The Dish
DINING REVIEW
Pescadou The century-old Hotel Viking gets a creative culinary update inspired by fine dining on the French Riviera.
THE HOTEL VIKING has long been THIS PAGE, CLOCKWISE FROM LEFT: Newport’ s stately matron— not on Summer beans with Banyuls vinaigrette, comte and pine nuts; housemade fazoletti the water, but sitting like a compass with crab and pesto stracciatella; chicken at the center of town in East Egg fashion. Now in its centennial year, the PAGE, CLOCKWISE FROM TOP: The
tagine with Tunisian chickpeas. OPPOSITE interior of Pescadou; bouillabaisse; a raw brick Colonial Revival building still bar platter featuring oysters with rose pays homage to the age of Vanderbilt and Morgan, with granita, littlenecks with green strawberry
plush fabrics, cool marble and an air of opulence that and fennel, raw scallops, mussels, razor clams and black bass crudo. settles into every corner.
So it might have struck some as a surprise that the hotel enlisted Littleneck Hospitality Group to redo its main dining room, Pescadou, and the hotel’ s other food and beverage concepts, including the rooftop bar Cap Club, the coffee and snack bar Tuck Shop, and the lobby bar, Skoal Room.
Littleneck is headed up by Robert Andreozzi and Jesse Hedberg, whose restaurants in Providence— Pizza Marvin, Club Frills, Rollers— ooze retro kitsch, thriving on informality. Food and drinks evoke elevated versions of all sorts of things— your teenage years, 1980s and’ 90s vibes, summer street fairs, fraternity parties— but they’ d not yet tackled country club culture. Until now.
The Hotel Viking’ s new restaurant, Pescadou, is rooted in French coastal culture, rife with seafood and a dose of North African
120 RHODE ISLAND MONTHLY I OCTOBER 2026