Marc Masso
Restaurant: La Stalla
Position: Owner
What inspired you to open a restaurant in Newtown?
As a South Jersey native I knew little about Bucks County. One night, my father and I took a drive up to dine at La Stalla, and we were immediately impressed with the unique feel. The historic barn gave it rustic charm, and the outside dining area and bar were beautiful. The owners at the time only had La Stalla for 2 years but were interested in selling. The rest is history and we’ve been operating and improving La Stalla for 17 years.
What makes La Stalla unique?
Our cuisine is Italian but our amazing chef Puleo is Sicilian, so many of his creations are more southern Italian. He often makes eclectic dishes to give something new to our many regular patrons.
La Stalla feels like one big family. The staff has been working there for many years and truly enjoys being there. That joy and family atmosphere translates to the customer experience. When people walk in, they feel that warmth and are often greeted by several of the staff during their visit. I feel like La Stalla is my home and I am hosting a party every night. Just like when someone comes to your home you want them to eat, drink, laugh and have a wonderful time. It’s the Italian way.
Are you planning any menu changes for fall?
We are planning to do some table-side dishes like Cacio e Pepe in a cheese wheel and other interesting creations. I've always felt that table-side creations create a 'wow' factor for customers.
What is the best part of owning a restaurant in Newtown?
The sense of community. We’ve had such amazing displays of kindness and generosity during the pandemic. People are genuinely concerned for our business and want to help in any way. After 17 years, so many patrons have become friends and I am so appreciative of all of them.
Popular items on your menu?
Bone-in veal chop parmigiana (a secret special)
Brandon Smith
Restaurant: The Grey Stone Fine Food and Spirits
Position: Owner
What inspired you to open a restaurant in Newtown?
I grew up in Washington Crossing and I come from a family of entrepreneurs. My brother owns a restaurant in Newtown where I accrued most of my knowledge of the restaurant business. It’s a beautiful area with a lot of history. It’s been an honor and a privilege to take on the project. With the help of our dedicated staff, we have been able to turn The Grey Stone into something memorable.
How would you describe your restaurant?
We are an upscale/casual restaurant that offers a contemporary spin on a classic American dish. We use fresh local ingredients and make everything from scratch. We don’t cut corners here!
What makes The Grey Stone unique?
The dedication of the staff to continually get better with attention to detail makes us stand out. We have a commitment to using the best quality products we can offer.The versatility of the restaurant is also unique. We have the ability to host large scale events to intimate dinners, to causal gatherings, to more formal gatherings.
What's new for fall?
We are looking to enclose our upper patio seating area with a 4,000 square foot enclosed tent equipped with heaters. In addition to the tent we will also have fire pits. This will create an ambiance fitting for the fall season.
What is the best part of being a restaurant owner in Newtown?
There’s a beauty in the process: collaborating with our team members, the organization of our procedures, and the finalization of the operations to create a memorable experience for the terrific people of Newtown.
Popular items on your menu?
Prime rib cheesesteak, Wasabi crusted tuna, Mango creme brûlée
Ashni Kumar Guru
Restaurant: Guru's Indian Cuisine
Position: Owner and Chef
What inspired you to open a restaurant in Newtown?
After I met my wife, Priya, I moved into the area and fell in love with the community. She continually supported my passion for cooking and encouraged me to pursue the idea of cooking for a community. Being a resident of Newtown for 17 years, Priya knew the community very well and we both decided that it was a great location to open a local restaurant. From this, the idea of Guru’s was born and we officially opened our doors in 2015.
What makes Guru’s unique?
We wanted to make our restaurant “a place that everyone calls home” so the menu consists of flavorful and soul-satisfying food. We keep our main dishes as authentic as possible while considering the taste palettes of the local community. The cuisine at Guru’s is a combination of traditional dishes as well as a unique fusion of classic street food dishes to delight any foodie. We aim to provide innovative interpretations of traditional Indian recipes, all made daily from the freshest and finest ingredients.
Are you planning any changes to the menu for fall?
We will be adding some dishes with a focus on ingredients and spices that help boost immunity such as carom, fenugreek, ginger, saffron and turmeric. We are excited to see what the community thinks of them!
What is your favorite part of being a restaurant owner in Newtown?
Newtown is where our hearts are and we are very lucky and thankful to call it home along with a big family that includes every one of us who works and lives here. Whether it’s being a new business owner in town, or during the recent difficult times, Newtown has constantly and strongly stood with us in supporting each other.
Popular items on your menu?
Lasooni Gobi (cauliflower), Garlic Shrimp, and Cheese Garlic Naan
Rick Darby
Restaurant: Solstice
Position: Co-owner, along with father Terry Darby
What inspired you to open a restaurant in Newtown?
I lived in New York City for a while where I worked with a variety of high-end restaurant and bar concepts. After moving back to Bucks County and starting a family, my father and I saw Newtown was developing and wanted to create a restaurant concept that would bring a high level dining experience that you would find in nearby big cities to our own backyard.
What makes your restaurant unique?
Solstice is based on the philosophy of fresh, craveable food with high-quality presentation and service. The menu features dishes with micro-seasonal ingredients, prepared in various styles and techniques to bring out the richest, most complex flavors.
Chef Jason and our entire team work very hard to create menus that offer diners the chance to try something they may never have before, and provide some education on seasonality and ingredients. That balance of high-end cuisine with our attentive and friendly service, makes us truly unique.
Are you planning any changes to the menu for fall?
The Solstice menu changes every season and we offer a “Peak of Season” menu highlighting one particular ingredient when it’s at peak for 5-6 weeks within that season. In the fall, we’ll be featuring mushrooms, parsnips and pumpkin, among other ingredients.
What is your favorite part of being a restaurant owner in Newtown?
Newtown is a great community and has always offered a wonderful selection of restaurants and bars. Being able to join that community is truly a blessing. The community has welcomed us with open arms and the response has been tremendous even in these difficult times. We are so thankful for the support and look forward to serving the Newtown area for many years to come.
Popular items on your menu?
Malbec-Braised Short Rib, Seared Cape May Scallops