Beer Nerds and Foodies, Get Yourselves to Decadent Ales' New Taproom Now
Eclectic, dessert-inspired beers and Filipino-Hawaiian food from CT-based Hapa Food Truck make this one of Westchester’s coolest new hangs.
Photos By Andrew Dominick
Double Whipped Strawberry Cream Pop, Holiday French Toast, and Coconut Almond Macaron all sound like desserts, but each is an IPA created by the minds at Decadent Ales, a brewpub that opened at Half Time in Mamaroneck in early December.
Before a microbrewery could operate in Mamaroneck, officials had to amend the village’s zoning code to allow for beer production. It was a lengthy process, but a year and eight months later, Decadent Ales is serving pints of their velvety smooth dessert-inspired brews.
For owner Paul Pignataro, the idea for these mad-scientist-like beers spawned from frustration. “I got into beer because I got tired of reading labels that said, ‘marshmallow this, marshmallow that’ and it would never taste like it was supposed to,” he says. “I would have food and wonder if I could recreate that in a drink.”
Because of this, you’ll see — and hopefully sample — creamy, spiced, sweet IPAs on tap that are different from the norm. Cherry Blossom Mochi — made with Pignataro’s homemade marshmallows — is like drinking an ice cream float. Pecan Pie IPA is hoppy enough that you know it’s beer, but with a subtle toasted nuttiness.
Traditionalists, don’t worry, Decadent has the stouts, barleywine, and brews you’re used to. On your first visit, go for the flagships: Flora, a low ABV session IPA, and Opulence, a tropical, New England-style IPA that has enough bitterness to balance out the “juice.”
There’s food here, too, and it’s no second fiddle to the beer. Those near the Connecticut border might recognize Chris Gonzalez of Hapa Food Truck cranking out tasty tacos, beefy burgers, and more, with his Filipino-Hawaiian stamp on each dish.
All of Hapa’s staples are present at Decadent, including the sought after Hapa Burger (caramelized onions, cheddar, crispy pork belly, tomato, and signature aioli) served on Gonzalez’s special recipe purple yam bun. That’s a wise choice, but you may also fall in love with Hapa’s bulalo burger, a take on Filipino beef-and-bone-marrow soup, served with roasted bone marrow that you scoop onto the burger. Wind up with a buzz, and bulgogi fries — shoestring potatoes covered in slow-roasted brisket — are the ultimate drinking companion.
If you’re watching what you eat, Hapa has plenty of vegan, gluten-free, and non-dairy choices. Additionally, there are seasonal selections like spicy coconut laska ramen with grilled shrimp, and sisig, a traditional Filipino dish of braised Berkshire pork, peppers, homemade chicharrons, and a soft egg, served in a sizzling cast iron skillet that gets deglazed tableside with splashes of Decadent beer.
The taproom (it’s kid-friendly, by the way) is open Wednesdays and Thursdays from 4 p.m. to 9 p.m., Fridays and Saturdays from 11 a.m. to 10 p.m., and Sundays from 11 a.m. to 7 p.m.
139 Hoyt Ave
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