Coast - Westerly

All about the great evening. The service was excellent and the team was very free and accommodating for our new commitment. It helped us feel special. Sommelier also made a great wine recommendation to supplement our meal.

Excellent food. Seafood is really tips. Great value and excellent service! I'm back. My 15-year-old son is equally impressed!

Excellent meal and a beautiful location. The only option is the chef's menu. You have a choice of vegetarian or carnivore option, both costs $125 per person. In addition, there is a $25supplement to upgrade to Waygu-Rind, which was very tender and bursting with taste. Amuse Bouche was lobster and compressed watermelon. Foie gras appetizer, followed by Halibut. Then the beef came. We had a suffle for the desert. Everything was delicious, but super tiny portions. I felt hungry to the desert, but after the desert I was fully satisfied. I guess they found it perfect! After the check was paid, there was another surprise a box of candies. At this point we were too full to eat them all. The restaurant also gave us a double: a small bottle of maple syrup and a small bag with pound cake. The service was world class and the car visited refused to say the tip, it was totally free. That was a wonderful way to end the day.

Coast is in a spectacular inn located in one of the most picturesque towns in Rhode Island. It's a five course prix fixe menu. We took the waygu beef supplement, portions are tiny but it's incredibly tender. Overall the meal was excellent. As a bonus they have a couple of Tesla chargers as well as a J1772 EVSE so this makes the drive from MA much easier.

If you were to ask me to name my most surprisingly excellent meal in this past year of many memorable meals, I 'd easily say COAST. I suspected COAST was going to be good, but I was not expecting it would be among the top 5 dégustations I had in 2017. COAST is a new fine dining restaurant located inside the iconic Ocean House seaside resort in Rhode Island 's southernmost community the old money summer colony of Watch Hill. Like the community around it, COAST is restrained in its projection of opulence, preferring a quiet and sensible splendor to a louder, self indulgent ambience. So too would I describe the reticent grace of my waitress, Stephanie, my dependable guide through an unforgettable evening of eating and drinking. As for the food, my 6 course fall prix fixe menu at COAST featured many great dishes, but the clear highlight was the magnificent Atlantic Monkfish, which was covered with shaved Alba white truffles. Aside from the perfectly cooked monkfish sauteéd in shallot butter, I consumed a plethora of powerful flavors and contrasting textures off my plate, including crispy pancetta, rich creamy beans, tart red beet sauce, and musky truffles, all perfectly balanced but diverse such that each successive forkful competed with the previous one for the best thing I tasted that day. I also had two raw plates that were equally outstanding. I was delighted by the cleanness and clarity of flavor from the oyster liquor in the East Beach Blonde Oyster, and I was similarly pleased with the Nantucket Bay Scallop ceviche, featuring supple slices of local scallop in a tart golden pool that transformed into a tantalizing leche de tigre as I ate it. My experience at the Chef 's counter allowed me a kitchen side seat to observe the culinary magicians at COAST work their craft. Since it was not very busy on the Sunday night I attended COAST, I was able to engage with Kyle in the kitchen, a friendly cook who indulged me with excellent explanations as to what was going on, where ingredients were sourced from, local dining scene gossip, and all topics epicurean in general. I loved the enthusiasm that Kyle had for his work for example, his excitement about the rutabega purée used with the lamb dish (and for good reason it was dank! and the process they use to make the ceviche. I had the opportunity to witness the level of care and detail that goes into creating these high end dishes close up, from Kyle tilting his pan almost vertically and rapidly butter basting my monkfish in what he defined for me to be angry butter to Chef Backman herself finishing the dish by delicately and precisely placing shaved Italian truffles on it. As someone who has dined at 6 of the 40 Forbes 5 Star restaurants in the U.S. this year, I can say affirmatively that COAST absolutely belongs on that exclusive list of the country 's best fine dining enterprises. I look forward to visiting COAST as the seasons turn so I can more fully experience this kitchen 's e