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Last week, I was in two different cities, Helsinki and Copenhagen, and it was lovely in both places. The newest trend in textiles is to line up all the garments and garments of a single design on one rail, and then in a line of color at the opposite rail. I am a great believer in this trend and think you’ll agree too.
I didn’t want to write this, but alas, here I am. I REALLY wanted to try Georgie, and finally booked a reservation. Long and short, the front of house staff doesn’t really seem to care about customers - they’re neither attentive nor particularly helpful. The hostesses just basically stare at their cell phones instead of taking care of guests. The bartender was nice enough, as was our waiter, but the experience was soured from the get-go. This upscale restaurant is Chef Curtis Stone's first restaurant outside of L.A. founded alongside his brother, Luke, and restaurateur Stephan Courseau. Georgie is rooted in tradition, combining fine dining with a retail butcher shop, the restaurant provides a nod to tradition and dedication to exceptional hospitality. Guests can enjoy special twists on classics like seafood, steak, rotisserie chicken, and pasta.
Given the dire state of the restaurant industry during Covid-19 this is welcome and wonderful news for Curtis, proudly flying the Aussie culinary flag over in the US.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image media=”68946″ media_width_percent=”100″ alignment=”center” img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Named after Curtis’ niece Georgie, the restaurant follows Curtis’ warm tradition of naming his restaurants after the women in his family.Chef Curtis Stone opened Georgie Dec. 2 in Dallas’ Knox District, with his brother Luke Stone and local restaurateur Stephan Courseau. It’s the chef’s first venture outside of Los Angeles, where he owns Wine Spectator Best of Award of Excellence winners Gwen Butcher Shop & Restaurant and Maude. (Source: www.winespectator.com)