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    Brit style

    British chef will open Dallas' first true fish and chips joint

    Teresa Gubbins
    Jan 19, 2018 | 9:56 am
    Fish & Fizz
    The Brits know their fish and chips.
    Photo courtesy of Fish & Fizz

    Fish and chips is a universally popular dish, with entire restaurants dedicated to it in England. And yet nowhere in DFW is there a fish and chips place. There are pubs with fish and chips, and seafood restaurants with fish and chips.

    Now comes a restaurant where fish and chips will rule. Called Fish & Fizz, it's from an actual native of England, chef Nick Barclay and his Dallas native wife, Kelli, for whom this is a return to the Dallas dining world; they once had a restaurant here before going to England to run an inn by the sea.

    The couple returned and now will open F&F at 400 North Coit Rd. in Richardson in the spring.

    It'll have fish and chips plus daily specials, English dishes like bangers and mash and Cornish pasties. The fizz part refers to beverages, all of which will sparkle, including Champagne, sparkling wines, Prosecco, craft beer, and soft drinks.

    "I know how to make authentic British fish and chips," Barclay says. "We'll use cod and seafood that's Marine Stewardship Certified, which is sourced and sustainably caught. For the batter, I've got my own specific recipe that's light but with a nice golden brown crunch, and the chips will be a little fatter than what you get here in town. We'll do it as authentically as possible, with all the traditional sides like curry sauce and pickled eggs and proper malt vinegar with Cornish sea salt."

    The space they took used to be a restaurant called Pelican House and then Alligator Cove, which they've given a seaside feel with beach huts and what he describes as a "fine-casual" format. "It's a hybrid of fine dining and fast casual, with the chef edge that comes from our years of experience," he says.

    Sitting in front will be an old-school nostalgic London black taxi, as a marker to all of the British that lies within. "Call us crazy, but we said let's have one more go at this," Barclay says.

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    Chef News

    Dallas chef nominated for James Beard award parts ways with restaurant

    Teresa Gubbins
    Jun 16, 2025 | 6:45 pm
    RJ Yoakum
    Instagram
    RJ Yoakum

    Dallas chef RJ Yoakum, who has earned scads of acclaim in Dallas in his role as executive chef at Georgie, the high-profile restaurant in the Knox Street district, is no longer executive chef at Georgie.

    According to a spokesperson for Georgie, Yoakum left at the request of Stephan Courseau, Founder of Travis Street Hospitality and owner of Georgie, who said in a statement, "Travis Street Hospitality has parted ways with Chef RJ Yoakum. We recently became aware of multiple violations of company policy that do not align with our company's values. Georgie’s success is rooted in the strength of our team, and we are confident in our continued ability to deliver an exceptional dining experience."

    Yoakum started working at Georgie in 2023, following tenures at high-profile restaurants such as The French Laundry in Napa and Angler in San Francisco. He quickly become a favorite of foodies — from Chefs For Farmers founder Iris Midler to influencers such as Drew the Food Guy — and helped erase Georgie's original incarnation under the direction of celebrity chef Curtis Stone into its own identity, making Georgie a hot reservation and earning acclaim and awards.

    That acclaim and awards included Georgie nabbing a spot on the Michelin Guide's list of "Recommended" restaurants — one of 57 in Texas and 19 in the DFW area.

    In addition, Yoakum himself earned a nomination in the 2025 James Beard Awards for "Emerging Chef - a chef who displays exceptional talent, character, and leadership ability" — one of six Dallas chefs & restaurants who made finalist status.

    The 2025 James Beard Awards are being presented on June 16, the same day that the news of Yoakum's departure emerged. He remained a finalist, still on the website as competing against four other chefs, but did not win.

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