Star Chef Jonathan Cartwright Launches MUSE in Newport

For the better part of a decade, gourmets with their fingers on the pulse of Americans eat a wide white set the bar Inn Kennebunk, Maine, on the summits of their must-eat-in lists. The reason was Jonathan Cartwright, a British-born chef whose penchant for combining the atmosphere Yankee rustic, European-style service, and contemporary New England ingredients and preparations has been nothing short of genius.

Newport hit the jackpot this week when cooking Cartwright unveiled its menu to Muse by Jonathan Cartwright, the gourmet restaurant in the grace of Vanderbilt.The boutique hotel, formerly Vanderbilt Hall, was taken last winter by the Grace Hotel, a group based in Europe luxury hotel that is developing around the world, starting at Newport.

Cartwright was appointed Group Executive Chef with the group hotels. This means he will oversee all operations of food and beverage for the hotel chain. So while he will not spend all his time in Newport, will be on site frequently, overseeing both muse and the hotel is more casual, brasserie-style restaurant offering breakfast, lunch and dinner.Cartwright says the menu will change with the seasons, of course, but can even change weekly, depending on the availability of local ingredients.

With Muse, Cartwright tries to make his point of modern European cuisine traditional to the table, and dishes for dinner opening night reflects this passion. Passed appetizers included a lobster bisque with crispy wonton lobster and cream and macadamia nut congnac boat for the day, but crusted scallops.Sit down dinner included a fried New England quail breast served alongside foie gras ravioli and summer vegetables, lamb in herb crust on a risotto with leeks, and the resounding success of the night - a tail butter poached lobster and smoked. The dessert offerings were numerous, meticulous, and decadent.

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