Getting My Restaurants To Work
This restaurant’s menu has transitioned from steakhouse classics to what is very best described as chefy American cuisine. Georgie’s chef, RJ Yoakum, came to Dallas from a place for the French Laundry less than Thomas Keller. Of late, Yoakum’s fashion veers to using the idea of a dish, deconstructing it, and producing all The weather in a ne