Georgie: A Dallas Restaurant Review

DuckPhoto byCraveDFW

Georgie stands out as a beacon of culinary innovation and elegance. The restaurant, which has quickly made waves since its opening, is helmed by Executive Chef R.J. Yoakum—a name that carries the weight of impressive credentials and a distinctive approach to gastronomy.

Yoakum’s journey to Georgie is nothing short of remarkable. With over three years at the illustrious French Laundry, one of America’s most celebrated restaurants, and a formative stint at London’s Michelin-starred Clove Club, Yoakum brings a rare blend of skill and creativity to his role. His formal culinary education began at the Culinary Institute of America in Hyde Park, where he balanced his academic pursuits with a passion for basketball. This diverse background infuses Georgie’s menu with a unique perspective that is both refined and refreshingly innovative.

The dining experience at Georgie is an exploration of sophisticated simplicity. Take, for example, the French onion consommé, a dish that challenges conventional expectations. This elegant creation features sweet caramelized onions encased under a firm, spoonable layer of pain perdu, crowned with a dome of whipped Gruyère. The pièce de résistance is the brown butter-onion bouillon, poured tableside, transforming the dish into an intricate, multi-layered experience that resembles a savory dessert more than a traditional soup.

Two standout dishes exemplify the restaurant’s commitment to culinary artistry and refinement. The Dry-Aged Duck Breast is a masterclass in sophisticated flavor balancing and textural contrasts. This dish features perfectly aged duck breast, its rich, gamey depth enhanced by a subtle smokiness from grilled strawberries. Accompanying the duck is a velvety smoked eggplant purée that adds an earthy undertone, while the carrot and duck “chorizo” provide a surprising burst of spiced, savory richness. The strawberry jus gras, a luxurious reduction, ties the components together with its nuanced sweetness and depth, creating a dish that is both innovative and deeply satisfying.

In a similarly elevated vein, the Scallops A La Plancha showcases the chef’s precision and flair. Each scallop is seared to a perfect caramelization, offering a tender, succulent bite. They are elegantly paired with Meyer lemon, whose bright acidity cuts through the richness, and preserved beet ribbons, which contribute a tangy-sweet contrast. The caviar vin blanc, with its delicate brininess, complements the scallops exquisitely, while the smoked trout roe adds an extra layer of umami and textural intrigue. This dish is a celebration of balance and sophistication, highlighting the chef’s deft hand in marrying disparate flavors into a harmonious and memorable culinary experience.

Photo byCraveDFW

No visit to Georgie is complete without indulging in their decadent finale: the fancy candy bar. This dessert features a salted, soft chocolate ganache, perfectly complemented by a quenelle of banana-white chocolate ice cream. It’s a sublime conclusion to a meal that delights and surprises at every turn.

Georgie’s dining room reflects the restaurant’s sophisticated yet welcoming ethos. The space is elegantly designed, with wicker screens that subtly separate the kitchen from the dining area, creating an intimate atmosphere that enhances the overall experience. The service is attentive and knowledgeable, further elevating the meal.

Georgie is a testament to R.J. Yoakum’s exceptional talent and vision. The restaurant is not just a place to dine but a destination where culinary art and innovation converge, setting a new standard for Dallas dining. With its thoughtful dishes, striking presentations, and refined ambiance, Georgie is a cornerstone of the city’s vibrant food scene.