: Meals at Café Nuovo are rivaled only by the striking views of the Providence River (especially during WaterFire). Chef Brian O'Donnell's menu is long and meanders from the pastures of Lombardy to Japan and China --- and that's just one leg of the trip. Sourcing of ingredients is equally diverse: local when possible, distant when need demands. Examples include lamb from Colorado and sea bass from Hawaii. Grill items and sides are ordered à la carte or you can choose from “composed plates,” which include Dover sole, a slow-braised veal shank and bouillabaisse with Maine lobster tails as well as other fruits of the sea. The reasonably priced wine list offers something for every taste. Desserts are worthy of a Getty grant for their combination of taste, integrity and presentation. Crème brûlée is a flight of fancy and the seasonal fruit is drenched with orange blossom syrup.

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Cafe Nuovo

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