Your local source for local flavor.

Portsmouth, NH, USA
(& beyond)

Wellington Room
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There are many places that make Portsmouth, NH so special. Everyone has a favorite spot, favorite locale, favorite street. Whether it's your absolute favorite or just a likable location, Bow Street is one of the best. And that is why we are bringing you back to back posts featuring Bow St. restaurants. Right next to Surf and the Wharf, if you climb a set of stairs, and open an intricate door, you will find the wonderful Wellington Room.

To help us present the Wellington Room we met with Chef and Owner, Matthew Sharlot.

My wife Karen Keohane Sharlot and I have owned The Wellington Room since 2007. I am the executive chef, not only planning the menu, but cooking on the line five nights a week. Karen is the front of house manager. She does a great job grooming her staff to be as professional as any servers in New England. High standards of food and service aren't all that we strive toward. Friendliness and a the creation of a uniquely engaging experience are just as important to us.

Matthew Sharlot, Chef & Owner of the Wellington Room.

Matthew Sharlot, Chef & Owner of the Wellington Room.

What can one expect once they enter this state of the art restaurant?

Although the personnel strives for perfection, the atmosphere is casual and any form of dress is acceptable. Come as you are. The atmosphere is warm and fun. The views of the Portsmouth Harbor are unparalleled. Prices range from $9 for cream of mushroom soup with truffle oil and bacon to $35 for Grilled filet mignon with Madeira demi-glace.
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As preparations were being made for our made dishes, we were able to sample two appetizers. What is this first menu item, Matthew?

To start with we have the Roasted Beet and Warm Chevre Salad which is dressed in sherry vinaigrette.

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The second starter was the Mushroom Crepe. What does this dish consist of?

The Mushroom Crepe has Crimini mushrooms and shallots, with Boursin mousse, port wine reduction.

Everything is fantastic so far, Matthew! What main dish do you have in store for us first?

Next up is the Baked Local Haddock with Scallop Crumb Topping. It comes with Grilled asparagus, thyme scented rice, and fennel cream sauce.

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The second dish was just as good as the first. What is this beautifully crafted dish?

Finally, we have the Moroccan Cous Cous with Lamb. It has slow braised lamb, zucchini, summer squash, and roasted tomatoes, braised in harissa with feta cheese.

The food was excellent! Thank you for having us, Matthew. What does it mean to be an independent restaurant to you?

Being an independent restaurant, we are able to put our unique stamp on the decor, the cuisine and the atmosphere. We cater to all dietary desires and restrictions.

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What are you hours of operation?

The Wellington Room is open to the public Wednesday through Sunday. Doors open at 5:00pm. Come enjoy beautiful seasonal food or just a glass of wine at our cozy bar.

Do you ever have specials, promotions, or deals?

Every Saturday night the special is Beef Wellington with Cognac demi-glace. This special is so popular, it behooves you to reserve this dish when you make a reservation to make sure you get one.
Also, every Thursday (other than at the peak of the season in June, July, and August) the Wellington Room offers "Three Course Thursday" wherein 3 courses are offered for the low price of $29.95. This menu changes weekly; so consult our website or our Facebook page for the week's offering.
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Located on the second floor of 67 Bow Street in downtown Portsmouth, New Hampshire, the Wellington Room has an unbeatable view, a very dedicated and friendly staff, and a first-rate menu. Matthew Sharlot says it best when describing the Wellington Room:

The Wellington Room is a unique experience where high quality and elegance meet casual fun and friendliness
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As stated above, check out their Facebook page and website to stay updated. You can like the Port's Mouth Facebook page and follow us on Twitter. Make sure to check out the photos below to get a peak at a terrific bonus dish, the Grilled Filet Mignon (with asparagus and Yukon potato purée, finished with Madeira mushroom demi-glace), more interior shots, their gorgeous view looking out into the Piscataqua River, and more!

River House

River House

Martingale Wharf

Martingale Wharf