Newport Restaurant Week Preview: Best Menus
Wednesday, March 14, 2012
Newport Restaurant Week is on the horizon (March 23-April 1), and this remains one of the very best ways to taste delicious foods at many of Newport and Bristol County's finest restaurants... at a fantastic price. But there are so many options, you can't possibly get to them all in one week. Here is my short list.
Bouchard Restaurant, Newport
Fantastic French any day of the year. What's catching my eye on this year's Restaurant Week menu is a Poulet Farci--a perfect entrée to greet the coming spring week. A chicken breast stuffed with asparagus and delivered in a light lemon sauce. Crowned with lump crab, this dish is sure to deliver.401-846-0123, www.bouchardnewport.com
Jamestown Fish, Jamestown
The folks down at the simple and elegantly decorated Jamestown Fish will be luring patrons across the West Passage this Restaurant Week. I know that I can’t wait to try the eponymous Jamestown Fish Soup, a spicy soup made with the catch of the day, tomato, saffron, fennel and hot peppers. From the non-fin side of the menu I am placing my bets on the chicken saltimbocca; a chicken breast stuffed with pecorino and sage and served with spinach and polenta. 401-423-3474, www.jamestownfishri.com
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Seize the opportunity to dine in a generally pricey restaurant at an amazing Restaurant Week price. In my review of Muse I had this to say about the lobster bisque, which is offered on the menu for Restaurant Week. "Oh, I’m just going to say it. Best lobster bisque ever. Ever! If I awarded points or stars or spoons this delicious bisque would get them all. This course arrived with a large dollop of cognac Crème fraiche crowned with chunks of lobster meat sitting alone in the center of a bowl. The waiters, in unison, poured the bisque around the lobster to complete the dish for the table. A well-defined smoky flavor permeated the bisque from time well-spent roasting shells. The use of lobster oil elevated the blend even further, delivering a clear and refined lobster essence.” Now it can be yours! 401-846-6200, www.vanderbiltgrace.
The kitchen down at One Eighty Restaurant is speaking my language with its appetizer offerings. A ginger braised pork dumpling served with a pineapple soy reduction, kimchi puree and a quick pickled slaw. Another tantalizing option can be found in the beets. Roasted golden beets topped with red beet puree, fennel, radish, orange, and pistachio crusted goat cheese, a fresh and classy salad. 401-849-6676, www.newport180.com
Dinner is filled with beautiful views at the Safari Room and Restaurant Week is a perfect time to explore this coveted restaurant. This season’s fennel passion continues through courses at the Ocean Cliff as well. I am looking forward to the day-boat skate wing served with fennel-onion confit, Nicoise olive tapenade and preserved lemon. 401-849-4873, www.newportexperience.com
With so many great kitchens being featured for Newport Restaurant Week, the only real question is how many dinners can you have in a day. Get out there and try something new.
For more details on all participating restaurants during Newport Restaurant Week, go here. Three-course prix-fixe lunches are $16, and 3-course prix-fixe dinners are $30.
For more Food coverage, don't miss GoLocalTV, fresh every day at 4pm and on demand 24/7, here.
One Eighty Restaurant, Newport
Safari Room at Ocean Cliff, Newport
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