News : Deconstruction: What's Old is New

Oct 14, 2015

Originally published in Taste of the Seacoast magazine.

By Craig Robert Brown

The first thing you notice about Hayseed Restaurant, a new dining venture from Smuttynose Brewing Company, is its close proximity to the popular brewery's facility in Hampton. In other words, fresh, cold, craft beer is never in short supply. The next thing you'll notice about the restaurant is that it doesn't look like a restaurant at all. Built into a Victorian-era farmhouse, Hayseed has taken sustainability to a new level, working with local farms and fisheries for its menu items, and preserving and repurposing a historic landmark that harkens back to this seaside town's farming past.

Smuttynose's 14-acre campus in Hampton was designed and built from the ground up, always with sustainability in mind. Since breaking ground on the project in 2012, Smuttynose's owner, Peter Egelston, knew he wanted to save as many of the property's original structures as possible. That included two barns and the Towle (pronounced toll) family home.

To read the full story, pick up your copy of Taste Volume 16, Number 3 wherever magazines are sold.