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 – 7pm Tuesday – Thursday on the patio. Friday – Sunday, we serve brunch from 11 am to 2:30pm on Fridays; 3pm on Saturday and Sunday. We re-open our dining room at 5pm until 10pm on Friday and Saturday. On Sunday, we go straight into dinner service from 3pm – 9pm.
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 – 7pm Tuesday though Thursday on the patio. Come early for dinner to enjoy a discounted menu with Lite Bites and a Feature Cocktail, each for $11.11.
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. Please complete this form.
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 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) 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.
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, Creole. He is a New Orleans-native who owned and operated a Creole 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.
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 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.
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 email@example.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.
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.
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 firstname.lastname@example.org.
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 offer a number of Non-Alcoholic versions of our Signature Cocktails. We want to normalize and appreciate sobriety.
Our patio bar program is developing in stages.
We are working towards this. For now, you can order online, phone in your order, or you can come directly into the restaurant and shop in person.
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