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Fresh Local Seafood


Overlooking Newport RI Harbor 

Reservations

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Fresh Local Seafood


Overlooking Newport RI Harbor 

Reservations

 

Fluke Newport

The freshest local seafood around. Seasonal preparations in a casual setting. Delicious hand-crafted cocktails made with fresh pressed juices. Distinctive, artisanal European and American wines.

 
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Taste


Enjoy a Meal with Friends and Family

Menu

Taste


Enjoy a Meal with Friends and Family

Menu

Our fresh, seasonal and local menu changes frequently to take advantage of the bounty of the season. Fluke proudly features Rhode Island harvested seafood, shellfish and lobster wherever possible. 

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Cheers


Craft Cocktails, Beer and Wine at Our Harbor View Bar

Drink Menu

Cheers


Craft Cocktails, Beer and Wine at Our Harbor View Bar

Drink Menu

Our vibrant third floor bar offers sunset-views, hand-crafted cocktails and an extensive wine selection. A perfect spot for after-dinner drinks or to take in the friendly Newport vibe. Fluke Newport has been awarded “Best Wine List” and “Best Creative Cocktails” from a number of regional publications.

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About Us


About Us


Geremie & Jeff callaghan

Proprietors

Proprietors Jeff Callaghan and Geremie Callaghan, both Aquidneck Island, Rhode Island natives, share their passion for food, wine and hospitality to all who visit Fluke Newport. Jeff’s goal is to bring niche artisan wines of the highest caliber to you.

Jerri Banks, friend and consultant to the Callaghans, created the Fluke Newport signature cocktail list. Her signature is her innovative use of fresh herbs and exotic flavorings.

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Eddie Montalvo

Chef

Chef Eddie Montalvo started cooking at the age of 16. He then attended culinary school where he earned his degree in Culinary Arts and Restaurant Management from Johnson & Wales University in Providence, Rhode Island. He worked as a line cook at the esteemed Alforno restaurant in Providence while still enrolled in school.

After graduation, he moved to New York City where he spent two decades working in the kitchens of David Bouley, Laurent Gras, Jean-Georges Vongerichten, Daniel Boulud and Danny Meyer.

Working in these top kitchens beside some of the nations most regarded chefs was a humbling experience for him. It was in these kitchen that developed his discipline, creativity, professionalism and ultimately his culinary vision.

Today he focuses his time on keeping food simple, delicious and approachable.

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