In Dallas, Frenchie has quietly established itself as a brasserie with a clear point of view under Executive Chef Reilly Brown. Brown, who previously worked at Georgie, took over after former chef Bruno Davaillon departed for Georgie in a tasty version of musical chairs, another restaurant within the same Travis Street Hospitality group, owned by Stephan Courseau. At Frenchie, Brown brings a refined but approachable sensibility, blending French technique with modern touches, while maintaining the vision of a polished, all-day brasserie. The result is a menu that feels thoughtful and cohesive, letting the ingredients speak for themselves without relying on excess or gimmick.
Reilly Brown is a rising talent in the Dallas culinary scene. He arrived in the city late last year after five years at the Michelin-starred PRESS Restaurant in Napa Valley, where he served as sous chef under Philip Tessier. A graduate of the Culinary Institute of America, Brown complemented his culinary training with studies in advanced wine and hospitality. As chef de cuisine, the Michigan native has brought the farm-to-table techniques and ingredient-focused approach he honed in California to his work in Texas, shaping menus that are both refined and approachable.
Brown’s experience—from California’s Michelin-level kitchens to his leadership at Georgie—shows in the balance and clarity of the dishes. The menu does not aim to impress through complexity; it finds its authority in precision, texture, and a careful interplay of flavors, drawing on French roots while embracing a broader, more global palette.
Seafood offerings highlight this restraint. The Hiramasa, dressed in grapefruit, citrus emulsion, and finger lime, is bright and clean, letting the fish’s natural richness take center stage. The bluefin tuna, finished with tomato soy glaze, daikon radish, and chili oil, delivers umami balanced by freshness and just enough heat to engage the palate without overwhelming it.
Warm dishes continue the same logic. Scallops with melted leeks and brown butter emulsion carry sweetness tempered by a subtle smokiness from urfa pepper. The roasted cod, paired with leeks fondue, fingerling potatoes, French curry, and lemon, quietly blends classic French technique with gentle spice and modern sensibility. The curry here is gentle, harmonizing the components rather than dominating them.
Traditional French staples remain on the menu, grounding the offerings. Escargots, prepared with garlic, parsley, and butter, feel familiar and comforting. By contrast, grilled octopus with chimichurri, charred shishitos, and black garlic espuma adds a contemporary, coastal edge. These dishes demonstrate a kitchen confident enough to know when to keep things simple and when to explore subtle flourishes.
What emerges at Frenchie is a dining experience built on balance. Every dish reflects careful technique and thoughtful seasoning. Brown’s approach shows that clarity can be as compelling as innovation. Within the Travis Street Hospitality group, Frenchie maintains its own voice while remaining part of a family of restaurants overseen by Courseau, demonstrating how consistency and individual chef creativity can coexist in a growing Dallas culinary scene.
