Now this is fresh! Executive Chef Jonathan Cambra as he is picking that day’s ingredients

We’re cooking grilled ribeye with Newport Restaurant Group.
Ingredients:
-14oz rib eye
-3 each fingerling potatoes( sliced and steamed till tender)
-Arugula( 3oz)
-1 red onion( sliced thinly)
-Blue cheese crumbled( 2oz )
-Apple wood smoked bacon (2oz diced and rendered)
-Extra virgin olive oil as needed
-Salt and pepper to taste

We are pleased to announce that Hemenway’s Seafood Grill & Oyster Bar is now part of our Newport Restaurant Group family. Hemenway’s is a perfect compliment to our current portfolio of restaurants and we are honored to carry on the legacy of this classic Providence landmark. The bustling downtown eatery will stay true to its namesake, [...]

We’re cooking raw bar recipes with The Newport Restaurant Group and Chef Jonathan Cambra.
Raw Bar recipes
Champagne Mignonette
Yield: 1Qt.
Ingredients:
1 Qt. champagne vinegar
3 small shallots, minced finely
1 Tb. Table ground black pepper
1 tsp. Coarse ground black pepper
Salt- to taste
Method:
1. Combine minced shallots, champagne vinegar and peppers. Season with salt to taste.

Earlier this summer we unveiled Castle Hill Windward Weiss, the Newport Restaurant Group’s new signature beer. Well did you know that in celebration of its debut, FARE REWARDS members receive a COMPLIMENTARY GLASS of our custom-made brew, with the purchase of a lunch or dinner entree at the locations below.
Castle Hill Cabana Bar (Castle Hill’s outdoor bar), Trio,
The [...]