Newporters debate about “the season” during this time of the year. Even lifelong residents reluctantly admit the busy period of the year no longer begins on Memorial Day and ends on Labor Day. “America’s First Resort” is a three-season destination, and almost year-round, especially this year with the nonwinter that just officially ended.
The 2023 season is starting strong on Ocean Drive, where Castle Hill Inn, the iconic Relais & Chateaux property, has introduced new dining programs and offerings.
Reopening in late January after its annual hiatus, the restaurant announced two promotions on its culinary team: chef Lou Rossi, formerly the restaurant’s executive chef for seven years, has been named director of food and beverage, while chef Andy Taur has been promoted to executive chef.
“We really want to make our mark this year, especially within The Dining Room over the course of the next six months,” Rossi said. “We have an incredibly talented team of chefs, all of whom embody true craftsmanship. There is a lot of room for us to elevate the menus to showcase each of their talents in a bigger way as we continue to innovate and elevate the dining experience here at Castle Hill.”
One of this year’s new offerings is a prix fixe lunch menu at The Lawn, the part of the dining room closest to Narragansett Bay, where the international Ocean Race sailing competition will pass in May. The two-course prix fixe lunch includes an appetizer and entree at $40 per person. The menu will be available daily from 11:30 a.m. to 3 p.m.
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DISHING IT OUT: Castle Hill Inn executive chef Andy Taur preps the Rhode Island oysters with pear, kohlrabi and horseradish, a dish featured on the tasting menu for dinner in The Dining Room at the inn.
COURTESY CASTLE HILL INN/ERIN MCGINN[/caption]
This may prove to be a trend others will follow. As we emerge into the new post-pandemic work world, noticeable patterns are beginning to develop of so-called office days and work-from-home days. Traffic patterns in metropolitan areas are busier during midweek days. At a destination venue such as Castle Hill Inn, lunch can offer a getaway that is suitable for both those in the nearby office parks, as well as remote workers looking for a midday change of scene or meeting place.
The lunch menu offers a mix of favorites with chef Taur’s style woven in, such as Cacio e Pepe risotto and Korean fried chicken. There’s also “Cornbread’s” clam chowder, which is the signature recipe of the late James “Cornbread” Crookes, who was a member of the culinary team for nearly 40 years.
In addition, The Dining Room at Castle Hill Inn is introducing a limited-time Agassiz Supper Club Series of themed dinners led by a different chef on the culinary team. This 6 p.m. early-week Tuesday-Wednesday evening event points up the trend of the retro supper club revivals across the country. Castle Hill’s take is a series of three-course dinners guided by a different member of the culinary team reflecting that chef’s personal style, background and culinary passions. In April, the series wraps up with a family-style Hawaiian luau prepared by chef Elise Faria.
An Easter Sunday three-course brunch will be served from 11 a.m. to 3:30 p.m. in The Dining Room. Live music will add to the festive atmosphere. Reservations for parties of up to seven guests are being accepted.
There is history and conversation starters everywhere. The property sits on 40 acres. During the walk to The Dining Room door, Grace Kelly Beach can be observed – if one does not take advantage of the valet, of course.
It may be a few weeks before beach season, but that is the point at Castle Hill Inn – one no longer has to wait for “the season,” if one ever did.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, can be heard in Rhode Island, Connecticut, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
