Walking onto Bannister’s Wharf in Newport feels like stepping into a vintage postcard, but once you hit the floorboards of the Clarke Cooke House, the vibe shifts. It is salty. It is sophisticated. Honestly, it’s a bit chaotic in the best possible way. Whether you are grabbing a burger at the Candy Store or trying to look respectable in a blazer at the Skybar, the Clarke Cooke House menu is the undisputed anchor of the Newport dining scene.
You aren't just here for the food, though the food is great. You are here because this building—a 1780 sea captain’s house that was literally moved piece-by-piece to the wharf in the 70s—holds the secrets of every America’s Cup sailor and summer socialite who has ever passed through Rhode Island.
The Legendary "Snowball in Hell" and Other Can't-Miss Dishes
If you leave without ordering the Snowball in Hell, did you even go to Cooke House? Probably not. This thing is legendary. It’s a chocolate-coated goblet packed with chocolate roulade and vanilla ice cream, then smothered in Callebaut chocolate sauce and toasted coconut. It usually comes with a sparkler. It’s loud, it’s decadent, and it’s been on the menu since 1973.
The vanilla ice cream is sourced from Buck’s, and they’ve been using the same supplier for thirty years. That kind of consistency is rare.
But let’s talk about the actual meal. Executive Chef Ted Gidley has been running this kitchen since 1995. He’s worked with some of the biggest names in the world—think Thomas Keller and Daniel Boulud—and you can taste that "French-technique-meets-New-England-harbor" influence in every bite.
What to Order Right Now
- Newport Clam Chowder: It’s creamy but not "stand your spoon up in it" thick. It's balanced. People call it the best in the city for a reason.
- Oyster Bar Tasting: You get a mix of oysters, littlenecks, and shrimp cocktail. It’s the quintessential wharf starter.
- Wood-Grilled Prime Bavette: Served with a celery root gratin and a red wine vinaigrette. It’s the play if you’re tired of seafood.
- Summer Sushi: Only available when the weather stays warm, usually at the Candy Store bar or the Midway. The yellowtail with scallions is a local favorite.
The menu changes with the seasons, of course. In the winter, you’ll find more "comfort" items like the wild mushroom garganelli or an oven-roasted deboned half chicken with Italian sausage stuffing. It’s cozy. Especially if you snag a table near the fireplace in the Bistro.
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Decoding the Different Dining Rooms
One of the weirdest—and coolest—things about the Clarke Cooke House is that the menu experience changes depending on where you sit. The building is a vertical maze.
The Candy Store is on the ground level. It’s open-air, right on the water, and very casual. This is where the "sailing crowd" hangs out. You want the Candy Burger here ($23) or maybe some fresh sushi if it's July. It’s loud, buzzy, and perfect for people-watching.
The Bistro is on the main floor. It has that 18th-century feel with original post-and-beam construction. This is where you go for a "nice" lunch or dinner that doesn't feel too stuffy.
The Skybar and Porch are upstairs. This is the "jackets required" zone for men in the evenings. It’s upscale fine dining. If you are looking to impress a date or celebrate an anniversary, this is the spot. The views of the harbor at sunset are, frankly, unbeatable.
And then there's the Boom Boom Room in the basement. That’s for later. Much later. Usually involves espresso martinis and a lot of dancing.
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Why the Espresso Martini is a Big Deal
Speaking of espresso martinis, the Clarke Cooke House version was actually named one of the best in America by Esquire. They don't use a secret, magical ingredient. It's the standard Absolut Vanilla, Kahlúa, and fresh espresso.
The "secret" is the shake. They shake it until it is "arctic cold and downright fluffy." If you see a bartender behind the Bistro bar shaking a tin for what feels like five minutes, they’re probably making one of these. It’s the perfect bridge between your main course and that Snowball in Hell.
Navigating Newport Restaurant Week
If you’re a local or a savvy traveler, you wait for Newport Restaurant Week (usually in the fall). The Clarke Cooke House menu during this time is a steal. You can often get a three-course dinner for around $60.
A typical Restaurant Week menu might look like this:
- Appetizer: Tuna Ceviche with passion fruit or the Warm Brussels Sprouts "Caesar."
- Entrée: Catch of the Day (like Halibut with ginger lime vinaigrette) or the Wood-Grilled Pork.
- Dessert: Yes, the Snowball in Hell is almost always an option here, too.
Real Talk: The Service and the Vibe
Let’s be real for a second. During the height of summer, this place is slammed. You might wait for a table. Your server might be running a million miles an hour. Some people find the "multilevel" nature of the place confusing.
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If you want the best experience, go on a Wednesday night in October. The summer crowds are gone, the fireplace is usually going, and the staff actually has time to tell you about the daily oyster selection.
Also, keep an eye out for the mermaid. She’s the house mascot—found on the napkins and as a sculpture on the bar. It’s those little details that remind you this isn't a corporate chain; it’s a family-owned institution that has survived since the 70s.
Actionable Tips for Your Visit
To get the most out of the Clarke Cooke House, don't just walk in blindly. Here is how to handle it like a regular:
- Check the Dress Code: If you want to sit on the Porch or Skybar after 6:00 PM, men need a collared shirt (and often a jacket). Don't be the guy who gets turned away while wearing flip-flops.
- The "Secret" Winter Sushi: Everyone talks about Summer Sushi, but they occasionally do "Winter Sushi" pop-ups or menu additions. Ask your server if it's available.
- Book Ahead: For the upper floors, reservations are non-negotiable in the summer. Use the phone—sometimes the old-school way is better than checking an app.
- The Mid-Day Pivot: If the Candy Store is too crowded for lunch, try the Bistro. It’s often a bit quieter but serves much of the same great seafood.
- Don't Skip the Wine List: They have a serious cellar. If you aren't a cocktail person, their selection of French whites is specifically curated to pair with the raw bar.
The Clarke Cooke House isn't just a restaurant; it is the heartbeat of Bannister’s Wharf. Whether you are there for a $20 burger or a $400 bottle of wine, you are part of the Newport story the second you sit down.
Check the daily specials board as soon as you walk in. It's usually wrapped in brass instruments or holly depending on the month, and it’s where Chef Gidley puts the freshest local catches that didn't make the printed menu. That is often where the real magic happens.