Getting My Restaurants To Work
This restaurant’s menu has transitioned from steakhouse classics to what is best called chefy American Delicacies. Georgie’s chef, RJ Yoakum, came to Dallas from a placement within the French Laundry less than Thomas Keller. Of late, Yoakum’s design veers in direction of having the concept of a dish, deconstructing it, and producing all The