Restaurant Beatrice
Restaurant · Kidd Springs
1111 N Beckley Ave, Dallas, TX 75203
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24184513/Michelle_Carpenter_Headshot.jpg "Restaurant Beatrice by Restaurant Beatrice")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24184520/050522_Beatrice_KathyTran_IMG_8244.jpg "Restaurant Beatrice by Kathy Tran")
/cdn.vox-cdn.com/uploads/chorus_image/image/71610276/Terance_and_Brad___smaller.0.jpg "Restaurant Beatrice by Courtney E. Smith")
Highlights
Cajun seafood boils & cocktails, sustainable B Corp certified
Cajun seafood boils & cocktails, sustainable B Corp certified
"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 the andouille sausage used in the camellia red bean casserole, 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, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"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 the andouille sausage used in the camellia red bean casserole, 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
"This James Beard-recognized Cajun and Creole restaurant serves a mean brunch Friday through Sunday. Start with fried green tomatoes with pepper jelly or a basket of homemade bread. Mammaw’s fried chicken and waffle has been on the menu since it opened in 2022 and is a solid choice, as are the Gulf shrimp Creole and stone ground grits. Good news for brunch lovers: the restaurant has a shared parking lot next door that is free." - Courtney E. Smith
"Hummingbird cake may have originated in Jamaica in the late 1960s, but the South took to it quickly, and it has since become a staple of Southern cuisine. Restaurant Beatrice makes a great version of it using fresh pineapple and bananas — the whole thing topped with lush layers of cream cheese frosting. It makes for a moist slice of cake that the restaurant says is one of their best sellers. Enjoy it in the fleur-de-lis decorated dining room, or take a slice (or a whole cake, if you order a week in advance) home." - Courtney E. Smith
"Beatrice serves Louisiana-style cuisine that encompasses Cajun and Creole dishes. On a first visit, diners should be sure to order Mamaw’s fried chicken, made from juicy dark meat. It is the signature dish at Beatrice, developed from a recipe handed down from chef Michelle Carpenter’s grandmother, who is the restaurant’s namesake. Equally not-to-be-missed are the charbroiled oysters topped with Parmesan and andouille crumbles. This year, Restaurant Beatrice achieved its goal of becoming a B-Corp certified establishment — the first restaurant to receive the title in Texas, actually. Named Eater Dallas’s best restaurant for 2022, it was also one of the best new restaurant finalists in the James Beard Awards in 2023. Best for: Dinner with family, friends, and neighbors, with groups of three or four being the sweet spot. For tables of two or larger parties of six to eight people, enjoy the patio, where it is a lot less obtrusive when the joyful celebration and chatter get loud." - Courtney E. Smith
