In February 2025, Gardiner welcomed a fresh addition to its social scene with the opening of Benton, a laid-back bar and eatery co-owned by Grazery team Greg and Melissa Gagne. Nestled within the emerging Full Circle community hub, the new spot offers a blend of rustic charm and community-focused hospitality.
The inception of Benton Beer Garden was serendipitous. Gagne, a seasoned restaurateur, was approached by Full Circle founder Mike Benevento—a Grazery customer and friend—to see if he’d be interested in undertaking a restaurant on the evolving campus, which already counted among its tenants Gardiner Bakehouse, Hudson Valley Trailworks, and an events space. “They wanted a greenhouse on the property but thought of renting it out to a farmer or something,” Gagne says. “But I’ve always wanted to have a bar in a greenhouse. Who doesn’t buy plants?”
Gagne and his wife set about creating a neighborhood bar that was approachable and unpretentious—with seating split between the greenhouse and a bar/kitchen building across a small lawn. “It’s styled after a Laurentian Valley roadhouse,” Gagne says of the inspiration, referencing an area in Ontario, Canada, where his wife is from. “Rustic and easy. You know—poutine, hamburgers, and fries; Labatt on draft. That is thematically where we were going.” Adding to the Canadian influence, Gagne’s own father was born in Montreal.
“We just always wanted to be approachable to everyone,” Gagne says. “An unpretentious neighborhood bar where people can come all the time—it doesn’t have to be an occasion.” For now, though, local watering hole dreams are on pause as Benton Beer Garden waits for its liquor license, which should come any day. Once that’s in, the beverage program will emphasize simplicity and speed. “I’m over $18 cocktails and watching people make a drink for 20 minutes,” he says. “We want it to be fun, easy, and not break the bank. We can always make you anything and charge you whatever you want, but we will never ask you to spend all that money.”
Gagne’s desire to move away from overly elaborate cocktails, does not include plans to sacrifice quality, with a planned drink program focused around highballs built directly in the glass with fresh ingredients and juices. Weekend offerings will include Bloody Marys and mimosas made with fresh-squeeze orange juice, catering to the brunch crowd. “I hate when your drink takes forever,” Gagne notes. “When we are sending out burgers and fries before your cocktail, there’s a problem.”
Benton Beer Garden operates on what Gagne calls self-service model. Guests place orders at the bar and may need to pick up their food, fostering a relaxed and communal atmosphere. In the bar/kitchen building eight barstools offer seating in a rustic environment. The greenhouse, warmed by a cozy wood stove, serves as the additional seating year round. As the couple settles in, the food menu at Benton evolves, with items like falafel undergoing continuous refinement. “Things are constantly changing as we’re making things better. Seasonality is also going to impact.”
Sourcing locally is a cornerstone of the establishment’s philosophy. Fresh, never frozen beef is procured from Kilcoyne Farms, ensuring freshness and supporting regional agriculture. As seasonal produce starts to be available, Benton will source from Lo Farm in Catskill. As the business grows, plans are in place to expand the kitchen offerings both onsite and at Grazery, which has no kitchen.
The beer garden is part of the broader Full Circle development, which includes hiking trails, a bike track for children, natural playgrounds, and an onsite bakery with a coffee pop-up. “It’s like a park with amenities,” Gagne explains. “There’s families, kids, singles, things to do, things to eat. It’s a great cross section of the area.” Events are a regular feature, with live music and entertainment scheduled frequently. “This weekend alone there were two concerts,” Gagne says. “There’s always entertainment and music and things to do, it just depends where it’s happening on property. Once we get our liquor license, we’ll do more events like concerts in the garden and live fire cooking.”
Operating hours are expanding. As of this week, the beer garden is open noon to 9pm Fridays through Sundays and at 4pm on Mondays. Gagne and his team encourage patrons to stay updated on menu changes and events, as offerings are continually refined to enhance the customer experience. “We’re ramping up every week,” Gagne says. “It’s kind of exciting and scary at the same time.”
