"Potato churros with a black truffle and caramelized onion dip. Butter-poached oysters with caviar on the half-shell. These snacks are a hint of the sweet-savory-salty rollercoaster that Georgie might take you on, so strap in. The signature soup is a playful upside-down version of French onion consomme: caramelized alliums under a grilled cheese custard crowned with a dome of whipped-then-torched gruyere sauce. But it’s not all quirk. Simple roasted chicken and grass-fed filets are mainstays on the menu. So settle into an orange velvet booth for a meal like little else in Dallas—French-ish with a California accent—where the lighting is so soft and romantic your food photos will turn out terrible." - Rosin Saez
Kathy Tran
