Little Koah tending to the chickens.
From New York & Connecticut:
Follow I-95 North into Rhode Island, take Exit 3A (138 East). Follow 138 East over the Jamestown bridge to the Newport bridge; after crossing, take the "Scenic Newport" exit. Turn right at the end of the ramp. Go straight to the second set of lights, turn right on America's Cup Avenue. Continue through about 7 sets of lights; road forks, bear right onto Lower (south) Thames Street (along the waterfront). Continue until you pass Howard Street. Turn left onto Pope Street and go one block. Turn left onto Spring St. and go north one block; Spring Street Inn will be on your left, on driver's side, wine color with cream trim.
From TF Green Airport:
Take I-95 South to Exit 9 (Rte. 4 South). Follow Rte. 4 until it merges with Rte 1 (approximately 7 miles). Follow Rte. 1 South to Newport Bridge exit. Take this exit East over the Jamestown and Newport bridges and follow the above directions.
From Massachusetts & Boston:
Take I-93 South to Rte. 24; follow Rte. 24 South. Rte. 24 merges with Rte. 114 in Portsmouth, RI. Follow Rte. 114 to Newport where it becomes Broadway. The road ends at Washington Square. At the end of the square, turn left onto the cobblestone road. After one block bear right to the light which is America's Cup Avenue. Turn left onto America’s Cup Avenue and follow the above directions to Spring Street Inn.
353 Spring Street
Newport, RI 02840
Philemon Hadley is experienced in hotel management in addition to his culinary roots. He has traveled extensively to find his inspiration for a gourmet morning breakfast. Starting under Master Chef George Karousos and his Son Ted at Sea Fare American Café he learned basic mire poux. As he was eager to travel and learn different cultures he landed a Job at the Sonnenalp Resort in Vail as the Lead Line Cook for the Mid West inspired Bully Ranch, there he learned homemade BB-Q sauces and soups. As he traveled to Boston to 224 Boston Street he learned a unique spin on New England style cuisine. He then moved to Alameda, California to work at the German Style Speisekammer, furthering his education working at The Waterfront Hotel a Joie De Vivre Hospitality Hotel he finally came back home to Newport Rhode Island to learn French Cuisine with Albert Bouchard. Philemon also worked front of the house hospitality in many of these locations in order to achieve his expertise that fits so nicely into the bed and breakfast experience. He is now in love with the tastes of all meals and is bringing a farm to table attitude to Spring Street. With interest as a culinary artist he hopes to provide you the unique gourmet breakfast you deserve on vacation.