Georgie, the first non-LA venture by famed chef Curtis Stone, blends a retail butcher shop with a chic dining spot featuring creative cocktails and exceptional dishes.
"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
"A restaurant with RJ Yoakum nominated as Emerging Chef." - Courtney E. Smith
"Georgie might be Dallas’s most innovative kitchen at the moment. It is one of the best places to indulge in a tasting menu. The dishes are never quite what you expect, in the most wonderful way. While it aims to be a neighborhood spot, the decor is fairly fancy — so get dressed up or wear your every day looks, they’ll welcome you either way." - Courtney E. Smith, Amy McCarthy
"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
"If Georgie is down in the books as a dinner only place, great news: its doing brunch as well, and doing it well. The menu takes the ideas of classic brunch items and spins them back on their heels. The menu changes frequently so stop by to see what the latest is — guaranteed you won’t be disappointed." - Courtney E. Smith
