Dinner At Iron Works Tavern

Rhode Island is a great state for restored spaces that are used for great restaurants. An example of this is seen with Iron Works Tavern. The space used to hold the offices of the Iron Works Factory. So the restaurant has a industrial chic, old school feel.

Granted when we went for dinner we were not concerned about the ambiance. We were celebrating a birthday but due to several factors were running a bit behind. So come time for dinner we were starving.

Luckily, Our dining experience was good, the menu was straightforward, and the waitstaff attentive. For an appetizer (excuse the picture we were hungry) we ordered Lamb Lollipops. Which arrived served on white hummus with Chimichurri on top. The lamb was well seasoned and paired well with the hummus, this appetizer was was finished pretty quickly.

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For entrees we ordered the 9 0z Steak Frites (Steak and fries) which was paired with Chimichurri, Herbed Fries, and Parmesean and Argula Salad. This was a decent entree but the flavor factor was not there.

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The other entree was the Roasted Half Chicken paired with Wild Rice pilaf, Roasted Carrots, Green Beans, and Chicken Jus (meat gravy).  This was a disappointment considering the flavor was lacking for the steak dish, this one lacked salt completely. Even starving this dish didn’t leave an impact.

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Overall Iron Works Tavern was a good restaurant. The flavor in the entrees were lacking,  but it could just be bias on our part considering our palettes West African. So I would say check out Iron  Works Tavern and come to your own conclusions.

Soretti’s

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I felt like Ethiopian so I decided to stop by Soretti’s with a friend. The restaurant has an intimate feel with a bar dominating the bulk of the space and tables spread out for customers who came in groups. There is a TV playing Ethiopian music videos and an assortment of African artwork scattered about.The menu is pretty clear cut, so that even the most unadventurous eater will find something.

Just to be clear the bulk of African foods are meant to be eaten by hand, and also shared to enhance the experience. Ethiopian food does this extremely well because even the “plate” your food is served on (injera) is meant to be consumed after its soaked in the flavors of the dishes its serving.

We ended up ordering Spicy Lamb Tibs (lamb cubes sauteed with oinon, jalepeno, and traditional herbs) and Dora Alicha (chicken pieces simmered in an onion, garlic, and tumeric sauce), as our meats. With Misir Wot (red lentils), Timtim Selata (tomato salad), and Misir Selata (chickpea salad). Consuming it by hand with the aid of additional injera made sure that it hit the spot!

Can I say Yum? Next time you are in the mood for food give Ethiopian food a try!