Bar ‘Cino is now open for lunch and has rolled out a new late-night menu. 

Bar ‘Cino’s full menu will be available Monday – Sunday from 11:30 a.m. to 10:00 p.m. and the late-night menu will be offered Sunday – Thursday until 11:00 p.m. and Friday – Saturday until 12:00 a.m. 

Conveniently located in the heart of historic Washington Square, Bar ‘Cino offers patrons a casual and authentic Italian bar experience, focused on a playful beverage program of wines and inspired cocktails complemented by a menu of simple, flavor-filled foods inspired by Italian countryside cooking; highlighting fresh vegetables, seafood, cheeses and local ingredients. The 60-seat full-service restaurant features a selection of little plates, bruschetta, grilled pizza, salads, panini and entrees, as well as a complete cocktail menu.

Bar ‘Cino’s new late-night menu features an array of specially-priced grilled pizzas, as well as salads, bruschetta, panini and desserts.  Grilled Pizzas are $10and include oven-roasted Chicken with arugula, chicory and parmesan; Margherita pomodoro with fontina, parmesan, EVOO and basil; Prosciutto with fig, arugula, fontina and gorgonzola; and Roasted Rhode Island Mushrooms, charred radicchio, fontina, parmesan, EVOO, saba, and fresh herbs.

Salads include Arugula with marinated cannellini beans, chicory, parmesan, and lemon vinaigrette; Tuscan Kale with a sundried tomato vinaigrette, avocado, pine nuts and parmesan; Italian Farro and Grilled Vegetables with tomato, feta, pistachios and citrus vinaigrette; Romaine and Kale with parmesan, anchovies, lemon and crushed croutons; and Simple Greens with EVOO, lemon, mint and parsley. Chicken, shrimp, salmon or tuna conserva can be added to each salad.

Share Plates feature Potato Chips with parmesan black pepper, parsley, and garlic aioli; Warm Marinated Olives with rosemary, garlic, and orange zest; and Antipasti with prosciutto, EVOO poached tuna, marinated white beans, parmesan, olives, grilled bread, and fig jam.

Bruschettas feature EVOO Poached Tuna with Castelvetrano olives, and celery leaf; Prosciutto with fig, and goat cheese; and EVOO-roasted Tomato, mozzarella, saba, and sea salt. Panini selections include oven-roasted Chicken with arugula, chicory, and parmesan; roasted Rhode Island Mushrooms with fresh herbs, fontina, and saba; andEVOO Poached Tuna with cannellini beans, kale and romaine.

Dolce feature Pistachio Ricotta-Cream Layer CakeTiramisuMolten Chocolate-Nutella SouffleLimoncello-Mascarpone Cake; and a selection of gelato.

In addition to a playful wine list of more than 45 carefully-curated labels and a beer list that includes local and regional bottles, draughts and 25 oz ‘share beers,’ Bar ‘Cino features an array of hand-crafted cocktails including Shadilady featuring mezcal, Aperol, and lime with a tajin rim; Pirate’s Last Dance with Newport Craft Distillers’ Thomas Tew Rum, Bacardi, Gosling’s Coconut, grapefruit and honey; Arnaldo Palmer with chamomile and honey-infused grappa, house lemonade and iced tea; Ciao Bellawith Tito’s vodka, Malfy Italian gin, Contratto Bianco, vermouth and fresh and toasted herbs; and Tempo Triplo with Contratto Americano, Bianco and Rosso vermouth with orange bitters, to name a few.

Bar ‘Cino is located at 22 Washington Square and online at www.barcinonewport.com.  

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Ryan Belmore is the Owner & Publisher of What's Up Newp, LLC. Belmore has led What's Up Newp since December 2012. Belmore also serves as the Sr. Editor - North America for Mountain News - publisher of OnTheSnow. In his spare time, Belmore serves as the Vice President for the Board of Directors at Fort Adams Trust and serves on the Board of Directors at Lucy's Hearth. Belmore is also a member and supporter of Local Independent Online News (LION) Publishers. Send questions, tips, and story ideas to Ryan@whatsupnewp.com.