BATESVILLE — Known for her lunch specials and ample yeast rolls, Diane White took a bit of a risk when she decided to open her restaurant in downtown Batesville. Ten years ago when Elizabeth’s Restaurant first opened its doors, it was the only eating place downtown. Before White moved in, two restaurants had come and gone in the vintage building that houses Elizabeth’s.
“I couldn’t operate without her,” White said about her daughter Debbie Adams, who has helped her mother run the restaurant since its opening. “Actually, my whole family helps out — it’s really a family thing.”
Even though White and Adams have worked together daily for 10 years, White said they still sit down and call each other at night.
Adams excused herself to take a phone call, and when she returned, she told her mother, “They want something good and healthy and said, ‘You decide.’”
Raising her business from the ground up, White has built a reputation of trust and quality.
White laughed and said, “That’s the way we get orders,” with the conversation ending in, “You decide.”
After she graduated from high school, White, now 63, took a job working at a dairy freeze that also had a small bakery.
“A lady from Wynne would come down and decorate cakes, and I wanted to learn how,” White said. “One day she didn’t show up, and (her boss said,) ‘The job is yours.’”
From there, White attended the Wilton School of Cake Decorating and Confectionary Art near Chicago and learned the art of cake decorating. Other than a stint working for the Arkansas Employment Security Division, White has spent her career learning every aspect of the restaurant business, from hostess to cook.
The charming old building with its hardwood floors, exposed pipes and soaring ceilings is indicative of “downtown.” A collection of local photographer Zack Jennings’ black and white photos make up a gallery on one wall, and many times musicians will perform on a Friday night. Also, it isn’t uncommon to hear laughing and singing coming from the employees in the kitchen.
“We do have fun,” White said.
“And we’re loud, and it’s like home,” Adams added. “We want people to come here and be comfortable and make themselves at home.”
Many times, there is a group that is the first to arrive when the restaurant opens for lunch and is also the last to leave.
“Here, taste this,” White said to one of her cooks. “I try to teach them not just about food; I try to give the young people positive reinforcement.”
Working 70 hours a week, White strives to give her customers quality food.
“Ninety percent of what we send out is made from scratch,” Adams said. “But there are a few things that it just doesn’t make sense to make from scratch.”
White is no stranger to sharing, and as one of 11 children who grew up in Forest City, the sense of family carries over to her employees, and wasting food is not an option.
“We give food away to our employees,” White said.
“We never throw anything out,” Adams added. “We always send it home with someone.”
In fact, White also donates her catering leftovers to a local women’s shelter, and she donates portions of food to nonprofit events that take place in her restaurant.
“We can’t stand to see anyone hungry, and of course, sometimes you get burned,” White said. “We have people come in who ask if there is anything they can do for something to eat, and we find them something to do and feed them.”
The downturn in the economy has affected the downtown businesses. The downtown merchants work together to get people to come downtown to shop, eat and be entertained.
“Restaurants are always a vital part of a thriving downtown,” Main Street Batesville Executive Director Paula Grimes said. “Elizabeth’s has stood the test of time, offering delicious luncheon fare and dinner on Thursday, Friday and Saturday.
“Elizabeth’s has played a huge role in Main Street Batesville’s Second Friday Wander and Wonder Walk, featuring live music by local talent and offering dinner specials like a prime rib, Cajun menu or burger night.”
“In a small town, you have to help one another,” White said.