"Chef Toby Archibald perfected one dish in Georgie’s kitchen that he brought to Quarter Acre: a smoked beef tartare served table side that is a showstopper. It’s also the perfect jumping-off point for his Lower Greenville restaurant, influenced by the flavors of his home country, New Zealand. There are a lot of Asian-inspired moments, smokey beach food, and childhood memories to consume on the menu. This spot also scored a Michelin-recognition in the state’s first ceremony." - Courtney E. Smith