GETTING MY RESTAURANTS TO WORK

This restaurant’s menu has transitioned from steakhouse classics to what is very best described as chefy American Delicacies. Georgie’s chef, RJ Yoakum, came to Dallas from the situation with the French Laundry beneath Thomas Keller. Of late, Yoakum’s type veers toward having the thought of a dish, deconstructing it, and generating all The w