Tallulah on Thames
It takes guts to break the mold in stubborn old Newport, but if anyone’s up to the challenge, it’s chef, a West Coast transplant and James Beard semifinalist. Jake Rojas’s ambitious menu relies on the produce of over 25 local farms, but it’s his own fearlessness that’s kept locals flocking to the kitchen since the restaurant's opening in 2010. Inside the 35-seat dining room, lit by vintage chandeliers, Rojas serves up a deconstructed clam chowder and uses herbs and edible flowers grown in the backyard to flavor his dishes. His signature five-course tasting menu ($78) pushes beyond the usual seafood staples: you might find roast chicken, Scottish salmon, or lamb sausage, all executed with an artist’s attention to detail, and infused with unexpected elements like white chocolate powder and hon shimeji mushrooms.