If you’ve been in the Hudson Valley long enough, there’s likely a shuttered restaurant you can think of that still awakens a mouth-watering nostalgia at the mere thought of it. For entrepreneurial business partners Kamel Jamal and Greg Colon, that was the Piggy Bank, an aptly named barbecue hotspot located in a former bank, which shuttered nearly 15 years ago. Over time, the building housed an Asian fusion restaurant and then popular tapas joint The Vault for the past 10 years before it closed last November. When the space became available, seasoned restaurateurs Jamal and Colon seized the opportunity to reincarnate the barbecue destination, but with their own modern twist.
“Our idea for bringing back the Piggy Bank was centered around the fast-paced community changes that Beacon has seen over the years—our main focus was to reintroduce some of the old-Beacon and bring back a little bit of what Beacon became known for, but in a way that fits with the new-Beacon community,” says Jamal, who’s been in the area for 20 years. “We wanted to make it a comfortable place for everyone, whether they’ve been here for years or are new to town.”
And if anyone knows the Beacon scene, it’s Jamal and Colon, who between them also run Beacon Bread Co., restaurant Zaitun, dispensary The Station, and gastropub Draught Industries—all on Main Street. But while the name and location remain the same, the new Piggy Bank, which opened on April 26, offers a completely updated experience.
“We thought a lot about the design and wanted the bar and restaurant to merge in a way so that guests always feel connected to a mingling atmosphere,” Jamal says. The dining room still includes original bank features like a large vault, tin ceilings, and massive windows that allow natural light to pour in. “We did the design ourselves but put a lot of intention into it, such as using oak furniture to represent the wood we use for smoking, and creating an old-fashioned bar that was made to look like it’s been there for a hundred years,” he explains. “It’s basically a sports bar but bougie; a place that has a welcoming South Carolina elegance, but there are also TVs at the bar.”
The bar itself was set up to be a highlight of the restaurant, with 20 seats and a state-of-the-art tap system designed to pour a perfect pint, Jamal explains. “We wanted to take it up a notch and be known for our beer and cocktails, with a lot of attention to quality, from fresh-squeezed juices and house-made syrups, to having a top-of-the-line coffee machine to make espresso martinis, our signature cocktail.”
But the food menu is sure to be a primary draw for guests. The kitchen is helmed by executive chef Adam Sternberg, a former “Chopped” contestant, with a menu of barbecue and Southern food standards that will feature seasonally rotating specials. “We’re all about the smoke; Adam is an amazing chef,” Jamal says. “Everyone’s been trying everything so far in our first week, but the chicken sandwich and wings are flying off the shelf; no pun intended.” The team won this year’s Hudson Valley Wing Fest for their bourbon-braised buffalo wings, as well.
Those looking for that fresh-from-the-smoker punch of flavor can try the half-pound pulled pork ($13-$23) made from coal-roasted, sugar-cured pork; a six-ounce smoked brisket with a simple salt and pepper rub and house barbecue sauce ($13-$23); or a half-rack of St. Louie smoked ribs with palm sugar rub and house barbecue sauce ($21-$31); among other dishes. The Piggy Bank burger ($16) is bound to be a classic, made with tallow-basted grilled Angus beef, topped with fixings on a sweet potato bun.
Seafood lovers can indulge in a gumbo ($38) with fried catfish, oysters, shrimp, mussels, black roux broth, trinity, and more, or try flavor-rich mussels dishes such as the French Quarter with caramelized onions in broth, sherry, and charred sourdough toast ($22) or Blue & Bier with blue cheese, white ale, herbs, chilis, and charred sourdough toast ($23).
There are a handful of options for the meat-free set, including salads and sandwiches, and Jamal ensures that there’s no need to worry about cross contamination in the kitchen. “We respect dietary restrictions, so we set up our kitchen in a way to be able to smoke vegan options without compromising,” he explains. “Nothing is cross-smoked: just chicken in one area, just pork in another, just vegetables—we put a lot of effort into ensuring that everyone can be confident in the contents of their meal, whether they’re a vegetarian, have religious restrictions, allergies, or taste preferences. It’s mindful barbecue.”
The Piggy Bank is currently open from 3-11pm daily except Tuesdays, with future plans to open for lunch and dinner daily. Find the restaurant at 446 Main Street in Beacon.
Piggy Bank
446 Main Street, Beacon, NY
