“This is a wine you want to date not marry,” Burke said. “It’s just a little fling. You’re going to have some fun with it, but by January, you’re on to champagne.” We raised our glasses and saluted before moving on to our crepe-flipping lessons.
Our next stop, 10 Prime Steak and Sushi, was a short distance away, but an entirely different atmosphere. The sleek, contemporary space with bright colors, curvy angles, and a bubble machine above the door, is lively and fun. Premium steaks were being cooked over hot lava rocks, while chef David Jackson prepared for us his version of surf and turf: cooked sushi with tempura crab and tuna, served with rare steak strips.
Our last stop was The Dorrance, a grand, opulent space, located in a former Federal Reserve Bank. Much of the original 1902 building remains, including a wall safe, ornate woodwork, marble floors and walls, and elegant stained glass windows. The restaurant, headed by chef Ben Sukle, is racking up awards. Bon Appetit magazine named it one of the country’s best 50 new restaurants in 2012. Sukle has also received a best new chef nomination from Food & Wine magazine.
We entered the luxurious space and sat at the long wooden bar. A trio of mixologists prepared craft cocktails, a contemporary version of a whiskey sour. The sweet-sour drink was made with Sons of Liberty pumpkin whiskey and spicy cinnamon, and contained special ice designed to keep the drink perfectly chilled with proper dilution. (We didn’t have ours long enough to verify.) Next came artistically-presented plates, with slices of 60-day, dry-aged sirloin and chickweed harissa greens on a garlic crostini, topped with crunchy radish. This was followed by a dollop of house-made, sweet French vanilla ice cream.
We had originally planned on staying in Providence for dinner. That wasn’t going to happen. We were perfectly and pleasantly full — and knew exactly where we’d dine the next time we were in town.
Newport Gourmet Tours Tours begin for the season April 5 and are offered every Friday at 2 p.m., departing from 121 North Main St., $50 per person. 401- 787-4058, www.newportgourmettours.com
Diane Bair and Pamela Wright can be reached at firstname.lastname@example.org.