Restaurant news: Max’s Ally, Providence Café
June 11th, 2009 by Tricia Childress in Food News• Max’s Ally, 355 John Galt Way in Afton Village, welcomes back Executive Chef Brendon Murphy who was responsible for the original menu. Murphy, a Johnson & Wales University graduate who also co-hosted the PBS food show Fingerprints with his brother, plans to utilize local ingredients on his new summer menu.
• Providence Café, 110 Perrin Place, has a $19.95 prix fixe theater menu available before or after performances at the Blumenthal or Ovens. The menu includes a choice of grilled mahi mahi with roasted pineapple salsa; pulled pork barbecue with southern slaw; roasted half chicken with scallion cream gravy whipped potatoes; blackened chicken penne pasta in a gorgonzola cream sauce, and angel hair primavera with artichoke hearts, grape tomatoes, spinach, kalamata olives, portobello mushroom, in a white wine sauce.
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