Poppy's (Burgers) - Beacon, NY
July 1st 2009
I think we all get that craving for a really great burger but in the lower Hudson Valley I always had a hard time satisfying that craving. That
burger void has been filled by Poppy’s in Beacon New York. Not only do they make great burgers but the use only local, grass fed, organic beef.
Finally there is a burger place in the area taking advantage of the great food the Hudson Valley farms offer.
Grass fed beef does offer health advantages over grain fed beef but to me the biggest advantage is the taste and when you have that burger craving
the taste is all you care about. Poppy’s delivers on the taste front while also supporting the local farms. Sourcing ingredients locally has become a
very popular trend in the culinary world and I’m glad it has spread to one of my favorite comfort foods. Even the chef/owner is a local product. Chef
Paul Yeaple is a Beacon native and has returned to his hometown after years of cooking in New York City kitchens.
The burger shop is located in the center of Beacon on Main Street. It seats about 10 or so people in the front with the service counter in the back of the
store. A large blackboard displays the menu which is rightfully focused on burgers. I tried the Classic little which is one ¼ pound beef patty, a choice
of raw milk cheddar or Monterey jack, and sliced onion. I opted for the raw milk cheddar and added hickory smoked bacon. Of course I had to get an
order of fries as well. It only took one bite for me to know that Poppy’s was the real deal. The beef taste was upfront and complimented by the other
toppings. Sometimes the beef flavor is lost against the other ingredients but the character of the grass fed beef stands out in this burger. The raw milk
cheddar added a nice tang to balance the saltiness of the crispy bacon. Poppy’s also passed the napkin test. Any good burger requires several napkins
throughout the meal. The fries were served the way I like them in a plain brown paper bag. They were intentionally cooked a little darker giving a
real depth of flavor. Before I knew it my burger was history and I was wishing I had gone with the double cheese burger. I guess there is always a
next time, and there will be a next time for me at Poppy’s.
Poppy’s has instantly become one of my favorites in the Hudson Valley after just one visit. Great food starts with great ingredients and at Poppy’s
that certainly is the case.
July 1st 2009
I think we all get that craving for a really great burger but in the lower Hudson Valley I always had a hard time satisfying that craving. That
burger void has been filled by Poppy’s in Beacon New York. Not only do they make great burgers but the use only local, grass fed, organic beef.
Finally there is a burger place in the area taking advantage of the great food the Hudson Valley farms offer.
Grass fed beef does offer health advantages over grain fed beef but to me the biggest advantage is the taste and when you have that burger craving
the taste is all you care about. Poppy’s delivers on the taste front while also supporting the local farms. Sourcing ingredients locally has become a
very popular trend in the culinary world and I’m glad it has spread to one of my favorite comfort foods. Even the chef/owner is a local product. Chef
Paul Yeaple is a Beacon native and has returned to his hometown after years of cooking in New York City kitchens.
The burger shop is located in the center of Beacon on Main Street. It seats about 10 or so people in the front with the service counter in the back of the
store. A large blackboard displays the menu which is rightfully focused on burgers. I tried the Classic little which is one ¼ pound beef patty, a choice
of raw milk cheddar or Monterey jack, and sliced onion. I opted for the raw milk cheddar and added hickory smoked bacon. Of course I had to get an
order of fries as well. It only took one bite for me to know that Poppy’s was the real deal. The beef taste was upfront and complimented by the other
toppings. Sometimes the beef flavor is lost against the other ingredients but the character of the grass fed beef stands out in this burger. The raw milk
cheddar added a nice tang to balance the saltiness of the crispy bacon. Poppy’s also passed the napkin test. Any good burger requires several napkins
throughout the meal. The fries were served the way I like them in a plain brown paper bag. They were intentionally cooked a little darker giving a
real depth of flavor. Before I knew it my burger was history and I was wishing I had gone with the double cheese burger. I guess there is always a
next time, and there will be a next time for me at Poppy’s.
Poppy’s has instantly become one of my favorites in the Hudson Valley after just one visit. Great food starts with great ingredients and at Poppy’s
that certainly is the case.
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