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.  Friday – Sunday, we serve brunch from 11 am to 2:30pm, and we re-open our dining room at 5pm until 10pm.  

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 Friday – Sundays from 5pm to close.  

There are three free lots. We have a lot located directly next to our patio that we share with La Comida, where Spiral Diner used to be. 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.

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.  

Corporate Events, Buy-Outs, and Private Parties: Please email eat@restaurantbeatrice.com with this information: your contact information, number of people, date and time, budget, and any requests or allergies.  The dining room seats 50.  The patio seats 60.  They are available for rental separately or together.  Someone will answer your query within 24-48 hours.

Large Parties:  Open Table will accept reservations of up to 10 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) 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.

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. Our Executive Chef, Terance Jenkins, is a New Orleans-native who owned and operated a Cajun catering business prior to leading our kitchen.  Chef Terance started his career making gumbo at Commander’s Palace.

First and foremost, Restaurant Beatrice is one of less than ten restaurants in the United States to successfully achieve (pending) B-Corp Certification.  Our designation is “pending” for the simple fact that we have been open for less than a year.  To achieve this designation, companies must undergo a rigorous assessment and grading process designed by a team of international experts who are focused on creating a more “inclusive, equitable, and regenerative economy.”  B-Corp Certification required Restaurant Beatrice to register as a Public Benefit Company. We are obliged to produce a report of our company’s success in meeting our public benefit objectives and the standards used to measure these benefits. This takes time to measure, track, and report. 

For now, our restaurant is working with local farms and farmers.  We proudly source from Profound Farms for eggs, Red Bird Farms for chicken, 44 Farms and A Bar N Ranch for our beef.  We have started purchasing and raising our own pigs. For produce, we work closely with Restorative Farms in South Dallas for fresh, organic produce. The chefs adopt seasonal menu development.  We are especially proud to announce that we have started piloting commercial composting with Restorative Farms and Joppy Momma’s Farm. We will post updates about this process on social media. Our team at Beatrice is focused on minimizing waste–reducing, reusing, and recycling where we can–and serving sustainably-sourced proteins and seafoods. We are learning ways to measure our carbon footprint and reduce this footprint. We are educating our staff and soliciting them for their engagement and ideas on how to conserve, protect, and honor the resources we have: both human and environmental. We intend to disclose our efforts after one year of operation and hopefully inspire others to forge new ways to connect with our food, its history, our cultures, and show respect for our environment.

Moreover, Michelle’s Mammaw, for whom the restaurant is named after, coveted all her ingredients. She gardened and grew her own ingredients. Beatrice pickled her harvests, and she practiced nose-to-tail eating. Michelle’s homesteading grandmother made considerable efforts to minimize waste and practice a life centered on economy of resources.  Beverage napkins and straws will only be available upon request. We opted for an air dryer instead of paper towels in our restroom. We are using compostable take-out containers.  Our menus are cut and re-used as liners for our soups. We pickle and jam produce throughout the year, and we ensure that those ingredients are in season.

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.

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 eat@restaurantbeatrice.com for pricing and options. We enthusiastically recommend our Celebration Pavlova, and it’s always best to pre-book this when making a reservation.

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.

Yes, we do.  Happiest Hour runs from 5pm – 6pm Tuesday though Friday.  Come early for dinner to enjoy discounted drinks.  All craft cocktails are $11.11, nearly all beers are $4, and nearly all of our chef-selected wines by the glass are $11.11. 

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

Our craft cocktail program has been well-received by our guests for a variety of reasons.  We make mixers in-house.  We make our own tonic and Citrus Stock from citrus husks instead of pre-made sweet and sour.  Additionally, our drinks are outstanding because we use fresh grown herbs that our staff harvest daily, 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@restaurantbeatrice.com. 

Chef Terance vetted all our wines to ensure that they would pair well with the menu.  The wine list is tight and carefully curated.  Our wines have a point of view.  The selections represent the best traits of the varietal or the winemakers are clear in how they adding on to the varietal and have distinguishing characteristics.

To truly support folks in recovery and people who do not drink, we are working on a Non-Alcoholic menu.  We want to normalize and appreciate sobriety.

Our patio bar program is developing in stages.  

All of our management team was either born or raised in Oak Cliff or lives in Oak Cliff.  While there has been extensive development in our neighborhood, Michelle opened Zen Sushi in 2007, when the Bishop Arts consisted of only two streets on the same block:  7th and Bishop, and the closest sushi bar was across the Trinity River.  It was one of the first Asian concepts in Oak Cliff.

At both Zen and Beatrice, we train, employ, and work directly with people from our community.  Oak Cliff is a neighborhood undergoing rapid development and gentrification, with large pockets that have been historically underdeveloped, under-resourced, and chronically underemployed.  Job creation is a powerful form of equity.

We want to offer a different experience: in terms of our menu, in terms of how we model our practice, in terms of creating spaces that are more inclusive and less exclusive, in terms of how we source and treat our food and people.  Restaurant Beatrice pioneers pathways demonstrating culinary excellence and integrity from this community, by its own residents.  We are not transplants.

Your patronage of Beatrice gives back to communities that need the most support.  We are proud to be the first restaurant account for Restorative Farms, a nonprofit that arose from the belief that access to healthy foods is a form of equity to communities that have been resource-depleted.  The farm provides organic, high-quality, affordable produce to the community while also creating jobs for neighborhood residents by outfitting them with skills and experience to transition out of poverty.  Many of farmers who grow the food you eat are from Oak Cliff.  We know our farmers.  They bring the produce to our chefs, in person.  We know one of our ranchers, as we are starting to raise our own pigs.  

We are fully vested and investing in Oak Cliff and its people.

Restaurant Beatrice has a small number of designated non-profits we work with.  

We have a decided mission to invest in our own community and its people, so how we choose to give back echoes these values.  Specifically, we work with Restorative Farms and last Christmas, our restaurant organized a fundraiser for two beneficiaries.  We supported our neighborhood’s annual food drive.  We raised funds to stock our local pantries, and we also donated these funds for our neighborhood’s Secret Santa, assisting families undergoing financial hardship. 

Finally, we are invested in working with groups to promote mental health support within the F&B industry.   

We are working towards this.  For now, you can phone in your order like you would for a Pick Up Order, or you can come directly into the restaurant and shop in person.

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, they 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 how unnatural our standard diets are.  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.