Spring Lake Inn - A European Mansion by the Sea
SPRING LAKE INN
…A European Mansion by the Sea
109 Salem Street
Spring Lake, New Jersey
732-449-2010
www.SpringLakeInn.com
HISTORY:
The Spring Lake Inn (circa 1888) was erected by Timothy Hurley as ‘Timothy Hurley’s Grand Central Stables Carriage House, a stagecoach stop with hotel rooms on the top floors for the coachmen. In 1975, Pat Giblin and Fran Allison purchased and renovated the hotel. During their ownership, they rented out the kitchen and dining room to proprietors who ran a restaurant separate from the hotel. By 1982, the Spring Lake Hotel, Inc. purchased it under the management of Stanley Klos, manager. His purpose was …”to combine Spring Lake’s charm with business and academia.” The next owners in 1986 were Linda and Bill Polsney, adding a new porch and private bathrooms for the 15 guest rooms.
The Spring Lake Inn moved (twice) during its evolution in Spring Lake. The Wolverton map of 1889 shows the original building constructed on Atlantic in the name of Maltby.
a. The 1890 Sanborne map shows the building in the name of Tim Hurley Carriage House and Livery…then located on Third and Salem.
b. The 1905 Sanborne map shows the building as Tim Hurley’s Carriage House, Livery, Trucking, Shed…and shortly after that moving to 109 Salem Street.
HISTORICAL FACT: In 1982, the Spring Lake Inn offered lodging to guests at $50/week. Additionally, the restaurant was open for dining events for up to 50 guests.
TODAY:
Today, guests find a world of relaxation and romance at Spring Lake’s premiere bed and breakfast where small details and classic comforts surround them. This picturesque luxury hotel is renowned for its warmth and intimacy where the experience is sure to become an everlasting memory. Whether guests choose a grand oversized guestroom or a romantic corner table for two in the dining room, European-inspired décor blends with the congenial atmosphere that greets you at the front door. The Spring Lake Inn’s 16 guest rooms and suites all reflect a unique theme transporting guests from reality into the laid back charms of a grand era of gracious hospitality.
Luxury Suites Premium Rooms Secret Hideaways
OWNERS: BARBARA AND ANDY SEAMAN – Two hospitality pro’s
Andy is a ‘Jersey Boy’ who ran many renowned hotel operations from The Inn at Reading (PA) and Tarrytown House (Tarrytown, NY) to acting as Regional Food & Beverage Director at the New Orleans Sheraton (LA) and the corporate Food & Beverage office of Westin hotels. He worked in 26 US cities throughout his 22 year career.
Barbara began her career with Hilton and met Andy as Hotel Manager at the Tarrytown House. As General Manager of the Barbizon hotel in New York City she juggled celebrity clients from the world of politics and Hollywood. Now she juggles raising her two little sons while continuing to run the Spring Lake Inn.
“This is the culmination of all of our experiences in hotels, restaurants, etc. and the ability to run our own business. We trust our savvy…we love to meet our guests…we wonder how they found us…we try to make their stay the BEST it can be. Choosing the right restaurants to make each stay memorable is what we do best.”
MEDIA BRIEF:
Welcome to the Spring Lake Inn where European-style hospitality, history and contemporary amenities blend into an unforgettable experience. We’ve been told that our Inn is unpretentious yet elegant – warm and inviting yet offering privacy when our guests need time & space to unwind. Built in 1888 as the Grand Central Stables of Spring Lake, the Inn is only a block to the ocean and private 2-mile boardwalk. From sumptuous breakfasts served in the grand dining room to afternoon tea, our 80 ft. Victorian porch is irresistibly alluring. Each of the 16 large guestrooms and suites feature fireplaces, 4-poster beds, sleigh beds, Jacuzzis, refrigerators and digital cable TV. Fine dining, boutique shopping and spa pampering are only blocks away. Spring Lake is one of America’s most refined seashore towns where we can make time stand still for just a moment at our ‘European Mansion by the Sea’
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