Enter Our Gates

Denton's only Heritage Inn

Formerly The Redbud at Heritage Inns.

Experience...An escape to romance. 

A change of pace and sheer luxury for yourself.

We offer private chef Fine dining by reservation and host a verity of parties or

Beautiful weddings and/or luxurious receptions.

Experience hospitality and comfort that seem lost in today's fast  paced world. The Locust Street Inn is a historic Victorian home that has  been lovingly restored by the origenal Innkeepers John and Donna Morris  and modernized the last few years by its new owners including modern  technology for electronic check-ins to accomidate our guest schedules.  With  it's hardwood floors, 10 foot tall ceilings, and beautiful wormy  chestnut wood trims,  it's more than just  a place to stay. 
We  are an ideal destination for business travellers and vistors of Denton  festivals desiring a home away from home or for those simply wanting a  romantic weekend get away.  Come let us serve you one of our  unforgettable, delicious gourmet breakfasts featuring treats such as  banana crepes, our house specialty egg stack, or if you prefer, a  delicious omelette with the ingredients of your choice.  We will cater  to any dietary needs from gluten free to vegan, so come and enjoy.    The house shares a driveway with Giuseppe's Italian Restaurant ;  a treat you won't want to miss.  The surrounding gardens provide a  lovely venue for weddings, receptions, getaways, and family reunions.Located  within walking distance of Denton's downtown Historic Square with its  many shops and restaurants, Quakertown Park, Texas Woman's University  and Denton's blossoming music scene, it is the ideal place to stay and  enjoy our many festivals such as the Denton Jazzfest or Denton 35.Whatever  your reason for travelling, whether it be to support your UNT or TWU  graduate or just for fun, the Locust Street Inn is a destination you  won't want to miss.

Dinning Reservations:


Our Innkeepers


Sebastian Urschel

For Sebastian Urschel, innkeeping comes as second nature. Over twenty  years ago, he began working at his mother's bed and breakfast on their  ranch in Canadian, Texas. He started working as a pastry chef at age  sixteen, and ever since, he has brought enthusiasm for a wide variety of  food to his diverse guests. He finds particular satisfaction in  introducing his guests to more appetizing ways of preparing foods that  they would normally not choose to eat.



John Hayes