Newport’s dining scene is getting a major addition this spring.
Last month, Hotel Viking announced that it had officially partnered with Providence-based Littleneck Hospitality Group to launch four new food and beverage concepts inside the historic property, setting the stage for one of the most exciting openings of the season.
Behind the group are Robert Andreozzi, a two-time James Beard Award nominee, and Jesse Hedberg, a 2026 James Beard Award semifinalist for Outstanding Professional in Cocktail Service. If you’ve spent time in Providence, you likely already know their work through Pizza Marvin and Club Frills. If you haven’t, you will soon.
As someone who is a huge fan of what they’ve built, I was genuinely excited to hear that these passionate and recognized restaurateurs were making their way from the capital city to the City by the Sea. What stands out most to me is how intentionally they move, opening concepts that they themselves would want to patronize. It feels authentic, thoughtful, and for Newport right now…much needed. In many ways, this will be a breath of fresh air for a dining scene that can at times feel handcuffed by standard expectations, where chefs and bar managers are often limited in their creativity.
And Robert Andreozzi agrees. “One of the reasons why we decided to take on this new adventure is because there’s a real opportunity here to keep pushing things forward in a meaningful way.”
Known for their thoughtful, detail-driven approach to hospitality, Andreozzi and Hedberg are bringing that same energy to Newport, with four distinct concepts designed to meet guests wherever they are, from a quick morning coffee to a full summer night out overlooking the harbor.
I had the chance to catch up with Robert in the midst of a busy lead-up to the openings. As a longtime fan of their work, I was curious what Newport can expect, and what this next chapter means for them as Rhode Island operators.
Tyler: Let’s start here. For those who may not know your work yet, how would you describe the DNA of Littleneck Hospitality Group?
Robert: We’re really focused on creating places that we would want to go to ourselves. There’s a shared perspective between Jesse and I on hospitality, and it’s rooted in how you treat people, both guests and your team.
We’re pretty intimate operators, maybe to a fault. We get really deep into the details, the storytelling, the feel of a space. That’s what makes each concept different, but also connected. There’s intention behind everything.
Tyler: You’ve built a strong foundation in Providence. How has that shaped your approach to expanding into Newport?
Robert: Rhode Island is home for us. Everything we’ve done started here, and it’s shaped how we think about growth.
We’ve always said we want to grow within Rhode Island and invest in our state. That means supporting local farmers, vendors, and the next generation of hospitality workers. It also means being thoughtful about where and how we expand.
Newport has such a strong identity and is such a recognizable destination so for us coming in, it’s about adding to that and respecting the history, not trying to change it.
Tyler: What drew you to this opportunity at Hotel Viking?
Robert: It’s hard to replicate an opportunity like this. Hotel Viking has so much history, and being part of that next chapter is meaningful. There’s also been a lot of momentum in Newport with groups we respect doing really great work, just focusing on what they believe in and executing at a high level. The teams at Guisto, Mother, TSK and Audette, and others.
We felt a real alignment with the ownership and management group here as well, and that made a big difference.
Tyler: There are four concepts you are launching within Hotel Viking. Can you walk us through each of them?
Robert: Absolutely. Pescadou is going to be very South of France inspired. It’s seafood-driven, bright, colorful, and a little more playful. Think Mediterranean energy, lighter dishes, more olive oil, less butter. It should feel transportive but still approachable.
Cap Club is our rooftop bar. That one’s going to be a lot of fun. It’s inspired by the America’s Cup era in Newport, with a bit of that 90s sailing culture mixed in. Tropical cocktails, sunset views, high energy. Food-wise, we’ll have crudos, raw bar, skewers, things you can share. It’s going to be a great place to relax and take in a beautiful sunset at the top of the hill.
Skoal Room is really special to us because it’s a nod to the original hotel bar here. We want to honor that history and not overcomplicate it. It’s a classic hotel bar, technique-driven cocktails, and really timeless food. A great club sandwich, a proper cobb salad. Things people know and love, done right. We traveled to London and really took in the pub/lounge culture there for inspiration in reviving this concept.
Tuck Shop is more of a daytime café. Coffee, pastries, breakfast sandwiches, grab-and-go. It has a preppy New England feel, something that works for both hotel guests and locals just starting their day.
Tyler: Newport is a year-round community, but also a major seasonal destination. How are you thinking about that balance?
Robert: We want to be a place that locals feel ownership of, first and foremost. If you get that right, the rest tends to follow. Newport has a really loyal community, and that matters to us. At the same time, there’s obviously a huge influx of visitors in the summer, so we’re building concepts that can flex with that energy.
But the goal is consistency. Doing things the right way, all the time.
Tyler: You mentioned being “intimate operators.” What does that look like day to day?
Robert: It means we’re involved. We care about the details, maybe more than we should sometimes. But that’s where the experience lives. From the way a room feels, to how a drink is built, to how a guest is greeted, it all matters.
We also try to stay connected to our peers. There are so many talented people and vendors in Rhode Island right now, and we’re all learning from and supporting each other. That’s been a big part of our growth.
Tyler: What would success look like for you here in Newport one year from now?
Robert: If the community and the guests embrace it. If people come in and feel like this is a place they want to return to, that’s success. We’re not just trying to open something new, we want to build something that lasts. Something that becomes part of the fabric here.
Tyler: When can people expect to experience it for themselves?
Robert: We’re on track for May 1 for Pescadou, and around Memorial Day for Cap Club. The rest will follow closely behind.
We’ll be sharing more as we get closer, but we’re excited to open the doors.
There’s a lot to look forward to at One Bellevue this season, and if Littleneck’s track record is any indication, these won’t just be new spots to try. They’ll be places people return to, again and again. I know I will!
You can follow Littleneck Hospitality Group and the Hotel Viking on Instagram, and check out their websites at www.littleneckhg.com and www.hotelviking.com
