Marshall Slocum House – Newport RI
Built in 1855, this guest house has 5 rooms on the second and third floors with private bath, down comforters, terry cloth robes and king or queen size beds. Each room is warm, comfortable, and decorated with light colors. Owned by Chef Mark and Dana Spring, the couple puts their years of experience working in 5-star hotels (and Mark’s training at Johnson and Wales) to good use.
Every morning for breakfast you have a choice of eating in the dining room or out on the back deck. While sitting on the back deck, you can enjoy listening to the birds sing and smell the fresh herbs growing in the side garden which Mark uses daily in his cooking. At 7:30am tea, coffee and juice are ready on the counter next to the kitchen door. Tea breads, rolls and fresh fruit are setup on the server in the corner. At 8:00am the kitchen opens for breakfast. For me, breakfast is the best meal of the day, and here, they are definitely worth taking time for. My favorite was a plate of 3 hot whole wheat Belgian waffles coated in powdered sugar, served with sliced apples, strawberries, kiwi and oranges. And of course, a fresh sprig of greens from the garden to compliment the dish.
In the evening make yourself at home in the living room with a good book, glass of wine and/or conversation with other guests.
The Marshall Slocum House is walking distance to shops, marinas and Truro Synagogue. Or a short drive to the mansions.
Package prices range from $750 – $925 depending on season and room size. Some single nights are also available. Call 401-841-5120 or marshallslocuminn.com