Farm-to-Table on Beacon’s Main Street
The Wild: Reimagined Gluten-Free Cuisine

By Lambeth Hochwald
Photos by Jiatong Lu

From the outside looking in, 416 Main Street in Beacon might seem like all the other new construction in this historic downtown.
Set foot beyond the revolving doors of this stylish four-floor brick building, however, and prepare to be greeted with a luxe oasis of modern hospitality—and productivity.
While The Wild Kitchen & Bar and Kitchen and Coffee on the ground floor are the first things to greet eager locals, there’s also plenty of buzzing activity upstairs at Madam Brett, a co-working space turned social club on one floor, and Alchemy, a sunny wellness space, on another. “The entire space has this airy, calming and beautiful vibe,” says Jessica Gonzalez, general manager of The Wild, which opened last July. “Sometimes I feel like I’m in Mexico City, not the Hudson Valley.”
That feeling is especially vivid on a warm day when the garage doors to the back patio are flung open, letting in a delicious breeze and offering a picturesque spot to sip coffee, have lunch, relax, and gaze at the two sculptures by local artist Emil Alzamora nestled in the grassy area beyond. (The space is open to everyone in town, not just customers.)
There’s so much happening here every day of the week—and while each space has its own identity, Kitchen and Coffee offers vegan-friendly options, from jammy eggs to organic tempeh reubens. Lunches at The Wild feature Asian-inspired bowls, noodles, and salads served completely veg or with tamari chicken or braised beef.
The cocktail and elixir bar has become a local favorite, thanks to a beverage menu of high-level cocktails, non-alcoholic elixirs and tonics, a robust cider menu, natural and biodynamic wines, and cold-pressed juices made in-house.
Wild at Night turns the space into a fine-dining Japanese- and French-inspired experience featuring shareable small plates, large plates, and innovative desserts like strawberry-thyme tart and miso caramel chocolate mousse cake.
“Dinner is where we get tighter with our focus,” says Angelyne Schofield, executive chef. “It’s our seasonal menu that changes the most. I always feature some small plates so people can come in and grab a snack and a drink if they’re coming in for a bite before taking the train to the city, if they’re on a date, or if they want to come down for a meal after being at the social club or after taking a class at Alchemy.”
The one thread that holds all the dining options together: every single thing served here is gluten-free, there’s no fryer in either kitchen, and many dishes are sourced from The Wild’s own Titusville Farm.
“As a chef, the farm is like a dream,” Schofield says. “We can utilize them for squash, potatoes, and herbs. They’ll also bring us the leftover tomatoes that haven’t sold at the farmers market. To know that we could be a part of the journey from the day a vegetable has been put into the ground until we serve it on the plate is pretty great.” thewildkitchen.bar