Fluke Newport

Seasonal modern American dishes, particularly savory snacks & local seafood, plus harbor views. Delicious cocktails, curated wines.

Location

41 Bowens Wharf (entrance on Bannisters Wharf)
Newport, RI 02840

Contact Us

401-849-7778

info@flukenewport.com

Health and
Safety Measures

  • Curbside Pickup
  • Delivery
  • Indoor Dining
  • Masks Required
  • Takeout

fresh local seasonal

The freshest local seafood around! Seasonal menus in a refined, casual setting. Rhode Island Monthly lists Fluke Newport in their Ultimate Guide to Seafood and Best Cocktails issues. Distinctive, artisanal European and American wines served with hand-crafted cocktails.

Safety is our top priority. We have always taken care and proper food handling seriously. We continue to strive to bring you the freshest ingredients prepared in a thoughtful way. Due to the Covid-19 pandemic, we have updated our protocols to include staff health screening, masks, gloves, and more frequent sanitation of high touch surfaces as part of our Covid-19 response plan.

Fluke Newport is currently offering indoor dining, curbside pickup or local delivery by appointment Thursday- Saturday

  • Seafood
  • Cocktails
  • Small Plates
  • Raw Bar
  • House-made Pastas
  • Prix-fixe Menu

Supper Club 3 Course $35 Menu

See The Menu

Safe, Limited Capacity Indoor Dining.

Reserve Online

Geremie Callaghan and Jeff Callaghan

Proprietors Jeff Callaghan and Geremie Callaghan, both Aquidneck Island, Rhode Island natives, share their passion for food, wine and hospitality to all who visit Fluke Newport.

With 20+ years importing and selling wine, Jeff’s goal is to bring niche artisan wines of the highest caliber to you from US and European wineries. Geremie assists in the daily operations of the restaurant.

Jerri Banks, friend and consultant to the Callaghans, created the Fluke Newport signature cocktail list. Her signature is her innovative use of fresh herbs and exotic flavorings.

Chef Eddie Montalvo started cooking at the age of 16. He then attended culinary school where he earned his degree in Culinary Arts and Restaurant Management from Johnson & Wales University in Providence, Rhode Island. He worked as a line cook at the esteemed Alforno restaurant in Providence while still enrolled in school.

After graduation, he moved to New York City where he spent two decades working in the kitchens of David Bouley, Laurent Gras, Jean-Georges Vongerichten, Daniel Boulud and Danny Meyer.

Working in these top kitchens beside some of the nations most regarded chefs was a humbling experience for him. It was in these kitchen that developed his discipline, creativity, professionalism and ultimately his culinary vision.

Today he focuses his time on keeping food simple, delicious and approachable.

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