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Providence Warwick Convention & Visitors Bureau

Providence has been no stranger to top rankings from the readers of Travel +  Leisure magazine, having been voted Number 2 in the country for overall dining, Number 2 for pizza, Number 5 for high-end cuisine and Number 7 for Microbrew Beer. So when the latest survey in their America’s Favorite Cities polls anointed Providence the Best Burger City in America, after coming in 3rd place in 2011, it didn’t seem too surprising. Then the Providence Warwick Convention & Visitors Bureau put together this great video and we knew that was something that needed to be shared. Take a look:

Chef2Go

While on the topic of video, Avenue N American Kitchen‘s chef and co-owner Nick Rabar is also the host of Chef2Go on Cox Sports. Season three of the all-local food TV show has already begun airing and can be seen on the new Cox Sports/WJAR 10 network OSN, Ocean State Networks, which can be found on Cox Communications channel 5, and HD Channel 1005. Watch Chef2Go Mondays at 7 p.m., Tuesdays at 9:30 p.m. and Sundays at 9:30 p.m. Here’s a clip from a recent program:

Temple Downtown Restaurant & Lounge

The following is a press release regarding the new lunch and dinner menu at Temple Downtown

A new spring lunch and dinner menu has been unveiled at Temple Downtown Restaurant & Lounge, 120 Francis Street, by Executive Chef David Cardell.

Starters include Portuguese soup with kale, potato and chorizo, New England clam chowder, Point Judith calamari with zucchini, lemon aioli and gremolata, a mezze platter of baba ghanouj, hummus, dolmas, spanakopita and grilled pita bread, gratin of shrimp and feta, Greek salad, Caesar salad, spring vegetable tabbouleh salad, and tuna nicoise.

The new brick-oven flatbreads include margherita, house-made Italian sausage, littleneck clam, and black mission fig with Serrano ham, local goat cheese and caramelized onions.

Luncheon entrees are falafel and pita, seafood linguine, roasted turkey club sandwich, romano-crusted chicken sandwich, Temple lamb burger, Vermont cheddar burger, vegetable fusilli, grilled flat-iron steak sandwich, and Maine lobster salad sandwich.

Many of these same items are on the dinner menu, in addition to steamed mussels marinere, house- cured meats and cheese board, clams casino and beef carpaccio for starters. Pasta dishes include house-made ravioli, buccatini alla puttanesca, and fettucine carbonara.

Dinner entrees are Greek-style chicken, butter-poached lobster risotto, pan-seared yellowfin tuna, Persian-style chicken tagine, porterhouse pork chop, Moroccan spiced lamb tagine, lemon baked cod, seared sea scallops, pan-fried veal chop, grilled North Atlantic salmon, Block Island swordfish, Tuscan- rubbed Delmonico steak, and spring vegetable tagine, each with appropriate accompaniments.

Free valet parking is offered to restaurant customers. For reservations, call 919-5050.