Georgie
Georgie
Dallas, TX
Most would say the hardest part about dining at a Michelin-starred restaurant is getting a reservation. Still, I’d argue it’s trying to find an outfit when your suitcase only contains athletic wear and pajamas. Needless to say, I made it work, and on Friday night, I had the absolute pleasure of experiencing Georgie in Dallas, Texas.
Now, after some post-dinner research, we realized that Georgie doesn’t technically hold a Michelin star. However, in the inaugural Michelin Guide Texas survey of 2024, Georgie earned a “Recommended” distinction—and honestly, that’s impressive enough for me.
While it may not have a star, Georgie far exceeded my expectations and left me genuinely wondering what must be waiting at the one-, two-, or three-star level. From the moment we walked in, the service was top-tier, the interior design was stunning, and the menu was more creative and thoughtful than I had anticipated. At first glance, the options seemed limited, but we ended up ordering nearly the entire menu somehow. No exaggeration.
The exterior of the restaurant was charming, but the interior had a vibe all its own. It felt subtly like a ‘60s space with plush booths, wicker textures, funky lighting, and curated music. It all came together beautifully. The servers were dressed in full suits, and the wine list featured bottles priced in the thousands. Safe to say, I chose to skip a cocktail— also maybe because I was still scarred from 22 Bowen’s—but I did convince my dad to order one I’d been eyeing: Kentucky Beurre (Bulleit Bourbon, Montenegro, Brown Butter, Banana, Walnut) that smelled as good as it tasted. While I don’t regret my decision, I’ll admit I stole a sip (or two).
The menu was divided into little bites, appetizers, entrées, and desserts. And when they say “little bites,” they truly mean little, which, of course, meant we had to try nearly all of them. I genuinely can’t say which I preferred more: the butter-poached oysters topped with caviar and made with a house-made, 13-ingredient butter (yes, 13), or the “Big Mac” bites made from grilled cheese custard and beef tartare. Both were completely original and unlike anything I’ve tasted before—dishes I’ll be thinking about for a long time.
For appetizers, we ordered a variety: the French onion consommé, BBQ ricotta gnudi, bluefin tuna tartare, and potato churros. I went with the tuna, which came with a “shiso gelée” that gave it a slightly unexpected texture, but with the homemade chips, it was fresh and flavorful. Still, my personal favorite was the French onion consommé. According to the menu, it included grilled cheese custard and a caramelized Parmesan mousse, and honestly, it was as indulgent and comforting as it sounds.
For entrées, we tried the huitlacoche and black truffle agnolotti, the filet, the scallop and lobster chowder, and I chose the Alaskan halibut. While halibut isn’t typically my go-to, the pesto mussel sauce sold me—and I’m glad it did. The fish was light, and that sauce was something I genuinely wished I could bottle up and bring home. To balance out my high praises, I’ll say it was a group consensus- we’ve had better filet. So, while the entrées were all well-executed, I will say they didn’t quite outshine the earlier courses. That said, the short rib croquette that came with the filet was one of the best parts.
Despite everything we had eaten, the smaller portions meant we had just enough room left for dessert, and thank god for that. We ordered warm chocolate chip cookies with Murray River salt, their house-made “candy bar” (basically a refined Snickers) paired with croissant ice cream, and were given a complimentary banana pudding. I’ll admit we initially underestimated the pudding—but after one bite, we had to admit it was the best dessert of the night. It was gooey and warm, like banana bread, and served with homemade ice cream that brought everything together. The cookies were a little too crispy, so my Whole Foods brown butter ones still have my heart, but the candy bar was excellent—rich, salty-sweet, and perfectly “chocolaty”. I’ll give it second place, easily.
Overall, the staff was knowledgeable and attentive, the pacing of the meal was impressive, and the whole evening felt genuinely special. Of course, a big part of that was sharing it with my family, but the setting and food made it an experience I’ll always remember. And once again, this was all done without a cocktail. It was just that good.
Since the Michelin Guide hasn’t reached Connecticut yet, I’m not sure when I’ll get to experience something like this again. So in the meantime, it’s back to my usual routine—and daydreaming about butter-poached oysters.