Bud’s plans are to restore the building to its original look, based in part on a photo he found from the Beacon Historical Society. Did Bud know that the building had recently been designated historic, and that Richie and Harvey objected to the City of Beacon doing that? Fearing that it might hinder the sale of the building since any upgrades would need to fall within historic code which tends to be more expensive?
“No,” Bud told ALBB. “These are the plans I had for it anyway.”
Milk Washing Everything - Flipping The Look From Dark To Light
Former patrons will experience a total change from the outside to the inside of the building. According to a photo held by the Beacon Historic Society, the building was white washed with black windows.
“It is called milk washed,” But explained, “where you’ll see the original red brick under the white coating.” This aesthetic will be inside and out. The infamous dark wood bar is being replaced with a white quartz top. Regulars who were used to sitting in the warm wood might experience a pleasant surprise of fresh white quartz.
The tin ceilings will remain, but are being changed from black to antique white. The front door entrance will be grander, with double doors that are almost twice the height. The kitchen has been completely ripped out. “We need to keep it to code, so all of it is getting redone,” Bud confirmed. Outside the kitchen, where the service station used to be, will be the oyster bar. Bud showed this to ALBB by placing his body in the middle of the corner and spreading his long arms to approximate the size. His eyes lit up as he envisioned the events they could have around the oyster bar, with a similar bench layout of seating down the living room side of the restaurant.
The restaurant will be called Lyonshare.
Will It Be A Hotel Upstairs?
As Bud is renovating the building, ALBB asked him where he is staying. Did he buy something? Is he renting? “Rent is worse here in Beacon than it is in NYC. Finding someplace to rent has been difficult. I’m still searching.” Will he make himself an apartment upstairs? “The building is zoned as a hotel,” Bud told ALBB. “I think eventually it might be a hotel. Right now, we are just wanting to get the restaurant open. Maybe in 6 months we want to figure out what to do up there. Everyone I talked to thinks that would be a good idea.”
Bud says he is heartened by the sense of community in Beacon, and those in the restaurant business who want to help him. “All the other restaurant owners. People from Carter’s. The bar people. Everyone has been super helpful. They offered a list of vendors. I feel the sense of community. That has been very refreshing.”
Bud’s Entertainment, Music and Arts Background Will Bring More Things To Experience In Beacon
Bud opened Black Betty in Williamsburg, in 2000. Williamsburg at that time was undergoing a massive transformation, from blocks and blocks of garages - literal garage doors everywhere with bands playing behind them sometimes - to a neighborhood with baby strollers. “We were one of the first bar/restaurants in that first wave.” When they closed earlier than anticipated in 2009, one publication described Black Betty as “among the first of North Brooklyn’s early gentrifiers to be driven out of the neighborhood.”
In an article capturing what seemed to be a dramatic closing nine years later during a lease negotiation dual, Bud was quoted as saying: “‘We were definitely the first of a new breed of Williamsburg bars and performance places — and I don’t see something truly replacing Black Betty,’ said co-owner Bud Schmeling, whose intimate concert venue and attached Middle Eastern restaurant has drawn acts including Sharon Jones and the Dap Kings and Antibalas for free shows.” The food was also described as North African and Mediterranean.
Bud says he is digging into Beacon as his place of residence, plans to be at the restaurant every day, and intends to join the Elks Club. He was manager at Peter Luger for 14 years. After that, he was manager at Gage and Tollner. “It is there I met Adam Shepard,” Bud expands, “who was the executive chef and is designing our menu at Lyonshare.” Bud is also currently a senior writer at the award winning Victory Journal, a quarterly on sport and culture.
Are The People Of Beacon Satisfied?
Prior to this article publishing, ALBB described Bud’s stated plans to a focus group person who was committed to believing the rumor of the steakhouse concept. After a blink, the focus group person reflected: “Well, Beacon needs a steakhouse.” Proof that these Beacon people cannot be satisfied.
Based on Bud’s culinary and life experiences, seems like this renovation is going to bring another breath of fresh air to the block, which is flanked by Palestinian owned Ziatun, Isamu, Homespun, with Healthy In Color for carefully nutritionalized juices and salads across the street.
Looking forward to the reveal!
