Food Trends: Open for the Season

Where every meal feels like vacation

Summertime means the seasonal reopening of 1639, the restaurant at Newport Harbor Island Resort on Goat Island. Named after the year Newport was founded, the expansive space boasts spectacular views and offers refined coastal dining built on New England flavors with a modern, global twist. Executive chef Ryan Connors’ menu takes its cue from seasonal ingredients, connecting with its location’s rich maritime heritage. Fans of finishing touches, take note: both the cacio e pepe entree, a cheese-lover’s dream of pasta folded into a wheel of parmigiano, and the 1639 tiramisu, a confection of frangelico mascarpone cream, espresso-infused lady fingers, caramelized hazelnuts, cocoa powder, are finished by a server tableside. Don’t miss the clam chowder, given a savory spin with smoked bacon velouté, and Yukon potato gnocchi. Another stand-out is the 1639 Alaskan halibut clam bake, served New England-style with littlenecks, linguica, and potatoes, in a corn broth. Newport, NewportHarborIsland.com – Elyse Major

Reopened boutique hotel’s eatery celebrates regional flavors with twists

Inside the Wayfinder Newport, find a new restaurant that celebrates the mighty mollusk: Little Clam, led by chefs Antonio Wormley and Jake Rojas: a Johnson & Wales alum, and celebrated local chef, respectively. Their clever menu showcases locally sourced ingredients like oysters from Walrus and Carpenter in Narragansett, a Blackbird Farm (Smithfield) burger, and lamb from North Scituate’s Hopkins Southdowns, while the beverage list complements with classic and house cocktails, New England spirits, and a focused list of local brews. Unexpected items include a roasted whole fish, and bright flourishes like horseradish gremolata. “Little Clam captures everything we love about Rhode Island — its spirit, its flavors, and its sense of community,” says Wormley. “Every dish is a conversation with the people behind the ingredients – oyster farmers, foragers, and family-run farms who make Rhode Island so dynamic. We’re excited to open our doors and share the stories that inspire every dish.” Newport, WayfinderNewport.com – Elyse Major

Follow your nose to flavor and backyard BBQ fun

This breezy barbecue on Scotts Wharf is back for the season, bringing bold flavors, creative cocktails, and a patio perfect for golden hour hangs. Now open daily for lunch and dinner, Smoke House leans into its Southern roots while mixing in new menu highlights. Returning fan favorites like hog wings, pretzels, and nachos are joined by crave-worthy newcomers, including a bubbling corn dip loaded with smoked Velveeta and topped with a cornbread-bacon crumble, and crispy fried pickles with smoky house aioli. Mains like brisket, baby back ribs, pulled pork, and new mega-combo MOA-BBQ platter continue to steal the show. Burger lovers can sink their teeth into the Smoke Stack, a two-handed tower of BBQ pork, smoked gouda, a beer-battered onion ring, and a juicy beef patty. Even plant-based diners can dig in, thanks to a citrusy hummus and veggie wrap that delivers on flavor and freshness. Newport, SmokeHouseNewport.com – Jenna Kaplan