The Black Pearl

This 44-year-old Newport institution is really three restaurants in one. On summer days, the waterfront patio is filled with patrons slurping the signature chowder until the sun sets over the harbor; inside, the Commodore's Room surrounds diners in posh New England style, and the more-relaxed tavern gets rowdy with sailors at night. What's consistent throughout is the fresh seafood — entrées like sea scallops with bacon, mushrooms, and cream, and a shellfish medley swimming in lobster sauce inside a buttery puff-pastry shell.