I had the distinct privilege to go to the pre-NRW dinner at the Hotel Viking’s One Bellevue where the sponsors were treated to a fine dinner prepared by Chef Kevin Thiele with superb libations from Pernod Ricard USA and RI Distributing.

Theile wowed us with a fabulous Seared Sea Scallop on a Citrus Vanilla Beurre Blanc followed by a fork-tender Braised Short Ribs all made with Brancott Classic Marlborough Wines.

The sponsors also included Sam Adams, Kahlua and American Express who if you spend over $100 on your AMEX card  you will receive a complimentary gift! How’s that?

Many of my guests (I am an innkeeper too) and friends dined this weekend and had great feedback. Bouchards “was amazing”, one friend said to me. “I forgot what a beautiful experience it is eating there.” And that’s just it! We forget-it’s a good way to visit a restaurant you’ve never been to or haven’t been back in a while.

I stepped out on Sunday. First of all, the parking at Bowen’s Wharf was comped for the first 3 hours by receiving a NRW stamp-cool! I headed up the stairs to Fluke where Jeff Callaghan greeted me with his familiar smile and waved to Exec Chef Neil Manacle.

Jeff told me they had done 165 covers on the night before.  Those are summer numbers guys!
They print the menu daily so some additional items were added-nice touch! I dined on a Roasted Beet, Caramelized Fennel and Walnut Salad-my friend had Crispy Vegetable Wontons with a killer Spicy Cuke Dipping Sauce.

Pan Seared Scallop with Beluga Lentils sounded lush to me-tasted that way too! Grilled Spiced Pork was had by my friend and will be the “plat du jour” at Taste of Newport on Sunday at the Hyatt Regency on Goat Island.

This brings up a point of interest. Check each restaurant’s hours for the special before you go out and on the weekend make a reservation if you can. Fluke wants all to know they are closed for the event on Sunday.

Happy Dining Folks!

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!

Our engaging waiter had much to tell us about the menu and food style that makes them renowned. I opted for a chicken Caesar salad-full of garlic, anchovies, parmesan and tasty chicken cooked from their rotisserie. Fellow blogger Andrea had pasta puttanesca-angel hair pasta amid olives, capers, tomatoes and their own twist-a kick of chili pepper.

My friend Annie was tempted by a menu item that Guertler had made an exception for us (he really wanted her to try it) with their signature Weiner Schnitzel-Chef Joe Folk’s authentic German creation served with red cabbage and spaetzle.

Wiener Schnitzel

As you can see from the photo-the plate was a masterpiece. Sautéed breaded veal-pounded thin (it took up most of the plate) and served with two fried eggs on top-I didn’t think anyone cooked these German classics anymore. And to Annie’s credit she did very well-leaving some to take home to her husband and especially wanting room for dessert.

This crew is all about dessert! They made me a sundae with vanilla ice cream and berries topped with outrageous fudge sauce.

Andrea had the Daisy Crepe, filled with ice cream and more of that killer hot fudge. Annie knew she should try the Apple Strudel but opted for the Triple Chocolate Mousse Cake.

During Newport Restaurant Week, remember it’s not just Newport-Jamestown, Middletown, Portsmouth, Tiverton, Little Compton and now Bristol participate-time for a road trip!

Sunday I went to Fluke-if you’ve never been you must go. Aside from the view of the harbor the food is outstanding and choices for their menu are well-rounded and something for everyone.

I had a frisee salad with pancetta, poached egg and Maytag blue cheese-that creamy yolk makes for a taste treat you don’t expect. My friend had the lamb meatballs layered with Moroccan spices-she was very happy.

The entrée I choose was a wild mushroom risotto with truffle oil and Asiagio cheese-in a word divine. Monkfish was my friend’s choice-prepared with oven roasted potatoes, chourico, spinach and chickpeas-she was smiling as she devoured the entire thing! There are other choices as well (go to www.GoNewportRestaurantweek.com for menus).

Dessert for me was a tasty milk chocolate pudding with hazelnut praline and pear ginger crisp my friend’s choice. There is so much to offer on this menu you can be sure whether two or ten in your party there is something for everyone at Fluke!

Remember-share your experiences with me on this blog-we love it!

Burger at the Pier

dazzling menus you’ve got to go!

On Friday I had lunch at Pier Restaurant newly reopened by the owners of the Atlantic Beach Club and manned in the kitchen by Kevin Gaudreau who many may remember being the chef ofTrattoria Simpatico for a number of years.

There is a breath of fresh air to the popular landmark waterfront restaurant. As we sat looking out at the harbor the staff was readying the outside seating in anticipation of the great weather this past weekend.

grilled salmon

Chowder or salad (a yummy raspberry vinegar dressing with dill) and choices of salmon, the Pier burger, swordfish panini or Cobb salad there is something for everyone! Desserts included a trio of gelato, chocolate hazelnut crunch sticks and mango papaya parfait. All of this for the low price of $16 per person-grab your friends and go out to lunch or dinner ($30 for 3 courses).

So be in the know and come out to eat! Many of us have been saving our pennies during these questionable economic times and avoiding a night out. Well, now you don’t have to. At $16 for lunch and $30 for dinner-all 3-course menus this is the time to dine out. Hope to see you there!

Join me and my journey through the different restaurants I visit relating my experiences to you and invite you to blog me back! Each season the menus get better and better so get the baby-sitter ready or bring the family Newport Restaurant Week starts March 19^th to the 28^th-Newport’s version of march Madness

Just when the mid-winter blues might kick in along comes Winter Festival every February with events scheduled on the hour all over town. There are more fun-filled days and nights than I could possibly mention-so check out the calendar on this website to make a mid-season break exciting no matter whether you skate, want to see ice carving, make sand sculptures on the beach, check out jazz, dine or so much more-especially the family festivities.

Newport Restaurant Week from March 19th to the 28th will be here as those 3 course lunches for $16 and 3 course dinners for $30 cannot be beat. This week has become so popular it’s good to make a hotel or B&B reservation ahead of time. Stay tuned-I am the official blogger for the NCCVB and will be heading out for lunch and dinner throughout the week reporting my experiences.

Diego’s is on Bowens Wharf right next to the Cookie Jar. With outdoor seating in the summer and open kitchen inside the food is fresh and has a Baja theme-which is basically build your own taco from sauce to chicken, beef or fish and all the fun ingredients that goes with!

The best information I found was that they deliver year-round! Their pumpkin soup with toasted pumpkin seeds was perfect for a cold day. And they were very flexible about making me a chicken taco instead of the fish tacos they had for the special. For dessert was an empanada with chocolate and bananas wrapped in dough and deep fried-drizzled with chocolate and caramel-in a word-YUM.

Today we tried the Gas Lamp Grille-right next to Starbucks. First of all, if you are a sports fan there are plenty of room and flat screens to enjoy any sport at any time! The 3-course meal came with soup, salad and sandwich or pizza of choice. Great chowder, good classic Caesar salad and I had a great Black Angus burger. Others had a tuna sandwich (prepared rare but able to have it any way you want it) and cordon bleu chicken sandwich which could feed a family of four.

This Saturday between 5 and 7 they are hosting a Pizza and Beer Tasting. And it’s not your standard pizza-Thai peanut and chicken; Tuscan chicken; roasted veggie and Jamaican Jerk shrimp-and maybe that will tantalize your taste buds to stay for dinner!

Happy dining…I might make it to one more dinner. Stay tuned!