Food Travel

Georgie – Beautiful Room and Food to Match

A friend in Dallas wanted to go to Georgie.  A new restaurant by Curtis Stone.  Reviews online were mixed, and I am generally wary of “celebrity” chef restaurants.  I did some more research, saw that one of his places in California had a Michelin star and felt more at ease.

Upon arrival, the place was packed.  The bar was extremely busy.  The dining room is beautiful, pink velvet everywhere giving off a classic vibe.  We started off with some bar snacks.  Sausage rolls.  They tasted like sausage rolls.  They were probably the most average thing of the night.

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Next, fish and chips.  Very delicious.  Moist and flavorful.  The fish was perfectly smoked.

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The server brought some bread.  The bread is a New Zealand style bread and the butter was imported from NZ.  The bread has a delicious crust and nice chewy interior.  The butter was average.  My benchmark for butter is French butter.

20200131_215804 For starter, I had a king crab salad in a citrus bowl.  It was well balanced, perfect temperature, and delicious.  Great mix of textures also, not to mention it was beautifully presented.

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For my main I had the venison.  The meat was perfectly cooked.  Well seasoned and tender.  The portions at Georgie were also perfect for me, while some might find them a bit small.

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For dessert, carrot cake.

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Overall, this is a great dining room, nice crowd, good service and excellent food.  I would return.  8.5/10

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