Dining at The Chanler
Our Newport, RI Restaurants
Boasting beautiful views of the Atlantic Ocean as well as our open kitchen featuring a custom-crafted French Bonnet cooking suite, Cara is the crown jewel of The Chanler, providing guests a memorable, curated dining experience. Translating to "dear one" in Italian and "friend" in Gaelic, Cara's name conveys a simple, yet beautiful, juxtaposition to the restaurant’s creative dishes.
Executive Chef Matt Voskuil’s menu draws on classic French, Italian and Spanish influences to present a menu as distinct as The Chanler's 20 uniquely designed guest rooms. Diners can choose one of two modern tasting menu options, or select an appetizer, entrée and dessert from the prix fixe menu. The atmosphere at Cara is upbeat and fun while deliciously comfortable and sublime.
Dinner: 6:00pm - 9:00pm
Dress Code: Business Casual
Online Reservation: Make a reservation at Cara
Phone Reservation: 401-847-2244.
Note: Cara is closed Monday evenings in the fall and winter.
Serving as the property’s more casual dining space, The Café offers breakfast, lunch and dinner daily. Enjoy Mediterranean inflected modern New England cuisine in an energetic and casual setting alongside stunning views of the ocean.
Have a seat at one of our tables or at our beautifully decorated mahogany and cognac colored wood bar. Seasonally, seating for The Café is offered on our outside terrace, where you can enjoy ocean breezes just steps away from Newport’s Cliff Walk.
Breakfast: 7:30am - 10:30am (for in-house guests only)
Lunch: 12:00pm - 3:30pm (indoor & outdoor)
Dinner: 5:00pm-10:00pm (indoor), 5:00pm-8:00pm (outdoor)
Dress Code: Casual
Online Reservation: Make a reservation at The Café
Phone Reservation: 401-847-2244
Note: Reservations for lunch or dinner in The Café guarantee seating inside only; seating on the outside terrace is offered during the warmer weather months and is dependent on weather and availability (we will announce when it is closed for the season). Seating on the outside space and at the bar is on a first-come, first-serve basis.