Social Profile: 
✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Experience the artistry of Executive Chef Kevin Derks as you taste the freshest, and most satisfying fare available in Wichita, like our diver sea scallops, or our Hawaiian inspired Mahi Mahi. If seafood is not what you had in mind, try our 14 ounce Prime Ribeye, with smoked potato tater tots, or our braised beef short rib with homemade pappardelle noodles. Pick your favorite wines on our wine list, which has the best prices in town, or select one of our signature cocktails, made with Newport Grill’s own house infused spirits.
Seafood-focused grill with an airy, aquatic-themed room & deck seating overlooking a small lake.
Address and Contact Information
Address: 1900 N Rock Rd, Wichita, KS 67206
Phone: (316) 636-9555
Website: https://www.newportgrill.com/
Menu Photos
Photo Gallery
Related Web Results
Food Menu – Newport Grill
Salmon B.L.T. · Newport Cheeseburger · Baja Tacos · Alaskan Cod Po’ Boy · Grilled Chicken Club · Turkey Avocado Club · Lobster Roll · Bistro Steak*.
Newport Grill – Wichita, KS
Upon entering, you immediately notice that Newport Grill is an ocean-side oasis in Wichita Kansas. Located on the water in the beautiful Bradley Fair …
Newport Grill Wichita | Wichita KS – Facebook
. 94% recommend (1,645 Reviews) ; . Open now ; . 1900 N Rock Rd, Wichita, KS, United States, 67206 …
Reviews
Ngoc Bui
We had steak ($65), clam chowder ($13), signature cocktails ($13) and a dozen of oyster ($48) other dishes were good. Oysters were tiny, EXTREMELY OVERPRICED. They raised oyster price from $32 to $42 and now $48 within 3 years. At least the quality has to match the price. I ordered it although the price was high because I thought at least they had to keep up with their oyster grade which they are famous for in Wichita but apparently not.
… moreMike Gisick
Extremely disappointed with our experience. The young lady serving us wasn’t rude, but she offered little personality or warmth, and even brought warm water to the table. We also had no dessert menu to consider until after our table was cleared, so dessert wasn’t even an option to consider.
The check included another tables chocolate cake and root beer float. So that was awkward.
My wife barely touched her salmon because it was just not good, and I ordered the jumbo shrimp with homemade cocktail sauce and an avocado emulsion. The shrimp was excellent, but the avocado smear felt out of place and took away from the dish.
Although I still tipped this was one time that I truly felt it was not earned. Sadly, we will not be back for sometime.
… moreThe check included another tables chocolate cake and root beer float. So that was awkward.
My wife barely touched her salmon because it was just not good, and I ordered the jumbo shrimp with homemade cocktail sauce and an avocado emulsion. The shrimp was excellent, but the avocado smear felt out of place and took away from the dish.
Although I still tipped this was one time that I truly felt it was not earned. Sadly, we will not be back for sometime.
Anthonny-R S
Wichita: Where Even the Food Keeps Secrets
This place has the kind of romantic ambiance that suggests a proposal might happen—or a quiet breakup where both parties agree to “stay friends” and absolutely do not. The lighting is low enough to forgive your pores and your life choices. It’s intimate, but also strangely permissive, like you could reinvent yourself between the appetizer and the check.
Confusing? Yes. But so is eating in Wichita, where every plate feels like it’s mid-identity crisis.
Let’s clear the air: this is not an undiscovered gem. It’s more of a well-lit pebble. And yet—the steak. I have to hand it to them. Their cut is better than Chester’s Chophouse & Wine Bar. Tender, properly cooked, quietly competent. The kind of steak that doesn’t need applause but deserves a respectful nod. It did its job. It showed up.
The fries, however, arrived slick with oil and existential doubt. They tasted like they’d been overhandled emotionally. If potatoes could sigh, these would.
I even walked around the room—yes, I’m that person—and not a single table was talking about the food. Not a murmur. Not a “you have to try this.” It was like a library where everyone had agreed to keep their culinary opinions private. Even the food seemed quiet, as if whispering, If I don’t draw attention to myself, maybe they’ll leave content. Maybe they won’t notice.
That kind of silence isn’t romance. It’s survival.
Oh boy, I almost called God about the calamari—not to thank Him, exactly, but to say, “Are you seeing this?” It wasn’t the usual shattering, breaded life raft you chew while waiting for the entrée. It was tender. Suspiciously tender. The kind of calamari that makes you wonder if you’ve been accepting mediocrity your whole life and calling it “crispy.” It didn’t crunch so much as confess.
Now, management. I don’t know what’s happened there, but enthusiasm has clearly been downsized. I tried smiling, the universal sign for “I am friendly and carry cash.” Nothing. I’ve received warmer energy from a handsome chair at work. Perhaps life has taken the soul out of them the way it slowly extracts moisture from a well-done steak. I found myself pretending to be delighted, just to keep the ecosystem balanced.
Wichita doesn’t help. It’s a city so trafficless you start to suspect momentum itself has been outlawed. You eat to feel movement. You chew to prove time is passing. Food, like people, can be strange. Too much oil. Too little warmth. The fries were greasy; the room, spiritually similar.
Focus. The meal was good enough to return for, but not good enough to evangelize. It won’t inspire devotion, but it might earn a repeat visit on a night when hope is negotiable.
Noah—if you’re out there—have your staff taste the food. Not a polite nibble. A real, confrontational chew. Let them fall in love with it or admit they don’t. Let them recommend something with conviction instead of the enthusiasm of someone reading a weather report.
Most mediocre meals survive because we’re polite. We chew, we nod, we pay, and later we confess in parking lots, “It wasn’t good,” or “It wasn’t worth it.” The dishonesty is the garnish. Stop the silence, it’s cruel and it’s killing the real quality of the food.
This place doesn’t need perfection. It needs pulse. And maybe fries that believe in themselves.
… moreThis place has the kind of romantic ambiance that suggests a proposal might happen—or a quiet breakup where both parties agree to “stay friends” and absolutely do not. The lighting is low enough to forgive your pores and your life choices. It’s intimate, but also strangely permissive, like you could reinvent yourself between the appetizer and the check.
Confusing? Yes. But so is eating in Wichita, where every plate feels like it’s mid-identity crisis.
Let’s clear the air: this is not an undiscovered gem. It’s more of a well-lit pebble. And yet—the steak. I have to hand it to them. Their cut is better than Chester’s Chophouse & Wine Bar. Tender, properly cooked, quietly competent. The kind of steak that doesn’t need applause but deserves a respectful nod. It did its job. It showed up.
The fries, however, arrived slick with oil and existential doubt. They tasted like they’d been overhandled emotionally. If potatoes could sigh, these would.
I even walked around the room—yes, I’m that person—and not a single table was talking about the food. Not a murmur. Not a “you have to try this.” It was like a library where everyone had agreed to keep their culinary opinions private. Even the food seemed quiet, as if whispering, If I don’t draw attention to myself, maybe they’ll leave content. Maybe they won’t notice.
That kind of silence isn’t romance. It’s survival.
Oh boy, I almost called God about the calamari—not to thank Him, exactly, but to say, “Are you seeing this?” It wasn’t the usual shattering, breaded life raft you chew while waiting for the entrée. It was tender. Suspiciously tender. The kind of calamari that makes you wonder if you’ve been accepting mediocrity your whole life and calling it “crispy.” It didn’t crunch so much as confess.
Now, management. I don’t know what’s happened there, but enthusiasm has clearly been downsized. I tried smiling, the universal sign for “I am friendly and carry cash.” Nothing. I’ve received warmer energy from a handsome chair at work. Perhaps life has taken the soul out of them the way it slowly extracts moisture from a well-done steak. I found myself pretending to be delighted, just to keep the ecosystem balanced.
Wichita doesn’t help. It’s a city so trafficless you start to suspect momentum itself has been outlawed. You eat to feel movement. You chew to prove time is passing. Food, like people, can be strange. Too much oil. Too little warmth. The fries were greasy; the room, spiritually similar.
Focus. The meal was good enough to return for, but not good enough to evangelize. It won’t inspire devotion, but it might earn a repeat visit on a night when hope is negotiable.
Noah—if you’re out there—have your staff taste the food. Not a polite nibble. A real, confrontational chew. Let them fall in love with it or admit they don’t. Let them recommend something with conviction instead of the enthusiasm of someone reading a weather report.
Most mediocre meals survive because we’re polite. We chew, we nod, we pay, and later we confess in parking lots, “It wasn’t good,” or “It wasn’t worth it.” The dishonesty is the garnish. Stop the silence, it’s cruel and it’s killing the real quality of the food.
This place doesn’t need perfection. It needs pulse. And maybe fries that believe in themselves.
Reene Christians
Food was amazing. Atmosphere was great. Price was reasonable for what the food is and how good it is. Nicky was out server and she was pretty awesome, never went a minute without our needs met, she was funny, knew the menu and how to best describe things to me a person who’s never been here. I will definitely be here again and I’m recommending this to everyone I knew. #lovenicky
… moreLisa Towle
We love Newport! Usually our go to spot for a special occasion. The fish always tastes fresh, and love the chef creations. Must end with a Peanut Butter Bomb!!
… moreJosh Engelbrecht
Went for Mother’s birthday celebration. Service was excellent and the food was great. The chocolate creme brulee was tasty.
… moreJ James Mudge
Didn’t have a bad experience at all the server was on top of everything like anyone would expect although she didn’t seem like she wanted to be there. The food was ok I can’t complain thr Ribeye wasn’t worth the price. My daughter had the filet and it was great. Over all I give it a 4.5 out of 5. Not sure I’ll be back for a steak anytime soon maybe try there pasta next time.
… moreSara Govero
You know me. No matter where I’m at. I’m looking for the seafood. This spot sits on a little lake with ducks all around, so I had to sit outside. There might be a chance for me to chuck a piece of bread in the lake for a duck’s snack, despite all the signs that say “don’t feed the ducks.” I am a child. I started with the crabcakes and the shrimp straws. Both were excellent. The crabcakes were very crispy on the outside. I then moved into the cod. It was over these crispy potatoes and I liked how everything went together. Wichita is trying to be coastal and it’s working for them.
… moreDOC
This is a really nice place. Definitely upper scale. Came here to meet a few friends. Good people and good food. What more can you ask for? Seafood is outstanding. Stop by. You won’t regret it.
… moreAndrew Guyer
We came in on a Friday night and easily got a table for five. Our server was solid but as our meal progressed, the pacing of our meal was off. Everything seemed to be behind. That being said, the food was delicious and everyone in my family left feeling full and happy.
… more