HOUSED IN THE SHELL OF the nineteenth-century Dibble House on Main Street, the newly-debuted Beacon Hotel Restaurant is continuing the site’s historic record for hospitality. Owners Greg Trautman, a Brooklyn restaurateur, and Alla Kormilitsyna, an Upper West Side restoration specialist, emphasize eloquence with this hip bar and restaurant downstairs from the renovated 12-room hotel, set to open this spring. The interior by Clodagh Design evokes the city’s industrial past, while high ceilings mixed with warm wood tones, exposed brick and elegant backlighting make for a sophisticated but comfortable setting. “Local” is emphasized throughout, from a New York cheese board and small plates (like pork belly and scallop with maple gastrique and sweet potato purée), to the Locals Only cocktail (Beacon Bourbon from Dennings Point Distillery, Drink More Good Orange Pop and Dutch’s Spirits Colonial Bitters). Executive Chef Matt Hutchins, formerly of The Hop, offers an array of large plates, too, including his signature chicken liver pâté. While the drink and dinner scene is a focus, watch for brunch offerings in the near future.
The Beacon Hotel Restaurant
424 Main St, Beacon
Bar: Wed-Thu 4 –11pm; Fri 4 –midnight;
Sat 5 –midnight; Sun 5 –11pm.
Dinner: Wed, Thu, Sun 5 –10pm; Fri, Sat 5 –11pm