Smoke House is Open for the Season with Quintessential Southern-Style Offerings
Newport Restaurant Group’s Beloved BBQ Joint Kicks Off the Season With Classic BBQ and Refreshing Summertime Cocktails
WHO: Executive Chef Kyle Stamps and Beverage Director Shawn Westhoven are kicking summer into full gear with Southern-inspired fare and laidback fun.
WHAT: Smoke House, a gathering spot located in historic downtown Newport, is officially open for the season. Smoke, heat and time are three of the essential ingredients that Smoke House incorporates into their recipe for creating a truly unique brand of barbecue. Their quality meats spend hours in the signature Southern Pride Smoker which creates rustic flavors reminiscent of a backyard gathering.
Highlights of the summer-inspired menu include appetizers such as traditional Fried Pickles with spicy remoulade, Hog Wings served BBQ or buffalo style with bleu cheese dressing, and the beloved, sweet and smoky Corn & Crab Chowder. For those craving greens, hearty and fresh options include the Watermelon Salad with pickled watermelon rind, onion, red peppers, arugula, ricotta salata, and watermelon-mint dressing and the popular Chopped Salad of romaine, bacon, black beans, corn, tomatoes, cheddar, grilled onions, and cucumbers, dressed with chipotle ranch dressing. Guests seeking more traditional barbecue may choose from tender Baby Back Ribs, Brisket, Chicken, Pulled Pork, and House-Made Sausage, all smoked and slow-cooked to perfection. A Smoke House Tasting with hog wings, chicken wings, brisket, and pulled pork is a go-to for guests wishing to try it all. Smoke House also offers signature variations of sandwiches and burgers including the favorite Giant Taco filled with a choice of pulled pork, brisket, fried chicken, or skirt steak plus lettuce, tomato, cheddar, guacamole, sour cream and hot sauce, and its vegetarian Portobello Sandwich with roasted red peppers, fried green tomatoes, arugula, mozzarella, and pesto aioli. Smoke House also offers many of its main menu items as gluten-free for patrons who prefer GF options.
Nothing goes better than a refreshing cocktail to top off a savory BBQ meal, especially when served in a mason jar. Beverage Director Shawn Westhoven recommends the Summer Sangria with farmstand fruit, orange brandy, and red or white wine, P.B.T. Peach Bourbon Tea with house-infused peach bourbon, creme de peche, and cold brewed tea, and the Cojito with coconut rum, elderflower liqueur, fresh lime, mint, and soda. For guests wishing to experience fresh flavors without the alcohol, mocktails such as the Nojito with fresh mint, lime, and soda and the Smoke House-Made Lemonade with cranberry, orange juice, pineapple, sour and grenadine, are the perfect accompaniment to the Southern fare.
WHEN: Smoke House hours:
Mon – Friday: 11:30 a.m. – late
Sat - Sun: 11:00 a.m. – late
Smoke House is open now through October.
WHERE: Smoke House
31 Scotts Wharf / America’s Cup
Newport, RI 02840
OTHER: The full menu can be viewed here.
About Newport Restaurant Group
The Newport Restaurant Group creates memorable experiences for guests by blending thoughtful food with world-class hospitality in striking locations. There’s a palpable energy at every restaurant; each environment fosters strong bonds among its team members, sparks a genuine connection with guests, and celebrates a love of food. As one of the largest supporters of local food in the state, Newport Restaurant Group strives to use the highest-quality ingredients available. The talented chefs craft menus based on in-season produce and sustainable farming and fishing methods. Each restaurant is a unique reflection of its spectacular surroundings, and the team is dedicated to making every experience warm and memorable for both loyal guests and first-time visitors. The result is a vibrant, energetic atmosphere that encourages laughter, conversation, relaxation and celebration. Newport Restaurant Group’s award-winning portfolio of restaurants includes Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, The Boat House, Hemenway’s, Waterman Grille, Trio, Smoke House, and the recently opened, Avvio.
Newport Restaurant Group is operated by Newport Harbor Corporation, an employee-owned (ESOP) hospitality corporation based in Newport, RI. For more information on Newport Harbor Corporation, please visit www.newportharbor.com. For more information about Newport Restaurant Group, please visit www.newportrestaurantgroup.com.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..