Beverlys Home-Style Cooking

The response to my last post has honestly been overwhelming. I wasn't expecting anything close to the amount of support I've received, and I just want to say thank you.

It also became pretty obvious that a lot of people don't actually know who I am or how Beverly's came to be.

My mom opened her first restaurant in 1999 when I was 9 years old. I grew up helping in her kitchen and I've worked in restaurants on and off pretty much ever since. I always knew I wanted my own someday.
In May of 2025 my mom sold her restaurant, and somehow that same month an opportunity came up at the Strathmore Legion. On May 20th Beverly's became a reality.

For the first time, it was my kitchen and I got to cook the way I wanted to cook.
That's really what Beverly's is about for me. I love feeding people and I love making food that I'm proud to put in front of somebody. Good food, feel good food. Nothing needs to be fancy just for the sake of being fancy. I just want it to be really damn good.

That doesn't mean we get everything right every time. We don't. If something isn't right, please tell me. Give me the opportunity to fix it. I believe in giving people grace because none of us are perfect, and that's the kind of place I want Beverly's to be.

But Beverly's isn't just me.

My staff deserve a huge amount of the credit. I've watched them absolutely hustle on nights when the kitchen is getting hammered and I couldn't do this without them.

The Strathmore Legion also took a chance on me and gave Beverly's a home. I'm grateful for their continued support and their faith in my ability to learn, adapt and grow

And then there are my customers.

You're the reason I'm still here.

Every person who comes back, recommends us, tells someone about us, gives us feedback or chooses to spend their money at my little restaurant is part of the reason Beverly's has made it this far.

And judging by the response to my last post, apparently quite a few of you are planning to come find us now too.

So bear with me while I find and train some more staff. I want to be ready for you without losing the quality and care that I built Beverly's around in the first place.
And for everyone who commented that they didn't even know we existed, now you do! And I can't wait to discover who you all are as well!

We're Beverly's Home-Style Cooking, inside the Royal Canadian Legion Strathmore-Branch No 10. We're open to everyone and you do not need to be a Legion member to come eat, but membership is highly encouraged and this year it is free!

Thank you for supporting something that started as a dream I had growing up in my mom's kitchen.
I am forever grateful.

— Misty Day

🚨NAVY LEAGUE UPDATE 🚨

Good news. We have opened up two more dates to register for NAVY LEAGUE CADETS.

Please share!!

I wanted to take a moment to address Friday night's service and also clarify a few things about Beverly's.
Friday was an exceptionally busy night for our little kitchen.
I had a staff member call in sick, and other employees were not available to cover. There was only my son (16 years old) and myself working.
Between 5:05 and 5:24 alone, we processed 14 separate transactions, many containing multiple meals, and the orders continued coming throughout the evening.

I'll be the first to say that we didn't execute everything perfectly.
There were some order mix-ups, and unfortunately one gentleman waited far longer than he should have because his meal was mistakenly delivered to another table. Once I realized what had happened, I apologized to him several times and immediately corrected his order.
Another table was also affected by a mix-up. I personally approached them and offered to refund the portion of their order they hadn't received. They graciously told me not to worry about it. I insisted, but they ultimately declined the refund.
Those mistakes are ours to own.

Being extremely busy explains why our kitchen was under pressure, but it doesn't erase a mistake. When something goes wrong, my responsibility is to acknowledge it, fix it and figure out how to do better.
One change I'm making immediately is better communication about wait times. When we experience a sudden rush and the kitchen becomes significantly backed up, customers will be advised of the approximate wait before ordering. That way, everyone can make an informed decision.

I also want to clarify our pricing and portion size because I've seen some discussion about the cost of eating at Beverly's and quantity of food recieved for the price.
Our regular hamburger is $15.95. That's a 6 oz homemade beef burger on a sourdough bun, with lettuce, tomato, onion, ketchup, mustard and relish. It comes with homemade french fries and homemade coleslaw.

We also intentionally maintain a Seniors Menu with smaller, affordable options because I know many of the people we serve are seniors, live on fixed incomes, or simply don't need a full-sized meal. Affordable options will remain part of Beverly's as our new menu rolls out.

Beverly's isn't fast food. We're a small independent kitchen making a lot of our food ourselves and cooking meals to order. That means there will occasionally be a wait when a large number of orders arrive at once—but an hour is not our normal service time, and I don't consider that an acceptable normal.
I'm proud of what we serve, but I'm also not going to pretend we're incapable of having a rough night. Friday was a rough service. We made some mistakes. We also served a very large number of people, corrected the problems we became aware of, offered refunds where appropriate, and kept going.

I have also privately reached out regarding concerns that were raised about Friday night's service and remain completely open to discussing any legitimate issue directly. If we've made a billing error, I'll correct it. If we've made a service mistake, I'll own it.
Running a small local business means there will be nights when everything runs beautifully and occasionally nights that expose where your systems need to get better. Friday gave me a few things to improve, and that's exactly what I'm going to do.

Thank you to everyone who came out, waited patiently, showed kindness to myself and my staff, and continues to support Beverly's Homestyle Cooking. I don't take that support for granted.

Attention Strathmore!! We come out of our summer break on the first day of fall, Tuesday September 22! Back at the Legion, come on out, have some fun and support the Legion, kitchen will be open every night, as well as the bar! If you've never played with us before your first night is free! Will be there every week until May 18 with a 2 week Christmas break! See everyone in a month or so!

🎱 FRIDAY NIGHT — STEAK & 8-BALL! 🥩

Apparently Steak Night needed a little competition… so we're adding a POOL TOURNAMENT!

🥩 STEAK NIGHT — Starting at 5 PM
• 5–6 oz New York Strip — $19.95
• 10½–12 oz New York Strip — $27.95
Served with your choice of fries or roasted potatoes and broccoli.

🎱 8-BALL SINGLES TOURNAMENT
• Registration/check-in: 6:00–6:20 PM
• Bracket draw: 6:25 PM
• Games start: 6:30 PM SHARP
• $10 entry
• 100% payout
• Single elimination
• Best 2 out of 3
• Two tables
• NO PLAYER CAP

Hosted by Beverlys Home-Style Cooking & Royal Canadian Legion Strathmore-Branch No 10

We've only got two days to get the word out, so tag the person who thinks they're unbeatable with a pool cue.

Come for the steak. Stay for the competition. 🎱🥩

🥩 FRIDAY NIGHT AT THE STRATHMORE LEGION! 🎤

Come down for supper and stick around for Karaoke with Christie from 7–11 PM!

This Friday’s Steak Special:

🥩 5–6 oz Hand-Cut New York Strip — $19.95
🥩 10½–12 oz Hand-Cut New York Strip — $27.95

Both served with fresh Taber corn and your choice of fries or roasted potatoes.

🎤 Karaoke with Christie | 7–11 PM
Everyone is welcome — no Legion membership required!

✨Please note: There will be no Fish & Chips this Friday. Fish & Chips will return next week.✨

Steaks are limited and available while quantities last.

Come for supper, stay for karaoke!

Beverly’s Homestyle Cooking at the Strathmore Legion

🎶 FRIDAY NIGHT AT THE LEGION! 🎶

Come down tomorrow for an Open Acoustic Jam! Bring an instrument and join in, or just come out for some great food, live music and a Friday night at the Legion!

🍽️ FRIDAY SPECIALS

🐟 Fish & Chips — available after 5 PM
Crispy battered fish served with fries and coleslaw.

🍤 Garlic Butter Shrimp & Tomato Tortellini
Cheese tortellini tossed with shrimp and tomatoes in a rich garlic butter sauce.

🥣 Chicken & Vegetable Soup

🥪 Tomato Basil Chicken & Swiss Sandwich
Perfect on its own or paired with a bowl of soup.

Good food, live music and a great way to spend your Friday night.

📍 Royal Canadian Legion Strathmore-Branch No 10

Sorry everyone, I need to take care of a few things this morning and won't be able to open for lunch today.

We'll be back open for supper as usual. Thanks for your understanding, and we'll see you later today!

🎉 This Week at Beverly's Homestyle Cooking 🍴

It's a big weekend at the Strathmore Legion! Stop in for a great meal and check out everything that's happening.

🍲 This Week's Soup and Sandwich Features:
Chicken & Vegetable Noodle Soup
Roast Beef Sandwich on Sourdough
Cherry Tomato, Cucumber & Balsamic Glaze Sandwich on Sourdough

Friday, July 17
Kitchen Hours 10:00 AM – 1:30 PM 3:00 PM – 9:00-ish

🎂 Royal Canadian Legion 100th Anniversary Celebration
Commemorative Ceremony & Cake at 4:00 PM

🏍️ 2nd Annual Motorcycle Show & Shine
Show: 10:00 AM – 2:00 PM
BBQ: 11:30 AM – 1:30 PM

🐟 Friday After 5:00 PM
Fish & Chips
Grilled Lemon Herb Salmon with roasted red potatoes & coleslaw

Saturday, July 18
Kitchen Hours 11:00 AM – 2:00 PM 5:00 PM – 8:00 PM

🎸 Live Music & Silent Auction Featuring The Bands 6:00 PM – 9:00 PM
Admission by donation, with all proceeds supporting the Strathmore Legion Music Program.

🐟 Saturday
If there's any left, we'll be serving:
Fish & Chips
Grilled Lemon Herb Salmon with roasted red potatoes & coleslaw

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Looking forward to another great weekend. Come celebrate 100 years of the Legion, check out the bikes, enjoy some live music, and grab a great meal while you're here!

** All specials are while supplies last**