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✔️Dinner ✔️Dine in
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Audette is a modern French restaurant in the heart of Newport, Rhode Island. We offer refined dining in a warm and welcoming atmosphere. Known for elevated classics like escargot, soufflé, and vichyssoise, it’s a go-to dinner destination for locals and visitors alike. Inside, you’ll find tables with white linens and vintage china, an intimate 8-seat bar, and exquisite personal service. Audette brings the best of French cuisine to Thames Street – no special occasion required. Perfect for date night, group dinners, special occasions, or simply a glass of wine at golden hour. We can’t wait to host you. The pleasure is ours to share. Merci!
Address and Contact Information
Address: 505 Thames St, Newport, RI 02840
Phone: (401) 324-5802
Website: https://www.audettenewport.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Related Web Results
Audette
Newport, Rhode Island 02840. OPEN TUESDAY – SATURDAY. 5pm-9pm. CLOSED SUNDAY & MONDAY. Tel. (401) 324-5802 [email protected]. Family: TSK Mission Utility.
French Restaurant (@audette.newport) • Instagram photos and videos
… audette.newport) on Instagram: “✨Classic French, sans snobbery.✨ Bring your appetite & your best stories. Newport, RI Book your table “
Dining Review: Audette in Newport – Rhode Island Monthly
AUDETTE ; CUISINE: French food that’s as proud of its history as it is of its present. ; CAPACITY: Seventy-two with the bar, plus outdoor dining.
Reviews
Scott Park
Textbook execution of classics with slight twists done exceptionally well. The food was seasoned, delicious, and comforting. The hospitality from our very first steps in was warm and welcoming. Our server Zack(Zach?), was the do it all man of the night (bartending, serving, bussing, the list goes on), and still gave us A1 service. Thrilled to know that Newport has a gem like this. Chef Jasmine and her team are killing it. Thank you for a memorable meal!
… moreC B
Can’t say enough about this place. It was the highlight of our trip. Our group of 3 dined here for dinner and decided to try a lot of little items. We had the jambon et epoisses, the onion soup, Caesar salad, escargot, figs, mushroom dish, beef tartare, basque cheesecake, and soufflé. All of us had different favorites but we loved them all. The atmosphere was beautiful and inviting. Our hostess was so friendly and our waiter was excellent and a lot of fun. We even came back the next night for soufflé because it was so fantastic. Couldn’t recommend this place more.
… moreKevin Conley
Incredible experience from start to finish at Audette tonight. Had the pleasure of being served by Daniel who was extremely friendly and helpful! We had a bottle of wine with the Cesar salad, pork chop, quenelles de halibut, and finished with the soufflé, all of which were incredible. I’ll definitely be back and order the same exact thing!
… moreLeah O
Dropped in for a birthday dessert after Christmas lights at the Breakers. Total happenstance, but feel like we won the lottery for restaurants.
The atmosphere was gorgeous, decorated so beautifully for Christmas.
They graciously seated our party of 6, a perfect round table.
We ordered espresso martinis, and cappuccinos which were excellent but they paled by comparison to the soufflé! It was amazing! We were blown away! Wanted to lick the bowl!
The icing on the cake was when they brought everyone at the table a flute of champagne for a birthday toast!
I would give them 10 stars if I could.
Can’t wait to go back for dinner.
Thank you Audette for a perfect night!
… moreThe atmosphere was gorgeous, decorated so beautifully for Christmas.
They graciously seated our party of 6, a perfect round table.
We ordered espresso martinis, and cappuccinos which were excellent but they paled by comparison to the soufflé! It was amazing! We were blown away! Wanted to lick the bowl!
The icing on the cake was when they brought everyone at the table a flute of champagne for a birthday toast!
I would give them 10 stars if I could.
Can’t wait to go back for dinner.
Thank you Audette for a perfect night!
NYC Kasha
Thank you for setting the standards for what a restaurant should be. What a rare gem.
Audette was our third option, as all the fancy rooftop/waterfront restaurants were booked for the day. Boy, am I glad that it was our third and best choice — next time in town, it will be our first, by far. Despite having full house, they were adequately staffed and we got plenty of attention. Attention to detail was evident from the moment you set your foot into their door. Staff is well groomed and very classy. Wine choice for Reisling and Rose couldn’t be better. Details of the interior are neutral and yet elegant. The chairs are very comfortable and tables are good size to fit a small flower vase, a lamp and full set of silverware. Then come the dishes — each set of ceramics that landed on our table was eye candy so many restaurants lack. Appetizers and Entrees were smaller portions (for US standards), but they were so good that we literally said “wow”, making sure we leave space for next dish such great combination of taste, texture and presentation of all ingredients left us both impressed and so happy that we were turned down at the other two venues. Soufflé for dessert was the cherry on top of this cake.
The entire time, we felt cared for by every person who approached our table. We had 3 different people taking care of us (with many more behind scenes, I am sure) and we left feeling as if we are royalty.
Thank you. We will be back.
… moreAudette was our third option, as all the fancy rooftop/waterfront restaurants were booked for the day. Boy, am I glad that it was our third and best choice — next time in town, it will be our first, by far. Despite having full house, they were adequately staffed and we got plenty of attention. Attention to detail was evident from the moment you set your foot into their door. Staff is well groomed and very classy. Wine choice for Reisling and Rose couldn’t be better. Details of the interior are neutral and yet elegant. The chairs are very comfortable and tables are good size to fit a small flower vase, a lamp and full set of silverware. Then come the dishes — each set of ceramics that landed on our table was eye candy so many restaurants lack. Appetizers and Entrees were smaller portions (for US standards), but they were so good that we literally said “wow”, making sure we leave space for next dish such great combination of taste, texture and presentation of all ingredients left us both impressed and so happy that we were turned down at the other two venues. Soufflé for dessert was the cherry on top of this cake.
The entire time, we felt cared for by every person who approached our table. We had 3 different people taking care of us (with many more behind scenes, I am sure) and we left feeling as if we are royalty.
Thank you. We will be back.
Liz D
Recently had the opportunity to dine here during Newport Restaurant Week, food was wonderful, staff was friendly and attentive and the atmosphere lovely and warm.
… moreDavid Kalen
I had made a mistake for the day of reservation and when we showed up they did not have us for that day (of course). They accommodated us at the bar and we ordered drinks and they prepared our settings for dinner. Then someone had cancelled a table and we were offered to sit on it. Food, service and atmosphere were the best we had experienced in Rhode Island.
… moreLen Panaggio
Went for their famous Grand Marnier Souffle on this night and it didn’t disappoint. Sat at their new bar, the bartender was fantastic, plying his craft with flair and creativity. We have dined there before, if you haven’t been you are denying yourself one of the best dining experiences in Newport!
… moreKris Dentist
We were at Audette last night; 26 August. Neither me or my partner could fault anything about it. By far the best dining experience we have had here, this is our second time to Newport this summer.
Our waitor, Daniel, is a pro. The food was excellent, we both lived in France and agreed that this was fantastic.
We were not rushed through our courses, it felt truly relaxing and luxurious!
Fantastic evening, atmosphere and food.
Will be back again if we come back to the area and will def recommend to anyone we know that comes to the area!
… moreOur waitor, Daniel, is a pro. The food was excellent, we both lived in France and agreed that this was fantastic.
We were not rushed through our courses, it felt truly relaxing and luxurious!
Fantastic evening, atmosphere and food.
Will be back again if we come back to the area and will def recommend to anyone we know that comes to the area!
Kevin Wild
14 February 2026 update:
We had the pleasure of dining at Audette on Valentine’s Day. To say it was a special evening would not do it justice. Probably more so than any other night, Valentine’s Day is the one evening every diner hopes for a truly memorable occasion. Many establishments may struggle to meet that standard, not so for the team at Audette as Valentine’s Day is taken in stride with the same alchemy of warm hospitality, gracious service and delectable cuisine that makes every visit memorable!
Carmen’s warm greeting and poise made every patron feel special belying the fact that Audette was absolutely fully booked with a waiting list numbering in the hundreds. As only they can Dan, our Captain, and Ben, our server, provided amazing service…and terrific recommendations to include a new presentation of beef tartare incorporating pickled pearl onions that provided a perfect pop, and the return of vol au vent de lobster! Perhaps the hardest thing to do would have been to choose between the menus tempting choices, so we did not and greatly enjoyed the quahog au gratin, a truly upscale interpretation of the classic Rhode Island “stuffie” and the winter citrus salad whose fruit and fennel pollen provided the perfect counterpoint to the “stuffie’s” richness and chourico. The cotriade and quenelles de halibut entrées were perfectly prepared and presented each with an amazing broth/sauce the former lighter and the latter richer. From beginning to end each dish served as testament to why the James Beard Foundation has named Chef Jasmine Watson as a national Emerging Chef semifinalist! That Chef Jasmine made sure to, and was able to, circulate and chat with diners provides insight into both her dedication to her culinary artistry and the strength of her kitchen.
As has become our habit we asked Dan to choose a wine that would pair with our choice of dishes. Choosing a 2019 O Gran Mein Val Do Avia Spanish white Dan “confessed” that he had not yet tried it. Intrigued and implicitly trusting in his judgement we – to include Dan – were rewarded with a wonderfully crisp wine with elegant minerality …thank you Dan! As always, we capped off the evening with one of Dan’s espresso martinis…the standard by which we measure all others. Departing after an exceptional evening we left as we always do eagerly planning our next visit.
31 July 2025 update:
Another outstanding evening at Audette! Unlike our previous visits this one was spur of the moment as we were out and about in Newport and stopped in at 5:30PM to see if they could accommodate us for dinner that evening. With gracious hospitality that exemplifies Audette the host and Dan provided a reservation at our preferred time. Yet another way Audette differentiates itself from other Newport restaurants!
Arriving later for dinner we were seated a lovely table, were we noted the several new items on the menu. Our dinner which mixed some of our favorites – Mushroom Vol au Vent and beef tartare – with some new / changed items – Seared Foie Gras on a blueberry flan and Striped Bass – was wonderful. The Striped Bass deserves special mention – perfectly prepared with the skin on and delicately crisp it was paired with a finely chopped mixture of summer vegetables that added a bright flavor – amazing! Turning to Dan for a recommended wine pairing he chose a Les Setilles white burgundy. Chilled to just the right temperature it was the perfect crisp wine to go with the striped bass and seared tuna entrees. As always we look forward to our next visit.
… moreWe had the pleasure of dining at Audette on Valentine’s Day. To say it was a special evening would not do it justice. Probably more so than any other night, Valentine’s Day is the one evening every diner hopes for a truly memorable occasion. Many establishments may struggle to meet that standard, not so for the team at Audette as Valentine’s Day is taken in stride with the same alchemy of warm hospitality, gracious service and delectable cuisine that makes every visit memorable!
Carmen’s warm greeting and poise made every patron feel special belying the fact that Audette was absolutely fully booked with a waiting list numbering in the hundreds. As only they can Dan, our Captain, and Ben, our server, provided amazing service…and terrific recommendations to include a new presentation of beef tartare incorporating pickled pearl onions that provided a perfect pop, and the return of vol au vent de lobster! Perhaps the hardest thing to do would have been to choose between the menus tempting choices, so we did not and greatly enjoyed the quahog au gratin, a truly upscale interpretation of the classic Rhode Island “stuffie” and the winter citrus salad whose fruit and fennel pollen provided the perfect counterpoint to the “stuffie’s” richness and chourico. The cotriade and quenelles de halibut entrées were perfectly prepared and presented each with an amazing broth/sauce the former lighter and the latter richer. From beginning to end each dish served as testament to why the James Beard Foundation has named Chef Jasmine Watson as a national Emerging Chef semifinalist! That Chef Jasmine made sure to, and was able to, circulate and chat with diners provides insight into both her dedication to her culinary artistry and the strength of her kitchen.
As has become our habit we asked Dan to choose a wine that would pair with our choice of dishes. Choosing a 2019 O Gran Mein Val Do Avia Spanish white Dan “confessed” that he had not yet tried it. Intrigued and implicitly trusting in his judgement we – to include Dan – were rewarded with a wonderfully crisp wine with elegant minerality …thank you Dan! As always, we capped off the evening with one of Dan’s espresso martinis…the standard by which we measure all others. Departing after an exceptional evening we left as we always do eagerly planning our next visit.
31 July 2025 update:
Another outstanding evening at Audette! Unlike our previous visits this one was spur of the moment as we were out and about in Newport and stopped in at 5:30PM to see if they could accommodate us for dinner that evening. With gracious hospitality that exemplifies Audette the host and Dan provided a reservation at our preferred time. Yet another way Audette differentiates itself from other Newport restaurants!
Arriving later for dinner we were seated a lovely table, were we noted the several new items on the menu. Our dinner which mixed some of our favorites – Mushroom Vol au Vent and beef tartare – with some new / changed items – Seared Foie Gras on a blueberry flan and Striped Bass – was wonderful. The Striped Bass deserves special mention – perfectly prepared with the skin on and delicately crisp it was paired with a finely chopped mixture of summer vegetables that added a bright flavor – amazing! Turning to Dan for a recommended wine pairing he chose a Les Setilles white burgundy. Chilled to just the right temperature it was the perfect crisp wine to go with the striped bass and seared tuna entrees. As always we look forward to our next visit.