Acadia House Provisions is on one floor of a house overlooking the bay in Stonington, Maine.  Ryan McCaskey from Chicago opened it in 2019 as a spin off of a Michelin starred restaurant there.  It opened in the site formerly occupied by Aragosta, which moved to Goose Cove.  Outside there is a large deck overlooking the active fishing area.  Lots of windows inside also take advantage of the view.   Inside there is much painted light wood on the walls, floors and ceiling.  Art is on the walls and music is in the background to make up a very pleasant room.  They have an a la carte menu and a full bar.  Food and service are both quite good.

Facility

 

Meal

 

We opted to split a number of things to try more stuff.  “A simple bowl” of clam chowder also contained bacon, leek and potato.  It was a perfect consistency and flavor.  It could have used more clams but the taste was there, especially from the bacon.  Smooth and buttery it was delicious.

 

Beer steamed mussels were seasoned with garlic and fines herbs and served with a toasted baguette slice topped with saffron aioli.  The mussels were good, fresh and the beer ingredient gave the broth an interesting tang.  There was no hint of grit in any of them nor an off taste.  The addition of tarragon and chive was fun and really added a lot of flavor to the dish.  It was a good amount to split.  The crisp baguette slice was wonderful and the aioli was like a fun butter.  It was good alone or dipped in the broth.

 

Heirloom tomatoes were plated with baby arugula and topped with roasted peach and strawberry vinaigrette.   They were also supposed to have goat cheese but it was missing from the plate.  I asked the server and they brought out a dish of the goat cheese.  The tomatoes were very tasty as was the vinaigrette.  Even before the cheese arrived it was a good plate.

 

Lobster eggs Benedict were topped with brown butter truffle hollandaise alongside country potatoes.  The eggs were kept nicely runny and there was plenty of lobster meat in the dish.  The potatoes were also really good, cooked with lots of onion.  The proscuitto was a bit hard to cut but it added just the right amount of salt to the tasty dish.

 

Basque cheesecake was offered and it picqued my interest but it fell short.  The cake itself was not creamy enough and the brown top that you expect crossed over into the burnt category.  There was a very thin crust below that shouldn’t have been there either.  It was served with a tasty miso butter sauce that was a lot like butterscotch.