• 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.