For Friday and Saturday dinner and for Saturday and Sunday brunch, we recommend making reservations via Open Table.  We also encourage customers to walk-in.  We are here for our neighborhood and want our amenities to be accessible to everyone. We have a full bar and small waiting area.  

We are open 6 days a week.  Happiest Hour runs from 5pm – 6pm Tuesday – Friday.  Saturday – Sunday, we serve brunch from 11 am to 2:30pm on Saturday and 3pm on Sunday. We re-open our dining room at 5pm on Saturday.  On Sunday, we go straight into dinner service from 3pm – 9pm.   

Special events may require that guests provide a credit card, which will be charged in case of cancellations with less than 48 hours notice.  Cancellations with more than 48 hours notice are not charged. This covers just a fraction of the products that our kitchen orders, and our chefs order based on reservations guests make.  

Our patio will always be first come, first serve.  We do not accept reservations for the patio. During the warm months, we have seafood boils on the patio: at 5pm on Friday – Saturday and at 3pm on Sundays. 

There are three free lots. We have a lot located directly next to our patio that we share with La Comida. In the alley behind the restaurant, we share a large lot with our neighboring restaurant, Beckley 1115.  This marked lot is accessible in the alley behind us, in between Beckley 1115 and Beatrice.  You can also turn onto Ballard Street from El Dorado, and the lot will be on the right hand side. You may also park on the newly paved, larger lot next to Beckley 1115. 

We have good relationships with our neighbors.  We support them.  They support us.  The parking lots are for patrons at any of these concepts.

Yes, we do.  Happiest Hour runs from 5pm – 6pm Tuesday though Friday.  Come early for dinner to enjoy Half Priced Oysters and select Drinks for $11.11.  We are also offering a Prix Fixe for Two for $89, which includes a bottle of wine, entree with sides, and dessert.  For singles, we have a $45 Prix Fixe that provides a salad, main, dessert, and a glass of wine. 

Catering: Yes, our management team has extensive experience providing catering for elaborate events. We do have equipment, staff, and supplies to cater your next special event. Click on our Events page for more information.   

Corporate Events, Buy-Outs, and Private Parties: Here is a link for folks interested in buy-outs.  Here is a rate worksheet.  Click on the tab at the bottom of the spreadsheet for the day you are interested in a private party.   

Large Parties:  Open Table will accept reservations of up to 14 people.  Parties larger than 10 people will be required to pay a deposit that will be applied to your final ticket to reserve your table.  Please call us (469-962-2173) or email us and be ready to pay a $10/person reservation fee to hold these seats.   Depending on your party size, we may require you to work with us to pare down the menu. A service fee of 20% is added to the checks of parties greater than six people. 

Yes, we do. Our menu will always have a selection of thoughtfully and carefully prepared plant-based offerings. We consider it a meaningful component of sustainability practices. Our chefs will also work towards creating options that reflect seasonal, flavorful vegan and vegetarian dishes that are emblematic of contemporary Louisiana cuisine and not just after-thoughts or digressions from their menu.

Michelle Carpenter, the owner of Beatrice, is half-Cajun and half-Japanese. Her father and his side of the family are Lousianans for many many generations. Beatrice (pronounced bee-AT-russ) is the name of her Cajun grandmother, who gardened, grew her own ingredients, and made all their family meals and feasts from scratch.  

No, we want you to feel comfortable.  We are committed to our mission to welcome everyone.  Our dining room is white-table clothed service, so it lends itself to being dressier on the weekends.  For health code reasons, shirts and shoes are required.

We are a seasonal restaurant. Our chef changes the menu as much as three times a week.  If our local farmer brings us beets this morning, beets will be on the menu that evening. A number of guests who have been so far removed from the food chain and agricultural industry do not understand that our standard diets are unnatural, unhealthy, and void of nutrients and fiber.  We are trying to reform and resist the pre-existing model because we do not buy processed, pre-packaged foods to re-heat to our guests for an up-charge.  Almost everything (including nearly all condiments) is scratch-made and dependent on our suppliers.  Eating whole, unprocessed, organic foods is the best way to enjoy a meal. 

In general, traditional coursed dinner service runs one and a half and up to two hours inside our dining room. This depends on how many courses you order and the size of your party.  This is the way our servers are trained and how our kitchen is run.  Brunches have shorter services. 

If you don’t want a more relaxed and coursed service, let your server know at the very start of service.  Many of our guests need to complete their meal in 45 minutes to one hour to catch a sporting or entertainment event down town.  Our server will coordinate with our chefs to get you out in time. We don’t want you to be late or feel anxious dining with us.

All your food is made to order.  Nothing is pre-made to be re-warmed when your server enters it in the system.  Our cocktails are craft cocktails, so these also take time to make.  Our service incorporates small waiting periods in between your appetizer, salad or soup, main course, and dessert courses.  Our chefs make the food as the tickets come in.  If you are in a time crunch, order all at once. We have software programs that tracks ticket times for a full-service meal, from the time you sit to the time you leave. 

You don’t have to have a coursed meal to experience Beatrice.  Please feel free to come in just for desserts and digestifs, just for drinks, or just for salad.  Please let us know what you prefer, so that we can meet your expectations.

Restaurant Beatrice is wholly committed to ensuring that our ambiance is always welcoming. Please always treat our staff with dignity. Our management team is trained to treat guests and co-workers with the respect each person is afforded. All are welcome, and to maintain that mission, harmful and intolerant behaviors cannot be welcomed.

Due to health code regulations, we cannot allow outside food or drink inside the restaurant or its patio. This includes birthday cake. With advance notice, our Pastry Chef may be able to accommodate special requests, including custom birthday cakes. Please email manager [at] restaurantbeatrice.com to order.  Here is a link to custom cake prices. We enthusiastically recommend our Celebration Pavlova, and it’s always best to pre-book this when making a reservation.

Like other restaurants, a service fee of 20% is added to checks of parties greater than six people.  

We have committed to making our restaurant sustainable. Such measures require the understanding and the generosity of our guests. We are deeply grateful to those who oblige us. It takes added corrective measures to do what is right. As we evolve, our team will look for new practices to support this goal. Thank you for taking the time to read our policies.

If you have any questions, please call the restaurant directly: 469-962-2173.

Yes, please call us so that we can make you feel as safe and comfortable to the best of our abilities.  It is important to us to make everyone who comes to Beatrice feel welcomed. 

To dine in the patio, park in the one handicapped parking spot in the lot between Beatrice and La Comida. This parking lot is directly next to our patio and you can access our patio from the side entrance. There is a second handicapped parking space to the right of Beckley 1115. This lot was recently re-paved. It is easier to pull in and out of this parking lot, but requires a short distance into our space.

To dine in our dining room, call us.  We will open the private employee entrance for you so that you don’t have to go up any steps. 

Inside, there are two restrooms.  They are for anyone.  The one on the right is wheelchair accessible.

To start, our dining room has a full bar with a nice selection of whiskeys.   

Beatrice has a scratch kitchen and a scratch bar.  We make nearly all mixers in-house including our own tonic and Citrus Stock from citrus husks instead of pre-made sweet and sour.  We use fresh grown herbs that our staff harvest from our herb garden (when possible), fresh citrus, and premium spirits. 

We are expressly interested in growing our collection of BIPOC or female-owned distilleries or spirits with a female master distiller. 

In the spirit of normalizing and promoting the low-waste bar movement, we encourage guests and other bars to make their own Citrus Stock.  We use our own version of Kelsey Ramage’s recipe, which anyone can search for on the internet.  If you need guidance, feel free to email us eat [at] restaurantbeatrice.com. 

The wine list is carefully curated with the assistance of artisanal wine experts.  Our wines have a point of view.  These selections represent the best traits of the varietal or the winemakers have distinguishing characteristics.  We carry a small number of legacy winemakers, and we also carry a number of wines from boutique vineyards that have multi-generational craftsmanship and are lovingly made. Every iteration of our wine program brings forth improvements.  Our summer 2024 list provides outstanding value on a number of Old World offerings.

To truly support folks in recovery and people who do not drink, we offer a selection of Non-Alcoholic versions of our Signature Cocktails.  We normalize and respect sobriety.

Our reheat instructions for Thanksgiving or Christmas Dinners and Catering are here.

We do not buy, sell, trade, or share your data.  Guests are always able to opt-out of any email or text communications, at any time.  Any communications sent from Beatrice would only be related to your dining experience, your reservation, your order, special requests, or possible products or services we may offer in the near future.