Management pays close attention to our government health experts. We follow policies as recommended by the CDC and health professionals and do our part to keep the community safe. In the event of any major changes, we will abide by recommended guidelines. Finally, the restaurant industry is heavily-regulated, requiring regular inspections and certifications from our staff. Management takes pride in maintaining high standards of cleanliness and sanitation.
For dinner service inside our dining room on the weekends, we recommend making reservations. Our lunch, brunch, and dinner menus are very similar, and we encourage our customers to come at different times throughout the day. Walk-ins are encouraged and accepted. We have a bar and small waiting area. We are open 6 days a week. Tuesdays – Fridays, we operate from 11am to 10pm, with Happiest Hour running from 3pm-6pm, in between lunch and dinner service. Saturdays – Sunday, we operate from 10am to 3pm and re-open our dining room at 6pm until 10pm. Our patio will always be first come, first serve.
We have a lot located directly next to our patio. 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 lot to the right of Beckley 1115.
Yes, our management team has extensive experience providing catering for elaborate events and private parties. We do have equipment and supplies to cater your next special event. Please email email@example.com with your contact information, number of people, 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.
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 Cajun cuisines 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 Lousianians 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.
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 prepare an assessment 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 Vital Farms for eggs, Red Bird for chicken, 44 Farms for our beef, and we work closely with Restorative Farms in South Dallas for produce. The chefs shop for their own ingredients, and they adopt seasonal menu development. 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. We pickle and jam produce throughout the year, and we ensure that those ingredients are in season.
We are working towards this. For now, you can order directly from our site for pick-up–like you would for a Pick Up Order. Or you can come directly into the restaurant and taste and shop in person.
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 a tad dressier on the weekends. For health code reasons, shirts and shoes are required.
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 firstname.lastname@example.org 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. We source from local farms, when possible. Beverage napkins and straws are only available upon request. We do not offer paper towels in the restrooms and opted for an air dryer. We chose compostable take out boxes. 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 Spiral Diner. 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 3pm – 6pm Tuesday though Friday. All cocktails are $11.11, all beers are $4, and nearly all of our chef-selected wines by the glass are $11.11.
Contemporary Cajun classics in a place that embodies the spirit of Louisiana hospitality
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