Skip to main content

For Life, When in Newport: “La Forge Casino and Restaurant”

Now for the delicious part of my trip: the food!! First up was a return to one of my most favorite locations in Newport; La Forge. Not only is the name French, which appeals to the Paris devotee in me, it also has some of the best food in town. Although I have been here numerous times, it was this most recent visit that has been my most favorite. 

I have never had a bad meal here nor have I had the same thing twice. The menu is expansive including specialities of the day. 

My first visit here coincided with my first taste of a New England classic, the lobster roll ( I still believe this is the best one I have had thus far even though I don’t believe it is the best thing I have ever had at La Forge.
However, that is not to say the lobster roll was not good. In fact quite the opposite is true. 

I have thoroughly enjoyed their cheeseburgers, salads, sandwiches, and other popular menu items ( La Forge seems to somehow up their game each time I visit anticipating what I will order and ensuring that it is the best of the best. 

During this visit I had the lobster bisque soup which I believe has never tasted better before or since. I first tried this soup many years ago at the famed Tavern on the Green restaurant located in the heart of Central Park in New York City. Back then I thought it was amazing but they have nothing on La Forge’s version. Here, the soup was creamy while remaining light weight. It was like a fancier, richer version of like tomato soup. There were no pieces of lobster (it was smooth like velvet) and it didn't have a fishy after taste. I was eating the most satisfying soup of my life. I like the cup clean and here it is worth mentioning the I am not a lover of soups. This picker eater was bowled over by my choice. 

My fellow cohorts both got the French onion soup and that too looked delicious. I had a hard time deciding which of the two to order but I am so glad I went with my instinct. I should know by now that La Forge will never disappoint me.   

This meal was supposed to be a lunchtime snack but I had built up quite an appetite sightseeing around Newport that day so we decided we needed to split a chicken quesadilla in addition to our soups. 

The chicken quesadilla really hit the spot. It was served with fresh salsa, guacamole, and sour cream, as most are. These condiments are among my favorites. The chicken was grilled to perfection and made into a quesadilla with just the right amount of cheese. It may be hard to believe but there is a thing as too much cheese. In those cases the cheese is too overbearing and thick for all of the natural flavors to be truly appreciated. Clearly that was not the case here. Every time I leave La Forge I always leave wanting more. 

I had never really knew anything about this restaurant or its history besides what was obvious: that it is loaded next to the International Tennis Hall of Fame and always seems have an influx of people going inside and out signaling to me how it is loved by locals and tourists alike. 

After some research I now possess more information. 

La Forge opened way back in 1880 and at one time was beloved by Grace Kelly, future Princess of Monaco. Its original proprietor was Maddalena La Forge until she died in 1960. The La Forges also owned and operated the La Forge Cottages were where the rich and famous stayed when in town even if they had their own castles down the road. The former La Forge Cottages are now known as the Newport Blues Inn. 

The La Forge Restaurant had only changed hands twice since Madam La Forge’s time but this May marked takeover number three. I hope that the chef remains the same and that these new owners keep up the quality I have come to expect and love at the oldest operated restaurant in Newport. 

Nearby Annie’s on Bellevue seems likely to be on my to do list when next I am on Bellevue Avenue. Annie’s has a wide variety of selection on its menu, seeming serving you anything you can think of from eggplant Parmesan to Maryland style crab cakes. There are many things enticing me to this location including the fact that breakfast is served all day. 

No worries though. Despite how much I may enjoy Annie’s I know I will still make a stop at my beloved La Forge. 

For More Information:


Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth