Georgie was the third restaurant for Stephan Courseau in Dallas opening in 2019 as a partnership with celebrity chef Curtis Stone and a mostly steakhouse theme.  It was known for high prices and low creativity.  Enter a change when Stone parted ways and Courseau brought in RJ Yoakum as Executive Chef in January 2023 after three and a half years at the French Laundry in CA.  Creativity now abounds and I can’t remember being as excited about a Dallas restaurant since we found the now closed Cry Wolf restaurant.  We totally enjoyed a really exquisite dinner last night with service and style reminiscent of a Michelin starred place.  Music was in the background for diners seated at double white cloth covered tables on an array of plush velvet couches matched with chairs.  A coved ceiling was lined with absorptive material that made conversation possible at your table.   A valet is out front but you can park yourself for free at a large lot underneath the building.  They offer a seasonal  a la carte menu but also a tasting menu with optional wine pairings.  With advance notice Chef Yoakum will vary the tasting but we didn’t  give that notice thinking we would have what was offered.  As it sometimes happens Frankie or I are recognized and so Chef put our tasting on steroids and just wow, this man has what it takes.  We often got different dishes so we could try more but with the lower lights and fast descriptions the photos and I won’t be able to do the food justice.  You’ll have to trust me that everything that came to our table was amazing and I don’t say that lightly.  This was an exquisite meal with a flavor profile off the charts.  I may have to stay in town so I can get there again soon hope you will too!

Set-Up

 

Food

With our martinis we enjoyed an appetizer assortment.   Hamachi crudo was in the center of the bowl.  Hamachi was diced and in the crisp cracker cup with yuzu kosho.  A take on ‘oysters and pearls’ from the French Laundry was in the oyster shell.  Lastly a churro with onion powder and a caramelized onion dipping sauce next to it.  Both hamachi variations were delightful and very different.  It in the center was a silky piece of fish in a wonderful liquid and the cup introduced a crisp texture into it with different seasonings.  The oyster was the best with the creamy broth enhancing the small oyster and soaring to heaven with the addition of the caviar.  I could have eaten a tray of these.  The churro was creamy on the inside with a crisp exterior and a very oniony flavor.  It was really good too.

 

A bowl of chilled watermelon consommé, milk punch and lemongrass was a taste of summer.   Some red shiso sorbet was floating in it that added richness.   It was sweet and flavorful with the ingredients in the bowl and broth added tableside.  I don’t remember what all went in it but I licked up every drop.

 

Grilled Spanish octopus was with a scallop, fermented tomato, popcorn sabayon and caviar.  Amazing.   The octopus was fabulous and the scallop even better.  Something added some spiciness to the dish but that sabayon sauce made it another bowl licker for me.

 

They brought out 2 small baguettes straight from the oven that were brushed with garlic butter and served with French butter infused with browned Meyer lemon.  They were ridiculously great and yet the server said to save some to use with the next course.  Give me a star because it took all my will power not to eat the whole thing as soon as I could get my fingers on it.  It didn’t need the butter but I sampled it and it was amazing too.

 

The pasta was tortellini en brodo that were filled with duck confit .  It was mixed with ricotta, whey bullion, smoked tomatoes, whipped parmesan and truffles.  The thin sliced truffles were on the side of the dark bowl so hard to see but they added nicely to the amazing broth and tasty duck.  It was fantastic and the bread did come in handy to get the last bits of broth.

 

Japanese Madai (sea bream) fish was with red pepper and artichoke broth.  The spicy broth also held some tender okra and potatoes.  The excellent fish was perfectly cooked and delicious and oh that broth was fabulous.  Another excellent combination.

 

Slices of rare dry-aged duck breast were with grilled strawberry,  smoked carrot pureé, a roulade of the dark meat and another fantastic sauce.  This was another wonderful plate.

 

The last savory was a slice of rare Texas wagyu with a caramelized shallot stuffed with beef, a stuffed pepper, asparagus spear and a rich very reduced sauce.  The beef was fine but the shallot was fantastic.  The pepper was  a nice addition of spice and the sauce to die for.

 

The Strawberry tart was thin sliced strawberries on a very thin crisp cracker alongside some chantilly cream topped with strawberry sorbet.  This was light and delightful with sweetness along creamy and crisp textures.  I love strawberries and this was wonderful.  I ate most of it while my husband ate most of the next.

 

Some locally farmed peaches were with peach sorbet and a fermented tomato broth.  This had so much peach flavor you could smell it across the table.  Divine.

 

Last was a version of Basque cheesecake served with Banyuls'(like a port) grilled blueberries.  This was the best version I’ve had in the states.  The cheesecake stayed creamy enough that the middle of the slice was like a sauce instead of set up cheesecake.  Combine that with yummy berries and you’ve got a winner.  This was sinfully great.

 

With the bill were a couple more bites.  A chocolate caramel filled with cocoa nibs and a raspberry coconut jelly.  Both didn’t go to waste but probably went to waist and it was well worth every bite.