Georgie

The story

Crafted with passion, served with love

Georgie was born from a single ambition: to create a world-class dining experience executed to the highest culinary standards. On Travis Street in Dallas, that ambition has taken the form of one of the city's most distinctive restaurants—one that pairs ambitious cooking with a dining room atmosphere that feels both polished and genuinely alive.

The Chef Behind the Kitchen

Acclaimed French chef Bruno Davaillon now leads Georgie as Managing Partner and Culinary Director, guiding the restaurant into what the team calls its next chapter. Born in the Loire Valley and raised in farm-to-table traditions that became second nature, Davaillon trained classically before building a career that moved through Paris, London, Los Angeles, and Las Vegas—where he helmed Alain Ducasse's Michelin-starred Mix. Texas entered the picture in 2009, when he took the culinary reins at the Rosewood Mansion on Turtle Creek, earning a James Beard Award nomination for Best Chef: Southwest in 2012. His subsequent work at Bullion earned D Magazine's Restaurant of the Year in 2018 and another James Beard semifinalist nod in 2019.

In March 2026, Davaillon introduced a newly developed menu at Georgie that reflects both tradition and creativity—precise technique, exceptional seasonal ingredients, and food made, in his own words, to be deeply satisfying. The result is modern French-American cooking rooted in the kind of farm-direct sensibility he absorbed as a boy in France.

The Pastry Program

Joining Davaillon is Executive Pastry Chef Dyan Ng, who previously worked alongside him at Mix in Las Vegas and also logged time at Restaurant Guy Savoy and François Payard's Patisserie & Bistro. Her desserts draw on a palate shaped by Asian culinary cultures—think brioche donuts with tea-infused sabayon, mango pudding with almond tofu and Thai chili, or porcini mushroom caramel with yogurt ice cream and almond sablé cookie. The results are vivid, multi-layered, and unlike most pastry programs in Dallas.

The Wine List

The beverage program, overseen by Wine Director Daniel Bowman, earned Wine Spectator's Best of Award of Excellence—recognition that reflects serious depth and curation. Bowman, a Certified Sommelier and board member of the Dallas Sommelier Society, has shaped a list designed to delight and surprise across the full range of Georgie's American menu with French sensibility.

The Space

The dining room is one of Dallas' most vibrant, with a private dining room that looks through to the adjacent butcher shop via custom canning walls—a detail that gives the space both warmth and a sense of provenance. The on-site butcher shop opens daily in the mornings, extending Georgie's commitment to quality ingredients beyond the dinner table. Georgie also earned Recommended dining status in the Michelin Guide's first Texas survey in 2024, cementing its place among the city's essential tables.