Georgie
Bruno Davaillon, who earned a MICHELIN star as executive chef at MIX by Alain Ducasse and trained under Pierre Koffman at Tante Claire in London, now runs the kitchen at Georgie.1
Why go
Davaillon is from the Loire Valley, cooked in starred kitchens in France, and ran Bullion in Dallas until it closed during the pandemic, which the Dallas Observer calls one of the most missed restaurants in the city.1 He took this kitchen over from RJ Yoakum, who had come out of the French Laundry, Angler and the Clove Club, was nominated for the James Beard Foundation's Emerging Chef award in 2025 while cooking here, and left for Sushi Kozy in January 2026.43 The Dallas Observer calls it a high-end steakhouse, and the place where Dallasites go to dip their toes into the experience of fine dining.
67 The MICHELIN Guide has carried it at Recommended since the first Texas selection in 2024 and has not moved it since.8 Brian Reinhart put it back on D Magazine's 50 Best in September 2026, having marked 2025 as a difficult year for it.2
Order this / avoid
- Order: steak. That is what the room is built around and what the Dallas Observer calls it.6
- Ask what Davaillon is cooking off the card. His record is French rather than steakhouse, and the kitchen changed hands in 2026.1
What locals & experts say
- Reilly Brown, chef at Frenchie, who worked in this kitchen alongside Yoakum after five years at the one-star Press in Napa, still names it among his five Dallas rooms:
Meridian, Georgie, Loro, Quarter Acre, Mot Hai Ba.
5 - Peja Krstic of Một Hai Ba, asked where to send a diner next, sent them here, to the kitchen he had worked in himself.7
- Brian Reinhart, D Magazine, January 2025:
Mābo and Georgie are strong candidates for a Michelin star this fall.
The guide's next selection did not give it one.9 - Dallas Observer, on the room's positioning:
High-end, elegant steakhouse from a former French Laundry chef, RJ Yoakum.
That was written before the handover.6
Good to know
- Toby Archibald opened it, and took the smoked beef tartare he developed here to his own room on Lower Greenville.10
- Peja Krstic, Toby Archibald, RJ Yoakum and Reilly Brown all cooked in this kitchen before running their own.75
Verdict
should-visit — A steak-forward luxury room whose current argument is the man on the pass: Bruno Davaillon, who cooked for Koffman at Tante Claire and won a star at MIX, and whose own Bullion is the room Dallas keeps mourning. Go for what Davaillon is cooking.