This restaurant’s menu has transitioned from steakhouse classics to what is finest described as chefy American cuisine. Georgie’s chef, RJ Yoakum, came to Dallas from the placement within the French Laundry below Thomas Keller. Of late, Yoakum’s fashion veers to using the concept of a dish, deconstructing it, and making all the elements in a
Duplicate Hyperlink When it opened in 2013, Bavette appeared exclusive, European, and expensive — the type of area you’d discover in Chicago, not Milwaukee. Now, over the heels of proprietor Karen Bell’s fifth James Beard nomination, this entire-hog butcher shop and subtly sophisticated restaurant has come to sense much more like an aged Mate
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