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Acadia House Provisions in Stonington

Chef Ryan McCaskey at Acadia, his award winning Chicago restaurant.  photo: Anthony Tahlier

Chef Ryan McCaskey at Acadia, his award winning Chicago restaurant. photo: Anthony Tahlier

Two-Michelin-starred Chef Ryan McCaskey, of Acadia Restaurant in Chicago, will be opening his casual outpost in Stonington, Maine. The seasonal restaurant’s commitment to area farms will be featured on the menu, as well as hand crafted cocktails, local beers, and boutique wines.
A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. As a youngster, he would watch his grandmother recreate handed-down recipes, helping her out as he could, and his interest was piqued. He traveled extensively throughout his childhood, and was exposed to many different cultures and flavors, and to this day employs a multi-cultural approach in the kitchen.
He attended the School of the Culinary Arts at Kendall College (Evanston, IL). While at school, worked at the three-star Greenery (Barrington, IL) and at the acclaimed Tuttaposto under Spiaggia’s Tony Mantuano. He then accepted a position as sous chef and pastry chef, at age 20, at Goose Cove Lodge in Deer Isle. 
After graduating, McCaskey moved to Wisconsin, accepting a position as Chef de Cuisine and Pastry Chef at the Black Locust in Fish Creek. While at the helm, the restaurant was named one of the top three restaurants in the state by the Milwaukee Journal
Ryan then opted to return to Chicago, working as Chef de Cuisine at Vivere and then at the acclaimed Rushmore, where he returned to his contemporary American roots. When Rushmore closed unexpectedly (due to a fire), McCaskey took some time off, to broaden his kitchen skills, staging at the four-star Trio under Grant Achatz and TRU under Rick Tramonto, as well as working at Les Deux Gras, Rhapsody, and Allen’s. He next worked as Executive Chef at the Moroccan Tizi Melloul. In 2007, McCaskey was the Executive Chef at the four-star Courtright’s (Willow Springs, IL).

Chef Ryan McCaskey at Acadia, his award winning Chicago restaurant.  photo: Anthony Tahlier

Chef Ryan McCaskey at Acadia, his award winning Chicago restaurant. photo: Anthony Tahlier

Acadia in Chicago opened in late 2011 and has since garnered accolades from both local and national sources. The most noteworthy accolades in the seven-plus years since opening have been a Michelin star after nine months of being open. Acadia received its second Michelin star in 2016. 
Acadia also has held a 5-Star rating from AAA since 2013. Other awards have been “Best New Restaurant” Jean Banchet Awards 2012, and six Semi-finalist nominations for Best Chef Great Lakes by James Beard Foundation. In 2019 Forbes Travel Guide awarded Acadia four stars.

Chef McCaskey and his team from Acadia are excited to open Acadia House Provisions in Stonington, Maine. Stonington has been a long time “second home” for McCaskey and his family. The casual concept will be a nice juxtaposition to the high end restaurant in Chicago.
Local suppliers to Acadia House Provisions include Yellow Birch Farm, Blue Zee Farms, Tinder Hearth Bakery, David’s Folly Farm,  44 North Coffee, and Commonwealth Poultry.

Opening for the season on June 21st, and serving lunch 11;30 - 2pm, dinner 4:30-8:30pm Tuesday - Saturday; Sunday dinner 4:30-8:30pm. The bar will be open until 10pm.  
Weather permitting, join them for the Acadia House Provisions’ 1st Annual 4th of July Party on the Patio, with Patio service 5:00–11:00 pm.  Looks like the best spot in town to watch the fireworks!
Acadia House Provisions, 27 Main St, Stonington. (207) 365 2555.
acadiahouseprovisions.com