If the old adage holds that the success of a restaurant is based on three things-location, location, location-Newport's should have gone out of business years ago. It's not quite the West End and not quite Victory Park, yet Newport's has long been a seafood staple for power-lunching downtowners (though it's not quite downtown). The mesquite-grilled fish dishes rule (and permeate the restaurant's ozone), but we lunched on almond-crusted Atlantic sole (good), spicy chipotle-peppered yellowfin tuna (better) and the ahi tuna sashimi (best-we could have used more, but what do you expect from an appetizer).
The more things stay the same, the more they change. Just ask Ron Corcoran, founder of Sipango. Last summer, he plugged founding chef Matthew Antonovich back into the ever-morphing nightclub-discothèque-Cal-Ital-Tuscan steak house to reanimate... More »
Our server says that in the summertime waiters strip and dive in--plunge 35 or so feet into that dark, stagnant water hole that seems a portal to Hades. I cringe. "Oh, it's 60 feet deep," he says. (Actually, the well at Newport's Seafood is 50... More »
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