A restaurant with celebrity-chef pizzazz is coming to Dallas. Called Georgie by Curtis Stone, it will debut in the Knox District, in the former Villa O space at 4515 Travis Walk, with a soft opening date of November 18.
The restaurant is a collaboration between Curtis Stone, his brother Luke Stone, and Stephan Courseau, their Dallas-based partner and owner of nearby restaurants Le Bilboquet and Up on Knox.
For those not up to speed on Curtis Stone, a release describes him as a Michelin-starred chef, restaurateur, author, and culinary entrepreneur. He opened his first solo restaurant, Maude in Beverly Hills in 2014, then opened Gwen Butcher Shop & Restaurant in Hollywood in 2016 with his brother Luke.
Georgie is inspired by Gwen with the same focus on high-quality ingredients sourced from responsible purveyors, as well as local farmers and ranchers.
Chef is Toby Archibald, a New Zealand native and alum of Daniel Boulud's Café Boulud in both Toronto and New York, with 17 years of experience in restaurants around the world.
The Georgie menu features and as an exclusive importer of Australian Blackmore wagyu, on which Stone has an exclusive. Cuts of meat will be on display in the in-house butcher shop, opening in the weeks to come. They include a Buck Creek tenderloin, Creekstone bone-in rib-eye, and cuts imported from Australia. Much meat.
Seafood selections sea include caviar with red wheat blini and crème fraiche, hot smoked salmon, and black cod.
Seasonal dishes include chestnut agnolotti and beet tartare accompanied by red grapes, Kapiti Coast blue cheese, and horseradish.
A separate bar menu will feature snacks such as beer-braised chicken and something called fish on chips.
The wine list will feature labels from the great wine regions of the world. Classic and seasonally-driven cocktails include the Castaway with 1792 Bourbon, Hine Cognac, Calvados, Amargo Vallet, Benedictine, and bitters.
Decor includes travertine and marble floors, coffered ceilings, plush orange upholstered booths, and artwork by French photographer Julien Drach.
During the soft opening stage, there'll be select seating available for walk-ins. Regular dinner reservations debut on Monday, December 2.