Skip to main content

For Life, When in Newport: “22 Bowen’s”

A good meal is really one of the best parts of life. Well, of a life well lived. I am blessed enough not to have to be stressed about this particular problem.  As they say no one likes a skinny, sober person anyways. 

When it comes to food there are the meals you love to remember and there are those that you live to recreate. For me, 22 Bowen’s will ALWAYS be part of the later. In fact I have waited over five years to sit down again at one of their tables and our reunion couldn't have been any better.

The first time I spent an actual weekend in Newport was for my thirty-first birthday. For dinner that night I went to 22 Bowen’s for a celebratory meal ( Though it was mid-winter and the area was quiet, it was a still a peaceful and beautiful site being on the water. 

That meal long ago has remained close to my heart ever since as I strived to get back there. I never seemed to find the time even when I was in nearby Connecticut. Thus I made it my mission to make a special trip to Newport for this restaurant and to see all of the other sites I adore there. So when on my second day, as dinner approached, I had the excited jitters of a first time bride as I prepared to dine on the wharf once more.

As I burst through the doors, the restaurant was way more crowded than the last time I was here but then again it was now the peak travel season for the coastline. The weather hadn't been that great this weekend but apparently that seems to be a theme when I am in Newport. No matter, once I am in Newport I feel the sunshine within my soul. 

I was with my mother who had accompanied me last time so she too was so excited  for this meal. But the cousin who was traveling with us was a newbie. After all of the hype she was an eager beaver to see why I had so longed to return.

The menu is full of delicious things making the hardest part about being here deciding what to eat. I agonized but finally put down the menu just to end the torture. 

For my appetizer, I decided to go with the wedge salad (baby iceberg lettuce with bleu cheese, red grape tomato, smoked bacon and red onions) while the other ladies opened with some beautifully grilled shrimp.

Picking my entree, however, was a no brainer. It was what I wanted even though it isn't what I had last time. 

I ordered the infamous 22B filet mignon that came adorned with pommes puree, mushroom bordelaise, haricot vert, AND whipped bleu cheese!! I also ordered a side of baked mac and cheese to nibble on.

My mother had the same meal as I did, while my cousin went for the surf and turf (neither would be disappointed).

I have to say infamous meal because this is the dish recommended by the Newport Discovery Guide. The Newport Discovery Guide lists 22 Bowen’s as one of the best restaurants Newport has to offer. Another popular restaurant on that list is The Black Pearl which I will try during my next visit to town. 

But back to my steak. 

What a beauty it was! Like I actually get choked up, with tears in my eyes, thinking about it. If you tasted what I tasted you would know this was not me simply being dramatic. In fact the feeling reminds me of the way I feel when I think of how I love Paris. It is a kind of joy that nothing else can replace. It is pure bliss.

The first cut into my steak was even smoother than I could have dreamt. It was cooked medium well, just the way I wanted, in a butterfly cut over the grill. The crunch on top compared to the tenderized meat inside gave me shivers down my spine. The glaze it was cooked in was light and simple but ever present. The fancy green beans (haricot vert) were crispy side pieces while those mashed potatoes whipped with bleu cheese are the stuff last suppers are made up of. 

When I think of the perfection of all of these flavors and how they danced in my mouth it is a wonder it happens nightly at 22 Bowen’s. No matter what they are handing you, it feels like a once in a lifetime event. The fact that my dream meal was even better than I had hoped, over five years later, says a lot. For one, it says that this is one of the top three restaurants I have EVER been to which is not something I say lightly. The incredibly attentive staff plays a large part in that decision. I feel like I am coming home when I walk through their door and that experience stays with me as I waltz out. 

Since I am now already mentally planning my next trip to Newport I am thinking about what my first visit to The Black Pearl will be like. Whenever that happens I will be sure to make a reservation in very elegant Commodore’s Room. In that beautiful setting I will try their award-winning New England Clam Chowder along with their legendary lobster tails stuffed with crabmeat.

The only thing that could top a meal like this would be if part of this review ended up on the “applause” section of the 22 Bowen’s website.

Well, that and another steak.

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