More than 50 restaurants throughout Newport and Bristol Counties are expected to participate.
Timed to unfold during the peak of the autumn season, Newport Restaurant Week returns November 4-13, 2016, marking its 11th year. Chefs and restaurateurs continue to “bring the heat” for the event just as temperatures start to cool with creative menus and seasonal, ingredient-driven dishes. This 10-day culinary celebration highlights locally-owned cafes, restaurants and bistros throughout Newport and Bristol Counties, all offering special prix-fixe prices: $16 three-course lunches and $35 three-course dinners.
New this year, Discover Newport will be premiering “Behind the Apron,” an insightful, behind-the-scenes look at the talent leading many of our region’s favorite restaurants and hidden gems. The multi-episode series will unfold before and during the event on DiscoverNewportRestaurantWeek. org and across the organization’s social media channels including Facebook and Instagram (along with engaging content on Snapchat, Instagram Stories, Pinterest and Twitter).
“This is truly an exciting time for the culinary industry,” said Evan Smith, president and CEO of Discover Newport. “Cities coast to coast are experiencing a restaurant boom as consumers have shown an insatiable appetite for really good food. Locally, we offer an enticing and diverse culinary landscape from farm to table to casual eateries to trendy hotspots. In addition, our destination is home to extraordinary food and wine events where residents celebrate local fare and visitors get to experience our destination through their palate, none more so than during this time of year. Restaurant Week has long been, in my opinion, the best way to ‘take the plunge’ and try someplace new.”
Visit DiscoverNewportRestaurantWeek.org for menus, food and wine related events, lodging packages and more. Our social networks will continue an up-to-the-minute conversation about the event and we encourage users to include #NPTRestaurantWeek for related posts to engage with fellow foodies, chefs and restaurateurs.