18 March 9-15, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents which are the morsels of crunchy leftover bits along with spices that create the magic of the dish. On our second visit, we started with the bloody mary ($15), which is made with Ti- to’s, house pickles and a house hot sauce. We learned the hot sauce is made with smoked tomatoes, which really elevates this age-old drink. Just as you sniff a glass of wine before taking a sip, do the same with this particular bloody mary to open your senses. For an appetizer, we had Oysters Bea- trice, which are grilled and topped with creamed greens, Pernod, house bacon and Parmesan cheese. These are served in the shell — two for $11, six for $30 or a dozen for $55. The oysters are plump and flavorful with all the toppings added. We had the Mammaw’s Chicken and Waffles again because it’s just that good. We were going to order the shrimp and grits ($22) but instead tried the off-the-menu shrimp po’ boy ($17). Beatrice uses Gambi- no’s bread from New Orleans with house- made remoulade sauce and serves it with those addictive potato cracklins. The shrimp has a cornmeal batter instead of flour, and there was a generous amount of shrimp piled on the po’ boy. On our next visit (yes, there will be a next visit), we look forward to trying the shrimp and grits as well as the vegan gumbo, which is an ode to Leah Chase’s Gumbo Z’Herbes. We also look forward to trying the dinner menu, which has dishes like pastalaya ($32) (sausage, crawfish, gulf shrimp, smoked tomatoes, Parmesan and fresh black pepper over bucatini pasta) and duck confit ($27) (Crescent Farms leg quarter, duck fat potato cracklins and cherry gastrique). And we’re always game for a good seafood boil. Reservations are recommended if you’re dining inside. Dining outside is a first-come, first-served situation. Restaurant Beatrice, 1111 N. Beckley Ave. Tuesday – Thursday, 5–10 p.m.; Friday, 11 a.m. –2:30 p.m. and 5-10 p.m.; Saturday and Satur- day, 11 a.m. – 3 p.m. and 5–10 p.m.; closed Monday. ▼ CLOSING TALK TO ME, GOOSE THE ICONIC BLUE GOOSE CANTINA ON LOWER GREENVILLE IS CLOSING. BY LAUREN DREWES DANIELS L ike that giant dust storm that swept over Dallas yesterday, a collective “Noooooo!” is sweeping over the city today. Except this one really hurts. Today, Peterson Management Group, the locally owned parent company of Blue Goose Cantina, announced that after 39 years in business, and likely one million margaritas, the Greenville Avenue location is being shuttered. “Recently, the Greenville Avenue build- ing was purchased from long-time owners Fred Reisberg Investments Ltd. After nego- tiations, Peterson Management Group was unable to reach an agreement for lease re- newal with the new owner,” explains a state- ment from the company. Whatever they’ve put in the salsa at Blue Goose must have been laced with some sort of long-term commitment elixir. It was a warm late-May evening in the early ‘90s when my now-husband of 25 years and I had our first date on the patio of Blue Goose. On the 20th anniversary of that date, when we revisited the spot, I boasted of our first date there to our server, who wasn’t much im- pressed: “Yeah, we get that all the time.” So, to all my first-date brethren, you have until March 19 to hoof it over for one last margarita. Cheers to the Blue Goose for staying open for the annual St. Patrick’s Day parade one last time. Blue Goose on Lower Greenville opened in 1984; there are seven other locations around North Texas, with an eighth ex- pected to open later this year in Grand Prai- rie. CEO Nick Peterson says the company is looking for another space in the Greenville Avenue area. The founders of Peterson Management, Bob Peterson and Scoty Holyfield, started their restaurant journey in 1983 with Aw Shucks Oyster Bar and now operate 12 res- taurants across North Texas. Peterson Management Group The Blue Goose Cantina closes March 19. City of Ate from p16 10250 Shady Trail • 214.358.5511 • babydolls.com Come watch all the football action with us! THE LEGEND LIVES ON® THE LEGEND LIVES ON® check out our new kitchen daily buffet Mon-fri 11aM-2PM stadiuM buffet Monday-friday 4PM-10PM Sat 11aM-10pM • Sun 12pM-10pM SCAN HERE TO ENTER TO WIN TICKETS
