There are numerous restaurant design concepts and frequent opening announcements these days. Statistics from the restaurant community show that there have been more restaurant openings than closings this year.
In Narragansett, Celeste, a new concept from Newport Restaurant Group, held its grand opening at the beginning of the summer. It was designed by ZDS Architecture & Interior Design to be a casual coastal space with an expanded patio outdoor area on the side of the restaurant nearest to the beach.
“We’ve been able to showcase that bar that has some beautiful views of the ocean,” said Celeste General Manager Lou Capodilupo.
The interior of the restaurant is spacious and airy. The dining room contains a second bar, which seats 24, with ample space for guest dining but has more of an intimate feel than a wide-open beachside bistro.
Jeff Tenner, director of concept development at the Newport Restaurant Group, said the menu was “inspired by coastal European cuisine,” featuring raw bar offerings highlighted by a selection of crudo, an expanded pizza menu and shareable small plates.
“Celeste … is a concept focusing on Spanish, French and Italian cuisine,” Capodilupo said.
Celeste chef Andy Gould worked with chef Kevin DiLibero, Newport Restaurant Group culinary director, to develop the menu. One way of showcasing the European concept is through shared plates, including a vegetarian option with spicy carrots and marinated cucumbers; spicy feta dip served with warm house-made pita; and tuna crudo.
Pizza is a shared plate that just about everyone loves to order. There is a traditional Margherita with summery basil, as well as a unique variety that is proving popular with fig, prosciutto and Great Hill bleu cheese from Massachusetts – just one example of the focus on local ingredient sourcing, which is a key part of the Newport Restaurant Group philosophy.
In addition to the shared plate options, there is patatas bravas and chicken Milanese. A light breading surrounds a pounded chicken breast filet, served with salsa verde. Also on the plate is a dollop of lemon aioli, which is popping up on summer menus seemingly everywhere. Instead of adding a tart lemon note, it’s more of a lemon drop-type sweetness.
Capodilupo says one of the showcase entrees is salmon with lentils, haricots verts and beet vinaigrette.
Another spirited summer dish is grilled shrimp and chorizo. There are also pastas, including a hearty pasta Genovese with penne and braised beef in a white wine sauce, a lot of onion and Parmesan cheese.
Some of the highest-level culinarians from the executive chef team at the Newport Restaurant Group traveled far and near and dined at some well-known restaurants to create the Celeste menu.
Originally from Massachusetts, Capodilupo has been living in Rhode Island for about the past eight years. He is coming up on his sixth anniversary with Newport Restaurant Group and is settling into summer in Narragansett.
As the crowds make their way to the oceanside resort community for their annual visit, the new landmark just a block up from the beach appears to be ready to take its place in the season’s routine of sun, surf, sand and dining.
Newport Restaurant Group, which is 100% employee-owned, is made up of an award-winning portfolio of restaurants in Rhode Island and Massachusetts. Some are long-standing icons such as Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, and Hemenway’s. More recent standouts include the Boat House in Tiverton, Iron Works in Warwick and Avvio Ristorante at Garden City Center in Cranston, while an emerging favorite is the casual Bar ’Cino, with locations in Newport and the Boston area.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, is heard in Rhode Island, Connecticut, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
