Review: Narragansett Grill

By BILL RODRIGUEZ  |  January 4, 2011

Johnnie chose what was described as chicken breast medallions Alfredo over spinach ravioli. Now, it's understandable that occasionally a kitchen will run out of ingredients, so substitutions are inevitable. But is it too much to ask that they be announced? In this case the ravioli were replaced by cheese tortellini — tasty ones — but the above excuse wasn't even in play; a side of spinach ravioli was included, gratis, in our take-home bag by way of apology. Compounding the error, there wasn't even the cream-based Alfredo sauce but rather a heavy, too-rich cheese and butter sauce that Johnnie compared to fondue. Plenty of chicken, though.

No complaints with my dish. Listed as a grilled saloon steak, the eight-ounce flank steak is on the regular menu for $16. There was Monterey Jack melted on top and mushrooms in a demi-glaze. Medium rare, as ordered, it was quite enjoyable. The vegetable was snow peas, quite a treat for someone tired of too many recent broccoli sides. The french fries weren't seasoned, as described, but were welcome.

For dessert, the chocolate cake is made there, and sorbets and cheesecakes are available. Just make sure that the strawberry cheesecake you request doesn't turn up blueberry.

Bill Rodriguez can be reached at bill@billrod.com.

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