As Hotel Viking prepares to reopen on May 1, 2026 following a multi-million-dollar renovation in its centennial year, the historic Bellevue Avenue landmark is unveiling a culinary program set to redefine Newport’s dining and social life. Led by Rhode Island natives Chef Robert Andreozzi, a two-time James Beard Award semifinalist for Best Chef: Northeast, and Jesse Hedberg, a current nominee for Outstanding Professional in Cocktail Service, the program introduces four distinct concepts designed to shape the hotel’s next century, including Pescadou, a French Riviera–inspired seafood restaurant; Cap Club, a vibrant rooftop bar celebrating Newport’s sailing and yachting heritage; Skoal Room, a cocktail bar rooted in grand hotel tradition; and Tuck Shop, a café and market inspired by classic New England heritage, offering made-to-order pastries, grab-and-go fare, and exclusive hotel merchandise.
An alumnus of Blue Hill at Stone Barns, Del Posto, and Frasca Food and Wine, Andreozzi has built a reputation for thoughtful, community-driven hospitality both nationally and within Rhode Island. As the co-founder of Littleneck Hospitality Group and the creative force behind Pizza Marvin, one of the state’s most celebrated restaurants, he brings nationally recognized experience paired with a deep understanding of the local landscape. He will work closely with Hedberg, whose leadership of the hotel’s beverage programs will shape the cocktail identity across each concept, from aperitif-driven drinks at Pescadou to the rum-forward menu at Cap Club and the martini-focused program at Skoal Room.
“Hotel Viking carries enormous weight in Newport,” said Chef Robert Andreozzi. “It’s an institution. Leading this program is about honoring that history while building something that reflects where Rhode Island’s food culture is today. I’m excited to build concepts that become part of people’s rituals, whether they’re staying the night or just stopping in.”
“Hotel Viking has always been a gathering place at the heart of Newport,” said Ben Rowe, CEO & Managing Partner of KHP Capital Partners, the ownership group behind Hotel Viking. “As we enter our centennial year, this culinary vision represents a defining chapter in the hotel’s evolution. With Chef Andreozzi and his team, we are building something that honors the property’s legacy while positioning it as a dynamic destination for the next generation.”
PESCADOU
Hotel Viking’s signature restaurant, Pescadou, is a French Riviera-inspired seafood destination that bridges the coastal traditions of Southern France with Rhode Island’s extraordinary waters. Influenced approximately 80 percent by French technique and 20 percent by Italian sensibility, the cuisine draws inspiration from Nice to Marseille, with subtle references to Northern Africa and Corsica.
A raw bar opens the experience, presenting local oysters, clams, and pristine seafood in preparations that move beyond the traditional tower. Signature dishes include bouillabaisse for two and herb-laced pastas in the Mediterranean tradition.
The dining room interior channels the warmth of the Riviera through saturated pinks and greens and linen-free tables that highlight curated plateware and layered detail, with additional outdoor seating extending the experience into Newport’s open air during the warmer months. The wine program prioritizes vineyard-first French growers whose work begins in the field, complemented by aperitif-driven cocktails that echo the spirit and rhythm of the South of France.
CAP CLUB
Perched above the city, Cap Club captures Newport’s coveted golden hour. Inspired by the city’s long-standing sailing culture — and the tradition of mariners returning from Caribbean voyages with flavors and influences gathered along the way — the rooftop blends relaxed lounge seating with firelit corners. Designed to come alive between 4–10 p.m., it becomes the natural bridge from beach to evening, where guests gather to chase sunset over panoramic views while enjoying rum-forward cocktails. A seafood-driven menu, infused with coastal and island influences, pairs oysters and fluke crudo with jerk bass collar and brown sugar curry wings.
SKOAL ROOM
For more than 50 years, Skoal Room was Hotel Viking’s storied bar, a gathering place woven into Newport’s social history. Legend has it that Jackie Kennedy’s father famously overindulged there the night before her wedding to JFK. Today, the bar is reintroduced for a new era, honoring the tradition of the classic grand hotel cocktail lounge while restoring its place at the center of the hotel’s nightlife. Its name references Henry Wadsworth Longfellow’s poem “The Skeleton in Armor” and the Norse word skål, meaning “cheers,” anchoring the space in literary and cultural history while celebrating the enduring ritual of raising a glass.
The cocktail program, developed and led by Jesse Hedberg, places classic technique front and center. The martini anchors the experience, prepared with tableside precision and offered in both classic and expressive variations, alongside highballs and spirit-forward cocktails such as the Pickled Manhattan and Newport Sour. The drinks are complemented by a refined menu of elevated hotel classics, from impeccably executed sandwiches to seafood-forward plates. As Cap Club’s golden hour winds down, Skoal Room becomes the natural next destination, providing an intimate evening setting designed for lingering conversations and late-night energy.
TUCK SHOP
Tuck Shop offers a welcoming café and market concept inspired by the classic snack shops found at New England boarding schools, where students gather between classes for coffee, bites, and conversation. Named as a nod to that tradition and designed as an easy stop throughout the day, Tuck Shop serves made-to-order pastries, coffee, and grab-and-go fare alongside curated provisions and exclusive Hotel Viking merchandise, offering guests and locals alike a simple, satisfying moment from morning through afternoon.
Hotel Viking’s culinary program will draw ingredients from more than 50 local farms and regional purveyors. Beyond its signature concepts, the hotel will also host visiting regional chefs and mixologists for seasonal pop-ups and special events throughout the year, further establishing Hotel Viking as a gathering place for Newport’s creative and culinary community. For more information on Hotel Viking and its grand reopening in May 2026, please visit www.hotelviking.com.
