Hayseed, Smuttynose Brewing's New Restaurant to Open in 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. Not surprisingly, beer will be featured, with over two dozen taps pouring Smuttynose beers, Smuttlabs beers and selected guest beers, 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 the Seacoast’s vibrant farms and fisheries, and from gardens that will be planted on site, bringing farming back to Towle Farm.

“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, creating beer-friendly food that befits a restaurant associated with a highly-regarded craft brewery such as Smuttynose. Seacoast diners may know Kevin 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; but the management at Smuttynose chose him for different reasons: his versatility, straightforwardness and familiarity with great beer and beer cuisine.

“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,” said Hahn, “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.” 

We’ll share further details, including menus and our opening date, with you once they’re determined, so stay tuned to our social media channels