Remy's Loose — Restaurant in Newport

Great view with lawn, so it seemed. Miserable lawn maintenance and very uncaring immature staffs from hotel front to restaurant check in today. Was my 5th and will be last visit here. Before lunch at the Cafe, we sat at the lawn waiting for our table, and one member in our group got stung by yellow jacket/bee on her toe. Looking closely, the lawn was so poorly maintained it was not grass but stretch of wild weed/weed flowers that obviously attracted bees all over! We asked for help at the bar, restaurant check in, then got tossed to hotel front. We asked for disinfectant wipe and advil, but they refused to give advil, stating they don't have one for distribution! Really? The Chanler, 'unparalleled 5 star luxury hotel' as they claim, has no emergency kit they can spare for their restaurant guest?! Their hotel may have 5 star look but their staffs are not trained to fit 5 star care. We asked twice for ibuprofen when her toe started to swell. Restaurant check in staff said she would check with front management again but never checked on us till we left. Slow service, mediocre food, sky high price, uncaring staffs, dirty table we had to ask to be wiped, dangerous lawn with infested bees/yellowjackets! Uninteresting Campanella pasta $50 4 pcs of scallop on a hot dog bun with discolored salad $36 Chiabatta bread $12 on starter menu is literally a loaf with butter, which they should just service as free appetizer. Eat before you go there, you will be still hungry after. What a shame. See the video of yellowjackets on their lawn. Negligent in their property management and staff management. ... 5 star luxury.

Update: what an embarrassing response by Chanler! Chanler says they cannot control nature's elements. Really? Yes we all spend money to control weeds, insects, pests to keep our backyards safe. Obviously Chanler does not invest in hiring professionals to maintain their lawns for the safety of their guests, even as they have events offered on their lawn. It is just plain negligence! As for their response to dining experience, Chanler strives to provide exceptional dining experience. How do you strive to provide exceptional experience by serving stale salad that have yellow and red spots? That's the basics of basic food safety control. Instead of meaningless fancy words for response, I wish chanler would consider this incident as an oppotunity to make serious improvement to their...

Okay service, not a great value, like left after an expensive meal still hungry.

After hearing good things, decided to check out The Café at The Chanler doe dinner. The cafe is in an enclosed outdoor area right now. Was tough to see outside and on a hazy evening, not a super pretty view.

I got a cocktail, which was okay, but not worth $18. I decided to skip an appetizer, as nothing sounded interesting. Overall, I was unimpressed by the items on the menu. Nothing really stood out to me or seemed unique, so I went with a seafood option. Now, let me preface this by saying that I eat a lot of seafood - at home, takeout and out at restaurants. This was the most disappointing seafood dish I've had in a while, as well as the most expensive. At $52 I ordered the Campenelle pasta dish with lobster and scallops. There were two small pieces of lobster tail, two fairly small scallops, not a lot of pasta and some capers in an underwhelming broth. It looked pretty, but that was about it. The lobster had cartilage and shells in it. The scallops tasted like they weren't fresh. And the broth was uninteresting. This was certainly not worth $52. My crab Benedict at another restaurant I had for breakfast had more seafood than my dinner. My fiance got the filet mignon, which was tiny and came with a dollop of rice and scallions, which was $42. We both left feeling hungry and after paying those prices, that should not be the case. I wouldn't go back both for the value and the taste. Try another restaurant if you're...

Ambience is wonderful but we didn’t get a great table and it wasn’t populated (ie: better tables were left unoccupied).

Menu was limited- wine was mid; couldn’t do easy modifications (ie: asked for a side of rice which was on menu with another dish and was told no). Table was wobbly (although they fixed with some wax but still distracted from dining experience). Wagyu had three side accompaniments that had peas included (peas; pureed peas and a pea meatball); should probably have another flavor incase peas aren’t favored (which they weren’t). Steak and octopus by itself was excellent and service was above average. Update: Upon leaving this review and while enjoying coffee, the lead chef, Jacob Jasinski, came to my table, confronted me about the “poor review,” defensively & aggressively responded to the respectful but transparent feedback I was forced to share live and then asked us to never return due to the 3/5 star rating (which is now a 2/5).

In all my years of enjoying fine dining experiences across the globe, I have never had a more horrific, inappropriate and unprofessional encounter - I have emailed the owner of the establishment (Lani Shufelt) and will keep the response updated for accountability purposes.

Recap: chef is a bully (to a woman one third his size), who doesn’t respect guests or feedback to help the restaurant in aiming higher; is interested in looking good vs being good.

Highly recommend avoiding due to a toxic...