Mill's Tavern Restaurant Providence steakhouse

Internationally recognized Fodor's Travel writes of Mill's Tavern Restaurant that, "Handsome brick walls and vaulted casement ceilings lend a cozy New England vibe to this contemporary, French-influenced American restaurant. The menu includes selections from both land and sea, mostly cooked in the open kitchen's wood-fired oven, as well as an extensive wine list."

You can start dinner at Mill's Tavern Restaurant in the traditional way: with oysters on the half shell or poached shrimp...or you can have the blue fish pate (weren't expecting that, were you?). For main courses, there's port braised short rib and gnocchi, but also North Atlantic poached swordfish putannesca, a dish we're pretty sure we've seen on no other menu, and that's one of the things we like about Mill's Tavern: you see a lot that's familiar and also a lot that's unexpected.

Steaks are cut in house, never frozen, and locally known for being some of the finest beef available. The eight-ounce black Angus filet mignon is a favorite, as is the sixteen-ounce black Angus rib eye. For those interested in sampling some of the best beefsteak in the world, check out the twenty-four ounce Australian Wagyu strip steak or the thirty-two ounce Australian Wagyu ribeye tomahawk, magnificent pieces of meat.

For sides, Mill's Mac n' Cheese is festooned with crisp, house-smoked lardons, the asparagus is smoked and dressed with pecorino and lemon, and the Brussels sprouts are poached in riesling with golden raisins and enhanced with crispy bacon, gorgonzola, and port wine reduction.

To drink, there's a good selection of cocktails and beer, as well a well-curated wine list with lots to make you happy.