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Fire and Ice

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zabelle
zabelle
First Reviewer
5 out of 5
Avg. Member Rating
1
Review
4
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Editor Pick

Fire and Ice

  • December 21, 2006
  • Rated 5 of 5 by zabelle from Portland, Connecticut
Fire and Ice

I first became acquainted with Fire and Ice about five years ago when I spent four nights at the Weston at a conference. My friend Cindy and I ate lunch there every day and it never got boring or repetitious. That is the beauty of this concept, every time can be like the first time or every time can be different, you make the choice.

The concept here is so different I am at somewhat of a loss as to how to get it across. The closest description I can give is a Mongolian wok gone funky. In their own words "Creating delicious meals is as easy as 1-2-3.

1. Grab a bowl and pile it as high as you can with whatever you like best, raw vegetable, pasta, meat or fish. It’s all up to you.

2. Visit the sauce station and choose from one of the 14 available sauces. These go in a separate cup.

3. Take it to the big round grill and watch the singing and dancing chefs cook your dinner. Tortillas and rice are brought to your table.

You may also make yourself a Caesar or green salad from the salad bar. Oh, did I forget to mention, for $16.95 at dinner you can return as many times as you want.

Think of all the exotic combinations that await your consumption. Why not try a Philly cheese steak, fill your bowl with shaved beef, onions, mushrooms and some green peppers for color and skip the sauce. The chefs will provide the roll and your choice of cheese. If you are feeling more adventurous how about chicken, shrimp, bok choy, leeks, butternut squash and water chestnuts with the red Thai curry sauce. This is one of my favorites.

If the fabulous food wasn’t enough to keep you coming back, the drinks certainly are. They have an interesting martini menu among which can be found a chocolate martini made from Stoli vanilla and creme de cocoa and the Pinktini, Stoli razz, Bacardi razz with cranberry juice and lemonade. I chose the more simple Pina Colada with Malibu rum and coconut.

Dessert hasn’t been neglected here either. I have rarely had any room after several trips to the grill to try them but on the last trip we made there we tried the chocolate fondue. A kettle of chocolate was delivered warm to our table along with a plate of cut up fresh fruit, marshmallows and cubes of pound cake. And if by some miracle you run out of dippers before dip, more will be brought to your table.

Service is not forgotten here either. Everyone from the friendly hostesses to the singing and dancing chefs is out to make this a fun and memorable experience for you.

From journal Providence-America's Renaissance City

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