Georgie was first visited by Frankie last July and we were very excited by the potential of this recently re-vamped place. The addition of Chef RJ Yoakum in Jan. 2023 was a step in the right direction and we wanted to see how it fared without the benefit of the summer’s bounty of ingredient options. Inside not much has changed, but it felt darker- probably because it was dark outside and there are a lot of windows posing as exterior walls. They still have double-clothed nice-sized tables with stuffed bench-like seating, music in the background, a mix of dress styles and a lively bar taking up one-third of the space. Now however, the tasting menu is printed in the menu in addition to the a la carte options. Wine pairings are offered as well as a sommelier and large wine list. Service was a little more mixed this visit, sometimes quite slow and absent and while the food was very good it couldn’t maintain the same caliber the entire tasting. There’s a lot of staff in the kitchen, you could see them through the screen by our table as most folks seemed to be ordering a la carte. Dallas has been super slow to accept tasting menus, but hopefully, with Michelin recognition in Texas, this place will continue to evolve into stars. Continue reading
