Roni Weiss visits Hotel Viking Newport
Hotel Review by Roni Weiss, a Jetsetter Lifestyle contributor.
What struck me most when sitting down to write this piece on Hotel Viking in Newport, Rhode Island is that I didn’t know what group of people to first recommend it to. On the top of their website, they mention weddings. In the middle, “Why Kids LOVE Hotel Viking”. I was there as a single 20-something and I had a great time. I can’t picture anyone that Hotel Viking *wouldn’t* work for. It’s a wonderful hotel, no matter who you are or what you want from the experience. (To address the above guest varieties: If you’re looking for a wedding locale, the hotel has its own chapel and sits on the top of Historic Hill, giving you nuptials with a view. If you’re going with a family, I don’t see how they couldn’t enjoy the 1920′s pool area.)
The uniform high-quality service extended from the hotel staff, to my servers at One Bellevue (the hotel restaurant) to my masseuse at SpaTerre (the hotel spa). Being there in Autumn allowed for more personalized attention, due to lessened guest numbers (Newport’s festivals, the main cause of the town filling up, take place primarily in Summer), but I have no doubt that you would find the same level of care whenever you visited.
Newport has a wealth of dining options, but don’t overlook the one closest to your room: One Bellevue. The hotel’s restaurant is blessed by having Executive Chef (and Johnson and Wales graduate) Kevin Thiele. The menu changes seasonally (down to the oils served with the house bread), so if you don’t go there soon, I can’t guarantee that you’ll have the same offerings that I enjoyed. If you do go this Fall, the lobster is always a good choice. All around the restaurant I saw people marveling at the fresh, plentiful portions.
Regarding my dining choices: For an appetizer, the roasted butternut squash is, as far as I’m concerned, your only option. It’s the first time I’ve ever experienced a soup that was heavy on your tongue, but so light going down. The croutons are an inspired touch, adding something to dig your teeth into, without having an unnatural crunch. There are many other fish options on the current menu, but the one I’d recommend is the salmon. The texture of the orzo complemented the cedar plank roasted salmon, with the tart of the shaved green apple and fennel slaw bringing completion to the dish. While all of the desserts have their charm, you should go with the house speciality, the Naughty Monkey, as it allows for the broadest range of decadence, from crepes to ice cream to the comforting indulgence (and binding element) of chocolate.
My stay at Hotel Viking allowed me to have my first hot stone massage. If you haven’t experienced this (or even if you have), it is not to be missed. My masseuse, Catrina, was surprised that I’d never run across a warming massage table before. I was, as well, after feeling how it immediately relaxed me. While it was initially odd having stones on my head and abdomen, I acclimated not long after the hot oil was rubbed on me. This is the first time I’d felt my sense of space so altered: I began to realize how far my feet were from my head (I’m 6’5″). After I switched from being on my back to my stomach, time began to lose its grip. The intoxication of the massage ultimately proved tranquilizing. The facilities of the spa also include a steam room in its amenity-filled bathroom.
I enjoyed the other aspects of Newport greatly. The Newport Mansions show you a level of luxury that just doesn’t permeate most people’s lives anymore. Even with the rest of my quality Newport experiences, the ones I remember most will be those I had at the Hotel Viking. If you go to Newport, I hope you allow yourself the same opportunity.
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Roni Weiss was born in Oceanside, Long Island, New York. Growing up in Snohomish County, Washington, Roni was active in sports and music, with his sports emphasis being ice hockey and his musical focus being the trumpet. At the age of 10, Roni began attending Edmonds Community College, receiving an Associate’s Degree with Honors in 1996 at… Read More
