All photos by Emma McDonald Photography
A mainstay in Beacon, Homespun Foods delights from a.m. to p.m. with tempting bowls, sandwiches, and a stellar wine list.
Back in July 2019, Joe Robitaille and his young family traded Brooklyn for Beacon to head up Homespun Foods. The charming restaurant, founded in 2006 by Jessica Reisman, has been a favorite of locals—especially for lunch and takeout. “My hope and vision was to work with farmers, create a really great wine list, and build a team here,” says Robitaille, an experienced sommelier. “I saw what Reisman had done and how good it was, [and] how it was a big part of the community.”
Robitaille hired Becky DeYoe in August 2021, ensuring Homespun fare remained top notch. A graduate of the Institute of Culinary Education, DeYoe had previously cooked at farm-to-table restaurants Diner in Williamsburg and Hunky Dory in Crown Heights. She joined Homespun as sous chef and rose to head chef in May.
For breakfast, there are savory frittatas and an egg and cheese sandwich on challah, served with bacon or sautéed kale and garlic. Lunch is all about sandwiches, salads, and soups: popular standouts are the turkey and avocado sandwich (the dill Havarti makes it awesome) and a veg-forward quinoa bowl with basil vinaigrette. On weekends, diners rave about the breakfast plate and the crispy brunch wrap (an elevated cousin of the breakfast burrito). The blood orange mimosas and shakeratos (made with espresso, cream, and Laurel & Ash maple syrup) are must-orders.
Homespun launched its new dinner service in June. You’ll find a bistro-style menu with New American and Mediterranean influences created with plenty of fresh ingredients from nearby farms. “Looking at weekly distribution lists from farmers and vendors is one of the best parts of my week,” says DeYoe.
But what really makes this spot special is the unusually large (100-plus bottle) wine list. Robitaille was head sommelier at Manhattan’s Il Buco for six years, and chef-sommelier at Boulud Sud and Bar Boulud for two years. His goal: a diverse selection at fair prices. “I was a sommelier for a long time, and the list is a reflection of my travels and experiences,” says Robitaille. “I want our wine to be in conversation with our food.”
DeYoe envisions plenty of rich flavors and slow-cooked meats on the menu in late fall, such as apple-cider braised chicken and steak frites in wild mushroom sauce. Visit their website for hours, plus offerings at Robitaille’s Dia Café at Dia Beacon.
232 Main Street, Beacon homespunfoods.com
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