“I forever knew that no matter where we were, it would be incredibly locally sourced food. I’ve known this since I started working in restaurants,” said Noah Cain.

Why you should go: While living in Switzerland and Germany, the Cain family often discovered hidden gems where they could sit and graze for a few hours, which ultimately inspired SALTY. It draws on the idea of ​​Spanish-style tapas, where smaller, shareable plates are common, and the French influence of dishing out plates throughout the night. This is something new in a region where restaurants are leaning more toward classic, American-style dining, where guests share appetizers but then everyone gets their own plate.

When should you go: They are open from Wednesday to Saturday. But head there for Newport Restaurant Week, where they’ll be offering six-course meals from November 1-10 tasting menu $60 per person.

Seasonal offers: They truly bring local food from nearby farmers, producers and fishermen to local restaurants. Their menu may change each day they are open, but they always focus solely on local produce, seafood and cuts of meat. “Changing menu items every night can definitely be risky,” said Alex Cain, also an expert. Full-time business professor at the University of Rhode Island. “But using and highlighting local producers also gives them the opportunity to increase their brand awareness.”

Cains are sourced from some of the smallest producers in the state, all of which are listed below each night’s menu. Lucky Foot Farm, Wind Mist Farm, Goodlands GardenAnd Hopkins Southdowns.

Staples: There are a few items that tend to stay on menuThere were several seasonal changes to the ingredients. Things like Scallops a la Plancha (currently served with Tunisian salsa verde and lemon for $39). Or currently deviled eggs ($8) with lemon aioli and bonito flakes and a sprinkle of black sesame. They serve bread Le Bec SucreA French patisserie in Middletown, RI, you can order it with a variety of appetizers and sauces ($7-8), marinated Greek cheese, salt cod brandade, kale fettunta, or chickpeas with harissa.

What else you should eat: In fact, if you’re with a group, you can order the full menu and try a bite of everything. Smoked bluefish toast with “Dilly” bean chutney ($14) is a good starter, along with sweet potatoes with whipped feta, roasted almonds, red onions and Castelvetrano olives ($14). Then move on to larger plates like spicy lamb meatballs with preserved eggplant ($19), Bluefin Sicilian tuna with potatoes, pine nuts and honey tomatoes ($32), and Point Judith tautog from Narragansett Bay Lobsters served with roasted apricots. pistachio, herb salad and orange blossom dressing. (Sometimes replaces tautog with sea bass, it depends on what’s available). For dessert, get the buttermilk panna cotta with poached figs and coriander seeds ($11).

What you should drink: If you don’t drink alcohol, they have zero-proof options like homemade ginger fizz. If you want a cocktail, go for the Prampolini with Vino Rosso, Campari and Aranciata soda. Or Salty 75, a different version of the classic that uses rosemary syrup. But I recommend it trying wines: A Catalonian red or a glass of Slovenian sauvignon blanc to share.

How the business works: Wednesday through Saturday nights, the Cains head to the bakery at 3 p.m. and work to rearrange the space to open at 5 p.m. This includes removing the decor and changing the atmosphere. At the end of the dinner service, after 22:00, they collect everything and prepare the place for pastries and coffee again in the morning.

Takeaway: This isn’t your typical restaurant in Jamestown, or even in Narragansett. Go there if you want a more elevated beach dining experience.

2 Watson Ave., Jamestown, RI, saltywinebar.com. To follow their Instagram for updates.

This story was first published in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes and features in the latest newsletter. Not a member yet? If you would like to receive it via email every Thursday, You can register here.

Alexa Gagosz can be reached at [email protected]. follow him @alexagagosz and on Instagram @AlexaGagosz.