Vegetarians and beer lovers, take note: the Beer Plant is softly opening this week with beer, botanical cocktails and plant-based cuisine.
When the Tarrytown concept was announced last year, co-owners Ray and Sarah McMackin made one element of their space very clear. The Beer Plant wouldn’t be the sort of place for carnivores, with no meat in sight. That’s still the primary goal for them.
“We are ensuring that all food and beverages will be 100 percent plant-based, using no animal products,” Sarah McMackin, who introduced the gastropub last year by noting she and her husband wanted to take the concept of ‘farm-to-table’ a step further, to ‘garden-to-table, said via email.
They’re putting craft beers and vegetables in equal focus. While you’re enjoying “copious salads, gourmet sandwiches, inventive entrees like a BBQ plate featuring pulled spaghetti squash,” you’ll be able to wash it all down with one of the 30 beers on tap. The Beer Plant, according to McMackin, will also have kombucha, nitro coffee and three types of wine on draft, as well as a small selection of bottles and bombers.
“We will feature exciting beers from the front lines of the craft beer revolution, with a particular emphasis on sours, farmhouse styles and session beers,” she said. “We’ll also offer a well-curated wine list. For the more spirit-orientated, there will be a full bar with an emphasis on fresh and creative cocktails using botanical mixology.”
Those cocktails will feature house-made ingredients, including bitters, syrups, garnishes and infusions, and the main spirits in them are local or organic (or both) whenever possible.
If you want to check it out this week, reservations are recommended starting Tuesday, when the Beer Plant will be open for full food and bar service from 5 to 10 p.m. (with bar service extending until midnight). Within the next couple of weeks, lunch will also be available, and hours will shift from 11 a.m. to 12 a.m. daily. The gastropub is located at 3110 Windsor Rd.