Chef Colin Younce. Photo by Kate Voskova.
Restaurant Beatrice, a Cajun restaurant named a finalist for the ‘Best New Restaurant’ in America by the James Beard Foundation, is continuing to improve and expand their offerings.
The restaurant opened two years ago off North Beckley Avenue and offers a contemporary Louisiana menu providing a large variety of dishes to explore. Owner Michelle Carpenter and the rest of the Beatrice team recently announced their new Chef de Cuisine, Colin Younce.
From acclaimed chef-driven concepts in Dallas including James Beard Foundation Award-nominated concepts Homewood and Petra and the Beast, where he was the Executive Sous Chef, Chef Colin established a reputation for executing menus for the best chefs in Dallas.
“Colin was looking for a position in an independent restaurant that could both absorb the breadth of his talents while expanding his skills,” Carpenter said. “He is very creative, which brings energy to the Beatrice team. Every year, our restaurant cycles through well over 30 different menus, and Colin is unintimidated to meet the standards we established for our supporters. Food is part and parcel of our city’s identity and culture. Restaurant chefs, particularly those in independent concepts, are the leaders of food culture. We are eager to grow with Colin and introduce guests to more of our restaurant’s capabilities.”
Restaurant Beatrice guests can expect to tour new possibilities for Louisiana and Southern cuisine under a new vocabulary of skills and approaches. Chef Colin’s approach is ingredient-forward, and he builds a dish around flavors with his style leaning outside of traditional frameworks.
Additionally, Beatrice is expanding their wine offerings to include more artisan wines at a wider range of price points and will be launching Boucherie Beatrice, a retail sausage program, in August, selling Cajun/Creole smoked and cured meats.
