good eating in the valley - Hudson Grown - Poppy’s: How Local Can You Go?

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Mar082009

Poppy’s: How Local Can You Go?

Sunday, March 8, 2009 at 6:57PM

above: Poppy's Barbecue Bacon Burger

Saturday afternoon at Poppy’s in Beacon is happily noisy and filled with oil-stained brown paper bags full of fries. The unassuming, 18-seat burger joint opened a month ago and is doing a brisk business in more-gourmet-than-average burgers. Menu staples are grass-fed beef patties, raw milk cheeses and hand cut French fries made from local organic potatoes. Toppings include homemade BBQ sauce and roasted shallots — and don’t forget a side of sweet potato chips. Even the bottled water is local: Pioneer Spring Water from Marlboro, New York.

Poppy’s most local ingredient is Chef Paul Yeaple, a Beacon native. When he returned to the Hudson Valley after a decade in New York City to open his first restaurant, he looked to his roots. “I’d been thinking for years, ‘what would I do?’ And I went to a burger place in the city that was just burgers and fries and I thought ‘this is it. There isn’t any place like this in Beacon.” He likes the blend of old-school food with new-school ideas. “People who are progressive will get the grass-fed part, and others who think organic just means tofu — they’ll get that it’s burgers and fries. It’s a nice bridge – it’s burgers and fries, but not made the old way. And it tastes better too.”

Yeaple ditched corporate life in 2005 to complete a culinary degree — his love of cooking honed in a SUNY New Paltz frat house of all places. He finished out his degree with an internship at Applewood in Brooklyn and then stayed on staff. “They would get whole pigs and goats and grass-fed everything. I learned you could actually serve a pig medium-rare,” he laughs. Applewood, co-owned by Laura and David Shea, is centered around a commitment to local farms that made complete sense to Yeaple — both as a chef and as someone trained in sociology and economics. And then there was flavor. “We did our own charcuterie — terrines and patés. I haven’t been able to eat sausage out of the supermarket for five years.”

Yeaple raves about Kiernan Farms, the source of Poppy’s beef in Gardiner, New York. “It’s just 130-acres of beautiful land and 70 happy cows.” Owner Marty Kiernan even made an emergency run to Poppy’s one weekend when larger than expected crowds left Yeaple short of beef. This is a good sign for Yeaple, whose plans for Poppy’s include a back patio, beer and wine and a real soda fountain that will feature homemade, seasonal syrups.

In just one month since opening, the traffic at Poppy's has been steady — in spite of the fact that the grass-fed meat means a slightly above average price. “I’m trying to think of ways to make it seem worth the money. I am really sensitive to price point,” says Yeaple. But that hasn’t kept people away – or from ordering multiple burgers. “I asked this one guy ‘how was it’? and he was like ‘I have one problem — I need another.’" Yeaple smiles. "He put away a few.”

Poppy’s Burgers & Fries
184 Main Street, Beacon
(845) 765-2121

Kelly & Paul |

13 Comments |

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Reader Comments (13)

Just visited Poppy's after a day of Kayaking at the Hudson...Girlfriend and I were like "Let's just down a burger..." - Little did I know we would find that the Happy Cow beef would change me forever.

I don't want to ever eat something that's not from a happy cow...The burgers we ate rocked, and besides the Kayaking, I am looking forward for another meal at this burger place.

September 27, 2009 |

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Great article about Poppy's.

There isn’t any place like this in Beacon.” He likes the blend of old-school food with new-school ideas.

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Poppy’s most local ingredient is Chef Paul Yeaple, a Beacon native. When he returned to the Hudson Valley aft-latest Burberry Sneakers

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hudson grown

Poppy’s: How Local Can You Go?

above: Poppy's Barbecue Bacon Burger

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