This is restaurant week in Newport, and therefore most of the establishments produce a limited menu (usually three appetizers, three entrees, three desserts.) In this milieu, Jamestown Fish more than stands out: a diverse list of eight appetizers and nine entrees. Chef Matthew Maccartney and his staff demonstrate a noted commitment to both the principles of fine dining and the concept of "restaurant week." Our dinners were superb: smoked salmon and then grilled salmon, and salt cod pate and then black pasta with clams. The notable wine list is broad, deep, and well-priced. But a continual caveat (we have now been here five times:) it is VERY noisy. My wife and I have a deep affection for this place, but we must lean over the two top to converse.
Creative menu, expertly executed. Wait staff professional and friendly. Very attractive interior, but noise level made conversation difficult, nothing to absorb the din.
Our first visit to Fish -- Ambiance was lovely -- elegant, but not stuffy. Service was excellent, as was the food. Menu (Restaurant Week) made it hard to choose! Much better variety than many Restaurant Week menus. All in our group enjoyed everything they ordered and the already positive experience was topped off by the chef's visit to our table. We will be recommending
Jamestown Fish to our friends and will be back.
The meal was delicious. The only issue was the salt - I am on a low salt diet and did not realize there would be as much salt in the meal. Otherwise, the meal was excellent and the entire dining experience was superb.
This was Newport Restaurant Week which I always take advantage of each time. In fact, I am going back tonight. I usually go during the warm months so can sit outside, have starters, oven pizza made on premises & a nice bottle of wine.
Amazing restaurant- everything we had was delicious!
Second time there--while the food was good we thought it was better the first time. We liked it enough to dine again to give it another chance. Our waiter was outstanding.
Good food with an over emphasis on presentation. Portions are on the small side. Noise level is off the charts loud and tables are incredibly close.
Our meals were amazing. My husband had the venison, I had swordfish, both were excellent. The venison blew us away, and was presented beautifully. We also loved the duck meatballs we tried for an appetizer. The swordfish was cooked to perfection. The night we were there, there was an Austrian wine distributor there and we were able to try a number of wines in 3-oz. portions, we really enjoyed that. I've read reviews that say the portion sizes are small and the restaurant is too expensive, but we thought it was a good value. It's fine dining, and if people are expecting something different they might be disappointed.
This is a great restaurant. The chef is a real artist. The food was delicious and the presentation was great. We will definitely come back and recommend highly to friends.