Top Spots For Newport Restaurant Weeks 2013

Thursday, October 24, 2013

 

As October wanes into November, we take many trips to Newport. The traffic and crowds have given way to seasonal beauty and plenty of parking and restaurants that become much more accessible. As a way of highlighting all of the year-round culinary talent Newport has to offer, the Newport Convention and Visitor's Bureau has created a fall restaurant week--weeks actually, fromNovember 1 -10. It's $16 for 3 courses at lunch and $30 at dinner! We came back with 5 for you to try...

One Bellevue at the Hotel Viking

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You know hotel food has come a long way when the March of Dimes named Chef Kevin Thiele as the top chef in Rhode Island for 2013. Let Chef Kevin and his talented crew take care of you with some of the best farm to table food in all of Rhode Island. The Restaurant Week menus highlight this philosophy: four of nine options on the menu feature products from the venerable Trace and Trust. Start with the spinach salad that feature crispy Berkshire pork lardons and follow it with the braised beef short rib. With both dishes you will be able to follow that food on every step between the farm and Chef Thiele's beautiful plates. It's 21st century dining at its best. 1 Bellevue Ave. 848-4824, www.hotelviking.com

Jamestown Fish, Jamestown

One of the newer finds on Aquidneck Island is Jamestown Fish. This menu is one of the most expansive to make an appearance during Restaurant Week. They feature nine appetizer choices and 10 entrée choices. You can rest assured that they will have something for everyone in your party. Start with the Jamestown Fish soup, a Spanish-inspired puree of fresh seafood and spices that dances on the palate. For your entrée be a little adventurous and try the skate wing. Skate is a long forgotten local fish that has a clean flavor and almost the texture of a scallop. It is topped with a sauce of browned butter and capers that is a classic. If you have room left, you have five dessert options to choose from. The chocolate Pot De Crème sounds good to us! 14 Narragansett Ave. 423-3474, www.jamestownfishri.com

The Tavern on Broadway

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Part of the incredible Renaissance going on on Broadway in Newport are the wide array of new and soon to be new dining spots. One of the most aesthetically pleasing new spots is the Tavern on Broadway. It is among a bevy of new restaurants that has raised this humble street into a must stop for local food lovers. Seasonality is the name of the game here too with a fall squash and apple bisque. We're leaning towards the bistro steak because of the delicious sounding savory parmesan bread pudding and Bordelaise sauce. The house cheesecake will be a perfect finale. 16 Broadway, 619-5675, www.tavernonbroadway.com

The Spiced Pear at the Chanler Hotel

One of the most beautiful and iconic spots in Newport is the Chanler Hotel. Located along the Cliff Walk, it features unparalleled views and some seriously high-quality eats. You can enjoy just about anything that Chef Tom Duffy serves up as it will be local, fresh and delicious. Start with the native mussels with chorizo and fennel in a saffron infused lobster stock and then move on to braised short rib of beef with truffled whipped potatoes and braising jus. Finish this all off with the bread pudding. This preparation changes throughout the week but it will feature perfectly balanced flavors of the season. 117 Memorial Blvd. 847-2244, www.thechanler.com

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Fluke Wine Bar and Kitchen

One of the new breed that helped Newport raise its seasonal game, Fluke has been rolling along with food as good as any restaurant in Newport today. They focus on every aspect of your meal, with the craft cocktails as important as the food coming from the kitchen. Start with the crispy oysters--this is oyster season after all--the mango and chilli sauce providing nice sweet and heat. For your entrée, check out the roast chicken with sugar pumpkin gnocchi, roasted Brussels sprouts and sage jus. That sounds like fall on a plate to us! 41 Bowen's Wharf, 849-7778, www.flukewinebar.com

 

Related Slideshow: 12 Fall Recipes With Classic Rhode Island Ingredients

Bring the flavors of Rhode Island into your own kitchen with these great recipes for football days, and every day. Use these specific Rhode Island food products if you have them, or substitute with your own local ingredients.

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Johnnycakes

Roasted red pepper, basil and parmesan johnnycakes

with Kenyon’s Johnny Cake Corn Meal

Our local specialty, johnnycakes (or jonnycakes, or johnny cakes, whichever way you spell them) isn’t just for breakfast, though we can’t deny they’re pretty terrific slathered with butter and local maple syrup.  Why not go savory? Serve these Italian-inspired mini cornmeal cakes for an appetizer or halftime snack, with beer or cocktails.

Find the recipe here.

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Fritters

Baked clam and corn cake “fritters”

with Iggy’s Chopped Clams, Kenyon’s Clam & Fritter Mix, and Rhode Island Red Hot Sauce

Even though summer’s gone, you can enjoy the taste of the beach in your kitchen year-round. Make these packed-with-clams fritters with canned chopped clams and frozen corn, Kenyon’s Clam Cake & Fritter Mix and a splash of zingy hot sauce.

Find the recipe here.

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Nachos

Slow cooker sweet coffee flank steak nachos

with Dave’s All-Natural Coffee Syrup

We know what you’re thinking: my goodness, these look great, but what about the caffeine? We have the answer! Dave’s All-Natural Decaf Coffee Syrup, made right here in Rhode Island, is perfect in the slow cooker. These unusual nachos will wake up your taste buds and delight your friends.

Find the recipe here.

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Meatball sandwiches

Rhode Island weiner spice meatball sandwiches (slow cooker)

with Olneyville NY System spice mix

Imagine our glee when we first discovered Olneyville NY System’s “secret” spice mix, packaged and sold in our local supermarket! In Rhode Island Recipes, we made appetizer meatballs dunked in salsa. Here, we used the slow cooker to make turkey meatballs, and topped them with onions and mustard.

Find the recipe here.

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Apple cider coffee pork

Sweet and sassy slow cooker apple cider coffee pork

with Dave’s All-Natural Coffee Syrup

Easy enough for every day, fancy enough for company, this pork loin cooks low and slow in your Crock Pot. Coffee syrup is the magic ingredient.

Find the recipe here.

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Pulled chicken roll-ups

Slow cooker coffee-chipotle pulled chicken roll-ups

with Dave’s All Natural Coffee Syrup and Rhode Island Red Hot Sauce

There’s a lot of Rhode Island goodness wrapped up in these sandwiches! You can make the chicken ahead (get your kids to help with the “pulling”), then stuff it together with your favorite cole slaw, or sliced apples, or avocado. Pack these roll-ups for tailgating or lunch on the go.

Find the recipe here.

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Pot roast stew

Slow cooker root vegetable and beer pot roast stew

with Wicked Natural Caramel Mustard and Newport Storm beer

A cook-all-day recipe, this beef stew combines meat and potatoes, root vegetables and beer. Start this in the morning with just a few minutes of prep, and it will be ready when your pick-up football game ends in the afternoon.

Find the recipe here.

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Vegetable lasagna

Triple-herb vegetable lasagna

with patty pan squash and carrots, with Mayor’s Own Marinara Sauce and Narragansett Creamery cheeses

Wednesday might be Prince Spaghetti Day, but any day can be lasagna day. This veggie lasagna, packed with herbs and vegetables and our great local cheeses, uses Buddy Cianci’s marinara sauce, which we love because it’s all-natural. Substitute your own homemade sauce, if you prefer. It’s a stick-to-your-ribs family-friendly pasta dish that won’t weigh you down.

Find the recipe here.

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Linguini

with vegetables topped with romaine and feta, with Narragansett Creamery Salty Feta

If pasta is a staple in your kitchen, try this dish of pasta topped with salad. Think of it as your entire meal in one bowl! You can use any vegetables of the season, and a good, fresh feta cheese to add some tang.

Find the recipe here.

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White clam chowder

Quick and easy white clam chowder

with Iggy’s clams

White, red, or clear -- where you come from probably determines your loyalty to one chowder or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? She’d create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. To enjoy this chowder year-round, we've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice.

Find the recipe here.

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Maple syrup doughnuts

Maple syrup whole wheat doughnuts

with Chepachet Farms maple syrup

In Apple Valley, where one half of the Rhode Island Recipes team lives, you can smell cider doughnuts baking as you drive from one pick-your-own farm to the next. These baked doughnuts, with apple cider and maple syrup, might just be the best you’ve ever tasted.

Find the recipe here.

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RI Hot chocolate

Rhode Island Hot Chocolate

with faux fluff, with Dave’s, Autocrat or Eclipse coffee syrup

After a day of raking leaves, nothing tastes better than hot chocolate. Kick yours up a bit with some (decaf) coffee syrup and homemade marshmallow fluff. Is it healthy? Well, no, not really. But it’s good for the soul.

Find the recipe here.

 
 

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