An Update from the Cape

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AT THE VIRGINIA HOTEL

Complimentary continental breakfast has been a cornerstone of every Virginia Hotel stay since we opened in 1989, and this year, Chef Jason Hanin has taken the silver tray experience up a notch. With elevated made-to-order selections like house-made cold brew, oat milk lattés, avocado toast, fresh pastries and seasonal quiche, the focus here is certainly on the quality of the offerings—as well as presentation of them on the plate.

"The idea was to bring a bit of the Ebbitt Room experience up to the guest rooms," Chef Jason says. From look alone, this idea was a success. As for taste? Well, you'll have to trust us for now—until you get a chance to stay overnight and try for yourself, that is.

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AT THE SANDPIPER BEACH CLUB

Since October, the Sandpiper Beach Club has been aflutter with property enhancements—and we're excited to share that each project is on track for completion well in time for summer. While you may have already seen updates about our top-to-bottom pool renovation, the team at the Sandpiper has also been busy with other bits of TLC as well.

"The property as a whole is undergoing renovations," says General Manager Dawn Trader. "We installed new flooring and kitchen appliances in the guest rooms, upgraded the furniture on our balconies, and touched up our exterior paint. We're refreshing our landscaping outside as well." Want to track our progress? Follow us on Facebook to learn more about the exciting updates happening over at the Sandpiper.

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AT Congress Hall

This year ushers in Congress Hall's 205th season—and after three months of painting, cleaning and refreshing, we’re confident that it will be the greatest one yet. Our Grand Dame gleams thanks to the dedicated work of our Maintenance Crew, helmed by Project Director Tony Montefusco. “It’s all come together—just like a puzzle,” Tony says. "We're in good shape thanks to everyone's effort."

Walking through the halls, you'll see familiar and friendly sights like the marble floors of the lobby, the gloss-black threshold of the elevators and the tall white columns out on the Veranda—all polished to grand perfection.



Once you head into the Blue Pig, you'll notice a sheen to the wooden floors—the rich new stain chosen by Colleen Bashaw breathes new life into the space. And atop the fireplace mantel, we've commissioned local artist Bryan DeMusz to paint one of our favorite simple sayings: "Hospitality Since 1816".

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At the Hotel Alcott

Built circa 1878, Cape May's Hotel Alcott on Grant Street shares with Congress Hall a certain special and revered history—a grand Gilded Age resort that's stood the test of time. Now, Cape Resorts is excited to welcome the Alcott into its family as a resort of a different kind: lodging for our seasonal and year-round staff. It's a beautiful opportunity for on-island employee housing, and at a just a block from the beach, will allow residents the opportunity to both work in Cape May and fully participate in the vibrant culture of the area.

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AT THE BEACH SHACK

If you've ever dined at the Rusty Nail or stayed overnight at the Beach Shack, you know that summer there is all about good food, good tunes and good times had by all. This season, the anticipation for an authentic and good-vibes-only beach retreat has certainly reached a fever pitch—and the Shack is ready to provide!

Just before the pandemic hit last season, the Rusty Nail was about to reveal a completely redesigned sandpit and entertainment stage. And while that big reveal may have been delayed, it's better late than never! We're thrilled to welcome you back here for cold beer, good eats and live music in this special surfside setting. For updates on what's new at the Shack, follow us on our Instagram: @RustyNailCapeMay.

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AT BARON'S COVE

Up in Sag Harbor, the Baron's Cove team has been busy refreshing the property and gearing up for new initiatives in the seasons to come. The property underwent a 5 week long refresh and maintenance of its guest rooms and main lobby areas to make sure all is in top condition.

In the Restaurant & Lounge, we've added six new Long Island wines from local vineyards to our wine list, and refreshed our cocktail selection—many of which have already been met with great reviews from locals and guests alike.

In addition, Baron's Cove Executive Chef Nick Vogel and his team have joined Dock to Dish, a "CSA for fish" cooperative based out of Montauk. As part of the program, Long Island fishermen bring product straight to the Restaurant from the boat, allowing Nick access to the freshest and most sustainable product available. We're excited to explore the culinary opportunities afforded by this cooperative, and are proud to be one of only five Long Island restaurants to gain acceptance into the program.

The list of what's new at the Cove certainly doesn't stop here. General Manager Mario Arakelian and his team are excited to unveil new programs and guest room upgrades as the summer gets closer! For updates, we invite you to follow Baron's on Instagram, where we'll post all about what's new in Sag Harbor.