An Epicurean Escape to Newport is Waiting

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It’s every foodie’s favorite time of year in Newport....Restaurant Week! Here’s what to expect at this extravaganza of edibles -- scheduled for November 3rd through 12th -- embodying the best of what Newport and Bristol counties have to offer.

About Newport Restaurant Week

Newport Restaurant Week debuted in 2006 as an annual event aimed at encouraging both locals and visitors to discover the region’s vast culinary talent at an affordable price. Over the past decade, the festivities have grown to comprise more than 50 participating restaurants -- each offering delectable three-course prix fixe lunches for just $16 and three-course prix fixe dinners for just $35.

From wine bars and raw bars to taverns and tapas, there’s truly something for everyone at this tasty tour of one of America’s most celebrated cities.

Newport Restaurant Week at The Spiced Pear

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A must-do for diners craving a consummate combination of exquisite food and extraordinary atmosphere? The Spiced Pear at The Chanler. Featuring an inspired menu created by executive chef Thomas Duffy, the meal is designed to scrumptiously showcase a bounty of fresh, local and seasonal ingredients.

Guests will start with their choice of the “soup of the moment;” organic kale salad with smoked pistachios, radish, citrus, and a cider and herbed vinaigrette; the chef’s pasta of the day, or roasted oysters Rockefeller, Lorraine and Caprese. 

Next up? Char grilled black angus flank steak with truffled croquette, asparagus, piquillo peppers, cipollini onions, trumpet royale mushrooms, and demi; Acadian redfish with petite vegetables, herbed jasmine rice arancini, and sauce Romesco; Murray’s free range chicken with mustard spätzle, vermont maple syrup glazed carrots, brussel sprouts, and fruitwood smoked bacon sauce supreme; or beet polenta with roasted autumn vegetables, crisp onions, and Narragansett Creamery ricotta salad.

Of course, no meal is complete without a sweet ending note -- in this case, tableside flambé with flambéed bananas, almond financier, and Nutella ice cream; olive oil and melon terrine featuring olive oil cake and melon mousse; or bread pudding with vanilla bean ice cream.

And did we happen to mention the sweeping ocean views and unparalleled service? If you’ve been dying to try the restaurant described by Fodor’s as “the ultimate fine-dining triple threat,” there’s no better time than during Newport Restaurant Week.

Can’t make it to the festivities this fall? Don’t despair. You’ll have another chance to indulge this spring: Newport Restaurant Week is so popular that it’s now held not once, but twice annually. Be sure to mark your calendar for March 2nd-11th.

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