News Feature

Stonington
Originally published in Island Ad-Vantages, May 23, 2019
Longtime chef breathes new life into restaurant location

Stonington Provisions Co.

Stonington Provisions Co. is located at the site of the former Factory Tavern in Stonington.

Photo by Monique Labbe Order prints of selected PBP photos.

by Monique Labbe

The building which formerly housed The Factory Tavern, and before that the Bay View Restaurant, will see new life in June, as a year-round restaurant owned by Andy Chappell is set to open in that location.

Chappell is opening up Stonington Provisions Co., a restaurant that will offer everything from homemade pastries, pastas and sauces to authentic Maine boiled lobster.

The new Stonington business is part of a renewed restaurant scene in the downtown area, where along with recently announced Acadia House Provisions just down the road, it joins long-established, full-service restaurants such as Harbor Café, which is in its 18th season, and Stonecutters Kitchen.

“I really want this to be a place where everyone feels comfortable coming to,” said Chappell. “Somewhere you can come once a week instead of once a month or once a season.”

The restaurant is in the midst of construction and painting, but Chappell is anticipating an opening date sometime toward the end of June.

The main floor will serve as the dining room, with Chappell’s kitchen located in the back. Outdoor seating on that level will also be available on a wrap around deck. A full bar will be located upstairs, with views of Stonington Harbor at almost every head turn.

“We want the bar to be a quiet place, somewhere people can come to enjoy themselves but not get crazy,” said Chappell.

Chappell has been a chef for 30 years, he said, most recently working as a private chef in Austin, Texas. He also spent some time as a private chef aboard yachts in the summer, where he sailed around Bar Harbor and saw Stonington for the first time.

The chef originally wanted to buy a bed and breakfast in the area, he said, but ultimately landed on the restaurant.

Despite being a transplant, Chappell said he wants to become a known member in the community, and offer residents a place to come not only for lunch and dinner, but for mid day grab and go meals prepared freshly that day.

“We’ll open up for coffee and pastries for the Isle au Haut mail boat folks, have fresh coffee on, that sort of thing,” he said.

Chappell’s homemade pastries, pastas and sauces will also be for sale for people to take with them after a meal.

The menu will heavily feature seafood during the summer, as well as land options, and will move toward comfort and heartier foods in the winter.

Aside from food, Chappell said he is also looking forward to being able to offer year-round employment for at least 10 people, and hopes to offer employee incentives that will make them want to stay for the long haul.

“That’s what I’m here for, the long haul, and I want to put together a team that will be here with me,” he said. “Once you get a loyal team, and develop a good reputation in the community, you’re golden.”

Once open, the restaurant’s hours will be 9-11 a.m. for coffee and pastries, 11 a.m.-3 p.m. for lunch, and 5-9 p.m. for dinner. Between 3 and 5 p.m., the restaurant will be open for grab and go sandwiches and other easy to grab foods.

“What this is this summer and what it is next year might change,” he said. “You never know what you need to do to meet the needs of your customers. I’m looking forward to that.”