On the outside, The Spring House Hotel looks pretty much the same as it always has. Same iconic red mansard roof, same sprawling green lawn, same wide, welcoming porch.
Inside, the hotel has quickly adapted to the new era. In the dining room, tables have been spread apart, there are splash guards at the bar, and staff wearing face masks and gloves.
The menu is printed on paper, but the meals will still be prepared by Chef Brian Hebert, who has been with the hotel for the past 12 years.
“We’re still sourcing local seafood and all the greens come from the garden,” said Hospitality Manager Frank DiBiase, Jr.
He hopes to serve brunch on the lawn every day from 10 a.m. to 3 p.m.
DiBiase said he hopes to have the hotel stay open through October, but when the season started on Monday, June 1, he said it was off to a strong start. DiBiase said he will be offering specials on rooms.
For more information, visit springhousehotel.com or call (401) 466-5844. — Lars Trodson.
If you’d like The Block Island Times to write about your opening, contact Lars Trodson at [email protected]
