DALLAS TWP. — Jeremiah Coopersmith calls the Beaumont Inn the best kept secret of the area.
The inn, about 10 minutes away from the heart of Dallas, aspires to provide the perfect setting for anything from a mid-week dinner for two to a wedding for over 200, a considerable accomplishment considering that just over three years ago many feared the landmark would be lost.
When its owner Robert Friedman purchased and then renovated the business in 2012, he did so with great attention to detail, preserving the Inn as both a historic site and a thriving business.
After it was completed, the 65-year-old building had 10 rooms, each decorated with the same careful attention he gave to detailing the bar and lounge, restaurant, patios and grounds of the property along state Route 309 near the Wyoming County line.
Friedman, former owner of Friedman Electric, has continued to pay attention to every detail of the Inn, including its menu, its decoration, its maintenance, its service and its special events.
Coopersmith, recently appointed the inn’s general manger, describes some recent changes as “innovative” and responsive to guests’ needs.
Welcoming each season
The inn seems especially suited to the season — both inside and out. Surrounded by trees bearing leaves in a variety of vibrant colors, its interior is also carefully decorated with an autumn bounty, pumpkins and other fall vegetables gracing its boughs.
The establishment built in 1948 brings together both the traditional and the contemporary, with seasonal offerings that Coopersmith says are unique.
“For example, our happy hour which will begin on Oct. 21, will make items such as baked brie and other specialty items available to our customers,” he said, “dishes not usually expected at a happy hour.”
For those wanting to spend time over a meal with friends and family, the inn offers a full menu with unique items as Colossal Crab Cocktail, presented over dry ice, fall harvest salad and a signature autumn risotto, among traditional favorites such as breaded eggplant, crab cakes and chocolate layer cake.
The Inn’s Autumn themed menu will also be available on Oct. 21.
Also featured is a full bar, making available a variety of upscale drinks for thirsty guests.
Farm fresh ingredients
Executive Chef Jeff Huntzinger brings not only talent to the establishment, but a commitment to fresh ingredients with an on-site vegetable garden, making many “farm-to-table” dishes possible. Fish comes fresh from the Jersey shore.
Special events coordinator Nancy Kaminski recalls several brides who were able to pick out vegetables which made their way to reception menus.
“I’ve been to many weddings and don’t usually recall what was served,” said Kaminski. “But our menu is not only delicious, it is memorable.”
Among special events, and there are many, Kaminski said weddings are a favorite.
“With 50 acres of grounds, our couples can choose to have endless settings for both the ceremony and reception,” said Kaminski. “Everything from Italian lighting in the evening to celebrations that take place amidst our magnificent botanical garden.”
Couples often have a favorite family recipe served at their reception, bringing a sense of family and authenticity to their day.
Two patios surrounding the inn are only a few steps away and provide opportunity for guests to enjoy the inn’s outdoor area, complete with a bridge that runs over a small creek from patio to patio and a variety of plants providing a bit of depth and color.
The inn, Kaminski said, welcomes a variety of events ranging from bridal showers to christening parties.
Taking a minute from his busy schedule to sit in the midst of inn’s dining room, Coopersmith recalls a group of friends, all from about an hour away, who met up for a night of food and drinks.
The group, he said, then retired to their rooms at the inn for the night and were able to share breakfast together the next morning.
“There are so many different options that make the inn enjoyable to our guests,” said Coopersmith. “We pay attention to every nuance from music to table settings to the decor of our rooms, doing our best to make our guests’ experience here memorable.”
