Twenty years into his successful culinary career, Greg Katz opens his first restaurant, Beverley’s Bistro & Bar.
Expect to see artfully gathered arrangements from Dallas florist Patricio Rivera placed around the hip new bistro.
Just in time for that sweet spot of Dallas springtime, when afternoons linger at 75 degrees and the sun sets at 8pm, a breezy new bistro called Beverley’s (@beverleysdallas) has opened its seafoam-colored doors on Fitzhugh and Travis. The man behind them is Greg Katz, whose 20-year career in the culinary industry includes cooking under James Beard Award winner Dean Fearing, working the front of the house for Il Mulino in New York City and, most recently, reigning as a managing director for Headington Companies. Beverley’s, named for Katz’s mother, is his first solo show. Alongside chef Josh Sutcliff, formerly of Mirador, Katz has created a menu of modern American food that includes a lengthy cold bar, pasta, fish and a well-thought steak program. They are the perfect partners to Beverley’s buzzy social atmosphere, where the music ranges from Fleetwood Mac to Beastie Boys and the airy dining room, designed in collaboration with Wallace Johnson Studio, invites celebration. There is also a no-name back bar with a separate entrance that’s sure to be everyone’s favorite hiding place. Katz wants Beverley’s to be synonymous with revelry, where the leafy outdoor patio, dining room and bar are backdrops for merrymaking. “I want this to be everyone’s neighborhood go-to,” says Katz. “It’s the place I’ve always wanted to create.”