Our small state is filled with so many hidden gems, with some located in plain sight. I feel like this is the case with the Newport Harbor Island Resort. The sprawling pale-yellow complex, which can be seen from the Claiborne Pell Bridge – and then returns the favor by offering stunning views right back – is massive in scope and amenities, but because it’s not part of Newport-proper, might be overlooked by most Rhode Islanders not relying on travel sites to find accommodations or dining options. The resort is on Goat Island, accessed by us landlubbers via causeway bridge just off America’s Cup Avenue. Adding to the “who knew?” factor, is that the property boasts a variety of dining options including the Torpedo Bar and Lounge, one of two onsite restaurants open year-round.
Easy to spot from the lobby, the Torpedo Bar and Lounge continues an interior design of quiet luxury found throughout the resort. Think: warm neutrals, textile art, natural wood finishes, and expansive windows providing unobstructed scenes of Narragansett Bay. A rustic stone fireplace and plush seating in the dining room make a solid case for enjoying the resort during the off-season when night hits early and reservations are easier to come by.
Entering the contemporary dining space, our affable server sensed table indecision by my guest and me and led us to a spot by the window, where views of shimmering strands of Edison lights and nearby firepits created the kind of warm glow that felt like a holiday. We decided to begin with drinks; there are a variety of cocktails, but we’re both drawn to the mocktails. My guest enjoyed the strawberry rhubarb lowball, a lip-smacking blend of rhubarb bitters, strawberry, and agave nectar, and I had the nah-garita, reminiscent of a stick of Juicy Fruit gum in a glass starring orange flower water, passionfruit, and lime flavors.
Soon a shiny white vessel filled with butternut squash bisque arrived. Embellished with candied pumpkin seeds, with a drizzle of pure maple syrup, each spoonful was tasty and comforting. While the butternut bisque may have turned my head from my standard order of New England clam chowder, I stayed true to my lobster roll tendencies. Served on a seeded Parker House roll, which is a bit of a rule-bender for a purist like myself, the sandwich of lobster dressed lightly in mayonnaise, with maybe a squirt of lemon juice, was so chock-full of meat that it required eating much of the crustacean contents with a fork before even attempting to pick it up. Each succulent bite was delicious, and the side of thin French fries with ketchup was the perfect pickable complement. My guest had the rigatoni alla vodka, the classic pasta dish plated appetizingly; the portion was so hearty, it required a to-go container for later. Dessert offerings include a warm chocolate chip cookie cake, ice cream sundae, and chef’s seasonal cheesecake. Bundle up, because dining by the sea is always a treat, even if it’s 27 degrees outside.
Newport Harbor Island Resort
1 Goat Island, Newport
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