Georgie by Curtis Stone
Award-winning L.A. chef Curtis Stone, a native Aussie, debuts in Dallas with this much-anticipated, casually elegant spot in Travis Walk. With its sleek, vaguely retro vibe, it attracts diners attired in business casual; the “modern soul” playlist is lively but not too loud. A Blackmore wagyu 42-ounce bone-in ribeye from Victoria, Australia, is the menu’s heavyweight, at $390, but rest assured, there are far less pricey steaks too. Mushroom velouté with sherry cream and pine nuts made a delicate starter, while a lightly chilled foie gras tart surprised and delighted with its subtle layering of pumpkin preserve, julienned butternut squash, and sorrel. Venison loin was tenderly roasted rosy-rare; cheese-stuffed agnolotti in brown butter with chestnuts were perfectly al dente. Don’t miss the potato roasties, a side of crispy twice-fried chunks better than the world’s best tater tots. A vast wine list offers choices at all prices.