I am so excited to introduce a culinary experience that reflects years of imaginings.

The first thing I did back in 2009 when I purchased this incredible property was fold up the large round banquet tables used at what was then a bed and breakfast. “I don’t want to have breakfast with people I don’t know,” I said. The analysis of what makes a perfect dining experience is something I’ve been passionate about since I was a child. Dining has never been utilitarian for me. Since I dressed up as both chef and waitress as a child, cooking for and waiting on my older siblings and parents, it has always been about the comprehensive experience of enjoying food and drink: ambient lighting, the pacing of courses, the right playlist, flavors that feel familiar but delight with hints of surprise, a sense of elegance without stuffiness. These are the imaginings my team has brought to life inside OneSixtyFive.

For years I have wanted to expand what I knew OneSixtyFive could be, but young children and family came first. I was also stymied by cash flow, Covid, a fire, and a woefully outdated kitchen. I experimented with once-a-week prix fixe dinners, pop-ups, themed parties for Halloween and New Year’s, and even Downton Abbey dinners, when I spent more than I made on things like candelabras and frilly white aprons for servers. These were fun, but I knew there was so much more I could do.

Enter the empty-nest chapter of life and Stacie Blouin-Grondin, a seasoned chef hailing from Mystic, CT, Beaver Creek, CO, The Portland Yacht Club, The Small Point Club, and Cake and Co. Then the trigger-pull of a new commercial kitchen, long overdue and with the gleaming promise of culinary excellence.

We are excited to welcome you to experience all that Bistro165 has to offer, from the cozy pub to the cheerful dining room, the quintessential New England front porch, and the garden patio, with gently arching branches and twinkling white lights. There’s always a seat at the table for you—join us!