This restaurant’s menu has transitioned from steakhouse classics to what is most effective described as chefy American Delicacies. Georgie’s chef, RJ Yoakum, came to Dallas from the position within the French Laundry below Thomas Keller. Of late, Yoakum’s model veers towards taking the thought of a dish, deconstructing it, and building all T

They even have some on-craze treats, for example their honey lavender frozen yogurt topped with toasted coconut or their chocolate malt shake designed with malted milk ice product.There’s a Hatch burger, a breakfast burger, and — perhaps best of all — a 50 percent-and-fifty percent burger that mixes beef and bacon from the patty in exactly th