Louie’s in Portsmouth was a diner’s dream with great Northern Italian food and perfect service. Smoke damage from a nearby fire forced the restaurant to close, but the team behind Louie’s found a new home. They looked to Rye and The Carriage House, which was nearing the end of a fine run. They made an offer, and now co-owners James Woodhouse and RJ Joyce, along with partner Chef Brett Cavanna, have adapted to this new location. The space was opened and updated with neutral whites and charcoal.
The short-but-sweet menu features fresh seafood, from local oysters to flounder tartare to caviar. With a respectful nod, the team offers nightly blue plate specials spun from the old Carriage House menu: liver and onions, prime rib and fried fish.