The Wild has a somewhat vegetarian, plant-based focus, complemented with some sustainable seafood and local meats. We source ingredients from multiple Hudson Valley farms, including organic fruits, vegetables, and pasture-raised eggs from our very own, Titusville Farm. 

This is a new style of cocktail & elixir bar. We’ve brought together award winning bartenders, herbalists, and tea experts to build a beverage menu that features high level cocktails, nourishing non-alcoholic elixirs & tonics, a robust cider menu, natural & biodynamic wines, and cold pressed juices. Day or night, we’ve got something good to drink.

Our award-winning crew (best vegetarian menu and best gluten-free menu in the Hudson Valley) has teamed up with Jessica Gonzalez (Nomad, Death & Co) to launch The Wild Kitchen & Bar. Together, Jessica, Angelyne Schofield (exec chef), Jonathan Leman (head baker), Elizabeth Teachout, Jade Leman, and our team at Kitchen & Coffee are adding another farm-to-table, plant-forward cafe to the Beacon landscape; this time with a full service dinner, and a cocktail & elixir bar that changes the drinking game.

Located in the eastern historic district of Beacon’s Main Street, this long vacant lot on the corner of Main & Schenck has been brought back to life by a great team. The space has big windows for an abundance of natural light, and has been designed to give a nod to Beacon’s industrial history.  Open 7 days a week, lunch is fast-casual counter service for hearty greens, grains, and bowls, while dinner is full service with shareable plates, entrees, and flatbreads.