Restaurant Beatrice
Restaurant · Kidd Springs ·
Cajun seafood boils, cocktails, & community-focused sustainability
Cajun seafood boils, cocktails, & community-focused sustainability
"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 seasonal crawfish boils. 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 certifiedB-corprestaurant—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." - Team Infatuation
"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
