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Beautys Luncheonette
Photograph: Courtesy Yelp/Alexander M.

The 80th anniversary of Beautys Luncheonette is approaching, but it's never been younger

If the words "Mishmash and a Beautys Special" sound like music to your ears, we've got some great news for you.

JP Karwacki
Written by
JP Karwacki

An institution like Beuatys Luncheonette, approaching 80 years in business, wasn't going to let something like an pandemic shut it down—even though many imagines that's what was happening on March 17, 2020 when Larry, Elana and Julie announced the famed diner's temporary closure.

Three months later, the son and two granddaughters of Beuatys founder Hymie Sckolnick announced that they would take advantage of this down time to undertake a rejuvenation project. Despite the delay in construction and other complications related to the restructuring of a space as old as it was, June 28 marked the day the team could officially unveil the new design and décor, and—more importantly—treat their first customers to what Beautys is known for: A comforting breakfast.

Having trusted HRH Design to restore the place without denaturing the essence of the institution, it's positively mission accomplished on the inside and the outside. Chairs and benches in bluish leather skillfully rub shoulders with the metallic siding that characterizes the diners of the 1950s, as well as a tile mosaic at the entrance with the official logo next to reception, proudly displaying the year the institution was born: 1942.

On the food side, we don't have the full pre-pandemic menu yet, but the ultimate favourites are back: Mishmash omelettes, waffles and pancakes, the Superbeautys, smoothies, banana cake and, of course, the famous Beautys Special with smoked salmon, cream cheese, generous slices of tomato and red onion and capers on a Saint-Viateur bagel.

With the 80th anniversary coming up in 2022, it's safe to say that Beautys has never looked younger.

Montrealers can now visit the renovated Beautys Wednesday through Monday, 8am to 4pm.

You can read the original article in French by Tommy Dion here.

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