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Monday 11am - 9pm Thursday 11am - 9pm Friday 11am - 9pm Saturday 11am - 9pm Sunday 11am - 5pm

Paul Brady Wine

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Beacon, NY
Paul Brady Wine

Urban Winery coming to Beacon, NY this Fall.

A showcase of New York state agriculture through booze, Paul Brady Wine is your one-stop shop to discover the history and the now of New York state’s most fashionable and delicious wines, beers, ciders, spirits, and more, all under one roof. Look forward to choosing classic wines from a collection with offerings from the old and rare to the new and exciting. Plus, grab that six pack of New York’s latest hazy IPA or bottle of small-batch gin, without having to make additional stops!

04/21/2026

PASTA PARTY No. 2: April 30th! Dinner Series with Promises Kept Events Chefs Concludes with…

Appetizers:
-Cetara Anchovies, olive oil, bottarga, house made focaccia $14
-Salumi, fennel mostarda, tarelli $17
-Ricotta, hot honey, garlic, grilled bread $15
-Caesar, croutons, mint, basil, parmigiano reggiano $16

Pastas:
-Cacio e pepe, bucatini, artisanal butter, pecorino romano, parmigiano reggiano, pink pepper $24
-Lobster fra diavolo, rigatoni, vino blanco, calabrian chili, lemon breadcrumbs, parsley $31
-Squid ink bucatini, chitara, rhode island squid, uni creme, fresno chili, chives $29
-Lasagna verde, bolognese blanco, spinach, ricotta, ramp salmorgio $26

Side:
-Broccolini, meyer lemon, bottarga breadcrumbs, grilled ricotta salata $15

*Seatings begin at 5:30PM and the last seating will be 9:30PM

To Reserve, email:
[email protected]
or call us during business hours at 845-440-7649.

04/05/2026

Spritz Break 2026, Saturday April 11:

Food special:
RACLETTE! Swipe to see the deliciousness—what pairs better with bubbly wines and cocktails than melted cheese?!? NOTHING.

*Cheese class with Sarah | Cheesemonger 🧀 will be at 3PM (link in profile to reserve)

Pictured Spritzes:

-Rome With a View (Pollinator Spirits, Method Spirits | New York State Vermouth)
-Industry Sour (FACCIA BRUTTO SPIRITS)

*And many more on offer day of!

Finger Lakes Sparkling Winemakers Nathan Kendall (Nathan Kendall, chëpìka) and Dan Bissel (Keuka Spring Vineyards) will be in store pouring complimentary sparkling wine tastes from 2-3PM

*Bottomless Spritz & Sparkling Wine Happy Hour ($59 for bottomless, a la carte also available) 4-6PM, link in profile to reserve.

FACCIA BRUTTO SPIRITS Pollinator Spirits Method Spirits | New York State Vermouth Matchbook Distilling

04/01/2026

Spritz Break Menu Announcement and scenes from last year!

Spritz Break 2026, Saturday April 11:

Spritzes:
-Blood Orange Spritz ()
-Rome With a View Spritz(.spirits, )
-Industry Sour Spritz ()
-Lambrusco Spritz ()
*Or Select from several of our classic aperitivo offerings for your own spritz adventure!

Finger Lakes Sparkling Wines:
-Up North “American Sparkler” (PBW)
-Extra Brut ()
-Chepika Delaware ( N. Kendall)
-Chepika Catawba (N. Kendall)
-“Cayuco” ()
-Sparkling Catawba (Keuka Spring)
-Blanc de Noirs (Keuka Spring)

Food special:
RACLETTE!

*Cheese class with .eats will be at 3PM (link in profile to reserve)

*In store complimentary wine tastings with Nathan Kendall and Dan Bissel, 2-3PM

*Bottomless Spritz & Sparkling Wine Happy Hour ($59 for bottomless, a la carte also available) 4-6PM, link in profile to reserve.

Shout out ,

And I dare say we will likely be the only joint in the country (world?) pouring two different dry sparkling catawbas on the same day 🤘

03/29/2026

Saturday April 11! Our 4th annual Spritz Break:

-Bottomless Spritz & Sparkling Wine Happy Hour 4-6PM

-Cheese Class 3-4PM! Featuring Cheese Monger Sarah O’Connell (.eats, link in profile to reserve).

-Plus appearances by Finger Lakes sparkling winemakers (and their wines!) Nathan Kendall (Nathan K., chëpika, Hickory Hollow) & Dan Bissel (Keuka Spring Vineyards).

*For this year’s Spritz Break we’re shifting the educational focus from cocktails to cheese and wine—building a more multi-dimensional experience that moves from tasting, to learning, to full-on drinking. From 2–4PM, Finger Lakes winemakers Nathan Kendall (Nathan K., Chëpika, Hickory Hollow) and Dan Bissell (Keuka Spring Vineyards) will be in-house pouring complimentary tastes of three sparkling wines each in an open, tasting-style format. This year’s sit-down class swaps cocktails for cheese, featuring local cheese monger Sarah O’Connell, with a deep dive on Raclette (+++) to keep the alpine, après-spring-ski energy dialed in. Following the tasting and class, we move straight into a bottomless spritz and sparkling wine happy hour—where the focus shifts from “thinking” to “drinking,” you dig? 1990s MTV Spring Break era playlist will be blasting buuuddy!

*Links for both cheese class and the happy hour are in the profile (pre booking happy hour is encouraged but not required—we welcome walk-ins!).

03/19/2026

Friday, 3/27, French Comfort Food w/ at PBW.

Excerpt from our email blast—sign up at our website…

Because Chef Brandon () had worked for Boulud, and he told me he (Daniel Boulud) would come into the kitchen, unannounced, and if you weren’t cutting it—literally or figuratively—he would kick you off your station and take over.

Imagine being replaced mid-service by a legend. Be cautious in choosing your heroes—you just might meet them, and they will likely be better than you at your job.

And this is why French chefs are still the best. Not because of nostalgia, not because of Michelin stars, not because of some romanticized version of a Parisian bistro. It’s because the entire system is built on a kind of disciplined determination that doesn’t care about relevance. It cares about the sauce. It cares about the duck. It cares about whether you can actually cook.

Which brings us to New York wine—because this is where things get interesting.

New York wines have this unmistakable northern French energy. High acid, earthy, slightly aloof. Wines that don’t beg for attention but reward it. They make you remember a version of yourself that may or may not have existed. A semester in Dijon. A train ride to Tours. A hangover in Reims that felt philosophical.

And while I’ve been trained in the French sommelier tradition—decant this, present that—I ultimately subscribe to a more American philosophy, the kind I learned in a different kind of restaurant: get the fu***ng wine in the glass.

Because at the end of the day, all of this—the chefs, the wines, the stories—is about the moment. The table. The hysteria that for a few hours, you are somewhere better than wherever you were earlier that day.

So on March 27, we’re turning Paul Brady Wine into the best French restaurant in the Hudson Valley. Not because we’re pretending to be France. But because, for one night, we actually might be.

[email protected]

03/07/2026

Oh duck liver mousse. Is there actually anything better? WE THINK NOT.

Our 2026 Dinner Series with Promises Kept Events Chefs continues on Friday, March 27 with a night of French comfort food.

Seatings begin at 5:30PM, with the last seating at 9:30PM.

To reserve:
Email [email protected]
or call during business hours at 845-440-7649

MENU
French Comfort Food

Appetizers
-Duck liver mousse, grilled sourdough, fuyu persimmon, pickled kohlrabi $19
-Beef tartare, porcini, charcoal aioli, celery, parmigiano reggiano, black truffle, porcini crisp $18
-Potato & leek soup, braised leeks, crispy fingerlings $14
-Beet salad, citrus, fennel, sauce béarnaise, mint, fennel pollen $17

Mains
-Beef bourguignon, mushrooms, bacon, carrots, potatoes fondant $31
-Coq au vin, pearl onions, pommes duchesse $29

Side
-Celery root gratin, sage, brown butter breadcrumbs $15

These dinners almost always sell out, so we recommend booking early.

To reserve:
Email [email protected]
or call during business hours at 845-440-7649

And mark your calendars for:
Thursday, April 30 — Pasta Party No. 2

“Le bail du nord, mec!” ( )

02/23/2026

Closed today because of the sner 😬 We pride ourselves on being open for you just about 364 days a year, but today we will abide by the travel ban and hunker down. See you tomorrow!

02/16/2026

MENU ANNOUNCEMENT: PASTA PARTY No. 1,
Thursday 2/26, w/ Promises Kept Events Chefs…

Appetizers
-Cetara Anchovies, bottarga, house made focaccia $12
-Salumi, fennel mostarda, taralli $16
-Stracciatella, blood orange, pickled jimmy nardellos, good bread $17 (veg)
-Clams oreganata, calabrian chili, bottarga, lemon $18
-Misticanza salad, fennel, blood orange, red onion, ricotta salata $16

Pastas
-Lasagna, lamb bolognese, arrabbiata stracciatella $26
-Stuffed shells, tomato, parmigiano reggiano $25 (veg)
-Orecchiette, oxtail ragu, chickpeas, harissa, kale, pecorino romano $28
-Mafalde, broccoli raab pesto, peperonata, pine nuts $26 (veg)

Side
-Broccolini, meyer lemon, bottarga breadcrumbs, grilled ricotta salata $15

To Reserve:
📧 [email protected]
📞 845-440-7649 (call during business hours)

02/13/2026

SPARKLING WINE! Whether you’re in Beacon for Valentine’s Day or just doing the cozy winter Hudson Valley weekend thing, pop in and consider a flight of bubbles. We’ve got four totally different sparkling wines.

Here’s the vibe check:

Champagne Method
→ Tiny, persistent bubbles. A little brioche-y, a little serious. Will make you sit up straight.

Prosecco Style
→ Bright, crisp, orchard fruit energy. Easy—the one that makes you say, “Wait… this is dangerous.” But worry not! It’s only 9.5%ABV, and still incredibly textured.

Pét-Nat
→ Cloudy, alive, a little unpredictable in the best way. For your natural wine friend, and we’ve got two of em! Pet Nats. Not friends. I don’t have two friends. Just one. His name is Kells.

Four sparkling wines—all made up north in the Finger Lakes, and up north is for everyone ❤️ Paul Brady

01/29/2026

THE TIME HAS COME AGAIN. 🍷🍝

Our 2026 Dinner Series with Promises Kept Events is officially here — and yes, we’re starting exactly where you hoped…

PASTA.

🍝 Three Dinners | One Series

Thursday, Feb 26
PASTA PARTY I
Wintry, meaty, sauce-heavy favorites

🇫🇷 Friday, March 27
FRENCH COMFORT FOOD
Coq au vin, beef bourguignon + more

🍝 Thursday, April 30
PASTA PARTY II
White asparagus, spinach, pancetta, Manila clams, Rhode Island squid…

✨ Seatings begin at 5:30 PM
✨ Last seating at 9:30 PM

This marks our fourth consecutive year cooking with the incredible chefs from Promises Kept Events, and we couldn’t be more excited to keep the tradition alive. If you’ve joined us before, you already know. If you haven’t — this is the one to book.

The best part?
We’re opening and closing the series with pasta. Too many of you missed past pasta nights, so… we fixed that.

📧 Reservations: [email protected]
📞 845-440-7649 (during business hours)

Seats go fast. Don’t wait.

Address

344 Main Street
Beacon, NY
12508

Opening Hours

Monday	11am - 9pm
Thursday	11am - 9pm
Friday	11am - 9pm
Saturday	11am - 9pm
Sunday	11am - 5pm

Telephone

+18454407649

Website

https://www.paulbradywine.com/

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