"Pescadou will serve as Hotel Viking's flagship restaurant, infusing the coastal traditions of Southern France with Rhode Island's fresh seafood. The menu will showcase signature dishes like bouillabaisse and herb-laced pastas, all while celebrating the region's local ingredients with a commitment to sustainability."
"Under Chef Andreozzi's guidance, Hotel Viking will introduce four distinct dining concepts, including Cap Club, a vibrant rooftop bar celebrating Newport's sailing culture, and Skoal Room, a cocktail bar steeped in grand hotel tradition."
Hotel Viking will reopen on May 1, 2026, after a significant renovation, introducing a new culinary vision under Chef Robert Andreozzi. Chef Andreozzi, a two-time James Beard Award nominee, aims to connect with local farms and highlight Rhode Island's agricultural richness. The hotel will feature four dining concepts: Pescadou, a seafood restaurant; Cap Club, a rooftop bar; Skoal Room, a cocktail bar; and Tuck Shop, a café offering New England fare, all emphasizing sustainability and local ingredients.
Read at Food & Beverage Magazine
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