Hemenway’s Eases into Spring with Hearty Seafood Special

Spring may be just around the corner, but appetites are still primed for warm and hearty dining – and if seafood is involved, even better. The culinary masterminds at Hemenway’s know how to lure city dwellers out of their homes for a night on the town centered around tucking into traditional chowders, lobster dishes, and dessert.

“Hemenway’s has been an icon of Rhode Island’s culinary scene for decades. Our chefs delight in creating dishes that utilize the freshest selections from New England’s fishmongers and purveyors complemented by incredible service from our employee-owners,” says Corey Barriera, Newport Restaurant Group’s director of operations. Backdropped by floor-to-ceiling windows showcasing the city skyline, the historic dining destination continues serving their Winter Dinner special every Tuesday, with your choice of clam chowder (Rhode Island or New England) or salad with savory carrot-miso dressing for the first course. The entree, Lobster Paella for Two, is a veritable medley of the sea: two-pound lobster, swordfish, scallops, shrimp, chourico, mussels, littlenecks, saffron rice, English peas, and tomato sofrito. For dessert, their Baked Alaska offers satisfying notes of vanilla, bourbon, and rum.

“Winter in New England can be harsh and we understand the difficulties of driving customers from the warmth of their homes, especially this winter!” says Barriera. “Our seasonal special is designed to give our guests that extra nudge to head to downtown for a delicious, warm, and hearty meal.”

On March 4, Hemenway’s hosts a wine dinner with winery Hartford Court, rolling out four courses of complementary cuisine, and a reception of passed appetizers. A short closure the week of March 11 makes way for light renovations, and then Hemenway’s will be back with exquisite end-of-winter dining. 121 South Main Street, HemenwaysRestaurant.com