Come to the Spiced Pear Restaurant at The Chanler and you feel as if you were invited to dinner at one of the fabulous “summer cottages” built by the Astors or the Vanderbilts. 

The warm and welcoming dining room is preceded by an intimate lounge featuring a sleek mahogany wood bar, a leather couch and cozy chairs in one corner, and mahogany stools upholstered in a patterned fabric that matches the wall coverings. 

 The Spiced Pear’s bar is known for its signature libations including a Pear Bellini (pear nectar mixed with spiced pear bubbly), the Chanler Express (chilled espresso, spiced rum, cream, sugar, and coca-cola served straight up), and the Mint Chocolate Chip (hot chocolate with Vandermint liquor, topped with a homemade marshmallow).  And most guests simply can’t stop eating the utterly delectable bar nibbles:  popcorn touched with truffle oil and parmesan. 

The dining room is considered one of the most romantic spots in Newport with incredible views – by day a dramatic panorama of the Atlantic Ocean lapping at the shore of Easton’s Beach; by night, the twinkling lights across the bay.  In season, guests may opt to eat on the oceanfront Veranda or in the warm and welcoming Dining Room with open kitchen. 

The color palette of the Dining Room is subdued – to provide the perfect complement to the stunning views beyond the floor to ceiling windows.  The floors are wide wood planks covered with Oriental rugs here and there, the walls are beige, crystal teardrop chandeliers hang from the ceilings, and white and beige linens and crystal candleholders dress the intimate tables.  The dining room has a beige marble fireplace, a set of plush sea green velvet banquets to the far left near the windows, and a six-person chef’s table right in front of the open-air kitchen. 

And while the view is stunning, Chef Kyle Ketchum’s culinary artistry is nothing short of spectacular – providing diners with a quintessential grand home-style atmosphere and the perfect opportunity to appease all five senses…the sight and sound of the Atlantic, combined with the touch of warm fresh-baked breads, the scents wafting from the kitchen, and the taste of his signature dishes including Nova Scotia Halibut with Santa Barbara Langoustines served with Marinated Artichoke and Heirloom Tomato Salad; Veal Loin with Foie Gras, Organic Mushroom, and Sauce Madeira; and Noisette of Kobe Tenderloin, Escargot Fricasse, Veal Sweetbreads, and Aged Sherry Sauce.