Georgie
American restaurant · Knox/Henderson ·
Steaks, inventive American cuisine, raw bar, and tasting menus
Steaks, inventive American cuisine, raw bar, and tasting menus
"Georgie should be the first entry you get when you Google “Dallas fine dining.” Maybe it should be in all caps, too, because it’s good enough to yell about. The food is a lot more exciting than your typical fancy restaurant, and nowhere else in Dallas can you eat smoky al pastor octopus, or a god-tier dry aged duck breast, in a beautiful red leather booth next to a classy, dressed-up 30th birthday party at one table and suits celebrating their latest deal at another." - nick rallo
"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, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"The restaurant recently announced it had parted ways with Emerging Chef nominee RJ Yoakum." - Courtney E. Smith
"The restaurant recently parted ways with executive chef RJ Yoakum after owner Stephan Courseau of Travis Street Hospitality said the move followed “multiple violations of company policy” that do not align with company values; specifics were not disclosed and the chef has not publicly responded. Management stressed the restaurant’s team-based success and expressed confidence in continuing to deliver an exceptional dining experience. Under Yoakum, who joined in 2023 as executive sous chef and was later promoted after a partner split, the restaurant earned Michelin recognition at the state’s inaugural ceremony in November 2024, and Yoakum remained listed as a James Beard Emerging Chef nominee at the time of reporting." - Courtney E. Smith
"A favorite for special occasions and intimate date nights, offering a fine-dining spirit in a connected, warm setting rather than a museumlike formality; tasting menus are highly praised. Standout items include a Rosewood wagyu rib‑eye and a grilled octopus al pastor, and the restaurant provides a thoughtful, composed experience that elevates Dallas’s evolving fine-dining scene." - Courtney E. Smith