Bedda

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About

At the table, one does not grow old. Bedda Restaurant is doing some exciting things to stay young too. Bedda has been a Northside institution for over fifteen years. But all institutions have to reinvent themselves from time to time, and that's just what we're doing now. We get a lot of support from Northside locals, and our new Chef James Wilkinson wants to return that by supporting local, ethical farmers. The Bedda philosophy is providing diners with a true 'Locavore' (all produce locally sourced) experience. Chef James rolls his own pasta, makes his own bread, produces a home spun charcuterie plate, and keeps the menu 'on the run' in line with what's available from our local farmers. And because we don't purchase pre-cut pieces of meat, we can serve unusual offerings, where Chef James needs to be innovative and creative. Bedda has made sure that the quality has not meant an increase in prices. Its all about encouraging people to eat well, to help our local economy thrive and to ensure that everyone can try the vibrant menu at Bedda. We encourage families to come eat here, as we know that our kids are taught from an early age about protecting our environment and treating animals with respect. So at Bedda we treat kids like important customers, helping them appreciate good food and sustainable cooking. There is also a bar for diners who want to eat small and simply. At Bedda, we may be an institution but we're a restaurant that believes in staying fresh and doing extraordinary things. Come and sample our new menu this week with your family and friends.

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Details