Dine & Drink:
ONE BELLEVUE RESTAURANT
TOP OF NEWPORT BAR
IN ROOM DINING

One Bellevue Restaurant

An award-winning wine list and carefully-selected wines by the glass are offered, as well as high-end after-dinner liquors and very hip cocktail selections, such as specialty martinis named Strawberry Cheesecake, Almond Joy and Olive It Up, which are also available anytime from 11:00 a.m. to 1:00 a.m. at One Bellevue Lounge. Featuring foods that go great with wine and cocktails, the All-Day Menu is divided into four delectable categories: “Raw”,“Cured Or Marinated” and “Bites”.

The dining rooms and all-day lounge at One Bellevue are welcoming, yet sophisticated. The two main dining areas, the Salon and Garden Room, seat 40 and 36 people respectively; and One Bellevue Lounge accommodates 45 people at the bar and at small tables for two or more. Much sought-after during the warmer months, the Garden Patio offers outdoor seating for 50 diners with a coveted view of all the Newport meanderings on world-famous Bellevue Avenue.

Hours of Operation & Reservations

Breakfast:  Daily, 7:00am to 11:00am

Lunch: Daily, 11:00am to 4:00pm

Afternoon Tea: Daily, 2:00pm to 4:00pm

Dinner: Daily, 5:00pm to 10:00pm


Afternoon Tea

One Bellevue is famous for its Afternoon Tea, an oh-so-civilized way to relax after a day at the beach, touring historic mansions, playing tennis at the Tennis Hall of Fame courts or soaking in all that Newport has to offer. There are two options to be savored: Royal Tea that includes a selection of fine teas expertly brewed, tea sandwiches, house-made scones and other tea breads served with lemon cream and preserves, delicate pastries, and choice of Champagne or Kir Royale; and Light Tea that is highly satisfying exclusive of a cocktail.


Gilded Age Tea

Live the life of Newport’s Gilded Age residents and join us for Afternoon Tea in One Bellevue Restaurant beginning January 18, 2014. Tea will be served from 2-4 PM every Saturday and Sunday. Reservations suggested - $15.95 per person plus tax and gratuity.

Join our host as he introduces you to the proper tea etiquette (do not clang your spoon on the tea cup or lift your pinkie until you take the last sip). Nibble on home made scones with lemon curd, tea sandwiches and truffl es. A great way to spend a leisurely winter afternoon.

About Chef Kevin Thiele

Executive Chef Kevin Thiele started as a line cook at Hotel Viking’s One Bellevue in 2004. His talent and devotion to all things culinary steadily moved him up the kitchen ladder in less than three years. His career trajectory has been most impressive since being jump-started by his boss at Cousin’s Pizza in his hometown of Rivervale, New Jersey, learning how to toss pizzas in the air at age 14. Now, he is responsible for the entire food and beverage operation at the Hotel Viking including creating menus for One Bellevue and in-room dining; and supervising the culinary team for weddings, corporate gatherings and social events. Thiele’s formal culinary education took place at Johnson and Wales University where he received a Bachelor of Arts in Culinary and Food Service Entrepreneurship in 2004. During his four years at culinary school, he managed a student dining facility at Brown University. His college internship took place at the famous Great Southern Hotel in County Kerry Ireland where he was a rotational chef. He was also schooled in Koblenz, Germany for wine certification. Prior to that, he was sous chef at Fahrenheit Bar & Bistro in Providence for almost two years. Thiele also worked at the Mansion House Hotel on Martha’s Vineyard. Chef Thiele particularly admires chefs such as Anthony Bourdain, Thomas Keller, Mario Batalli, April Bloomfield and Charlie Trotter. He considers himself to be creative in the kitchen and is fond of cooking and leading the culinary team at this well-respected Newport hotel. He loves the cooking of Asia, France and Italy; but, is also very dedicated to New England regional specialties and locally sourced food and is privileged to have access to local fish, clams, scallops, lobster and produce on a seasonal basis through the Trace and Trust Program. A participant in Newport’s numerous events, Thiele has won 1st Place several times in Newport Winter Festival’s Chili Cook-Off contests. He also continues to be a featured chef in the Annual Kinsale Ireland Festival of Fine Food, and was the first Rhode Island chef to be invited to participate in Flavors of Connecticut, which benefits the American Liver Foundation. He will once again be a participating chef in the Annual Rhode Island Chef SmackDown, a fundraising event for the American Institute of Wine and Food’s “Days of Taste®” national program for schoolchildren. Thiele has been awarded Chef of the Year by the Rhode Island Hospitality and Tourism Association and most recently, Chef of the Year 2013 for the March of Dimes. He is also involved with Share Our Strength to help end childhood hunger in Rhode Island. Thiele lives in Newport, Rhode Island.

Awards

  • Diner's Choice Winner 2014