Georgie by Curtis Stone Opens This Month

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This month, award-winning chef Curtis Stone, brother Luke Stone and Dallas partner Stephan Courseau introduce Georgie by Curtis Stone in the Knox District. Inspired by the Stone brothers’ Gwen Butcher Shop & Restaurant in Los Angeles, Georgie by Curtis Stone focuses on integrity and sustainability, using high-quality ingredients sourced from responsible purveyors, as well as local farmers and ranchers. With its soft opening on November 18, the restaurant joins Courseau’s other concepts, Le Bilboquet and Up On Knox, on Travis Street. 

“It’s been an incredible experience to work with Executive Chef Toby Archibald on our Georgie menu,” says Curtis Stone. “Texans know their meat, and as an exclusive importer of Australian Blackmore wagyu, we’re thrilled to share these beautiful cuts and other consciously sourced proteins and produce with the Dallas community.” 

Toby Archibald, a New Zealand native and alum of Daniel Boulud’s Café Boulud in both Toronto and New York, leads the kitchen, drawing on 17 years of experience in restaurants around the world. Seasonal dishes on the opening menu include chestnut agnolotti, a foie gras tart with pumpkin preserve, butternut ribbons and sorrel, as well as a beet tartare accompanied by red grapes, Kapiti Coast blue cheese, and horseradish. Richly marbled cuts of meat, also on display in the in-house butcher shop to open in the weeks to come, include a Buck Creek tenderloin, Creekstone bone-in rib-eye, and cuts imported from Australia. Selections from the sea include caviar with red wheat blini and crème fraiche, as well as hot smoked salmon and black cod. 

An extensive wine list with an emphasis on the great wine regions of the world is curated to complement the menu offerings. The craft cocktail program showcases classic and seasonally-driven beverages such as the Emerson with Seedlip, basil & lavender syrup, cucumber, citrus and choice of spirit; and the Castaway with 1792 Bourbon, Hine Cognac, Calvados, Amargo Vallet and Benedictine, bitters. Guests joining for early evening or after-dinner drinks at the stately bar can pair offerings with snacks that include beer braised chicken and “fish on chips.” 

Designed by Brooklyn-based architectural firm, GRT, Georgie by Curtis Stone features elegant elements such as travertine and marble floors, coffered ceilings, plush orange upholstered booths, and artwork by French photographer, Julien Drach. 

Georgie by Curtis Stone, named for Curtis’ niece, is set to soft open on Monday, November 18 with select seating available for walk-ins. Reservations are available on OpenTable for a $75 three-course Thanksgiving supper from 11:00am to 3:00pm on Thursday, November 28 with regular dinner reservations debuting on Monday, December 2. The bar opens daily at 4:00pm with the restaurant serving dinner from 5:00pm to 11:00pm, nightly. 

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Filed under Crave, Steven Doyle

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