Beige & Beige
presents a host of dazzling new colors

By: Frank D. Quattrone

Beige & Beige, one of the most elegant restaurants in the region, has been quietly evolving into so much more than a fine dining destination. Open since September of 2002, the stately pleasure palace in Huntingdon Valley has introduced several changes over the last year, including brunch on weekends, a low-carb lunch menu, a comfort-food lunch and dinner menu Monday through Thursday, and, as of last week, a sparkling new Sushi Bar.

Asked why the Continental French restaurant has undergone so many changes, lovely co-owner Geyene Shusterman explains that she and her husband Leon are only responding to persistent requests by their regular customers.
"Brunch began a year ago," she says, "because people kept asking for baby and bridal showers with a brunch menu. We started out with some set menus and then altered them as needed to meet their desires. We offer three courses, with lots of variety in each and time between courses to talk and enjoy your company."

The sumptuous, complimentary floral arrangements that center each table are the work of Geyene's sister Rosanna, the hostess and wife of the restaurant's talented executive chef, Aleksandr Radionov, a classically trained French chef who has cooked aboard cruise lines in the Black Sea and once helmed the kitchen at Tatiana, one of the Big Apple's two premier Russian restaurants. Rosanna is also responsible for fashioning the shavings, creams and other accents that highlight various cakes and sweet treats.
First course on the brunch menu, which is available for parties of 10 or more, is a choice from among several salads, crepes, and intriguing offerings, including Seared Tuna a Poivre with mesclun salad; Caesar Salad with crispy croutons, romaine lettuce and fresh, shaved, aged Parmesan cheese; a trio of crepes that might include Seafood Crepes stuffed with lox, crabmeat and red caviar, Spinach Crepe with mozzarella and tomato, and Wild Mushroom Crepe; Asian Salad with Tuna Tartare; green mix Duck Salad with Mandarin oranges; Greek Salad with feta and Nicoise olives; and mixed Sushi.

The entrees will also vary, according to the party's tastes and preferences, but may include the likes of Grilled Rack of Lamb with rosemary and olive oil; Grilled Marinated Chicken Breast with grilled zucchini and yellow squash; and special items like a Seafood Combination of caramelized scallops and oysters and crispy calamari.
The dessert course offers such tasty treats as Chocolate Souffle, tiramisu, ice cream decorated with berries, a variety of gelati, Berrie Platter on creme fraiche with a touch of chocolate sauce, and Belgian Waffles with fruit compote and ice cream. Depending on what is ordered, brunch prices are $25, $30, $35 or $44 per person for the height of elegance.

A seeming far cry from the elegant brunch spreads is the new Comfort Food Menu. Geyene Shusterman says, "Although we only started offering it a few weeks ago, it's been a huge hit already. We began presenting it to accommodate customers who enjoy a more casual menu. We want them to return as often as possible. And we know that some of our younger clientele who are on a tighter budget will be able to do so."

Available for both lunch and dinner, the comfort food menu include starters such as Borscht ($4), Potato & Onion Dumplings ($5) topped with French onion reduction, Meat Dumplings with Tzazeki sauce ($5) and Grilled Vegetables, Hummus and Garlic Toast ($6). Among the entrees are Chicken Stroganoff ($8.50), Homestyle Chicken or Rabbit Stew ($8.50), Calves Liver Medallions ($6.50) served atop mashed potatoes with mushrooms and caramelized onions; Chicken Cutlets ($8.50) with mushroom julienne and puree, and Grilled Scallops ($7.50) with vegetables in sweet sauce.

Geyene also added low-carb items on the menu, based on the La Dolce Diet, in response to customers' requests. With these dishes, she says, "You don't have to count the calories. We added them because we believe in good healthy food, salads, vegetarian items and the like. Everything in moderation."
Among the available low-carb items (all on the lunch menu) are Greek Penne ($9) with feta cheese, Nicoise olives and wine-ripe tomatoes, Grilled Vegetables with Grilled Chicken or Salmon ($10), Greek Salad ($9) and Tuna Salad ($7).

Even the dinner menu has undergone the usual metamorphosis common to good restaurants. New on the menu, and already quite popular, are starters such as Mussels ($12) in white wine and lemon grass sauce; Tomato Napoleon ($9) with balsamic glazed reduction and smoked Gruyere cheese; and Crispy Tuna Asian ($11, small portion; $18, large).

New entrees include Crispy Mushroom Salmon ($18) with scallion potatoes; Baked Vegetable Trout ($18); Filet of Atlantic Salmon ($20) with crispy scallops and sweet crispy rice drizzled with pomegranate sauce; Veal Cigars ($16) served with asparagus and a touch of pine nuts; Pasta with Prawns ($20) in a peppery chardonnay tomato herb broth over your choice of pasta; Filet Mignon Fricassee ($21) and Coq au Vin ($18) imbedded in a fresh loaf.
Also new at Beige & Beige is a prix fixe dinner menu, with different set prices for weekdays and weekends. Call the restaurant for details.
Beige & Beige is a wonderful business owned and operated by Leon and Geyene Shusterman and their family. It keeps growing to meet the needs and desires of the community it serves. These latest offerings make the elegant restaurant an even more desirable dining destination than it was at first blush.

Geyene Shusterman says, "As a restaurant, you are always judged by the last meal. We wanted to create an amazing flexibility so that our guests can order from various menus whatever it is that suits their fancy."
Judging from the buzz we heard at a recent brunch, Beige & Beige has stepped up to a new level of patron satisfaction.

Beige and Beige, 2501 Huntington Pike, Huntington Valley, PA (215) 938 – 8600 offers the finest French Continental Cuisine, artfully presented by our chef Gayane Shusterman.  Strict attention to detail and wide selection of entrees: homemade breads, deserts and signature dishes.  Party room available Sunday a.m. and early afternoon.

Phone: 215-938-8600 | 2501 Huntingdon Pike, Huntingdon Valley, PA 19006-6113| BeigeCustomerService@yahoo.com