes that we sampled. You also cannot go wrong with the Pedroncelli Cabernet Sauvignon, especially if you like a more oaky flavoured vino. Also of note: The Parducci Pinot Noir has been so immensely popular that they have already sold out of it (a week and a half after opening).
The Buffalo Carpaccio: extremely thinly sliced buffalo, arugula salad, pieces of shaved hard cheese, and some aioli dressing plated with crustini to eat it all with. The buffalo was so thinly sliced that Jeff told me it was a secret how it was even sliced.
Dungeness Crab Cake: Probably 90% crab and 10% cake. There were just enough bread crumbs in the cake to keep it from crumbling into pieces and to give it a little colour, not any more. The lump Dungeness Crab meat with just a dab of the Sriracha Mayonnaise was incredible! Possibly the best crab cake you will find outside of the Northeast.
|Loaded Potato Pierogi|
Loaded Potato Pierogi: American twist on this Polish classic. What's better than a crispy pierogi with that creamy potato center? Only a crispy pierogi with a creamy potato center that has been loaded with cheese, bacon, chives, and sour cream. This thing was gigantic too!
|Grilled Shrimp Bruschetta|
Grilled Shrimp Bruschetta: Wonderful bruschetta that is topped with fresh (never frozen) shrimp, roasted pepper salad, and tomato vinaigrette. I love bruschetta anyways, but you put grilled shrimp that tastes as fresh as the second it came out of the water on top of it, and you have a masterpiece. The shrimp tasted just as fresh as the shrimp that we get on the coast.
|BBQ Glazed Pork Belly|
BBQ Glazed Pork Belly: This was my favorite of the starters that we tried. Borderline bite sized pieces of pork belly (I say that because chomping the whole skewer will yield a very full mouth, something I found out the hard way), covered in a maple chili glaze and Japanese Seven-Spice, on a skewer with a piece of tart Granny Smith apple to balance out the spice. Perfecto!
|Blue Note (left) and House Salad (right)|
The Blue Note salad was incredible! I would have never thought that mixing blueberries and bleu cheese would yield such an awesome combination, but it does! The House Salad did not punch me in the mouth like I had hoped and expected when we were told that it is served with a Tank 7 vinaigrette, but is a solid option when you want something with a lighter taste.
|Pan Seared Rainbow Trout|
|Smoked Chicken Ravioli|
|Apple Wood Smoked Meatloaf|
Apple Wood Smoked Meatloaf: My favorite entree! Meatloaf made with veal, pork, and beef (yes I know veal is a form of beef, but lets not split hairs here), slow smoked and then grilled. The sides that come with this entree are equally awesome: sour cream golden russet potatoes on top of wild mushroom gravy, grilled mushrooms, grilled seasonal veggie cubes (carrots, butternut squash, etc), crisp green beans, and lightly pickled onions (vinegary yet still crisp).
|Nothing goes with dessert like coffee|
|Hotel President at Night|
Everything at Providence New American Kitchen was awesome! We will definitely be back for some of our favorites, as well as to try other dishes (such as the Bully Porter Braised Short Ribs). As we were walking home, discussing our favorite dishes (that we had just gorged ourselves with), and stopping for a couple photo ops, we were reminded that we live in a pretty sweet city!