Poppy’s opened in January 2009 in Beacon, NY with a mission to provide affordable, farm fresh food in a casual environment. Poppy’s places as much demand as possible on local purveyors to support the local economy and provide the consumer with quality food.
All of Poppy’s meat is 100% organic, 100% humanely raised and 100% local. Grass fed beef is not only a leaner choice of meat, but also contains a higher percentage of omega fatty acids. Grass fed cattle live in open farmland and eat grass, which their bodies process with ease.
It has a distinct, clean flavor that melts in your mouth.
Your dollars stay local with Poppy’s. And the food tastes better.
Since Poppy’s opened, two wee little Poppy babies have been born, we bought the building that houses Poppy’s, and completed a full renovation in Spring 2013 to provide a better Poppy’s to the masses!
About the Chef/Owner: Born and raised in Beacon, NY, Paul Yeaple (Chef Poppy) is a graduate of SUNY New Paltz and the Institute of Culinary Education. Prior to becoming a chef, Paul was a Financial Planner in New York CIty. After graduation from culinary school, Paul interned and later became an employee at the well-known farm to table restaurant, Applewood, in Park Slope, Brooklyn and then at Bonita in Fort Greene. He also worked as a site manager for Community Markets, a for profit farmers market organization, where he was responsible for multiple locations, including DUMBO and the New York Botanical Gardens.
Paul signed the lease for the Poppy’s in November 2008, one week before his last farmer’s market in the city. In January 2009, Paul opened the doors to Poppy’s, which is dedicated to bringing high quality, local ingredients to people at an affordable price. In the summer of 2010, Paul won the Food TV’s chef competition show “Chopped”. He lives in Beacon with his wife Jennifer and their two children, Hudson and Talulah.