Chef Curtis Stone, left, with Dallas restaurateur Stephan Courseau at Profound Microfarms.
Shawn Roller Photography
Toby Archibald, a New Zealand native, will lead the kitchen at Georgie by Curtis Stone. He has worked with such Bullion in Dallas and Café Boulud in New York City.
Ron Ruggless
Profound Microfarms in Lucas, Texas, hosted a Georgie preview dinner in early October that included farm owners, from left, Jeff Bednar and Lee Bednar, as well as chef Curtis Stone.
Ron Ruggless
Georgie will be chef Curtis Stone’s first restaurant outside Los Angeles, where, with his brother Luke Stone, he has Gwen Butcher Shop & Restaurant and Maude, both named for his grandmothers.
Ron Ruggless
Among cocktails being created by Georgie beverage director Jorge Herrera is a version of the Pimm’s Cup with Pimm’s liqueur, rye, Amaro Nonino grappa, fig syrup, lime juice, Topo Chico and a tincture of mouth-numbing Szechuan button.
Ron Ruggless
The menu for Georgie hasn’t yet been revealed, Curtis Stone sampled such dishes as this appetizer of smoke Hiramasa Kingfish with Comeback Creek Farm Jimmy Nardello pepper water, Profound Micro Farms ice plant and okra caviar.
Ron Ruggless
Georgie preview dishes included this roasted Comeback Creek Farm fairy tale eggplant salad.
Ron Ruggless
Dessert at the Georgie preview was grilled Homestead Gristmill Grit Cake with whiskey roasted figs and goat’s milk crème.
Ron Ruggless
Curtis Stone and Georgie sous chef Matthew Gold serve a fall pear dipped in hibiscus foam.