2 weeks Ago
The owner and chef of Mozelle’s Fresh Southern Bistro have opened a new restaurant. Betty on Burke opened at 1016 Burke St. on Oct.
25. It’s above the Snob Shop in the spot formerly occupied by The Powder Room. Chef Jay Pierce and Jennifer Smith are partners of Betty on Burke restaurant at 1016 Burke St.
Jennifer Smith, the owner of Mozelle’s, and Jay Pierce, Mozelle’s executive chef, are partners in the new venture. Pierce also is serving as head chef for both restaurants. Pierce said that the restaurant’s name honors his grandmother.
“She’s a traveler with an adventurous spirit,” he said. “She’s eternally curious.” Betty on Burke's outdoor dining area.
Unlike Mozelle’s, which offers a contemporary take on Southern food, Betty on Burke has “a global approach to ingredients,” Pierce said. Betty on Burke has a completely different menu than Mozelle’s, one that leans toward lighter fare and is a bit eclectic on purpose. Pierce half-joked that the concept is that there is no concept.
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Betty on Burke's indoor dining area. “The idea is that it’s for the curious. And it’s about hospitality, which is also the hallmark of Mozelle’s,” he said.
The restaurant is currently serving lunch Wednesday through Saturday. Betty on Burke's outdoor dining area. Smith designed the restaurant herself.
Inspiration came from a recent trip to Southern California, she said. Customers enter through the back patio, which is mostly covered and has drapes and heaters to allow for use in cooler weather. The color scheme is cool whites and greens.
Plants everywhere provide a lot of greenery. The patio has a mix of tables plus couches and chairs for lounging, and there’s a long table that can seat 14. Ahi tuna rice paper tacos from Betty on Burke include avacado, cucumbers and Japanese bbq sauce.
Overall, the restaurant seats about 36 outdoors and 44 indoors. The inside continues the same color scheme with plants and trees in the green and white wallpaper. It’s mostly tables for two or four inside, plus eight stools at the bar.
Popular dishes in the first weeks have been the cheese ravioli, lemon spaghetti, seared tuna tacos and Korean beef rice bowl. “We want to be able to explore the menu weekly. We want to be nimble,” Pierce said, explaining that dishes may come and go based on seasonality and customer feedback.
The fried oysters appetizer from Betty on Burke is topped with dijonnaise and caviar. Appetizers include a half-dozen fried oysters with Dijonaise and caviar ($22), “cheezie” crackers ($9) and shrimp cocktail ($15). Among a handful of small plates are cannellini hummus with gorgonzola ($14), shrimp and persimmon salad ($16) and latkes with house-made applesauce ($12).
The tuna tacos are also among the small plates and feature crispy fried rice paper standing in for the usual tortillas. Chicken paillard from Betty on Burke features chicken on a bed of arugula and capellini pasta with lemon, herbs and Parmesan cheese. Among the entrees are two sandwiches, an “old-school” smash burger and a chicken Parmesan sandwich, each $16 served with shoestring fries.
Aside from the aforementioned pastas and Korean beef rice bowl, other entrees include an ahi tuna niçoise; salmon with cucumbers, chile crunch and orzo; and chicken Paillard (pounded thin, served with a lemon-butter sauce with capellini and arugula. Entrees top out at $24. Chocolate chess pie with raspberry cream from Betty on Burke.
The menu currently has three desserts: chocolate chess tart with raspberry cream, banana pudding “cocktail” and buttermilk panna cotta. There is a short but well-thought-out wine list and a few bottled beers. The restaurant plans to start serving cocktails soon.
Banana pudding from Betty on Burke. Smith said she wanted to create a restaurant that is an oasis of sorts. “The idea for the space actually came before the menu,” she said.
“And I was thinking of places where you can forget where you are, like a little hideaway. We feel like you’re going to be transported when you come here.” PHOTOS: Betty on Burke, new restaurant from Mozelle's owner and chef Ahi tuna rice paper tacos from Betty on Burke include avacado, cucumbers and Japanese bbq sauce.
Chicken paillard from Betty on Burke features chicken on a bed of arugula and capellini pasta with lemon, herbs and Parmesan cheese. The fried oysters appetizer from Betty on Burke is topped with dijonnaise and caviar. Chocolate chess pie with raspberry cream from Betty on Burke.
Banana pudding from Betty on Burke. The fried oysters appetizer from Betty on Burke is topped with dijonnaise and caviar. Ahi tuna rice paper tacos from Betty on Burke include avacado, cucumbers and Japanese bbq sauce.
Chef Jay Pierce and Jennifer Smith are partners of Betty on Burke restaurant at 1016 Burke St. Betty on Burke's outdoor dining area. Betty on Burke's indoor dining area.
Betty on Burke's outdoor dining area. Betty on Burke's outdoor dining area. Betty on Burke's outdoor dining area.
Betty on Burke's indoor dining area. Oyster shell accented light fixtures at Betty on Burke. mhastings@wsjournal.
com 336-727-7394 @mhastingswsj Address: 1016 Burke St., Suite D, Winston-Salem, N.C.
27101 Phone: 336-999-8866 Hours: 11 a.m. to 5 p.
m. Wednesday through Saturday Facebook, Instagram: @bettyonburke Website: TBA With our weekly newsletter packed with the latest in everything food. {{description}} Email notifications are only sent once a day, and only if there are new matching items.
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