Newport Restaurant Week Returns November 2-11
Celebrate cuisine at more than fifty-five restaurants throughout Newport and Bristol counties.
In its twelfth year, Newport Restaurant Week has become a favorite among residents, fellow Rhode Islanders and travelers looking to celebrate cuisine of the Classic Coast throughout Newport and Bristol counties. Enjoy a variety of traditional and innovative local flavors from Nov. 2–11 through a two-course prix fixe lunch for $20, three-course prix fixe dinner for $35 and a selection of three-course “premier menu” prix fixe dinners for $50.
In addition to an increasing number of participating restaurants, Newport Restaurant Week is working with two nonprofit community partners this year, Eating with the Ecosystem and Strawless by the Sea.
A few first-time restaurants are being featured in Newport Restaurant Week. Cara is the new eatery inside the Chanler, replacing the Spiced Pear. “The new premier menu at Cara allows the culinary team to showcase some of our finest dishes at an affordable price point. This will be our first Newport Restaurant Week since unveiling Cara this year, which was occupied for the last fifteen years by the former Spiced Pear Restaurant,” says the Chanler’s proprietress, Lani Shufelt. “We look forward to having Newport’s visitors and residents alike experience our thoughtful, curated three-course prix-fixe menu with unique twists.”
Bar and Board Bistro is another new restaurant located in downtown Newport, from Alex and Ani founder, CEO and Chief Creative Officer Carolyn Rafaelian, which will be serving lunch and dinner prix fixe menus for Newport Restaurant Week. “We are very excited to be a part of Newport’s restaurant scene and love the opportunity to jump right into our first Newport Restaurant Week!” says Clayton Canning, general manager at Bar and Board Bistro.
With more than fifty-five restaurants, we understand it can be hard to find just the right place for your dining experience.
Here’s a small sample of what you might encounter:
Irish Meatball Sandwich made with fresh ground beef, pork and Irish white pudding with a sundried tomato marinara topped with Dubliner Irish Cheddar served in a torpedo roll. (178 Thames St., Newport, 401-846-5856, RW Menu)
Lamb Ragu with parpadelle, pecorino romano and olives (227 Schooner Dr., Tiverton, 401-624-6300, RW Menu)
Black and Blue Tenderloin Salad made from blackened tenderloin tips with mixed greens, blue cheese crumble, candied walnuts and tomatoes. (240 Aquidneck Ave., Middletown, 401-847-2750, RW Menu)
Chicken Nanaquacket with apples, julienne of celery, lingonberries, chopped walnuts and apple brandy. (15 Point Rd., Portsmouth, 401-683-3138, RW Menu)
Garlic Sautéed Shrimp with spinach and warm white bean ragout and roasted mushrooms. (448 Hope St., Bristol, 401-396-5820, RW Menu)
Grilled Pork Tenderloin served with relish of sweet corn, tri-color bell peppers, grape tomatoes and cilantro on sautéed spinach with creamy polenta. (13 Narragansett Ave., Jamestown, 401-423-2000, RW Menu)
For Premier Dinner:
Herb Crusted Salmon paired with confit leek, purple potatoes, spinach and lemon mustard vinaigrette. (22 Bowen’s Wharf, Newport, 401-841-8884, RW Menu)
Veal Tortellini with a butternut squash puree, sage and brown butter demi-glace (41 Mary St., Newport, 401-846-6200, RW Menu)
Seared Duck Breast served with a foie gras, smoke apple chutney and potato confit. (117 Memorial Blvd., Newport, 401-847-2244, RW Menu)
And that only scratches the surface. With so many more choices to choose from, there’s something that will appeal to anyone’s palate.
Diners, chefs and restaurateurs can interact with one another throughout the event by using the hashtag #NPTRestaurantWeek on Facebook, Twitter and Instagram. For an ongoing, real-time index of observations and images throughout the destination, users can include the hashtag #TheClassicCoast in their posts.