The Black Pearl, perched along Bannister’s Wharf at Newport, has been a local and tourist favorite since it debuted in the 1920s with tuxedoed waiters. Now it features an attractive group of female waitstaff, most likely college students at URI.
One whiff of the award-winning, world famous clam chowder sprinkled with dill and I knew I had to order not just a cup, but a huge bowl with freshly baked saltine crackers. Mmmmmm, mmmmmm good! It was better than the creamy, buttery chowder I’d had a few days earlier at Oceana in Boston’s Marriott Longwharf Hotel.
The tuna sandwiches were overflowing with freshly chopped fish, the fries were tasty without being greasy, and the line was short, despite the restaurant’s popularity on a summer day over 4th of July week.
But there’s much more to The Black Pearl than soup and sandwiches. Daniel Knerr, the Executive Chef for the past 20 years, was awarded The American Culinary Federation “USA Chef of the Year�? for 2004.
So I’d highly recommend that you explore the other options and enjoy anything on the menu — inside or on the waterside patio and bar.
Choices include Fresh Clams and Oysters from the Raw Bar, Grilled Pepper Chicken Sandwich, Hamburgers, Barbecued Half Chicken, Baby Back Ribs, Dry Aged Black Angus T-Bone Steak (24-26 oz.), New England Lobster,
Swordfish, Blackened Bistro Tender Steak (8 oz.), and, of course, the Clam Chowder to go (12-can case, $50). You can even buy this from the Website and have it shipped to you!
The Black Pearl
A: Newport Bannister’s Wharf Newport, RI 02840
T: 401.846.5264
W: www.blackpearlnewport.com