I was invited by the Heritage Group to check out their newest restaurant, Claw & Hammer, ahead of its official opening on April 4.
For anyone who has spent time in Newport, you know 527 Thames Street. Scales & Shells was a staple for a long time. One of those places people remember for what it was at its best. After changing hands, things drifted, and it started to feel like a concept better preserved in memory than in its current form. I used to love Scales, as did many, so walking into this space with fresh eyes and an open mind mattered as first impressions in this town are often jaded by a “what once was” perspective.
I had been watching the exterior renovation take shape over the past few months, and it caught my attention right away. My fiance Bethany actually pointed it out when we were across the street at Zelda’s last week, saying how clean and defined it looked. That first impression carried inside.
The concept is a nod to classic seafood houses, with a clear influence from renowned Florida restaurant Joe’s Stone Crab. But it doesn’t feel like a copy, rather it feels like a New England interpretation. Elevated but approachable. Kind of like a place where you can walk in off the marina in a t-shirt and grab a drink, or sit down in a three piece suit for a more polished dinner.
The raw bar was solid as expected. The crab claws were the standout, as they should be especially when they’re in season. Stone crab isn’t something you see much around town, so it immediately feels like a nice addition to an otherwise saturated seafood scene. They’re also a personal favorite of mine. My mother buys Jonah crabs locally from the lobster shack on Long Wharf, and we grew up eating them on a weekly basis in the Bernadyn household, so I’ve had my fair share of the crustacean over the years. These stone crabs were delicious and the mustard sauce was unreal. I imagine we’ll see the addition of these local options on their raw bar menu as things progress.
Behind the bar, Tara and Alastair were great. Easy, professional, and conversational. I remember when Alastair worked at Salvation, when I was living off Broadway and a short walk away many moons ago. The service across the board felt the same way and the staff was warm, attentive, and genuinely engaged on our visit. And along with the food, that’s really what stood out to me most.
Regardless of anyone’s perspective on ownership groups or how the landscape of Newport has evolved, what matters inside the four walls of a restaurant is the people. The bartenders, servers, chefs, support staff… the ones showing up every day, putting in the work, and building a livelihood in this town. That was evident here. There’s a team in place that cares, and that shows.
From a leadership standpoint, they’re set up well. With experience coming from places like Scales in its prime and 22 Bowen’s, where General Manager Paul LaFleur spent years, there’s a real foundation there and one that’s needed as we head into the busier spring and summer months.
The design is clean and well thought out. Classic New England, raised to a standard without feeling like they’re trying too hard. Rich navy tones, coastal artwork, wood finishes, and a strong bar presence all come together in a way that feels comfortable.
Menu-wise, there’s a lot to like and they didn’t reinvent the wheel. The tuna and crab cake were both classic appetizers. The grilled octopus is always a win for me, and the ribeye gives you a staple land option if you’re not going all-in on seafood. And then there’s dessert. The homemade pies… chocolate, key lime, banana cream, coffee milk… were all outstanding.
The overall vibe reminded me a bit of a different version of Midtown Oyster Bar, which is near and dear to me after spending eight years behind the bar there. The upstairs bar is something to keep an eye on. It has real potential as an event space and could evolve into a great spot for rehearsal dinners, business gatherings, or just a strong secondary bar when the main floor fills up.
Will it lean tourist-heavy? Probably, especially in season. That’s part of the reality of all restaurants that are downtown or located right on Thames. But I’d absolutely encourage locals to give it a shot. Not just for the new concept, but for the people working hard inside of it.
Claw & Hammer officially opens April 5 and will be open daily, bar 4-10pm and kitchen 5-10pm. You can find more on their website, https://www.clawnhammer.com/. This is a new space worth checking out, whether you’re stopping in for the raw bar, a drink upstairs, or a full dinner. Congratulations to Heritage on their new addition and best of luck to the great staff they have on board.
Photos by Tyler Bernadyn/What’sUpNewp
