The Piggy Bank Is Back. The Business Backstory Behind This Revival
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Photo Credits: Photos of Building on the Left: Meghan Spiro.
Photo of Co-owners Greg Colon and Kamel Jamal: Katie Hellmuth
You’ve been reading about the new Piggy Bank around the webs here, here, and here. There is a depth to this revival. A meaning to its renovated significance from two food veterans on Main Street: Kamel Jamal (Beacon Bread, WTF, Ziatun, The Station Dispensary), and Greg Colon (Draught Industries). An unlikely pair to some, but a star-aligned connection for those who know them.
In the olden days of Beacon (version 14 years ago…which are “new/old” years for those who have lived here longer), there were a handful a restaurants you could choose from. Your choices were the Piggy Bank, Brothers Trattoria across the street for pizza, calamari and chicken parm. Further down Main Street was Sukhothai. Max’s on Main was still Max’s. Xin Xing, the Chinese restaurant next door was open (then closed, then just reopened). Ella’s Bella’s as a brick and mortar didn’t exist yet - it was just Carley delivering her rock-salt topped chocolate chip cookies to coffee shops like Bank Square.
There was a burger joint, a diner (not the Yankee Clipper diner but a straight up counter diner), BJ’s Soul Food, a café serving as a lunch spot, the Copper Roof Deli, Mr. Vs, a few ice cream spots and more pizza options. Draught Industries didn’t exist yet.
And then the tipping point started in Beacon. More people started moving here and tourism was increasing. The Piggy Bank closed and became Dim Sum Go Go and then The Vault. Hudson Valley restaurateur Kamel Jamal transformed the little faceless diner into Beacon Bread Company and WTF with a gorgeous interior (the storefront on the right is Beacon Bread as country-cottage bohemian, and on the left: WTF as plush upscale boho, eventually blending to become one restaurant). He then opened Ziatun, the Palestinian-owned Middle Eastern food haven.
Both eateries are decorated in what has become Kamel’s signature blue chairs and affinity for booths.
Draught Industeries, the bar opened by Greg Colon, who is the co-owner of The Piggy Bank 2.0.
Photo Credit: Katie Hellmuth
Draught Industries, from Greg Colon, opened in what felt like a mysterious hallway with oak wood floors down by Kennedy’s Fried Chicken. It was narrow, warmly dark, lined with brick, and offered an unusual menu of craft beer with curious descriptions one didn’t see in these parts. Then Draught offered a very limited menu, and it became the first spot for regular Editorial Meetings for A Little Beacon Blog as we developed our collection of the Things To Do In Beacon Guides.
Years later, Greg boasts to ALBB of Draught’s California-style tacos: “Draught has the best Mexican food in your entire life. At least in Beacon.” But don’t tell Dulce Cielo MX he said that…
Former Owner of the Vault, Tony, Says Goodbye
Former owner of the Vault, Tony DiSarro and his wife Fran. After the closing of the sale to Kamel and Greg.
Photo Credit: Katie Hellmuth
During ALBB’s interview with Kamel and Greg to learn about their partnership for the Piggy Bank revivial, The Vault’s former owner, Tony DiSarro, and his wife Fran and their dog, walked in. Tony confirmed that they were retiring. “We want that 4 month break. We always got a phone call on a Friday night. No matter how good you keep your infrastructure.” Tony worked full time as a professor at the West Point specializing in constitutional law.
“We have a lot of wonderful memories here,” they told ALBB. Fran lit up at the number of celebrities they met and hosted during film productions at the eatery. “We met lots of celebrities with filming here over the years, and people coming in. Neighbors. That's the apart of it I liked a lot.”
Tony was unimpressed with the celebrities, but Fran continued: “Ben Stiller! He put in those green plants that were around the patio. When they came in to film here, they liked these plants better.” Ben Stiller’s plants in the Piggy Bank 2.0 did not remain.
Beacon Entering Its 2.0 Era
CO-owners of the revived Piggy Bank 2.0: Greg Colon and Kamel Jamal.
Photo Credit: Meghan Spiro
Beacon’s “tipping point” phase is a full tidal wave now. “Old Beacon” is known as “the locals,” and “New Beacon” is in its “New New New Beacon” stage, which is a mixture of new residents and regular day-trippers. Rumors started that The Vault was closing or selling.
“We have always been entrepreneurs with dreams. Business people. Like-minded industrial people; always talking about the next thing. We are constantly talking with each other. This was put in front of us.”
Over at Draught, Greg’s wheels were turning. The idea of buying The Vault popped on in his mind. Greg and Kamel have known each other for years, working together in the restaurant industry. It had been a while since Kamel had been to Daught, but he and his wife Lena had been out walking one day, like they do between their latest acquisition of the Old Beacon Police Station across the street, which they transformed into The Station Dispensary (in a smoking blaze of irony), and Beacon Bread.
The Piggy Bank 2.0 location with patio. Located across from Kamel’s property, The Station Dispensary, and down the block from Greg’s Draught Bar.
Photo Credit: Meghan Spiro
“I saw Kamel on a Saturday,” Greg told A Little Beacon Blog. Kamel picked up the next sentence: “The stars all aligned. There was no reason to be at Draught that day. I hadn’t been there in one year. As we walked by, Lena (my wife) and I made eye contact. I said to her: ‘Let's go in and say hi.’”
Greg spotted them. They chatted, and then Greg put it out there: “What do you think about The Vault?” The idea spawned. Kamel cocked his head and said: “I'll call you tomorrow.”
Greg and Kamel, standing in front of the custom designed, hand-carved bar of The Piggy Bank 2.0. They are holding a golden pig, which has become their signature and logo.
“We have always been entrepreneurs with dreams,” Kamel told ALBB. “Business people. Like-minded industrial people; always talking about the next thing. We are constantly talking with each other. This was put in front of us.” Tony had approached them 3-4 years prior about buying it, they told ALBB. But the timing back then wasn’t right.
What makes their partnership work? “We have specialties that are far different from one another,” Greg said. “Kamel is by far the most experienced, proven success record. From my eyes. He knows the kitchen.”
For Kamel: “Greg’s OCD is great. He's like looking at Matrix with this guy.” On a successful business partnership, Kamel continued: “Key to a successful project is the players. Playing your role to the best of your ability. Trust and faith in who is on your team. Don't correct them. Encourage them. Be willing to learn at any moment at any time.”
While the Renovation of the Piggy Bank was still under construction, it was entering and winning wing competitions. Pictured here are Adam Sternberg, who is heading up the kitchen, and co-founders Greg Colon and Kamel Jamal.
Greg continued: “There is not jack of all trades, master of none. That's what makes a successful partnership. And the trust factor. Once the trust factor is gone, it doesn't exist anymore.”
It’s hard enough running a business on one’s own. Having a business partner can be a blessing and a challenge at the same time. Customers will usually never see under the hood with the details, but the partnership is vital to the business continuing forward.
Kamel explained: “In this agreement, we honed in on these things. Respect for one another in so many different ways. Respecting each other's feelings. Intuition is vital. I can't go into a work environment and not have that. His feelings are real.”
The public and customers may not know it, but Kamel’s and Greg’s friendship existed for years prior. “We developed years of organic friendship. Nothing binding us. It happened organically. Makes it so much better. We know who we are individually. I know what kind of person Greg is. And he knows me.”
The Renovation
The golden pig of The Piggy Bank 2.0.
Photo Credit: Meghan Spiro
“There’s always nerves. For me, it changes. Nervous at first. Then it turns into pure excitement; into fun things. Picking out the bar counters. Then closer to execution, more excitement. You need nerves.”
For this interview we sat out on the back patio of what was then The Vault in November 2024. I looked out at the empty patio chairs, envisioning the overhaul that was about to take place, and asked them: “Do you ever get nervous? Or are you just forward motion, ‘Let's go…I see what it looks like.’”
Greg answered first: “There’s always nerves. For me, it changes. Nervous at first. Then it turns into pure excitement; into fun things. Picking out the bar counters. Then closer to execution, more excitement. You need nerves.”
Kamel answered next: “Every time I do this, the excitement starts. When does it start? When the hammer hits the nail. Then I say what the hell was I thinking.”
Piggy Bank Co-owner Kamel Jamal in front of the new bar that was hand-carved for the space. This photo has been recreated above with the completed bar and Co-owner Greg Colon in the photo.
Photo Credit: Katie Hellmuth
“We're creators,” Kamel continued. “The fact that we have this ability to create something. It's never the destination for me. It's the journey. We live day to day happy, sad. The final destination of life is 6 feet under. It’s the journey for me. The process. So many different emotions. It's exciting. Once the doors are open - it’s at another level after the doors are open.”
The Piggy Bank is open now, but at the time, the partners were making one big decision: “We are moving the bar,” Kamel stated. “We are making a bigger bar, that is for certain. We are claiming local Beacon business. We need a locals bar.”
Lena Jamal, wife of Kamel, during the renovation.
Photo Credit: The Piggy Bank
While there are bars with a locals vibe in town, Beacon was once home to 300 bars back in a day. There was a hole after Max’s on Main closed and became the marble covered, historic renovation that is now Lyonshare - as beautiful as it is. The spot was known for TV programing of old movies and sports. The day of that opening, ALBB readers demanded to know: “But is there a TV. Will there be sports.” At the time, ALBB could not get an affirmative confirmation. But now we know: No TVs with sports at Lyonshare.
The Sports TV. One of many inside of the Piggy Bank 2.0. TV programming continues while bands play live music.
Photo Credit: The PIggy Bank Video Screenshot
Over at the Piggy Bank: “YES,” was the single-worded answer when ALBB asked about sports and TV. In fact, now that the bar has been moved from the back of the room to the long side wall for more dancing and bar standing, there are more than one TV with sports. Lots of sports. And live music.
In fact, Kamel told the Chronogram: “We did the design ourselves but put a lot of intention into it, such as using oak furniture to represent the wood we use for smoking, and creating an old-fashioned bar that was made to look like it’s been there for a hundred years. It’s basically a sports bar but bougie; a place that has a welcoming South Carolina elegance, but there are also TVs at the bar.”
Opening Day
The Piggy Bank 2.0 opened last Saturday to a great crowd. It was one of the busiest Saturday’s in Beacon of the spring season, and people were buzzing about who went to the Piggy Bank’s opening. If they didn’t get to go, they said, they knew they were coming in soon.
On the menu, in the Handhelds section alone, there is a strong southern pull. Starting with Buttermilk Fried Chicken Breast with Pickles, Malted Buttermilk Mayo, Crisp Greens and Sweet Potato Bun; Tenny Hot Fried Chicken with Buttermilk Fried Chicken Breast, Nashville Hot Dust, Kicked Up Slaw, Teller Sauce, Pickles and Sweet Potato Bun; a Veggie Burnt End Grinder with Burnt Walnut & Chickpea Ends, House Sauce, Pulled Mushrooms, Kicked Up Slaw and Seeded Sub Roll; and a Nashville Hot Catfish Po’ Boy.
The kitchen has been separated into Chicken, Pork and Veggie to respect different food choices, as well as the ability to honor religious restrictions. The kitchen is helmed by Adam Sternberg who is no stranger to Beacon and once led the kitchen of a Beacon eatery who replaced The Copper Roof Deli where he was sprouting his own quinoa in the basement. Wappingers also misses Adam, as he closed The Hog, but Wappingers Rises, who used to live in Beacon, arrived promptly to the Piggy Bank, kids in tow.
Currently open every day except Tuesday, keep your eye on the Piggy Bank’s Instagram for menu features and celebrity sightings of locals themselves coming back for more.
The revived Piggy Bank 2.0, with new bar, floor, vibe and menu.
Photo Credit: Meghan Spiro.
The moved bar, to be longer.
Photo Credit: Meghan Spiro
