"Housed inside a cozy bungalow, Beatrice is a nod to the full scope of New Orleans food culture, from its charming Southern bistro dining room to the lively patio, where they host crawfish boils if you’re lucky enough to go while they’re in season. The cured meats, including boudin and the andouille sausage used in the gumbo z’herbes, are all made in-house, while the meat in the beef bourguignon is sourced from a Louisiana ranch run by the owner’s family. The menu rotates according to freshness and sustainability—this is Texas’s first ever environmentally certified B-corp restaurant—but Mammaw’s Fried Chicken is always there, and always necessary. Brined, spiced, crunchy-crispy, and served with house pepper jelly, there’s a reason the restaurant is named for her." - Rosin Saez
