As of 2023 executive chef R.J. Yoakum left his job at Thomas Keller’s Michelin-starred French Laundry in Napa Valley to take over the head role at Georgie.

Georgie’s entrees have skewed away from a steak focus with an ample selection of fish, pastas and fowl (although beef eaters still have a quintet of cuts to choose from, including a 16-ounce wagyu ribeye for a menu-topping $195).

A pink snapper filet dazzles with complex flavors from a thin arugula pesto and a citrusy panade that kept the fish tender and flaky. Scallops poêlée ($46) sported a textbook golden sear; our only request is more of the melted leek and spinach puree to spoon onto the buttery scallops.

Dining at Georgie is a feast for the eyes, as well. The bar and dining room exude retro cool, with glossy mid-toned woods accenting ruby, gold and orange hues, and curves of low-backed banquettes upholstered in plush velvet.