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Art Newport – Aboard the Megayacht Venue

Archive for the ‘Dining’ Category

Art Newport – Aboard the Megayacht Venue

June 29th, 2011 by billfarrell

SeaFair, a forty million dollar mega yacht has docked in Newport for what is planned to be a two month floating art show/sale. Florida base art dealers, David & Le Ann Lester have based their art show on what have become hugely popular land based art fairs and have taken it to the high seas, docking in ports up and down the east coast. A recent showing in Sarasota, Florida attracted 18,000 visitors in five days.

Floating Art Gallery

While the ship is docked in Newport, visitors will have the opportunity to tour the ship, admiring art from prestigious presenting paintings, sculputure, photography, solver, jewelry, design and fine art glass among other things. With five decks, a glass walled restaurant, luxe lounge, international coffee bar and open air sky deck bar and bistro, the Sea Fair promises to be a once in a lifetime visit.

Guests of The Spring Seasons Inn and Tea Room are eligible to receive special pricing on admission to the exhibits. Please call for details.

 

Tea Room at The Spring Seasons Inn – Best of Newport County Awards

May 7th, 2011 by billfarrell

Bets of Newport County AwardsAt an awards banquet this past Thursday evening at Newport’s Rosecliff Mansion, The Tea Room at The Spring Seasons Inn received one of Newport Life Magazine’s “Newport County’s Best Kept Secret” awards.The award honors local business that represent all that you love about your community, you just didn’t know about it yet! Newport Life Magazine’s readers nominate the businesses for the awards and owner Susan Farrell was pleasantly surprised when she heard that she was nominated.

The Tea Room at The Spring Seasons Inn is the only Tea Room located in an Inn that is open to the public. Please see the website for additional information regarding Tea Room.

Yesterday’s and Place – One of Our Favorite Places to Eat!

February 3rd, 2011 by billfarrell

Yesterday’s and Place, just around the corner from The Spring Seasons Inn is one of this author’s favorite places to eat, not only for its location but for the excellent and changing seasonal menu they offer. Tonight is the first night of their Mardi Gras menu which runs through February. This menu offers some traditional favoriotes suchs as Baked Bayou Oysters, Seafood gumbo, Catfish on a stick, Blackened Cajun ribs, Louisians Seafood cakes, Crawfish Salad  Cajun pasta, andouille crawfish risotto, peel & eat shrimp,  and much much more! Susan and I love the fried crawfish and we are hoping it is on the menu this year. You will not want to miss this seasonal menu as it won’t last long.

Throughout the year, Yesterdays and Place has other seasonal menus such as Caribbean, Oktoberfest and many others. We keep going back and back and especially when they change the menus as we look forward to each new season! As a guest of The Spring Seasons Inn, you’ll enjoy a ten percent discount when you present our Chamber card.

Romantic Dining in Newport

December 16th, 2010 by billfarrell

One of our favorite settings for a nice romantic evening is Sardella’s Restaurant, a lovely Italian restaurant on Memorial Boulevard. They have several nice rooms that are intimate and tastefully decorated. Every Wednesday evening, the restaurant offers live jazz from solo piano to jazz vocals and spirited trios. The intimate nature of their dining room offers all patrons (including our bar guests) a ringside seat. And always without a cover charge. During the color month you can enjoy a cocktail at their bar by the wood burning stove. The food is outstanding and their garlic bread is the best I’ve had in Newport. For all you Tiramisu lovers, I’m posting one of Richard Sardellas recipes below.

You can visit Sardella’s website at www.sardellas.com.

Richard’s famous
Christmas TIRAMISU

Ingredients

  • EGG YOLKS, 6
  • SUGAR, 3/4 cup
  • MASCARPONE CHEESE, 1 pound, softened
  • HEAVY CREAM, 2 cups chilled
  • RUM, 2 tablespoons
  • VANILLA EXTRACT, 1 teaspoon
  • ESPRESSO, 2 tablespoons, plus 2 to 3 cups brewed
  • EGG WHITES, 5
  • LADYFINGERS, 40 to 50
  • COCOA POWDER
  • Crumbled Pepperidge Farm Chocolate Chunk cookies

Directions

  1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
  2. Transfer the mixture to the bowl of an electric mixer.
  3. Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
  4. In a chilled large mixing bowl, beat the cream to stiff peaks.
  5. Add the crumbled Pepperidge farm chocolate chunk cookies, the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
  6. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
  7. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
  8. Add about 1 cup of the beaten egg whites and fold gently until blended.
  9. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
  10. One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
  11. Continue to form a complete layer.
  12. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
  13. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
  14. Dust the Tiramisu with cocoa powder to create a rich, dark topping.
  15. Refrigerate at least 4 hours or up to 1 day before serving.

Newport Restaurant Group Enjoys Growth Despite Tough Economy

October 22nd, 2009 by billfarrell

Thu, 22 Oct 2009 20:34:42By Linda Murphy
Special to The Herald News
Posted Oct 21, 2009 @ 01:15 AM
Newport —

Over the past several years, the Newport Restaurant Group has reshaped the area’s culinary landscape, and its latest catch, Hemenway’s Seafood Grill and Oyster Bar, adds a missing piece to the group’s offerings in Providence.

“We didn’t plan to keep going with more restaurants after we opened Trio — our focus was absorbing the rapid growth of our restaurants — but Hemenway’s came along and we couldn’t say no,” said Paul O’Reilly, Newport Restaurant Group CEO. “Hemenway’s is a Rhode Island landmark. It’s a high-quality restaurant with a great location.”

The Narragansett, R.I.-based Trio Restaurant, which is not affiliated with the Fall River and Dartmouth restaurants of the same name, opened in 2008 on the heels of a period of rapid growth of the restaurant group that began with an overhaul of Castle Hill. Over the past 10 years, the restaurant group has infused $1.5 million into renovations of the waterfront restaurant The Mooring, purchased two existing restaurants and reopened them under new names and opened two entirely new restaurants: Trio and The Boat House in Tiverton.

“I think we’ve done a great job of creating seven restaurants that have had a positive impact on the Rhode Island restaurant market,” said O’Reilly. “Our focus has been high-quality restaurants with a well-thought-out culinary philosophy.”

The restaurant group’s profile began to take shape in the late 1990s when the employee-owned company, a division of the Newport Harbor Corporation, transformed Castle Hill Inn and Resort from what they described as a sleepy inn into a high-end resort and restaurant.


Dave Souza|Herald News
Chef Casey Riley and Len Panaggio at Castle Hill.

Casey Riley, director of hospitality and culinary operations, said overhauling the former Victorian mansion’s kitchen into a functional restaurant kitchen paved the way for the expansion and growth of the oceanfront resort. “That allowed for us to be able to meet the demand and growth of covers (each person at a table),” said Riley, who began his career with the restaurant group as the executive chef at Castle Hill.

In conjunction with the renovation of Castle Hill, they also started to institute a philosophical view of standards that centered on quality ingredients, cooking techniques and the customer’s overall experience.

“Cooking techniques were first on the list — it doesn’t matter how good the ingredients are if they’re not cooked properly,” said Riley. “We set a premium on quality at each of our restaurants to serve the best quality food for that particular market.”

For the higher-end restaurants like Castle Hill and The Mooring, that means buying top-of-the-catch seafood. “Scallop boats go out for two weeks, and as they catch scallops they get loaded into the bottom of the hold. We pay a premium — more than you’d pay retail — for the top of the catch,” said Riley.

Even in the past year’s unstable economy, Riley said the amount of covers has remained consistent, but he has seen a decrease in total check amounts.

“That tells us that consumers are price shopping,” said Riley. “They’re still going out, but instead of buying a $60 bottle of wine they may be buying a $30 bottle of wine. The good news is that people still want to go out — they’re still willing to pay for the experience.”

As they began to reposition the Ocean Drive inn as a luxury resort, they switched the upscale offerings on its menu from a la carte to prix fixe. “We thought the covers would come down, but curiously that didn’t happen,” said Riley. “The financial benefit is that we now have a set price for each chair.”

Castle Hill’s seasonal, native food-based menu features innovative offerings like foie gras stuffed quail and grilled veal loin served with caramelized apples and lingnonberries.
“Castle Hill is our most progressive restaurant,” said Riley. “The chef, Jonathan Cambra, continues to push the envelope.”

The restaurant group purchased the former Chart House restaurant on Newport’s Bowen’s Wharf in 2000 and reopened it as 22 Bowen’s Wine Bar and Grill, an upscale steak house.
“22 Bowen was a real success for us; we decided to look at other restaurant opportunities,” said O’Reilly.

“In 2005 we decided to open The Boat House.”

22 Bowen’s follows the traditional steak house model: big steak, big food and salad wedges.
“We put our creativity into the appetizers and side dishes,” said Riley.

The restaurant group’s highest-volume restaurant, The Mooring, generated $5.75 million in sales last year, exceeded slightly by 22 Bowen’s, which pulled in $6 million. Castle Hill dining generated $4 million, and the Castle Hill catering division generated another $2.7 million.
Its other Newport-based restaurant, the seasonal Smokehouse Café, a campy, casual rib joint offering smoked meats and specialties like smoked corn chowder, generated $850,000 during the five months it was open last year.

The Boat House Restaurant, overlooking the Sakonnet River, was originally launched as a seasonal restaurant, but after the first successful summer the restaurant group entered into a long-term lease with the owners, who also operate the adjacent upscale condominium complex. They winterized the open, airy Key West style restaurant and began serving year-round to its heavily local-based clientele.

Riley said its local/seasonal menu, while not as progressive as Castle Hill, is “highly creative.”
“James (executive chef James Campagna) is a great chef,” said Riley.

“We have a great local following there.”

In 2006 the restaurateurs invested $1.5 million into a complete overhaul of the The Mooring, which was originally opened by O’Reilly’s father, Tim O’Reilly and a pair of business partners. They updated the traditional seafood restaurant’s menu to a more progressive seafood concept.

“We kept some of the traditional offerings like the seafood pie and baked stuffed lobster, and we updated it with more seasonal, playful items,” said Riley. “We managed to hold on to our long-term customers and add a younger crowd. The demographics are really mixed.”

In 2008 they entered into the burgeoning South County market with a new restaurant, Trio, a Mediterranean eatery with a playful, quirky menu of pastas, seafood and pizza. “It’s our least seasonal menu,” said Riley. “Every chef I know loves to cook Mediterranean.”

They also made their mark in Providence with the purchase of The Gatehouse, which was reopened as the Waterman Grille with an American-style bistro menu.

In addition to its myriad culinary innovations, the restaurant group holds more than 20 dinners paired with wines and beer at its restaurants. Corporate Beverage Director Len Panaggio, who was one of the original owners of The Mooring, said the dinners educate the guests about the products and they offer and provide the opportunity for the public to discuss the menu and pairing with chefs and beverage company reps. “The chefs love them — it gives them a chance to show the public what they’re capable of beyond the regular restaurant menu,” said Panaggio.
Providence restaurateur Ken Cusson, who sold the Gatehouse Restaurant to the Newport Restaurant Group in 2006, was hired that same year as its director of restaurant and catering operations. Cusson, who oversaw the purchase of Hemenway’s this summer, said the Providence restaurant was a great property for them to acquire.

“One of the things that was evident is that they have a huge following,” said Cusson.
Aside from tweaking the food and beverage menu slightly, Cusson said there are no plans to do much else with the long-standing South Main Street restaurant for the moment.

“As we add more varied concepts to the group, we have more to offer as a company; when people come to The Mooring and have a quality meal and experience, that flows into our other restaurants,” said Cusson.

For now, O’Reilly said the restaurant group’s focus will be on ways to continually improve its existing restaurants. “I’m a big believer in creating a culture that continues to explore the art of hospitality: ‘How do we do a better job of providing a great experience for our customers?’” said O’Reilly. “We continually search for ways to provide genuine and authentic hospitality from the moment someone enters our restaurants.”

At The Spring Seasons Inn, your exclusive Rhode Island adventure awaits and so do these wonderful restaurants.

Thomas Tew Rum Revives A Corner of Rhode Island’s Triangle Trade

June 24th, 2009 by billfarrell

Wed, 24 Jun 2009 13:45:39

By Thomas J. Morgan
Journal Staff Writer
For years, rum formed one leg of the infamous triangle trade — Caribbean molasses to Rhode Island, rum to Africa, slaves to the Caribbean, until it died out in the middle of the 19th century.

The Newport Distilling Co. revived the best part of the spirits tradition with Thomas Tew Rum, a golden-dark brew that comes in numbered bottles and performs best savored in the manner of a single malt scotch. Its name derives from a 17th-century Rhode Island pirate.

Brent D. Ryan, president of Newport Distilling and of Coastal Extreme Brewing Co., brewers of Newport Storm beer, has been at it quietly for three years. Ryan says the company “recognized over the years that there was a connection with rum — there were restaurants called the Rhumbline and the Rumrunner. We would talk to people and they’d say, ‘Oh yeah, rum was big here years ago.’ I did some digging.

Thomas Tew Rum is distilled in Middletown, Rhode Island and aged for two years in oak barrels.
“Two hundred and fifty years ago Newport was the rum capital of the world, and most of the best rum was being distilled here,” he said.. “We became intrigued with the idea of doing distilling — we found out that a lot of the equipment we had for making beer we could use to ferment molasses.”

The company located a still, and took out the first state distillery license in more than 135 years, Ryan said.

Related links
There once was a pirate from Newport
“The last one we could find a record of was the John Dyer Distillery on Dyer Avenue in Providence,” he says. “It closed in 1872, The last one in Newport was the Whitehorne Distillery, run by brothers Samuel and John Whitehorne. They shut down in 1842. In 1769 there were 22 distilleries operating in Newport. That’s a lot of distilleries. We looked at all this and said this is something that really should be done in Rhode Island again.”

The distillery shares a cramped space with the brewery in an industrial complex on Oliphant Lane in Middletown. Ryan hopes to move both operations to expanded quarters in Newport later this year. Plans include a retail shop and an area for visitors — the Middletown location is too restricted to provide tours.

The unmistakable aroma of fermentation salutes the nose at close quarters in the distillery. To one side sits a stack of 54-gallon barrels of French and American oak, most bunged and numbered.

“These are bourbon barrels from Labrot & Graham in Kentucky,” makers of Woodford Reserve bourbon, Ryan says.

By Kentucky law, the company cannot re-use the barrels, so Newport Distillery buys them.

Because the rum further changes the barrels flavor profile, the distillery sells them to home brewers of beer, or uses them for displays.

The creation of any alcoholic drink begins with fermentation. For rum, a molasses-water mix, known as the “wash,” ferments inside Newport Distilling’s still.

The still, a gleaming copper kettle, resembles an old-fashioned potbelly stove with a short pipe sticking out of the top — true to its shape it’s actually known as a pot still. Its 105 gallons of wash simmers away happily as Ryan works.

The other style of still is called a column still, a taller version used for larger quantities, a Gulliver versus a Lilliputian.

“We do it on a batch process,” Ryan says. “A column still is a continuous process. A pot still makes a heavier, more flavorful product. The column still makes a more neutral spirit and is more efficient. The big names — Bacardi, Jim Beam, Cuervo — use the continuous column.”

When the wash reaches 10-percent alcohol, Ryan says, the distilling process springs to life.

“The idea is to separate the alcohol from the wash,” he says. “Ethanol boils at 78C. Water boils at 100C, so ethanol vapors work their way up the short column. Then the vapors go to a condenser.”

The condenser cools the vapor back to liquid form. The result: A stream of clear liquid arcs from the condenser into a container the shape and size of a fire extinguisher. The aroma of rum is powerful here.

A technician sinks a hydrometer into the distillate to test the alcohol content. It’s much like the gadget used to determine the specific gravity of car-battery acid.

“The finished product is 42 percent alcohol,” Ryan explains. That’s 84 proof. The rum is aged for about two years, or until Ryan is satisfied with the taste.

“We do single-barrel rum,” he said, meaning that no blending takes place. “When the barrel is finished aging, we package it without blending. It’s a very small-scale way of making spirit.”

The bottles are filled via a rotary device and are hand-labeled, corked and sealed.

“After we cork the bottles we dip them upside down in that deep fryer,” Ryan says. “That’s melted wax in there.”

With such a small operation, each barrel can have its own characteristics, and some barrels age earlier than others. To determine whether a barrel is ready for bottling, testing is required. That’s testing as in tasting.

Ryan is the taste-tester.

“It’s a tough job,” he says, “but somebody has to do it.”

Details: Thomas Tew Rum is available in many Rhode Island liquor stores and some bars and restaurants.

Recipe: Champagne Punch1

CHAMPAGNE PUNCH

Ice (in block form, or use large chunks)

6 ounces fresh orange juice

2 ounces fresh lime juice

2 ounces fresh lemon juice

4 ounces simple syrup

6 ounces light rum

6 ounces dark rum

One 750 ml bottle brut Champagne, chilled

Orange, lime and lemon slices for garnish

Put the block of ice in a large punch bowl. If using ice chunks, fill the bowl just under halfway.

Add the juices and simple syrup. With a large spoon or ladle, stir 10 times (whichever direction you choose —the curse doesn’t get specific on stirring).

Add the rums. With the same large spoon or ladle, stir 10 more times.

Add the Champagne and stir very gently. Add lots of orange, lime and lemon slices.

Ladle into punch glasses, white wine glasses or historic goblets, working to get a little fruit in each receptacle. Serve immediately.

Serves 10.

From Wine Cocktails by A.J. Rathburn

Recipe: Skinny Rum Punch1

SKINNY RUM PUNCH

1 ounce white rum

2 ounces light orange juice

1 ounce lime juice

1/2 ounce lime juice

1/2 ounce dark rum

Add white rum and the juices to a highball or other cocktail glass with ice, then pour the dark rum on top and let it flow through the cocktail for effect.

From Skinnytinis by Teresa Marie Howes.

Recipe: The Beachbum1

THE BEACHBUM

1 ounce light rum

1 ounce dark rum

1/2 ounce apricot brandy

1/2 ounce almond syrup

3/4 ounces lime juice

1 ounce pineapple juice

Shake with ice and strain into ice-filled Collins glass. Garnish with cherry / orange flag.

From Mr. Boston Official Bartender’s Guide

Recipe: Bahama Mama1

BAHAMA MAMA

1/2 ounce dark rum

1/2 ounce coconut liqueur

1/4 ounce 151-proof rum

1/4 ounce coffee liqueur

1/2 lemon juice

4 ounces pineapple juice

Combine all ingredients and pour into ice-filled highball glass. Garnish with a strawberry or a maraschino cherry.

From Mr. Boston Official Bartender’s Guide

Recipe: Bajito1

BAJITO

4 fresh mint leaves

4 fresh basil leaves

5 slices fresh lime

1 tablespoon superfine sugar (or simple syrup)

3 ounces dark rum

In shaker glass muddle mint and basil with lime slices and sugar or syrup. Top with ice and them rum. Shake well and strain into ice-filled old-fashioned glass. Garnish with a basil leaf.

To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved. Store in fridge.

From Mr. Boston Official Bartender’s Guide

The Coastal Extreme Brewing Company is about ten minutes away from The Spring Seasons Inn where our classic Victorian Newport Rhode Island Bed and Breakfast lodging offers amenities that will make your stay memorable. Candlelight breakfast, Jacuzzi style baths and our location close to waterfront dining, shopping and attractions make our Newport Rhode Island Bed and Breakfast perfect for your Rhode Island escape.

Newport’s Brick Alley Pub is still cozy and colorful

June 2nd, 2009 by billfarrell

Tue, 02 Jun 2009 22:05:45By Michael Janusonis

Providence Journal Arts Writer

Brick Alley’s spicy Portuguese Littlenecks are a customer favorite.

The Providence Journal / Sandor Bodo

NEWPORT — The Newport International Film Festival is in full swing through Sunday and filmmakers and filmgoers alike may be looking for an easy dining spot.

The Brick Alley Pub, with its cheerful yellow-and-white- striped awnings, has been delighting customers for more than 28 years with a menu that ranges from burgers to steaks to seafood and chicken dishes. Once a frequent diner, I hadn’t visited for a couple of years and was startled by prices that now ranged from $24.95 to $29.95 for steaks and $25.95 for fried scallops. Still, many chicken, seafood and pasta items are in the $15.95 to $23.95 range. There are wonderful burgers and filling sandwiches from $7.95 to $10.95.

It’s a cozy place despite encompassing a warren of very different dining rooms — an airy front room, a wrap-around bar where you can drink and dine and hang out with politicians, yachtsmen or sailors on shore leave; a narrow room with booths that’s lined with retro posters and paraphernalia, including a program from the 1913 Navy Day where “Col. Theodore Roosevelt” spoke; a smaller back room, a front room opposite the bar that’s dominated by a huge soup and salad bar and the front end of a 1938 red pickup truck whose back end has been turned into a cooler.

Manager Tom Desmond has been at the Brick Alley Pub since a month after Ralph and Patricia Plumb opened it in December 1980. They immediately won fans, said Desmond, by introducing sky-high nacho platters to the City by the Sea, of which there are now five varieties. That’s why, Desmond added, Ralph’s license plate is NACHOS.

The Brick Alley Pub uses as many local ingredients as possible and, in that vein, I started with a Sakonnet Eye of the Storm wine ($5.25). Brick Alley holds a Wine Spectator Award. After a long day, the Pusser’s Painkiller ($6.75) also caught the eye — a generous pour of Pusser’s British Navy rum, coconut, pineapple and orange juices, topped with cinnamon and nutmeg. It’s strong, refreshing and yet pleasingly slightly sweet.

Because the menu reported that “the 50th anniversary issue of Bon Appetit had named Brick Alley’s Portuguese Littlenecks one of the 13 best recipes in the history of the magazine,” how could one resist? A bowl of 10 fat littlenecks had been steamed with chourico in a heady broth of white wine, garlic, olive oil, lemon and slim onion slices, with bits of green and red peppers and red pepper flakes. A delicious, slightly spicy mix, it was perfect for dunking with the otherwise tasteless slices of a baguette. I’d definitely order it again, though with the soup and salad bar that’s included with dinner entrees ($5 extra with a sandwich or burger), it might be too much food for some. The salad bar has a wide choice of fresh ingredients and the soup that day was a hearty barley-based Italian Wedding with tiny meatballs.

Southwestern Tilapia ($19.95) featured two good-sized fillets, bronzed from being sautéed with Southwestern spices and topped with a tangy chipotle-cilantro sauce that hinted of mustard. The fish sat atop a mound of rice that had been sautéed with black beans and red pepper, giving it a very spicy zing. On the side, creamed spinach added a mellow touch.

A yummy lobster roll ($17.95) had big chunks of claw and tail meat spilling out of a grilled frankfurter roll, but it could have used a lighter hand on the mayonnaise. It came with crunchy cole slaw and a choice of a side dish, in this case thick, meaty and yet crisp French fries that had a solid taste of the potato.

Many of the desserts tempted, but we were happy with the Peanut Butter Volcano ($6.95). Arriving in what looked like a tall, wide martini glass, it was decadence defined. Peanut butter mousse that had been married to a graham cracker crust with chocolate fudge inside was hidden under a mountain of whipped cream, vanilla ice cream, dark chocolate syrup and shaved Ghiradelli chocolate. Oh, and a sprig of mint on top, the only low-cal thing about it. Spectacular looking and wonderfully rich, it easily was enough for two to share . . . and rave about.

Brick Alley Pub, 140 Thames St., Newport. (401) 849-6334, brickalley.com. Casual. Wheelchair accessible. Child seats. Limited number of reservations taken each day. MC, V, AE, DC, DIS and domestic traveler’s checks. On-street parking. Lunch 11:30 a.m. to 4 p.m.; dinner 4 to 10 p.m. Sun. to Thurs., to 10:30 p.m. Fri.-Sat.; Sun. brunch 10:30 a.m. to 12.30 p.m. Appetizers $7.95 to $13.95. Entrees $15.95 to $29.95. Wines $5.25 to $12 by the glass; $18 to $275 for a bottle.BILL OF FARE

Dinner for two at Brick Alley Pub might look something like this:

Eye of the Storm…$5.25

Pusser’s Painkiller…$6.75

Portuguese clams…$13.95

Lobster Roll…$17.95

Southwestern tilapia…$19.95

Volcano…$6.95

Total food and drink…$70.80

Tax…$5.66

Tip…$14.00

Total bill…$90.46

86 Spring Street, Newport, RI 02840  |  401-849-0004  |  887-294-0004  |  innkeeper@springseasonsinn.com
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