…every spring a new restaurant opens and catches my fancy…they had me at “hello”. A crisp new appearance one notices first as they enter the former Pronto. White walls over the tin ceiling and walls with black accents in their chandeliers and chairs-fresh conceptually as is the food.
My pals for NRW Annie, Andrea and I arrived at 5 p.m. – good thing they were sold out after 7.
Deconstructed Clam Chowdah
There are fewer seats than the former restaurant so a spacious feeling is also appealing.
Owner-Chef Jake Rojas was ready for action behind the line of his kitchen-we knew we were in for a treat as we gazed at the menu-locally driven and exciting. Attention to detail from the start as even the butter had a precious presentation.
The choices for NRW were stellar. Annie had Aquidneck Farms 143.6 degree poached egg (very trendy) in brioche with bacon, pea greens and black truffle vinaigrette. Much like the classic English dish “toad in the hole” Annie was happy with her choice.
Andrea opted for the deconstructed clam chowdah…littlenecks served in their shell with bacon and a tasty chowder cream poured tableside-fab presentation.
The beet lover I am had me with their roasted beets, hannabelles lavender bud (an amazing cheese that is super creamy and is shaped like little bells) with hazelnuts and an orange vinaigrette-I was in beet heaven.
Narragansett creamery “ Ricotta ” ravioli
Annie chose local black cod branade with a garlic ream and nicoise olives for her entree. While Andrea went right for the Narragansett creamery “ricotta” ravioli served with roasted beets, Swiss chard and beurre noisette (brown butter sauce).
I knew the chicken offered was free-range so I picked the Baffoni farms breast of chicken served crispy skinned and so tender inside I wondered about the perfection of the cooking technique.
Chef Rojas confided it was cooked souvide (a newfangled technique where the breast is vacuum packed and poached in water at just the right temperature)-the skin cooked separately expertly crisped. Served with Schartner Farms carrot ginger puree, chestnuts and fuji apples and a jammin’
Chocolate fondant
red cabbage marmalade-I haven’t had chicken so tasty since my last trip to Paris.
Desserts had Annie and Andrea with a chocolate fondant with a Nutella dust, vanilla gelato andtoasted hazelnuts. For me-the gluten free diet I must abide would only allow me to have gelato but that was fine by me-a scoop of dense chocolate and toasted coconut went well with our cappuccinos.
Hungry yet? You must ask to see Chef Rojas’ tattoos-they are the coolest culinary “tatts” I have ever seen. They are a passionate team wanting so much to be a part of the Newport Restaurant scene-oh yeah, they’ve arrived!
Great food! btw if you ever need to rent a boat on Newport harbor you should get these guys out : Adventure Watersports They have boats, kayaks and jet skis.