Smuttynose Brewery to Unveil New Restaurant

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Owners say Hayseed will open in February

Hampton Union, January 16, 2015

[The following article is courtesy of the Hampton Union and Seacoast Online.]


HAMPTON — The most frequently asked question asked by the many people who tour the new Smuttynose Brewery in Hampton doesn’t involve hop varieties or even beer. It is, “When is your new restaurant opening?”

With construction in its final stages there is now an answer. Hayseed, Smuttynose’s new farmstyle restaurant, will open in early February.

Located in Towle Farm’s renovated Victorian-era farmhouse, Hayseed will seat 95 guests, with space for 35 more in its seasonal beer garden. The restaurant’s design includes a long, zinc-topped bar and lot of natural wood, including tables built from red oak harvested at Towle Farm itself.

More than two dozen taps pouring Smuttynose beers, Smuttlabs beers and selected guest beers will be featured, as well as cask-conditioned offerings, vintage bottles from the Smuttynose Big Beer Series and growlers to go. The menu will use ingredients sourced from Seacoast farms and fisheries, and from gardens that will be planted on site.

“Opening this restaurant has been a long-time goal for Smuttynose,” said company founder Peter Egelston. “We are looking forward to expanding our hospitality, widening the choices of those who visit us to not only include brewery tours and samples, but also the opportunity to relax over a terrific meal and outstanding beer in a comfortable, informal setting.”

Executive Chef Kevin Hahn will lead the culinary team.

Seacoast diners may know Hahn from his time as co-owner and chef at Pepperland Café in South Berwick, Maine, or his wins as the “People’s Choice - Best Chef” at the 2009 and 2010 Spotlight Awards.

“I make simple, wholesome, delicious foods that aren’t hard to understand, even if they’re a little different from what you’ve seen before,” Hahn said. “I’ve cooked everything from southern American and English pub food to Cajun, vegetarian and Asian foods. I’m really excited to combine all those influences in a menu that will offer something approachable but also exciting and satisfying for anyone who walks in the door.”

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