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Aug 2, 2010 11:30 AM

I had the BEST "Lobster Mac-n-cheese" in RI at the 'Rue'

Forget the best lobster rolls in RI - lobster mac-n-cheese is what it's all about!

For the past few years, I have been ordering the 'lobster mac-n-cheese' at various restaurants since this has become "the new trendy" meal - comfort food with a twist - appearing on every menu from Northern Rhode Island to Newport. I have to say last night I found the BEST 'Lobster M-n-C' at the Rue De l'espoir in Providence.

My friend and I met there last night for dinner. I haven't been since last winter (it always strikes me as a winter/cozy place), but it's just as charming in the summer as it is in winter ...and on Sunday evening, not too crowded - but just enough people in the dining room which made a pleasant atmosphere.

I decided on the Lobster m-n-c because this has become a summer favorite. It was outstanding - by far the best I've ever had. A very generous portion of rigatoni pasta, and chunks of lobster, shrimp and scallops. All this baked into a very mild cheese sauce - many times the cheese is too sharp and overpowering to enjoy the lobster at other restaurants, and the portions of lobster and scallops are not that generous.

The dinner was part of the 'prix fixe' menu - for $28 you get the entree, choice of soup or salad (and it was a delicious salad!), and dessert (I settled for the fruit tart which was just a little disappointing - should have been served cold not 'room temp').

My friend had the rack of lamb special ($27), which she said was out of this world (it looked very good).The dinners came with hot crusty bread as well,

Service, as always, was perfect there (though my only, only, only complaint - I wish they'd hire a few cute waiters instead of all pretty waitresses!) . A very pleasant summer dinner experience which I recommend highly .

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  1. I don't think I've ever had this made by someone who knows what they're doing. Every time the cheese is either too oily or too strong. I'm starting to think the Italians are onto something by not adding cheese to seafood pasta dishes.

    4 Replies
    1. re: monkeyrotica

      Ever since Thomas Keller started it at the Laundry people all jumped on the band wagon. After his IMO no one can touch it.

      1. re: Frank Terranova

        *sigh* Frank, c'mon. How many people in RI will ever get to eat at French Laundry? I'm sure there are plenty of dishes there that are better than anything we'll ever get to eat. Whaddya gonna do? Never have a lesser version?

      2. re: monkeyrotica

        cheese and seafood together is one big no-no in my culinary preferences. that said, it sounds like Rue did it as right as it can be done (including the fruit tart which i would not have wanted cold--the flavors would be supressed--maybe chilled at most). I'm glad you had a great overall experience. I've added it to my Providence list.

        1. re: BlueSoup

          monkeyrotica - I've had the same experience in the past. That's why I had to write about the Rue's dinner - it really couldn't have been more perfect. The cheese was just right - not overpowering, not too "liquidy". It did what it was intended to do - compliment the lobster and pasta. De-lish-us!

          I agree with JaneRI - I have had plenty of delicious dinners in restaurants which are no longer available to me (either the place closed, was something I happened upon in my travels, or the menu changed). It simply doesn't make sense to avoid other versions of the dinner - where does that leave you, but hungry?