24 Bannister's Wharf
Newport, Rhode Island 02840
401 - 849 -2900
Dinner Sun-Thur 5-10 pm
Dinner Fri/Sat 5 -11 pm
Lunch Fri-Sun 11:30 -4 pm
Brunch Sunday 11:00 - 3 pm
SUMMER SUSHI Wed - Sun 5pm
Live Music in the Candy Store
Upscale Dining Room Fri/Sat 6pm
Clarke Cooke House
Welcome to the Clarke Cooke House. Renowned for its innovative cuisine, it is legendary as the heartbeat of Newport, RI. Whether local or visiting, the Clarke Cooke House is an unparalleled, quintessential Newport experience.
We've been hosts to royalty and yachting stars, captains of industry and charming scalawags, to occasions whimsical and outrageous. Whether a quiet dinner or late night revelry, our goal has always been to provide great food, professional service, and a sophisticated environment. The Clarke Cooke House lends its unique charm to any celebration or meeting, whether a victorious America's Cup crew or family gathering - our dining room and porches are the perfect Newport setting.
Chef Ted Gidley
Ted Gidley, Head Chef at The Clarke Cooke House, began his culinary career in 1981 while still in college. His association with Clarke Cooke began soon after, cooking under the direction of Brian Halloran and progressing to sous-chef under Halloran’s successor, Thierry Haxaire. In the early ‘90’s Ted was the chef at Pronto, a small and very popular Italian bistro in Newport. His emphasis on locally-sourced fish, produce and pastas anticipated the future farm-to-table sensibility.
In 1993 Ted worked under the tutelage of Roger Verge at the famed Moulin de Mougins on the French Riviera. In 1995 Ted returned to Newport taking the Head Chef position at The Clarke Cooke House. He has continued his culinary development with stàges at La Grenouille under Daniel Orr, at Daniel Boulud’s Restaurant Daniel, with Grant Achatz at Alinea, and, most recently, with another Clarke Cooke alumnus, Thomas Keller at The French Laundry.
At The Clarke Cooke House Chef Gidley controls all food operations: café dining in the Bistro and Candy Store, our fine dining environment, The Sky Bar, a full Oyster Bar, and the renowned Summer Sushi. With his training in classical brigade kitchens and his contemporary sensibility, Chef Gidley’s approach would be best be described as Mediterranean-influenced American Cuisine.
"By far the most sophisticated restaurant in Newport..."
- Food & Wine
"One of the top ten outdoor dining spots in America ..."
- Travel & Leisure
"Probably the best and most consistent restaurant in town..."
- USA Today