Welcome to picturesque Newport, Rhode Island—a coastal gem blending history, charm, and unforgettable food. This episode dives into Newport’s elevated culinary scene, led by the Stoneacre group’s catered picnics and creative dining concepts and capped off with a uniquely local pizza experience.
🍾 Elegant Picnic with Stoneacre Co-Owner Chris:
The journey begins with a luxurious picnic in a local park, curated by Chris from Stoneacre. Viewers are treated to the Parisian Lunch—a spread featuring ham and Gruyère baguettes, ratatouille tartine, and kale miso Caesar salad. Set on plush pillows with champagne in hand, it’s Newport’s version of outdoor glam dining. You can imagine the characters from HBO’s The Gilded Age being catered this Newport experience.
🌿 Stoneacre Garden with Andrea McHugh:
Next, we meet Andrea, food editor for Newport Life Magazine, at the chic and breezy Stoneacre Garden. She shares how Newport’s food scene is evolving with global flavors and local flair. The menu highlights include a fresh poke bowl with ahi tuna in hoisin, edamame, and rice, and crunchy ahi tuna tacos wrapped in crispy shells—perfectly showcasing Newport’s seafood heritage with an Asian twist.
🇫🇷 French Flair at Stoneacre Brasserie:
The host then explores Stoneacre Brasserie, a downtown hotspot that merges French brasserie elegance with New England freshness. With co-owner David, we experience signature dishes like barley risotto with sweet pea purée and butter-poached lobster and a chilled beet salad with pesto. Its nautical-industrial décor and Instagram-worthy plating make it a must-visit.
🍕 Pizza with a Twist at Bar’cino:
The final stop is Bar’cino, a beloved local Italian joint where Chef Mariana introduces grilled Rhode Island–style pizza. Made from olive oil–infused dough, the featured fig and prosciutto pizza is topped with gorgonzola, mascarpone, housemade fig jam, and fresh arugula. Cut with scissors and served with flair, it’s a perfect balance of savory, sweet, and smoky.
From elegant park picnics to seaside French and Italian bites, this Newport culinary adventure is a feast for the eyes and taste buds. It’s not just a trip—it’s a flavor-packed escape to New England’s gourmet playground.
#NewportRI #FoodTravel #GourmetGetaway #Stoneacre #RhodeIslandEats #PicnicGoals #FrenchCuisine #GrilledPizza #newportrhodeisland #gildedage #picnicfood
Chapters:
00:00 – Intro
01:46 – Catered Gilded Age Picnic
05:54 – Stoneacre Garden – Ahi Tacos
09:59 – Stoneacre Brasserie – Risotto & Lobster
16:53 – Bar’cino – Rhode Island Grilled Pizza
Food, Travel, Lifestyle, Food Discovery, American Food, Global Cuisine, Food Documentary, City Food Culture, Food Traditions USA, Food Culture Exploration, American Food Cities, Culinary Diversity, Food and Culture Series, Culinary Travel Show, Food Documentary USA, Cultural Food Exploration, United States Food, Newport Rhode Island restaurants, Stoneacre picnic, Stoneacre Brasserie lobster risotto, Newport ahi tacos, grilled pizza Rhode Island, Bar’cino fig pizza, Newport food tour, foodie travel USA, Newport Food, Newport Restaurants, Newport Seafood, Rhode Island pizza, Things To Do in Newport, Things to do in New England, Things to Do in Rhode Island, Best Food Cities, Best Seafood Towns, Guy Fieri, Beautiful Picnics, Food Travel Show, Food Reaction Video, HBO Max The Gilded Age, Newport Gilded Age
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[Music] Rhode Island this place is a Hidden Gem it’s
just north of busy New York it boasts pretty open green spaces stunning architecture
and locally sourced gastronomic Delights the beautiful inviting neighborhoods are
ladened with historic mansions and the town itself is rich in culture and Community spirit
this episode we explore several iterations of a local success story the restaurants and
services of Stoneacre as it breathes new life into this already exclusive food scene
on the complete sucker for the clean crisp considered New England lifestyle and Newport is
sure to impress welcome to Newport Rhode Island [Music] in this episode we hit the local park for an
extravagant affair with Stoneacres co-owner Chris we head to their sister restaurant
Stoneacre Garden for some fun favorites and I sit down with local food writer
Andrea then I cross town to the team’s newest incarnation the Stoneacre Brasserie a
typically French affair with stunning plates and Industrial decor and if that’s not enough I
learn how to cook pizza Newport Style with Chef Mariana at the local Italian staple Bar’cino
Newport really is an aesthetic dream knitting together the grand properties is a plethora of
open parks and recreational spaces I arranged to meet Stoneacres co-owner Chris at the park I
believe he has something special in store for my arrival ah here he is hey hey you must be Chris
that’s me does everyone ride a bike around here like that they should it’s the only way to be
traffic good to meet you I’m Gary this tender yeah good to meet you so here we are at Rhode
Island we’re in Newport it looks so pretty oh it’s gorgeous every time you come over the bridge
I mean it’s a a breath of fresh air how long has Newport been here for I mean we’re coming up on
the 400th anniversary pretty soon wow I’m getting ready to plan the Quan-Centennial parties
personally for real yeah practicing you got like 20 years to get ready but uh there’s nothing
better than that I love it well I mean I love what I see so far haven’t tried the food yet but I know
you’re going to probably recommend some places I mean you can’t go wrong with pretty much anything
in town some of the best chefs around well that’s going to be great we’re going to do something
really special today you’re going to kind of take me on a picnic we’ve got one set up right
over here for you let’s do it let’s go [Music] oh Chris this is insane are you serious make
yourself at home this is great you do this for people anybody anywhere you want wow so we just
sit down yeah okay this is great oh my God there’s a whole spread here too this is just insane it’s
quite a spread isn’t it so who would kind of do this um on any given day well either myself or
or one of our other uh picnic Guru ladies uh they arrive about an hour beforehand and kind of
um perfect everything do all the finishing touches and once the guest arrives we take a few
Instagram photos for them and then uh we take off and and they just do they stay
here on their own Yeah and then about 20 minutes before they want to leave we they send
a small little text and we come right back and tidy everything up who is usually your patrons
like I mean uh who a full spread I mean anyone from uh somebody getting engaged or proposing or
anniversaries well would you look at this between Chris and his compatriots they are turning
their hand to providing locals and tourists alike with a very instagrammable picnic experience
all over Newport Chris and his team will deliver a bougie brunch experience with some rather comfy
down pillows so you’re a Newport guy what do you guys do here for fun um if you live here I mean
it’s pretty much like an adult playground there’s everything from you know getting out on the water
and sailing to uh recently these past couple years we really got into croquet and That’s So Posh I
mean it it sounds that way but it’s you know it goes downhill fast but it’s uh it’s a it’s a it’s
a great afternoon activity it’s um after a couple couple glasses of champagne you just get a little
bit better I love that well in your own mind right all right so what are we eating here what have we
got here what you got here for me Chris well this one’s more of a probably our most popular one
it’s the the Parisian lunch it’s uh little ham and Gruyere sandwich on baguettes and we have our
little Ratatouille tartine and one of our one of our Staples at the restaurant a kale salad with a
miso Caesar this is this is from the the stoneacre Brasserie which is your restaurant yes okay that’s
a great way for us to kind of get out and about without uh opening another restaurant or taking
out another lease or anything like that there is everything you could want here and more it’s time
to pop the champagne who said it was too early to celebrate my arrival we got some uh champagne
here right should we you mind if I pop it please yeah please do this is a great start to uh Newport
Rhode Island I think I’m going to like this place I think it’ll fit in quite well there we go and
now it’s a party this looks fantastic and goes well with the French nice little crant yeah well
cheers glad I finally made it and what a great way to start the episode [Music] cheers if this is a
welcome party I can’t wait to see what else is in store for me in beautiful Newport with a spring
in my step I leave Chris to polish off the bottle of champagne and I head to my next date I’m quite
taken with this place already I drop in to local food writer Andrea at Stoneacre Garden for All
the gossip on what’s hot in the food scene here so I’m catching up with Andrea McHugh today she’s the
food editor at Newport Life Magazine she’s brought me here to one of her favorite places it’s got
such great character I love that kind of Hampton’s kind of feel it’s got here I’m really Keen to
try the food stoneacre Garden started about a year ago we realized the need for more outdoor
space and more creative energy in Newport um we’re able to get top quality ingredients and then we’ve
decided with the property to put an Asian Twist on everything and it’s Andrea Hello nice to meet
you great to see you I know right welcome to Newport thank you so much I’ve been to some towns
around the United States but I haven’t seen one as pretty oh I fell in love with it myself I’m not a
native um I came to visit around 19 years ago and never left but the coastal charm of this place um
it’s sophisticated it’s chill it’s everything it has a little Vibe everywhere what are the people
like here what are the locals like is it you’ve got really wealthy people here it’s the entire
spectrum and one of the things I love about here is that everyone does same thing same places you
might be at a dive bar with a millionaire sitting next to you on the bar stool or you can really
just have an adventure every day how is the food scene going here it’s kind of it’s changing right
it is you know Newport has four centuries of food and history and culture and Hospitality so it’s
literally woven to the fabric of the city itself we have traditional New England Fair uh we of
course take advantage of the sea right here we have more than a thousand Farms from where
we’re sitting right now really and we’re getting an amazing beautiful Fusion of international
Talent chefs and restaurant tours that are really elevating The Culinary scene here in town CU you
this is what you you’re thinking food all the time I’m thinking food all the time yeah I do so we at
the stoneacre Garden which is kind of a cool kind of very cool viby kind of place what are we going
to be eating here we’re going to have their Poke Bowl and their Ahi tuna tacos sounds good [Music]
obviously having a restaurant right by the water you do want to try some seafood and obviously the
best way to have seafood is when it’s absolutely raw and fresh so I’m really Keen to try what
their kitchen is presenting today first we have gr ahi tuna it’s marinated in hoison sauce and
then we lay it over some rice and a green bed of salad so you have edamame fresh carrots and
some red cabbage because of the ingredients that we’re using we really want the freshness and
the brightness that come out layered with the quality of the seafood and then just the accents
of Asian ingredients sounds right up my alley I can’t wait to try all righty this looks good thank
you sir this looks great okay so we got a poke Bowl which is kind of like a really traditional
kind of Poke which is kind of cool ahi tacos which are kind of cool these are these are crispy yes
it’s almost like a w wrap all right let’s give a bit of a try here so me get some of that sauce
with um on top of the rice there and um look at that ahi here that looks really fresh fresh
so amazing I mean we have a huge fishing fleet here in Newport and on throughout Rhode Island
so we have a state pier and it’s not uncommon to be eating at dinner time what was caught that
day that’s great that’s right oh wow it’s kind of like a really roasted kind of Sesame flavor going
through all that really love the sauce that got on the rice there great Mmm all right let’s check
out the um look at that they got some amazing sauce which I’m not sure what that is just looks
great Sesame seeding as well and fresh Ahi let’s let’s get that dive right let’s do it [Music]
Mm wow a lot of things coming together sesame seed which kind of give it a little bit more
crunch as well and again great produce this is so cool oh yeah I like that love that that’s good
right yeah we have got a lot of food here to eat you’ve been amazing thank you so much for had
a great time giving me the the lowdown Cheers Cheers thanks to Andrea I feel educated on the
scene here in Newport I head over to Stoneacre Garden’s younger yet bigger brother
for newport’s take on French [Music] cuisine so this is Stoneacre Brasserie we um took
over this space in 2017 and completely redesigned it here in the heart of downtown Newport and we
really pride ourselves on sort of a farm totable experience and our relationships with local
farmers and fishermen they really come in and enjoy a local Farm Fresh experience inspired by
French brasserie style of dining so I’m heading into stoneacre Brasserie which is kind of like
where France kind of meets Rhode Island Newport which is kind of cool and I’m going to try some
of their Exquisite food David how you doing thanks I’m great good to see you welcome good to see
you you you’re mister restaurant um guy around here in Rhode Island yeah you know we we’ve had
our our share of restaurants here how many have you got now we’ve have two currently had a small
little restaurant Stoneacre Pantry which is the the foundation of all of the stoneacre restaurants
okay we switched that to stoneacre tapas while we were building stoneacre brasserie so I guess
that counes as two restaurants there yeah open stoneacre brasserie and then last year in the
midst of a worldwide pandemic opens stoneacre Garden so okay yeah well as you do you know I
think not a lot of people had that opportunity so we kind of we kind of jumped on it there was uh
you know a silver lining you know Co was a crazy crazy time um and it’s a it was an opportunity
that we couldn’t say no to together with my picnic pal Chris David is the co-owner of stoneacre and
all many successful offshoots stoneacre what does it mean stoneacre is a property on bellview
Avenue in Newport right um it was owned and called stoneacre about 100 years ago there a big
beautiful mansion on the property that has sent burned down then the property was landscaped by
Frederick Law Olmstead okay um Olmstead played a big part in naming the restaurant stoneacre
because one of his philosophies in his Landscaping uh was take what the Earth gives you so I thought
that was sort of fantastic a good energy to base a restaurant on um so Stoneacre was Stoneacre was
it we’ve been hanging our hat on that since he was the guy who designed um did he designed some other
gardens right yeah he did he did a World’s fair he did um you know Central Park he did Central Park
did Central Park among many many other great uh public parks and many Landscapes here uh in New
York when the Mansions were you know a thing you would get the greatest architect in the country to
come and design absolutely The Mansions here are pretty spectacular I mean my goodness yeah it’s
uh even as a even as a local one of my favorite things to do is you know put in the headphones do
the Mansion Tour uh get a little brief of history and see how see how the better half live so I mean
what’s the story with um with Rhode Island I mean obviously this was founded by really rich people
right yes know I think it was an industrial town and it’s always had a you know it’s always had the
vibe of being a very wealthy opulent Town um but there’s a very very good majority of the folks
here who are working class uh the the fishermen and Fisher-women uh you know the farmers and
Hospitality because with all of the um you know with all of the wealthy coming to town you have to
be hospitable absolutely right they need to have some good food is Stoneacre yeah exactly right
so with a huge bar and a nautically influenced Decor the space is inviting to say the least just
love a look of it I what do you call this kind of look that you that you’ve got nautical industrial
is kind of what you know we we were targeting so we want some industrial some nautical Vibes to it
as well love the frub the amazing chandelier which gives it that kind of French kind of connotation
and I can see on the on the artwork too it’s there’s the nautical kind of look yeah it’s got a
big copper bar 36 seats around the bar so it’s a it’s a Gathering Place so we’re open we’re open
a lot we have a lot of different options for food you can really blow it out or you can really
simply have some cheese and a glass of wine what are we eating today so today we have uh a barley
style risotto where we would use the grain cook it risotto style Sweet Pea Sweet Pea puree and
uh butter poach Lobster knuckle delicious y so summery refreshing but also Savory how do you
go about um designing a uh food program here you don’t want it to be too French cuz you want it
to appeal to Americans too so I mean how do you how do you make that happen the the world famous
cheeseburger um which is probably one of our most popular dishes it’s like the uh the cheeseburger
have appealed to a larger audience as we’ve had a larger restaurant and I think they’ve been great
successes right isn’t that amazing I mean just it’s just take my hat off to you you just started
with something very small and growing into this restaurant Empire here in Newport thank you it’s
I mean it’s at this point I have very little to do that I pushed the I pushed the ball up the hill
to a certain point and then somehow acquired a very strong team around us to continue to push
it along so it’s it’s less about me it’s more about the team hospitality is not about one person
it’s about our whole team love [Music] it looks like the food’s coming out look at that oh thank
you sir that looks fantastic so this is amazing look at the colors in that do you know what is
incredible about what’s going on the in food right now for those who are doing it right is it has
to be instagrammable right it is it is absolutely that’s the thing now is making instagrammable
so is one of my favorite seasons for colors and textures love it I mean this would just come
up so well on the ground oh my God the food is so colorful and uh it is so perfect visually
when you look at it um which is kind of what you want because you want it to look good before you
eat it right let’s give it a try shall we what should I try first ooh I would dig into some
of that with one of my favorite dish all right and that’s got lobster right yep Lobster Knuckles
butter sweet peas and sweet pea puree okay looks great so let me try some of this Risotto real
real quick get some of that Lobster on there so good Mmm absolutely cooked to Perfection tastes
really fresh just so cool my favorite summertime dish on the menu absolutely love that yeah okay
let’s try some this we got to beet with um with pesto as well look at that just looks fantastic
great summer dish really fresh really really wonderful flavors coming from so many different
um areas in that dish it’s very earthy chilled and also so I think uh very flavorful on a hot
Summer’s night absolutely perfect yeah thank will you join me with for some food right
now I would love to let’s do it yeah thank you well I’ve said goodbye to David
and Christine and now it’s on to my final stop if you ever find yourself
in Newport be sure to check out one of their several establishments I hit
a ride to the local Italian where I samples some familiar Classics done slightly
differently I meet executive chef Mariana at her kitchen at bar’cino she’s going to
teach me how to bake a Pizza Newport [Music] style hello Mariana nice to meet you nice to meet
you as well I got to tell you love your town it is absolutely gorgeous if you imagine drawing the
perfect town this is it it’s such a fun place to live in and work in I mean it’s so beautiful when
you go to Disneyland you see all the pretty houses and all the stores I reckon they’ve modeled It On
This Town like it’s just so pretty right I think so yeah all right what are we doing today at
bar’cino so we are actually known for our girl pizzas um they’re really special we make them
in house every day at the dough itself they have olive oil fresh yeast some sugar salt so
we’re going to stretch some of those dough and we’re going to make a Prosciutto Pizza I love it
and then you always say then we’re going to throw them on the grill throw them on the grill I love
it so I mean what what do you guys are all about here is it’s kind of casual kind of Italian
kind of fair right so it’s a really like you said very casual restaurant it’s almost like a
neighborhood bar um which we actually attract a lot of locals which keeps us busy all year round
I like to refer to it as like the green and white of Italian cuisine not so much the red what so
it’s a lot lighter so there’s a lot of like really nice salads and a lot of lighter pastas you’re
not going to find like the typical like yeah exactly or like you know the chicken parm things
like that it’s more of the fresher healthier version of the italian cuisine show us how you
make your most famous pizzas awesome um we take some dough that we have made in house yeah
we put it right on the sheet pin so you’ve got a lot of oil in there yeah cuz if not the
oil is what actually helps everything stretch out um and if it didn’t have the oil it would
actually just stick right on the grill so and this in itself is an art because traditional
pizza making is what flow yep um so a lot of people that actually start working here struggle
a little bit the first couple of weeks learning this specific dough so what what’s in this
dough then um like I said there’s olive oil in it fresh yeast sugar water but we also like
you see we keep it in olive oil well that wasn’t too difficult no I’ve had lots of practice wow so
let’s just go straight on the grill right on the grill I don’t think I’ve ever had a pizza done
this way before really yeah it’s actually very much um known in Rhode Island so something very
traditional of us of course Rhodes Island does everything different everything’s prettier
everything’s more pristine except for these which are little bit more grungier on the grill
yeah exactly we’re a little quirky little state so yeah so we wait a couple of minutes until oh
the bubble up oh yeah and you can see the marks start happening yeah and you don’t mind if it’s a
little bit charred right you like it yeah exactly you want that like nice grilled look to it then
we flip it those bubbles so cool love that and we literally just build it right on the girl like
that okay great so you got to throw it on there okay right cheese is down heat from the grill it
has enough heat to actually warm up the sauce and we keep it room temperature so it doesn’t take
much this is gorgonzola and mascarpone mixed together with a little bit of salt and pepper so
it’s got a real sweetness to it hasn’t because you’ve already got some sugar in the dough as
well yep so then we add our fig Jam as well okay fig Jam is going on there and it’s just randomly
actually we make everything in house for the most part so our fig Jam is made here it has balsamic
vinegar a little bit of um onions red white wine so oh wow so it’s got a little bit of everything
on there so then we take it off the grill yep you can see it’s quite crispy already put our
prosciutto on it okay which we slice in house every every day as well okay Prosciutto okay so
it’s really quite generous with the Prosciutto on there oh yeah you want people to really taste it
and you know with um with prosciutto it’s really important to us that we get the whole legs in
because it needs to be thin enough that it’ll melt on the pizza look at that that’s going
to be so nice and there’s so many different flavors going on there you’ve got the you know the
Meatiness of the of the Prosciutto and then you’ve got um the the sweetness of the um the Fig then we
just finish it right up like that right and that’s enough to heat it right oh yeah yeah as you can
see all the cheese is all melted already yeah so yeah and that’s it that’s it just finish it
right up so we going to put a little bit of um a little bit of arugula y salt and pepper and
then we just put it right on top of that look at that that looks amazing that’s it check that
out guys absolutely incredible I’m try some so we actually serve scissors with our pizza I’ve
heard about this yeah you got to cut it up with some scissors right cut it up right up so we’ll
grab some scissors there’s no wrong way of doing it okay great but oh wow so this would feed like
Rich you could feed four people with that oh yeah and if you’re really hungry yeah absolutely okay
I want to get some of this Jam as well cuz I think that’s going to really give it a good Tang you can
really taste fig is the hero here the Fig is just gives that sweetness to everything right love
the dough as well and um I love that it that’s charred as well and the olive oil obviously just
makes everything just sing love this dish love this pizza well I can’t believe I’ve never had my
pizza cooked like this before the dough is cooked to Perfection crispy and bubbly exactly what you
want The Dashing of arugula really tops it off just beautifully the flavors are incredible
it’s about simple great ingredients coming together to make an awesome dish I love Rhode
Island I love Newport just come Vis visit us more often you’ve been amazing thank you so much
absolutely pleasure I’m going to eat the whole thing sufficiently full of pizza
my time in Newport has come to a close from picnics in the park among
stunning architecture to French and Italian cuisine done with a Newport native
twist this beautiful part of the world has captured my heart to reiterate the words of
my friend Chris and adult playground indeed join us next time as we continue our tasting
Journey Through the United plates of America [Music]
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