Newport and its immediate surrounding communities have an abundance of restaurants that provide casual and fine dining. When crowds converge during summer weekends and for special events, reservations are recommended for the hotspots, including all of the restaurants profiled below.
Located on America’s Cup Avenue in the heart of downtown Newport, it is opened seasonally from May through October. It is Newport’s only BBQ location serving award-winning dishes. The Smokehouse has an 800-pound capacity smoker and a rotisserie BBQ pit that is used to prepare all meats and seafood.
Known for chops, pasta and seafood, Trio’s menu reflects authentic New England seafood offerings with South County influences and ingredients. Its pastas are inspired by Mediterranean dishes.
A global wine list complements the menu, with more than 100 bottles in the selection. Twenty-four wines are available by the glass. Private dining options for groups up to 40 guests can be accommodated.
The Castle Hill Inn
Situated on a private 40-acre peninsula on Narragansett Bay, The Castle Hill Inn’s chefs artfully craft fresh local fish, regional meats and area produce into a distinctly native and seasonal menu. The offerings are complemented by an award-winning wine list. The inn features four dining rooms, panoramic water views and it can accommodate groups of any size up to 250 guests.
Located on Bowens Wharf, steak is the primary choice at 22 Bowens. The menu highlights USDA prime beef but also contains a number of very good seafood dishes. The wine list features more than 650 labels. Two semi-private dining areas can accommodate 25-60 guests.
Sayer’s Wharf has been The Mooring’s home for more than 25 years and this restaurant has picturesque views of Newport Harbor. The menu features unique and distinctive flavors crafted with local seafood, the finest cuts of beef and locally grown produce. The wine list features more than 750 labels. Private dining options accommodate groups up to 88 guests. Reservations recommended for an outdoor table.
Tried and enjoyed: “bag of doughnuts” appetizer (lobster, crab and shrimp fritters with chipotle-maple aioli), the lobster mac and cheese (with cognac cheese sauce, tarragon-panko crumb, white truffle drizzle) and Georges Bank sole francaise.
[Images: Newport Restaurant Group]