{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreiclzd2yusuulyjnyycfgaihspolinrniws5axcyaalazyyv7vhno4",
    "uri": "at://did:plc:yof22tdrpxulkywajdarir5d/app.bsky.feed.post/3mijf3hozxv32"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreiabmyd2akpr3jlup66it7zou2cu7qfl734ibtbtn6reckvjj6icfu"
    },
    "mimeType": "image/jpeg",
    "size": 671613
  },
  "path": "/hotel-vikings-culinary-renaissance-a-new-era-for-newports-dining-scene/",
  "publishedAt": "2026-04-01T17:11:56.000Z",
  "site": "https://www.fb101.com",
  "tags": [
    "Culinary Innovations",
    "Hospitality Trends",
    "Restaurant Management",
    "Chef Robert Andreozzi",
    "cocktail culture",
    "Culinary Concepts",
    "hospitality industry",
    "Hotel Viking",
    "Local Sourcing",
    "newport dining",
    "Hotel Viking’s Culinary Renaissance: A New Era for Newport’s Dining Scene",
    "Food & Beverage Magazine"
  ],
  "textContent": "Discover Hotel Viking's new culinary concepts led by Chef Andreozzi, redefining Newport's dining scene as it approaches its centennial year.\n\nThe post Hotel Viking’s Culinary Renaissance: A New Era for Newport’s Dining Scene appeared first on Food & Beverage Magazine.",
  "title": "Hotel Viking’s Culinary Renaissance: A New Era for Newport’s Dining Scene"
}