Here’s an exclusive preview of Georgie, Curtis Stone’s mysterious new restaurant in Knox Henderson

There’s no signal out entrance, thick brown paper nonetheless covers each inch of the home windows, and, till lately, nobody even knew what to name the new restaurant secretively coming collectively on Travis Street.

But Georgie by Curtis Stone – the primary restaurant outdoors of Los Angeles for the Australian movie star chef, writer and tv star – is almost full, and if all goes as deliberate, it can open Nov. four.

Seven months in the past, Stone and his brother Luke announced they might be partnering with Dallas restaurateur Stephan Courseau on a restaurant that may showcase meat each on the menu and in a butcher shop, as Stone’s acclaimed restaurant Gwen does. It would open in the previous Villa-O area in Knox Henderson, the place Courseau had deliberate a restaurant with Junior Borges till that partnership fell apart final fall.

And that was just about all we knew till this week, when Stone and Courseau invited The Dallas Morning News in for a primary look.

“We’re super excited to be coming out to Dallas,” Stone stated by telephone from Los Angeles, on a break from operating his L.A. eating places Gwen and Maude, and selling his new PBS collection, Field Trip with Curtis Stone. “But we’re not doing Gwen in Dallas. We wouldn’t do a carbon copy. We want something that has its own heartbeat.”

The result’s a restaurant that may certainly have a lot in widespread with Gwen, a glamorous spot with a critical butcher shop and a dry-aging room hooked up to the eating room, and a menu that artfully melds all of that massive meat with delicate flavors and sophisticated preparations.

Georgie could have all of that too, and also will supply Blackmore Wagyu, the spectacular small-production beef from Australia (Stone is the only importer), together with Texas beef from boutique producers resembling Buck Creek and PHD Ranches. There might be house-made charcuterie and pasta, regionally sourced elements, and entire fish and different family-style dishes.

The companions have employed expertise from some of Dallas’ best eating places, together with government chef Toby Archibald, a New Zealand native who was chef de delicacies at Bullion and beforehand cooked at Daniel Boulud eating places in New York, Toronto and Vancouver.

Michael Lawson, Georgie’s head butcher, was beforehand sous chef Macellaio, and sous chef at Gemma and Sachet, the place he created quite a few dishes on the menu. Pastry chef Cessy Mendoza beforehand ran pastry packages at Nobu eating places in Dallas and, most lately, Houston, and was additionally pastry chef at Abacus in Dallas.

Wine and cocktails can be dealt with by veterans of Courseau’s different two eating places on Travis Street, Up on Knox and Le Bilboquet, with assist from Stone’s workforce in L.A.

Pastry chef Cessy Mendoza with a batch of stecca, an Australian bread that's like a cross between focaccia and ciabatta.
Pastry chef Cessy Mendoza with a batch of stecca, an Australian bread that is like a cross between focaccia and ciabatta.(Robert W. Hart / Special Contributor)

On Tuesday, Mendoza was breaking in the new ovens with a batch of stecca, a flattened baton of Australian bread that is like a cross between focaccia and ciabatta, with a shattering skinny crust and a young inside wealthy with olive oil. Archibald hopes to serve it with Lewis Road Creamery butter from New Zealand.

The shiny French Rotisol rotisserie was able to be taken for its first spin, when rows of younger chickens will bronze above greens cooking in a tub of hen fats. Archibald additionally plans to experiment with rotisserie pineapples for desserts and cauliflowers for vegetarian entrees.

Disappointingly, in contrast to Gwen, the large kitchen incorporates no asador grill or another type of live-fire cooking. (Ventilation points, Courseau defined.) “We’ll use cast iron, black pans, molecular immersion circulators – a variety of things,” Stone stated.

There may even be brunch at Georgie, a primary for Stone, and it might even incorporate a charcuterie trolley.

Tableside service ought to really feel proper at residence in the modern Art Deco eating room, one other factor in widespread with Gwen.

On Tuesday, tufted banquettes in persimmon velvet have been being organized on a flooring paved in rectangles of black and coral marble and creamy terrazzo. The open kitchen shall be semi-concealed behind a clear scrim made of woven cane, however the getting old room shall be utterly seen behind glass.

All collectively, the restaurant will seat about 100, together with 34 in the bar, the place French doorways swing open to the sidewalk and maybe some outside tables.

A separate entrance will result in one other gathering spot: the G Butcher Shop. It will promote meat, charcuterie and ready meals such because the rotisserie hen, and it’ll have indoor and outside seating for breakfast and lunch, with espresso drinks, pastry, recent juices and smaller gadgets.

Stone and Courseau began the undertaking a few yr in the past, after Courseau had dinner at Gwen, seemed round and determined: “This is it, this is the food I want to serve,” Courseau recalled. He shortly organized a gathering with the Stone brothers (Luke runs the entrance of the house at Gwen). And the thought took off.

“It was a bit of a strange connection,” Stone admitted, “but those are the ones that seem to work. They are the more genuine.”

Archibald spent most of the summer time in Los Angeles, cooking at Gwen and absorbing the Stone sensibility. Meantime, Stone made a number of journeys to Dallas, consuming at as much as a dozen eating places in a day or two, together with Knife, Town Hearth, Bullion and Lucia. More than something, he was in search of the “white space” – a distinct segment that wasn’t being served in Dallas but.

Chef Toby Archibald and restauranteur Stephan Courseau offered a peek inside Georgie. The restaurant is scheduled to open November 4.
Chef Toby Archibald and restauranteur Stephan Courseau provided a peek inside Georgie. The restaurant is scheduled to open November four.(Robert W. Hart / Special Contributor)

It is an formidable, fascinating experiment, combining two restaurant teams from two elements of the nation. Though L.A. foodies initially dismissed Stone as a star chef, the Melbourne native went on to create two of the town’s best eating places and has been a hands-on presence in each of them, regardless of the calls for of Top Chef and different tv exhibits.

Stone stated he will probably be in Dallas 4 to 6 occasions a yr, will collaborate with Archibald on the menu, and has despatched one of his personal prime cooks to get Georgie off the bottom. “It’s a real partnership on many levels,” Courseau stated.

And who, you may ask, is Georgie? Stone’s different eating places are named for his grandmothers, however Georgie has much less sentimental origins. After deciding to not name the restaurant Gwen, Courseau provided up an inventory of names beginning with a G, so they might maintain the stylized “G” emblem. Georgie was amongst them and, Courseau stated, simply occurs to be the identify of Stone’s niece.

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