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Red Stripe Restaurant Review: Red Stripe may be the ideal salve for those who have the palate for fine dining but lack the wallet. Owner Jaime D'Oliveira, who sharpened his skills at Al Forno before founding the celebrated Mill's Tavern, came full circle when he opened Red Stripe on the site of a former Newport Creamery, where he once washed dishes. This stylish brasserie isn't the place for a burger and a milk shake, but it's the rare entrée that exceeds $20, and the moderately priced main courses are as diverse as steak frites, seafood paella, a tender, skin-on chicken breast served over herbed polenta and topped with a sweet onion jus, and --- for brunch --- lobster Benedict on slices of toasted Italian bread. Creative appetizers include a hash-like sweet potato latke with homemade apple sauce and crispy --- but not greasy --- duck with lingonberry chutney. You can split as an appetizer the signature “moules & frites,” a traditional French favorite literally prepared ten different ways. We also recommend the mussels swimming in a shallow sauce of shallots, beer, garlic, tomato, pesto and cream; pause between bites for nibbles of crunchy fries dipped in mayonnaise. Desserts include a gluten-free molten chocolate cake and pumpkin cheesecake.