We’re taking you on a delicious tour through Newport and Jamestown for a taste of three of the Islands’ favorite “secret” spots that combine exquisite, creative dishes with a cool setting and a decidedly local vibe: Simpatico Jamestown, Fluke, and the Stoneacre Brasserie.

Episode Overview

We begin our Island Gem tour at Simpatico, in the heart of downtown Jamestown village. Simpatico has been a fixture in Jamestown but received a major facelift and menu overhaul when former employee Amy Barclay bought the place restaurant and infused a fun, creative approach to both the food and the atmosphere. This is truly one of the most beautiful restaurants in Rhode Island, with several levels and dining areas both inside and outside to complement the gorgeous food, and Amy has created a wonderfully friendly family of staff and dedicated locals.

Next we head over to Fluke Newport, tucked into two upper levels above Bowens Wharf, offering a semi-secret spot that has fantastic sunset views of the harbor. But the food here is the real star: Executive Chef Eddie Montalvo was enticed to Newport from New York, where he has trained and worked with some of the top chefs in the world. His food is exceptional, the focus squarely on fresh local seafood that Owners Jeff and Geremie Callaghan source directly from the fishing boats that land just steps away from the restaurant.

We finish off the episode with a French flair at Stoneacre Brasserie, which has brought a level of rustic French sophistication and style to downtown Newport. There’s a huge focus on using fresh, locally sourced farm produce, meats and seafood that are grown and harvested with a strong ethic of sustainability and quality, which pairs perfectly with the delicious Brasserie-style dishes and excellent wine and cocktail list.

In this episode (click for more): 
Simpatico Jamestown
Fluke Newport
Stoneacre Brasserie

Featured dishes:


  • Creamy Pesto Pasta, Simpatico
    with walnut pesto & garden vegetables
  • Stuffed Flounder, Simpatico
    Scallops, shrimp, and littlenecks with roasted red pepper buerre-blanc
  • Butter poached lobster
    with fresh pasta, maitake, and saffron cream sauce
  • The "Adult Grilled Cheese"
    Mimolette cheese, tapenade, soft salami with egg
  • Smoked chicken and sausage
    with white beans, escarole, and au jus