Hope Springs Eternal
Known for its artistic charm and picturesque views, New Hope also boasts a blossoming culinary scene full of flavor, depth, and a few surprises.
Nearly 40 years ago Diane Thomas came to New Hope, where she founded Diana Michaels Designers of Fine Jewelers. Thomas, who has roots in Ohio and California, immediately fell in love with New Hope’s townspeople, the area’s artistic charms, and the breathtaking views of the Delaware River.
Thomas’s jewelry business has thrived through the twists and turns of the economy, through winter storms and summer heatwaves, and through the shifting winds of consumerism. Overall, she says, the business has treated her kindly.
That said, every person’s life has its peaks and valleys, including hers.
Several years ago her family, including her then-14-year-old son, began to experience some health issues. As a result they realized they needed to make some significant changes.
“That whole experience turned us on to a plant-based diet,” Thomas says. “All of my family got better. I lost 30 pounds. I started experimenting with a lot of new recipes, new ways of cooking, and I became passionate about plant-based cuisine.”
She saw an opportunity to help others do the same. Three years ago she opened V-Spot, a restaurant in New Hope almost directly across the street from Diana Michaels.
“I create most of the recipes, but our chefs get $100 if they come up with a new dish that makes it onto the menu,” she says. “That’s why the menu is so broad. We try to do farm to table, and almost everything is organic. We have salt-free, sugar-free, and gluten-free options, and we even have our own [vegetable] beds outback for the herbs we use.”
V-Spot’s stock continues to rise in Bucks County and beyond, in part because so many other restaurants known for their plant-based cuisine have shuttered: Blue Sage in Southampton, Clean Roots in Telford, Nelli Bird Café in Revere, and, most recently, Sprig & Vine, also of New Hope.
Current favorites from the V-Spot menu include the butternut squash ravioli and the spicy tofu bánh mì. In the winter, Thomas says the “holiday roast,” made with seitan, pear stuffing, and apple cider gravy, has amassed many fans. V-Spot also hosts a popular champagne brunch, complete with a complimentary glass of bubbly, featuring dishes such as cornbread pancakes, avocado toast, and peaches-and-cream French toast.
“The people who come here specifically because we’re all plant-based, they love us,” she says. “For people who don’t follow a plant-based diet, we’re trying to win them over. We want them to tell other people, ‘Don’t go there because you’re a vegetarian; go there because they have great food.’ More often than not, I’d say we’re succeeding.”
The V-Bar menu has become another big draw, featuring “mocktail” versions of classics such as the Old-Fashioned, the espresso martini, and the strawberry margarita, among many others.
“I work at the store from 9:30 to 6:30, and then I’m over at V-Spot at night,” Thomas adds. “I’m also there for special events. It’s a lot of work, but I’m used to it. It’s also been a lot of fun. The community has been very supportive.”
Thomas is eager for the return of kinder weather. Warmer temperatures and sunshine will no doubt attract more visitors to walkable New Hope—and, in the process, fill more seats of V-Spot’s spacious outdoor patio.
Lively, Bright, and Beautiful
Olivia Marinelli may have grown up in Bucks County, but her path to becoming a core part of New Hope’s culinary scene was circuitous. She studied sports, entertainment, and event management at Johnson & Wales, home of the renowned culinary institute in Providence, Rhode Island. She also worked as a chef on a catamaran in the British Virgin Islands, curating cuisine and cocktails for people from around the world. She recalls the experience as “unreal.”
Olivia Marinelli may have grown up in Bucks County, but her path to becoming a core part of New Hope’s culinary scene was circuitous. She studied sports, entertainment, and event management at Johnson & Wales, home of the renowned culinary institute in Providence, Rhode Island. She also worked as a chef on a catamaran in the British Virgin Islands, curating cuisine and cocktails for people from around the world. She recalls the experience as “unreal.”
The COVID-19 pandemic brought her down to earth—and back to Bucks County. She then got involved in the family business with The Salt Box, a fantastic casual spot on Easton Road in Plumsteadville, serving handmade soft pretzels and small-batch ice cream.
Her time in New Hope began in the summer of 2025, when she joined Stella—the restaurant of the Ghost Light Inn, overlooking the Delaware River—as beverage manager. She describes Stella as “elevated yet approachable,” and she has enjoyed the challenge of making sure the assortment of wines, beers, and cocktails (alcohol-free mocktails, too) rise to the level of the restaurant’s food menu, service experience, and energetic atmosphere.
“I’m constantly refreshing the menu seasonally, and introducing specials in between, to keep things fresh,” she says. “There’s the artistic side of the job, and then there’s the reality of intensive inventory reporting, comparing current sales to last year’s sales, and determining what guest preferences are compared to last year. A lot of analytics are going on in the background before I put a drop in a pot.”
Her globetrotting travels and appreciation of world cultures have inspired her approach to creating new cocktails. One example: “A Samui Study,” influenced by her time in Thailand. The cocktail is a colorful blend of Thai tea, coconut rum, lime, and simple syrup, garnished with edible flowers.
Another popular cocktail is “The Green Room,” made with Marinelli’s favorite spirit: gin.
“There’s a lot of flavor and depth with gin,” she says. “The Green Room is served in a coupe glass, and it has a bright lime-green color. It’s made with egg white, green apple and cardamom syrup, with a ginger-and-honey syrup drizzle—bright and crisp. I love playing around with egg-white cocktails, though we can omit the egg for those with allergies. The name is a reference to the backstage area for a theater, so it’s a tie to the [Bucks County] Playhouse right next door.”
As she approaches her one-year anniversary with Stella, Marinelli foresees continued refinement and ongoing conversations with guests, as well as close collaboration with the culinary staff, to gauge the program’s direction.
It didn’t take long for Marinelli to tap into New Hope’s inimitable energy, or to appreciate the culinary scene, which is as unique as the town itself. Besides Stella, she has become a fan of the Logan Inn, Martine’s RiverHouse Restaurant, Nektar Wine Bar, and The Salt House.
“There’s nothing cookie-cutter about New Hope,” she adds. “The whole place is lively and bright and beautiful, and the community feels very safe.”
How to Make Stella’s Vero Mango Mocktail
Ingredients
2 oz. mango syrup
.75 oz. lemon juice
.25 oz. Honey Simple
Top with splash of Sprite
Tajin rim
Lime wheel
2 oz. mango syrup
.75 oz. lemon juice
.25 oz. Honey Simple
Top with splash of Sprite
Tajin rim
Lime wheel
Build in a shaker with ice mango, white cranberry, and Aleppo pepper syrup, lemon juice, and honey syrup. Hard shake and strain over big rock. Top with a quick splash of sprite.
Mango and White Cranberry Syrup
(Makes approximately 3 quarts)
30 oz. mango puree
64 oz. white cranberry juice
3 tbsp. Aleppo pepper flakes
(Makes approximately 3 quarts)
30 oz. mango puree
64 oz. white cranberry juice
3 tbsp. Aleppo pepper flakes
Brew in a pot of hot water; do not bring to boil. Simmer until all is incorporated. Fine strain out the pepper seeds into a cambro. Divide into quart containers.
Recipe courtesy of Stella, stellanewhope.com
Going Back for More
Bowman’s, which is short drive down River Road from downtown New Hope, serves finely made American food in an atmosphere that feels much like home. The food is fantastic, the bar scene congenial, and the live entertainment good enough to make patrons want to stay for “one more.” bowmanstavernrestaurant.com
If there’s anywhere in New Hope that deserves the honorific of “institution,” it’s John & Peter’s. This Main Street hotspot has been hosting memorable shows since the early 1970s, and it continues to do so night in and night out. It also has a fantastic beer program and some of the best wings, tater tots, and other pub-food fare in the Philadelphia area. johnandpeters.com
Nektar Wine Bar offers a menu of Mediterranean-influenced small plates, artisanal cheeses and charcuterie, and other delights. The Mechanic Street restaurant also has terrific wine and whiskey lists, which is good, because the experience is one guests will want to savor. nektarnewhope.com
For a taste of the unique yet somehow familiar, head to El Tule Mexican & Peruvian Restaurant, just across the span of the New Hope-Lambertville Bridge. El Tule’s brand of Mexican-Latin fusion includes ceviche, empanadas, and Peruvian tamales. When in Doylestown, check out El Tule’s sister restaurant, Quinoa. eltulerestaurant.com
Take a seat in the dining room of the River House at Odette’s for some of the area’s best views, both inside and out, with a menu to match. Whether you’re planning on a sit-down dinner or cocktails (or mocktails, for that matter) at the elegant bar, Odette’s delivers an experience that’s decidedly glamorous. riverhousenewhope.com
There’s a whole lot to love at The Salt House. Dine in the sun on the brick patio inside, near the cozy bar, which is surrounded by 1750s-era stone, wood, and atmosphere. While the ambience is magnetic, guests flock to The Salt House for the food and drink. Our favorite menu item from a recent visit: the deviled eggs, with a sprinkling of black salt. thesalthouse.com
A meal at Under the Moon Café is to be remembered. Located across the river in charming Lambertville, Under the Moon has an artistic yet cozy atmosphere. The menu is best described as new American—veggie empanadas, Korean beef bao buns, udon noodle bowls, and so much more. underthemooncafe.com
Anyone with an appetite for alfresco dining will want to book a reservation at Zoubi, whose verdant courtyard is tough to beat. Creative and flavorful dishes, with service to match, make Zoubi one of the best spots in town for dinner. It’s been described as one of the area’s best-kept secrets, but the secret is out. zoubirestaurant.com
Photo by James Guild
Published (and copyrighted) in Suburban Life, April 2026
Published (and copyrighted) in Suburban Life, April 2026
