Restaurant Beatrice

05/29/2026

New flavors and choices for our diners to choose from starting this weekend.

We're bringing back our scratch-made Chicken Fried Steak with Bechamel Andouille Gravy, Pommes Puree, and Collards. This dish is like a love song in deep in the heart of all Texans.

Our Viet-Cajun chicken has been a massive hit so we're keeping that on the menu and adding another Viet-Cajun dish from two years ago that we love: Viet-Cajun Catfish with Crawfish Fried Rice seasoned with Pork Tallow and Lap Cheong Sausage.

Additionally, our team is pleased to introduce an revelatory Vegan entree: Bell Peppers Stuffed with Jambalaya and Vegan "Meat" Crumbles.

Always made from scratch, like how Mammaw made for her loved ones.

05/22/2026

Here's what's our kitchen has planned for our diners, starting tonight. Louisiana cuisine includes influences from Spain, France, Italy, the American South, and more recently, Vietnam.

Our staff are loving a the flavor-packed Viet-Cajun Fried Chicken we'll have on special. It's the same RedBird brined chicken, but we're adding a sweet and spicy sauce for folks who are craving flavors that are hard to find here.

Our scratch-kitchen makes food one way: the way Mammaw did. From whole ingredients and she seasoned every step of the way.

Come on in, yall!

05/17/2026

It's been a long time since we've put our Blueberry and Lemon Cobbler on the menu. This dessert tastes as good as it looks.

05/14/2026

May is AAPI month, where we reflect on the contributions of Asian folks throughout American history and its culture. We're sharing a photo of Executive Chef and owner Michelle Carpenter before she was a chef. If you look closely, she's holding a bag filled of candies and treats. Who knew then that she would grow up to be a rare woman Itamae and open Oak Cliff's first sushi bar? Who knew then that she would open a second restaurant celebrating Cajun/Creole culture and her father's heritage?

From the East to the West, from Tokyo to the swamps of Louisiana, an Asian American woman brought authentic culture and flavor to Dallas, along with new paradigms of sustainability for the region. We bring well over 50 desserts and over 100 different menu items on our menu at Beatrice every year. North Oak Cliff residents consider the Xalapa Roll at Zen Sushi a staple that has never been copied anywhere else.

We can be more than one thing. And we can stand on principles of how to operate.

Thank you to those supporters who have considered these positions. There are many many places to dine in Dallas. We try our best to respect diners who have chosen us and continue to choose us.

Check out the article in D Magazine this month: about Michelle's story:https://www.dmagazine.com/publications/d-ceo/2026/may/dallas-restaurateur-michelle-carpenter-reflects-on-how-food-shaped-her-journey/?brid=YWdncwFiy7EfPS_gALdFCzPoRMQK

05/13/2026

May is AAPI month. A brief story about how Chef Michelle arrived in the States from Tokyo before opening Zen and Beatrice.

A childhood spent on military bases exposed the chef and owner of Restaurant Beatrice and Zen Sushi to a wide range of cuisines and cultures that influence her approach to food today.

05/13/2026

An updated menu that highlights flavors of the region and season. Our diners and our staff are loving these offerings and our rhythm of variety. We have pulled pork, crab two ways, Wagyu, berries, lemons and more when you step in this week.

Eating food that is in season is not only better tasting, it's more nutrient-dense and better for our health and the planet's health. Seasonal food has a lower carbon footprint and it is more easily processed by our bodies.

05/09/2026

Our Mother's Day Weekend Menu starts today.

We're proud to feature items that differentiate our offerings from other concepts, representing the abundance of flavors and cultures of Louisiana and the South.

Menu includes Pulled Pork Benedicts using Carpenter Ranch Pork, Pickled Shrimp, Duck with Cranberry and Orange Relish, and a selection of outstanding desserts that will satisfy everyone with a sweet tooth.

05/07/2026

All of our desserts are $11.11 until May 8. We're celebrating our 4 year anniversary and there's no birthday without a sweet ending. Everyone loves our Praline Bread Pudding and for the first time in 4 years, it's on Happy Hour pricing.

We rotate in so many different desserts throughout the year. We're honored to be a Culturemap Nominee for "Best Dessert Program".

05/02/2026

All desserts are on special for $11.11 this week, from May 1 to May 8, in celebration of Restaurant Beatrice's 4 year anniversary.

We are honored that Dallas Culturemap nominated us for "Best Dessert Program" this year. Every one of our desserts is scratch-made by Chef Bryam, who has been working under Chef Michelle for over 7 years. While Praline Bread Pudding is a staple on the menu, Chef Bryam incorporates new desserts weekly to offer our diners variety.

Our house wines are also on special for $11.11 this week.

05/01/2026

Restaurant Beatrice is turning 4 this weekend.

We invite everyone to celebrate with $11.11 Specials for one entire week, from May 1 to May 8. All desserts including our bread pudding and cake are on special. All glasses of our house rosé, chardonnay, and cabernet are also on Happiest Hour pricing. It's not a celebration without dessert or drinks.

Thank you to our patrons who have supported our concept and allowed us a chance to showcase our culture and values. Bienvenue to All!

04/29/2026

Gateau Reina de Saba or Queen of Sheba cake is on the menu. Made with Rum, Callebaut Chocolate Glaze, Toasted Almonds, this was Julia Child's favorite cake. You can buy happiness in small bites of well-made chocolate. This cake soothes the soul.

We are of Julia Child, the most important woman in American culinary history -- if not one of the most important chefs in American culinary history. She modernized and elevated American food to American gastronomy and she made is accessible. Beautiful, delicious food belongs to everyone. With care, food that tastes luxurious

Starting on Friday, May 1, this aromatic, luxurious cake is on special for only $11.11 to celebrate our 4 Year Anniversary. Get this cake while it lasts. No limits on our specials this weekend.

04/27/2026

Restaurant Beatrice was named in honor of the Carpenter family's matriarch. Maternal love makes the world turn.

Scroll to see our menu with offerings our diners loved last year along side new and inventive dishes we're excited to introduce to women and the people who love them. Book your reservation to feast on Savory Tart Tatin, Pulled Pork Benedicts, Pimento Twice Baked Potatoes, Vietnamese Iced Coffee Tiramisu, and Frasier Cake, which sold out last year.

04/24/2026

A few new additions to our menu this weekend.

Love Po Boys? Get three (3!) different flavors on one appetizer. No need to commit to one flavor when you can try all three! Chef Bryam has made authentic Vietnamese sausage from Carpenter Ranch pigs, with house pate, pickles. We've got Gator Bites and Fried Oysters on this same plate.

And we've got a beautiful, aromatic, lovely Limoncello Cake as the perfect end to your meal.

04/23/2026

Chef Michelle is honored to be invited to join WCK Chef Corps. Having the ability to cook for others is a distinct privilege, but it also carries the responsibility of showing up for our community when it matters most. Food is more than just a meal; it is a source of stability. It is our tangible extension of unity during a crisis. Chef Michelle feels humbled to join the team in the North Texas area.

04/17/2026

Red Wine, Tomatoes, Bell Peppers, Bechamel, Quail, Beef, Crawfish, Bananas, and Coffee Flavored Dessert Beignets. From the first course to the last, we make sure there's flavor.

Here's what our chef team is serving starting this weekend alongside our staples.

Fresh Catch this weekend will be Fried Soft Shell Crabs with Swimming Crab Braised in Cream served over Asparagus with Hollandaise Sauce. Hungry yet?

04/11/2026

So much flavor and options on our menu right now. We've got alligator, pork, oxtails, duck, apples, coconut, raspberries, apples, and more.

Our Easter brunch menu was such a hit, we're repeating many of those offerings as well: Soft Shell Crab Benedicts, Banana Bread French Toast, Cafe Du Monde Cremeaux Stuffed Beignets....

04/02/2026

It is always an a treat to be recognized by . For the first time, we were nominated for "Dessert Program of the Year."

We offer classics along side desserts we don't often find in the area. We serve well over 50 different different desserts every year: Vietnamese Iced Coffee Cake, Mille Feuille, Mocha Baked Alaska, Tiramisu, Caramel Budino, Bananas Foster Cheesecake, Lychee Panna Cotta, Princess Cake, Hummingbird Cake, Pavlova, Strawberry Short Cake, and so much more. Every biscuit, roll, gougere, or foccaccia is made in house.

Restaurant Beatrice's pastry program is led by Chef Bryam Mendoza, who has worked and trained with Chef Michelle for over 6 years. Chef Bryam holds two degrees from El Centro, both a culinary and pastry degree. What is remarkable about Chef Bryam is that he can do nearly anything related to cooking: pastry, bread, game butchery, sushi, and run the hot line.

03/28/2026

As Women's History Month comes to an end, we're sharing shots from the Women's Gastronomy Dinner from earlier this month. These are dishes Chef Michelle created to pay tribute to 6 legendary women chefs paired paired with cocktails by Maker's Mark.

We don't only celebrate women in March. We celebrate them all year round.

03/27/2026

We're pleased to share an innovative yet classic brunch menu for Easter weekend. Book your tables at the Link in Bio or via Opentable.

As much as possible, we strive to be a scratch-kitchen. Our pickles, jams, compotes, sauces are made in house and not out of powders to be reconstituted for our diners. It is a responsibility and also a privilege to serve those diners who share our values.

Thank you for choosing Beatrice to celebrate your family holiday traditions.

03/25/2026

Have you ever wondered what the famous "Tom Cruise" Coconut Cake tastes like? We decided to research the cake that Doan's Bakery in LA makes and we came up with our own version. (The rumor is that he sends this cake to celebrities as gifts.)

You don't need to be a celebrity or to order it from Doan's. It's on the menu at Beatrice. And it's realllyyyyyy good. Coconut frosting with unsweetened coconut flakes with coconut milk batter. Not too sweet and full of aroma. This cake ranks among our best tasting cakes alongside our Hummingbird and Vietnamese Iced Coffee Cakes.

03/23/2026

Before brunch was the staple it is today, there was Easter brunch. (Although maybe in olden times, they called it lunch.) Whatever it was called, the migration to munch following Easter Sunday services is a tradition that dates back decades.

03/22/2026

Our Ruby & Rosemary cocktail has been on the menu since we opened. Fresh grapefruit, rosemary simple, and premium gin. We currently use Still Austin, which has a woman blender, Nancy Fraley. Diners can also chose Condesa Gin, which is owned and operated by women out of Mexico City. We also make a very good mocktail using Ritual NA Gin Alternative.

Our bar program has always privileged women owners, women blenders and women distillers. All year round, not just in March.

03/20/2026

A few shots of the best dinner service in the city last Tuesday, celebrating and honoring women at every intersection, from inception to ex*****on to reception. Our Women's Gastronomy Dinner gets better and better every year. What bring the most meaning is when people normalize women's excellence and contributions to our culture.

Due to guest request, we are repeating a number of items from this tasting menu to our regular dining menu including the pasta, quail, and select conserva.

Photos by Kate Voskova.

03/18/2026

Our Conserva Grazing Board filled with gently preserved vegetables, fruits, and oysters.

Chef Michelle's favorite way to preserve oysters marries her Japanese sushi background. She likes to cold-smoke oysters to ensure a gentler smoke flavor without losing the brine-y flavors and textures of the bivalves.

No unnecessary preservatives. We only use oil, vinegar, wines, and seasonings to bring forward flavors onto a plate that marries perfectly with a glass of wine or whiskey.

03/16/2026

Bon Amis,

Scroll to see what Restaurant Beatrice is serving Easter weekend. Book your seats in the Link in Bio or via OpenTable for brunch for April 4 or April 5. Softshell Crab Benedict, Strawberry Shortcake, Banana Bread French Toast, Cherry-Glazed Ham, and Cafe Du Monde Coffee Cream Stuffed Beignets. We bring innovative, scratch-made flavor to your family traditions.

We will be closed for dinner on Easter Sunday.