Project Description

ONE BELLEVUE

1 Bellevue Avenue, Newport, RI 02840

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An award-winning wine list and carefully-selected wines by the glass are offered, as well as high-end after-dinner liquors and very hip cocktail selections, such as specialty martinis named Strawberry Cheesecake, Almond Joy and Olive It Up, which are also available anytime from 11:00 a.m. to 1:00 a.m. at One Bellevue Lounge. Featuring foods that go great with wine and cocktails, the All-Day Menu is divided into four delectable categories: “Raw”,“Cured Or Marinated” and “Bites”.

The dining rooms and all-day lounge at One Bellevue are welcoming, yet sophisticated. The two main dining areas, the Salon and Garden Room, seat 40 and 36 people respectively; and One Bellevue Lounge accommodates 45 people at the bar and at small tables for two or more. Much sought-after during the warmer months, the Garden Patio offers outdoor seating for 50 diners with a coveted view of all the Newport meanderings on world-famous Bellevue Avenue.

MEET THE TEAM

Executive Chef – Barry Correia

Chef Barry Correia’s culinary stylings have placed him at the forefront of the healthful gourmet cuisine movement in the United States. Chef Correia loves the interaction with both the employees and the guests; enjoys meeting new people, and loves to manage. Chef Correia made a name for himself as executive chef of the Canyon Ranch Health Resort in the Berkshires in Lenox, MA. While Chef Correia described his style as health conscious to Nation’s Restaurant News, he says from a creativity standpoint his food is right up there with the best. Chef Correia’s recipes have been published in “Power Foods” and “Canyon Ranch Cooks.” Additionally, he has made appearances on NBC’s Today Show and the PBS Early Morning Show for Canyon Ranch. A 1981 graduate of Johnson & Wales, Correia served on the advisory board for the College of Culinary Arts’ Culinary Nutrition degree program.