"This restaurant’s menu has transitioned from steakhouse classics to what is best described as chefy American cuisine. Georgie’s chef, RJ Yoakum, came to Dallas from a position at the French Laundry under Thomas Keller. Of late, Yoakum’s style veers towards taking the idea of a dish, deconstructing it, and creating all the elements in a new style that is evocative of the flavors while employing unusual textures and construction. Want to know what that means? Go in and order the French onion soup. The elegant interiors remain the same, although Yoakum aims to create an atmosphere that’s less stuffy and welcomes folks with a neighborhood feel." - Courtney E. Smith
Kathy Tran
