Georgie, the Knox District restaurant from celebrity chef Curtis Stone and Dallas restaurateur Stephan Courseau, is officially set to make its debut next week.
The restaurant will open its doors at 4514 Travis Street on November 18, bringing a chic destination for top-notch Australian beef and luxe seafood dishes to the neighborhood. It’s the first Texas venture for Stone, who operates Maude in Beverly Hills and Gwen Butcher Shop and Restaurant with his brother Luke Stone in Los Angeles, the latter of which provided significant inspiration for Georgie in Dallas.
Named for Luke Stone’s daughter (and Curtis’s niece), the space that Georgie occupies was designed by Brooklyn architecture firm GRT Architects, which also designed the first United States outpost of famed Sydney eatery Bourke Street Bakery in New York City, among other famed restaurants. The restaurant is outfitted by sophisticated finishes like earthy marble and travertine floors and intricate coffered ceilings. Orange upholstered booths lend muted, warm color to the space, while prints from French photographer Julien Drach decorate the walls.
Stone tapped chef Toby Archibald, a former chef at Cafe Boulud in Toronto and New York City, to lead the kitchen at Georgie. He’ll oversee a menu that changes frequently according to seasonal produce availability, with dishes like chestnut agnolotti and roasted venison loin planned for the restaurant’s fall debut. There’s also plenty of beef on the menu, including tenderloin and boneless ribeye sourced from Texas farms, and a $390 42-ounce ribeye from Australian purveyor Blackmore Wagyu. A lengthy list of wines is also on offer, along with cocktails like the Castaway, a complex mix of 1792 bourbon, cognac, Calvados, Amargo Vallet, Benedictine, and bitters.
The doors at Georgie officially open on Monday, November 18 for walk-ins only. Reservations via OpenTable are recommended, and will be available starting on December 2. Georgie will be open daily from 4 p.m. to 11 p.m.
Before scoring a table, take a virtual walk through the space courtesy of Eater photographer Garrett Hall.