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Newport Marriott

25 America's Cup Avenue · Newport, Rhode Island 02840 USA

Fathoms

About Fathoms

Flanked by two stunning sculptures of Poseidon, God of the Sea, the entrance to Fathoms is an immediate visual appetizer to an incredible dining experience. The soaring cathedral ceilings feature an astonishing hand-painted mural depicting the fabled story of “Rum Running” and “Clams Casino,” while the contemporary finishes offer a stylish and welcoming ambiance.

In This Section

Eric Steinhauer, Executive Chef

Chef Steinhauer brings a vast knowledge to the kitchen of Fathoms Restaurant. His passion for food started when he was a child learning from grandmother and his father, who traveled around the United States serving in the military. Eric’s German family roots have always inspired his desire to learn about food. Ever since he can remember he was in the kitchen experimenting with time tested family recipes, all to earn a chance to attend The Culinary Institute of America.


After graduating from the Culinary Institute of America in 1990, Chef Steinhauer moved to South Korea to visit relatives. Soon after, he became the Sous Chef at the Dragon Hill Lodge, which is operated by the U.S. Army in support of personnel assigned or employed by the U.S. Forces Korea. Serving as the Sous Chef, he became a member of the Les Toques Blanches International Association, an exclusive organization dedicated to disseminating the knowledge of the culinary arts. As a member, this organization allowed him the opportunity to travel through Europe conceiving the significance of food inherent to the different regions of Europe and Asia.


Chef Steinhauer came to New England, specifically Newport, to be close to the water, where he could satisfy his other passions; fishing and boating. Newport is where he learned what is truly important to this region of the world – seafood. Chef’s menu represents indigenous foods uniquely prepared using methods learned from his travels.

 

Currently Chef Steinhauer is an active member of the American Culinary Federation Rhode Island Chapter. He is currently working with CCRI’s Culinary Department and Johnson & Wales University career development office to help develop professional chefs for the future. He actively supports Newport’s social society, including the Festival of Fine Food in Kinsale, Ireland.

Hours of Operation

Regular Hours


Breakfast

Monday - Friday: 6:30 a.m. - 11:30 a.m.

Weekends: 7:00 a.m. - Noon

Lunch

Monday - Friday: 11:30 a.m. - 2:00 p.m.

Weekends: Noon - 2 p.m.

Dinner

Monday - Sunday: 5:00 p.m. - 10:00 p.m.

Fathoms Lounge

Friday & Saturday: (Lounge menu served until Midnight)

11:30 a.m. - 12:30 a.m.

Sunday - Thursday: (Lounge menu served until 11:00 p.m.)

11:30 a.m. - 11:30 p.m.

   


Summer Hours


Breakfast

Monday - Friday: 7:00 a.m. - Noon

Buffet: 7:00 a.m. - 11:30 a.m.

Saturday & Sunday: 7:00 a.m. - Noon

Buffet: 7:00 a.m. - 1:00 p.m.

Lunch

Monday - Friday: 11:30 a.m. - 2:00 p.m.

Saturday & Sunday: Noon - 2:00 p.m.

Dinner

Dinner is served every night from 5:00 p.m. - 10:00 p.m.

Fathoms Lounge

Friday & Saturday: (Lounge menu served until Midnight)

11:30 a.m. – 12:30 a.m.

Sunday – Thursday: (Lounge menu served until 11:00 p.m.)

11:30 a.m. – 11:30 p.m.

Fathoms