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 the restaurant under the management of Stanley Klos. His purpose was “ to combine Spring Lake’s charm with business and academia.” The next owners in 1986 were Linda and Bill Polsney who added a new porch and private bathrooms for the 15 guest rooms.
The Spring Lake Inn moved twice during its evolution. The Wolverton map of 1889 shows the original building constructed on Atlantic Avenue in the name of Maltby.
- The 1890 Sanborne map shows the building in the name of Tim Hurley Carriage House and Livery then located on Third and Salem.
- The 1905 Sanborne map shows the building as Tim Hurley’s Carriage House, Livery, Trucking, and Shed; shortly after, it moved to 104 Salem Avenue.
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 a lasting memory. Whether guests choose a grand, oversized room or a romantic corner table for two in the dining room, European-inspired decor blends with the congenial atmosphere that greets you at the front door. The Spring Lake Inn’s 16 guest rooms and suites each reflect a unique theme that transports guests from reality into the charms of a genteel era of gracious hospitality.
Owners, Barbara and Andy Seaman:
Andy is a “Jersey Boy” who ran many renowned hotel operations from The Inn at Reading (PA) and Tarrytown House (Tarrytown, NY), acted as Regional Food & Beverage Director at the New Orleans Sheraton (LA), and was employed at the corporate Food & Beverage office of Westin hotels. He has worked in 26 U.S. cities over his 22- year career.
Barbara began her career in the hospitality business with the Waldorf Astoria Hilton Hotels and met Andy as Hotel Manager at the Tarrytown House. As General Manager of the Barbizon Hotel in New York City, she juggled the needs and wants of celebrity clients from the world of politics and Hollywood. Now she juggles the needs and wants of her two sons while continuing to run the Spring Lake Inn.
“This is the culmination of all of our experiences in life – hotels, restaurants, etc–.and our ability to run our own business. We trust our business savvy. We love to meet our guests and wonder how they found us. We try to make their stay the BEST it can be, helping them choose the right restaurants for them to make each stay memorable is what we do best.”
~ Barbara and Andy Seaman
