Chow Fun Food Group, a culinary force helmed by legendary Chef John Elkhay and his partner Rick Bready, is the innovative group behind Rhode Island’s Best Restaurants™: XO Cafe, Rick’s Roadhouse, Harry’s Bar & Burger, Luxe Burger Bar and Ten Prime Steak & Sushi.
XO Cafe serves locally sourced farm-to-table cuisine, letting the season dictate the menu. They also have an extensive wine list and a fantastic Pajama Brunch on Saturday and Sunday.
Rick’s Roadhouse has some of the best barbecue in the city, and a huge whiskey selection. On Taco Tuesday, they serve $2 tacos and offer margarita specials.
Harry’s Bar & Burger puts a creative spin on sliders and hot dogs. They have a killer beer selection and make adult milkshakes, too. Harry’s has even been voted #1 burger in America.
Luxe Burger Bar lets you build your own burger, from a huge selection with over 400,000 potential combinations. They’ve got a dog-friendly patio, and host an annual build-your-own burger contest. The winner gets theirs on the menu for a year.
Ten Prime Steak & Sushi is an award-winning prime steak house with a lively bar scene, and serves some of the city’s best sushi and steaks with an extensive wine list.
Something About Harry’s
The original Harry’s Bar & Burger location on North Main Street in Providence was such an instant hit that a second city location was added on Federal Hill to meet the demand. Locations in Newport and Lincoln came next for this insanely popular restaurant, which also marked the first expansion outside of Providence for Chow Fun Food Group. With four Harry’s Bar & Burger locations across the state, it’s never been easier to get your Harry’s fix.
All Time Favorites at Ten
Tataki Maki Roll
Tempura shrimp and cucumber roll topped with wasabi-dusted filet mignon, sesame tuna tataki, avocado, wasabi aïoli and kabayaki sauce
The Classic Mojito
A staple of the drink menu since opening 15 years ago. Handcrafted with Bacardi Superior, fresh lime, mint and crushed ice. Garnished with fresh sugar cane.
28 day aged prime filet mignon, haricot verts, garlic smashed potatoes, mushroom demi-glace and crispy onion strings
Day Boat Scallops
Pan seared, with parsnip pureé, bacon brussels sprouts, micro greens and scallion oil
Grand Marnier Crème Brûlée
Topped with house made cotton candy